SOFT PRODUCER

MOD: MS-250G TWO FLAVORS

MOD: MS-450G THREE FLAVORS
MOD: MS-350P TWO FLAVORS (WITH PUMP)
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Index
All Models

1. Presentation.........................................................4

2. Warnings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

2.1. General Concepts... 4

2.2. Machine Identification. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

2.3. Technical Characteristics.

3. Installation................................................... 6

3.1. Delivery..................................................... 6

3.2. Positioning..............................................................6

3.3. Attention.................................................................................7

3.4. Electrical Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

4. Regulations.........................................7

4.1. Adjustment of the Frequency Inverter.

4.1.1. Frequency Inverter Parameters.................................................8

4.2. Timer Adjustment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

4.2.1. 30 Second Timer...........................13

4.2.2. 15-Minute Timer.

4.2.3. Protection Circuit Breaker......................13

4.3. Temperature Adjustment of the Tank. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

(MS-250G and MS-450G)

4.4. Calibration of the Mixture Dispenser.............................. 15

(MS-350P Pump)

4.5. Air Valve Adjustment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

(All Models)

5. Ice Cream Extraction Lever................................ 18

(MS-350P Pump)

5.1. Ice Cream Dispensing Adjustment via the Extraction Lever........18

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(All Models)

6. Security System Regarding Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

6.1. Thawing...

7. Commands for Machine Operation......................................... 20

7.1. Combinations between the Buttons.................................................. 21

8. Procedures for Disassembly, Cleaning and Assembly of the Components that are
In Contact with Ice Cream............................................21

(MS-250G and MS-450G)

8.1. Disassembly, Cleaning, and Assembly Sequence.

(MS-350P Pump)

8.2. Disassembly, Cleaning and Assembly Sequence. . . . . . . . . . . . . . . . . . . . .25

(All Models)

9. Machine Operations

10. Machine Production........................37

11. Moving Parts of the Machine................................................37

12. Suggestive Recipes for Syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

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1. Presentation
The soft ice cream maker is a high-tech equipment designed to
addressing the challenges of the soft ice cream market, having as its main
characteristics:
Reduced dimensions, taking up less space and allowing for installation in
any environment, as long as there is adequate ventilation;
•Individual cooling system, one for each cylinder and another for
the cubes, thus enabling the infinite extraction of just one flavor,
avoiding the freezing of the cylinder that is not being used;
Electronic system for ice cream hardness control made through inverter
of frequency;
Individual transmission system of the beaters through reducers, this
allows the use of a single cylinder.

2. Warnings
At the time of installation, it is required to assemble an exclusive protection switch for the

machine.
Never put your hands inside the machine or insert materials such as
cleaning your air intake gaps. When performing preventive maintenance,
First, turn it off the power to avoid possible accidents.
When cleaning the machine, do not use showers or pressure machines, because
they can damage your soft producer.
Never remove the machine's casing to access the interior without first turning it off.
there is energy.
MDG is not responsible for any damage suffered by the machine or the operator if
not followed what was described above.

2.1. General Notions

MDG reserves the right to make any technical modifications with the aim of
improve the functions of the machine, whether for constructive or commercial purposes, without
the descriptions in this manual should be modified.
The manual is of total utility to the operator, it contains the information
necessary to have good performance and thus good functioning, minimizing
waste and increasing the lifespan of your soft machine.
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The data described below must be followed to avoid problems when connecting,
function, regulate, perform cleaning or maintenance.
First of all, we thank you for choosing one of MDG's machines.
We advise you to use quality products so that your clientele is satisfied.
including the most demanding.
And remember that a liter of water or a kilo of sugar is not worth one or more customers.
So be careful when saving.
We recommend using high-quality natural products, following the
instructions given by the manufacturer. Therefore, never modify the recipe.
Always test your product after it's finished and put it up for sale if it satisfies you.
completely satisfied.
When maintenance is needed, always seek technical assistance.
authorized by MDG.

We thank you again for your choice and wish you good business.

2.2. Machine Identification

Every machine has a plate attached to the rear casing like the one above, it contains the
serial number, electrical connection and operating data.
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2.3. Technical Characteristics

Characteristics
MS 250 G MS 450 G MS 350 P
Techniques
250 ice creams of 450 ice creams of 350 ice creams of
Production
80g/h 80g/h 80g/h
Capacity of 7 liters per tub (2 11 liters per tank (3 7 liters per tank (2
Cuba cubes cubes cubes

System of
By gravity For gravity By bomb
Nutrition
Quantity of
2 + 1 mixed 3 + 2 mixed 2 + 1 mixed
Flavors
Food 220 Volts / 60Hz / 220 Volts / 60Hz / 220 Volts / 60Hz /
Electric single-phase single-phase single-phase

5.50 kW 7.50 kW 5.50 kW

Installed Capacity

Condensation Ar Ar Ar

Weight Approx. 210 Kg Approximately 310 Kg Approx. 210 Kg

A 1530/L 600/P 600 A 1530/L 800/P 600 A 1530/L 500/P 700

Dimensions
mm mm mm

Hourly production data may vary due to temperature conditions.

environment and the type of syrup being used. We recommend the use of pasteurized syrup.
perfectly balanced, to achieve the best result. Be very careful not to
market syrup with possible quality damage due to poor preservation, this can
to cause health problems for your clients.

