Freeze Down And Operation; Mix Information - Stoelting F112 Owner's Manual

Figure 3-2 Sanitizing hopper
C. Place the switch in the CLEAN position. Check for
leaks.
D. Clean sides of hopper, mix inlet regulator and
underside of hopper cover using a soft bristle
brush dipped in the sanitizing solution (Refer to
Figure 3-2).
E. After five minutes, place a bucket under the spigot
and open spigot to drain sanitizing solution. Place
the switch in the OFF (middle) position. Loosen
freezer door and allow the freezing cylinder to
drain completely. Re-tighten door.
Figure 3-3 Mix Inlet Regulator

3.4 FREEZE DOWN AND OPERATION

This section covers the recommended operating proce-
dures for the safe operation of the freezer.
A. Sanitize just prior to use.
B. Place the switch in the OFF (middle) position.
Make sure the mix inlet regulator is in place before
adding shake mixes. This is not necessary for slush
mixes.
NOTE
C. Pour approximately 1/2 gallon of fully thawed mix
into the hopper. Open spigot and drain a small
amount of mix to remove any remaining sanitizer.
D. Fill the hopper with pre-chilled (40°F or 4°C) mix.
Do not overfill the hopper. Mix level must not be
higher than the air inlet tube on the mix inlet regula-
tor.
E. Place the switch in the ON position.
After the drive motor starts, there is a 3 second de-
lay 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 freezer is designed to dispense the product at
a reasonable draw rate. If the freezer is overdrawn,
the result is a soft product or a product that will not
dispense at all. If this should occur, allow the
freezer to run for approximately 30 seconds before
dispensing additional product.
I. Do not operate the freezer when the ADD MIX
light is on. Refill the hopper immediately.

3.5 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 finished frozen product. A change in freezer
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 and stackable slush
mixes 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. Periodically, stir the mix in the hopper with a
sanitized utensil to help prevent excess foam.
9
NOTE
NOTE