Model DC-4, DC-4T
OWNER’S MANUAL
Manual No. 513629 August, 2007
DIPPING CABINET
DC-4 AND DC-4T
The dipping cabinet allows for the storage of freshly run
custard for use in cones, dishes and other products. The
dipping cabinet features an adjustable digital temperature
controller which holds the custard at a consistent dipping
temperature. The dipping cabinet has four 4.25 gallon
removable square buckets.
This manual is designed to assist in the use of the DC-4
and DC-4T dipping cabinets.
Dipping Cabinet (DC-4T Shown)
Dimensions
CAUTION
Electrical Hazard
Do not operate the dipping cabinet unless the receptacle has an electrical ground. Do not attempt
any repairs unless the power has been disconnected.
CLEANING THE DIPPING CABINET
The frequency of cleaning must comply with local health
regulations. To clean the dipping cabinet, refer to the
following steps:
1. Remove the buckets from the dipping cabinet and
take them to the washing station.
2. Turn the dipping cabinet power switch OFF. This
must be done daily to allow the cabinet to reach
above freezing temperatures.
3. Remove the stainless steel covers and take them
to the washing station.
4. Prepare detergent water by mixing 2 oz. of
Palmolive detergent or equivalent in 2 gallons of
90° to 110°F water.
5. Place the buckets and covers in the detergent
solution. Clean the buckets and covers with a
towel or sponge.
6. Thoroughly wash the dipping cabinet exterior,
bucket well, and trough with a clean towel and the
detergent solution.
7. Rinse all cleaned surfaces with a clean towel and
water. Dry all surfaces with a clean dry towel.
2. Place the cleaned buckets and covers into the
sanitizer solution.
3. With a clean and sanitized towel, wipe the dipping
cabinet exterior, bucket well, and trough.
4. Remove the buckets and covers from the sanitizer
solution and let them air dry.
5. Place the buckets into the well and install the
covers onto the dipping cabinet.
6. Turn the dipping cabinet power switch ON.
NOTE
Allow the dipping cabinet to operate for at least 2
hours prior to adding any custard.
SANITIZING THE DIPPING CABINET
Sanitizing must be done after the dipping cabinet is
cleaned and before any product is added. Sanitizing the
night before is not effective. However, you should always
clean the dipping cabinet and parts after each use.
When sanitizing the freezer, refer to local sanitary regulations for applicable codes and recommended sanitizing
products and procedures. The frequency of sanitizing
must comply with local health regulations.
In general, sanitizing may be conducted as follows:
1. Prepare Stera-Sheen Green Label Sanitizer or
equivalent according to manufacturer’s
instructions to provide a 100 parts per million
strength solution. Mix sanitizer in quantities of no
less than 2 gallons of 90° to 110°F water.
Typical Settings for DC4 and DC4T
Note: Please use these settings as guidelines. Each cabinet may vary and should be set
up for highest efficiency, best quality, and preferred product texture. Space has been
provided for inputting the final settings after set up
Settings for Lemon Ice Bucket
Factory Settings
Press set button on thermostat once F/C: F ________
Press set button again S1 10° ________
Press set button again Diff 1: 2° ________
Press set button again Mode: C1 ________
Press set button again S1 0 ________
Press set button again Diff 2 2 ________
Press set button again Mode C2 ________
Press the set button one more time and it will show current temperature and lock in any changes
that were made.
Settings for Custard Buckets
Factory Settings
Press set button on thermostat once F/C: F ________
Press set button again S1 10° ________
Press set button again Diff 1: 2° ________
Press set button again Mode: C1 ________
Press set button again S1 0 ________
Press set button again Diff 2 2 ________
Press set button again Mode C2 ________
Press the set button one more time and it will show current temperature and lock in any changes
that were made.