3. Installation

3.1. Delivery
Upon receiving your machine in proper packaging, first make an inspection.
visual, and in case there is any problem with the transportation, communicate with the carrier and MDG.

3.2. Positioning
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The machine must be positioned in a way that exposes the product to the
consumers, that is, in a place with a flow of people. Try to leave the machine in a location
leveled so that she can work perfectly.

3.3. Attention
1) Never expose the machine to sunlight;
When placing the machine in the working position, try to leave a space of more or
less than 50 cm from the walls and obstacles, both on the side and at the rear, this is due to the
air condenser, which requires breathing from both sides;
3) Clean around the machine frequently, thus avoiding obstructions in the
air inputs.

3.4. Electric Connection

It should be planned to install a thermal switch, connecting the machine to a
good grounding, avoiding problems in its use.
Attention: when the machine is not operating, turn off the circuit breaker.

4. Adjustments (All Models of Soft)

All MDG machines come with factory settings, the items below are
parameters that we enable the operators to do, in case there is any doubt about another
regulation, please, contact MDG.

4.1. Frequency Inverter Adjustment

To adjust the consistency of the ice cream, access the frequency inverter.

parameterP 290, typing in , see figure 2. With the accessed parameter use the

key to make the ice cream thicker, or the key to stay

less consistent.
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Figure 2: Frequency Inverter

The data below should be accessed by technicians or knowledgeable individuals.

They must be used during maintenance and always under the supervision of the technicians.
from MDG by phone. If these data are used incorrectly, they may cause serious harm.
on the machine.
If damage occurs to the machine due to improper use of the adjustments, the warranty does not
will cover the damages.

4.1.1. Inverter Parameters

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4.2. Timer Adjustment

The timers are located next to the frequency inverter, see figure 6,
one of them regulates the machine's rest time, and the other is used to adjust the time on
that the mixer will remain on after the machine has entered rest time.
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4.2.1. 30 Second Timer (Figure 3)
This timer regulates the time that the mixer will keep working after the
machine entered a resting state. It comes factory regulated to keep working for
10 seconds, if you want more time, change the value to a higher one.

Figure 3: 30 Second Timer

4.2.2. 15 Minute Timer (Figure 4)

This timer regulates the time the machine stays off in standby mode.
The setting ranges from 0.3 to 15 minutes, and it comes from the factory set to 5 minutes, adjustable.

by the user.

Figure 4: 15-Minute Timer

4.2.3. Protection Circuit Breaker (Figure 5)

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The protective circuit breaker has no adjustment; it is placed to protect the machine from
I want contact caused by some electrical problem that could generate future issues. Therefore,
if it keeps disarming we recommend that you contact an electrician or get in touch with the
MDG. In Figure 6, we have the complete panel, viewed from the front.

Figure 5: Protection Circuit Breaker

Figure 6: Complete Panel

The cylinders described as left and right are referred to as seen from the front.

4.3. Temperature Adjustment of the Bath

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This adjustment is made at the factory and should not be modified unless the
MDG technicians have reached this conclusion.
To regulate this temperature, remove the right side cover and look for a
potentiometer like the one in figure 7.

The factory setting is 4 degrees, and the change in temperature can lead to loss.
of clogging or blockage in the machine's devices. Therefore, if you intend to change this
parameter contact one of our technicians for better monitoring of
problem to be solved.

Figure 7: Potentiometer

4.4. Calibration of the Dosing Pump (Soft MS-250G and MS-450G)

The syrup dispenser is located inside the tank and is intended to regulate the
entry of the syrup into the mixer cylinder, with this the ice cream tends to become lighter having
since it also regulates the air intake. It can be adjusted while the machine is in use,
taking some precautions.
Usage examples:
If sales movement is low, adjust it to allow little syrup to enter.
cylinder and if the opposite occurs, let it in a little more without opening it completely, because
it may temporarily lose the consistency of the ice cream. Always adjust it gradually,
never open everything when it is very closed.
Care to be taken:
Never remove it from the bowl before turning off the machine, and do not insert your finger or objects.

do not insert into the syrup inlet with the machine on, as the mixer will be in motion
inside the cylinder and may cause an accident with the operator and cause damage to the machine. See
figure 8.
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Figure 8: Cylinder

4.5. Air Valve Adjustment (Soft MS-350P)

The valve is located inside the tub and is designed to regulate the air that will be
incorporated into the syrup. Along with the air adjustment is the relief valve, which makes it so that the

pressure applied by the pump in the cylinder should be adjusted to avoid accidents.
Be very careful when removing the pump from the tank, please check
cleaning procedures of the MS-350P before removing the pump components.
In Figure 9 we have the photo of the two control valves, where they are located.
components. To regulate the amount of air that will be incorporated into the mixture, simply rotate.
clockwise or counterclockwise the adjustment screw, that is, opening or closing the
air valve, as if it were a tap. One must observe the delivery hose of the mixture,
air bubbles, allowing them to remain in a repetitive or linear manner (i.e., visibly
equal), if you are only passing syrup through the hose, the valve will be very closed or
If it is only blowing air, it may be very open.
Be very careful with this adjustment, as it can incorporate a lot of air into the ice cream.

