Operation Manual

Section 1: Brief Introduction

Diagram 1-1: A soft serve ice cream machine.

Thanks for purchasing the Soft serve ice cream machine!

To ensure proper use and prolong the service life of the machine, please observe the following precautions:

1. After unpacking, check all items against the packing list. Contact your supplier or the company immediately if any part is missing.
2. Fill in the warranty card and user feedback form promptly and send them to the company for after-sales service filing, enabling future support.
3. Before use, read the manual carefully, identify the model number, and learn how to operate the machine.
4. Use the required electrical panels and wires according to the voltage and current values indicated on the specification sheet.
5. Follow the ice cream recipe to prevent machine operation errors.
6. Clean the machine regularly to ensure ice cream meets food hygiene standards.

The company continuously upgrades its machines. Therefore, the content of this manual may be modified accordingly. We appreciate your understanding if modifications cannot be delivered in a timely manner.

Buyers of KS / BKN series ice cream machines receive a one-year warranty and lifetime service from the date of purchase.

Key features:

• Equipped with hermetic compressors, unique evaporators, and beaters, featuring an excellent air-cooling refrigeration system. Reliable quality and elegant appearance.
• Utilizes an electronic control system with a digital control panel offering all function buttons at your fingertips.
• Available in floor-standing or tabletop styles, with one or three flavors. Pre-cooling system is optional. Hourly output ranges from 18 to 90 liters. These machines are widely used in ice cream shops, bakeries, snack bars, restaurants, hotels, supermarkets, cafeterias, shopping malls, kiosks, and food trolleys.

CAUTIONS:

• The working site should be well-ventilated, with at least 20cm space reserved around the machine to dissipate heat and manage noise.
• To maintain ice cream hygiene and avoid direct sunlight, indoor use with good air circulation is recommended. Heat sources or high humidity can affect normal operation. Avoid overcurrent or low voltage.

THIS EQUIPMENT MUST BE PROPERLY GROUNDED! FAILURE TO DO SO CAN RESULT IN SEVERE PERSONAL INJURY FROM ELECTRICAL SHOCK!

HARDNESS PRE-SET:

The ice cream machine's hardness is factory-set. Do not set it higher than the pre-set value, as it may damage the machine. The proportion of water should not exceed 2.5 times that of ice cream powder, to prevent over-freezing of the cylinder and potential damage.

Section 2: To the installer

2.1 Folding Box and Checking

1. Consult authorized wholesalers or suppliers of KESHI Ice cream machines for proper installation.
2. Inspect the package and wooden pallets. If serious damage is found, notify the carrier or agent for compensation and complete a compensation form.
3. a) Cut and remove the packing strip fastening the carton and backing board.
4. b) Open the top of the carton and remove the Polystyrene Foam Board.
5. c) Remove the carton.
6. d) Inspect the machine for any damage or contamination.
7. e) Cut off any steel wire binding the pallet and the machine (bottom of machine). Remove the machine from the pallet. Do not tilt the machine more than 45 degrees while moving it.
8. Remove the back board and ensure all components are secure during transportation, such as the motor, motor belt, and compressor. If loose, seek assistance from your supplier. When installing or removing panels, use an Allen wrench in the nut groove, apply slight pressure, and rotate to loosen or tighten nuts.
9. Open the hopper lid to verify all parts listed in the packing list are present.
10. Install the dispenser assembly (see Picture 2-1).

Picture 2-1: Diagram illustrating the dispenser assembly components, labeled with numbers 1 through 9.

Note: DON'T forget to install the sealing ring.

7. Install the beater seal (1) on the beater, as shown in Picture 1, then install the beater into the cylinder.

8. Fix the water drip onto the bolts.

9. Place the two large rubber gaskets in the grooves on the back side of the dispenser door (no lubricant), then tighten the 4 nuts.

10. Check the power voltage on the nameplate. Ensure the machine voltage is consistent with the local supply voltage.

Note: Damage caused by incorrect local supply voltage is beyond guarantee.

To operate the machine safely:

1. The ground wire must be installed! It is located at the back of the machine.
2. Spare parts (1-18) should be cleaned daily to prolong the life of the air pump. Regularly check the sealing rings (2 pieces, item 18) inside the air pump. If signs of wear or grinding are observed, replace the rings to prevent leakage at the rear axle seat and damage to the beater. Such issues are beyond the supplier's responsibility.
3. Pay attention to the installation of rings. Improper installation can lead to ice cream mix leakage. Air pressure in the air pump affects its operation. Adjust air pressure by rotating the sucking pipe (10) and ensuring the seals function correctly. Inspect seals for wear or looseness and replace any faulty ones promptly.

