TROUBLESHOOTING GLOSSARY
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.
Capacity. The total capacity of frozen product that a freezer can produce in a given period usually stated in gal-
lons per hour (G.P.H.).
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.
Front Plate Pressure Relief Valve. Spring-loaded button located on the front plate when depressed will allow air to
escape from the cylinder. Used only on specific frozen beverage machines.
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 (non-alcoholic frozen beverage 25-
28 degrees and alcoholic frozen beverage 18-22 degrees).
Rear Seal. This part is stationary during operation and must not move. When installed and lubed properly, seals
mix in cylinder. When installed and lubed improperly, it causes main shafted bearing failure.
Scraper Blades. The component that scrapes the frozen product from the freezing cylinder surface. Blades must
be sharp, as dull blades will leave product on the freezing cylinder, insulating the mix from the refrigerant.
Spigot Plunger. The mechanism on the front plate through which the product is dispensed.
Starved Cylinder. A starved cylinder is often mistaken for a freeze up or product too thick. A starved cylinder
(starving) is created when a larger percentage of frozen product is dispensed from the freezing cylinder than the
percentage of liquid product entering the freezing cylinder from the mix-pan. There are several causes of starving.
1. Overdrawing: Dispensing more product from the machine than it’s designed to do. This would occur if a ma-
chine were undersized for its application.
2. Mix out light not working therefore not alerting operator the need to add product.
3. Pouring frozen or semi frozen product into the mix-pan reservoir. This will form a blockage in the restrictor
tube and not allow liquid product to flow into the cylinder.
4. Mix-pan too cold, allowing product to freeze in mix-pan and restricting product flow.
5. Restrictor tube installed into the rear hole, should be installed in the front hole of the mix-pan reservoir.
Stator Rod. Acts as a bearing surface. Helps enfold air for overrun. Transmits compression to the rear seal.
Helps mechanical torque system sense torque. Be sure to lubricate.
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