Always work with the appropriate amount of air, do not exceed the adjustment.
When starting to work with the machine, be careful not to let syrup in the
connect it without going through the pump, then assemble the valve, the pump, and its hoses, and then

fill the tub with syrup.

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When the machine is turned on, close the air adjustment so that in a few moments
only syrup, this may vary between one to two minutes, depending on the syrup to be used
used.
If the syrup is light, let it work longer; and if it is heavy, let it
shorter time.
If only air comes out when extracting the ice cream, close the valve related to the side that is.

bursting, and pull the lever until the syrup starts to come out, then close it and wait for about 20
seconds and repeat the same procedure. Let it run for 1 minute and then
open the air again, so that it has more liquid than air entering the cylinder (that
can be done by observing the flow of syrup in the hose).
Excess air intake occurs if the syrup is too light and the air adjustment is
very open.
The operator will know the adjustment as time goes by. Because with the various
types of broths, the best is to adapt to one of them and not change too frequently.

Figure 9: Control Valves

5. Ice Cream Extraction Lever (All Models of Soft)

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It is positioned at the front of the machine, and it is where the operator handles the output.
of ice cream. All soft models have three levers, namely: one for the cylinder
From the left, the middle lever produces the mixed flavor and the other one on the right.
In the MS-250G and MS-400G soft, the extraction is very simple, just move the
levers down and make the drawing on the shell, the operator will adapt and
learning to do the extraction while working with the machine.

Figure 10: Extraction Levers

5.1. Adjustment of Ice Cream Output via the Extraction Lever (Soft MS-350P)
When starting the work with the soft, the pump will send mixture and air to the cylinder,
producing pressure, so that the mixture is equalized. See in figure 11.
This causes the pressure to force the ice cream out, which is why they must be adjusted.
limiting screws so that the ice cream comes out slowly giving time for the operator
working on the cone. Thus avoiding ice cream losses and customer dissatisfaction due to the
I want a drawing on the cone.
The screws should be adjusted to leave the shortest possible travel, this ensures that
have a good use and help the pump to send the syrup again for the
cylinder.
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Figure 11: Ice Cream Output Regulation

6. Security System Regarding Operation (All Soft Models)

When using or modifying the above-mentioned regulations, some precautions must be taken.
with the parameters to be set on the machine. Misuse of the adjustments can cause
damage and even the complete shutdown of the machine.

First, it will be explained how the machine works and what the
Regulations can be made to improve without damage.
Asoft works with its frequency inverter monitoring the motor that drives the
mixer. The user regulates the maximum current that the motor can request from the inverter,
thus regulating the machine's operation, that is, when the motor requires 3A from the inverter, the

it will stop the compressor and after a few seconds the mixer (which will follow the time
regulated in item 4.2.1).
These command sequences are to prevent the drummer from freezing, due to
freezing of the syrup, this can also happen if there is a lack of syrup in the cylinder.
To prevent the lack of syrup in the cylinder, the machine should be operated in such a way
moderate allowing time for the syrup from the bowl to compensate for the removal of the ice creams (this can be done

removing 4 to 5 ice creams per minute, that is, for the soft MS-250G, there are 2 cylinders and the
her production is 250 ice creams per hour, so 250/60 = 4.16 ice creams per minute, this has
that to be obeyed).
The locking of the agitator may also occur if the inverter is poorly adjusted, in case the
if the broth is coming out without consistency, the operator may adjust the time for the entry of the

stop (see item 4.2.2), but taking care not to let there be a lack of syrup in
cylinder.
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6.1. Thawing (All Soft Models)
The thawing is a security system that will come into operation if the pusher
travel. With the paddle locked, the thaw goes into operation causing a
defrosting of the syrup in the cylinder, through the passage of warm air through
system. If the thawing is triggered three times in regular sequences, the machine will
stay stopped only resuming operation following the steps below:
If the soft stops due to the thawing, the energy should be removed from the machine by
after some time (from 10 to 20 seconds), the operator can do this by disconnecting it from the power supply, or

remove it from the socket. With this waiting time, the remaining energy will be discharged.
in the machine commands and giving a new start to start your software without problems. But
you must take care to turn off the switch first and then unplug it from the outlet, to
do not damage the frequency inverter.

