Stoelting VB 35 Manual Del Usuario página 33

Note: You can check and if necessary modify the cooling temperature value, depending on the type of
mix and quantities of ingredients that prevent freezing. Follow the instructions in section 5.3.1 of this
manual.
THE COOLING TEMPERATURE MUST BE PROGRAMMED ACCORDING TO THE QUANTITY OF AN-
TI-FREEZE INGREDIENTS (FOR EXAMPLE: SUGAR OR ALCOHOL) IN THE MIXTURE TO BE PRO-
CESSED.
AS A GUIDE, FOR "LEAN" MIXTURES (WITH ONLY A FEW ANTI-FREEZE INGREDIENTS) A COOLING
TEMPERATURE OF -5 ÷ -6 °C (23... 21°F), SHOULD BE SET.
FOR MIXTURES WITH A MEDIUM QUANTITY OF ANTI-FREEZE INGREDIENTS A COOLING TEMPER-
ATURE OF -7 ÷ -8 °C (20... 18 °F), SHOULD BE SET.
FOR "RICH" MIXTURES WITH A LARGE QUANTITY OF ANTI-FREEZE INGREDIENTS A COOLING
TEMPERATURE OF -9 to -10 °C (17...14°F), SHOULD BE SET.
- Before starting the production check that the extraction door is
closed and pour the pasteurised mixture or the pre-packaged
food products in the cylinder.
Note: The suitable quantity of product which can be processed is indicated in sec. 2.4, "Machine technical
data" of this manual.
- Close the cover and start the temperature-based operating cycle
by pressing button (E). The mixer in the cylinder and the machine
cooling system are automatically switched on simultaneously.
The light in the "TEMPERATURE-BASED CYCLE" button (E)
- The cooling temperature can be adjusted within a range between
( 5°F... 50 °F)
-12 °C and +6°C
(16 °F)
(temperature suitable for making gelato and sorbet).
. The factory set value is -8,9°C
Chapter 5
A
F
E
33