C.Place the mix pump switch, located on the mix pump, in the ON position. Immediately open the spigot and let approximately 8 ounces (.2 liters) of liquid mix with sanitizing solution, drain out of the spigot.

NOTE

Model 237R freezers have pump switches located on the side of the upper front panel. (See Fig.10)

D.Close the spigot and open the air bleed valve on the front door by pushing the valve in and holding. Allow the barrel to fill until the mix level is 1/2 inch (12.7 mm) below air bleed valve, then release valve and pull closed to lock in place.

E.Start the compressor and drive motor by placing the main drive switch in the SERVE position.

F.The product will be ready to serve after the compres- sor has cycled on and off repeatedly or in approxi- mately 12 minutes for soft serve and 30 minutes for shake.

G.Soft serve refrigeration (217 and 237R) is automati- cally actuated when the spigot is opened. For nor- mal dispensing, open the spigot no more than 90°. (This is when the handle knob is pointing directly away from the front door.) This position provides excellent control over the product and aids in making desired shaped portions. Close the spigot completely after dispensing.

1. The soft serve freezer is designed to dispense the product at the constant draw rate of one pint (.47 liters) every 37 seconds. This rate assumes the mix is supplied to the freezing cylinder at 41° F (5.0° C) or less and the product is dispensed at 17° F (-8.3° C) or higher, with a nominal over run of 40%. A higher mix supply temperature, a lower product temperature, or a lower overrun will result in a reduced draw rate. Also, some mixes with a high water content will result in reduced draw rates.

2. It is possible to overdraw, if the dispense rate exceeds the freezer's designed freezing capac ity for extended periods. If the freezer is over drawn, the result will be a soft product and an air "popping" sound heard at the freezing cylinder. During normal operation it is not necessary to be overly concerned about capacity. But if there is an order for six shakes at one time, each using 9 ounces (.26 liters) of product, it should be considered as 54 ounces (1.60 liters) of product. Approximately two minutes must be allowed for a drawing of this volume. Experienced operators will notice when the freezer is beginning to fall behind, and will slow down the rate of draw so as not to exceed the capacity.

H.Shake refrigeration (Model 225R) is automatically actuated when the spigot is opened. To start the spinner rotating, you must depress the foot pedal (some models). When dispensing a product, open the spigot fully, quickly and completely, filling the cup in one operation. Slow dispensing, or progres- sively filling the cup in several steps, may result in undesirable redution in product temperature. After dispensing a product, the freezer will run for 5-20 seconds to freeze new product that has entered the barrel.

1.The shake freezer is designed to dispense the product at a constant draw rate of one pint (.47 liters) every 19 seconds. This rate assumes the mix is supplied to the freezing cylinder at 41° F (5.0° C) or less and the product is dispensed at 27° F (-3.3° C) or higher, with a nominal overrun of 50-55%. A higher mix supply temperature, a lower product temperature, or a lower overrun will result in a reduced draw rate.

2.It is possible to overdraw, if rate is exceeded for extended periods. If the freezer is overdrawn, the result will be a soft product and an air "popping" sound heard at the freezing cylin der. During normal operation it is not nec- essary to be overly concerned about capacity. But if there is an order for six shakes at one time, each using 9 ounces (.26 liters) of product, it should be considered as 54 ounces (1.60 liters) of product. Experienced operators will notice when the freezer is beginning to fall behind, and will slow down the rate of draw so as not to exceed the capacity.

I.Air-cooled, self-contained shake and soft serve freez- ers are designed to operate in 90° F (32° C) maxi- mum ambient air temperature. Higher temperatures will result in reduced capacity.

J.On hopper models, when the float in the liquid level indicator is all the way down, there is approximately two gallons (7.57 liters) of mix left in the hopper. If mix runs out, excessive overrun will result in air pops and unsalable product. Keep the hopper full at night to aid in proper cooling.

3.14 REMOVING MIX FROM THE FREEZER

This cleaning procedure must be followed each time the freezer is to be shut off for an extended period such as overnight or on non-business days.

A.Place the mix pump in the OFF position. Pull pickup hose from mix source.

B.Draw desired frozen mix from freezer. Close spigot.

C.Place POWER switch in CLEAN position. (20 min- utes maximum)

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