7. Commands for Machine Operation (All Soft Models)

Figure 12: Control Panel

This is the machine control panel (figure 12). The sequence will be described below.
to positions for the operation and cleaning of your soft.
Button one (1)
Off: at this stage the machine is completely stopped, if the machine is ...
with heat do not turn off the machine, as it may get lost if not kept in
suitable temperature.
Conservation: the conservation is to keep the syrup at an appropriate temperature so that
do not let there be any loss, if the machine has residue, leave it on at this stage or remove it
heat it and store it in the refrigerator.

Production: this stage enables the operator to work normally.

Button two (2)
Production: this stage enables the operator to work normally;
Cleaning: this stage enables the operator to perform cleaning.
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Button three (3)
Select the cylinders for the job, cylinder one and two or both. That depends on
how the work with the machine will be, thus being able to work with only one flavor.

7.1. Combinations between the Buttons

Position - Button 1 in conservation, Button 2 in production, and Button 3 in left, right, or

ll
In this position, the operator leaves the machine on standby, that is, the machine does not produce.

it only keeps the ice cream and the sauce. And with button 3 you can select the work with the
left batter, right and both, depending on the flavors being worked on. If
work with only one flavor, change the key to right or left depending on where you are
with broth.

Position - Button 1 in production, Button 2 in production and Button 3 on left, right or ll

With this configuration, the operator works with the machine at its full capacity,
that is, with the two flavors plus the mixed. If you are going to work with only one flavor, change the

button 3 for right or left depending on where the syrup is placed.

Position - Button 1 in production, Button 2 in cleaning and Button 3 in left, right or ll

With this configuration, the operator can clean the machine, button 3
select the beaters and with that the operator can clean one side and then
another avoiding energy waste. When the machine is in this position, the
compressors will not work and the machine will only rotate the mixer related to what it
choose on button three.

8. Assembly and Disassembly Procedures for the Components that are in

Contact with the Ice Cream (Soft MS-250G and MS-400G)

We have several parts that are in contact with the ice cream, and they need cleaning.
after the end of activities with the machine. They are:
The tank: which is nothing more than the container in which the syrup is placed in the machine.

The tank is cooled and the lid should remain closed to avoid contamination of the syrup.
Dispenser: it is located inside the bowl and serves to regulate the input of
hot in the mixer cylinder.
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Cylinder: which is the housing of the dasher, it is where the ice cream stays until its
extraction.
Beater: it is the axis that is inside the cylinder and has the purpose of making the syrup more
take it with your movements, and also force her to leave.
Portela: it is the base where the levers and the ice cream extraction pistons are housed.
It is intended to cover the mouth of the blender's cylinder and, along with its accessories, to regulate.
the exit of the sorbet, both of the individual flavors and the mixed one.
Piston: its purpose is to block the passage of the ice cream, only allowing extraction if the
operator to pull the lever.
Lever: as described above, it aims to move the piston releasing the
ice cream passage.
Excess deposit: underneath the ice cream extraction device there is a
housing that is intended to retain the excess that flows out when removing the ice cream.
Along with all these devices we also have the o-rings, which help in the
sealing of the fittings see in figures 13 and 14 the devices and follow the sequence of
dismantling and assembly.

Figure 13: Disassembly and Assembly Sequence.

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Figure 14: Dismantling and Assembly Sequence

8.1. Disassembly, Cleaning and Assembly Sequence (Soft MS-250G and MS-
400G)
To ensure proper cleaning, the above items must be removed from the machine.
but with due care to avoid accidents both with the parts and with the operator.
Precautions to be taken:
Never disassemble the machine while it is on;
Do not put your finger or any kind of utensils in the machine's openings without first
make sure that it is really turned off;
Remove all the syrup from the machine and let it work for about 1 minute with
the button two in the cleaning position, this makes the ice cream lose its consistency
It can be removed from the machine, and after removing all the syrup, let it beat for another 1.
minute with warm water and detergent (if possible use detergent that does not produce too much
foam and it should be neutral and the water not too hot can be with approximately
60 degrees C
Do not let the machine run for more than 1 minute empty or with water and detergent.
because this may damage the mixer and some components of the machine. Be very careful
be careful with the water temperature, as using water that is too hot may
damage the o-rings and the seals of the machine;
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If you have any questions, stop the process and contact the technicians.
MDG;
Do not use strong-smelling chemical products for cleaning the machine and its parts.
because these products can damage the sauce that will be placed after cleaning.
On the left side of the machine, there is a drawer called syrup dripper; it has
the purpose of retaining the syrup if it runs into the machine, this is common to
happen, but if it occurs in large quantities, replace the sealing rubber of the whisk, if
Do not resolve, contact MDG. This drawer must be removed and cleaned every day.
after work, to avoid the entry of insects and unpleasant odors into the machine. See
figure 15.

