INSTRUCTION MANUAL
191 STEEL
APPLY
FEATURE
PLATE
2017/05
Edition 03
191 STEEL
Via Emilia, 45
40011 Anzola dell’Emilia (BO)
ITALY
 + 39 051 6505111
 + 39 051 732178

carpigiani.com
We wish to thank you for the preference granted to us by purchasing one of CARPIGIANI machines.
Since 1993 Carpigiani produces following a Quality Management System certified according to UNI-EN-ISO
9001.
Carpigiani machines comply with the following European Directives:
“Machinery” Directive 2006/42/EC,
•• “Low Voltage” Directive 2014/35/EU,
•• “EMC” Directive 2014/30/EU,
•• “PED” Directive 2014/68/EU,
•• Regulation 2004/1935/EC relating to “Materials and articles in contact with foodstuffs”
•• Regulation 2023/2006/EC relating to “Good manufacturing practice for materials and articles intended to
come into contact with food”
••
This manual contains a TRANSLATION OF THE ORIGINAL INSTRUCTIONS and may be reproduced, transmitted, transcribed,
filed in a data retrieval system or translated into other languages only with the prior written permission of CARPIGIANI.
The purchaser has the right to reprint it exclusively for his/her own office use.
Carpigiani policy pursues a steady research and development, thus it reserves the right to make changes and revisions
whenever deemed necessary and without being bound to notifying the purchaser.
2
EDITION
DATE
MODIFICATIONS
03
2017/05
-
EDITOR
VERIFIED
APPROVED
AM
AM/AS
RL
2017/05 - Ed. 3 - EN
191 STEEL
INDEX
FOREWORD������������������������������������������������������������������������������������������ 6
Instruction manual���������������������������������������������������������������������������������������������������� 6
Purpose���������������������������������������������������������������������������������������������������������������������� 6
Structure of the manual�������������������������������������������������������������������������������������������� 6
Additional documentation���������������������������������������������������������������������������������������� 6
Conventional symbols����������������������������������������������������������������������������������������������� 7
Qualification of the personnel���������������������������������������������������������������������������������� 7
Safety�������������������������������������������������������������������������������������������������������������������������� 8
Warnings�������������������������������������������������������������������������������������������������������������������� 8
1. GENERAL DATA������������������������������������������������������������������������������ 9
1.1 General information��������������������������������������������������������������������������������9
1.1.1 Manufacturer identification data������������������������������������������������������������������ 9
1.1.2 Information on maintenance service����������������������������������������������������������� 9
1.1.3 Information for users����������������������������������������������������������������������������������� 10
1.2 Information about the machine�����������������������������������������������������������10
1.2.1 General information������������������������������������������������������������������������������������� 10
1.2.2 Technical features��������������������������������������������������������������������������������������� 10
1.2.3 Machine unit location���������������������������������������������������������������������������������� 11
1.3 Intended use������������������������������������������������������������������������������������������12
1.4Noise������������������������������������������������������������������������������������������������������12
1.5 Machine storage�����������������������������������������������������������������������������������12
1.6 Disposal of packaging materials���������������������������������������������������������12
1.7 WEEE (Waste Electrical and Electronic Equipment)��������������������������12
1.8 Bacterial contamination detection������������������������������������������������������12
2.INSTALLATION����������������������������������������������������������������������������� 15
2.1 Room necessary for machine use�������������������������������������������������������15
2.2 Machine with air-cooled condenser����������������������������������������������������15
2.3 Machine with water-cooled condenser����������������������������������������������15
2.3.1 Water valve adjustment������������������������������������������������������������������������������ 15
2.4 Electric connection�������������������������������������������������������������������������������16
2.4.1 Replacing the power cable������������������������������������������������������������������������� 16
2.5Top-ups��������������������������������������������������������������������������������������������������16
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191 STEEL
3. INSTRUCTIONS FOR USE����������������������������������������������������������� 17
3.1 Machine safety warnings���������������������������������������������������������������������17
3.2 Machine configuration�������������������������������������������������������������������������17
3.3Controls�������������������������������������������������������������������������������������������������18
3.3.1Keyboard������������������������������������������������������������������������������������������������������ 18
3.3.2Functions������������������������������������������������������������������������������������������������������ 18
3.4 pump feed machine - “R” pump����������������������������������������������������������� 22
3.5 Machines fed by gravity - feeding needle�������������������������������������������22
3.6 Preliminary operations, washing and sanitization�����������������������������22
3.7 Machine start-up�����������������������������������������������������������������������������������22
3.7.1 Starting machines with pump�������������������������������������������������������������������� 22
3.7.2 Starting machines by gravity���������������������������������������������������������������������� 23
3.8Production���������������������������������������������������������������������������������������������23
3.9 Ice cream dispensing���������������������������������������������������������������������������24
3.10Pasteurization (only for vers. “SP”)�����������������������������������������������������24
3.11Daily cleaning - cleaning procedures when starting and finishing
using the machine�������������������������������������������������������������������������������������������� 24
3.11.1 Daily cleaning procedures at the end of the machine use���������������������� 24
3.11.2 Daily cleaning procedures before the machine use��������������������������������� 25
3.12User programming������������������������������������������������������������������������������������������� 27
4. SAFETY DEVICES������������������������������������������������������������������������� 29
4.1 Alarms����������������������������������������������������������������������������������������������������29
4.1.1Blackout������������������������������������������������������������������������������������������������������� 31
5. REMOVING, CLEANING AND REFITTING OF PARTS IN
CONTACT WITH THE PRODUCT��������������������������������������������� 32
5.1 General information������������������������������������������������������������������������������32
5.2 Washing conditions������������������������������������������������������������������������������32
5.3Tips���������������������������������������������������������������������������������������������������������32
5.4 How to use cleaning/sanitizing solution���������������������������������������������33
5.5 Daily cleaning����������������������������������������������������������������������������������������33
5.6 Scheduled cleaning������������������������������������������������������������������������������33
5.6.1 Machine drainage���������������������������������������������������������������������������������������� 33
5.6.2 Pump removal���������������������������������������������������������������������������������������������� 35
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191 STEEL
5.6.3 Removing the feeding needle��������������������������������������������������������������������� 36
5.6.4 Spigot door removal������������������������������������������������������������������������������������ 37
5.6.5 Beater removal�������������������������������������������������������������������������������������������� 38
5.6.6 Removing the drip drawers and tray����������������������������������������������������������������� 39
5.6.7 Washing and sanitizing the components�������������������������������������������������� 39
5.6.8 Refitting the beater hopper ����������������������������������������������������������������������� 39
5.6.9 Reassembling the beater ��������������������������������������������������������������������������� 40
5.6.10 Reassembling the spigot door������������������������������������������������������������������� 40
5.6.11 Reassembling the pump����������������������������������������������������������������������������� 41
5.6.12 Reassembling the feeding needle�������������������������������������������������������������� 42
5.6.13 Drip Drawer, Drip Tray and Hopper Cover Reassembly�������������������������������������42
5.6.14 Machine complete sanitization����������������������������������������������������������������������������������������������43
6.MAINTENANCE���������������������������������������������������������������������������� 44
6.1 Service type�������������������������������������������������������������������������������������������44
6.2 Water cooling����������������������������������������������������������������������������������������44
6.3 Ordering spare parts����������������������������������������������������������������������������44
6.4 Supplied accessories���������������������������������������������������������������������������45
7.TROUBLESHOOTING������������������������������������������������������������������� 46
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191 STEEL
FOREWORD
Structure of the manual
This manual is divided in sections, chapters and sub
chapters for an easy reference.
Instruction manual
The European Community directions on safety
standards as well as on free circulation of industrial
products within the E.C. were taken into due account
when editing this manual.
Purpose
This handbook was conceived taking machine users'
needs into due account.
Topics relevant to a correct use of the machine have
been analyzed in order to keep unchanged in the long
run quality features characterizing Carpigiani machines
all over the world.
A significant part of this manual refers to the conditions
necessary for the machine use and to the necessary
procedures during cleaning as well as routine and
special maintenance.
Nevertheless, this manual cannot cover any possible
need in detail. In case of doubts or missing information,
please contact:
Section
A section is the part of the manual identifying a specific
topic related to a machine part.
Chapter
A chapter is that part of a section describing an assembly
or concept relevant to a machine part.
Sub chapter
It is that part of a chapter detailing the specific
component of a machine part.
It is necessary that each person involved in the
machine operation reads and understands those parts
of the manual of his/her own concern, and particularly:
•• The operator must read the chapters concerning
machine start-up, operation of machine components
and safety;
•• A skilled engineer involved in the installation,
maintenance, repair, etc. of the machine must read
all parts of this manual.
Additional documentation
Along with an instruction manual, each machine is
also supplied with additional documentation:
•• Supplied spare parts: a list of spare parts delivered
together with the machine for its routine maintenance.
•• Wiring diagram: a diagram of wiring connections is
provided with the machine.
Via Emilia, 45
40011 Anzola dell’Emilia (BO)
ITALY
 + 39 051 6505111
 + 39 051 732178
NOTE
Before using the machine read carefully the
instruction manual.
Carefully read safety instructions.
 carpigiani.com
6
2017/05 - Ed. 3 - EN
191 STEEL
Conventional symbols
ELECTRIC SHOCK
HAZARD
PERSONAL
PROTECTION
DEVICES
The staff involved is warned that the nonobservance of safety rules in carrying out the
operation described may cause an electric shock.
This symbol on the side means that the operator
must use personal protection against an implicit
risk of accident.
DANGER FROM
HIGH
TEMPERATURES
This warns the staff involved that failure to abide
by safety rules in carrying out the operation
described involves the risk of burns and scalds.
DANGER FROM
MOVING PARTS
This warns the personnel involved about the
presence of moving parts and the hazards of
injuries if the safety norms are not complied with.
CRUSHING
HAZARD
This warns the staff involved that failure to abide
by safety rules in carrying out the operation
described involves the risk of suffering crushed
fingers or hands or other.
GENERAL HAZARD
The staff involved is warned that the operation
described may cause injury if not performed
following safety rules.
NOTE
It points out significant information for the
personnel involved.
