Owner’s Manual #513666
7
M202B Model Machines
F. RUNNING PRODUCT AND SETTING PRESSURES FOR
THE CUSTARD MACHINE
NOTE
Complete the Custard Machine Start-Up and Train-
ing Checklist located with the spare parts kit or in
the back of this manual and send it to Stoelting.
1.
Remove all spare parts from the hopper before
running product. Unwrap the parts and check for
damage. Refer to the list in the back of this manual
to make sure no parts are missing. The cylinders
need to be under a load to set the pressures.
2.
Install the flow valve and rotate it so the cutout
is about 3/32” from the cutout in the hopper (see
below). Fully close the flow control knob. Install the
flow rod. If the flow rod cannot be installed without
moving the flow valve, loosen the locknut on the
rod and adjust it. Make sure both rod ends lay flat,
then tighten the locknut.
Approximate width
of nickel (ideally 3/32")
Approximate width
of nickel (ideally 3/32")
3.
Disassemble, clean and sanitize each freezing
cylinder. Refer to the Section 3 for proper instructions.
4.
After assembling and sanitizing the machine, add
custard mix to the hopper. Follow the instructions in
the Section 3 to start freezing the custard (run one
cylinder at a time to set the pressures). Connect
gauges to the suction line and the discharge line.
When product starts coming out of the faceplate,
locate the low pressure gauge on the front of the
machine and set the AXV to 30 psi. Remove the
white plastic cap from the AXV and turn the valve
counterclockwise to decrease the pressure or
clockwise to increase the pressure. Turn the valve
1/4 turn at a time and wait at least 1 minute before
making another adjustment. Connect a gauge to the
suction line at the compressor and make sure the
pressure is 25 psi. Adjust the crankcase pressure
regulator (CPR) if the pressure is not correct. Remove
threaded brass cap on the front of the CPR and
adjust the valve with a 5/16” Allen wrench. Connect
a gauge to the suction line at the hopper and adjust
the hopper AXV to 55 psi.
5.
Check the faceplate to see if the custard is at the
desired texture and temperature. The standard
normal serving temperature of frozen custard coming
out of the machine is 18°-21°F.
6.
Set the pressures for the remaining cylinders.
NOTE
If the machine is water-cooled, the discharge pres-
sure was already set at the factory. Run custard
mix through the machine to double-check and
fine-tune the discharge pressure for the particular
mix being used.
The remote condenser unit has a head pressure
control set for 245 psi.
Custard mixes that use an extract flavoring run dif-
ferently. Try different pressure settings by adjusting
the AXV. Adjust the pressure setting between 28-32
psi (the machine does not operate correctly if the
AXV is set lower than 28 psi).
7.
If the machine is equipped with the lemon ice option,
set the lemon ice AXV. The lemon ice option is
designated for one cylinder (right cylinder). With
the system still running product, turn the lemon ice
switch on. The AXV is located behind the cylinder
in front of the machine. Set the lemon ice AXV for
38-42 psi.
8.
When testing is done, disassemble and clean the
custard machine. Refer Section 3 for details.
