Full Text Searchable PDF User Manual
Operation Manual
Ice Cream Spaghetti - Press
180P
Table of Contents:
Contents
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Declaration of incorporation of partly completed machinery according to Machinery
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GEPPETTO ICE CREAM PRESS Model 180P
1 Preface
1.1 Introduction
We thank you for your confidence and congratulate you on the purchase of your new Ice
Cream Spaghetti-Press 180P.
In order to achieve the maximum hygiene during its use, we have made special efforts to
ensure that all parts that come into contact with the food products, are easy to dissemble and
to clean.
The design of the Ice Cream Press 180P ensures the maximum hygiene with ease. It
therefore achieves 100% the HACCP hygiene guidelines.
Please read this manual with all the information and instructions carefully and keep it for
future references. We are sure that if you follow all the instructions contended in this manual,
you will have much enjoyment and success with your new Ice Cream Spaghetti-Press 180P.
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2 Safety Instructions
2.1 Symbols and Notes
Please observe the meaning of the following symbol and note explanations. These are
classified according to ISO 3864-2.
CAUTION
Indicates a potentially dangerous situation.
Failure to follow the instructions will result in
property damage and minor or moderate personal
injury.
WARNING
Indicates a possible dangerous situation. Failure
to follow the instructions will result in death or
serious bodily injury (disability).
ADVICE
Indicates general instructions, useful user tips
and working recommendations, which have no
influence on the safety and health of the
operator.
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2.2 Basic Security Instructions
These operating instructions serve as a basis for the safe use and operation of the ice
cream press. These operating instructions, in particular the safety instructions, must be
observed by all persons working on or with the ice cream press. In addition, the
applicable rules and regulations for accident prevention at the place of use must be
observed. The operating instructions must always be kept at the place of use of the ice
cream press.
The company GEPPETTO-EIS is not liable for accidents that occur during the
operation, cleaning and maintenance of the machine, if the safety instructions in
this manual are not followed!
2.3 Intended Use
The ice cream press is intended for pressing ice cream. The ice cream must not
contain large pieces of fruit, nut, chocolate or other hard pieces to prevent damage of
the press stamp.
For optimal operation, the ice cream should have a temperature of -14 to -17 ° C /
-57,2 to -62,6 F.
CAUTION
Do not misuse the ice cream press for other
purposes!
Any misuse can lead to device damage!
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3
Device Description
3.1 General Terms
The ice press is a device with which frozen ice cream can be pressed through a form
disposer. The ice cream can be processed with different shapes of form disposers, i.e.
spaghetti ice cream, lasagna ice cream and other forms.
The ice cream press consists of the following elements:
•
Base plate with suction feet
•
Head part with pneumatic pressure unit
•
Drip tray (upper and lower part)
•
Control tube
•
Form disposer (different shapes are available, see 7.1 Accesories)
3.2 Technical Specifications *
•
Dimensions (L x W x H):
255 x 150 x 590 mm / 10 x 5,91 x 23,23 inches
•
Material:
High quality stainless steel
•
Operating mode:
pneumatic
•
Pressure performance
up to 280 kg/cm² at 10 bar pressure
•
Weight:
11 kg /24,25 lbs
*Subject to change
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4
Assembly Instructions
4.1 Spaghetti- Press Instalation
•
Carefully remove the ice-press from its packaging.
•
Do not use utility knives to open the packaging to avoid possible damage to the
machine!
•
Place the machine at the intended location. It can be set up freely or screwed firmly to
the substructure. For this purpose there is an 0,31 inches / 8 mm threaded hole, in the
bottom plate. Make sure that the machine is set up on a horizontal, firm and stable
ground.
4.2 Compressed Air Connection
•
To connect the ice press to an existing compressor, a hose of 6 mm diameter is
required..
•
Connect the other end of the hose assembly to the connector of the Spaghetti ice
cream press. Insert hose as far as it will go. By briefly retracting the hose this is
locked.
•
When installing the cable, please make sure that it is laid without kinks.
•
Switch on the compressor.
•
Set the working pressure at the pressure reducer to 58 - 87 psi / 4 - 6 bar. Please
also refer to the operating instructions of the manufacturer.
4.3 Power Supply
The ice cream press itself requires no electricity. It is exclusively operated with
compressed air.
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5 Instructions for Use
CAUTION
The ice cream press may only be operated by
persons instructed in its handling.
ADVICE
Before putting your new ice press into operation,
all parts in contact with food products must be
thoroughly cleaned in order to eliminate any
manufacturing residues!
5.1 Normal Operation
•
Fill the cooled form disposer with the appropriate amount of ice cream.
•
Insert the form disposer from below into the guide tube.
•
Lock the former by turning it counterclockwise.
•
Turn further until it stops. In this case, the roller valve is actuated whereby the press
stamp moves into the former and presses the ice located therein through the mold.
•
Wait until the press stamp reaches the bottom of the form disposer and the entire ice
cream has been pressed out.
•
By turning the form disposer clockwise until it stops, the press stamp automatically
returns to its original position and the form disposer is unlocked.
•
Remove the form disposer downwards.
It is recommended to keep the form disposer refrigerated when not in use.
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5.2 Setting the speed
Under the top cover of the ice press a valve with choke is installed, this serves to
regulate the speed of the pressure piston.
The power of the ice press always
remains the same!
By screwing in the adjusting screw on the choke valve, the working speed is reduced
by unscrewing the adjusting screw the speed is increased.
6 Maintenance Guidelines
6.1 Cleaning
CAUTION
Before any maintenance and
cleaning work, the machine
must be set without pressure
to avoid any injury!
•
Put the compressor out of operation.