Qualification of the personnel
The personnel allowed to operate the machine can
be differentiated by the level of preparation and
responsibility in:
MACHINE OPERATOR
Personnel without any specific technical
qualifications, capable of carrying out simple
jobs, such as: operating the machine using
the commands available on the keyboard,
loading and unloading of products used during
production, loading of any consumable materials, basic
maintenance operations (cleaning, simple blockages,
inspections of the instrumentation, etc.).
SKILLED ENGINEER
He/she is a skilled engineer, capable of
operating the machine under normal
conditions; he/she is able to carry out
operations on mechanical parts and all
adjustments, as well as maintenance and repairs. He/
she is qualified for operations on electrical and
refrigeration components.
CARPIGIANI ENGINEER
He/she is a skilled engineer assigned by the
manufacturer to carry out operations for
complex jobs under particular conditions or in
accordance with agreements made with the
owner of the machine.
NOTE
This warns the personnel involved that the nonobservance of warning may cause loss of data
and damage to the machine.
2017/05 - Ed. 3 - EN
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191 STEEL
Safety
Warnings
When using industrial equipment and plants, one must
be aware of the fact that moving parts (rotary motion),
high voltage components, as well as parts subject
to high temperatures may cause serious damage to
persons and things.
When installing the machine, insert a differential
magnetothermal protection switch on all poles of the
line, adequately sized to the absorption power shown
on machine identification plate and with a contact
opening of 3 mm at least.
The persons in charge of safety must ensure that:
•• an incorrect use or handling shall be avoided;
•• the safety devices are neither removed nor
tampered with;
•• the machine is regularly serviced;
•• only original spare parts are used, especially in the
case of safety-related components (ex.: protection
microswitches, thermostat);
•• suitable personal protective equipment is used;
•• high care must be paid during hot product cycling;
•• high care must be paid to moving parts.
•• Never perform operations on the machine using your
To achieve the above, the following is necessary:
•• the use and maintenance manual relating to the
machine is available at the working place;
•• such documentation must be carefully read and the
instructions must be strictly followed;
•• only suitably skilled personnel should be assigned to
electrical equipment;
hands, both during production and cleaning. Before
carrying out any maintenance operation, make sure
that the machine is in Stop position and that the
main switch has been cut out.
•• It is forbidden to wash the machine by means of a jet
of pressurized water.
•• It is forbidden to remove panels in order to reach
the machine internal parts before disconnecting the
machine from the power supply.
•• Carpigiani is not responsible for any accident that
might happen during operation, cleaning and/or
servicing of its units, if this warning has not been fully
complied with.
IMPORTANT
Make sure that no technician will ever carry out operations
outside his own knowledge and responsibility sphere.
NOTE
According to the standard in force, a SKILLED
ENGINEER is a person who, thanks to:
•• training, experience and education;
•• knowledge of rules, prescriptions and operations
on accident prevention;
•• knowledge of machine operating conditions;
is able to recognize and avoid any danger and has
also been allowed by the person in charge of plant
safety to carry out all kinds of operations.
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191 STEEL
1. GENERAL DATA
1.1
General information
1.1.1
Manufacturer identification data
The machine has a data plate carrying manufacturer data, machine type and serial number, assigned when it is
manufactured.
Copy of machine data plate to be found on first page of this manual.
Fig. 01
G
B
F
A
C
E
88888
888888888
88888
'AS
D
H
A
B
C
D
E
Serial number
Machine type
Voltage
Fuse current
Gas type and weight
1.1.2
F
G
H
I
I
Machine code
Condensation type (A= air - W= water)
Frequency
Power
Information on maintenance service
All operations of routine maintenance are here described in section “Maintenance”; any additional operation
requiring technical operation on the machine must be agreed upon with the manufacturer, who will also examine the
possibility of a factory technician field operation.
2017/05 - Ed. 3 - EN
9
191 STEEL
1.1.3
Information for users
•• Carpigiani is at your disposal for any
necessary
explanation
or
further
information concerning the machine
operation or possible improving changes.
•• In case of need, please call the local distributor or the
manufacturer if no distributor is available.
•• The customer service department is available for any
information about operation and requests of spare
parts and service.
1.2
Information about the machine
1.2.1
General information
Electronic machine to immediately produce and dispense
soft ice cream with the following main characteristics:
•• refrigerate upper hopper;
•• electronic control of the product consistency through
the "Hard-o-tronic" system;
•• automatic product pasteurization system inside the
hopper and in the cylinder during the periods of
stopped production (for instance during the night)
(only for "SP" machines).
1.2.2
When producing ice-cream and pastry products,
Carpigiani recommends using always high-quality
ingredients to meet the requirements even of the
most demanding customers. Any saving made to the
prejudice of quality will surely turn into a loss much
bigger than the saving itself.
Bearing in mind the above statements, please
consider the following:
•• choose high quality natural ingredients and create
your own mix or buy it from trustworthy suppliers;
•• to prepare the mix, closely follow instructions given
by your supplier;
•• do not modify the recommended recipes without
knowing the ingredient characteristics;
•• taste your ice-cream before serving and start selling
only if entirely satisfactory;
•• make sure your staff always keeps the machine clean.
For any necessary repair, always contact the Carpigiani
Technical Service.
Technical features
MODEL
CONES
75 g / HOUR *
HOPPER
CAPACITY
PUMPS FLAVORS
l
ELECTRICAL
SUPPLY***
V
Phase
Hz
191
STEEL P
270
12
YES
1
400
3
50
191
STEEL G
230
18
NO
1
400
3
50
191
STEEL SP P
270
12
YES
1
400
3
50
191 S
STEEL SP G
230
18
NO
1
400
3
50
INSTALLED
POWER
CONDENSATE
kW
AIR
WATER
AIR
WATER
AIR
WATER
AIR
WATER
2,4
2,4
2,4
2,4
DIMENSIONS
(maximum
dimensions)
mm
L
P
H
505
755
830
505
675
740
505
755
830
505
675
740
505
755
830
505
675
740
505
755
830
505
675
740
NET
WEIGHT
Kg
140
130
140
130
*
The hourly production and the mix quantity for each ice cream can vary, according to the temperature and the
type of mix used and the increase in volume (overrun) desired.
Performance refers to a 25 °C room temperature and 20 °C cooling water temperature.
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2017/05 - Ed. 3 - EN
191 STEEL
1.2.3
Machine unit location
Fig. 02
1
1
2
H
P
3
3
1
1
P
L
191 STEEL vers. AIR
1
2
2
H
Hopper lid
Control panel
191 STEEL OY vers. AIR
2017/05 - Ed. 3 - EN
L
191 STEEL vers. WATER
3
4
Product spigot door
Drip tray
191 STEEL OY vers. WATER
11
191 STEEL
1.3
Intended use
The machine must be used solely for the purpose
described in chapter 1.2.1 “General information” within
the functional limits described below.
•• Voltage:±10%
•• Min. air temperature:
10°C
•• Max. air temperature:
43°C
•• Min. water temperature:
10°C
•• Max. water temperature:
30°C
•• Min. water pressure:
0.15 MPa (1.5 bar)
•• Max. water pressure:
0.5 MPa (5 bar)
•• Max. air relative humidity:
85%
This machine has been designed for use in rooms not
subject to explosion-proof laws; its use is thus bound to
complying rooms and normal atmosphere.
1.4Noise
The equivalent continuous A-weighted sound pressure
level in a workplace for water-cooled as well as aircooled machines is less than 70 dB(A).
1.5
WEEE (Waste Electrical and
Electronic Equipment)
In conformity with the European Directives
2006/66/EC, on batteries and accumulators
and waste batteries and accumulators, and
2002/96/EC, also known as WEEE, the
presence of the symbol on the side of the
product or packaging means that the product
must not be disposed of with normal urban waste.
Instead, it is the user’s responsibility to dispose of this
product by returning it to a collection point designated
for the recycling/treatment of electrical and electronic
equipment waste. Separate collection of this waste
helps to optimize the recovery and recycling of any
reclaimable materials and also reduces the impact on
human health and on the environment.
For more information concerning the correct disposal of
this product, please contact your local authority or the
retailer where this product was purchased.
1.8
Bacterial contamination
detection
Machine storage
The machine must be stored in a dry and dump-free
place.
Before storing the machine, wrap it in a cloth in order to
protect it against dust or other impurities.
1.6
1.7
Disposal of packaging materials
When opening the packing crate, divide packing stuff
per type and get rid of them according to laws in force
in machine installation country.
NOTE
IT is forbidden to dispose of the packaging
materials in the environment.
A qualified expert shall analyze at regular intervals
some product samples to check the presence of
bacteria. The detected levels of bacteria must be
below the following values:
Standard Plate Count (SPC)................................. 50.000
Coliform bacteria ........................................................ 10
Should the level of bacteria exceed the values above, this
indicates that there is a bacterial contamination source.
Such source must be promptly identified and removed.
A high level of bacteria indicates that the product is not
suitable to be consumed. To avoid product bacterial
contamination it is necessary to carefully clean and
sanitize the machine.
GENERAL HAZARD
Keep packaging materials out of reach of children
as they can pose a choking hazard.
NOTE
Soft yogurt usually has a high level of bacteria but
this is normal and it is a feature of this product.
However, a contamination by coliform bacteria is
NEVER ACCEPTABLE. The information below will
help you avoiding coliform bacteria contaminations.
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191 STEEL
The following list shows the possible bacterial
contamination sources and how to avoid them.
SOURCE OF
CONTAMINATION
Contact
with operator
PREVENTION
•
•
•
Ingredient residues/ •
deposits
•
(milk lumps).
Worn or
damaged parts
2017/05 - Ed. 3 - EN
Thoroughly wash your
hands and forearms.
Wear rubber gloves in case
of skin cuts or problems.
Wash your hands several
times during the day.
Use suitable brushes.
Rub
all
parts
and
components to prevent the
formation of milk lumps as
they are the perfect place
for the growth of bacteria
that could contaminate
fresh milk.
•• Use a food grade lubricant
to lubricate all rubber parts
that come into contact with
the mix.
