I. Daily Shutdown Cleaning and Sanitization

This is the most important daily task to prevent bacterial growth and contamination from old residue.

Core Steps:

1. Shutdown and Disassembly:

1.1Press the “Cleaning” button to dispense any remaining ice cream.

1.2.Add clean water to the machine. Keep it in the cleaning cycle, dispensing water until the discharged water runs clear and is no longer cloudy.

1.3.Turn off the power. Disassemble all removable parts, including the dispensing valve, mixing shaft, scraper blades, beater bar, etc.

2. Pre-Rinse:

2.1 Rinse the disassembled parts and the interior of the mixing cylinder with warm water (approx. 40°C) to remove the majority of residue.

2.2 Never use hot water, as it can cause proteins to coagulate, making them harder to clean.

3. Manual Washing:

3.1 Manually wash all parts using a dedicated, food-grade cleaning agent and a soft cloth or sponge.

3.2 Focus Cleaning On: The gaps and holes in the mixing shaft, scraper blades, and dispensing valve, as these areas are most prone to trapping dirt.

3.3 Do not use steel wool or other abrasive items to scrub, as this can damage the stainless steel surfaces and the precision of the components.

4. Sanitizing:

4.1 Soak all cleaned parts in a designated food-grade sanitizing solution (diluted according to the product instructions).

4.2 Wipe the inside of the mixing cylinder and the dispensing outlet with the sanitizing solution.

5. Rinsing and Air-Drying:

5.1 Thoroughly rinse all parts and the mixing cylinder with clean, fresh water to ensure complete removal of any cleaning agent or sanitizer residue.

5.2 Place all parts on a clean, ventilated rack to air-dry naturally. Avoid drying with unclean towels.

6. Reassembly and Standby:

6.1 Before starting operations the next day, reassemble all completely dry parts.

6.2 Ensure correct assembly and that all seals are tight.

II. Daily Pre-Operation Checks

Perform these quick checks before starting to make ice cream each day.

1. Exterior Check: Wipe the machine’s exterior with a clean, damp cloth to maintain cleanliness.

2 . Surroundings Check: Ensure there is adequate space for heat dissipation around the machine (recommended >30 cm for the back and both sides), away from heat sources, and in a well-ventilated area.

3 . Power and Refrigeration: Connect the power supply, confirm the compressor starts, and the machine enters the pre-cooling state.

4. Mix Check: Ensure the pre-prepared mix (e.g., dairy base) is fresh and within its expiration date.

III. Daily Operation Notes

Correct operating practices are a form of maintenance in themselves.

1 . Proper Dispensing: Use a dedicated ice cream scoop for serving. Absolutely prohibit using cups or other containers to scoop ice cream directly from the machine, as this can damage the dispensing valve.

2. Avoid “Dry Running”: Ensure there is alwaysa sufficient mix in the cylinder. Add more mix or shut down the machine before the current batch is fully depleted to prevent the machine from running empty.

3. Maintain Cleanliness: Promptly wipe up any ice cream drips below the dispensing outlet with a damp cloth to keep the work area clean.

4 . Monitor Consistency: Pay attention to the ice cream’s texture. If it is too soft, too hard, or not dispensing smoothly, it may indicate a refrigeration issue or incorrect mix ratio, requiring timely troubleshooting.