Running Product And Setting Pressures - Stoelting IntelliTec M202 series Operator's Manual

4 Connect the refrigeration lines from the line sets
to the machine. Access the machine from the
left or right service panel. Use caution when
connecting the lines. Connect the suction line fi rst
then connect the liquid line. Run the refrigeration
lines under the machine. There is approximately
6" of clearance between machine and the fl oor.
The stainless steel legs are adjustable and can
raise the machine up to 7" off the fl oor if necessary.
Wrap the suction solenoid in a cold wet rag when
soldering to prevent damage to the solenoid. Also,
be aware of the electrical conduit inside custard
machine while soldering the refrigeration lines.
A liquid line dryer is supplied with the machine
and should be the last connection made in the
system. Use good piping techniques to keep the
system clean. Do not leave the lines open and
exposed for a long period.
5 After fi nishing the refrigeration connections,
connect power to the machine. Refer to
"B. Running Electrical Lines" for the proper
procedures. Check the rotation of the beater
shaft. When looking at the machine from the
front, the shaft needs to turn counterclockwise.
If the shaft is turning the wrong direction, shut off
power to the cylinder and switch the L1 and L3
wires. Check rotation again to verify the shaft is
rotating counterclockwise. Once verifi ed, tighten
the screws on the electrical box cover.
If the machine is single phase and the beater
shaft rotation is clockwise, then complete one
of the following procedures. Check rotation after
each procedure.
A. Change programming on variable speed drive
to reverse motor.
B. Change the T1 and T3 output leads going to
the motor from the drive.
C. Change the leads inside the motor electrical
box.
6 Use good refrigeration practices to charge the
system with the required charge. Air-cooled
machines require 20 lbs of refrigerant per cylinder
and water-cooled machines require 8 lbs of
refrigerant per cylinder. Make sure the suction
solenoid is energized and that the shut off valves
are open.
Air-cooled units require one remote condensing
unit (with compressor) per barrel. Condensing
units #285090 and #285091 ship from the factory
with 20 lbs of R-404A for up to a 50' line set. Add
1 lb of refrigerant for every 10' increase to the line
set. Line set max 100'. Water-cooled machines are
factory charged.
Owner's Manual #513666
NOTE
F. RUNNING PRODUCT AND SETTING PRESSURES
FOR THE CUSTARD MACHINE
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. If
custard is not available, RV antifreeze can be
used as an alternative. Mix the RV antifreeze in a
concentration of 1 part antifreeze to 1 part water.
If RV antifreeze is used, the pressures will need
to be rechecked when custard mix is available.
The RV antifreeze will indicate that the system
is functioning correctly.
2 Disassemble, clean and sanitize each freezing
cylinder. Refer to the Section 3 for proper
instructions.
3 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 EPR to
53-57 psi.
4. 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
NOTE
M202B Model Machines