Stoelting O111 Routine Cleaning, Preventive Maintenance, Cleaning and Sanitizing Information

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Figure 3-11 Front Door Parts

H.Install the spigot body with o-ring into the front door from bottom (Fig. 3-11). Push straight up until the spigot is in place.

I.Install the front door on the freezer.

J.Install the circular knobs on the freezer studs.

CAUTION

Overtightening or uneven tensioning of circular knobs may cause damage to front door and cause leaking. Hand tighten circular knobs evenly.

K.Look for the proper seal between the freezer barrel, o-ring, and front door.

L.Install the mix inlet regulator into the freezer with the air tube to the front of the freezer.

M.Install hopper cover and drain tray.

3.12 ROUTINE CLEANING

To remove spilled or dried mix from the freezer exterior, simply wash in the direction of the finish with warm soapy water and wipe dry. Do not use highly abrasive materials as they will mar the finish.

3.13 PREVENTIVE MAINTENANCE

It is recommended that a maintenance schedule be fol- lowed to keep the freezer clean and operating properly.

Cleaning and Sanitizing Information

Soft serve freezers require special consideration when it comes to food safety and proper cleaning and sanitizing.

The following information has been compiled by Purdy Products Company, makers of Stera-Sheen Green Label Cleaner/Sanitizer and specifically covers issues for clean- ing and sanitizing frozen dessert machines. This informa- tion is meant to supplement a comprehensive food safety program.

Soil Materials Associated with Frozen Dessert Machines

MILKFAT/BUTTERFAT – As components of ice-cream/ frozen custard mix, these soils will accumulate on the interior surfaces of the machine and its parts. Fats are difficult to remove and help attribute to milkstone buildup.

MILKSTONE – Is a white/gray film that forms on equip- ment and utensils that come in contact with dairy products. These films will accumulate slowly on surfaces because of ineffective cleaning, use of hard water, or both. Milkstone is usually a porous deposit, which will harbor microbial contaminants and eventually defy sanitizing efforts.

Once milkstone has formed, it is very difficult to remove. Without using the correct product and procedure, it is nearly impossible to remove a thick layer of milkstone. (NOTE: general-purpose cleaners DO NOT remove milkstone.) This can lead to high bacteria counts and a food safety dilemma.

IT IS BEST TO CONTROL MILKSTONE ON A DAILY BASIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD SAFETY PROBLEM.

In addition to food safety, milkstone can cause premature wear to machine parts which can add to costs for replace- ment parts or possibly more expensive repairs if worn machine parts are not replaced once they have become excessively worn.

Important Differences Between Cleaning and Sanitizing

CLEANING vs. SANITIZING

It is important to distinguish between cleaning and sanitiz- ing. Although these terms may sound synonymous, they are not. BOTH are required for adequate food safety and proper machine maintenance.

CLEANING

•Is the removal of soil materials from a surface.

•Is a prerequisite for effective sanitizing.

NOTE

An UNCLEAN surface will harbor bacteria that can defy sanitizing efforts.

Bacteria can develop and resist sanitizing efforts within a layer of soil material (milkstone). Thorough cleaning pro- cedures that involve milkstone removal are critical for operators of frozen dessert machines.

SANITIZING

•Kills bacteria.

•Can be effective on clean surfaces only.

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Contents O111 IntelliTec Models Page STOELTING, LLC Few Words About Safety Table of Contents List of Illustrations Section Description and Specifications DescriptionElectrical Model Optima Countermodel Gravity Freezer DimensionsWeight CoolingSTOELTING, INC Section Installation InstructionsSafety Precautions 502 Hwy Kiel, Wisconsin208/230V 3FREEZERINSTALLATIONShipment and Transit 115V 20 AmpSection Initial Setup and Operation OPERATOR’S Safety PrecautionsOperating Controls and Indicators Dispense Rate Adjusters Front Door Safety SwitchMenu Navigation Buttons When sanitizing the freezer, refer to local sanitary regula SanitizingFreeze Down and Operation Sanitizing HopperMIX Information Cleaning the FreezerDisassembly of Freezer Parts Removing MIX from FreezerCleaning the Freezer Parts Wear LineAssembly of Freezer Sanitize Freezer and Freezer PartsCleaning and Sanitizing Information Routine CleaningPreventive Maintenance Important Differences Between Cleaning and SanitizingAdditional Information DailyWeekly Quarterly Product Consistency AdjustmentExtended Storage SEMI-ANNUALLYLocking OUT Control Panel 13 Product Consistency ControlPage Troubleshooting Section TroubleshootingError Codes Error Code MalfunctionAlternating Flashing Control Panel Lights Problem Possible Cause Remedy Slipping or Temperature Below 40F 4CDrive belt SquealingBRUSHES, DECALS, and Lubrication Section Replacement PartsHOW to Order Parts Part DescriptionO111 Replacement Parts Part Description Quantity Page Warranty Soft Serve / Shake Freezers AS is

O111 specifications

The Stoelting O111 is an advanced soft serve ice cream machine, designed for both high-volume production and unparalleled quality. This machine showcases a blend of efficiency, reliability, and user-friendly features, making it an ideal choice for ice cream parlors, restaurants, and catering services.

One of the main features of the Stoelting O111 is its high-capacity output, capable of producing a significant volume of soft serve in a short period. The machine is designed to handle busy environments, ensuring that customers receive their desserts quickly, which is essential during peak hours. It typically offers dual-flavor capabilities, allowing the simultaneous dispensing of two different ice cream flavors. This not only enhances customer choice but also provides the opportunity for creative mix-ins and swirls.

In terms of technology, the Stoelting O111 is equipped with a state-of-the-art refrigeration system that maintains optimal product consistency. This system includes a direct drive compressor, which ensures efficient cooling while minimizing energy consumption. The machine also features a temperature control panel that allows operators to adjust the serving temperature for different products, thereby enhancing the overall quality and texture of the soft serve.

Another standout characteristic of the Stoelting O111 is its intuitive digital controls. These controls provide operators with real-time monitoring of the machine’s performance, enabling them to make quick adjustments as necessary. The easy-to-read display shows information on the mix levels, temperature settings, and machine status, allowing for proactive maintenance and minimal downtime.

Moreover, the Stoelting O111 prioritizes hygiene and ease of cleaning. It features a removable mix hopper and dispensing nozzle, facilitating thorough cleaning procedures. This focus on maintenance aligns with health standards, ensuring that the soft serve produced remains safe and high-quality.

With its robust construction, user-friendly interface, and advanced technologies, the Stoelting O111 stands out as a reliable machine that caters to the demands of the modern food service industry. Whether it's for a busy ice cream shop or a special event, the Stoelting O111 delivers exceptional performance and superior soft serve, making it a valuable addition to any establishment.
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