Figure 15: Syrup Sprayer

Assembling and disassembling the parts.

To remove the dispenser, pull it up carefully without tilting it, as this
it can cause the breakage of your base. Once removed, separate its parts taking care
not to break the o-ring. See figure 13.
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After the dispenser, we can remove the oportela. To remove it, take out the fasteners that
they are nothing more than nuts, and then turn counterclockwise until it comes loose from
machine. Be careful not to drop it after removing the last fastener.
With the portela removed, pull out the fixing axis of the levers by the part.
curved axle and with that remove the levers. After removing them, remove the pistons and the
o-rings, taking care not to break them. See figure 14.
Finally, remove the whisk by pulling it out. When removing the whisk, check if the ...
the sealing ring remains on the shaft, should it stay inside the cylinder (with the machine
completely disconnected) put your hand or tool to reach and remove the rubber
for cleaning.
After all the components are washed, they must be dried and the pistons lubricated.
with petroleum jelly (the same that is delivered along with the machine).

For assembly, just follow the steps above in reverse by replacing the rings.
rings for the spare parts leaving those in use resting to be changed
in the next cleaning.
After the cleaning and assembly of the machine is completed, start it up with
button 2 in the cleaning position with sterilizing product, in some countries this process is
required by health laws.
Remember that proper cleaning of the machine is essential to produce a product
of quality. Even if the machine doesn't run out of syrup, reserve one or more times for
week to carry out the draining of the syrup and cleaning, and if the machine is empty, do the
cleaning on the same day, as the machine can develop a bad smell overnight, or
until it harms new glazes that will be applied later.

8.2. Disassembly, Cleaning and Assembly Sequence (Soft MS-350P Pump)

We have several parts that are in contact with the ice cream, and they need cleaning.
after the end of activities with the machine. They are:
A cube: a cube is nothing more than the container in which the syrup is placed.
machine, it is cooled and the lid should be kept closed to avoid dirt, which may
fall into the syrup.

Air adjustment valve: it is located inside the basin and its purpose is to
regulate the entry of syrup and air into the mixing cylinder.
Relief valve: it is located inside the tub along with the control valve.
ar.
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Hoses: which are used to transport the mixture to the cylinder passing through the
bomb.
Cylinder: it is the housing of the mixer, it is where the ice cream forms and remains until
your extraction.
Whipper: it is the axis that is inside the cylinder and is intended to make the mixture smoother.
take her with your movements, and also force her to leave.
Portela: it is the base where the levers and ice cream extraction pistons are housed.
It is intended to cover the mouth of the beating cylinder and, along with its accessories, to adjust.
the output of the ice cream, both of the individual flavors and of the mixed one.

Piston: it serves the purpose of blocking the passage of ice cream, unless the operator
pull the extraction lever.
Lever: as described above, its purpose is to move the piston, releasing the
Ice cream passage.
Excess deposit: underneath the ice cream extraction device there is a
accommodation that aims to retain the excess that drips when removing the ice cream.
Also along with all these devices we have the o-rings, which help in
sealing of the device joints. See figure 14.

Before starting the cleaning, try to follow the care listed below:
Never disassemble the machine while it is powered on. Be very careful with
the pressure of the cylinder, as it may cause accidents and mess with the slurry;
Do not put your finger or any type of utensils into the machine's openings without first
make sure that it is really turned off;
Remove all the syrup from the machine, taking some precautions;
Behind the machine is located the pump, it must first be ensured that the
cylinder pressure decrease without causing problems. The pump should be opened carefully and
slowly, letting the pressure return to the tank. See figure 16.
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Figure 16: Rear Part of the Machine

Once the bomb is opened, there will be no more pressure in the system. It should be removed.

pressure regulation valve that is housed inside the tank. See figures 17, 18, 19 and
20.

Figure 17: Remove the Hoses

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Figure 18: Holding the Valve

Figure 19: Valve Inclination

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Figure 20: Pulling the Valve

After the valve is removed, the liquid in the tank will descend into the cylinder.
Make the machine operate in cleaning mode, and drain the syrup. When all the syrup is drained...
Upon removal, the operator must turn off the machine and wash the bowl with neutral detergent and water.

Mourn, approximately 50° C. Let the water run from the basin to the cylinder, after that
remove the water and rinse.
To clean the hoses, place approximately 200ml of water with
temperature of 50°C in each tank, letting it flow into the cylinder, and assemble the machine as
if it were to work normally (follow the previous steps in reverse to assemble the
valve in the basin). When the machine is assembled, put warm water (50°C) in the basin
with a little detergent, then put the machine to work in cleaning mode. This will
make the water pass through the hoses. This procedure will also make it so that
the cylinder maintains pressure, to relieve the pressure and clean the system better, place some
container very close to the extraction nozzles and open with care, after a little comes out
close the water, and throw the water back into the sink, repeating this procedure several times,
then the water will circulate through the system. This should be done several times until seeing that the
hoses should be clean. If there is residue of syrup in the hoses, remove them and clean with
running water. When the hoses are clean, drain the water and disassemble again
the components, rinsing them.
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Be careful to release the pressure from the cylinder before disassembling the valve and the
hoses.
The cleaning of the valve should be done by removing the internal components and washing them.

with warm water (50°C) and neutral detergent. To remove the components from the valve, remove the
screw, which is nothing more than a nut, so turning it to the left will remove it. See
figure 21.
Note: never remove the valve cap if it is operating or if it
If there is pressure in the cylinder, it can cause accidents.

