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Store Address: 4th Street, District 10, Yiwu international markets for factors of production, Zhejiang21131,21132 stores
store phone number:...
Contact phone number: 18072684810 (same number as WeChat)
name: ice cream machine
machine size: 560*715 * 1380mm
Output: 26-29L/H
Voltage: 220V 50/60Hz
product use:
(1) Put the prepared ice cream slurry (please strictly adjust according to the allocation ratio required by the ice cream powder instruction) for half an hour (puffing effect) and pour it into the slurry in the barrel on the top of the ice cream machine, it is required that the slurry cannot be agglomerated;
(2) press the automatic key to start the machine and enter the automatic working mode. You can also press the cleaning key first. After the material is mixed evenly, press the automatic key again (do not clean the machine for too long (1 minute));
(3) in various processes, digital screen automatically reflect the refrigeration process, and when the set temperature is reached, the machine automatically stops;
(4) when taking ice cream, take a ice-cream cone or cup, put it at the outlet under the liquid outlet valve, press the discharge handle, then there can be ice cream extrusion, push back the handle to close.
Customer shopping needs
i. The produced ice cream is too soft to form or is not ideal.
Soft ice cream is made at a temperature of about-7~8 degrees with the best viscosity and molding. This temperature is determined by the freezing cylinder. Refrigeration system implementation, and whether the refrigeration system of the refrigeration cylinder works stirring motor and refrigeration Compressor current control. Just so-so soft ice cream machine(220V voltage), when the control current voltage is lower than 200V (1.8A), both the refrigeration compressor and mixer motor stop working. After eliminating the causes of improper operation such as improper ratio of ice cream slurry, too low setting of product hardness, and too fast extrusion output speed, it is necessary to check whether the unit of soft ice cream machine has mechanical failure.
First, check whether the scraper of the stirring shaft in the freezing cylinder is damaged? If the scraper is seriously worn or damaged, the product that reaches the temperature standard at the peripheral wall of the frozen cylinder cannot be scraped down, making the extruded ice cream too soft. Regularly check the abrasion of the scraper and replace it in time.
Secondly, air cooling is generally used in soft ice cream machine refrigeration systems. Condenser, if the installation space is limited, there is not enough heat dissipation space around the machine, or the dust accumulation on the condenser is too thick, the heat exchange effect of the condenser will be reduced, and even the refrigeration compressor will stop. Soft ice cream machine the unit should be installed in strict accordance with the installation requirements to keep enough heat dissipation empty. The condenser should be in a well-ventilated position as far as possible, and the condenser should be cleaned regularly.
Second, the output of ice cream is Crystal.
In order to make ice cream taste delicate and smooth and reduce the production of crystal, it should be explained from several aspects of the use of ice cream machine.
1. The ratio of ice cream powder to water is incorrect. If you add too much water, please strictly control it according to the ratio of ice cream powder.
2. Slurry stirring it is uneven and requires enough stirring time.
3. After cleaning the ice cream machine, the water pipe in the cylinder body is not put clean.
4. The standing time is not enough. After mixing evenly, the slurry needs to be left standing for more than 15 minutes (it is better to stay for a little longer, and it can be stirred many times during the period). This process is called aging. You will find that the aging ice cream liquid becomes very thick. This will make the produced ice cream cake more delicate, puffed the effect is better.
5. The quality of the ice cream machine or ice cream powder used is poor, resulting in a low puffing rate and more than crystal ice cream.
6. The most common phenomenon is that the ice cream just produced in the morning tastes very smooth. In a certain period of time, such as 1-2 hours, the ice cream machine does not produce any sales, at this time, the ice cream produced tastes rustling. The main reason for this phenomenon is that ice cream has not been sold in the ice cream machine for a long time, after repeated melting-freezing-melting-freezing-freezing of ice cream in ice cream machine refrigeration cylinder, water in ice cream material is precipitated and crystallized, so the above phenomenon will occur, the solution is to take out the ice cream in a clean container, pour it into the storage tank, melt it and produce it again, and sell it as soon as possible.
3. Machine freezing cylinder.
Ice cream machine frozen cylinder, in the use of ice cream machine, especially the problems that often occur when using ice cream at first, the reasons for the frozen cylinder are as follows:
1. The slurry should not contain too much water, and too much water is easy icing, if the ice is frozen, it will naturally cause the ice cream machine to freeze the cylinder. Please strictly match the slurry according to the proportion.
2. The output on both sides of the freezing cylinder is too different, and the frozen cylinder is easy to appear on the side where the output of ice cream is small. Avoidance: if the two flavors are the same, squeeze and produce several ice cream into the storage tank on the side where the output is large, so as to keep the output on both sides basically balanced. If there are different flavors, try to keep the balance of output when selling. [1]
3. After cleaning the ice cream machine, the water within mixer-agitator tank is not put clean, which can easily cause freezing cylinder phenomenon.
