Stoelting E131 Operators Manual

Model E131 & F131

OPERATORS MANUAL

Manual No. 513536 Rev.4

This manual provides basic information about the machine. Instructions and suggestions are
given covering its operation and care.

The illustrations and specifi cations are not binding in detail. We reserve the right to make
changes to the machine without notice, and without incurring any obligation to modify or pro­vide new parts for machines built prior to date of change.

DO NOT ATTEMPT to operate the machine until instructions and safety precautions in this
manual are read completely and are thoroughly understood. If problems develop or questions
arise in connection with installation, operation, or servicing of the machine, contact Stoelting.

stoeltingfoodservice.com

Stoelting Foodservice Equipment
502 Highway 67
Kiel, WI 53042-1600
U.S.A.

Main Tel: [phone]
Fax: [phone]

Customer Service: 888.429.5920
Fax: [phone]
Email: [e-mail]

© 2014 PW Stoelting, LLC

A Few Words About Safety

Safety Information

Read and understand the entire manual before
operating or maintaining Stoelting equipment.

This manual provides the operator with information
for the safe operation and maintenance of Stoelting
equipment. As with any machine, there are hazards
associated with their operation. For this reason safety
is emphasized throughout the manual. To highlight
specifi c safety information, the following safety defi ni-
tions are provided to assist the reader.

The purpose of safety symbols is to attract your at­tention to possible dangers. The safety symbols, and
their explanations, deserve your careful attention
and understanding. The safety warnings do not by
themselves eliminate any danger. The instructions
or warnings they give are not substitutes for proper
accident prevention measures.

If you need to replace a part, use genuine Stoelting
parts with the correct part number or an equivalent
part. We strongly recommend that you do not use
replacement parts of inferior quality.

Safety Alert Symbol:

This symbol Indicates danger, warning or caution.

Attention is required in order to avoid serious per­sonal injury. The message that follows the symbol
contains important information about safety.

Signal Word:

Signal words are distinctive words used throughout

this manual that alert the reader to the existence and
relative degree of a hazard.

WARNING

The signal word “WARNING” indicates a potentially
hazardous situation, which, if not avoided, may result
in death or serious injury and equipment/property
damage.

CAUTION

The signal word “CAUTION” indicates a potentially

hazardous situation, which, if not avoided, may result
in minor or moderate injury and equipment/property
damage.

CAUTION

The signal word “CAUTION” not preceded by the
safety alert symbol indicates a potentially hazardous
situation, which, if not avoided, may result in equip­ment/property damage.

NOTE (or NOTICE)

The signal word “NOTICE” indicates information or
procedures that relate directly or indirectly to the
safety of personnel or equipment/property.

TABLE OF CONTENTS

SECTION 1 - SPECIFICATIONS .................................................................................. 1

1.1 Description ............................................................................................................ 1

1.2 Specifications ........................................................................................................ 1

SECTION 2 - INSTALLATION INSTRUCTIONS .......................................................... 3

2.1 Safety Precautions................................................................................................. 3

2.2 Shipment and Transit ............................................................................................. 4

2.3 Freezer Installation ................................................................................................. 4

2.4 Floor Stand Installation ........................................................................................... 5

2.5 Installing Permanent Wiring .................................................................................... 5

SECTION 3 - INITIAL SET-UP AND OPERATION....................................................... 7

3.1 Operator's Safety Precautions................................................................................ 7

3.2 Operating Controls and Indicators .......................................................................... 7

3.3 Sanitizing ............................................................................................................... 8

3.4 Freeze Down and Operation .................................................................................. 9

3.5 Mix Information....................................................................................................... 10

3.6 Removing Mix from Freezer ................................................................................... 11

3.7 Cleaning the Freezer.............................................................................................. 1 1

3.8 Disassembly of Freezer Parts ................................................................................ 11

3.9 Cleaning the Freezer Parts .................................................................................... 13

3.10 Sanitize Freezer and Freezer Parts........................................................................ 13

3.11 Assembly of Freezer .............................................................................................. 13

3.12 Routine Cleaning ................................................................................................... 14

3.13 Preventative Maintenance ...................................................................................... 14

3.14 Extended Storage.................................................................................................. 17

SECTION 4 - TROUBLESHOOTING............................................................................ 19

4.1 Troubleshooting Chart ............................................................................................ 19

4.2 Error Code System ................................................................................................ 21

SECTION 5 - REPLACEMENT PARTS........................................................................ 23

5.1 How to Order Parts ................................................................................................ 23

LIST OF ILLUSTRATIONS

Fig. Description Page

1 Model Endura/Futura 131 Freezer ...................................................................... 1

2 Specifications .................................................................................................... 1

3 Warning Label Locations.................................................................................... 3

4 Sp ace and Ventilation Requirements.................................................................. 4

5 Installing T ray and Insert ...................................................................................... 4

6 Power Cord........................................................................................................ 4

7 Floor Stand ........................................................................................................ 5

8 Power Cord Connection ..................................................................................... 5

9 Controls ............................................................................................................. 7

10 Mix Inlet Regulator .............................................................................................. 9

11 Sanitizing Procedure.......................................................................................... 9

12 Clean Control ..................................................................................................... 9

13 Sanitizing Hopper............................................................................................... 9

14 Spigot Opened and Solution Draining ................................................................ 9

15 Dispensing Product............................................................................................10

16 Removing Mix Inlet Regulator..............................................................................11

17 Draining Mix.......................................................................................................11

18 Auger Flight Wear and Front Auger Support Wear..............................................11

19 Removing Front Door .........................................................................................12

20 Front Door Disassembly.....................................................................................12

21 Removing Auger Support ...................................................................................12

22 Auger Shafts ......................................................................................................12

23 Removing "O" Ring ............................................................................................13

24 Exploded View of Auger.....................................................................................13

25 Exploded View of Front Door .............................................................................14

26 Install Mix Inlet Regulators ...................................................................................14

27 Condenser and Filter..........................................................................................17

28 Condenser Inspection.........................................................................................17

29 Spigot, Front Door and Auger Assembly ............................................................24

SECTION 1

SPECIFICATIONS

1.1 DESCRIPTION

The Stoelting Endura/Futura 131 counter freezer is gravity
fed. The freezer is equipped with fully automatic controls to
provide a uniform product. The freezer is designed to
operate with almost any type of commercial soft serve or
non-dairy mixes available, including ice milk, ice cream,
yogurt, and frozen dietary desserts.

