Vollrath Stoelting CC303W, Operator'S Manual

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Page 6
D. Preparing for Shutdown (hopper empty)
Removal of Remaining Custard in the Barrel when no
mix is in the Hopper
1. Turn refrigeration switch to “Off”
2. Let machine rest for approx. 20 minutes. This al-
lows the barrel enough time to warm before remov-
ing remaining custard.
3. Turn the beater switch is “ON”.
4. Run remaining custard through the barrel.
5. Turn the beater switch to “OFF” position.
6. Close the front gate and remove the custard slide.
E. Preparing for Shutdown (mix in hopper)
Removal of Remaining Custard in the Barrel when mix
is still in the Hopper
1. Turn “OFF” the refrigeration switch.
2. Let machine rest for approx. 20 minutes. This al-
lows the barrel enough time to warm before drain-
ing the remaining mix from the hopper.
3. Take a sanitized bucket and place it at the opening
of the front plate.
4. Turn the flow control to “4”. This allows the mix to
drain into the barrel and then to your sanitized
bucket.
IMPORTANT: In order to eliminate the custard
machine as a source of bacterial contamination, it is
extremely important that the following instructions
be followed exactly each time the machine is disas-
sembled for cleaning as part of nightly shutdown
procedures. Ross’s makes no warranties expressed
or implied as to the introduction of bacteria or other
pathogens into the custard mix run through the ma-
chine. It is beyond the scope of this manual to ad-
dress proper mix handling procedures.
Machine Operation