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K3 machine

02/07/2008 rev01. K3 machine. Commissioning Procedure (Europe and USA market). redatto: RF verificato: RV approvato: SB. Preparation:

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K3 machine

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  1. 02/07/2008 rev01 K3 machine Commissioning Procedure (Europe and USA market) redatto: RF verificato: RV approvato: SB

  2. Preparation: 1.1 Even if you are notified of the expected date of installation, always call the restaurant manager to verify that the location is ready. 1.2 Before going to the restaurant, make sure that the following is available: • Machine operators • Electrical power (cord and plug) • Mix, syrups, toppings, cones and cups • Detergents and sanitizer

  3. Inspection and unpacking: 2.1 Inspect the goods for possible freight damage, and inform the restaurant manager of any damage to properly file a claim. 2.2 remove the cartoon box and inspect again the machine for possible freight damage Release the machine from wood pallet by unscrewing the two bolts as shown in the picture. You’ll need a 19mm socket (3/4 inch)

  4. 2.3 push the machine down from the pallet using the wood ramps included with the pallet 2.4 Verify that the manuals, warranty card, part trays and the start up kit are in place with the machine

  5. 1 M5X10 TE INOX 2 • Installation: 3.1 After unpacking the machine and getting it down from the pallet, assemble the air conveyor (1) in the bottom part of the machine (please, follow the instruction card included with the machine); assemble also the spacer (2) in the back.

  6. USA EUROPE 3.2 Connect the unit to the power line, complying with the local requirements, as well supply the correct cord and/or the plug. The electrical voltage must be consistent with the machine data plate

  7. 3.2.1 for USA Market ONLY • Check power balancement (L1-L2; L1-L3; L2-L3) • Check for “wild leg” L1-GROUND; L2 GROUND; L3-GROUND In case L3-GROUND will be the highest reading, we need to swap the connection as following: L1 in to L2 L2 in to L3 L3 in to L1 Check again, now L3 must be one of the lowest power reading

  8. 3.3 After turning power on, if the display show alarm “Invert Phases”, swap L1 and L2 around. 3.4 Check and adjust “Time & Date” on front display to match current. 3.5 Ask restaurant manager what time the store closes and adjust “Start Pasto” on both Shake & Sundae. Repeat the same for the time of “Start Production” at the restaurant opening and adjust according: No – start the Production manually after Pasto End Auto – the Production starts automatically after Pasto End Time – set the time to start the Production after Pasto End

  9. Shake side: cleaning, sanitizing and reassembling the parts in contact with the product 4.1 Start in-house training for all staff present. 4.2 Show staff how to disassemble Shake side and lay out all parts that are in contact with the product on tray provided.

  10. 1 2 4.3 Make sure on removal of Dispensing Head Door, alarm “Spigot Opened” is displayed on front control panel. Check also the Spinner Plate alarm (IMSB) and the Spigot Cover alarm (IMSA). IMSA IMSB To remove the shake door, lift up the block (1) then rotate the bracket (2)

  11. 4.4 Describe how machine works; especially for the mix pump; explain how foreign particles dropping into hopper can cause mix pump starving.

  12. 4.5 Wash, brush clean and sanitize all Shake parts. 4.6 Show staff correct procedure to lubricate and reassemble all Shake parts. 4.7 On completion of reassembly of Shake side, explain to staff with regard to the one hour time limit to reassemble front Dispensing Door to avoid heat cycle start. 4.8 Fully sanitize the Shake side and remove completely sanitizing solution after recommended time.

  13. 4.9 Show staff the correct procedure to clean and sanitize all the syrup lines (see also the daily opening&closing procedure). 4.10 After removing all sanitizer, prime and fill the hopper with mix and explain to staff that pressure pipe is refitted after all bubbles have stopped coming from the cylinder.