Section 2.2: Correctly positioned

1. The machine may be subject to shocks during transportation. It is best to place it in its intended location for 4 hours before use.
2. Operation Circumstance:
   • A) Environment temperature: 10°C (lowest) to 35°C (highest).
   • B) Ice cream mixture temperature in the hopper: 5°C to 35°C.
   • C) Well-ventilated environment.
   • D) Clean the condenser regularly.
   • E) Operation Environment: Ensure sufficient space at the back of the ice cream machine for easy installation and optimal refrigeration cycle.

Note: This is an air-cooling unit, requiring a minimum of 300mm clearance on both sides for the refrigeration cycle.

3. The machine should be placed horizontally.

2.3 Power Supply Connection

Check the nameplate. Use the correct wire according to the specification listed on the nameplate. Internal wiring is done at the factory. Connect the electric wires to the power supply wires and the ground cord only.

Note: All external wires, plugs, and sockets must comply with your local country's standards.

Section 3: Display Panel and Functions Instruction

Picture 3-1: Overview of the machine's display panel.

Picture 3-2: Detailed view of the machine's running time display panel with labeled functions.

Key functions and indicators:

• 1. Refrigeration
• 2. Pre-cooling works
• 3. Lower mix
• 4. Wash
• 5. Overnight Standby
• 6. Motor works
• 7. Present Current Value
• 8. Temperature in hopper

Warning: Malfunctions are indicated. Follow fault codes and tips to troubleshoot. If a trouble occurs, the error code will be displayed in the lower left of the display panel.

Section 4: Operating Procedures

4.1 The Preparation

1. Press the "Wash" button; the motor will start. Press "Stop" to finish cleaning.
2. Press the "Auto" button; the agitator motor starts. After 10 seconds, the compressor and electric fan will run, initiating refrigeration. Press "P" button to stop refrigeration.
3. To switch to another function, you must first stop the current function. For example, to shift from "Wash" to "refrigeration", stop "Wash" first, then start "refrigeration".

Note: If the machine does not run, inspection is required.

4.2 Machine Adjustment

1. Belt Adjustment

The belt may loosen over time. You can adjust it by moving the motor slightly to the left or increasing the distance between the two pulleys. If the belt remains loose, it should be replaced.

Picture 4-1: Diagram showing belt adjustment. Arrows indicate "turn left tighten" and "turn right loosen".

2. Hardness Adjustment

In SET Mode P1 (hardness setting), press the "+" key to increase hardness by 0.1, or press the "-" key to decrease it by 0.1. A higher hardness value results in colder and harder ice cream.

Note: Hardness value should not be adjusted too frequently.

If refrigeration stops for over 8 hours (or 4 hours in hot environments), the machine should be washed before the next day's ice cream making.

4.3 Sanitizing

1. Daily cleaning is essential to prolong the machine's life and ensure sanitary ice cream production.
2. Prepare 7.6 liters of approved 100PPM sanitizing solution. Pour WARM WATER (temperature not exceeding 45°C) into the hopper.
3. Press the "Wash" button.
4. Dispatch the sanitizing solution for 3-5 minutes.
5. Pour clean water into the hopper and dispatch it 2-3 times to remove any residual odor from the sanitizing solution.

Note: All water must be dispatched before making ice cream, otherwise, it may damage the beater.

4.4 Preparation of Ice Cream Mix

• All tools and containers must be sterilized and cleaned.
• Prepare the mix according to the specified proportion of ingredients.
• Combine ice cream powder and water in the correct proportion, mix thoroughly, and stir until completely dissolved. Filter if impurities are present to prevent blockage of the feeding hole and machine malfunction.
• The ice cream mix must be heated to 85°C for thorough pasteurization.
• The minimum volume of prepared ice cream mix should be above the low warning level.
• The temperature of ready-for-use ice cream mix should match the ambient temperature. The pre-cooling temperature should be around 1°C-6°C.
• Follow the ice cream powder manufacturer's instructions for the powder-to-water ratio. The concentration of ice cream powder must not be too low, as it can damage the machine.

Warning: The proportion of ice cream powder should range from 10%-30%, and sugar from 10% to 15%. Deviating from these ranges may cause machine damage.

4.5 Ice Cream Making

1. Pour the homogenized ice cream mixture into the two hoppers. The mixture level must be above the hole at the lower part of the feeding tubes. Ensure the mixture flows into the cylinder successfully.

