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General| Material | Stainless Steel |
|---|---|
| Hourly Production | 12 kg/h |
| Refrigerant | R404A |
| Frequency | 50 Hz |
| Cooling System | Air-cooled |
| Production Time | 12-15 minutes |
| Voltage | 220/240 V |
| Freezing Time | 15 minutes |
Instructions to keep for future reference and safety.
How to connect the power cord to a UK plug, specifying wire colours and terminals.
Safety advice for UK plugs, including fuse replacement and cover usage.
List and identification of machine parts, numbered 1 through 25.
Guidelines for machine placement, ventilation, and maintaining hygiene standards.
Instructions on selecting and preparing ice cream mixture according to hygiene and temperature standards.
Steps for connecting and powering on the machine, inserting the paddle, and starting cooling.
Detailed procedure for extruding ice cream, including gate operation and paddle speed adjustment.
Tips for pre-chilling ingredients and optimizing the ice cream making process.
Step-by-step guide for cleaning the ice cream bowl and its components using detergent.
General guidelines for cleaning and maintaining the ice cream machine, ensuring it is switched off.
Instructions for cleaning various removable parts like scrapers, lid, chute, and frame.
Process for disinfecting the machine to eliminate bacteria, involving cleansing and specific agents.
Detailed steps for cleaning parts with detergent, including immersion and scrubbing.
Applying sanitizing solution to various components, ensuring thorough coverage and contact time.
Applying disinfectant to food-contact surfaces of the machine and other parts.
Rinsing the machine and parts, and reassembling after sanitization.
Detailed instructions for sanitizing numerous parts like scrapers, buffers, lid, and screws.
Diagnosing and resolving issues with the machine not cooling or the paddle not turning.
Addressing machine noise and slow or problematic ice cream extrusion.
Troubleshooting leaks from the discharge gate and inadequate side scraping.
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