Vollrath O231 Water Cooled - Manual (Page 12)

6
A. INTELLITEC2 TOUCHPAD
Main Power On/Off
The Main Power button is used to supply power to the
IntelliTec2 control, the freezing cylinder circuits and the
storage refrigeration system. When the machine is first
plugged in, the control defaults to the On status with power
to the hopper only. If the Main Power On/Off button is
pressed when the machine is on, the machine will turn off
and a status message will be displayed on the screen.
Help
Pressing the Help button will display help information
dependant on the cursor's location. Pressing the Help
button again will exit the help screen.
Selection Button (SEL)
The SEL button is used to select menu options. For details
of the menu options, refer to Section 4.
Set Button (SET)
The SET button is used to save changes when modifying
control settings. Refer to Section 4 for details.
On/Off Button
Power to the freezing cylinders can then be controlled with
the On/Off Left and On/Off Right switches.
Push to Freeze Button
Pressing the PUSH TO FREEZE button initiates "Serve
Mode".
Clean Button
The CLEAN button initiates "Clean Mode".
Arrow Buttons (
⇐, ⇑, ⇒, ⇓ ⇐, ⇑, ⇒, ⇓ ⇐, ⇑, ⇒, ⇓ ⇐, ⇑, ⇒, ⇓ ⇐, ⇑, ⇒, ⇓)
The arrow buttons are used to navigate through the control
readings and settings. Section 2 contains details on all the
readings and settings.
B. SPIGOT SWITCH
The spigot switch is mounted to the spigot cam assembly
behind the header panel. When the spigot is opened to
dispense product, the spigot switch opens and the "Serve
Mode" begins.
C. DISPENSE RATE ADJUSTOR
The dispense rate adjustor is located under the header
panel, to the immediate right of the spigot handles. Turn-
ing the knob counterclockwise will decrease the dispense
rate.
3.3 IMPORTANT INFORMATION REGARDING
CLEANING AND SANITIZING
Soft serve machines require special consideration when it
comes to food safety and proper cleaning and sanitizing.
The following information specifically covers issues for
cleaning and sanitizing frozen dessert machines. This
information is meant to supplement a comprehensive food
safety program.
SOIL MATERIALS ASSOCIATED WITH FROZEN
DESSERT MACHINES
MILKFAT/BUTTERFAT – As components of ice-cream/
frozen custard mix, these soils will accumulate on the
interior surfaces of the machine and its parts. Fats are
difficult to remove and help attribute to milkstone buildup.
MILKSTONE – Is a white/gray film that forms on equip-
ment and utensils that are exposed to dairy products.
These films will accumulate slowly on surfaces because of
ineffective cleaning, use of hard water, or both. Milkstone is
usually a porous deposit, which will harbor microbial
contaminants and eventually defy sanitizing efforts.
Once milkstone has formed, it is very difficult to remove.
Without using the correct product and procedure, it is
nearly impossible to remove a thick layer of milkstone.
(NOTE: general-purpose cleaners DO NOT remove
milkstone.) This can lead to high bacteria counts and a
food safety dilemma.
IT IS BEST TO CONTROL MILKSTONE ON A DAILY
BASIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD
SAFETY PROBLEM.
In addition to food safety, milkstone can cause premature
wear to machine parts, which can add to costs for replace-
ment parts or possibly more expensive repairs if worn
machine parts are not replaced once they have become
excessively worn.
IMPORTANT DIFFERENCES BETWEEN CLEANING AND
SANITIZING
CLEANING vs. SANITIZING
It is important to distinguish between cleaning and sanitiz-
ing. Although these terms may sound synonymous, they
are not. BOTH are required for adequate food safety and
proper machine maintenance.
Figure 3-2 IntelliTec2 Control