Nemox Gelato chef 5L automatic Instrucciones Para El Uso página 8

for a few minutes to restore its consistency .
ATTENTION! Store the ice cream into the
machine for maximum 8 hours.
In order to make sure you always prepare a high
quality ice cream, we recommend you do not
exceed the recommended storage time.
•In freezer.
You can store the ice cream in the freezer (for a
limited period). Prolonged storage compromise
ice cream flavour and quality. After a few days,
the structure modifies and flavour will be lost.
The freshly whipped ice cream has a better
flavour.
Should you intend to store the ice cream in the
freezer, follow the rules below:
•Minimum storage temperature must be -18°C.
•Store the ice cream into a Freezer
compartment properly cleaned and closed.
•Specify on the container the preparation date
and the type of ice cream.
WARNING!
•The ice cream is sensible to the bacteria.
Consequently it is very important that the ice
cream maker and the utensils used are well
cleaned and dried.
•TAKE CARE NEVER TO REFREEZE THE ICE
CREAM ONCE IT HAS MELT.
•Remove the ice cream from the freezer half an
hour before to serve it. Eventually you could
leave it for 10/15 minutes at the room
temperature to let it reach the adequate serving
temperature.
APPLIANCE CLEANING AND MAINTENANCE
•Before starting to clean make sure that the
machine is switched off and unplugged.
•Wash out the bowl with a sponge. Do not use
sharp utensils inside the bowl!
•Wash the paddle (5), the inserts (9) and (10), the
transparent lid (3) and the locking nut (4) in a
soapy warm water.
•To better clean the paddle, remove the plastic
inserts.
•If the inserts are worn out, they must be replaced
to prevent the mixing action from becoming less
effective. These parts are available from all
authorised service centres.
•The transparent lid (3) is removable. In order to
take off and clean, simply remove the lid hinge.
•Clean the body of the appliance and non-
removable parts with a specific product.
IMPORTANT: never wash the appliance with jets
of water! - it contains electrical parts.
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•When the removable aluminum bowl is used, it
is essential to eliminate every trace of salt/water
solution from the parts that come in contact whit
it, in order to prevent corrosion.
•Before storing the appliance, clean it with an
absorbent cloth.
SANITIZATION
Sanitizing operations, if properly carried out,
allow for the removal of a significant proportion of
micro-organisms whose cells and spores find,
thanks to processing residues,favourable
conditions for survival and proliferation. Must be
carried out at the end of daily production cycle or
more often, if necessary. Sanitizing Involves two
phases:
•CLEANSING Remove dirt (coarse residues) and
rinse with lukewarm water immediately after
work; cleaning action is provided by manual
friction and water pressure. The use of a
chemical detergent reduces, but does not
cancel, the manual cleaning requested above.
CAUTION: cleansing only, even if accurate,
does not ensure complete removal of micro-
biotic contaminants. Proceed as follows:
•Remove the coarse dirt mechanically.
•Rinse with hot water first, at 45°C, to dissolve
grease and facilitate its removal, but below
60°C to avoid "cooking" proteins, sugar or fat
and make them stick even firmly to the
surfaces subjected to cleaning. The tools and
removable parts of the equipment can be
cleaned simply, in about 15 minutes.
•Apply detergent: due to the fact that most of
food residues (proteins and fat) cannot be
dissolved in water, their complete removal
requires the use of a detergent that detaches
dirt form the surface and enables its further
removal by rinsing
•Final rinsing with water at tap temperature for
at least 5 minutes if immersed.
• D I S I N F E C T I O N . D i s i n f e c t i o n o r
decontamination involves the verified
destruction of non spore forming pathogenic
bacteria and significant reduction of non
pathogenic and non spore forming bacteria.
Cleansing and disinfecting operations must be
performed separately.
After cleansing, proceed with disinfection.
Proceed as follows:
•Use a specific disinfecting agent suitable for
food industry sector. Check that on the
package are properly marked the following