Your Settings
Your Settings
o
r
a
t
o
r
a
p
v
E
e
)
a
r
d
t
u
(
s
C
3
8
/
"
3
8
/
"
o
n
t
i
u
c
S
d
o
i
e
n
o
l
S
o
n
t
i
u
c
S
d
o
i
e
n
o
l
S
t
k
u
c
B
E
t
o
c
a
s
t
T
h
e
o
r
a
t
o
r
a
p
v
E
e
t
k
)
c
o
(
L
e
m
u
n
e
I
c
B
o
s
T
h
e
r
m
i
r
m
p
a
n
x
E
t
c
a
t
i
n
V
e
v
a
p
a
n
x
n
o
i
s
i
S
l
o
i
s
1
4
/
"
V
e
v
a
l
1
4
/
"
s
a
g
s
l
g
h
t
r
e
r
y
D
t
F
e
r
l
i
h
t
S
c
i
r
e
P
L
o
w
p
e
O
P
3
8
/
"
e
v
a
l
o
f
f
V
h
u
t
-
S
T
a
r
e
s
P
(
L
o
w
p
u
r
s
e
L
)
4
A
-
4
R
0
r
o
r
s
e
s
o
m
p
C
n
e
o
s
l
C
w
u
r
s
s
e
G
I
S
5
P
I
G
S
2
0
P
e
o
o
d
l
r
i
C
A
e
e
n
r
s
o
n
d
C
g
n
p
p
i
i
D
h
u
t
-
S
r
P
g
h
i
(
H
e
t
R
n
e
a
b
i
C
e
v
a
l
o
f
f
V
e
T
a
p
u
s
e
s
f
r
g
e
i
)
r
1
4
/
"
m
c
a
t
i
h
e
c
o
n
S
a
t
i
r
M
o
d
e
l
C
D
L
-
U
C
t
s
n
e
a
b
i
g
C
n
p
p
i
i
D
t
l
o
1
1
5
V
p
m
1
5
A
u
g
l
P
L
K
B
L
K
B
l
o
i
t
P
g
L
h
i
t
D
E
R
D
E
R
T
G
S
u
m
(
S
T
G
S
n
i
(
W
D
E
R
C
R
U
P
L
U
B
r
e
S
r
u
s
e
s
P
a
C
p
i
D
p
i
n
M
i
a
n
T
m
e
1
e
r
)
m
2
r
)
t
e
1
g
o
C
t
a
u
r
r
e
e
p
C
N
C
N
2
0
V
R
U
P
n
n
g
s
i
o
n
C
d
e
t
n
i
U
L
U
L
U
B
c
i
h
t
w
b
n
i
t
e
n
o
t
l
r
O
N
R
B
O
N
R
O
M
O
C
B
u
m
m
S
S
M
U
M
S
F
O
F
I
T
N
W
C
c
t
o
r
o
n
C
t
a
e
r
n
t
i
-
e
r
W
t
c
i
h
w
a
n
b
e
i
M
n
a
i
R
E
R
E
C
i
d
e
o
n
l
o
S
T
H
W
T
H
W
T
H
W
T
H
W
t
T
H
W
T
H
W
I
c
L
e
m
o
n
w
S
N
M
O
L
C
O
T
G
1
S
I
e
c
(
D
E
R
t
e
n
i
b
a
C
g
n
i
p
p
i
D
-
4
C
D
L
-
U
C
4
T
C
D
)
L
e
m
o
n
T
G
2
S
d
)
(
t
a
r
u
C
s
1
2
0
V
n
L
m
e
o
a
r
e
T
m
e
p
N
C
N
c
u
e
c
I
B
o
C
t
u
r
e
L
E
Y
O
L
U
B
M
O
C
t
e
k
n
t
r
o
l
E
F
O
F
A
T
S
U
C
d
e
-
t
u
a
s
C
r
t
c
i
h
e
I
c
L
e
m
o
I
E
C
D
R
n
i
d
e
o
n
l
o
S
T
H
W
T
H
W
m
c
i
t
a
e
h
c
S
l
a
c
i
E
r
t
c
e
l
Loading...