•• Check for damaged O-rings
and replace them with original
spare parts.
•• Check at regular intervals
the drip trays to avoid
excessive dripping.
SOURCE OF
CONTAMINATION
Inappropriate
cleaning and
sanitization
procedures
PREVENTION
•• The container where the
parts shall be cleaned must
be perfectly clean and
contain enough solution
(cleaning/sanitizing product)
to cover also the biggest
parts. Use brushes to clean
and sanitize the machine at
regular intervals.
•• Use suitable brushes and
lubricants and, if possible,
use disposable cloths.
•• Store and use the detergents
as specified on their labels.
•• Have
expert personnel
performing the cleaning
procedures. Make sure the
personnel can complete
the cleaning procedures
without interruptions and in
a correct way.
•• Leave the sanitizing solution in
the cylinder and hopper at least
for the time recommended by
the product manufacturer.
•• Clean and sanitize the
cleaning tools and the
lubricant tube after each
use. Place the tube cap
back after the use.
•• The machine components
and brushes must be left
air-dry. Do not place them
back in the machine when
they are still wet.
• Follow the daily cleaning
procedures. Use a sanitized
cloth to clean the machine
outside and the dispensers
at regular intervals.
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191 STEEL
SOURCE OF
CONTAMINATION
Mix stored in an
wrong way
14
PREVENTION
•• First use the mix with the
oldest date. Pay attention to
the expiry date.
•• Store the mix directly in the
fridge. Do not leave the mix
outside or under the sunlight
before storing it in the fridge.
•• Always
leave 2-3 cm
between the mix and other
products in the fridge to
allow air circulation.
•• The mix must not remain at
ambient temperature for a
long time.
•• The
hopper
storage
temperature must remain
at 4.4 °C (40° F). A storage
temperature above 4.4 °C
would allow the bacteria
growth at dangerous levels
in less than one hour.
•• Once the mix is poured in
the hopper, the suitable lid
must be used so as to keep
it at the correct temperature
and to minimize the risk of
contamination
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191 STEEL
2.INSTALLATION
2.1
2.2
Room necessary for machine
use
Machines with an air-cooled condenser must
be installed leaving a minimum distance of at
least 50 cm above the stack in order to allow
free air circulation around the condenser.
Space to access the machine must be left free to
allow the operator to operate without constraint and to
immediately leave the working area, if need be.
It is also necessary to have some room on the side
required for pulling out drip trays.
The minimum room for accessing the working area should
be at least 150 cm and about 30 cm are required on one
side of the machine to allow for pulling out drip trays.
Machine with air-cooled
condenser
NOTE
An insufficient air circulation affects operation and
output capacity of the machine.
2.3
NOTE
Machine with water-cooled
condenser
Machines fitted with a water-cooled condenser
need to be connected to running water supply
or to a cooling tower.
An insufficient air circulation affects operation and
output capacity of the machine.
Water must have a pressure ranging between 0.15 MPa
and 0.5 MPa (1.5-5 bar), and a flow rate at least equal to
the estimated hourly consumption.
Fig. 03
50 cm
only air version
5 cm
air version
Connect inlet pipe marked by plate “Water Inlet” to
water supply installing a shut-off valve, and outlet pipe
marked by plate “Water Outlet” to a drain pipe, installing
a shut-off valve.
2.3.1
IMPORTANT
If water valve must be reset, this operation
shall be carried out by skilled personnel, only.
30 cm
for drawers
extraction
150 cm
NOTE
Machines with an air-cooled condenser must be
installed leaving a minimum distance of at least 50
cm above the stack and of 5 cm on the machine
sides in order to allow free air circulation around
the condenser.
2017/05 - Ed. 3 - EN
Water valve adjustment
NOTE
Water consumption increases if temperature of
inlet water is above 20 °C.
NOTE
Do not leave the machine in a room with
temperature below 0 °C without draining water
from the condenser.
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191 STEEL
2.4
Electric connection
Before connecting the machine to the mains,
check that machine voltage indicated on the
identification plate corresponds to that of the
mains.
Place between the machine and the mains a differential
magnetothermal protection switch, class D, adequately
sized to absorption capacity required and with contact
opening of 3 mm at least. The machines are delivered
with a 5 wire cable: blue wire must be connected to the
neutral lead.
IMPORTANT
Yellow/green ground wire must be connected to an
adequate ground plate.
2.4.1
Replacing the power cable
If machine main power cable is damaged, it
must be replaced with a cable with similar
features.
Replacement will have to be carried out by skilled
technicians only.
2.5Top-ups
Motor installed in the machine is of the type
with lubrication for life; no action of checking/
replacing or topping up is necessary.
Gas filling necessary to the refrigerating circuit operation is
carried out at Carpigiani factory during the machine test;
top-ups or filling are not required if the machine is new.
If any gas top-up or filling becomes necessary, this must
be made solely by qualified engineers in safety conditions,
able to determine the reason of such occurrence.
2.6 Machine testing
The machine is tested at the Carpigiani factory
at the end of the assembly phase; it involves
testing of the machine operating and
production functions.
Machine test at the end user's premises
must be carried out by authorized technical
personnel or by a Carpigiani engineer. Once the machine
has been positioned and connected to its supply lines,
it is possible to carry out the operations required for
machine functional check and operating test.
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191 STEEL
3. INSTRUCTIONS FOR USE
3.2
3.1
The machine has a motor to drive the beater, a cooling
system with water or air condenser and an electronic
system to manage the main functions.
Machine safety warnings
When using industrial equipment and plants, one must
be aware of the fact that moving parts (rotary motion),
high voltage components, as well as parts subject
to high temperatures may cause serious damage to
persons and things.
The persons in charge of safety must ensure that:
•• an incorrect use or handling shall be avoided;
•• the safety devices are neither removed nor tampered
with;
•• the machine is regularly serviced;
•• only original spare parts are used, especially in the
case of safety-related components (ex.: protection
microswitches, thermostat);
•• suitable personal protective equipment is used;
•• high care must be paid during hot product cycling;
To achieve the above, the following is necessary:
•• the use and maintenance manual relating to the
machine is available at the working place;
•• such documentation must be carefully read and the
instructions must be strictly followed;
•• only suitably skilled personnel should be assigned to
electrical equipment;
•• make sure that no technician carry out operations outside
his/her own knowledge and responsibility sphere.
2017/05 - Ed. 3 - EN
Machine configuration
Soft ice cream is prepared by filling the hopper with
cold mix (+4 °C) and starting the automatic production
cycle, until the ideal ice cream consistency set
through the relevant programs.
The mix enters the cylinder already mixed with air. Ice
cream is produced only when it needs to be served.
The ice cream dispensing handle allows a single portion
of soft ice cream to be distributed.
At the same time, the same amount of mix moves from
the upper refrigerated hopper into the cylinder.
DANGER FROM
HIGH
TEMPERATURES
Pay particular attention during the pasteurization
phase as the contact with the mix may cause burns.
Fig. 04
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191 STEEL
3.3Controls
3.3.1Keyboard
The machine is provided with a keyboard located on the front side.
Fig. 05
1
4
2
3
6
7
1
2
3
4
5
6
7
Display
Stop
Production
Beating/Block
Pasteurization (vers. SP)/Increase
Storage/Decrease/Reset
Level
5
NOTE
The keyboard emits an acoustic signal when the pressed key has been acknowledged.
3.3.2Functions
KEYS
DISPLAY
FUNCTION DESCRIPTION
When you switch the machine on, the display indicates the software version.
E.g.:
DISPLAY
COMMENTS
191
ver. 191LCDJP03
means sw version = 03
When the LCD display backlighting flashes, an alarm has triggered.
When the LCD display backlighting stays steady on, the previously triggered alarm has
been automatically reset. The triggered alarm indication on the display can be deleted
by pressing the RESET key.
STOP
By pressing this key during operation, machine stops (LED ON).
DISPLAY
COMMENTS
10:33:21 Fri
When the machine is in STOP mode, the
display will show Time and Date
If the machine is left in Stop position with mix above the minimum level, after 30” the
message “Perchè in STOP?” (Why in STOP ??) will start flashing on the display and an
intermittent beep will be emitted, so as to alert the user to set the machine to Production
or Storage modes.
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KEYS
PRODUCTION
FUNCTION DESCRIPTION
Production is accessible only if the mix in the hopper is above the minimum level.
The mix in the cylinder is cooled until the HOT 1 setting is reached (see programming table).
Once Production is started, the display shows the following:
DISPLAY
COMMENTS
DO NOT SERVE !
TEV +19°C W -03
If the ice cream does not have the right
consistency, the display will read: "DO NOT
SERVE". The second line shows the temperature
inside hopper and the days left until next cleaning.
Ready !
TEV +19°C W -03
When ice cream has reached the right
consistency, "Ready" will be displayed. The
second line shows the temperature inside
hopper and the days left until next cleaning.
DO NOT SERVE !
Beater overload
In case of ALARM, it will be indicated on the
second line of the display.
1
Hopper  +14°C
Cylinder  +13°C
If PROD. is pressed for the second time, the
display will show the temperature values inside
hopper and cylinder.
Set=090 Hot=085
If PROD. is pressed again, the display will show
the current consistency and the target SET.
2
3
4
Daily cones
1543
If PROD. is pressed once again, the display will
show the number of cones dispensed in the day.
Total cones
123456789
If PROD. is pressed once again, the display
will show the TOTAL number of cones
dispensed by the machine.
5
TEV=+10 TGV=-22
TEC=+13 TE1=-12
If PROD. is pressed again, the display will
show the temperature inside hopper and
cylinder as well as other data.
HOT MC
003
SET HOT MC 105
If PROD. is pressed again, the display will
show compressor absorption (for preset machines, only) and relevant SET
DF Total:
If PROD. is pressed again, the display will
show the number of Dry Filling operations
carried out by the machine.
6
7
00005
8
Next H/C Cycle:
01 dd + 16 hours
9
Pressing PROD again, if the Hot/Cold Cycle
is disabled the display returns to the initial
screen, otherwise it shows the time remaining
until the next Hot/Cold Cycle.
If PROD. is pressed again, you will go back to start page.