The freezer is designed to be used with both barrels in
operation. If you desire to use one barrel only, the freezer
must be cleaned, sanitized and filled with fresh mix daily.
For more information call your authorized Stoelting
Serviceperson.

This manual is designed to assist qualified service person­nel and operators in the installation, operation and mainte­nance of the Stoelting Model Endura/Futura 131 gravity
freezer.

Information Packet Location

Model Endura/Futura 131 - behind

Left Side Panel or behind the Front

Decorative Panel.

1.2 SPECIFICATIONS

Figure 1. Model Endura/Futura 131 Freezer

(This freezer is mounted on the optional Floor Stand.)

Figure 2. Specifications

1

MODEL ENDURA/FUTURA 131
COUNTER MODEL
GRAVITY FREEZER

Dimensions:

Freezer: 22" (56 cm) wide x 28" (72 cm) deep x 34.75" (88 cm) high
Crated: 28" (71 cm) wide x 35" (89 cm) deep x 38" (96 cm) high

Weight:

Freezer: 370 lbs. (168 kg) Crate d: 450 lbs. (204 kg)

Electrical:

NOITPIRCSED 131ARUDNE 131ARUTUF

CAegatloV

spmAnuRlatoT

srotoMevirD

rosserpmoC

99UTB008,11

V032-802hP1V032-802hP1

0.110.21

hcaePH4/3hcaePH4/3

UTB06

Use 20 amp HACR circuit breaker.
Automatic safeguard circuit built into electronic control - protects major freezer components under normal operating

conditions.

Cooling

Air cooled requires minimum 3" air clearance on right and left hand side. No clearance needed in the rear.
Water cooled required 3/8" I.D. water supply line and 3/8" I.D. drain line minimum.

Hopper

3 Gallons (11.35 liters) each refrigerated and insulated.

2

SECTION 2

INSTALLATION INSTRUCTIONS

2.1 SAFETY PRECAUTIONS
Do not attempt to operate the freezer until the safety

precautions and operating instructions in this manual are
read completely and are thoroughly understood.

T ake notice of all warning labels on the freezer (Fig. 3).
The labels have been put there to help maintain a safe
working environment. The labels have been designed to
withstand washing and cleaning. All labels must remain
legible for the life of the freezer.

Labels should be checked periodically to be sure they
can be recognized as warning labels.

If danger, warning or caution labels are needed, indicate
the part number, type of label, location of label, and
quantity required along with your address and mail to:

STOEL TING, INC.

ATTENTION: Customer Service

502 HWY 67

Kiel, Wisconsin 53042-1600

HEAT SENSITIVE THERMISTOR LOCATED
UNDER THIS COVER. TEMPERATURE
MUST NOT EXCEED 220°F NEAR
THERMISTOR. HEAT SINK MUST BE
USED WHEN BRAZING ON EVAPORATOR
OUTLET. CHECK RESISTANCE BEFORE
REMOVAL OF THERMISTOR.
SEE SERVICE MANUAL.

Fig. 3. Warning Label Locations

3

2.2 SHIPMENT AND TRANSIT

The freezer has been assembled, operated and in­spected at the factory . Upon arrival at the final destina­tion, the complete freezer must be checked for any
damage which may have occurred during transit.

With the method of packaging used, the freezer should
arrive in excellent condition. THE CARRIER IS RE­SPONSIBLE FOR ALL DAMAGE IN TRANSIT ,
WHETHER VISIBLE OR CONCEALED. Do not pay the
freight bill until the freezer has been checked for dam­age. Have the carrier note any visible damage on the
freight bill.

If concealed damaged and/or shortage is found later,
advise the carrier within 10 days and request inspection.
The customer must place claim for damages and/or
shortages in shipment with the carrier . Stoelting, Inc.

cannot make any claims against the carrier.

2.3 FREEZER INST ALLATION

Installation of the freezer involves moving the freezer
close to its permanent location, removing all crating,
setting in place, assembling parts, and cleaning.

CAUTION
FAILURE TO PROVIDE ADEQUATE VENTILATION WILL
VOID WARRANTY!

D. Place the OFF-ON switch in the OFF position. See

Figure 8.

E. Install the drip tray, drain trays, covers and other

miscellaneous parts on the freezer . (Fig. 5)

A. Uncrate the freezer.
B. Accurate leveling is necessary for correct drainage

of freezer barrel and to insure correct overrun. Place
a spirit level on top of the freezer at each corner to
check for level condition. If adjustment is necessary ,
level the freezer by turning the bottom part of each
leg in or out. Then separate freezer base gasket and
install with the seam to the back and the flat to the
bottom.

C. Air cooled freezers require correct ventilation. The

right side of the freezer is the air intake and must
have a 3" (7.5cm) clearance. Air discharges out of the
left side of the unit and must have 3" (7.5cm) clear­ance. Do not obstruct the intake or discharge (Fig.4).

