B
INFORMATION ON THE MACHINE
The 230V and 400V Mussana Whipping Cream Machines do not have their own cooling
system. It is especially intended for the production of larger quantities (20 - 50 litres
of liquid cream) in one batch, as is found in pastry shops or similar businesses. For
reasons of hygiene, and of engine overheating, the machine should only be operated
in cold rooms or cold stores. Smaller quantities (5 - 10 litres of liquid cream) can also
be whipped in one batch in non-air conditioned rooms. The cooled cream will cool the
whipping system so that no impurities (bacteria or germs) can develop. If, however
there are breaks which last longer than 30 minutes, the machine must be subject to
an intermediate clean with Mussana Microclean between working intervals, as the
remaining cream in the machine will become warm and then contaminated with germs
or bacteria.
Our product complies with the relevant CE standards. The machine is built according to
DIN 10507 for cream whipping machines. Each device has an unique serial number to
identify the machine.
C
SETTING UP THE MACHINE AND ELECTRICAL CONNECTION
The Mini 230V or 400V Mussana Whipping Cream Machine should be placed free-
standing on a fi rm fl at surface. The lateral distance to other objects or walls should be
at least 5 cm, so that the dissipation of the heat engine works properly.
Quantities of more than 20 litres of liquid cream in one batch should be produced in a
cold store because the cold air of the room is also needed to cool the engine.
The container from where the cream is siphoned must be on the same table as the unit.
The level of cream inside the container must not exceed the height of the air regulator.
The Mini 230V unit can be connected to any properly installed and earthed socket.
The Mini 400V unit can be connected to any properly installed CEKON socket. Please
note the rotary direction of the engine. The machine is installed with a rotary direction to
the right.
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