Figure 21: Cleaning of the Valve

Attached to the pressure relief valve, there is the air regulation valve, which also
It must be clean, as it also has passage through it.
The disassembly sequence is simple, just remove its components and nothing more.
they are like screws. See in figures 22 and 23.

Figure 22: Dismantling Sequence

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At the foot of the valve, two O-ring seals are coupled, which are for sealing the cylinder.
with the sink, they must also be removed and examined, as they are the ones responsible for
maintain the pressure in the cylinder and making the ice cream lighter. See in figure 23.

Figure 23: O-ring seals

Do not let the machine run for more than 5 minutes empty or with water and detergent.
because this may damage the whisk and some components of the machine. Be very careful
with the temperature of the water used for washing, as using very hot water may
damage the o-rings, seals, and hoses of the machine.
If you have any questions, stop the process and contact the technicians at
MDG.
After washing the above components, remove all water and the pressure from the cylinder.
always being careful.
Remove the front parts of the machine, see figure 13 for the assembly sequence and
disassembly of the parts.
Do not use strong-smelling chemical products to clean the machine and its parts.
because these products can damage the sauce that will be placed after the cleaning.
On the left side of the machine, there are two drawers called drip trays.
syrup, it is meant to retain the syrup, in case it spills into the machine; this is
It is common to happen in the small drawer, but if it occurs in large quantities, change it.
retaining rubber of the mixer (see figure 13), if it does not solve, contact MDG.
The large drawer acts as a warning for the operator, because if syrup drips through it, it is
sign that the pump connection hose burst.
The operator must turn off the machine and wait for about 10 seconds before opening the
rear cover, as the machine is under pressure, it may release steam if opened.
 32
After this time, the operator must open the machine, release the pressure from both systems and
after checking the hoses.
The machine works with three types of hoses, one silicone hose, one of
pressure and a high resistance one that works inside the pump. All the
hoses are non-toxic, that is, they do not contaminate the solution with chemicals and do not harm
health. Further on, some procedures for the preservation of hoses will be mentioned. See
detail of the rear cover in figure 24, and details of the drippers in figure 25.

Figure 24: Rear Cover

Figure 25: Pingadores

With the images above, the user will be able to perform the disassembly and assembly of

components of the machine. Here are some tips to be followed to avoid damage and
accidents.
 33
To remove the pressure control valve from the tank, just follow the explanations of the
figures 17, 18, 19, and 20. And to carry out the disassembly and cleaning of the valve, just

follow the steps of figures 21, 22, 23, and 24, taking care to check if the
machine is under pressure in the system;
For the components that extract the ice cream, remove the fasteners that do nothing else.
They are nuts, so turn counterclockwise until it comes loose from the machine.
Be careful not to drop it after removing the last fastener. Then just pull it out.
forward as it will be removed. Be careful, and check if the basin is
completely empty, before removing the Portela;
With the Portela removed, remove the lever fixing shaft by pulling it out from the back.
curved the axis and with that remove the levers. After removing them, take out the pistons.
and the o-rings, taking care not to break them. See figure 13;
Finally, remove the whisk by pulling it out. When removing the whisk, check if the
the sealing ring remains on the shaft, if it stays inside the cylinder (with the machine
completely disconnected) place your hand or tool to reach and remove the
cleaning sponge;
After all the components are washed, they should be dried and the pistons lubricated.
with vaseline (the same as that delivered with the new machine);

To assemble, just follow the steps above in reverse, replacing the rings.
rings for the spares leaving the ones in use resting to be
exchanged at the next cleaning;
After cleaning and assembling the machine, place the sterilizing product.
I connect with button two in the cleaning position. In some countries, this process is
required by sanitary laws;
Remember that proper cleaning of the machine is essential for producing a
Quality product. Even if the machine doesn't run out of syrup, set aside one or more times.
per week for draining the liquid and cleaning, and in case the machine becomes empty
Clean it on the same day, because from one day to the next the machine can get dirty.
smell, or even harm new coats that will be applied later.

