12
Troubleshooting and Tips
Problem
Possible Causes
Solutions
Ice cream maker churning
blade not working
Mixture is too hard
Power off the unit and wait for the
mixture to be soften
Ice cream maker does not
freeze
Room’s ambient temperature is
too high
Ice cream mixture temperature is
too warm
The volume of the mixture is
more than required measure-
ment
Choose a well-ventilated area with
temperatures above 60°F (16°C) and
below 90°F (32°C)
Use refrigerated mixture and make
sure that your pre-mixture does not
go over top dasher of the churn
blade
Ice cream maker compres-
sor does not run when op-
eration of the unit has been
resumed
The ice cream maker has en-
tered a three minute compressor
lockout
This three minute time delay helps
extend the life of the compressor.
Once delay elapses, the compressor
will engage and the ice cream maker
will start cooling again
Contact Whynter Service Depart-
ment
Ice cream is not firm
enough
Ingredients were warm or at
room temperature before placing
in the bowl
The ice cream maker lid was
opened and closed too many
times during the freezing pro-
cess.
The freezing bowl has a thick
coating of ice on the walls.
Use refrigerated mixture that does
not go over top dasher of the churn
blade
Refrain from opening the lid many
times
After washing, dry completely prior to
placing back in ice cream maker
Ice cream maker stops
churning before ice cream
is ready
Too much mix-in ingredients are
added causing the churn blade
to jam
Mix-in ingredients, such as choc-
olate chips or chopped nuts,
added too soon
Wait until ice cream mixture is thick-
ened or frozen before adding ingredi-
ents
Ice cream too icy
Low-fat ice cream is being made
Too much water in the mixture
Sugar in the mixture is not dis-
solved
Use whole milk or buttermilk instead
of nonfat milk
Put the sugar on the fruit and let it
melt in the fruit's juices instead of
using syrup
Make sure sugar is well-dissolved
Many common ice cream maker problems are easily resolved. Try the troubleshooting suggestions below to
see if the problems can be resolved before having to contact the Whynter Service Department.
Some user tips for your ice cream maker:
Our aluminum freezing bowl is approved for food safety. Since aluminum can react to acidic solutions, the
recommendation is to not store acidic foods in the freezing bowl for long periods. We recom-
mend removing any acidic frozen mixtures from the freezing bowl and store them in plastic containers.
Please note that our ice cream makers are a self-contained, compressor operated unit which no pre-freezing
and salt required. All you need to do is to put the refrigerated mixture into the removable mixing bowl and the
unit will freeze the mixture.
Optional: Freeze newly-made ice cream for about 4 hours before serving. This is also known as "ripening”
