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Shake & Sundae Carpigiani Weekly Maintenance

The Shake & Sundae Carpigiani Weekly Maintenance Form helps you in performing inspections, minor repairs, cleaning, and upkeep, rather than waiting until something breaks down to take action. This will help you avoid unanticipated downtime due to equipment failure.
MaintainX
04/26/2021

Shake & Sundae Carpigiani Weekly Maintenance

The Shake & Sundae Carpigiani Weekly Maintenance Form helps you in performing inspections, minor repairs, cleaning, and upkeep, rather than waiting until something breaks down to take action. This will help you avoid unanticipated downtime due to equipment failure.

    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).

Source: Carpigiani (www.manualslib.com)

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