Figure 5. Installing Tray and Insert

F. Connect the power cord. The plug is designed for 208

or 230 volt/20 amp duty . Check the nameplate on
your freezer for proper supply . The unit must be
connected to a properly grounded receptacle. The
electrical cord furnished as part of the freezer has a
three prong grounding type plug (Fig. 6). The use of
an extension cord is not recommended. If one must
be used, use one with a wire size 12 gauge or heavier
with a ground wire. Do not use an adaptor to get
around grounding requirement.

CAUTION
DO NOT ALTER OR DEFORM PLUG IN ANY WAY!

Fig. 4. Space and Ventilation Requirements

Figure 6. Power Cord

4

2.4 FLOOR ST AND INST ALLA TION

To install the E/F131 on the floor stand, follow the steps
outlined below.

1. Uncrate the floor stand and place in an upright posi
tion.

NOTE

Detailed instructions are included with each floor stand.

2. Place a spirit level across the top of the stand to
check for level condition, side to side and front to
back. If adjustment is necessary , level the stand by
turning the bottom part of each caster in or out, then
tighten the lock nut, and lock caster .

2.5 INSTALLING PERMANENT WIRING

WARNING
ELECTRICAL TECHNICIANS MUST BE CONTINUOUSLY
ALERT TO THE PRACTICE OF ALL NECESSARY SAFETY
RULES AND PRECAUTIONS WHEN SERVICING THIS
EQUIPMENT AS VOLTAGES ARE PRESENT WHICH
CAN CAUSE SERIOUS OR FATAL INJURY.

ELECTRICAL WIRING MATERIALS, ARRANGEMENT
AND GROUNDING MUST CONFORM WITH NATIONAL
AND OTHER APPLICABLE ELECTRICAL CODES.

If permanent wiring is required by local codes, the following
procedure must be performed:

3. Remove the four legs from the freezer and replace
with the four leg adapters provided. Adapters must be
fully tightened to the freezer .

4. Place the E/F131 freezer on the floor stand with the
front of the freezer to the door end of the stand.
Secure the freezer to the stand with the nuts and lock
washers provided. Then separate freezer base gsaket
and install the seam to the back and the flat to the
bottom (Fig. 7).

A. Remove the back panel.
B. Disconnect the wires from the terminal block. Discon-

nect the green ground wire from the grounding stud.

Fig. 7. Floor Stand

Figure 8. Power Cord Connection

C. Remove the power cord.
D. Install permanent wiring according to local code.
E. Replace the back panel.

5

6

SECTION 3

INITIAL SET-UP AND OPERATION

3.1 OPERA TOR'S SAFETY PRECAUTIONS

SAFE OPERATION IS NOT AN ACCIDENT; Observe
these rules:

A. Know the freezer. Read and understand the

Operating Instructions.
B. Notice all warning labels on the freezer.
C. Wear proper clothing. Avoid loose fitting garments,

and remove watches, rings or jewelry which could

cause a serious accident.
D. Maintain a clean work area. Avoid accidents by

cleaning up the area and keeping it clean.
E. Stay alert at all times. Know which switch, push

button or control you are about to use and what

effect it is going to have.
F. Disconnect electrical cord for maintenance.

Never attempt to repair or perform maintenance on

the freezer until the main electrical power has been

disconnected.
G. Do not operate under unsafe operating condi

tions. Never operate the freezer if unusual or exces

sive noise or vibration occurs.

3.2 OPERATION CONTROLS AND INDICA TORS

Before operating the freezer, it is required that the
operator know the function of each operating control.
Refer to Figure 9 for the location of the operating controls
on the freezer.

WARNING
THE CLEAN-OFF-ON SWITCH MUST BE PLACED IN
THE OFF POSITION WHEN DISASSEMBLING FOR
CLEANING OR SERVICING. THE FREEZER MUST BE
DISCONNECTED FROM ELECTRICAL SUPPLY BEFORE
REMOVING ANY ACCESS PANEL.

A. SPIGOT SWITCH

The SPIGOT switch will automatically actuate the
auger drive and refrigeration systems when the
spigot is opened to dispense product. When the
spigot is closed, the drive motor and compressor will
remain "on" until the product in the barrel reaches
the proper consistency .

B. OFF-ON SWITCH

The OFF-ON switch is a two position toggle switch
used to supply power to the control circuit. When the
switch is in the OFF position, nothing will turn. When
the switch is in the ON position, the freezer can be
run in the freezing mode or cleaning mode. The
freezer will be in the idle mode until a switch is
activated.

Figure 9. Controls

7

C. PUSH TO FREEZE SWITCH

The PUSH TO FREEZE switch is a "snap" switch
used to start the freezing cycle. During initial freeze
down, the OFF-ON switch is placed in the ON
position. Then the PUSH TO FREEZE switch is
pressed until the drive motor and compressor come
"ON".

NOTE

After the gearmotor starts, there is a 3 second
delay before the compressor starts.

During the normal operation, the red PUSH TO FREEZE
switch light will illuminate after the freezer has been idle
for the preset cycles. Before drawing product, press the
red PUSH TO FREEZE switch if it is illuminated. Wait
until the green light is illuminated before dispensing.

NOTE

If the freezer shuts off and the PUSH TO
FREEZE light flashes, you have an error condi­tion. Turn the OFF-ON switch to the OFF
position, correct the problem and turn the
freezer back on. (See Troubleshooting.)

NOTE

Failure to immediately refill hopper may result in opera­tional problems.

H. HOLD READY SWITCH

The HOLD READY switch is a push button switch.
When pushed in and held for 5 seconds, the hold ready
mode will be activated. The product will remain ready
to serve and the freezer will not go to idle. To return to
normal operation push and hold for 5 seconds.

