Stoelting F112 Service Manual
Model E112 / F112
SERVICE MANUAL
Manual No. 513632 Rev.3
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: 800.558.5807
Fax: 920.894.7029
Customer Service: 888.429.5920
Fax: 800.545.0662
Email: foodservice@stoelting.com
© 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 Description Page
1 Description and Specifi cations
1.1 Description .................................................................................................. 1
1.2 Specifi cations ............................................................................................. 2
1.3 Modes of Normal Operation .......................................................................4
1.4 Operation During an Error Mode ................................................................ 5
2 Installation Instructions
2.1 Safety Precautions ..................................................................................... 7
2.2 Shipment and Transit .................................................................................. 7
2.3 Machine Installation .................................................................................... 7
3 Initial Set-Up and Operation
3.1 Operator’s Safety Precautions ................................................................... 9
3.2 Operating Controls and Indicators ............................................................. 9
3.3 Sanitizing ....................................................................................................10
3.4 Freeze Down and Operation ......................................................................11
3.5 Mix Information ........................................................................................... 11
3.6 Removing Mix From Machine ..................................................................... 12
3.7 Cleaning the Machine ................................................................................. 12
3.8 Disassembly of Machine Parts ................................................................... 12
3.9 Cleaning and Sanitizing the Machine Parts ................................................ 13
3.10 Sanitize Machine ........................................................................................13
3.11 Assembly of Machine .................................................................................14
3.12 Routine Cleaning ........................................................................................ 15
3.13 Preventive Maintenance ............................................................................. 15
3.14 Extended Storage ....................................................................................... 17
4 Maintenance and Adjustments
4.1 Machine Adjustment ................................................................................... 19
4.2 Product Consistency Adjustment ................................................................ 19
4.3 Convert Slush to Shake .............................................................................. 19
4.4 Drive Belt Tension Adjustment ....................................................................19
4.5 Condenser Cleaning ................................................................................... 19
4.6 Preventative Maintenance .......................................................................... 20
4.7 Extended Storage ....................................................................................... 20
Section Description Page
5 Refrigeration System
5.1 Refrigeration System .................................................................................. 21
5.2 Refrigerant Recovery and Evacuation ........................................................ 21
5.3 Refrigerant Charging ..................................................................................22
5.4 Compressor ................................................................................................22
5.5 Condenser ..................................................................................................24
5.6 Valves ......................................................................................................... 24
5.7 Capillary Tube .............................................................................................27
5.8 Filter Drier ................................................................................................... 28
6 Electrical and Mechanical Control Systems
6.1 Control Board ............................................................................................. 29
6.2 Contactor .................................................................................................... 29
6.3 Drive Motor ................................................................................................. 30
6.4 Capacitors .................................................................................................. 31
6.5 Gearbox ...................................................................................................... 32
6.6 Condenser Fan Motor (Air-Cooled Only) .................................................... 32
6.7 Switches ..................................................................................................... 32
7 Troubleshooting
7.1 Light Indicators ........................................................................................... 35
7.2 Troubleshooting .......................................................................................... 35
8 Replacement Parts
8.1 Decals, Lubrication, Panels & Legs ............................................................ 37
8.2 Auger Shaft and Faceplate Parts ...............................................................38
8.3 Hopper Parts .............................................................................................. 40
8.4 Machine Front & Spigot Switch Assembly .................................................. 41
8.5 E112 Parts .................................................................................................. 42
8.6 F112 Parts .................................................................................................. 44
8.7 Retrofi t Kits ................................................................................................. 46
8.8 Refrigeration Diagram ................................................................................ 47
8.9 E112 Wiring Diagram .................................................................................. 48
8.10 F112 Wiring Diagram ..................................................................................50
8.11 Autofi ll Options ........................................................................................... 52
SECTION 1
DESCRIPTION AND SPECIFICATIONS
1.1 DESCRIPTION
The Stoelting E112/F112 counter machines are gravity fed.
The machines are equipped with fully automatic controls
to provide a uniform product. They will operate with almost
any type of shake or frozen beverage mix. This manual is
designed to help qualifi ed service personnel and opera-
tors with the installation, operation and maintenance of
the Stoelting E112/F112 gravity machines.
