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TROUBLESHOOTING GLOSSARY
Trouble Shooting Glossary
Ambient Temperature. The temperature of the air in the immediate vicinity of the operating machine. High ambi-
ent temperature can reduce the capacity with an air-cooled condenser.
Carbtube. Flow control device that allows product and air to be blended together. The air added to the product is
labeled as over-run. The over-run helps provide a thick and rich product. If the carbtube is not used the product
will be heavy, wet, grainy, will not thicken and product temperatures will be lower than the specified 18-21 degrees
soft serve.
Condenser. The part of the refrigeration mechanism that receives hot, high-pressure refrigeration gas from the
compressor and cools gaseous refrigerant until it returns to a liquid state.
Consistency. The viscosity or thickness of the product in the freezing cylinder.
Consistency Control. A control that senses the thickness or viscosity of the product in the freezing cylinder.
Dasher. The part of the freezer that scrapes frozen product off the inside of the freezing cylinder and blends the
product. In a gravity freezer, this assembly also moves the product forward to be dispensed.
Front Plate. Seals the front of the freezing cylinder and provides a means for dispensing the product. On gravity
fed freezers, the front plate indirectly holds the dasher in place via the stator rod. It also provides compression for
the rear seal.
Freezing Cylinder. The part of the refrigeration mechanism in which the refrigerant vaporizes and absorbs heat.
This is the part of the freezer where the liquid product is frozen.
Mix-pan. Is the top container that product is poured into. It is used as storage until product is needed for the
freezing cylinder.
Mixing Product / Product Temperatures. If your using a product that has to be mixed with water or other ingredi-
ents, it is imperative the product is mixed consistently everyday. If not, the machine will not run consistent and
could possibly damage components. Always mix to the product manufactures recommendations. The machine is
designed to operate with a frozen product that falls within these temperatures (soft serve 18-21 degrees, yogurt
17-20 degrees).
Overrun. The volumetric increase of product from the liquid to the solid state due to the incorporation of air into
the frozen product. Overrun is states as a percentage.
Product Breakdown. The decline in frozen product quality resulting from excess agitation or temperature varia-
tions of product that has been in the freezing cylinder too long. Product, which has broken down, may be grainy,
wet and or heavy. Product breakdown is easily detected by taking the temperature of the dispensed product.
Temperatures will always be lower than recommended product temperatures.