PRODUCTION
for vers. SINGLE
PORTION
Press PRODUCTION key to start production (LED ON). Keep PRODUCTION key pressed for 3”. The display will show:
DISPLAY
Single portion ON !
100 Timer 15:00
1
COMMENTI
The display will show the active function on
the first line, the product consistency on the
second line to the left and the count-down to
the right.
It is possible to increase or decrease the timer setting by 15 minutes with buttons
or
.
Press PRODUCTION again before the count-down is finished to stop the function.
2017/05 - Ed. 3 - EN
19
191 STEEL
FUNCTION DESCRIPTION
KEYS
BEATING
If this key is pressed from STOP (LED ON), beater and pump will be enabled for 30
seconds, then the machine will automatically go back to Stop mode, so as to avoid
cylinder excessive wear. When "Beating" key is pressed, the display will read:
DISPLAY
COMMENTS
1
HOT=058 TEC+14
Beat + Pump ON
Press Beating key once to enable beater and
pump.
2
HOT=058 TEC+14
Pump ON
If Beating key is pressed once again, beater
motor will be disabled, while pump will not.
HOT=058 TEC+14
Beater ON
If Beating key is pressed for the third time,
pump motor will be disabled, while beater
motor will be re-enabled.
HOT=058 TEC+014
Beat. + Heat.
Press the key for the fourth time to enable also
cylinder heating in order to make ice cream
melting easier.
3
4
Pushing AGITATION again, we move to the next page that is the first page.
BLOCK
In any function, press the Cleaning button for three seconds to disable the touchpad.
The Cleaning LED will flash. It is now possible to clean the touchpad without accidentally executing any functions. The machine remains in the same mode it was in when the
lock was activated.
To unlock the touchpad, press the Cleaning button again for three seconds.
PASTEURIZATION
(only for vers. SP)
The Pasteurization function can be activated only if the mix in the hopper is above the
Medium level.
The mix, both in the hopper and in the cylinder, is heated to 65° C where it remains for
30 minutes (fixed), and then cooled until the storage temperature.
When the procedure is finished the display shows “- Pasto End -” along with the day and
hour of completion, confirming that Pasteurization has been carried out successfully.
Pasteurization is performed automatically every day at 2:00 (if the hour is programmed
at step Ora Avvio Pasto - Start Pasto Time).
Normally the machine is in Production; when it is time for Pasteurization, the machine
switches automatically from Production to Pasteurization to perform the procedure.
To start a manual pasteurization cycle, keep the Pasteurization key pressed for 5 seconds.
If Pasteurization is not completed successfully, the machine will not be able to be set to
Production until a pasteurization cycle has been completed correctly.
HOT/COLD CYCLE
(only for vers. SP)
DANGER FROM
The Hot/Cold cycle does not replace Pasteurization. For Dairy products (milkbased) it is always necessary to carry out a daily Pasteurization cycle.
User takes full responsibility for the manual control of the machine, complying
with prevailing local regulations on mix handling in case mixes are not pasteurized.
If pasteurization is disabled to enable Hot/Cold cycle and vice versa, a complete
washing cycle must always be performed as described in paragraph 5.
The Hot/Cold Cycle will run automatically at the time set in step U14 every number of
days set in step U13 only if the Pasteurization time step (U09 "Start Pasto Time") is
disabled (set to No) and if the cycle is enabled (U13 "Hot/Cold Cycle" not "No")
This process cannot be started if the mix in the hopper is below the medium level.
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191 STEEL
FUNCTION DESCRIPTION
KEYS
HOT/COLD CYCLE
(only for vers. SP)
Warning: after the time scheduled for the start of the cycle, it is not possible to start
Production until it has been completed.
Completing the Hot/Cold Cycle or washing the machine (IMS), also resets the counter of
the days until the next Hot/Cold Cycle.
The product, both in the hopper and in the cylinder, is heated to 65°C (programmable in
U15) and kept at this temperature for 30 minutes (programmable at step U19), and then
cooled to the storage temperature.
When the procedure is finished the display shows “Fine Ciclo H/C” “End H/C Cycle”
along with the day and hour of completion, confirming that the H/C cycle has been
carried out successfully.
INCREASE
This key is used to increase the "User Programming" values.
STORAGE
By pressing this button, the machine will store the mix both inside hopper and cylinder
at a temperature of +4 °C. When "Storage" key is pressed, the display will read:
DISPLAY
COMMENTS
Hopper  +15°C
Cylinder  +20°C
If "Storage" key is pressed once, the display
will show the temperature values inside hopper
and cylinder.
TEV=+10 TGV=-22
TEC=+13 TE1=-12
If "Storage" key is pressed again, the display
will show the temperature inside hopper and
cylinder as well as other data.
1
2
Pushing STORAGE again, we move to the next page that is the first page.
DECREASE
This key is used to decrease the "User Programming" values.
RESET
This key is used to reset the displayed alarm messages.
LEVEL
Hopper features two low mix sensors: MEDIUM level and LOW level.
•• When mix level indicator flashes, the mix inside hopper is under the medium value.
When the mix falls below the Medium value an intermittent beep will be activated.
The display shows "Add Mix".
•• When mix level indicator is steady on, the mix inside hopper is under the low level.
The display will show "Mix Out" and the number of cones that can be drawn before
the machine goes into Storage mode.
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21
191 STEEL
3.4
pump feed machine - “R”
pump
The pump allows the ratio between air and mix conveyed
to the freezing cylinders; so, within certain limits, it
allows overrun regulation depending on mix used.
Move the lever (pos. 271) to the central position. If, after
dispensing a significant number of cones, ice cream is
too heavy and wet, move the lever (pos. 271) by one
notch at a time to the right. If, on the other hand, the
ice cream dispensed from the spigot door features air
bubbles, move the lever (pos. 271) by one notch at a
time to the left.
•• Never exceed production limit specified in paragraph
1.2.2 and dispense cones and cups in the most
regular way.
Fig. 7
53
Fig. 6
52
1131
271
3.6
Preliminary operations,
washing and sanitization
Before starting the machine for the first time, it is
necessary to thoroughly clean its parts and sanitize all
parts coming into contact with the mix.
To disassemble and clean the machine, proceed as
described in "Section 5" of this manual.
3.5
Machines fed by gravity feeding needle
How to obtain and how to keep quality performances.
•• Maintain a big mix level inside the hopper (above the
half of the hopper itself). Mix temperature inside the
hopper is +4°C both during production and storage
•• During the day the mix must periodically be stirred
by use of a plastic spatula to avoid separation,
particularly when product has not been dispensed
over a long period and the machine has been in
"storage" mode for a long time.
•• A fluid mix without particles has to be used. A very
thick mix with big particles could close the slot of
the feeding needle thus blocking mix from entering
the cylinder.
•• Keep the feeding needle slider (pos. 52) in a position
as to allow for a smooth mix flow from the hopper to
the cylinder. By rotating the slider slot to the whole
with smaller diameter, the quantity of mix to the tank
will decrease, and vice versa
•• Set the feeding needle in such a way that inlet hole is
turned towards the middle of the hopper.
NOTE
Cleaning and sanitization must be carried out as a
habit and with utmost care in order to guarantee the
production quality in the observance of necessary
healthy rules.
3.7
Machine start-up
After installing the machine according to the instructions
given in the chapter "Installation", and after carefully
cleaning and sanitizing the machine, proceed as follows:
Take pressure pipe from tray and plunge it into the
cleaning/sanitizing solution for the time indicated by the
manufacturer of the product used.
3.7.1
Starting machines with pump
Take pressure pipe from tray and plunge it into the
cleaning/sanitizing solution for the time indicated by the
manufacturer of the product used.
Prime Hopper:
•• Retrieve
one bag of mix from the refrigerator.
NB.: Mix to be poured at a temperature of 4-5°C.
•• With the dispensing lever open, pour mix into the
hopper allowing it to drain into the cylinder. Mix
inside hopper shall never reach the pump (see the
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191 STEEL
picture); furthermore mix shall be added whenever
level is 2 cm from hopper bottom.
Fig. 8
3.7.2
Starting machines by gravity
Take the feeding needle from tray and plunge it into the
cleaning/sanitizing solution for the time indicated by the
manufacturer of the product used.
Prime Hopper:
•• Retrieve
MAX
MAX
MIN
•• Wait for a small quantity of mix (not sanitizer) to be
dispensed from the spigot door and move the lever
to the original position, i.e. close the spigot door lever.
Connecting the pressure pipe:
•• Keep pouring the mix until the cylinder has been filled
(bubbles shall be visible in the hopper while filling);
with clean and sanitized hands, remove the pressure
pipe from the sanitizing solution, and insert it into the
bottom of the hopper.
•• Connect the compression pipe to the pump.
•• Pour mix in the tanks until filling them completely. Mix
inside hopper shall never reach the pump (see the
picture); furthermore mix shall be added whenever
level is 2 cm from hopper bottom.
Fig. 9
one bag of mix from the refrigerator.
NB.: Mix to be poured at a temperature of 4-5°C.
•• Lower the dispensing lever and start pouring mix in
the hopper to allow it to drain also into the cylinder.
Mix level in the hopper must never exceed feeding
needle height (see picture) and more mix must be
added when level goes below about 2 cm from
tank bottom.
•• Wait for a small quantity of mix (not sanitizer) to be
dispensed from the spigot door and move the lever
to the original position, i.e. close the spigot door lever.
Connect the feeding needle:
•• Keep pouring the mix until the cylinder has been
filled (bubbles shall be visible in the hopper while
filling); with clean and sanitized hands, remove the
feeding needle from the sanitizing solution and insert
it in the hopper bottom. Mix level in the hopper must
never exceed feeding needle height and more mix
must be added when level goes below about 2 cm
from tank bottom.
•• Refit hopper lid.
•• Set the machine to Production mode.
•• After a few minutes it will be possible to dispense
ice cream.
3.8Production
MAX
MAX
MIN
•• Refit hopper lid.
•• Set the machine to Production mode.
Dispense soft ice cream without exceeding the machine
production speed, as specified in table in par. 1.2.2;
complying with the specified speed and feeding the
machine with fresh product will allow avoiding sale
interruptions even during the peak hours.