9. Machine Operations
Soft MS-250G and MS-400G
After reading all the previous items, where the regulations are explained
and the machine controls, and fill the tank with syrup, we can pass a few more
explanations to the operator.
 34
The tub is refrigerated, but even so the syrup should be poured slowly.
temperature, this will help the formation of the ice cream, making it thicker.
The level of the broth in the tank cannot be excessive and should be filled with no
maximum 6 liters, and must be refilled before it reaches 2 cm from the bottom. Search
keep the top lid always closed to prevent the syrup from becoming contaminated with impurities.
When fueling the machine, you should set button 1 to conservation and 2 to production.
waiting a few minutes, after that move button 1 to production and wait more
a few minutes later, take out an ice cream to check the consistency. Button 3
it should be positioned in II if it is working with two flavors and if it is
working with a flavor, turn the knob to the side of the bowl that has the syrup, side
right or left side.

Soft MS-350P with Pump

After reading the item regarding the settings and controls of the machine,
we can provide the operator with some more explanations.
The cooler is refrigerated, but even so, the syrup should be added with low.
temperature, this will aid in the formation of the ice cream making it more consistent.
The level of the tank's syrup should not be excessive, it should be filled with no more than

maximum 5 liters, and it must be refilled before the level is 2 cm from the bottom.
Always keep the top cover closed to avoid contamination of the syrup.
with impurities. When working with the machine, the tub may become filled with foam.
be careful to check the syrup level, to avoid the pump sending only air to the
cylinder.
If this happens, the operator must fill the tank and perform a bleeding, or
You should remove the ice cream until enough syrup enters the tub.
When fueling the machine, the button one should be set to conservation and two to
production, waiting a few minutes, after that switch button one to production and
wait a few more minutes, after that take out an ice cream for verification of the
consistency.
Button three should be positioned at II if working with two flavors and
if you are working with a flavor, turn the knob to the side of the bowl that is with the
hot, right side or left side.
The soft producer with a pump works with hoses and for better conservation,
There should be a rotation of the high resistance hose, and the one that stays inside the pump (see
figure 26, 27 and 28.
 35
Because the pump exerts a lot of pressure on the region of the hose that is inside the
bomb, this area may suffer damage or even tear. Follow the explanations in the table and the
figure below:
Calculation regarding 1,500 hours worked without rotation.
H / Maximum H / Work Days Period for the Rotation
1,500 12 4 months
1.500 10 5 months
1,500 8 6 months
1.500 5 10 months

To calculate the rotation time, just divide 1,500 hours by the time that
works with the machine daily, and the result divided by 30, which refers to the month.
The result will be given in months. When doing the rotation, check the hose, as
with the friction of the pump it may puncture and cause a leak. If when checking the hose
if it is perforated, cut that part out, in order to keep the system leak-free.

Figure 26: Pump

 36

Figure 27: Pump

Figure 28: Hoses

 37
10. Machine Production (All Models of Soft)
The number of ice cream extracted per hour cannot exceed the explanation given in the table.
the technical characteristics. If you want higher production, we advise you to acquire two
soft MS 200G or MS-350P or the soft MS 400G.
When working at higher speed with the sof, the ice cream loses its consistency and
it can generate dissatisfaction among customers and losses of income, therefore work with moderation giving

small intervals from one extraction to another, so the machine will follow with
quality of your sale.
When you finish your sales, set the button to one in conservation, thus avoiding
waste, and if the machine is out of syrup, perform cleaning.
When starting production, turn on button one and wait a few minutes.
so that the ice cream reaches the proper consistency for sealing.
In case of a power outage, the machine will logically stop, and as a result
hot syrup is heating up, in this case it is essential to control the temperature of the syrups before
resume production.
When the syrup temperature exceeds 4 degrees C, it is necessary to wash and
sterilize the machine, refilling it again with new broth at 4 degrees C.

11. Moving Parts of the Machine (Figure 29)

The soft producer has on its body the sides that can be removed for adjustments and
casually for cleaning. The MDG does not enable the removal of the covers when the machine
if you are working. If the machine is without the covers, do not place it in
functioning.
Thank you once again for acquiring one of MDG's machines.
 38

Figure 29: Moving Parts of the Machine

12. Suggestive Recipes for Syrup

Base broth using filtered water and powdered milk

Filtered Water 5000 ml
Whole Milk Powder 1100 g
Refined Sugar 770 g
Flavor Powder According to the dosage below

Neutral Soft League 70 g

Emulsifier 15 g
 39

Type B Milk 5700 ml

Whole Milk Powder 500 g
Refined Sugar 770 g
Flavor Powder According to the dosage below

Neutral Soft League 70 g

Emulsifier 15 g

Notes:
The above recipes are sized for 7 liters of syrup, due to the capacity of the
Cuba. To obtain different amounts, follow the same proportion, that is, divide the
divide the above quantities by seven and multiply by the number of liters you wish to make.
With one liter of syrup, 9 cones of 75 g are produced.
The broths produced must be kept at temperatures of 4º C (four degrees
positive degrees Celsius). It is advised to store for a maximum of 24 hours.

The mixture to be used must stay in the refrigerator for at least 4 hours so that it can
have a continuous use of the machine.
To flavor the syrup, just add the powder of the desired flavor following the instructions.
from the packaging or use the ones below.

