CAUTION

DO NOT PLACE THE MIX INLET REGULATOR INTO THE HOPPER BEFORE INSTALLING THE AUGER.

E.Install the two plastic flights onto rear of the auger and insert part way into freezer barrel.

F.Install the third plastic flight, push the auger into the freezer barrel and rotate slowly until the auger engages the drive socket.

G.Install the auger support and bearing into the front of the augers with one leg of the support at 9 o’clock.

NOTE

Apply a small amount of Petro-Gel to the surface of the cam on the spigot handle prior to assembly of handle to the spigot body.

H.Install the spigot bodies with O-rings into the front door from the bottom (Fig.25). Push straight up until the spigots are in place. Install rosette caps.

Figure 25. Exploded View of Front Door

I.Install the front door on the freezer.

J.Install the circular knobs on the freezer studs.

CAUTION

FINGER TIGHTEN THE CIRCULAR KNOBS EVENLY. DO NOT OVERTIGHTEN KNOBS.

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

K.Install the mix air regulator into the freezer with the air tube to the front of the freezer. (Fig. 26).

NOTE

Refer to page 3-2, section 3.3, for sanitizing the assembled freezer before filling with mix.

Figure 26. Install Mix Inlet Regulators

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.

3.13PREVENTIVEMAINTENANCE

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

A.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 cleaning and sanitizing frozen dessert machines. This information 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 build-up.

MILKSTONE – Is a white/gray film that forms on equipment 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.

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