Out of business hours, keep machine set at STORAGE.
You will also save a lot of electricity because the compressor
runs only when necessary in order to store the product at
the right temperature. On reopening, just set the machine
at DISTRIBUTION and within a few minutes the ice cream
will be at the right serving consistency.
•• After a few minutes it will be possible to dispense
ice cream.
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23
191 STEEL
3.9
Ice cream dispensing
In order to dispense the product, place a cup or
a cone under the dispensing spigot and, with
the machine running, slowly pull down the
dispensing lever.
As soon as the product comes out, twist the cup or the
cone to form a cone-shaped serving.
When the portion has reached the desired size, close
the dispensing lever and quickly pull the cone or the
cup down in order to sharpen the tip.
NOTE
Sensor must be kept clean (pos. 920)
Fig. 10
3.11 Daily cleaning - cleaning
procedures when starting and
finishing using the machine
3.11.1Daily cleaning procedures at the
end of the machine use
With clean and sanitized hands (or using disposable
gloves), carry out the following procedures.
Component disassembly and cleaning:
•• Remove hopper lid, clean it, sanitize it and rinse it in
a container.
•• Using a clean and sanitized cloth, clean the hopper
external side.
Fig. 13
920
3.10
Pasteurization (only for vers.
“SP”)
When closing the premises, press STOP and then
PASTEURIZATION to pasteurize the mix in the hopper
and in the cylinder.
•• Refit the hopper lid after sanitization.
Fig. 14
For gravity-fed machines, it is necessary to position the
feeding needle so as to close the product inlet hole.
It is nevertheless necessary that the product level in
the hopper is at least above half the hopper capacity
(medium level covered).
The machine performs the heating and cooling cycle
automatically and then stores the product at +4 °C.
In case of a power blackout during the pasteurization
cycle, the machine automatically repeats the cycle. When
opening the premises, make sure that the machine has
performed the pasteurization cycle properly and that no
alarm has been triggered. Press STOP and select the
dispensing function; after a few minutes the ice-cream
will reach the correct consistency to be sold.
•• Remove the drip trays on the machine side, wash
and sanitize them, then rinse them.
Fig. 15
In case of long power blackout, before resuming the
production, it is necessary to check the mix temperature in
the hopper and if it is above 6 °C, perform the pasteurization
cycle. If the blackout lasts several hours, it is necessary to
clean the machine and refill it with fresh mix.
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191 STEEL
NOTE
Contact the authorized technician for any mix leak
in the drip tray.
•• Fit the drip trays back on the machine
•• Fill a bucket with cleaning/sanitizing solution. Dip the
supplied brush in the cleaning/sanitizing solution and
clean the spigot door dispenser and the area around
the spigot door piston several times.
Prepare the machine for the night
pasteurization cycle (for vers. “SP”)
•• For gravity-fed machines, open the lid, position the
feeding needle so as to close the product inlet hole
and so the feeding pipe.
•• Add mix if necessary. The hopper level indicator LED
must be off. The mix level in the hopper must never
reach the pump.
•• Make sure that the machine is in PRODUCTION
mode (the relevant LED must be ON).
Fig. 19
NOTE
If the mix inside the hopper is below the medium
level, the pasteurization cycle will not start.
The pasteurization cycle is automatic and is performed
during the night at a set time.
3.11.2Daily cleaning procedures before
the machine use
•• Spray the cleaning/sanitizing solution on the spigot
door dispensing area and on the spigot door,
especially in the piston area.
For vers. “SP”, when opening the premises, make
sure that the display shows the “End” message. This
message indicates that the pasteurization cycle has
been performed correctly.
Fig. 20
NOTE
If the pasteurization cycle has not been performed
correctly, the display will show an alarm. THE MIX
WAS NOT PASTEURIZED CORRECTLY. Call for
service if necessary. After resetting the alarm,
select the DISTRIBUTION function to resume the
PASTEURIZATION cycle.
•• Using a clean and sanitized cloth, clean spigot door area,
the area underneath, machine front side and any other
"splash" area, making sure to remove any humidity,
product or cleaning/sanitizing solution residues.
•• Remove the drip tray, clean and sanitize it and refit it
on the machine.
Fig. 22
2017/05 - Ed. 3 - EN
Make sure to have clean and sanitized hands (or use
disposable gloves) before carrying out the following
procedures.
Lid disassembly and cleaning:
•• Remove hopper lid, clean it, sanitize it and rinse it in
a container.
•• Using a clean and sanitized cloth, clean the hopper
external side.
Fig. 13
25
191 STEEL
•• Refit the hopper lid after sanitization.
Fig. 14
door area and machine front side, making sure to
remove any humidity, product or cleaning/sanitizing
solution residues.
•• the machine is in Storage mode press
then
to start Production mode.
Sanitization of the spigot door area:
•• Fill a bucket with cleaning/sanitizing solution. Dip the
supplied brush in the cleaning/sanitizing solution and
clean the spigot door dispenser and the area around
the spigot door piston several times.
Fig. 19
•• Spray the cleaning/sanitizing solution on the spigot
door dispensing area and on the spigot door,
especially in the piston area.
Fig. 20
•• Using a clean and sanitized cloth, clean spigot
26
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191 STEEL
3.12 User programming
Press Stop and Storage keys simultaneously to access User Programming (sw version and "Manager Menu" are
displayed) and release them immediately.
At this point, the display will show the first User programming step.
DISPLAY
Hours
Step U01
10
COMMENTS
The first line shows the description and the
second the number of the step (U=User) and
the value.
Press Increase or Decrease keys to edit the value.
Stop to access the next step.
Hereinafter is a list of the parameters which can be edited from the "user programming":
STEP
DISPLAY
MIN
MX
DEFAULT
U01
Hour
00
23
U02
Minutes
00
59
U03
Day of the week
Sun
Sat
U04
Day of the month
01
31
U05
Month
Jan
Dec
U06
Year
2000
2099
U07
Language
Eng
Eng
Eng
U08
Prod. start time
00
23+no
08
U09
Pas./Stor. start time
00
23+no
02
U10
Lev. beep enable
No
Yes
Yes
U11
Displ. 12 hours
No
Yes
No
U12
Hopper Extra Beat.
No
Yes
Yes
U13
Hot/Cold Cycle
No
3
No
U14
Start H/C Cycle
0
23
02
U15
H/C Cycle Temp.
050
075
065
U16
HOT 1
000
120
100
U19
H/C Cycle Timer
000
060
30
U08 Prod. start Time: Set the time at which Production will automatically start.
U09 Pas/Stor start Time: Set the time at which Pasteurization/Storage will automatically start. If set to no
Pasteurization will not start automatically (it is possible to set the steps for the automatic execution of the Hot/Cold
Cycle, otherwise they are inactive).
DANGER FROM
User takes full responsibility for the manual control of the machine, complying with prevailing local
regulations on mix handling in case mixes are not pasteurized.
U10 Lev. Beep Enable: If set, the machine will beep intermittently when the mix is below the medium level.
U11 12 hours display: Yes = it enables time display in 12 hour format, if set to No = it enables time display in 24
hour format.
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191 STEEL
U12 Hopper Extra Beat.: If set to YES, it enables hopper agitator periodical activation in Production and Storage
functions.
U13 Hot/Cold Cycle:
Can be set to [No, 1, 2, 3]
Determines whether the Hot/Cold Cycle is disabled or if it is performed daily, every 2 or 3 days.
If step U09 is set, the Hot/Cold Cycle cannot be activated: the step shows “---” to indicate that the step is disabled
and cannot be modified.
U14 Start H/C Cycle:
Can be set to [0, 1, 2, …. 23]
Indicates the time at which the Hot/Cold Cycle runs every U12 days (if U12 is set and if the time for automatic
Pasteurization is set to No).
If step U09 is set, the Hot/Cold Cycle cannot be activated: the step shows “---” to indicate that the step is disabled
and cannot be modified.
U15 H/C Cycle Temp.:
Indicates the set temperature to be reached for hopper and cylinder during the heating of the Hot/Cold Cycle.
If step U09 is set, the Hot/Cold Cycle cannot be activated: the step shows “---” to indicate that the step is disabled
and cannot be modified.
U16 HOT 1: By increasing this value also ice cream hardness and beater motor absorption value will increase.
U19 H/C Cycle Timer: Indicates the duration of the stoppage at the end of the heating phase of the Hot/Cold Cycle.
To quit programming, avoid pressing any key for about 30 seconds, or press Production or Cleaning.
The machine will now return to STOP.
28
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191 STEEL
4. SAFETY DEVICES
4.1
Alarms
The machine signals possible alarms by showing them on the display and flashing the message.
If an alarm was triggered and then reset, the alarm remains visible on the display in a steady way (not flashing).
To reset the warning message, press Storage/Reset
The machine can be used in Production even when there is an alarm.
If it is a critical alarm the machine will not allow you to enter production mode; in this case, press STOP and do not
use the machine until its repair.
The table below shows a list of possible alarms:
ALARM
Aggiungere Mix
Add Mix
Al.Scambio Term.
Al.Heat.Exchange
(DELTA TGV-TEV)
All. Sonda Cilin
Al. Cylind.Probe
(TEC)
All. Sonda Evap.
Al. Evapor.Probe
(TE1)
All.Sonda Gh.Vas
Al. IceHop.Probe
(TGV)
All. Sonda Vasca
Al. Hopper Probe
(TEV)
All. Temp. Cilind.
Al. Cylind.Temp.
Allarme HOT MC
Alarm HOT MC
Single-phase
machines only
Coni esauriti
No more Cones
Ghiaccio Cilin.
Ice Cylinder
(ICE)
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DESCRIPTION
The display indicates Add Mix when the mix is below the MEDIUM level.
An intermittent beep will also be emitted (only if the Lev. Beep Enable step in the User
Programming is set to Yes) and the machine is not in Stop mode.
In Pasteurization Heating step, if the TGV temperature becomes > than TEV by the value
set in step DELTA TGV-TEV, “Al.Heat.Exchange” is displayed and the machine remains
in Heating mode.