Figure 1-1 Model F112
Figure 1-1 Model E112
Service Manual #513632 1 E112/F112 Model Machines
1.2 SPECIFICATIONS
E112
F112
Figure 1-2 Specifi cations
Service Manual #513632 2 E112/F112 Model Machines
1.2 SPECIFICATIONS - CONTINUED
Model E112 Model F112
Dimensions Machine with crate Machine with crate
width 15-1/4’’ (38,7 cm) 17-1/2’’ (44,5 cm) 17-1/4’’ (43,8 cm) 29’’ (73,7 cm)
height 30-1/2’’ (77,5 cm) 35’’ (88,9 cm) 33’’ (83,8 cm) 44’’ (111,8 cm)
depth 32’’ (81,3 cm) 36-1/2’’ (92,7 cm) 30-1/4’’ (76,8 cm) 39’’ (99,1 cm)
Weight 205 lbs (92,9 kg) 215 lbs (97,5 kg) 288 lbs (130,6 kg) 315 lbs (142,8 kg)
Electrical 1 Phase, 115 VAC, 60Hz 1 Phase, 208-240 VAC, 60Hz
running amps 16A 10A
connection type NEMA5-20P power cord provided NEMA6-15P power cord provided
International Option 1 Phase, 220-240 VAC, 50Hz 1 Phase, 220-240 VAC, 50Hz
Compressor 6,000 Btu/hr 8,600 Btu/hr
Drive Motor 1/3 hp 3/4 hp
Air cooled units require 3” (7,6 cm) air
Air Flow
space on both sides or 4”
(10,2 cm) air space in back
for side-by-side installation
Air cooled units require 6” (15,24 cm)
air space on both sides
Plumbing Fittings N/A
Hopper Volume 3.625 gallon (13,73 liters) 5.375 gallon (20,35 liters)
Freezing Cylinder
Volume
Production Capacity 18 GPH (68,15 liters) 24 GPH (90,87 liters)
1.25 gallon (4,73 liters) 2.125 gallon (8,04 liters)
Water cooled units require 3/8” N.P.T.
water and drain fi ttings.
E112
Refrigerant R-404A
Charge 20 oz
Suction Pressure
(at 72°F)
Discharge Pressure
EPR Valve 59-61 psig
Shake 22-24 psig
Slush 30-32 psig
Shake 205-215 psig
Slush 200-205 psig
F112
Refrigerant R-404A
Charge
Suction Pressure
(at 72°F)
Discharge Pressure
EPR Valve 59-61 psig
(W/C) 20 oz
(A/C) 28 oz
Shake 30-32 psig
Slush 40 psig
Shake 245-250 psig
Slush 280 psig
Service Manual #513632 3 E112/F112 Model Machines
1.3 MODES OF NORMAL OPERATION
Following is an explanation of the normal operation modes
on the E112 and F112 (Refer to Figure 1-3).
NOTE
The following modes of operation are for the latest
versions of the control boards (521696.3, 521696.2
and 521696.1 Rev72). The older version of the
control has the following differences:
• The older control does not have slush mode with
a continuous drive
• The older control does not have a consistency
check during the pre stir in slush mode and the pre
stir is 3 seconds (instead of 4)
• The older control runs strictly on timers during an
error mode, and the cycle time during a drive motor
error is 7 minutes off/55 seconds on.
NOTE
Slush mode has two options: normal and continuous drive. With the continuous drive option selected,
the drive motor will run at all times, including
standby. To change the control between the two
options, refer to Section 4.3.
A. PRE STIR
When the CLEAN-OFF-ON is moved into the ON position
or when the spigot is opened, the drive motor will start
a 4-second pre stir. In slush mode, a consistency check
will determine if a freezing cycle will begin.
B. FREEZING CYCLE
After the pre stir, a freezing cycle begins. The freezing
cycle continues until the torque rod closes the torque
switch and keeps the switch closed for 3 seconds. If
product consistency is not met within 22 minutes for slush
or 20 minutes for shake, the machine will operate in the
compressor time out mode (See Section 1.4).
NOTE
If the spigot is pulled during a freezing cycle, the
20-minute or 22-minute timer will restart.
C. POST STIR
After the freezing cycle ends, the drive motor will continue
to run for an 18 second post stir. The post stir ensures
the product does not freeze to the cylinder. If the spigot
is opened during the post stir, the machine will check
consistency. If the product is at consistency, the machine
will move into standby. If the product is not at consistency,
the machine will start a freezing cycle.
D. STANDBY
After the post stir, the machine will be in standby. It will
remain in standby for 7 minutes or until the spigot is opened.