I. HIGH PRESSURE CUTOUT

The HIGH PRESSURE CUTOUT switch is a safety
switch designed to protect the compressor from dam­age due to excessive head pressure. When tripped,
the lever will be out, push in to reset.

J. DISPENSE RATE ADJUSTER

The DISPENSE RATE ADJUSTER limits the opening
of the spigot.

To adjust product dispense rate, turn the adjusting
knobclockwise for slower flow and counterclockwise
for faster flow.

D. GREEN LIGHT

The green light is used to indicate that the product
has reached the proper consistency and is ready to
be dispensed. The light begins to flash at 98% of
consistency.

NOTE

If the PUSH TO FREEZE red light is illuminated,
push the PUSH TO FREEZE switch and wait
until the green light illuminates before dispens­ing.

E. CLEAN SWITCH

The CLEAN switch is a "snap" switch. When the switch
is pushed the refrigeration system will be OFF and the
auger will rotate for cleaning. When the switch is
pushed again, the auger will stop and the CLEAN light
will flash indicating the freezer is in the CLEAN mode.
To exit the CLEAN mode turn the OFF-ON switch to
the OFF position. If the freezer is left in CLEAN for
more than 30 minutes or is pushed three times in ten
seconds, it will go in error.

F. DRIVE MOTOR OVERLOAD

The internal drive motor overload will trip if the drive
motor is overloaded. It will reset after approximately
10-12 minutes. If the drive motor continues to trip,
refer to Section 4-Troubleshooting.

G. RED MIX LOW LENS

The red MIX LOW light is designed to alert the
operator to a low mix condition. The lens will illumi­nate with approximately one gallon of mix in the
hopper. When the MIX LOW lens is lit, refill hopper
immediately.

K. DOOR INTERLOCK SWITCH

When the door is securely fastened, the freezer will
operate normally . When the door is removed, the
drive and compressor will not run.

3.3 SANITIZING

Sanitizing must be done after the freezer is clean and
just before the hopper is filled with mix. Sanitizing the
night before is not effective. However, you should
always clean the freezer and parts after using it.

WARNING
THE UNITED STATES DEPARTMENT OF AGRICUL­TURE AND THE FOOD AND DRUG ADMINISTRATION
REQUIRE THAT ALL CLEANING AND SANITIZING SO­LUTIONS USED WITH FOOD PROCESSING EQUIP­MENT BE CERTIFIED FOR THIS USE.

When sanitizing the freezer, refer to local sanit ary
regulations for applicable codes and recommended
sanitizing products and procedures. The frequency of

sanitizing must comply with local health regula­tions. Mix sanitizer according to manufacturer’s instruc-

tions to provide a 100 parts per million strength solution.
Mix sanitizer in quantities of no less than 2 gallons (7.5
liters) of 120°F of water. Allow sanitizer to contact the
surfaces to be sanitized for 5 minutes. Any sanitizer
must be used only in accordance with the
manufacturer’s instructions.

CAUTION
PROLONGED CONTACT OF SANITIZER WITH FREEZER
MAY CAUSE CORROSION OF STAINLESS STEEL
PARTS.

8

In general, sanitizing may be conducted as follows:
A. Push the mix inlet regulator into hopper with air inlet

(long) tube toward the front of the freezer.
(Fig. 10).

Figure 10. Mix Inlet Regulator

B. Prepare 2 gallons (7.5 liters) of sanitizing solution

following manufacturer’s instructions. Pour into
hopper with mix inlet regulator in place (Fig. 1 1).

D. Clean sides of hopper, mix inlet regulator and under-

side of hopper cover using a sanitized soft bristle
brush dipped in the sanitizing solution (Fig. 13).

Figure 13. Sanitizing Hopper

E. After five minutes, place a bucket under the spigot

and open spigot to drain sanitizing solution. When
solution has drained, press the CLEAN snap switch
to stop the auger. Allow the freezer barrel to drain
completely (Fig. 14).

Figure 11. Sanitizing Procedure

C. Place the OFF-ON toggle switch in the ON position

while pressing the CLEAN switch. Check for leaks.

Figure 12. Clean Control

Figure 14. Spigot Opened and Solution Draining

3.4 FREEZE DOWN AND OPERA TION

This section covers the recommended operating proce­dures to be followed for the safe operation of the freezer.

A. Sanitize just prior to use.
B. Place the OFF-ON switch in the OFF position.
C. With spigots open, pour approximately 1 gallon (3.8

liters) of mix into the hopper. Allow the mix to flush
out about 8 ounces (0.23 liters) of sanitizing solution
and liquid mix. Close the spigot.

9

D. Fill hopper with approximately 3 gallons (1 1.4 liters)

o f prechilled (40°F or 4°C) mix.

CAUTION
DO NOT OVERFILL THE HOPPER. MIX LEVEL MUST
NOT BE HIGHER THAN 2 INCHES (5 CM) FROM THE TOP
OF THE AIR INLET TUBE ON THE MIX INLET REGULA­TOR.

E. The freezer barrel will automatically fill until it is

about 1/2 full. If freezer barrel does not fill, check for
obstruction in the mix inlet regulator. If freezer barrel
fills over 1/2 full, indicated by low overrun, check for
leaks at the mix inlet regulator "O" Ring or check if
the mix inlet regulator was installed correctly or that
the freezer is level.

F. Place the OFF-ON switch in the ON position, then

press the PUSH TO FREEZE swtich until the freezer
starts.

NOTE

After the gearmotor starts, there is a 3 second
delay before the compressor starts.

