We are in our gelateria. Let’s look around: there are many tools we use to “bring to life” creams, granitas, and sorbets. Some are almost new, while others have accompanied us for years and are starting to show signs of wear. Even though they are very solid and durable, these are still machines, and when they get a bit old, they might not comply with current regulations or might develop faults that aren’t worth repairing.
Therefore, if you intend to invest in your future and own an old machine that might soon start having issues, now is the best time to make the crucial decision to replace it. To evaluate the condition of what we have and decide accordingly, we can perform a check-up on all the machinery present in the laboratory, perhaps with the help of a specialized technician. The main ones are: pasteurizer; maturation tank; batch freezer (mantecator); combined machine. Each equipment has its critical points, so it should be carefully examined to decide whether to replace it or simply opt for less costly maintenance.
The Pasteurizer:
Let’s start with the first one. As good gelato professionals, make sure the lid is completely intact because its job is to isolate the mixture inside the tank from the outside. If the pasteurizer is an electromechanical model, the waterproof switches should also be checked. The tank itself usually has no particular problems but requires thorough cleaning. The agitator can become slightly bent, and the agitation blades can be damaged due to wear or incorrect insertion of some solid ingredients. Check that the dispensing tap and the water connections are intact. The heating elements and the refrigeration system usually require replacement in case of failure, which can be quite costly.
Maturation Tanks:
Make sure there is adequate cleaning beneath and around the air condenser. A gelato maker must take care of even the smallest details!
The Batch Freezer (Mantecator) and Combined Machine:
The perfect seal of the flange and the small door closing the extraction opening is guaranteed by gaskets: they must be lubricated periodically or, in some cases, replaced to ensure proper function. The extraction opening is also equipped with a series of rods forming a protective safety grille. Are they still there, or have they been removed?
The agitators are the heart of the batch freezer. The "blades" usually number three; they have scrapers or “teeth” attached, which rub perfectly against the cylinder’s inner walls to ensure thorough cleaning. The teeth’s integrity isn’t eternal; you need to assess their wear and replace them if necessary. Special mention regarding the cylinder: make sure it hasn’t suffered dangerous wear or even slight ovalization. In that case, a technician’s intervention is essential.
In the center of the batch freezer, positioned horizontally relative to the ground, there is the electric motor that drives the transmission belts. Sometimes they loosen and slip on the pulley; other times, after years of hard work, they are worn out! Lubrication might be enough, or in some cases, replacement is necessary. It’s best to perform a check yourself, if capable, or have a technician do it.
Stay tuned for the second part of the special “Check-Up” dedicated to utensils!