E. DEFROST MODE (SLUSH MODE ONLY)
If the spigot is not opened for 3 hours, defrost mode will
begin. The drive motor will run for 90 seconds every 7
minutes and the diagnostic light will remain lit.
After 5.5 hours or if the spigot is opened, normal operation mode will begin.
F. CLEAN MODE
When the CLEAN-OFF-ON switch is in the CLEAN position, the drive motor starts and will run for 20 minutes.
After the 20 minutes expire, the drive motor will stop and
the diagnostic light will fl ash three times every 4 seconds.
It will continue to fl ash until the CLEAN-OFF-ON switch
is moved out of the CLEAN position.
Figure 1-3 Modes of Normal Operation
Service Manual #513632 4 E112/F112 Model Machines
Figure 1-4 Compressor Time Out Mode
1.4 OPERATION DURING AN ERROR MODE
A. COMPRESSOR TIME OUT MODE
If the freezing cycle exceeds 20 minutes for shake or 22
minutes for slush, the machine will operate on timers. The
diagnostic light will fl ash once every 4 seconds (Refer to
Figure 1-4).
B. LOW MIX MODE
If the mix level falls below the sensor probe, the machine
will operate on timers. The ADD MIX light will fl ash. The
machine will continue to operate on timers until the mix
level in the hopper is above the sensor probe (Refer to
Figure 1-5).
Figure 1-5 Low Mix Mode
Service Manual #513632 5 E112/F112 Model Machines
Figure 1-6 Drive Motor Error Mode
C. DRIVE MOTOR ERROR MODE
If the control does not sense current from the drive motor
during a pre stir, the machine will go into standby mode
for 7 minutes. After standby, the control will repeat the
pre stir and attempt to sense drive motor current. After
the third pre stir without sensing drive motor current, the
machine will operate on timers and the diagnostic light
will fl ash twice every four seconds (Refer to Figure 1-6).
The attempts to sense the drive motor current can be
substituted by pulling the spigot.
Service Manual #513632 6 E112/F112 Model Machines
SECTION 2
INSTALLATION INSTRUCTIONS
2.1 SAFETY PRECAUTIONS
Do not attempt to operate the machine until the safety
precautions and operating instructions in this manual are
read completely and are thoroughly understood.
Take notice of all warning labels on the machine. 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 machine. 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:
STOELTING, INC.
ATTENTION: Customer Service
502 Hwy. 67
Kiel, Wisconsin 53042
2.2 SHIPMENT AND TRANSIT
The machine has been assembled, operated and inspected
at the factory. Upon arrival at the fi nal destination, the
entire machine must be checked for any damage which
may have occurred during transit.
With the method of packaging used, the machine 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 machine has been checked for damage. Have
the carrier note any visible damage on the freight bill. If
concealed damage 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.
Figure 2-2 Space and Ventilation Requirements
D. Correct ventilation is required. The E112 requires
3” clearance on both sides. If the machine is
placed side-by-side next to other equipment, there
needs to be at lease 4” clearance at the back of
the machine. The air-cooled F112 requires 6”
clearance on both sides for proper air fl ow.
CAUTION
Failure to provide adequate ventilation will void
warranty.
D. Connect the drip tray bracket by loosening the
two screws at the front of the machine. Install
the bracket so that it rests on the nylon washer
between the two metal washers. Tighten the
screws.
2.3 MACHINE INSTALLATION
Installation of the machine involves moving the machine
close to its permanent location, removing all crating, setting in place, assembling parts, and cleaning.
A. Uncrate the machine.
B. Accurate leveling is necessary for correct drainage
of machine barrel and to insure correct overrun.
Place a bubble level on top of the machine at each
corner to check for level condition. If adjustment
is necessary, level the machine by turning the
bottom part of each leg in or out.
C. The F112 has a base gasket that must be installed.
Separate the gasket and install it with the seam
to the back. Make sure the angled side of the
gasket is facing up.
Service Manual #513632 7 E112/F112 Model Machines
E. Place the CLEAN-ON-OFF switch in the OFF
Figure 2-3 Drip Tray Bracket
position.
WARNING
Do not alter or deform electrical plug in any way.
Altering the plug to fi t into an outlet of different con-
fi guration may cause fi re, risk of electrical shock,
product damage and will void warranty.
E. Connect the power cord to the proper power
supply. The plug on the E112 is designed for
115VAC, 20 amp duty and the plug on the F112
is designed for 208-240VAC / 15 amp duty. Check
the nameplate on your machine for proper supply.
