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Vertical soft ice cream machine commercial ice cream equipment high-end genuine ice cream machine
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Product name: ice cream machine
Machine size: 600*970*1556mm
Production: 65-70 l/H
Power: 4600 w
Voltage: 220V, 50/60hz
(1) after placing the prepared ice cream paste (please prepare it in strict accordance with the proportion required in the ice cream powder instruction) for half an hour (puffing), pour the paste into the hopper on the top of the ice cream machine.
(2) press the automatic key to start the machine and enter the automatic working mode, or press the cleaning key first, and then press the automatic key after the material is mixed evenly (the working time of cleaning machine should not be too long (1 minute));
(3) in various processes, the digital screen automatically reflects the cooling process, and the machine stops automatically when the set temperature is reached;
(4) when taking ice cream, take an cone or cup and place it at the outlet under the discharge valve. Press the discharge handle to extrude the ice cream and push it back to the handle to close.
Customer shopping needs to know
First, the output ice cream is too soft, can not shape or shape is not ideal.
Soft ice cream has the best viscosity at about -7~8 degrees and is best formed. This temperature is made up of refrigerating tanksRefrigeration systemAnd whether the refrigeration system of the refrigeration cylinder works bystirThe motor andRefrigerating compressorCurrent control. generalSoft ice cream machineWhen the control current voltage is below 200 volts (1.8a), both the refrigeration compressor and the stirring motor stop working. After excluding the reason of improper operation such as improper mixing ratio of ice cream paste, low hardness setting of the product, and rapid extrusion output speed, check whether there is a unit of soft ice cream machineMechanical failure.
First of all, check whether the spatula of the mixing shaft in the freezer is damaged. If the scraper is seriously worn or damaged, it cannot scrape the product which reaches the temperature standard on the wall of the frozen cylinder, making the ice cream produced by extrusion too soft. The abrasion of scraper should be checked regularly and replaced in time.
Secondly, the cooling system of soft ice cream mechanism generally USES air coolingThe condenser, if there is insufficient cooling space around the machine due to the limitation of installation space, or the dust accumulation on the condenser is too thick, the heat transfer effect of the condenser will be reduced, and even the refrigeration compressor will be shut down. The soft-ice cream machine unit should be installed strictly in accordance with the installation requirements to maintain sufficient cooling air, the condenser should be in a well-ventilated position, and regularly clean the condenser.
2. The ice cream produced has ice residue.
To make ice cream smooth and smooth and reduce the generation of ice residue, it is clear from several aspects of the use of ice cream machine.
1. The proportion of ice cream powder and water is wrong. If you add too much water, please control it strictly according to the proportion of ice cream powder.
2, pulpstirUneven, requiring adequate stirring time.
3. After cleaning the ice cream machine, the water in the cylinder is not discharged clean.
4. Insufficient time for rest. After stirring evenly, the slurry needs to be left for more than 15 minutes (a little longer, during which the slurry can be stirred multiple times). This process is called aging. You will find that the aged ice cream will become very thick. This will make the ice cream cake more delicate,puffedIt works better.
5. The quality of the ice cream machine or powder used is not good, resulting in low puffing rate and much ice cream residue.
6. The most common phenomenon is that the ice cream just produced in the morning tastes particularly soft and smooth. In a certain period of time, for example, 1-2 hours of ice cream machine does not produce any sales, at which time the ice cream produced has a sand-like taste. 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.
Machine freezer.
Ice cream cone: in the use of ice cream cone, especially the problems that often occur in the initial use of ice cream, the reasons for the ice cream cone are as follows:
Soft ice cream has the best viscosity at about -7~8 degrees and is best formed. This temperature is made up of refrigerating tanksRefrigeration systemAnd whether the refrigeration system of the refrigeration cylinder works bystirThe motor andRefrigerating compressorCurrent control. generalSoft ice cream machineWhen the control current voltage is below 200 volts (1.8a), both the refrigeration compressor and the stirring motor stop working. After excluding the reason of improper operation such as improper mixing ratio of ice cream paste, low hardness setting of the product, and rapid extrusion output speed, check whether there is a unit of soft ice cream machineMechanical failure.