Check the driving belt or whether the agitator is in its seat.
The alarm resets by pressing the Storage/Reset key.
Warning: this alarm is not active if one of the two TEV or TGV probes is inhibited.
Cylinder probe faulty.
This is a critical alarm: consequently, the machine sets at Stop, from the Storage and
Pasteurization modes; it stays in the same function when in Production mode, because
consistency is controlled.
Cylinder evaporator probe alarm.
This alarm does not cause machine to stop (it remains in the running function).
Pasteurization Heating step is eliminated.
Hopper evaporator probe faulty.
This alarm does not cause machine to stop (it remains in the running function).
Hopper probe faulty.
Since the alarm is critical the machine Stops during Production, Storage, and
Pasteurization.
In Production mode, if the TEC drops below the temperature set in step T50 - TEC limit,
the machine sets to Storage mode with alarm "Al. Cylind.Temp."
It is not possible to access other functions (except Cleaning) if the alarm is not reset and
MA is forced to disable.
The alarm is reset only when the TEC rises again.
Active on single-phase machines ONLY
If a compressor load higher than a preset threshold (100) is detected, MC is stopped for
5” and then re-started 10 times (EVRC is started for the last 5 attempts during the 5”
with MC stopped). If absorption remains too high the machine enters Stop mode and
the "Alarm HOT MC" is displayed.
When the low level has been reached the machine can dispense the number of cones
set at the Last Cones step in Production mode.
After which the machine automatically sets to Storage displaying the message No more
Cones (also saved in the events log).
The alarm resets by pressing the Storage key.
Cylinder defrost read by probe TE1.
This alarm may be due to insufficient mix feeding into the cylinder.
Check pump efficiency.
If the alarm appears when the machine is in Stop mode, check/replace the TE1 probe
since the end of scale of the “readable” temperature is read by the CPU.
29
191 STEEL
ALARM
Invertire Fasi
Invert Phases!
Lavare oggi!
Wash today!
Mancata pasto
Pasto not Done
Mancata tensione
Power On
Mancato CicloH/C
H/C CycleNotDone
Mix Esaurita
Mix Out
Non Servire !
Do Not Serve !
Pastorizzare !
Pasto needed !
only for vers. “SP”
Perchè in STOP?
Why in STOP ?
Portello Aperto
Spigot Opened
(IMS)
Pressostato
Pressure Switch
(PR)
Pulire Filtro!
Clean Filt. Need
For Japan, only
30
DESCRIPTION
It is necessary to invert the 2 phases on the three-phase cable so that the beater turns
in the correct direction. The alarm resets by switching power off and on again (after
exchanging 2 phases).
Check lasts 1 minute after turning machine on.
In Production mode, “TEV +19°C W –n” is displayed, meaning that there are still "n"
days remaining until machine cleaning.
When the scheduled wash day arrives, Production is inhibited and the machine will not
accept that function. The display shows Wash today! A forced washing may be required
if the machine is left in Stop mode for 24 hours with mix above the minimum level.
See sec. 5.
This is displayed if the machine is not in Pasteurization after 1 minute has passed since
when automatic Pasteurization was set to start in user programming.
Power return after a blackout.
Power On table is checked if the machine was in Pasteurization or Production mode.
The event is logged in any function, except for STOP.
This is displayed if the machine is not in the Hot/Cold Cycle after 1 minute has passed
since the scheduled start time (according to the settings of the steps U13 and U14 in
user programming).
The display indicates Mix Out when the mix is below the LOW level.
When the mix is below the minimum level and upon Production a number of cones same
as/or higher than the value set in step Last Cones are dispensed, not only will Mix Out
be displayed, but the machine will also set to Storage.
In Production mode, each time the consistency drops below the value programmed in
step Hot Block, the message “Do Not Serve!” is displayed. If, in such a case, you try
to dispense cones, all units stop (MA and MC) until the photocell is no longer busy. As
soon as it is released, both MA and MC re-start in order to bring ice cream to its proper
consistency.
When the machine is set to Stop mode with the low level covered for more than 60’,
TEV temperature is checked and if it is 15°C or more, Pasteurization is needed. When
Production is pressed, the machine will automatically start Pasteurization unless the
spigot has been opened and closed.
In this case, the test TEV ≥ 15° C is inhibited for 60 minutes and Production is accepted.
If for all these cases TEV remains below 15°C, all functions will be allowed with no time
limits.
If the machine is left in the Stop position with mix above the minimum level, after 30
seconds the flashing message “Why in STOP?” will be displayed and an intermittent
beep will be emitted.
This warns the operator to set the machine either to Production, Pasteurization, or
Storage mode.
The above mentioned message will be deleted by entering in Production, having low mix
level, or pressing Reset (Stor.) key.
The same message will be back on the display if you first enter in Production, Storage
or Pasteurization.
Magnetic Safety Switch (IMS).
Pressure switch triggered.
The machine Stops:
- if it is triggered for the third time within 1 hour
- if pressure switch contact is opened 2 minutes running
If the machine was in Pasteurization mode, it is necessary to carry out the Pasteurization
program again.
Check cooling water flow.
The alarm refers to an additional pressure switch on the air filter with NC contact which
is opened when it needs to be cleaned. When contact opens, the display flashes and
shows the message: “Pulire Filtro!” or “Clean Filt. Need”.
When the alarm is reset, the flashing stops and the alarm is still displayed; it can be reset
by pressing Storage.
2017/05 - Ed. 3 - EN
191 STEEL
ALARM
DESCRIPTION
Temp. Cilind. Alta
High Cylind. Temp.
Temp. Vasca Alta
High Hopper Temp.
Term.Sicur.Cil
Safety Therm.Cyl
(TESC)
Term.Sicur.Vasca
Safety Therm.Hop
(TESV)
Termico Agitator
Overload Beater
(PTMA)
Termico Compres.
Overload Compres
(PTMC)
Triggered in Production, Storage and Pasteurization if the TEC reaches 85° (60° for nonpasteurizing machines).
In case of alarm the machine is forced to Stop mode with flashing alarm on the keyboard
and disabled keys, which allows access to the Cleaning mode alone.
Once TEC falls below hysteresis (5° fixed below limit) the alarm is reset and the display
stops flashing. Now the alarm can be reset by pressing the Storage/Reset button and
normal access to functions is restored.
Triggered in Production, Storage and Pasteurization if the TEV reaches 85° (60° for nonpasteurizing machines).
In case of alarm the machine is forced to Stop mode with flashing alarm on the keyboard
and disabled keys, which allows access to the Cleaning mode alone.
Once TEV falls below hysteresis (5° fixed below limit) the alarm is reset and the display
stops flashing. Now the alarm can be reset by pressing the Storage/Reset button and
normal access to functions is restored.
Cylinder safety thermostat triggered.
The machine Stops.
Hopper safety thermostat triggered.
The machine Stops.
Overload beater motor (bimetallic) tripped.
The machine Stops.
Overload Compressor Motor.
The machine Stops.
During Production the amount of time for which the beater motor runs is closely
monitored. If the beater motor is ON for 6 minutes (Timeout Prd.) and Hot has not been
reached, machine sets at a “reached-HOT state” with alarm “Timeout Prd.” in the events.
After triggering for 5 times, the alarm does not disappear from the display and the
machine sets to Storage mode.
Check the quantity of mix in the cylinder, the hopper pump, and the refrigeration system.
Timeout Prd.
Timeout Prd.
4.1.1Blackout
In case of power supply failure, the machine will set to STOP if it was in Cleaning.
If the machine was in Pasteurization Heating phase or Pause during Pasteurization, when power is supplied again,
the machine will continue with the function it was performing when the blackout occurred (the display will show the
message Power On).
If the machine was in H/C Heating phase or Thermostating during the H/C Cycle, when the power returns the machine will continue with the function it was performing when the blackout occurred (the display will show the message Power On).
If the machine was in Production or Storage phase (with Pasteurization hour set), Pasteurization Cooling, or Cooling
of the Hot/Cold Cycle, when the power returns the machine will check the TEV temperature and the duration of the
blackout. If the length of time is greater than the duration indicated in the table, the machine will completely repeat
the Pasteurization cycle (or the Hot/Cold Cycle if it was in the Cooling phase), memorizing the alarm “Mancata Tensione” or “Power On” in the event log.
Otherwise, if the time is less than that indicated in the table below, the machine will return to the function it was
before the blackout.
2017/05 - Ed. 3 - EN
TEV TEMPERATURE
TIME
68 °C ÷ 50 °C
30 minutes
49°C ÷ 15°C
10 minutes
14°C ÷ 10°C
20 minutes
9°C ÷ 4°C
2 Hour Clock
31
191 STEEL
5. REMOVING, CLEANING
AND REFITTING OF PARTS
IN CONTACT WITH THE
PRODUCT
5.3Tips
5.1
General information
Use drinking water (bacteriologically pure) to rinse the
parts.
Cleaning and sanitization must be carried out
at the end of every production as a habit and
with utmost care in order to guarantee the
production quality in the observance of
necessary healthy rules.
To sanitize, leave the disassembled parts in sanitized
lukewarm water for the time specified by the sanitizer
manufacturer (use the sanitizing product following
the manufacturer indications) and rinse them before
reassembling.
If dirt is left enough time to dry out, this increases the
risk of stains, marks and damage to surfaces.
When the washing procedure has been completed and
before reassembly, dry each component thoroughly with
a clean and soft cloth that is suitable for coming into
contact with foodstuffs, to avoid leaving any humidity
rich in mineral salts and chlorine that could attack the
metal surfaces and leave opaque traces.
Removing dirt is much easier if it is done immediately
after use because some elements containing acid
and saline substances might corrode the surfaces. A
prolonged soaking is not recommended.
5.2
Washing conditions
Avoid using solvents, alcohol or detergents that
could damage machine parts or pollute the functional
production parts.
Use a non-aggressive cleaning solution to wash the parts.
(Manually) wash the parts in water (max 60 °C) using
a non-aggressive detergent and the cleaning brushes
supplied as standard.
