Stoelting SHAKE MACHINE - Manual (Page 21)

13
H. Shake refrigeration (Model 225R) is automatically
actuated when the spigot is opened. To start the
spinner rotating, you must depress the foot pedal
(some models). When dispensing a product, open
the spigot fully, quickly and completely, filling the
cup in one operation. Slow dispensing, or progres-
sively filling the cup in several steps, may
result in undesirable redution in product
temperature. After dispensing a product, the freezer
will run for 5-20 seconds to freeze new product that
has entered the barrel.
1. The shake freezer is designed to dispense the
product at a constant draw rate of one pint (.47
liters) every 19 seconds. This rate assumes the
mix is supplied to the freezing cylinder at 41° F
(5.0° C) or less and the product is dispensed at
27° F (-3.3° C) or higher, with a nominal overrun
of 50-55%. A higher mix supply temperature, a
lower product temperature, or a lower overrun will
result in a reduced draw rate.
2. It is possible to overdraw, if rate is exceeded for
extended periods. If the freezer is overdrawn,
the result will be a soft product and an air
"popping" sound heard at the freezing cylin
der. During normal operation it is not nec-
essary to be overly concerned about capacity.
But if there is an order for six shakes at one time,
each using 9 ounces (.26 liters) of product, it
should be considered as 54 ounces (1.60 liters)
of product. Experienced operators will notice when
the freezer is beginning to fall behind, and will
slow down the rate of draw so as not to exceed
the capacity.
I. Air-cooled, self-contained shake and soft serve freez-
ers are designed to operate in 90° F (32° C) maxi-
mum ambient air temperature. Higher temperatures
will result in reduced capacity.
J. On hopper models, when the float in the liquid level
indicator is all the way down, there is approximately
two gallons (7.57 liters) of mix left in the hopper. If
mix runs out, excessive overrun will result in air pops
and unsalable product. Keep the hopper full at night
to aid in proper cooling.
3.14 REMOVING MIX FROM THE FREEZER
This cleaning procedure must be followed each time the
freezer is to be shut off for an extended period such as
overnight or on non-business days.
A. Place the mix pump in the OFF position. Pull pickup
hose from mix source.
B. Draw desired frozen mix from freezer. Close spigot.
C. Place POWER switch in CLEAN position. (20 min-
utes maximum)
C. Place the mix pump switch, located on the mix pump,
in the ON position. Immediately open the spigot and
let approximately 8 ounces (.2 liters) of liquid mix
with sanitizing solution, drain out of the spigot.
NOTE
Model 237R freezers have pump switches located
on the side of the upper front panel. (See Fig.10)
D. Close the spigot and open the air bleed valve on the
front door by pushing the valve in and holding. Allow
the barrel to fill until the mix level is 1/2 inch (12.7
mm) below air bleed valve, then release valve and
pull closed to lock in place.
E. Start the compressor and drive motor by placing the
main drive switch in the SERVE position.
F. The product will be ready to serve after the compres-
sor has cycled on and off repeatedly or in approxi-
mately 12 minutes for soft serve and 30 minutes for
shake.
G. Soft serve refrigeration (217 and 237R) is automati-
cally actuated when the spigot is opened. For nor-
mal dispensing, open the spigot no more than 90°.
(This is when the handle knob is pointing directly
away from the front door.) This position provides
excellent control over the product and aids in
making desired shaped portions. Close the spigot
completely after dispensing.
1. The soft serve freezer is designed to dispense
the product at the constant draw rate of one pint
(.47 liters) every 37 seconds. This rate assumes
the mix is supplied to the freezing cylinder at
41° F (5.0° C) or less and the product is dispensed
at 17° F (-8.3° C) or higher, with a nominal over
run of 40%. A higher mix supply temperature, a
lower product temperature, or a lower overrun will
result in a reduced draw rate. Also, some mixes
with a high water content will result in reduced
draw rates.
2. It is possible to overdraw, if the dispense rate
exceeds the freezer's designed freezing capac
ity for extended periods. If the freezer is
over drawn, the result will be a soft product
and an air "popping" sound heard at the
freezing cylinder. During normal operation it
is not necessary to be overly concerned about
capacity. But if there is an order for six shakes
at one time, each using 9 ounces (.26 liters) of
product, it should be considered as 54 ounces
(1.60 liters) of product. Approximately two
minutes must be allowed for a drawing of this
volume. Experienced operators will notice
when the freezer is beginning to fall behind, and
will slow down the rate of draw so as not to
exceed the capacity.