15
2 The length of time for freeze down of Granita is governed by
many variables, such as ambient temperature, mix initial
temperature, sugar content (Brix level) and viscosity setting.
3 To shorten Granita recovery time and increase productivity,
it is advisable to pre-chill the product to be used in the
dispenser.
4 To shorten Granita recovery time and increase productivity,
the bowl should be refilled after the product level drops lower
than half of the evaporator cylinder and at the start of each day.
5 For good product conservation the dispenser must run
overnight, at least in Soft Drink mode.
If this is not possible and product is left in the bowls overnight,
the mixer/refrigeration switches must be set to the I position at
least one hour before the unit is switched off. This eliminates
any block of iced product forming overnight, which could result
in damage to mixers or to their motor when the unit is switched
back on. In any case, before the unit is restarted, make sure
that no blocks of ice have been formed; if so, they are to be
removed before the unit is switched on. Overnight operation in
drink mode also eliminates possible ice accumulation from
condensation all around the bowls.
6 Mixers must not be turned off when frozen product is in the
bowl: if not agitated, the product may freeze to a solid block of
ice. If the mixers are turned back on in this situation, damage to
the mixers and their motor may result. Therefore, mixers may
be restarted only after product is melted.
7 The dispenser is equipped with a magnetic coupling by
which the gear motor (located outside the bowl) drives the
mixers (inside the bowl).
The magnetic drive operates as an “intelligent clutch” able
to automatically disconnect the mixers in case they are seized
by ice or other causes.
This inconvenience can be soon noticed since an intermittent
dull noise warns that mixers are still.
In this case it is necessary to unplug immediately the
dispenser, empty the bowl and eliminate the cause of seizing.
8 The dispenser must be able to emit heat.
In case it seems excessive, check that no heating source is
close to the unit and air flow through the slotted panels is not
obstructed by wall or boxes. Allow at least 15 cm (6”) of free
clearance all around the dispenser.
In any case if the product in the bowls is frozen and the
pressure switch warning light is OFF the unit is running
properly.
9 Restrictor cap: when the unit is used in Soft Drink mode it is
advisable to install the restrictor cap on the faucet outlet in
order to reduce the drink outflow (vedere figure 5).
figure 9
11. 2 MIX PREPARATION
1
The “Brix” of a product is the ratio of sugar to actual product
weight. In practice, it results from the ratio of syrup to water and
will directly affect the quality and taste of the product. Brixing
procedures should be performed before priming the dispenser
and any time syrup flavors have been changed. Use a hand
refractometer to check the brix.
To read the Brix level, after the product has been properly
mixed, place a small amount on the prism of the refractometer.
Place the cover plate over the prism, and hold the
refractometer toward direct lighting. The brix reading (as read
through the window of the refractometer) should register at
13.5 ± 0.5. A reading higher than this indicates excess syrup,
and will result in a darker, richer product. The refrigeration
system will have to run longer than normal to freeze-down the
excessive syrup. A reading lower than 13.5 ± 0.5 indicates
excess water, and may cause a freeze-up in the freezing
cylinder.
2 To obtain the best performance and result, use bases
designed to be run in Granita freezers. Such bases have a
sugar content of 34 degrees Baumé corresponding to 64
degrees Brix (equivalent to a specific gravity of about 1.3 kg/
liter).
For Granita the bases are to be diluted with water on a 1 plus 4/
4.5 basis.
For soft drinks the bases are to be diluted with more water, on a
1 plus 5/5.5 basis..
In any case follow the syrup manufacturer’s instructions for
both Granita and soft drink recipes.
If natural juices (e.g. lemon, orange) as well as sugarless
products (e.g. coffee) are used, dissolve 150 - 200 grams of
sugar per liter.
3 In case of products to be diluted with water, follow the
manufacturer’s recipes. Pour water into bowl first, then add
correct quantity of product. In case of natural squashes, it is
advisable to strain them, in order to prevent pulps from
obstructing the faucet opening.
Litre and gallon marks on the bowl will help you to know exact
quantity of product.
12 CONTROLS
12. 1 MIX VISCOSITY CONTROL (GRANITA
MODE)
The “Granita process” starting conditions are the following
(vedere figure 6):
1 Mixer/Refrigeration switch is set to “II” position.
2 Mix is liquid.
3 Mixers are rotating and stirring product inside the bowl.
4 Microswitch D is activated by mixer motor C.
5 Solenoid valve E is energized and then opened. Refrigerant
flows along the system.
IMPORTANT
However Granita mix may be done, its Brix (sugar
percent content) must be at least 13.
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