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ELECTRO FREEZE Models 876 and 876RH with Electronic Control
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8.2
Product Preparation
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8.3
Priming
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184960
Important:
DO NOT use the freezer for purposes
other than freezing a "slush" product
or cocktail mix. DO NOT attempt to
freeze plain water. This will result in
damage to the freezer.
1. Use a container of sufficient
capacity and with gallon measurement
markings to accurately mix in quantities
required by the product manufacturer's
instructions.
2. Prepare at least 5 gallons (18.9L)
of mix. Follow the directions exactly as
shown on product label.
EXAMPLE: If using a powdered
neutral base, add contents of pack-
age, 5 lbs. (2.3 kg) of sugar, and just
Priming the freezer removes excess air from the freezing cylinder and sets the
proper consistency for the first cylinder of product.
1. While holding the piston open,
pour the mix directly into the hopper,
allowing the mix to force out any remain-
ing sanitizer (approximately 8 ounces or
250 ml).
2. When pure mix appears (all
sanitizer has been expelled), close the
piston.
Important:
Failure to completely remove sanitizer
or water from the freezing cylinder
before placing in "FREEZE" will
damage the freezer.
3. Remove the air bleed plug and
allow cylinder to fill with mix. Replace air
plug when mix reaches bottom of air plug
opening.
4. Finish filling the hopper with mix.
The freezer will hold 8.5 gallons—3.5
gallons in the freezer cylinder and 5
gallons in the hopper. (32.3 Liters—13.2
L in cylinder and 18.9 L in reservoir.)
enough cold water to equal 5 gallons
(18.9 L) of mix. Never add more
water than instructions call for.
NOTE: The product should register
between 12–14% Brix on a refractom-
eter or a hydrometer. (See Section
11.3)
3. You may precool the slush mix
and thereby gain added capacity in your
freezer, if desired. Cool at 36°F (2°C) —
DO NOT FREEZE.
4. Always thoroughly stir mix before
filling machine. Ingredients can separate
over time and change Brix reading.
NOTE: Do not allow the level of mix in
the hopper to fall below 2 inches.
5. Turn the selector switch to the
"FREEZE" position.
6. Place the hopper cover over the
hopper.
7. When the mix has been frozen to
the proper consistency, the compressor
will automatically shut off. It will restart
whenever the product consistency
changes. The beater will run continu-
ously.
8. See Section 11, Slush Product
Information, for determining consistency
and making adjustments.
9. If your slush mix is above 70°F
(21°C), it will take approximately 30
minutes to freeze down to the proper
consistency.
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