Vollrath Stoelting F212, Operator'S Manual

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Operators Manual #513675 8 F212 Model Machines
3.5 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.
C. Fill the hopper with pre-chilled liquid mix (40°F
or 4°C) .
NOTE
Do not overfi ll the hopper. Mix level must be below
the air inlet tube on the mix inlet regulator.
D. Open spigot and drain a small amount of mix to
remove any remaining sanitizer.
E. Allow the freezing cylinder to fi ll at least halfway.
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 liquid product. If this
should occur, allow the machine adequate time
to recover before dispensing additional product.
I. Do not operate the machine when the ADD MIX
light is on. Refi ll the hopper immediately.
3.6 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 mixes generally
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.
Old mix or mix that has been stored at elevated tempera-
tures will produce poor-quality product with a bad taste
and unacceptable appearance. To retard bacteria growth
in dairy based mixes, the best storage temperature range
is between 33° to 38°F (0.5° to 3.3°C).
Some shake mixes tend to foam more than others. If foam
appears in the hopper, skim off with a sanitized utensil
and discard.
3.7 REMOVING MIX FROM MACHINE
To remove the mix from the machine, refer to the follow-
ing steps:
A. Pull the mix inlet regulator straight up and remove
it from the hopper.
B. Place the switch in the CLEAN position to rotate
the auger.
C. Drain the mix by opening the spigot. A container
should be placed under the spigot to collect the
mix.
D. Place the switch in the OFF (middle) position.
3.8 CLEANING THE MACHINE
NOTE
The frequency of cleaning the machine and ma-
chine parts must comply with local health regula-
tions.
After the mix has been removed from the machine, the
machine must be cleaned. To clean the machine, refer
to the following steps:
A. Close the spigot and fi ll the hopper with 2 gallons
(8 liters) of tap water.
B. Place the switch in the CLEAN position. The auger
will start to rotate.
C. Allow the water to agitate for approximately 30
seconds.
D. Open the spigot to drain the water. Remember to
place a container under the spigot to catch the
water. When the water has drained, place the
switch in the OFF (middle) position. Allow the
freezing cylinder to drain completely.
E. Rinse the machine with tap water again.
F. Wash the hopper with a clean barrel brush dipped
in cleaning solution.
3.9 DISASSEMBLY OF MACHINE PARTS
Inspection for worn or broken parts should be made each
time the machine is disassembled. All worn or broken
parts should be replaced to ensure safety to both the
operator and the customer and to maintain good machine
performance and a quality product. Frequency of cleaning
must comply with the local health regulations.
CAUTION
Hazardous Moving Parts.
Revolving auger shaft can grab and cause injury.
Place the switch in the OFF (middle) position before
disassembling for cleaning or servicing.