The unit must be connected to a properly grounded
receptacle. The electrical cord furnished as part
of the machine has a three prong grounding
type plug. The use of an extension cord is not
recommended, if necessary use one with a size
12 gauge or heavier with ground wire. Do not use
an adapter to get around grounding requirement.
Service Manual #513632 8 E112/F112 Model Machines
SECTION 3
INITIAL SET-UP AND OPERATION
3.1 OPERATOR’S SAFETY PRECAUTIONS
SAFE OPERATION IS NO ACCIDENT; observe these
rules:
A. Know the machine. Read and understand the
Operating Instructions.
B. Notice all warning labels on the machine.
C. Wear proper clothing. Avoid loose fi tting garments,
and remove watches, rings or jewelry that 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
machine until the main electrical power has been
disconnected.
G. Do not operate under unsafe operating conditions.
Never operate the machine if unusual or excessive
noise or vibration occurs.
3.2 OPERATING CONTROLS AND INDICATORS
Before operating the machine, it is required that the operator know the function of each operating control. Refer
to Figure 3-1 for the location of the operating controls on
the machine.
WARNING
High voltage will shock, burn or cause death. The
OFF-ON switch must be placed in the OFF position
prior to disassembling for cleaning or servicing. Do
not operate machine with cabinet panels removed.
A. Spigot Switch
The spigot switch will automatically start 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 freezing cylinder
reaches the proper consistency..
Consistency
Adjustment
Screw
Figure 3-1 Controls
Diagnostic
Light
Add Mix
Indicator
Clean/Off/On
Switch
Service Manual #513632 9 E112/F112 Model Machines
B. CLEAN-OFF-ON Switch
The CLEAN-OFF-ON switch is used to supply
power to the control circuit. When the switch
is in the OFF (middle) position, power will not
be supplied to the control board or refrigeration
system. When the switch is in the ON position,
the machine will operate in the freezing mode.
When the switch is in the CLEAN position, all
refrigeration will stop and the auger will start
rotating.
C. ADD MIX Light
The ADD MIX light will fl ash to alert the operator
to a low mix condition. It does so by monitoring
the mix level in the hopper. When the ADD MIX
light is fl ashing, refi ll hopper immediately.
NOTE
Failure to refi ll hopper immediately may result in
operational problems.
D. Diagnostic Light
The Diagnostic Light will fl ash if an error occurs.
The light will fl ash once if there is a compressor
error. There will be two quick fl ashes if there is an
auger error. And there will be three quick fl ashes
if the machine is left in clean mode for more than
20 minutes. Refer to the troubleshooting section
for details.
E. Consistency Adjustment Screw
The Consistency Adjustment Screw increases or
decreases product consistency. A tension spring is
connected to the screw and changes the amount
of torque needed to complete a refrigeration cycle.
Turn the knob clockwise to increase consistency
or counterclockwise to decrease consistency.
NOTE
An additional spring is included with the machine
behind the header panel. The additional spring can
be installed for use with shake mixes when a higher
consistency is required. Do not use the optional
spring with slush mixes.
F. Front Door Safety Switch
The front door safety switch prevents the auger
from turning when the front door is removed. The
switch is open when the door is not in place and
closed when the door is properly installed.
G. Autofi ll Kit - Optional (E112 Part 2183807, F1 12
Part 2187101)
The autofi ll kit is used with a pump to keep the
hopper fi lled. The autofi ll kit is for use with non-
potentially hazardous food substances; non-dairy.
Refer to Section 5-4 for Autofi ll options.
H. Light Kit - Optional (E112 Part 2183800, F1 12
Part 2187102)
The light kit is installed behind the header panel
and illuminates a translucent header panel.
I. Bottle Rack Kit - Optional (E112 Part 2187100,
F112 Part 2187040 or 2187024)
The bottle rack kit is installed onto the header
panel and holds 7 fl avor bottles (13 bottles on
the 2187024).
J. Spinner Kit - Optional (E112 Part 2187103,
F112 Part 2187031)
The spinner kit is installed on the front of the
machine and offers blended frozen beverages.
3.3 SANITIZING
Sanitizing must be done after the machine is cleaned and
just before the hopper is fi lled with mix. Sanitizing the night
before is not effective. However, you should always clean
the machine and parts after each use.
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 certifi ed for this use.