•
Depressurize the ice cream press to avoid injury. To do this, move the ball valve in the
compressed air connection line of the ice cream press or disconnect the compressed
air connection line at the connector from the compressed air supply.
•
Check if the ice cream press is depressurized.
•
Loose the release screw on the front and unscrew approx. 0,20 inches /5 mm.
•
Turn the guide tube clockwise as far as it will go and then pull it downwards.
•
Unscrew the polyamide press stamp from the piston rod.
ATTENTION: The press stamp is screwed with left hand thread!
•
The form disposer can be cleaned occasionally when changing types of ice cream.
•
Clean the removed parts (all parts are dishwasher safe).
•
Reassemble in reverse order.
6.2 Routine Maintenance
•
Lightly grease the seal of the press stamp for smooth running and long life after
cleaning.
•
Regularly check the oil level of the compressor on the sight glass.
•
Regularly check the oil level of the compressor at least once a month to prevent
corrosion in the compressor and to prevent contamination of the compressed air lines
and the pressure cylinder (see also operating instructions of the compressor
manufacturer)!
•
The condensed water must be disposed properly.
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6.3 Troubleshooting and Debugging
Trouble
Possible Cause
Solution
Ice cream press does not
squeeze the ice cream
No compressed air,
compressor off
Turn on the
compressor
Ice cream press does not
squeeze the ice cream
No compressed air,
compressor not connected
Connect the
compressor, check
the lines for possible
leaks
Ice cream press does not
squeeze the ice cream
No compressed air although
the compressor is
connected
Check lines for
possible leaks
Ice cream press squeezes
too slow
Compressed air flows too
slow
Increase the speed at
the throttle valve
Ice cream press squeezes
too fast
Compressed air flows too
fast
Reduce the speed at
the throttle valve
Ice cream press squeezes
too weak
Air pressure too low
Increase the working
pressure at the
compressor
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6.4 Wear and Spare Parts
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7 Fittings
7.1 Accesories (optional)
•
Form disposer Spaghetti
(Art. 91101)
•
Form disposer Lasagna
(Art.91103)
•
Form disposer Asparagus
(Art.91104)
•
Form disposer Fetuccine
(Art.91105)
•
Form disposer Soft Serve ice cream (Art.91106)
•
Form disposer French Fries
(Art.91107)
Have fun with your new Ice Cream Spaghetti-Press 180P!
Your GEPPETTO-Eis-Team
GEPPETTO EIS
Visbeker Str.51
27793 Wildeshausen
EG-Identnr.: DE235961538
Tel.: +49 (0) 4431 92226
Fax: +49 (0) 4431 738398
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8 Declaration of incorporation of partly completed machinery
according to Machinery Directive
2006/42/EG Annex II 1B
The Manufacturer
Geppetto-Eis, Visbeker Straße 51, 27793 Wildeshausen, Germany
Tel. +49 (0) 4431 9455606, info@geppetto-eis.de
hereby declares that the product
Spaghetti-Ice Cream Press, Model 180P
Serial-Nr. …………………………........
represents an incomplete machine in the sense of the Machinery Directive
2006/42/EG
and basic
health and safety requirements according to
Annex I
of this directive.
The incomplete machine complies further
-
The relevant EC directives and regulations:
o
Machinery Directive 2006/42/EG (in pieces)
o
Regulation EG 1935/2004 about objects and materials in contact with comestibles
-
The harmonized standards applied:
o
DIN EN ISO 12100 - Security of machines
o
DIN EN ISO 14159 - Hygiene requirements for the design of machines
The product is intended exclusively for installation in a machine or partly completed machine and therefore does
not yet meet all the requirements of the Machinery Directive.
Product start-up is prohibited until it has been determined that the machine incorporating the above product meets
all the essential requirements of the Machinery Directive.
The specific technical documentation in accordance with Annex VII, Part B has been prepared. The authorized
representative for the compilation of the technical documentation undertakes to forward the documents to the
national authorities upon a reasoned request. The transmission takes place by post in paper form or on electronic
data carrier.
Authorized representative for the compilation of the relevant technical documentation is:
Jörn Johannsen, Techn. Employee, Geppetto-Eis
Visbeker Str. 51
27793 Wildeshausen
Germany
Wildeshausen, 30.06.2017
_____________________________________________
Karina-Claudia Ienco
Geschäftsführung
Geppetto-Eis
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Other products from the house Geppetto-Eis:
Turbomixer Piccolo
The Turbo Mixer Piccolo is the ideal helper for any ice
cream lab or kitchen. It impresses with its compact
design, easy operation and reliability in normal
working conditions. Adjustable speed, powerful engine
and various beaters bring you the desired result. The
device is also available with digital control for time and
speed - the ideal solution to achieve the best degree
of homogeneity of the ice cream mass.
We will be glad to help you to find the right device for
your needs. In addition, we offer the full spare parts
for our devices as well as repair service.
Ice Cream Scoop Rinser & Dryer
Our house award-winning developed Scoop Rinser and
Dryer offers you the maximum of hygiene and protection
against bacteria with a child´s play handling!
In addition, gives you the advantage that with the scoop
dryer no more drops of water will end up in the ice
cream! Different designs and sizes are available.
Ice Cream Basins
For the proper storage we recommend our
stainless steel ice cream basins!
Small, medium or large; stainless steel ice
cream basins in the usual sizes and shapes are
always in stock. If you need special formats,
feel free to contact us!
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Geppetto Eis
Visbeker Str.51
27793 Wildeshausen
Tel.: +49 (0) 4431 92226
Fax: +49 (0) 4431 738398
E-Mail: info@geppetto-eis.de
http://shop.geppetto-eis.de
Homepage:www.geppetto-eis.de