Carpigiani recommends the use of a cleaning/
sanitizing solution to wash the machine. The use of a
cleaning/sanitizing solution optimizes the washing and
sanitizing procedures in that it eliminates two phases of
the procedure (a rinse and a washing phase). Basically,
the use of a cleaning/sanitizing solution saves time by
facilitating and simplifying washing/ sanitizing procedures.
Never use powder or abrasive cleaning products, scourers
or pointed tools when cleaning by hand; there is a risk of
leaving the surfaces opaque or of removing or weakening
the protective film on the surface, scratching it.
During the cleaning procedures, we recommend using
the supplied brushes that must be cleaned and sanitized
both before and after their use.
Never use metal or synthetic scouring pads under any
circumstances to prevent any abrasion or removal of
ferrous parts leading to problems of surface oxidation
or weakening.
NOTE
Avoid using detergents containing chlorine and its
compounds. The use of detergents such as bleach,
ammonia, hydrochloric acid and limescale removers
can attack the steel composition, marking and oxidizing
it irreparably and causing damage to the parts made of
"plastic" materials.
Do not use dishwashers and the relevant detergent
products.
The use of a cleaning/sanitizing solution optimizes the
washing and sanitizing procedures in that it eliminates
two phases of the procedure (a rinse and a washing
phase). Basically, the use of a cleaning/sanitizing
solution saves time by facilitating and simplifying
washing/ sanitizing procedures.
32
Every time the machine is washed and the parts
that come into contact with the ice cream mix are
disassembled, it is essential to carry out a visual
inspection of all the parts made in thermosetting,
plastic, elastomer-based and silicon-based
materials and metal (such as scraper blades, pump
gears, beaters, etc.).
All parts must be integral and not worn, without
cracks or splits, or opaque if originally polished/
transparent. Carpigiani declines all responsibility
for any damage caused by imperfections and/or
undetected breakages and not promptly solved
by the replacement with original spare parts. The
manufacturer is available for consultation and for
any specific requests made by the customer.
2017/05 - Ed. 3 - EN
191 STEEL
5.4
How to use cleaning/
sanitizing solution
To prepare the cleaning/sanitizing solution
follow the instructions on the label of the
product being used.
•• Press the CLEANING key.
•• When the product coming out becomes liquid, push
STOP button and leave the dispensing lever open.
•• Remove hopper cover.
Fig. 12
Component cleaning/sanitizing by soaking
•• Remove larger residues by hand or using the supplied
brushes.
•• Remove finer residues with a jet of water.
•• Immerse the parts to be cleaned into the solution.
•• Let the solution to work for the time indicated by the
sanitizer manufacturer.
•• Rinse the parts with care, using plenty of clean
drinking water.
5.5
Daily cleaning
Cleaning and sanitation must be carried out every day
when opening and closing the premises, with utmost
care in order to guarantee the production quality in the full
compliance with the healthy rules specified in sect. 3.11.
•• Remove the hopper beater
5.6
Scheduled cleaning
Fig. 13
The machine is provided with an automatic system
which calls for washing of the parts in contact with the
product when the set time is out.
This system, called “WASH”, inhibits the distribution
function at the end of the set time.
NOTE
Cleaning and sanitization must be carried out at the
programmed date indicated on the display, as a habit
and with utmost care, in order to guarantee quality of
production in the observance of healthy rules.
5.6.1
Machine drainage
•• Place an empty pail under the dispensing spigot.
•• Press the STOP key.
•• Pull the dispensing lever and drain all ice cream from
the cylinder.
Pump-fed machines:
•• Rotate the connection pipe (207) until aligning its
notch with the pin on the pump, then pull it from the
front side until disconnecting it from the pump.
•• Remove pressure pipe (32) by turning it by 90° and sliding
it out from its seat inside hopper. Continue draining the
remaining mix by opening the dispensing handle.
Fig. 14
Fig. 11
207
32
•• Remove the pump by turning it 45° counterclockwise
2017/05 - Ed. 3 - EN
33
191 STEEL
and slide it forwards.
•• Remove pump shaft (96) and seal (243), sliding them
out from machine front side.
Gravity-fed machines:
•• Remove the feeding needle from the hopper.
Fig. 15
•• Wait until the liquid mix flows out completely and then
set the dispensing lever back to closing position.
•• Pour clean warm water inside the hopper.
NOTE
Never exceed the maximum level indicated on the
hopper walls.
•• Use the supplied brushes to clean the hopper walls,
the level sensor, the beater shaft and gap and the
hopper. Using a smaller brush, clean the compression
pipe seat at the hopper bottom. Drain the water from
the hopper by working on the ice cream dispensing
handle and repeat this operation several times until
having clean water.
•• Repeat the two previous operations using a cleaning/
sanitizing solution.
•• Place an empty pail under spigot door, lower
dispensing handle and let water flow out.
Fig. 16
•• Rinse with hot water until clean water flows out.
•• Press CLEANING and let the machine run about 10
seconds.
•• Press STOP and drain all water out of machine.
34
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191 STEEL
5.6.2
Pump removal
Fig. 17
96
243
38A
39
38
1117
1178
202
207
1126
245
8
206
1126
271
32
1131
8
32
38
38A
39
96
202
206 207
243
245
271
1117
1126
1131
1178
Pump knob
Compression pipe
Driven gear
Driving gear
Pump body
Pump shaft
Pump cover
Spring
Connection pipe
Pump body seal
Pump valve
Priming pipe
O-ring
O-ring
O-ring
O-ring
•• Keep the priming pipe (271) in vertical position, rotate it
•• Loosen the two knobs (8) and separate the pump
until aligning the notch with the pin on the pump.
•• Use an O-ring puller to remove O-ring (1131) from
the priming pipe (271).
•• Remove spring (206) and the pump valve (245).
cover (202) from the pump body (39).
•• Use an O-ring puller to remove the O-ring (1178).
•• Remove the gears (38-38a).
Fig. 19
Fig. 18
39
245
38a
206
202
1126
38
1178
271
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35
191 STEEL
•• Remove
the connection pipe (207) from the
compression pipe (32).
•• Remove O-rings (1117), (1126) and (1131).
5.6.3
Removing the feeding needle
Fig. 21
Fig. 20
52
1117
207
1126
53
32
1131
1131
52
53
1131
Feeding needle slider
Feeding needle
O-ring
To disassemble the feeding needle proceed as follows:
•• Remove the feeding needle slider (52).
•• Remove the O-ring from the needle (1131).
Fig. 22
52
1131
36
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191 STEEL
5.6.4
Spigot door removal
Fig. 23
30
1153
1153
30
1153
1153
6
7
5
7
6
5
8
1188
1285
1188
1285
352
1140
102
260
35
8
Standard spigot door
Single portion spigot door
5
Ice cream dispensing handle
6Pin
7
Spigot door
8
Knob
30
Piston
1153O-ring
1188 O-ring
1285 O-ring
5
Ice cream dispensing handle
6Pin
7
Spigot door
8
Knob
30
Piston
35Extension
102
Ring nut
260
Nozzle unit
352Seal
1140O-ring
1153O-ring
1188 O-ring
1285 O-ring
•• Use an O-ring puller to remove O-ring (1285) from
the pin (6).
•• Remove pin (6) from its seat to release handle (5).
NOTE
Before removing the dispensing spigot door, make
sure that the hopper and the cylinder are empty
and that the machine is in STOP mode.
Fig. 25
6
•• Loosen the two knobs (8) and remove dispensing
spigot door.
5
Fig. 24
1285
8
8
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37
191 STEEL
Remove piston (30), if necessary use the dispensing handle.
•• For "single portion" versions, use the suitable
supplied tool (93) to remove ring nut (102), seal (352),
extension (35), nozzle unit (260) and O-Ring (1140).
•• Use an O-ring puller to remove:
ƒƒ O-rings (1153) of the piston;
Fig. 27
ƒƒ the O-ring of the spigot door (1188).
Fig. 26
30
352
1140
1153
1153
102
260
93
35
1188
5.6.5
Beater removal
Fig. 28
Refrigerated beater
2e beater
28
28
24
21
21
24
28
21
21
28
Beater
Idler
Seal
•• Remove beater (21) from the cylinder, having care
not to hit the cylinder walls.
Beater
Seal
•• Slide seal (28) along beater axis and remove it.
Fig. 30
Fig. 29
28
28
21
38
2017/05 - Ed. 3 - EN
191 STEEL
5.6.7Washing
and
components
NOTE
The seal is very important to prevent cylinder
leakages. The wear status must be checked at
regular intervals according to the maintenance plan
(see paragraph 6.1) and must always be lubricated
correctly during the cleaning operations.
sanitizing
the
NOTE
For the use of cleaning/sanitizing solutions,
instructions on product label are to be followed.
•• Slide idler (24) out of the shaft.
NOTE
Fig. 31
To perform the following operations it is necessary
to have clean and sanitized hands or wear
disposable gloves.
24
5.6.6
Removing the drip drawers and tray
•• Remove drip drawers from their seats on machine side.
Fig. 32
•• Fill the sink with cleaning/sanitizing solution prepared
following the producer instructions.
•• Use the supplied brushes to strongly brush all
components and relevant holes (all holes of pump,
priming pipe, check valves, pump seal and gap etc.).
•• Dip the parts in the cleaning/sanitizing solution
and leave them there for the time specified by the
manufacturer.
•• Rinse the parts with care, using plenty of clean
drinking water.
•• Place the components on a clean and sanitized tray
to air-dry.
•• Soak the big brush in the cleaning/sanitizing solution
and clean the cylinder.
•• Dip a brush in the cleaning/sanitizing solution and
clean the seat hole of pump, feeding needle, the
compression pipe at the hopper bottom and the
hopper walls.
•• Spray cylinder bottom and hopper walls with the
cleaning/sanitizing solution.
•• Repeat the last three operations a few times.
5.6.8
Refitting the beater hopper
•• Reposition the beater (pos. 162) in its seat ensuring
it is properly in place.
•• Remove the drip tray and the relevant cover.
Fig. 34
Fig. 33
2017/05 - Ed. 3 - EN
39
191 STEEL
5.6.9
Reassembling the beater
5.6.10 Reassembling the spigot door
•• Lubricate and fit piston O-rings (1153) .