  14. 4.11 After bubbles from cylinder have stopped, fit pressure pipe into the hopper; DO NOT CONNECT IT TO THE PUMP. Turn ON “Agitation” button and make sure the pump is working; after that, push STOP button. Connect the pressure pipe to the pump and turn on machine by pressing PROD button Note for the shake side: only at the installation, the technician has to check the right value of the HOT when the mix is still liquid. When you push Agitation function, the Hot value is shown on the display; it should be around 50/52 when the mix in the cylinder is liquid. If it is not about 50/52, the technician has to enter in the technical program and adjust Trimmer Hot (Step 12). In order to enter in the Technical Program, it is necessary to press Stop and Storage at the same time, and hold them down for 10 seconds. The monitor will display: ******PROG******. Note: if you increase this step, also the HOT reading value increases on the display. To check the HOT value, esc from the programming table and push Agitation, adjust again the Trimmer HOT if necessary. Then push “Prod” button to start the “start up procedure”.

  15. 4.12 After “Shake freezing process” is complete, press “Stop” button, remove all sanitizer from all the syrup lines and prime with the syrups all 4 syrup lines. After syrup priming, show how to calibrate the syrup lines using the calibration cup. REMEMBER TO Press PROD to start the freezing process Calibrate syrups as follows: • press “STOP” button, LED will light. • place calibration cup under the spout. • press “coloured cup” button to start the syrup pump and dispense syrup for 5 seconds (milk shake) or 7 seconds (TTS). The pump will automatically stop. During the syrup dispensing, the display indicates the “syrup number” and the speed of the pump. • check syrup quantity; it should be 1 fluid ounce (30 ml), 1/8 ounce. • As soon as the piston closes and the syrup pump stops, the display keeps indicating the pump speed an the buttons (+ and -) flash for 3 seconds; during • this period, push + or - in order to increase or decrease the speed of the pump. This adjustment becomes effective from the next time you push the syrup buttons. • Repeat the calibration for each flavor

  16. 2 1 4.13 Check the correct values of the operational parameters: Hopper mix temperature Product temperature (*) Product overrun Syrups calibration Shake cup’s level (**) (**) move up and down the sensor (1) operating by the screw (2) in the back of the Sensor to adjust the shake cup’s level)

  17. (*) if the product temperature is out of the standard, put the machine in Stop mode and enter in the Technical Programming Table by pressing Stop and Storage at the same time, and holding them down for 10 seconds. The monitor will display: ***PROG***. The first step shown will be: HOT • If the product temperature is lower than standard, decrease the HOT by pressing the minus • If the product temperature is higher than standard, increase the HOT by pressing the plus Then push “Prod” button to esc from the Technical Programming Table

  18. Sundae side: cleaning, sanitizing and reassembling the parts in contact with the product 5.1 On completion of Shake side, let staff disassemble, brush clean, sanitize, lubricate and reassemble the Sundae side; strip & clean topping pumps also. Make sure on removal of Dispensing Head Door, alarm “Spigot Opened” is displayed on front control panel.

  19. 5.2 Explain to staff what all ‘Alarms’ are, as covered in the manual. Show staff how to check for blockage on mix pump and how to clear blockage. 5.3 Fully sanitize the Sundae side and remove completely sanitizing solution after recommended time. Prime with mix and push Production. 5.4 Check the correct values of the operational parameters: • Hopper mix temperature • Product temperature • Product overrun • Hot toppings water temperature

  20. Documentation: 6.1 Please make sure all Installation and Commissioning sheets are completed and signed by restaurant manager. Please include names of all staff trained. 6.2 Assure that Installation and Commissioning sheets are forwarded to CARPIGIANI, in order to validate the warranty. 6.3 If required, offer a further training course in the occasion of next Wash Day. 6.4 Whenever visiting a restaurant with Carpigiani equipments installed, please take notes if any concerns or questions related to the machine and its operation. Kindly forward this info to CARPIGIANI for possible corrective actions and R&D activities.

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