Use and Care Manual

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hardness value.
4 Press the "Auto" button, the machine enters the cooling
state. press the “Fresh” button to cool the slurry in the feed chute.
5)When the hardness of the current ice cream reaches the
set hardness, the machine will automatically stop and rest; when the
machine stops taking a rest, the automatic start time adjustment range is
within 3-9 minutes. At this time, press Set”→“User setting”→”Automatic
restart time to set the machine to enter the next refrigeration. The time
required for the cycle is increased by one minute per press time, and after
9 minutes, it is returned to the 3 minute state.
Note: When the weather is hot, it is best to set a short time; when the
weather is cold, it is best to set a longer time.
6Take an egg cone or cup and place it at the exit of the outlet valve. Press
the discharge handle to squeeze out the ice cream and push the handle
back off.
7If there is residual slurry or ice cream left in the machine for a long time,
press the "fresh" button to keep the slurry at a low temperature. In order to
ensure food hygiene and safety, and to reduce energy consumption, it is
recommended to clean the machine every day, leaving no residual ice
cream in the machine.
8After the cooling is completed, the hardness of the ice cream is too hard
to make the display alarm, or the freezing cylinder does not stir, no
discharge phenomenon, first cut off the power switch, press the switch
again after 30 seconds, press the “Thaw” button to freeze Thaw in the tank.
After the thawing is completed, press the “Cleaning” button, whether the
material is discharged, and the material can be discharged normally. Press
the “Start” button again. (Only for models with this feature)
Ice Cream Machine Cleaning and Maintenance Methods
I.Cleaning of the freezing cylinder and tank
II.In order to ensure the health of ice cream consumers and improve the
service life of machine parts, the freezing cylinder must be cleaned and
disinfected once, as long as the ice cream machine is stopped after using.