•• Insert the idler (24) inside the beater.
•• Lubricate piston (30) and insert it inside its seat on
Fig. 35
spigot door, making sure that piston square notch
matches with spigot door front rectangular opening.
•• Lubricate and fit O-ring (1188) onto spigot door.
Fig. 38
24
30
1153
1153
•• Lubricate the internal side of seal (28) and its seat on
the beater shaft. Install the seal on the shaft.
Fig. 36
1188
28
•• Insert handle (5) and pin (6) in their seats.
•• Fit O-ring (1285) on pin (6).
Fig. 39
NOTE
6
Check the seal status. Replace it if it is worn or
damaged.
Replace it according to the maintenance schedule.
5
•• Insert beater and cylinder, rotate and push until they
engage in the rear hub.
1285
Fig. 37
21
Fit the spigot door on the machine and tighten it well with
knobs (8a).
Fig. 40
8
8
40
2017/05 - Ed. 3 - EN
191 STEEL
•• For "single portion" versions, use the suitable
supplied tool (93) to refit seal (352), ring nut (102),
extension (35), O-Ring (1140) and nozzle unit (260).
•• Insert the complete connection pipe (207) inside
compression pipe (32).
Fig. 44
Fig. 41
207
32
352
1140
93
102
260
35
•• Leave the sanitized compression pipe on a clean
5.6.11 Reassembling the pump
•• Lubricate and fit O-ring (1117) on connection pipe (207).
tray. It will be sanitized and fitted during the "Mix
preparation procedure".
•• Lubricate and fit seal (243) on the pump body.
Fig. 45
Fig. 42
1117
243
207
•• Lubricate and fit O-ring (1178) in the pump body.
•• Lubricate and fit O-rings (1126) and (1131) on
compression pipe (32).
•• Lubricate the pump gear surface (38-38A) and their seat
on the pump body. Fit the gears.
Fig. 43
NOTE
1126
Do not lubricate the gear teeth and perform wear
checks as specified in par. 6.1.
Fig. 46
39
32
38a
1131
38
1178
2017/05 - Ed. 3 - EN
41
191 STEEL
•• Lubricate and fit O-ring (1126) on priming pipe (271).
5.6.12 Reassembling the feeding needle
•• Fit pump valve (245) and spring (206).
•• Lubricate O-ring (1131).
•• Keep the pump cover (202) in your hand and insert the
•• Reassemble the feeding needle.
priming pipe (271): press and rotate it counter-clockwise.
Fig. 47
Fig. 49
245
52
206
1126
271
1131
•• Make sure that machine is in Stop mode, and
lubricate pump shaft (96). Fit shaft inside mix hopper
rear hole, push it and slightly turn it so that it engages
with driving hub. Hold pump body with locking pin
hook on the right side and keep pump gears in their
positions with your thumbs, then push and turn
pump clockwise to align shaft with gears. Then turn
pump counter-clockwise so as to lock it onto pin.
•• Reposition the feeding needle in its seat at the
bottom of the hopper.
5.6.13 Drip Drawer, Drip Tray and Hopper
Cover Reassembly
•• Install drip drawers into their seats on machine side.
Fig. 48
Fig. 50
96
39
•• Refit drip tray and cover.
•• Assemble the pump cover (202) with the priming
Fig. 83
pipe at the bottom of the pump body and tighten
well with two knobs (8).
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2017/05 - Ed. 3 - EN
191 STEEL
•• Refit hopper cover.
Fig. 51
Let the cleaning/sanitizing solution drain.
•• Place an empty pail under the spigot door and pull
the ice cream dispensing handle.
Fig. 52
5.6.14 Machine complete sanitization
Sanitize the machine before pouring the mix in the hopper.
•• With the machine in Stop mode, pour the cleaning/
sanitizing solution in the hopper until reaching the
maximum level and leave it flow also into the cylinder.
•• Use a brush to clean the mix level probe, the mix
hopper surface, the mix pump surface or the feeding
needle and the hopper beater external side.
•• Press Cleaning and let the beater run about 5
seconds. Press Stop to stop the beating.
•• Pour a bit of cleaning/sanitizing solution in a bucket.
•• Dip the supplied brush in the cleaning/sanitizing
solution and clean the spigot door delivery point.
Repeat the operation twice.
•• Wipe the exterior of machine with a clean sanitized
cloth. Repeat the operation twice.
•• Leave the cleaning/sanitizing solution in the hopper
for the time indicated by the producer.
2017/05 - Ed. 3 - EN
•• Drain all cleaning/sanitizing solution, then press
Clean to let also the last solution residues flow out
of the machine. Do not leave beater enabled for more
than 5 seconds, then press Stop.
•• Fill hopper with drinkable water to thoroughly rinse it,
then repeat the above-described drainage operation.
NOTE
Do not let the beater operate for more than needed
to complete the cleaning and sanitizing process.
Without the lubrication of the fat contained in the
mix, the beater scrapers get worn early.
•• To fill the hopper and start the production cycle, refer
to paragraph 3.7 of this manual.
43
191 STEEL
6.MAINTENANCE
NOTE
Never perform operations on the machine using
your hands, both during production and cleaning.
Before carrying out any maintenance operation,
make sure that the machine is in “STOP” position
and main switch has been cut out.
6.1
Service type
NOTE
Any maintenance operation requiring opening of
machine panels must be carried out with machine
at standstill and disconnected from the power
supply. It is forbidden to clean and lubricate
moving parts! "Repairs to the wiring, mechanical,
air supply or cooling systems, or to parts of same
must be carried out by qualified and authorized
personnel and if necessary, according to the
routine and extraordinary maintenance schedules
as envisaged by the customer with reference to
specific operation methods, according to the use
for which the machine is destined".
Operations necessary for correct machine
operation are such that most of routine
maintenance operations are integrated into
the production cycle.
Maintenance operations, such as cleaning of parts in
contact with the product are usually to be carried out at
the dates shown on the machine display, so as to speed
up maintenance operations required.
Below is a list of ordinary maintenance operations:
•• Seal cleaning and replacement
Seal must be cleaned at the date shown on
the machine display and replaced after a visual
inspection and when product is found to be leaking
inside drip drawer.
•• Beater unit cleaning
To be performed at the set date shown on the display.
•• Spigot assembly cleaning
To be performed at the set date shown on the display.
•• Pump and feeding needle assembly cleaning
How to check the gear conditions:
This check must be performed during the machine
periodic cleaning.
Detach the compression pipe after having released the
cylinder pressure. If the pump parts are fitted correctly
and the gears are in good condition, the pump features
a good mix delivery; if the pump parts are fitted correctly
but the gears are worn out, the mix delivery will be slow.
How to avoid gear wearing:
•• Do not let the pump run idle (i.e. without mix inside of the
hopper) or just with water for more than a few seconds:
the mix fats act as lubricant for the gears (e.g. with car's
oil). Without mix, the gears will wear down earlier.
•• No foreign body must reach the internal side of the
pump. Even a small plastic part, tomatoes peel or a
straw yearn that has accidentally reached the hopper
may block the supply and damage the gears.
•• During the cleaning operations, handle the gears
with the utmost care. Should they fall down, this may
compromise their operation.
•• Sheet, drip drawer and tray shelf cleaning.
To be carried out daily with neutral soap, seeing to it
that cleansing solution never reaches beater unit at
its inside.
•• Cleaning and sanitization.
To be carried out at the set date shown on the
machine display, according to procedures described
in section 5 of this manual.
NOTE
Never use abrasive sponges to clean machine and
its parts, as you might scratch their surfaces.
6.2
Water cooling
By machines with water-cooled condenser,
water must be drained from condenser at the
end of selling season in order to avoid troubles
in the event that the machine is stored in
rooms where temperature may fall under 0 °C.
After closing water inlet pipe, disconnect the drain pipe
from its seat and let the water flow out from the circuit.
6.3
Ordering spare parts
If one or several parts are worn or broken, refer to your
dealer to order all necessary spare parts.
To be performed at the set date shown on the display.
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191 STEEL
6.4
Supplied accessories
Fig. 53
1188
1178
028
772
243
830
1224
1126
1131
1153
475
072
Legend:
28
Beater seal
72Puller
243
Pump body seal
475
Supplied box
772Brushes
830
Carpilube / Lubrifilm tube
2017/05 - Ed. 3 - EN
1126O-ring
1131O-ring
1153O-ring
1178O-ring
1188O-ring
1224O-ring
45
191 STEEL
7.TROUBLESHOOTING
IRREGULARITY
CAUSE
PROCEDURE TO FOLLOW
•• In case of water-cooled machine: water
does not circulate.
•• Open water inlet cock and check that
pipe is not squashed nor bent.
•• Check that the machine in positioned in
such a way to allow air to circulate from
the bottom to the top (at least 50-cm
space above the stack).
Compressor starts and then
stops after a few seconds.
•• In case of air-cooled machine: air does
not circulate.
•• Check that the condenser is not clogged
by dust or other elements and if necessary
call a technician to have it cleaned.
•• Call for service if necessary.
Mix or ice cream come out above
or below piston even though the
spigot door is closed.
•• Piston without O-ring or O-ring is wornout.
•• Stop the machine and insert or replace it
with a new one if worn-out.
Mix coming out of drip tray.
•• Stuffing box missing or worn-out.
•• Stop the machine and install it if missing.
If worn-out, replace it with a new one.
The ice cream dispensing
handle is hard to move.
•• Dry sugar on piston.
•• Stop the machine and wash thoroughly and
grease piston and O-rings with edible fat.
•• O-ring missing or not properly fit.
•• Stop the machine and check and put
remedy.
•• Front lid knobs not tightened evenly.
•• Stop machine. loosen and tighten them
again.
•• Pump not properly adjusted.
•• Change the position of the pump central
knob.
Ice cream comes out from
spigot door.
Low ice cream overrun.
46
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CARPIGIANI
Via Emilia, 45
40011 Anzola dell’Emilia (BO) Italy
 +39 051 6505111
 +39 051 732178
 carpigiani.com
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