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For details, please contact: Landline: 0579-89355500
Mobile phone: 139 5793 7914 (same number as WeChat)
Product information:
Product voltage: 220V
Product power: 2300W/h
Product volume: 30L
Gross weight: 180KG
Product outline size: 650*780*1520mm
Product volume: 0.77CBM
Product display
Product usage:
(1) Place the prepared ice cream paste (please strictly follow the mixing ratio required by the instructions of the ice cream powder) for half an hour (puffing), and pour it into the paste in the bucket on the top of the ice cream machine. The paste shall not agglomerate;
(2) Press the automatic button to start the machine and enter the automatic working mode. You can also press the cleaning button first, and then press the automatic button after the mixture is evenly mixed (it should not take too long to clean the machine (only 1 minute));
(3) In various processes, the digital screen will automatically reflect the refrigeration process, and the machine will automatically stop when the set temperature is reached;
(4) To get ice cream, take a cone or cup, put it at the outlet under the outlet valve, press the discharge handle, and the ice cream will be extrudable, push back the handle to close.
Customers need to know when they are shopping
One, the output ice cream is too soft, cannot shape or shape is not ideal.
Soft ice cream temperature in -7~8 degrees of consistency is the best, the best shape. This temperature is obtained by freezing the cylinderRefrigeration systemAnd whether the refrigerating system of the freezing cylinder works depends onstirThe motor andRefrigerating compressorCurrent control. generalSoft ice cream machine(220 volts), when the control current voltage is lower than 200 volts (1.8a), the refrigerating compressor and stirring motor stop working. After excluding the reasons of improper mixing of ice cream paste, too low setting of product hardness and too fast extrusion speed, it is necessary to check whether there is a soft ice cream machine unitMechanical failure.
First, check whether the scraper of the stirring shaft in the freezing cylinder is damaged. If the scraper is badly worn or damaged, the product that reaches the temperature standard at the circumference of the frozen cylinder cannot be scraped off, so that the extruded ice cream is too soft. It is necessary to check the wear condition of scraper regularly and replace it in time.
Secondly, the cooling system of soft ice cream generally adopts air coolingThe condenserIf the installation space is limited, there is not enough space around the machine to dissipate heat, or the ash on the condenser is too thick, it will reduce the heat exchange effect of the condenser, or even cause the shutdown of the refrigeration compressor. The soft ice cream machine should be installed in strict accordance with the installation requirements, keep enough heat dissipation and air, the condenser should be in a well-ventilated position as far as possible, and the condenser should be cleaned regularly.
Two, the output of ice cream has ice residue.
To make ice cream taste smooth and smooth and to reduce the generation of ice cream residue, it is necessary to understand several aspects of the use of ice cream machine.
1. The proportion of ice cream powder and water is not right. If water is added in excess, please strictly control the proportion of ice cream powder.
2, pulpstirUneven, need enough stirring time.
3. After cleaning the ice cream machine, the water in the cylinder block was not discharged cleanly.
4. Insufficient standing time. The slurry after stirring evenly needs to stand for more than 15 minutes (standing time is a little longer better, can be stirred many times during), this process is called aging. You'll notice that the ice cream mixture thickens as it ages. This will make the resulting ice cream cake more delicate,puffedIt works better.
5. The quality of the ice cream machine or powder used is poor, resulting in a low expansion rate of the ice cream produced and a lot of ice residue.
6. The most common phenomenon is that the ice cream just produced in the morning tastes particularly soft and smooth. At some time, such as 1-2 hours, the ice cream machine does not produce any sales, and then the ice cream produced tastes a little rustling. The principal causes of this phenomenon is due to the ice cream in ice cream machine for a long time without sales, in the cold cylinder of the mechanism of ice cream ice cream after repeated freezing - thawing - freezing - thawing such a process causes the water in the ice cream material precipitate crystallization, therefore appears above phenomenon, the solution is take ice cream with a clean container, add the loading cylinder melt reproduction, and production sale as soon as possible.
Three, machine freezing cylinder.
Ice cream machine frozen cylinder, in the use of ice cream machine, especially in the initial use of ice cream often appear problems, the reasons for the frozen cylinder can be divided into the following five points:
1, slurry containing water is not too much, too much water is easyiceIf it freezes, it will cause the ice cream machine to freeze. Please proportioned the paste in strict accordance with the proportion.
