Schlagsahne-Automaten
Operating instruction SANOMAT - technical changes are subject to modifications and amendments - liability- and
warranty claims due to improper use are basically excluded - The design of the machine and several parts may vary from
pictures - the function stays the same
2
The correct handling of cream and your SANOMAT-
Cremaldi
Thank you very much for your decision to buy an efficient and hygienic
safe SANOMAT-Cremaldi cream whipping machine.
To always achieve the very best results we suggest the following:
Cream is a natural product that varies with the season such as forage
mixtures for the dairy cows. This can have an effect on the quality of the
cream and therefore have an influence on whipping volume and stability.
Basically we suggest using fresh cream with a temperature of +6°C and
with a fat content between 30 % and 36 %. If you would like to use
homogenised cream we recommend products of nameable producers
because other products often cause a dissatisfying result.
Please note:
The cold chain from the dairy to you must absolutely be kept,
because just a short warming can perish the cream culture and
could make a whipping impossible.
To avoid a contamination with bacteria carry out the daily disinfection
cleaning after closing hour and also the regular cleaning of air regulation.
(to find from page 12 on)
On the following sides we lead you step by step through the right
exposure with your new SANOMAT.
Your Vaihinger team
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