G. After about 6 to 10 minutes the freezer will shut off

and the green lens will illuminate. The product will be
ready to serve. Freeze down time may be longer for
some frozen diet dessert mixes. High ambient
temperatures may extend freeze down time.

H. For normal dispensing, move the spigot handle fully

open (Fig. 15).

I. 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. After a while the operator will
sense or feel when the freezer is beginning to fall
behind, and will slow down on the rate of draw so as
not to exceed the capacity.

J. Do not operate the freezer when the MIX LOW light

ison or with less than 1-3/4" (4.4 cm) of mix in the
hopper. Refill the hopper immediately .

NOTE

The freezer has a standby mode sometimes
referred to as a sleep or energy conservation
mode. When the freezer is not used, after a
preset time, it will enter the standby mode and
remain there until someone draws a product or
pushes the push-to-freeze switch. In the
standby mode, the freezer will keep the product
below 45°F . S t andby modes are not to be used
in place of cleaning and sanitizing. Frequency of
cleaning and sanitizing is determined by Fed­eral, State, and local regulatory agencies.

3.5 MIX INFORMA TION

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.

Figure 15. Dispensing Product

CAUTION

REFRIGERATION IS AUTOMATICALLY ACTI­V A TED WHEN THE SPIGOT IS OPENED. CLOSE
THE SPIGOT COMPLETEL Y AFTER DISPENSING .

When changing from one type of mix to another such as
yogurt to Vitari, you may have to change the mix inlet
regulator and/or control settings. Please call your
distributor for further information.

Proper product serving temperature varies from one
manufacturer’s mix to anther. Mixes should provide a
satisfactory product in the 18° to 20°F (-7° to -6°C)
range.

When checking the temperature, stir the thermometer in
the frozen product to read the true temperature.

Mix does not improve with age. Old mix, or mix that has
been stored at too high a temperature, can result in a
finished product that is less than satisfactory in taste
and appearance. T o ret ard bacteria growth in dairy based
mixes, the best storage temperature range is between
36° to 40°F (2.2° to 4.4°C).

Some products tend to foam more than others. If excess
foam should occur, skim the foam off with a sanitized
utensil and discard. Periodically , stir the mix in the
hopper with a sanitized utensil.

10

3.6 REMOVING MIX FROM THE FREEZER

T o remove the mix from the freezer , refer to the following
steps:

After the mix has been removed from the freezer , the
freezer must be cleaned. T o clean the freezer , refer to the
following steps:

A. Remove the mix inlet regulator from the hopper by

pulling straight up (Fig.16).

B. Place the OFF-ON rocker switch in the ON position

and push the CLEAN switch to rotate the auger.
Allow the mix to agitate in the freezer barrel until the
mix has become a liquid, about 5 minutes.

Figure 16. Removing Mix Inlet Regulator

C. Drain the liquid mix by opening the spigot. A bucket

or container should be placed under the spigot to
catch the liquid mix (Fig. 17).

A. Close the spigot and fill the hopper with 2 gallons

(7.5 liters) of cold tap water .

B. Place the OFF-ON switch in the ON position while

pushing the CLEAN switch to rotate the auger .

C. Allow the water to agitate for approximately five

minutes.

NOTE

If freezer is left in CLEAN for more than 30
minutes, it will go to error.

D. Open the spigot to drain the water . Remember to

place a bucket or container under the spigot to catch
the water. When the water has drained, turn the
OFF-ON switch to the OFF position. Allow the freezer
barrel to drain completely .

E. Repeat steps A through D using a mild detergent

solution.

3.8 DISASSEMBL Y OF FREEZER P ARTS

CAUTION
PLACE THE OFF-ON TOGGLE SWITCH IN THE OFF
POSITION BEFORE DISASSEMBLING FOR CLEANING
OR SERVICING.

Figure 17. Draining Mix

D. Place the OFF-ON switch in the OFF position.

3.7 CLEANING THE FREEZER

NOTE

The frequency of cleaning the freezer and freezer
parts must comply with local health regulations.

Inspection for worn or broken parts should be made at
every disassembly of the freezer for cleaning or other
purposes. All worn or broken parts should be replaced to
ensure safety to both the operator and the customer and
to maintain good freezer performance and a quality
product. T wo normal wear areas are the auger flights and
front auger support bushing (Fig. 18). Frequency of
cleaning must comply with the local health regulations.

Figure 18. Auger Flight Wear and Front Auger

Support Bushing Wear

11

T o disassemble the freezer , refer to the following steps:
A. Remove the mix inlet regulator from the hopper by

pulling straight up.

B. Remove the front door by turning off the circular

knobs and then pulling the front door off the studs
(Fig.19).

Figure 19. Removing Front Door

C. Remove the rosette caps from the front door. Push

the spigot body through the bottom of the front door
and remove. (Fig. 20).

Figure 21. Removing Auger Supports

E. Remove the auger assemblies from the freezer. Pull

the augers out of the freezer barrel slowly. As the
augers are being pulled out, carefully remove each of
the plastic flights with springs.

F. Keep the rear of the auger shafts tipped up once they

are clear of the freezer barrels to avoid dropping rear
seals (Fig. 22.)

Figure 20. Front Door Disassembly

D. Remove the front auger supports and bushings

(Fig. 21).

Figure 22. Auger Shafts

G. Wipe socket lubricant from the drive end (rear) of the

auger with a cloth or paper towel.
H. Remove the rear seals.
I. Remove all "O" Rings from parts by first wiping off the

lubricant using a clean paper towel. Then squeeze the

"O" Ring upward with a dry cloth (Fig. 23). When a loop

is formed, roll out of the "O" Ring groove.

12

Figure 23. Removing "O" Ring

WARNING
DO NOT USE ANY TYPE OF SHARP OBJECT TO
REMOVE THE O-RINGS.

