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product information:
product voltage: 220V
product power: 1.95KW/h
product volume: 22-25L
product weight: 125KG
gross weight: 140KG
product size: 540*720*850mm
packing size: 610*770*1390mm
product volume: 0.53CBM
products
Product use:
(1) modulation good ice cream slurry (please strictly in accordance with the ice cream powder specifications required mixing ratio modulation) placed half an hour after (expanding), pour into ice cream machine at the top of the bucket size, request size could not caking;
To the fact that the (2) press the Auto button to start the machine, into the automatic working mode can also be first according to the cleaning key, to be after mixing evenly, according to auto key (cleaning machine traffic not too long (1 minute).
(3) in the process of digital screen, automatically reflected in the refrigeration process, when the temperature reaches the setting machine automatic shutdown;
(4) take with ice cream, a cone or cup, placed in a liquid valve under exit, press the discharging handle, have ice cream extrusion, pushing back the handle off.
Customers need to know shopping
A
output, ice cream is too soft, not forming or not forming ideal.
soft ice cream making temperature at about -7~8 degrees optimum viscosity, forming the best. Achieve the temperature by the freezing cylinder refrigeration system and refrigerating cylinder refrigeration system is working is by stirring motor and refrigeration compressor current. General soft ice cream machine (220 volts), when the control current and voltage below 200V (1.8A), refrigeration compressor and a stirring motor stop work. After exclusion of ice cream slurry improper ratio, product degree of hardness is set too low, extrusion output speed faster than the improper operation of the reasons, it is necessary to mechanical fault check the soft ice cream machine unit.
first check to freeze the cylinder stirring shaft scraper is damaged? Scraper badly worn or damaged, can not be frozen cylinder circumferential wall to scrape temperature standard products, to make the extrusion output of the ice cream is too soft. Must regularly check the wear of the blade, and timely replacement.
secondly, soft ice cream machine for cooling system of the air cooled condenser . If the limited installation space constraints, around the machine does not have enough space for heat dissipation, or on the condenser area ash too thick, reducing the condenser for heat effect, and even lead to refrigeration compressor shutdown. Soft ice cream machine units should be strictly in accordance with the installation requirements of the installation, to maintain adequate cooling air to ask, the condenser should be in a well ventilated place, and regular cleaning of the condenser. Two, the output of the
ice cream ice slag.
to make ice cream, delicate taste and smooth and less ice slurry generation, it is necessary to use ice cream machine from several aspects to explain. 1
, ice cream powder and the proportion of water right, excessive water, please strictly in accordance with the ice cream powder proportion control.
2, uneven slurry mixing, stirring time need enough. 3
, cleaning the ice cream machine, no clean water discharge cylinder. 4
, standing time is not enough. After mixing the slurry needs to be quiet for more than 15 minutes (quiet time is better, can be repeatedly stirred), this process is called aging. You will find that the ice cream is very thick after aging. Ice cream cake body that will enable the production of more delicate, better puffing effect.
5, use ice cream machine or ice cream powder of poor quality, resulting in a low rate and ice cream puffing, slag.
6, the most common phenomenon is the morning just produced ice cream taste special smooth. In a period of time such as 1-2 hours ice cream machine without any sale of output, then output the ice cream tastes taste there are some rustle of feeling. The main reason for this phenomenon is due to the ice cream in the ice cream in a long time no sales, ice cream mechanism in the cold cylinder ice cream after repeated melting - freezing - thawing - such a process caused by ice cream in the water, so that the phenomenon of the solution is to use a clean container, then poured into the storage cylinder melt reproduction, and sell as soon as possible.
, three cylinder freezing machine.
an ice cream machine cylinder freeze and used in an ice cream machine, especially initially used ice-cream opportunities often appear problem, frozen cylinder is divided into the following five points:
1, aqueous slurry of not too much, too much water to icing . If the natural icing will cause the ice cream machine cylinder freeze the, please in strict accordance with the ratio of slurry. 2,
refrigeration freezing cylinder on both sides of the output difference is too large, the output side of the ice cream less prone to the phenomenon of freezing cylinder. Avoid method: if the same two kinds of flavors, in the output of a few of the output of the output of a few ice cream into the output of the side of the storage tank, so that the output of the two sides to maintain a basic balance. If it is a different taste, the need to maintain the balance of output as far as possible when the sale. [1]
3, washing the ice cream machine after the water is not clean, the situation is also very easy to cause the phenomenon of freezing. 4,
storage cylinder has no size, but still in the ice cream machine refrigeration easily frozen, the cylinder. Please pay attention to the feeding.