First of all, check whether the spatula of the mixing shaft in the freezer is damaged. If the scraper is seriously worn or damaged, it cannot scrape the product which reaches the temperature standard on the wall of the frozen cylinder, making the ice cream produced by extrusion too soft. The abrasion of scraper should be checked regularly and replaced in time.
Secondly, the cooling system of soft ice cream mechanism generally USES air coolingThe condenser, if there is insufficient cooling space around the machine due to the limitation of installation space, or the dust accumulation on the condenser is too thick, the heat transfer effect of the condenser will be reduced, and even the refrigeration compressor will be shut down. The soft-ice cream machine unit should be installed strictly in accordance with the installation requirements to maintain sufficient cooling air, the condenser should be in a well-ventilated position, and regularly clean the condenser.
2. The ice cream produced has ice residue.
To make ice cream smooth and smooth and reduce the generation of ice residue, it is clear from several aspects of the use of ice cream machine.
1. The proportion of ice cream powder and water is wrong. If you add too much water, please control it strictly according to the proportion of ice cream powder.
2, pulpstirUneven, requiring adequate stirring time.
3. After cleaning the ice cream machine, the water in the cylinder is not discharged clean.
4. Insufficient time for rest. After stirring evenly, the slurry needs to be left for more than 15 minutes (a little longer, during which the slurry can be stirred multiple times). This process is called aging. You will find that the aged ice cream will become very thick. This will make the ice cream cake more delicate,puffedIt works better.
5. The quality of the ice cream machine or powder used is not good, resulting in low puffing rate and much ice cream residue.
6. The most common phenomenon is that the ice cream just produced in the morning tastes particularly soft and smooth. In a certain period of time, for example, 1-2 hours of ice cream machine does not produce any sales, at which time the ice cream produced has a sand-like taste. 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.
Machine freezer.
Ice cream cone: in the use of ice cream cone, especially the problems that often occur in the initial use of ice cream, the reasons for the ice cream cone are as follows:
1. The slurry should not contain too much water. Too much water is easyiceIf the ice will naturally cause the ice cream machine to freeze, please prepare the paste in strict proportion.
2. There is too much difference in the output of both sides of the refrigerating cylinder, and the side with less output of ice cream is prone to the phenomenon of freezing cylinder. How to avoid it: if both flavors are the same, squeeze a few ice cream balls out of the less productive outlet and pour them into the higher-yielding side of the storage tank, keeping both sides in balance. If the taste is different, try to keep the output balance when selling. [1]
2. There is too much difference in the output of both sides of the refrigerating cylinder, and the side with less output of ice cream is prone to the phenomenon of freezing cylinder. How to avoid it: if both flavors are the same, squeeze a few ice cream balls out of the less productive outlet and pour them into the higher-yielding side of the storage tank, keeping both sides in balance. If the taste is different, try to keep the output balance when selling. [1]
3. After cleaning the ice cream machine, the water in the mixing tank is not put clean, which is also very easy to cause frozen cylinder phenomenon.
4. The storage cylinder has no slurry, but the ice cream machine is still inrefrigerationAt this time, it is extremely easy to freeze the cylinder. Please pay attention to feeding at any time.
5. If no ice cream is produced for a long time, and the machine is constantly cooling, the frozen cylinder phenomenon will be easily caused. How to avoid it: no ice cream is produced for more than 30 minutes. Please suspend the ice cream machine or put some ice cream back into the appropriate storage cylinder.
The solution after appearing frozen cylinder
Ice cream cannot be produced when the tank is lightreducerFor motor damage, please pay attention to proper operation, especially check if there is ice cream slurry in the storage cylinder when the machine is produced and sold. If not, avoid ice cream cylinder phenomenon.
Generally, the machine will hear the noise caused by the friction between the internal stirring shaft of the machine and the refrigerating cylinder. When hearing this sound, the power of the ice cream machine will be turned off first to check whether there is ice cream paste in the storage cylinder. If the ice cream cannot be made from the cylinder and there is still ice cream in the storage cylinder, the ice cream machine needs to stop working for about 30 minutes and wait for the ice cream in the cooling cylinder to melt. [2]
4. The storage cylinder has no slurry, but the ice cream machine is still inrefrigerationAt this time, it is extremely easy to freeze the cylinder. Please pay attention to feeding at any time.