3.9 CLEANING THE FREEZER P ARTS

Place all loose parts in a pan or container and take to
the wash sink for cleaning. To clean freezer parts refer to
the following steps:

C. Using this sanitizing solution and the large barrel

brush provided, sanitize the rear of the barrel and
drive area by dipping the brush in the sanitizing
solution and brushing the rear of the barrel.

3.11 ASSEMBL Y OF FREEZER

T o assemble the freezer parts, refer to the following
steps:

NOTE

Petrol-Gel sanitary lubricant or equivalent must
be used when lubrication of parts is specified.

NOTE

The United States Department of Agriculture and
Food and Drug Administration require that
lubricants used on food processing equipment
be certified for this use. Use lubricants only in
accordance with the manufacturer’s instructions.

A. Assemble all o-rings onto parts dry, without lubrica-

tion. Then apply a thin film of sanitary lubrication to
exposed surfaces of the "O" Rings. Apply a thin film
o f sanitary lubricant to metal part of rear seal. Also
apply a thin film of sanitary lubricant inside the hole
of the front of the auger .

A. Place all parts in warm mild detergent water and

clean with brushes provided. Rinse all parts with
clean hot water.

CAUTION
DO NOT DAMAGE PARTS BY DROPPING OR ROUGH
HANDLING.

B. Wash the hopper and freezer barrel with warm

detergent water and brushes provided.

C. Clean the rear seal surfaces from the inside of the

freezer barrel with warm detergent water.

NOTE

Clean the auger drive socket located inside the
barrel at the rear seal area. Use clean cloth or
paper towel for this purpose.

D. Clean the drip tray and insert with a soap solution.

Rinse with clean hot water.

3.10 SANITIZE FREEZER AND FREEZER P ARTS

A. Use a sanitizer mixed according to manufacturer’s

instructions to provide a 100 parts per million
strength solution. Mix sanitizer in quantities of no
less than 2 gallons (7.5 liters) of 120°F water. Allow
the sanitizer to contact the surfaces to be sanitized
for 5 minutes. Any sanitizer must be used only in
accordance with the manufacturer’s instructions.

B. Assemble the rear seals onto the augers with the

large end to the rear . Be sure the "O" Ring is in place
before installing the rear seal.

C. Lubricate the inside of the auger drive sockets (rear)

with a small amount of white socket lubricant. A
small container of socket lubricant is shipped with
the freezer.

D. Screw the springs onto the studs in plastic flights.

Springs must be screwed into the flights com
pletely to provide compression (Fig. 24).

Figure 24. Exploded View of Auger

B. Place all parts in the sanitizing solution, then remove

and let air dry .

13

CAUTION
DO NOT PLACE THE MIX INLET REGULA TOR 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 26. Install Mix Inlet Regulators

3.12 ROUTINE CLEANING

T o 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

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
EVENL Y . 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.

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 ice­cream/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.

14

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 replacement 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
sanitizing. 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.

1. CLEANING – This involves draining mix from the
freezer barrel and rinsing the machine with
water. Next, a cleaner is run through the
machine. Then, the machine is disassembled
and removable parts are taken to the sink for

cleaning.

2. MILKSTONE REMOVAL – Since almost all
cleaners do not have the ability to remove
milkstone, the use of a delimer becomes
necessary. Although this procedure may not be
needed on a daily basis, it will usually follow the
cleaning procedure. It requires letting a delimer
solution soak in the machine for an extended
period of time. Individual parts are also soaked
in a deliming solution for an extended period of
time (more about delimers in Additional
Information).

3. SANITIZING – After the machine has been
cleaned and contains no milkstone, the
machine is reassembled. Then a FDA-approved
sanitizing solution is run through the machine to
kill bacteria. The machine is then ready for food
preparation.

As a recommended cleaner and sanitizer for your
frozen dessert machine, STERA-SHEEN has proven
to be one of the best daily maintenance products for:

· CLEANING – Thorough removal of all solids
including butterfat and milk fat.

· MILKSTONE REMOVAL – Complete removal of
milkstone.

Bacteria can develop and resist sanitizing efforts
within a layer of soil material (milkstone). Thorough

cleaning procedures that involve milkstone
removal are critical for operators of frozen
dessert machines.

SANITIZING

· Kills bacteria.

· Can be effective on clean surfaces only.

· DOES NOT clean or remove milkstone.

NOTE

Using a SANTITIZER on an unclean surface

will not guarantee a clean and safe frozen
dessert machine.

Proper Daily Maintenance:
The Only Way to Assure Food Safety and
Product Quality

Proper daily maintenance can involve a wide variety
of products and procedures. Overall, the products
and procedures fall into three separate categories.

(Please note that this is a brief overview intended for
informational purposes only.)

· SANITIZING – FDA-approved no rinse sanitizer
for food contact surfaces.

Additional Information

THE USE OF DELIMERS

A delimer is a strong acid that has the ability to
dissolve milkstone. This type of chemical may
become necessary once high levels of milkstone
have developed. While these products are very
effective for removing HIGH levels of milkstone, they
are not ideal for two reasons:

1. PRODUCT SAFETY – Strong acids are
dangerous chemicals and handling them
requires safety

2. MACHINE DAMAGE – Strong acids will attack
metal and rubber causing premature wear of
parts. The use of a delimer needs to be closely
monitored to avoid damage to machine surfaces
and parts.

15

With proper daily use of STERA-SHEEN or it’s
equivalent, there is
DELIMER.

DO NOT USE BLEACH

· BLEACH HAS ABSOLUTELY NO CLEANING
PROPERTIES.