Note: Mixture should be added to both hoppers while refrigeration begins. Adding mixture to only one hopper may cause damage to the beater.

2. After adding the ice cream mixture, press the "Wash" button for 3-5 minutes. Then, dispense 2-3 cups of ice cream mixture and pour it back into the hopper. This helps prevent frost at the dispensing door.

Note: Ensure the ice cream mixture is homogenized and the feeding tube functions correctly.

3. Press the "Auto" button. The motor starts, and after 10 seconds, the compressor and electric fan will run, initiating refrigeration.
4. Automatic Continuous Production of Ice Cream: Refrigeration stops automatically when the hardness value reaches 2.0-5.0 (intermittent time: 10-15 minutes). You can dispense ice cream at any time; refrigeration will restart automatically.

• Pour the ice cream mix (at ambient temperature) into the sterilized, cleaned hopper.
• After the ice cream mix enters the cylinder, insert the feeding tube into the inhaling hole.
• Press "Auto" button; the agitator motor starts, and the compressor runs automatically 3 seconds later.
• When the desired hardness is reached, refrigeration stops. It is now ready for dispensing. If ice cream is dispensed, refrigeration will automatically restart every 10-15 minutes.
• When no more ice cream is needed for the day, remove the feeding tube, press "Wash", and dispatch all remaining ice cream.
• Pour a suitable amount of 60°C warm water into the hoppers and cylinders, press "Wash", and dispatch the water after a few seconds. Then, press "P" to standby and turn off the machine.
• Dry the hoppers, cylinders, and the machine with a clean towel.
• The ice cream mix level in the hopper should never drop below the low mix indicator.
• If the hardness is insufficient, readjust the hardness value (refer to Page 2).
• For two-flavor machines, if one flavor is dispensed for an extended period, dispense the other flavor for a while and add it back to the hopper to maintain an average temperature in both cylinders.
• Dispensing too much ice cream at once can result in low hardness. Wait until the required hardness is reached before dispensing.

Section 4.6: Cleaning the Machine

Objectives: 1) Wash all parts that contact ice cream; 2) Fully dilute and remove the disinfectant.

Washing Steps:

• Remove the feeding tubes from the hopper (if equipped).
• Press the "Wash" button to dispatch remaining ice cream from the cylinders, then press "P" to standby.
• Pour 7.6 liters of approved 100PPM sanitizing solution into the hoppers. Use WARM WATER (not exceeding 60°C), press "Wash", and dispatch the water after a few seconds. Then press "Stop" to standby.

Sterilization:

Objective: To eliminate bacteria, mold, and viruses harmful to human health.

• Pour a proper amount of 60°C warm water into the hoppers, press "Wash", and dispatch the water after a few seconds. Then press "Stop" to standby.
• Pour 7.6 liters of approved 100 PPM sanitizing solution into the hoppers. Use WARM WATER (not exceeding 60°C), press "Wash", and dispatch the water after 3 minutes. Then press "Stop" to standby.

Section 4.7: Night Mode Function

In Night Mode, the machine maintains cold temperatures in the hopper and cylinder.

1. Press the "P" button to set the machine to Standby Mode.
2. Press the "ENTER" button to activate Night Mode.
3. When the machine is in Night Mode, the letter "P" will appear on the LCD screen.

Note: In Night Mode, the machine cycles cooling for 2 minutes every 2 hours to maintain cold temperatures in the cylinder.

Warning: Do not pour hot water (above 70°C) into the hoppers, as it may cause damage.

Section 5: Machine Maintenance

Regular maintenance prolongs the machine's life and includes cleaning, lubrication, readjustment, and re-installation. Ensure the power is switched off before performing maintenance.

5.1 Cleaning

Clear external and internal dust, dirt, and attachments. Keep the machine clean, away from corrosion, and ensure good ventilation. Use water, detergent, brushes, rags, and other cleaning agents. Avoid alcohol, gasoline, or other combustible materials, as these can damage the machine and cause injury.

• Remove the left, right, and back boards. Clean the internal machine. Avoid touching electrical components and refrigeration parts (especially valves) during cleaning.
• Clear dust and dirt from the internal machine. Flush the condenser's heat sink with water, but do not spill water on the appliance. After cleaning, dry with compressed air or air dry naturally.
• Disassemble the dispensing door, remove outlet valves, and the dispensing door seal.
• Remove valve rods, seals, and the air pump O-ring.
• Place disassembled parts in a sink, clean with detergent, rinse with water, and dry them thoroughly for lubrication and reassembly.
• Clean the hoppers and cylinders and keep them dry.