5. If no ice cream is produced for a long time, and the machine is constantly cooling, the frozen cylinder phenomenon will be easily caused. How to avoid it: no ice cream is produced for more than 30 minutes. Please suspend the ice cream machine or put some ice cream back into the appropriate storage cylinder.
The solution after appearing frozen cylinder
Ice cream cannot be produced when the tank is lightreducerFor motor damage, please pay attention to proper operation, especially check if there is ice cream slurry in the storage cylinder when the machine is produced and sold. If not, avoid ice cream cylinder phenomenon.
Generally, the machine will hear the noise caused by the friction between the internal stirring shaft of the machine and the refrigerating cylinder. When hearing this sound, the power of the ice cream machine will be turned off first to check whether there is ice cream paste in the storage cylinder. If the ice cream cannot be made from the cylinder and there is still ice cream in the storage cylinder, the ice cream machine needs to stop working for about 30 minutes and wait for the ice cream in the cooling cylinder to melt. [2]
Not cold reason
Compressor failure
If the ice cream cabinet is not refrigerated, it may be that the compressor overheat protector is broken. In this case, it is best to carefully check and repair the leakage point, and then vacuum dry, refill qualified and appropriate refrigerant.
If the ice cream cabinet is not refrigerated, it may be that the compressor overheat protector is broken. In this case, it is best to carefully check and repair the leakage point, and then vacuum dry, refill qualified and appropriate refrigerant.
Pipeline jam
If the air is not cleaned during vacuuming, or if it contains water, ice is blocked. Especially if the display cabinet has been repaired, it is easy for the pipe to be blocked. No sound of air flow can be heard near the evaporator by ear, nor does it work to warm the outlet, indicating a blockage in the system.
If the air is not cleaned during vacuuming, or if it contains water, ice is blocked. Especially if the display cabinet has been repaired, it is easy for the pipe to be blocked. No sound of air flow can be heard near the evaporator by ear, nor does it work to warm the outlet, indicating a blockage in the system.
Pipeline leak
If the cooling pipe perforation leakage, will definitely cause the display cabinet cooling performance gradually decline. It is economical and convenient to check the leakage of refrigerating pipes first. Apply the detergent to the pipe joint and the linear root of the compressor seal. This fault is easy to find and repair.
If the cooling pipe perforation leakage, will definitely cause the display cabinet cooling performance gradually decline. It is economical and convenient to check the leakage of refrigerating pipes first. Apply the detergent to the pipe joint and the linear root of the compressor seal. This fault is easy to find and repair.
Structure principle
(I) structure of ice cream machine: the core components are mainly composed of raw material cylinder and its refrigeration system, refrigerating cylinder and its refrigeration system, stirring scraper frame, conveying device and control system.
(ii) working principle of ice cream machine: its working process is: raw material cylinder - milk slurry air pump - frozen cylinder - scraper in frozen cylinder - pouring outlet.
Raw material cylinder: milk liquid formed by mixing and temporarily storing ice cream ingredients. Runtime by thermistor control cooling system, the temperature of the cylinder, materials will be controlled between 0.5 ~ 6.5 ℃.
The narrow air/milk mixture pump is the key equipment for conveying the milk to the frozen cylinder, and its operation is controlled by pressure switch. General air and liquid milk milk enter into the mixing area simultaneously in their respective paths, and then enter the frozen cylinder through the conveying 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 cylinder: the inner break surface is its working surface, milk and air after mixing and puffing, in the frozen cylinder and the upper is cooled to form milkshake. After 7~ll minutes, when the product reaches the required consistency, it will be scraped down by a spiral scraper and sent to the pouring outlet, and the product can be poured by pulling down the pouring handle. The normal temperature of the product is about 7 ~ 8 ℃.
Some ice cream machine tool has double freezer cylinder, decide to open single cylinder or double cylinder commonly according to need.
The whipping scraper rack in the freezing cylinder: driven by the stirring motor through the reducer box and the transmission shaft, it is used to stir the milk liquid, so that the milk liquid can be fully mixed with air. The spiral blade simultaneously scrapes the small ice crystals formed on the cylinder wall and pushes the formed milkshake to the freezing door.
Contact number:
Landline: 0579 --89355500
Phone: 13989432700
Email:avelyn.cai@hotmail.com
SKYPE:avelyn.cai.hotmail.com
Website: www.dreamdar.cn
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