· BLEACH IS CORROSIVE. It can and will
damage components of the machine causing
premature wear and metal corrosion.

GENERAL PURPOSE CLEANERS

no need for the use of a

B. DAILY

1. The exterior should be kept clean at all times to
preserve the lustre of the stainless steel. A mild
alkaline cleaner is recommended. Use a soft
cloth or sponge to apply the cleaner.

CAUTION
DO NOT USE ACID CLEANERS, STRONG CAUS­TIC COMPOUNDS OR ABRASIVE MA TERIALS TO
CLEAN ANY P ART OF THE FREEZER EXTERIOR
OR PLASTIC P ARTS.

General purpose cleaners do not have the ability to
remove milkstone. Milkstone will become a problem
if not remedied with additional products and
procedures.

THE USE OF CHLORINE TEST STRIPS

“Test strips” are used to determine concentrations of
active chlorine in sanitizing solutions. To use the
strips, tear off a small portion and submerge it into
the sanitizing solution. Then, compare the color
change to the color key on the side of the test strip
dispenser to determine the approximate chlorine
concentration.

The ideal concentration of chlorine needs to be 100
ppm (as stated by the FDA).

NOTE

Follow the directions on the container for proper
concentration.

There are two main factors that contribute to falling
chlorine concentrations in a sanitizing solution.

1. PRODUCT USE – As the chlorine in the
solution is being used, chlorine concentrations
fall.

2. TIME – As time passes, small amounts of
chlorine “evaporate” from the solution. (That is
why you can smell it.)

C. WEEKLY

1. Check "O" Rings and rear seal for excessive
wear and replace if necessary.

2. Remove the drip tray by gently lifting up to
disengage from the support and pulling out.
Clean behind the drip tray and front of the
freezer with a soap solution.

D. QUARTERLY

WARNING
NEVER ATTEMPT TO REPAIR OR PERFORM
MAINTENANCE ON FREEZER UNTIL THE MAIN
ELECTRICAL POWER HAS BEEN DISCON­NECTED.

The air-cooled condenser is a copper tube and aluminum fin
type. Condensing is totally dependent upon airflow. A
plugged condenser filter, condenser, or restrictions in the
louvered panel will restrict airflow. This will lower the
capacity of the system and damage the compressor.

The condenser must be kept clean of dirt and grease. The
freezer must have a minimum of 3” (7.5 cm) of ventilation on
the right and left sides of the unit for free flow of air (Figure

27). Make sure the freezer is not pulling over 100° F (37° C)
air from other equipment in the area.

Sanitizing solutions should not be allowed to fall
below 100 ppm chlorine. New solutions should be
mixed once old solutions become ineffective

WARNING
NEVER ATTEMPT TO REPAIR OR PERFORM
MAINTENANCE ON FREEZER UNTIL THE MAIN
ELECTRICAL POWER HAS BEEN DISCON­NECTED.

The water-cooled condenser is a tube and shell type. The
condenser needs a cool, clean supply of water to properly
cool the freezer, inlet and discharge lines must be 3/8” I.D.
minimum.

16

4. If the condenser is dirty , place a wet towel over the front
(outside) of the condenser .

5. Using compressed air or a CO2 tank, blow out the dirt
from the back (inside) of the condenser. Most of the dirt
will cling to the wet towel.

NOTE

This procedure will result in a very loud noise.

6. An alternative method of cleaning the condenser is to
use a condenser brush and vacuum.

Figure 27. Condenser and Filter

The condenser and condenser filter require periodic cleaning.
To clean, refer to the following procedures.

WARNING
DISCONNECT FREEZER FROM ELECTRICAL
SUPPL Y SOURCE BEFORE SER VICING .

1. Remove the Phillips head screw from the bottom of the
right side panel, and then slide the panels down and
out.

2. To remove the condenser filter, grasp the top and pull
off. Visually inspect for dirt. If the filter is dirty , shake or
brush excess dirt off the filter and wash in warm, soapy
water. Once the filter is clean rinse thoroughly in warm,
clear water and shake dry , taking care not to damage
the filter in any way .

3. Visually inspect the condenser for dirt by shining a light
through the coil from the back (inside) of the condenser
(Figure 28).

NOTE

If the condenser is not kept clean, loss of refrigera­tion efficiency will result; causing extended run time
or soft product consistency .

Water-cooled condensers need an unrestricted supply of
cold, clean water.

3.14 EXTENDED STORAGE

Refer to the following steps for storage of the freezer over
any long period of shutdown time:

A. Turn the CLEAN-OFF-ON switch to the OFF posi-

tion.

B. Disconnect (unplug) from the electrical supply

source.

C. Clean thoroughly with a warm water detergent all

parts that come in contact with the mix. Rinse in
clear water and dry all parts. Do not sanitize.

NOTE

Do not let the cleaning solution stand in the
hopper or in the freezer barrel during the shut­down period.

Figure 28. Condenser Inspection

D. Remove, disassemble and clean the front door, mix

inlet regulator and auger parts. Place the auger
flights in a plastic bag with a moist paper towel to
prevent them from becoming brittle.

E. On water cooled freezers, shut off and disconnect

water supply at rear of freezer; run compressor for
2-3 minutes to open water valve, and blow out all
water first through inlet then outlet line, using air or
carbon dioxide.

17

18

SECTION 4

TROUBLESHOOTING CHARTS

MELBORP ESUACELBISSOP YDEMER

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19

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20

ERROR CODE SYSTEM

CODE P.T.F. LIGHT FLASHES MEANING

01 Sequence of one * Program board
02 Sequence of two * Power board
03 Sequence of three * Low torque error
04 Sequence of four * Clean error
05 Sequence of five * Barrel sensor
06 Sequence of six * Hopper sensor
07 Sequence of seven * Drive motor

*Refer to Page 19 for T roubleshooting.