2. There is too big difference between the two sides of the frozen cylinder, and the side with less ice cream output is easy to freeze the cylinder. How to avoid it: If the two flavors are the same, squeeze a few ice creams at the outlet with less output and pour them into the storage tank on the side with more output, so that the output of both sides is basically balanced. If there are different flavors, try to keep the balance of production when selling. [1]
3. After cleaning the ice cream machine, the water in the mixing bowl is not completely put away, which is very easy to cause the phenomenon of freezing.
4, the storage cylinder has no slurry, but the ice cream machine is still inrefrigeration, at this time easy to freeze cylinder. Please take care to add at any time.
5, for a long time no output of ice cream, and the machine in the refrigeration, at this time is also very easy to cause the phenomenon of freezing cylinder. How to avoid it: If no ice cream is produced for more than 30 minutes, please stop the ice cream machine or pour some ice cream back into the appropriate storage tank.
The solution after the emergence of frozen cylinder
When freezing tank light can not produce ice cream, serious will causereducerOr motor damage, please pay attention to proper operation, especially in the production and sales of the machine should always check whether there is ice cream slurry in the storage cylinder, if there is no timely replenishment, to avoid the ice cream machine frozen cylinder phenomenon.
The noise caused by the friction between the stirring shaft inside the machine and the refrigerating cylinder of the machine is usually heard when freezing the cylinder of the machine. When hearing this sound, firstly turn off the power supply of the ice cream machine, check whether there is ice cream paste in the storage cylinder, if not, then fill the paste. If the ice cream cannot be produced after freezing, and there is still ice cream paste in the storage tank, the ice cream machine needs to stop working for about 30 minutes to wait for the ice cream in the cooling tank to melt. [2]
Not cold reason
Compressor fault
The ice cream cabinet does not cool may be the compressor overheat protector 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 leak, then vacuum dry, and refill with a qualified amount of refrigerator refrigerant.
Pipeline jam
If the air is not pumped clean, or contains water, causing ice block. In particular, there has been maintenance of the display cabinet, it is easy to appear pipeline congestion. Holding your ear to the evaporator won't help you hear any air flow, and warming the exit won't help either, indicating a blockage in the system.
Pipeline leak
If the refrigeration pipeline perforates and leaks, the refrigerating performance of the display cabinet will decrease gradually. It is economical and convenient to check the leakage of refrigerating pipeline by using detergent. Apply the detergent to the pipe junction and the linear root of the compressor seal connection. This fault is easy to find and easy to repair.
Structure principle
(1) The structure of the ice cream machine: the core components mainly consist of the raw material cylinder and its refrigeration system, the freezing cylinder and its refrigeration system, the mixing scraper frame, the conveying device and the control system.
(II) The working principle of the ice cream machine: its working process is as follows: raw material cylinder - milk air pump - freezing cylinder - scraper in the freezing cylinder - pouring outlet.
Feed tank: Used for mixing ice cream ingredients and temporarily storing the resulting milk. During operation, the operation of the refrigeration system is controlled by thermistor, and the temperature of the raw material cylinder is controlled between -0.5~6.5℃.
Narrow air/milk mixing pump: it is the key equipment to transport the milk to the freezing cylinder, and its operation is controlled by the pressure switch. General air and liquid milk go into the mixing area at the same time according to their respective channels, and then go into the freezing tank through the transport pipeline. Milk pulp raw material cylinder storage refrigeration system, refrigerant in filter drier m punishment for two road, a path of the capillary 10 into the material tank evaporator, vice capillary 12 into another through milk plasma, the outer wall of pipeline and the pipe will be heat milk plasma, will enter the frozen cylinder precooling milk plasma, to keep the temperature in the 4 ℃ or so, to ensure product quality and food safety.
Frozen tank: the inner surface is the working surface, the milk and air are expanded after stirring, in the frozen tank and is cooled to form a milkshake. After 7~ LL minutes, when the product reaches the desired consistency, the spiral scraper is scraped off and sent to the pouring outlet. The product can be poured by pulling down the pouring handle. The standard temperature of the product is about -7~-8℃.
Some ice cream machines have double frozen cylinder, usually according to the need to decide to open a single or double cylinder.
Agitating scraper rack in freezing cylinder: Driven by the agitating motor through the reduction box and the drive shaft, it is used to agitate the milk, make the milk and air fully mix, and the spiral scraper scratches the small ice crystal formed on the cylinder wall at the same time and pushes the milkshake formed towards the freezing door.
Contact Number:
Landline: 0579 --89355500
Phone: 13957937914
Email:avelyn.cai@hotmail.com
SKYPE:avelyn.cai.hotmail.com
Website: www.dreamdar.cn
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