5.2 Lubrication

Lubrication is crucial and often overlooked after disassembly and cleaning. Use edible lubricants such as vaseline or orange oil.

Specific lubrication points:

• Valve rods and seals (see Picture 5).
• Rear end of the beater (see Picture 6).
• Air pump O-ring.

Lubricate the reducer after 150 to 400 hours of operation. Subsequently, lubricate it at intervals of less than 400 hours. G-N680W worm gear oil is recommended.

Picture 5-1: Diagram illustrating parts requiring lubrication, including a shaft with seals and a cylinder with a beater.

5.3 Adjustment

• Check the belt tension on the belt pulley. To inspect, press the middle part of the belt with your index and middle fingers down by 15mm. If it deflects more than 15mm, the belt is too loose. Adjust the motor's fixed position to tighten the belt. If the belt is too loose or severely worn, it must be replaced promptly.
• Check internal connectors for looseness and tighten if necessary. If corrosion is present internally, perform derusting and apply rust inhibitor coating, ensuring the belt and other rubber parts are not contaminated.
• Check the machine's insulation. Measure the insulation resistance between the power supply line and the outer frame, and between the power supply line of the agitator motor, condensing fan, compressor, and the machine's outer frame using a 500V megohm shake table. Under normal circumstances, insulation resistance should be greater than 5MΩ. If not, identify the cause and eliminate potential hazards to ensure safety.

5.4 Reassembling

• After cleaning, reattach the left, right, and back boards and fasten all screws.
• Insert the Beater seal onto the rear end of the Beater rod.
• Slide the beater assembly into the cylinder. Ensure the square end fits into the reducer's axis guide hole. Gently turn the beater to confirm it is properly seated. When in place, the beater should not protrude beyond the front of the freezing cylinder.
• Fix the outlet valves and the dispensing door seal. Check for any leakage at the rear end of the cylinder. If leakage occurs, re-install them. Finally, press "Stop" to standby.
• Install the air pump in the hopper.

Warning: Maintenance and repairs must be performed only after the power has been completely switched off. Inspections of electrical performance and insulation resistance must be conducted by qualified personnel.

Section 6: Setting Description and Trouble Shootings

6.1 Setting Description

After turning on the power, press "Set" for at least 5 seconds to access parameter settings. Press "Enter" to save all settings.

Functional modes (GN):

• 0: Mix contact sensing Fast pre-cooling with Overnight Standby
• 1: Mix contact sensing Fast pre-cooling without Overnight Standby
• 2: Mix contact sensing Slow pre-cooling with Overnight Standby
• 3: Mix contact sensing Slow pre-cooling without Overnight Standby
• 4: Float mixture level sensing Fast pre-cooling with Overnight Standby
• 5: Float mixture level sensing Fast pre-cooling without Overnight Standby
• 6: Float mixture level sensing Slow pre-cooling with Overnight Standby
• 7: Float mixture level sensing Slow pre-cooling without Overnight Standby

Press the "standby" button for 2 seconds to unlock the machine. The value stops flashing. Then Press "+" to increase or press "-" to decrease the value.

After all settings are done, they will be saved automatically 10 seconds later and then go to standby.

6.2 Trouble Shootings

When the machine is powered on, incorrect operation of internal electrical and mechanical systems CAN RESULT IN SEVERE PERSONAL INJURY and severe damage to the machine! Incorrect repair can worsen the machine. Please BE CAUTIONED.

Meanings of Error Code:

Section 7: Warranty and related Accessories list

7.1 Warranty

• From the date of sale, if the machine fails due to quality issues under normal use and good storage, the company will provide free maintenance and replacement of spare parts within one year of the warranty period.
• If the machine breaks down during the warranty period, related spare parts are free, but the buyer is responsible for express shipping fees. If a local technician is needed for repair, contact your local agent.
• If the machine breaks down after the warranty period, spare parts are chargeable, and the buyer is responsible for express shipping fees.

7.2 Accessories list

Notes: The listed accessories are free and are prone to wear. Please contact us for replacements.

When needing spare parts, contact us with the Model No., date of delivery, name, and quantity.

Section 8: Appendix

8.1 Accessories list & Exploded-Views

Picture 8-1: Exploded view diagram of the ice cream machine, showing various components and their assembly.

8.2 Accessories list of dispenser assembly (Picture 2-1)

8.3 Components list (Picture 8-1)

Note: For SEMB40N, there is no air pump on this model.

GGM Gastro International GmbH
Weinerpark 16
D-48607 Ochtrup
www.ggmgastro.com
info@ggmgastro.com
+49 2553 7220 0