NOTE

Flashing CLEAN light is not an error. It indicates the freezer is in the CLEAN mode. To exit, turn the OFF-ON
switch to the OFF position.

21

22

SECTION 5

REPLACEMENT PARTS

5.1 HOW TO ORDER PARTS

To assure receipt of the proper replacement parts, supply
your dealer or distributor with the following information:

A. Model number of equipment.

Part Number Description Part Number Description

208135 Brush, Nylon: 16" x 4", Wooden Handle 324107 Caution - Hazardous Moving Parts
208380 Brush, Nylon: 14" x 1/4", Wire Handle 324105 Danger - Electrical Shock Hazard
208401 Brush, Nylon: 10" x 1", Wire Handle 324106 Caution - Electrical Wiring Materials
208467 Brush, Nylon: 5-1/4" x 3/8", Wire Handle 324141 Caution - Hazardous Rotating Blades

3157992 Model ID Plate 324584 Adequate V entilation

324594 Heat Sensitive 324371 Decal, Time Delay Fuse

O-RING IDENTIFICATION SHEET

MODELS ENDURA/FUTURA 131

B. Serial number of model, stamped on nameplate.
C. Part number, part name and quantity needed. Common part

names and numbers are listed in this manual.

Spigot (4)

624598

5/8" ID x 1/8" CS

Carburetor (1)

624677

1-1/8" ID x 1/8" CS

Rear Seal (1)

624678

1-1/8" ID x 3/16" CS

Front Door (1)

625133

4" ID x 3/16" CS

624614

3/4" x 1.0" x 1/8"

624664

1-1/16" ID x 1-5/16" x 1/8

O-Rings are drawn to
Approximate Size

23

Figure 29. Spigot, Front Door and Auger Assembly

Item No. Part No. Description Qty.

1 2177428 Front Door Only 1

2177072 1.5" Spigot Extension
2177073 2.5" Spigot Extension
2177074 3" Spigot Extension

624677 Castle Top O-Ring

2 3158086 Center Spigot 1
3 3159696 Outside Spigot 2
4 625133 "O" Ring Front Door 2
5 624598 "O" Ring Outside Spigot 4
6 624614 "O" Ring Center Spigot 2
7 624664 "O" Ring Center Spigot 1
8 3170644 Front Auger Support 1
8A 149003 Auger Bushing 1
9 4157952 Auger 1
10 694255 Auger Spring 3
11 381804 Auger Flight 3
12 624678 "O" Ring Shaft Seal 1
13 666786 Inner Auger Seal 1
14 232734 Rosette Cap 1
15 482019 Circular Knob 4
16 2149243-01 Mix Inlet Regulator 1

24

WARRANTY

SOFT SERVE / SHAKE FREEZERS

1. Scope:

Stoelting, LLC warrants to the first user (the “Buyer”) that the freezer cylinders, hoppers, compressors, drive motors,

speed reducers, auger and auger flights of Stoelting soft serve / shake freezers will be free from defects in materials
and workmanship under normal use and proper maintenance appearing within five (5) years, and that all other
components of such equipment manufactured by Stoelting will be free from defects in material and workmanship
under normal use and proper maintenance appearing within twelve (12) months after the date that such equipment is
originally installed.

2. Disclaimer of Other Warranties:

THIS WARRANTY IS EXCLUSIVE; AND STOEL TING HEREBY DISCLAIMS ANY IMPLIED W AR­RANTY OF MERCHANT ABILITY OR FITNESS FOR PA RTICULAR PURPOSE.

3. Remedies:

Stoelting’s sole obligations, and Buyer’s sole remedies, for any breach of this warranty shall be the repair or (at
Stoelting’s option) replacement of the affected component at Stoelting’s plant in Kiel, Wisconsin, or (again, at
Stoelting’ s option) refund of the purchase price of the affected equipment, and, during the first twelve (12) months of
the warranty period, deinstallation/reinstallation of the affected component from/into the equipment. Those obliga­tions/remedies are subject to the conditions that Buyer (a) signs and returns to Stoelting, upon installation, the
Checklist/Warranty Registration Card for the affected equipment, (b) gives Stoelting prompt written notice of any
claimed breach of warranty within the applicable warranty period, and (c) delivers the affected equipment to Stoelting
or its designated service location, in its original packaging/crating, also within that period. Buyer shall bear the cost
and risk of shipping to and from Stoelting’s plant or designated service location.

4. Exclusions and Limitations:

This warranty does not extend to parts, sometimes called “wear parts”, which are generally expected to deteriorate
and to require replacement as equipment is used, including as examples but not intended to be limited to o-rings,
auger seals, auger support bushings and drive belts. All such parts are sold

AS IS.

Further, S toelting shall not be responsible to provide any remedy under this warranty with respect to any component
that fails by reason of negligence, abnormal use, misuse or abuse, use with parts or equipment not manufactured or
supplied by Stoelting, or damage in transit.

THE REMEDIES SET FORTH IN THIS W ARRANTY SHALL BE THE SOLE LIABILITY STOEL TING
AND THE EXCLUSIVE REMEDY OF BUYER WITH RESPECT TO EQUIPMENT SUPPLIED BY
STOEL TING; AND IN NO EVENT SHALL ST OELTING BE LIABLE FOR ANY INCIDENT AL OR
CONSEQUENTIAL DAMAGES, WHETHER FOR BREACH OF W ARRANTY OR OTHER CON­TRACT BREACH, NEGLIGENCE OR OTHER T ORT, OR ON ANY STRICT LIABILITY THEORY .