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Defines warning and attention symbols, explaining potential risks from incorrect operation.
Explains the meaning of caution, prohibition, and mandatory directive symbols used in the manual.
Advises against uneven ground, moisture, and corrosive environments to prevent damage or noise.
Recommends well-ventilated areas, avoiding direct sun/heaters, and maintaining adequate spacing.
Stresses professional grounding and using dedicated sockets for safe electrical connection.
Emphasizes hiring qualified electricians for ground wire and residual-current breaker setup.
Describes the buttons (WASH, STOP, SET, etc.) and display indicators for machine operation.
Details how to adjust settings for hardness, softness, stop times, motor speed, and pre-cooling temperature.
Covers settings for shift, expansion, cycle time, sensitivity, protection, and factory reset.
Includes power consumption, cup counts, time settings, and hopper protection temperature adjustments.
Warns about using hygienic raw materials and proper handling to prevent contamination.
Emphasizes daily sterilization and operator hand washing for food safety.
Provides detailed steps for cleaning and sterilizing the discharge door, machine body, and accessories.
Offers guidance on cleaning ingredients with disinfectant spray and paper towels.
Prohibits unauthorized modifications, warns against gas leaks, flammable items, and improper handling.
Notes that the machine is not for unsupervised persons with reduced capabilities.
Instructs on using food detergent and a brush to clean disassembled parts.
Provides specific advice on washing resin parts and limiting soak times in cleaning solutions.
Details the process of installing seals on the valve pole and assembling the beater components.
Warns to turn off power during installation and maintain finger hygiene.
Instructs on inserting the beater shaft into the reducer and aligning coupling seals.
Covers cleaning parts, reassembly, and powering the machine to standby mode.
Describes the washing process using detergent, water, and the stirrer's rotation.
Guides on preparing ingredients, checking for moisture, and managing material flow through the outlet.
Covers cleaning the hopper with detergent and sterilizing the plastic head outlet.
Explains the automatic stop at 99% shape rate and how to dispense ice cream using the handle.
Includes warnings for abnormal operation, power cutoff, finger safety, and proper material usage.
Emphasizes daily sterilization and cleaning the plastic head outlet after use.
Warns about power switch safety and potential health risks from bacteria if not cleaned.
Details the method for washing the hopper with detergent, rinsing, and careful brushing.
Stresses turning off power during maintenance and warns against water spills or damaged power cords.
Offers advice on drain pipe issues, including self-replacement of the corrugated ring.
Advises unplugging the power, covering the machine, and managing drainage to prevent damage.
Includes drying components, dismantling parts, and storing them in a clean, dry place.
Instructs to turn off power before repair, avoid unauthorized work, and consult fault lists.
Troubleshooting for machine failure, power trips, electric leakage, and water/material leaks from the outlet.
Addresses residual pipe leaks, abnormal noises during operation, and issues with fan or motor.
Troubleshooting for poor ice cream quality, machine stopping, beater problems, and various alarm indicators.
Covers troubleshooting for high hardness, quick '99%' reach, auto-stop failures, and formulation errors.
Presents the electrical circuit diagrams for both 5-inch and 7-inch display control systems.
Provides sales details, user information, warranty terms, and important user tips.
General| Category | Commercial Food Equipment |
|---|---|
| Material | Stainless steel |
| Gastronorm Capacity | GN 1/1 |
| Power Supply | 230 V |
| Temperature Range | 30°C - 90°C |
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