Technogel FREEZER 200/1 Instructions For The Installation, Use And Maintenance page 16

Start-up of the machine
Connect the Freezer pump unit to a storage mixing tank with a pipe
A made of rubber or flexible plastic. The pipe must not be more
than 4 meters in length.
A rigid stainless steel tube should not be used.
Before starting the machine, open faucet B so that the thread of the
handwheel protrudes by approx. 4.5 cm.
Connect the panel to the power supply by pressing button C
"RESET" (light on).
Start the pump unit on pushbutton .
Turn handwheel (T) (pump speed adjustment) clockwise to position
1.5 (black hand)
Set the air regulation valve (S) at the minimum value: Screw the
handle (4) clockwise till it gets fixed.
The first load of mixture must be without air.
When the liquid mixture begins to emerge from the outlet pipe,
tighten handwheel B so that the thread is approximately 1 cm from
the faucet.
Wait for the pressure inside the machine to reach 5 Bar (this can be
read on pressure gauge G) and then stop the pump unit using
pushbutton .
Start the mixing turbine and the fridge compressor in that order.
Wait a few minutes and then start the pump again by pressing and inject air in the ice-cream by
unscrewing the handle (4) and manage to drag the ball (5) at the middle of the scale (6).
While the machine is in operation, make sure that the pressure of the ice-cream inside the freezer, as
indicated on gauge G, remains between 10 and 13 Bar by tightening or loosening handwheel B of the outlet
faucet.
If production is low, the ice-cream will be too hard and the viscosity therefore increases until it stops the
fridge compressor for a few seconds. To solve the problem, increase the pump speed using handwheel T
taking the value which appears on display E to a higher value (e.g. 200 Lt/h).
If on the other hand production is too high and the ice-cream is soft, therefore viscosità is too low, reduce the
speed of the pump taking the value to 100 Lt/h.
In the next few pages instructions are given to calculate the increase in volume and know what increase in
volume the ice-cream should have.
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