Owner’s Manual #513613
9
E112/F112 Model Machines
B.
If using a shake mix, place the mix inlet regulator
into hopper (Refer to Figure 3-2). If using a slush
mix, the mix inlet regulator is not required.
C.
Pour the sanitizing solution into the hopper and
place the switch in the CLEAN position. Check
for leaks.
D.
Clean sides of hopper, mix inlet regulator and
underside of hopper cover using a soft bristle
brush dipped in the sanitizing solution (Refer to
Figure 3-3).
E. After
fi ve minutes, place a bucket under the spigot
and open spigot to drain most sanitizing solution.
Leave a small amount of the sanitizing solution
in the freezing cylinder. Place the switch in the
OFF (middle) position.
F.
Collect the remaining sanitizing solution in a cup
and test the chlorine contents with a new test strip.
A reading of 100 ppm or more is acceptable.
If the reading is less than 100 ppm, sanitize the
machine again.
If the reading is less than 100 ppm after sanitizing
the second time, disassemble and wash the
machine again.
3.4 FREEZE DOWN AND OPERATION
This section covers the recommended operating proce-
dures for the safe operation of the machine.
A.
Sanitize just prior to use.
B.
Place the switch in the OFF (middle) position.
NOTE
Make sure the mix inlet regulator is in place before
adding shake mixes. This is not necessary for
slush mixes.
C.
Pour approximately 1/2 gallon of fully thawed mix
into the hopper. Open spigot and drain a small
amount of mix to remove any remaining sanitizer.
D.
Fill the hopper with pre-chilled (40°F or 4°C) mix.
NOTE
Do not overfi ll the hopper. Mix level must be below
the air inlet tube on the mix inlet regulator.
E.
Place the switch in the ON position.
NOTE
After the drive motor starts, there is a 3 or 4 second
delay before the compressor starts.
F.
After 8 to 12 minutes the product will be at
consistency and will be ready to serve. Freeze
down time may vary depending on mix type and
ambient temperatures.
G.
To dispense, pull the spigot handle down to open
the spigot.
H.
The machine is designed to dispense the product
at a reasonable draw rate. If the machine is
overdrawn, the result is a soft product or a product
that will not dispense at all. If this should occur,
allow the machine to run for approximately 30
seconds before dispensing additional product.
I.
Do not operate the machine when the ADD MIX
light is on. Refi ll the hopper immediately.
3.5 MIX INFORMATION
Mix can vary considerably from one manufacturer to
another. Differences in the amount of butterfat content
and quantity and quality of other ingredients have a
direct bearing on the fi nished frozen product. A change
in machine performance that cannot be explained by a
technical problem may be related to the mix.
Proper product serving temperature varies from one
manufacturer’s mix to another. Shake and stackable slush
mixes provide satisfactory product from 24° to 28°F (-4°
to -2°C).
When checking the temperature, stir the thermometer in
the frozen product to obtain an accurate reading.
Figure 3-3 Sanitizing hopper
Figure 3-2 Mix Inlet Regulator