Flavor suggestions
Chocolate: add the powder in the proportion of 280 g for the above recipe (40 g/l)
Strawberry: add the powder in the proportion of 175 g for the above recipe (25 g/l)
Vanilla: add the powder in the proportion of 175 g for the recipe above (25 g/l)
Coco: add the powder in the proportion of 175 g for the above recipe (25 g/l)
Nata: add the powder in the proportion of 175 g for the above recipe (25 g/l)

Preparation method
Weigh the dry ingredients and mix;
Put in the blender along with water;
Beat for approximately five minutes;
Let rest in buckets in the refrigerator for at least two hours at a temperature of 4º C.
6º C
Take the basins to be produced.
 40
Suggestions for syrup and toppings to serve
Strawberry syrup
Lemon syrup
Chocolate syrup
Caramel syrup

Soft frozen yogurt recipe

Natura Integral Yogurt 3.300 g
Natural Milk 1.000 g
Whole Powdered Milk 340 g
Powdered Glucose 200 g
Refined Sugar 700 g
Neutral League Soft 60 g

Preparation method
If the syrup is pasteurized, its preparation should be without the addition of yogurt, since the
pasteurization temperature will cause the elimination of the existing lactobacilli in it.
In this case, the yogurt should be added at the beginning of the maturation.

If the syrup is prepared cold, mix the recipe ingredients with agitation and
leave to mature for four hours at a temperature of 4º C.
Place the syrup in the machine's tub and produce normally.
At the exit, one can cover the Frozen Yogurt with fruit syrup, preferably sour.
(pineapple, strawberry, raspberry, passion fruit, etc).

Express ice cream to be produced using a cold manufacturing process

Milk base broth (with the use of natural milk + whole milk)
Natural milk 870 ml
Whole powdered milk 50 g
Refined sugar 110 g
Flavor with stabilizer as per the dosage below or
soft league (express league) 10 g (+ desired aroma following the dosage below)
Base broth made of milk (using natural milk + whole milk + cream)
Natural milk 770 ml
Whole milk powder 40 g
 41
Refined sugar 110 g
cream 50 g
Flavor with stabilizer as per the dosage below or
Soft league (express league) 10 g (+ desired flavor see dosage below)
Base broth (using filtered water + skim milk powder + Ghelcrocrem)
Filtered water 750 g
Skimmed milk powder 100 g
Refined sugar 90 g
Ghelcrocrem 60 g
Flavor with stabilizer as per the dosage below or
Soft league (express league) 10 g (+ desired flavor see dosage below)
Base broth (using filtered water + skim milk powder + cream)
Filtered water 670 g
Skimmed milk powder 100 g
Refined sugar 110 g
Cream 120 g
Flavor with stabilizer according to the dosage below or
Soft League (Express League) 10 g (+ desired flavor see dosage below)
Base broth (using filtered water + whole milk powder + cream)
Filtered water 670 g
Whole milk powder 120 g
Refined sugar 110 g
cream 100 g
Flavor with stabilizer according to the dosage below or
Soft league (express league) 10 g (+ desired flavor see dosage below)

Notes
The above recipes are scaled for 1 liter of syrup. To obtain
larger quantities, just multiply the indicated dosages by the number of liters that are
wants to produce.
With 1 liter of syrup, approximately 8 to 12 ice creams can be produced.
The warm reserve should be stored in the refrigerator (+ 4º C). We advise its
storage for a maximum period of 24 hours.
To add flavor to the syrup, simply add the desired flavor in the indicated amount.
packaging.
 42

Flavor suggestions for production (aroma with stabilizer)

Chocolate 50 g/l hot (stabilizer + aroma)
Strawberry 30 g/l hot (stabilizer + aroma)
Vanilla 30 g/l hot (stabilizer + aroma)
Coco 30 g/l hot (stabilizer + aroma)
Cream 30 g/l hot (stabilizer + aroma)

Flavor suggestions for production (aroma without stabilizers)

Chocolate 40 g/l warm (aroma)
Strawberry 25 g/l hot (flavor)
Vanilla 25 g/l hot (flavor)
Coco 25 g/l hot (flavor)
Cream 25 g/l hot (aroma)

Preparation method
Weigh the dry ingredients and mix;
Put it in the blender together with natural milk or water.
Beat for approximately 05 minutes;
Let it rest in buckets in the refrigerator for at least 2 hours at a temperature of 4º.
C at 6º C;
Take the bowls for manufacturing.
The cups can be served with strawberry, mint, chocolate, and toppings.
milk caramel
 43

Brazilian Industry

MDG – INDUSTRY AND TRADE LTD.

Monsenhor Alcindo C. V. Siqueira Street, No. 260 – São Paulo Garden.
Postal Code: 13.570-480 – São Carlos – SP

(16) 3363-4141
[email protected]