4. The storage cylinder has no slurry, but the ice cream machine is still in refrigeration, at this time, it is easy to freeze the cylinder. Please pay attention to feeding at any time.
5. No ice cream is produced for a long time, and the machine keeps cooling. At this time, it is easy to cause the freezing cylinder phenomenon. Avoidance: No ice cream is produced for more than 30 minutes. Please suspend the ice cream machine or pour some ice cream into the corresponding storage cylinder.
Solution after freezing cylinder appears
Ice cream cannot be produced when freezing the cylinder is light, which will seriously cause reducer or the damage of the motor, please pay attention to proper operation, especially when the machine is produced and sold, always check whether there is ice cream slurry in the storage tank. If not, supplement it in time, avoid freezing cylinder of ice cream machine.
Generally, the noise caused by the friction between the mixing shaft inside the machine and the refrigeration cylinder of the machine will be heard when the machine freezes the cylinder. When hearing this sound, the power supply of the ice cream machine will be turned off first to check whether there is ice cream slurry in the storage cylinder, if not, fill the slurry. If no ice cream can be produced after the jelly jar, and there is still ice cream slurry in the storage jar, you need to stop the ice cream machine and wait for the ice cream in the refrigeration jar to melt for about 30 minutes. [2]
cause of coldness
compressor failure
Ice cream cabinet without refrigeration, it may be that the overheating protector of the compressor is broken, but there is no problem with the unit, or the compressor may be reimbursed. In this case, it is best to carefully check and repair the leakage point, then vacuum dry, and recharge the qualified amount of freezer refrigerant.
Pipe blockage
If the vacuum space-time gas is not pumped clean, or contains moisture, causing ice blockage. Especially for display cabinets that have been repaired, pipeline blockage is easy to occur. Close to the evaporator with ears, no air flow sound can be heard, and heating at the outlet is useless, which indicates that the system is blocked.
Pipeline leakage
If the refrigeration pipeline is perforated and leaked, the freezing performance of the display cabinet will gradually decrease. It is economical and convenient to check the leakage of the refrigeration pipeline by using detergent. Apply detergent to the pipeline interface and the linear root of the compressor seal. This fault is easy to find and difficult to repair.
Structural principle
(1) structure of ice cream machine: the core components mainly consist of raw material cylinder and its refrigeration system, refrigeration cylinder and its refrigeration system, stirring scraper rack, conveying device and control system.
(Ii) working principle of ice cream machine: its working process is: Raw material cylinder-milk air pump-freezing cylinder-scraper in freezing cylinder-blade outlet.
Raw material cylinder: used for mixing ice cream raw materials and temporarily storing the milk Pulp formed. During operation, the operation of the refrigeration system is controlled by thermistor, and the temperature of the raw material cylinder is controlled between-0.5 and 6.5 ℃.
Narrow gas/milk mixing pump: it is the key equipment for conveying and loading. It delivers milk pulp to freezing cylinder, and its operation is controlled by pressure switch. Generally, air and liquid milk enter the mixing area at the same time according to their respective passages, and then enter the freezing tank through the conveying pipeline. In the refrigeration system of the raw material cylinder for storing milk pulp, the refrigerant is disposed in two ways at the door of the drying filter m, and enters the evaporator of the raw material cylinder through the main capillary 10, on the other hand, it enters the outer wall of the milk pulp delivery pipe and the pipeline through the auxiliary capillary 12, exchanges the milk pulp for heat, and pre-cools the milk pulp entering the freezing tank to keep its temperature at about 4℃, ensure product quality and food safety.
Freezing cylinder: the inner surface of the nut is its working surface. Milk pulp and air are puffed after stirring, and cooled in the freezing cylinder to form a milkshake. After 7 ~ ll minutes, when the product reaches the required viscosity, it is scraped down by a spiral scraper and sent to the outlet. The product can be scraped by pulling down the handle. The standard temperature of the product is about-7 ~-8 ℃.
Some ice cream machines have double freezing cylinders, which are generally decided to open single or double cylinders as needed.
Stirring scraper rack in the freezing cylinder: driven by mixer motor through reduction gearbox and drive shaft, it is used to stir milk pulp to fully mix milk pulp with air, the spiral scraper scrapes small ice crystals formed on the cylinder wall at the same time and pushes the formed milkshake to the freezing door.
Contact number:
Landline: 0579 -- 89355500
Mobile phone: 18072684810
Email:avelyn.cai@hotmail.com
SKYPE:avelyn.cai.hotmail.com
Website: www.dreamdar.cn
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