Shake & Sundae Carpigiani Weekly Maintenance

On a weekly basis, certain machine parts must be disassembled, washed, sanitized and reassembled. The following is the list of operations to be performed weekly in addition to the regular daily cleaning procedure.

Make sure your hands are clean and sanitized before performing the following procedures.

WASHING AND SANITIZING OF THE TOPPING CONTAINERS

CLEANING OF THE TOPPING BINS:

CLEANING OFTHE TOPPING HOPPER

DISASSEMBLING, WASHING AND SANITIZING OF THE HOT TOPPING PUMPS

Clean the hot-topping pumps:

DISASSEMBLY

NOTE: The plunger spring is slightly compressed so be careful when removing the knob.

WASHING

NOTE : DO NOT use tools that can scratch polished surfaces. Do use clean and sanitized brushes instead.

REASSEMBLY

When the threaded end of the stem projects through the head tube, thread the knob onto the piston and onto the stem assembly. Put the assembled plunger assembly apart.

Rotate the cylinder assembly clockwise and press it downwards at the same time the flange tabs fully engage the locking grooves of the valve body.

Push down the discharge tube assembly until it is seated. Rotate the discharge tube assembly clockwise to lock it in place.

CHECK TOPPING PUMP TEMPERATURE AND VOLUME

NOTE: This procedure should be performed in the morning when the pumps are disassembled and cleaned

NOTE: Topping temperature must be between 115 and 125F (46 and 52C) and must remain in this range before the calibration pump starts. The water temperature of the bath must be between 135 and 145F (57 and 63C).

NOTE: The amount of dispensed topping should be one fluid ounce (29.6 ml).