5, long time no output of ice cream, and the machine kept in refrigeration, at this time also extremely easy to cause the phenomenon of freezing cylinder. Avoidance: more than 30 minutes without output ice cream, please stop ice cream machine or produces some ice cream rewind the corresponding material storage cylinder. Appeared in
frozen after the cylinder to solve the method
cylinder freeze light is incapable of producing ice cream, serious will cause reducer or motor damage, please pay attention to the legitimate operation, especially in machine output sales should always check material storage cylinder in the ice cream slurry. If there is no need to supplement in time, avoid the ice cream machine cylinder freeze phenomenon from occurring.
general machine cylinder freeze can be heard from inside the machine stirring shaft and machine refrigeration cylinder friction caused by noise, hear the sound close at the first ice cream machine power, view storage cylinder whether ice cream slurry, if there is no fill slurry can be. If you can't make the ice cream, and the storage tank is still in the ice cream slurry, you need to stop the ice cream machine to work for 30 minutes or so to wait for the ice cream in the cylinder to melt. [2]
not cold reason
compressor fault
ice cream cabinet not refrigeration compressor overheat protector of broken may be, but set no problem, also has the possibility of compressor is reimbursed. Meet the, best carefully check and repair leaks, and vacuum drying, re filling qualified amount of freezer refrigerant.
If
pipeline blockage vacuum air pumping not clean, or contain water, causing the ice blocking. Especially in the case of the maintenance of the display cabinet, it is easy to plug the pipeline. With ears close to the evaporator can not hear any sound of air flow, the outlet is not useful for heating, which indicates that the system has blocked.
pipeline leak if
refrigeration pipeline perforation leakage, will cause the display cabinet performance decreased gradually. The first leak on the refrigeration pipeline, the cleaning effect of leakage is economical and convenient. Will wash the detergent on the pipeline interface and the sealing of the compressor and the linear root, the fault is easy to find, repair is not difficult.
structure principle
(a), and the ice cream machine structure: core components are mainly raw material cylinder and its refrigeration system, refrigerating cylinder and its refrigeration system, stirring blade frame, a conveying device and a control system constitute.
(2), ice cream machine working principle: its work flow is: raw material cylinder - milk slurry air pump - frozen cylinder - frozen cylinder scraper pour export.
material cylinder: the mix of raw materials used for temporary storage of milk and ice cream form. The operation of the refrigeration system is controlled by the thermal resistance, the temperature of the raw material cylinder is controlled at -0.5~6.5.
Narrow gas / milk slurry mixing pump is conveying device of key equipment, it will milk slurry is transported to a freezing cylinder, its operation is controlled by the pressure switch. The general air and liquid milk are mixed into the mixing area at the same time, and then enter the frozen cylinder by the transport pipeline. Storage of milk raw material cylinder in a refrigeration system refrigerant in the drying filter m door punishment for two-way, the main path through a capillary 10 into the raw material cylinder evaporator, another path side capillary 12 into milk slurry conveying pipe wall and pipe, dairy slurry heat exchange, will enter frozen cylinder of milk is pre cooled, so that its temperature is kept at about 4 DEG C, to ensure product quality and food safety.
of the freezing cylinder: Bune surface is the surface, milk slurry and air mixing after puffing, in the refrigeration cylinder and is cooled to form a milkshake. After 7~ll minutes later, when the products reach the desired consistency, by a spiral shaped scraper sent to pour exports, by pulling the pour handle can pour products. The standard temperature of the product is about -7~-8.
some ice cream machine with double refrigerating cylinder, usually according to the needs of the decision to open the single or double cylinder.
Frozen cylinder mixing blade frame: by the stirring motor through the gearbox, transmission shaft drive for mixing of milk, so milk slurry and the air fully mix, spiral scraper scrape and formed on the wall of the small ice crystals and the formation of the milkshake push freezer door.
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