When sanitizing the machine, refer to local sanitary 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 instructions to
provide a 100 parts per million (ppm) strength solution and
check the solution with chlorine test strips. Mix sanitizer
in quantities of no less than 2 gallons (7.5 liters) of 90°
to 110°F (32° to 43°C) 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
Do not allow sanitizer to remain in contact with
stainless steel parts for prolonged periods. Prolonged contact of sanitizer with machine may cause
corrosion of stainless steel parts.
In general, sanitizing may be conducted as follows:
A. Prepare Stera-Sheen Green Label Sanitizer
or equivalent according to manufacturer’s
instructions to provide a 100 ppm strength solution.
Mix the sanitizer in quantities of no less than
2 gallons of 90° to 110°F (32° to 43°C) water.
Check the strength of the sanitizing solution. Use
a chlorine test strip and color chart to make sure
the solution has 100 ppm. Any sanitizer must be
used only in accordance with the manufacturer’s
instructions.
Service Manual #513632 10 E112/F112 Model Machines
Figure 3-2 Mix Inlet Regulator
B. If using a shake mix, place the mix inlet regulator
into hopper (Refer to Figure 3-2). If using a slush
mix, the mix inlet regulator is not required.
C. Pour the sanitizing solution into the hopper and
place the switch in the CLEAN position. Check
for leaks.
D. Clean sides of hopper, mix inlet regulator and
underside of hopper cover using a soft bristle
brush dipped in the sanitizing solution (Refer to
Figure 3-3).
3.4 FREEZE DOWN AND OPERATION
This section covers the recommended operating procedures for the safe operation of the machine.
A. Sanitize just prior to use.
B. Place the switch in the OFF (middle) position.
NOTE
Make sure the mix inlet regulator is in place before
adding shake mixes. This is not necessary for
slush mixes.
C. Pour approximately 1/2 gallon of fully thawed mix
into the hopper. Open spigot and drain a small
amount of mix to remove any remaining sanitizer.
D. Fill the hopper with pre-chilled (40°F or 4°C) mix.
NOTE
Do not overfi ll the hopper. Mix level must be below
the air inlet tube on the mix inlet regulator.
E. Place the switch in the ON position.
NOTE
After the drive motor starts, there is a 3 or 4 second
delay before the compressor starts.
F. After 8 to 12 minutes the product will be at
consistency and will be ready to serve. Freeze
down time may vary depending on mix type and
ambient temperatures.
G. To dispense, pull the spigot handle down to open
the spigot.
H. The machine is designed to dispense the product
at a reasonable draw rate. If the machine is
overdrawn, the result is a soft product or a product
that will not dispense at all. If this should occur,
allow the machine to run for approximately 30
seconds before dispensing additional product.
I. Do not operate the machine when the ADD MIX
light is on. Refi ll the hopper immediately.
Figure 3-3 Sanitizing hopper
E. After fi ve minutes, place a bucket under the spigot
and open spigot to drain most sanitizing solution.
Leave a small amount of the sanitizing solution
in the freezing cylinder. Place the switch in the
OFF (middle) position.
F. Collect the remaining sanitizing solution in a cup
and test the chlorine contents with a new test strip.
A reading of 100 ppm or more is acceptable.
If the reading is less than 100 ppm, sanitize the
machine again.
If the reading is less than 100 ppm after sanitizing
the second time, disassemble and wash the
machine again.
Service Manual #513632 11 E112/F112 Model Machines
3.5 MIX INFORMATION
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 fi nished frozen product. A change
in machine performance that cannot be explained by a
technical problem may be related to the mix.
Proper product serving temperature varies from one
manufacturer’s mix to another. Shake and stackable slush
mixes provide satisfactory product from 24° to 28°F (-4°
to -2°C).
When checking the temperature, stir the thermometer in
the frozen product to obtain an accurate reading.
Old mix or mix that has been stored at elevated temperatures will produce poor-quality product with a bad taste
and unacceptable appearance. To retard bacteria growth
in dairy based mixes, the best storage temperature range
is between 33° to 38°F (0.5° to 3.3°C).
Some shake mixes tend to foam more than others. If foam
appears in the hopper, skim off with a sanitized utensil
and discard. Periodically, stir the mix in the hopper with
a sanitized utensil to help prevent excess foam.
3.8 DISASSEMBLY OF MACHINE PARTS
Inspection for worn or broken parts should be made each
time the machine is disassembled. All worn or broken
parts should be replaced to ensure safety to both the
operator and the customer and to maintain good machine
performance and a quality product. Frequency of cleaning
must comply with the local health regulations.
To disassemble the machine, refer to the following steps:
3.6 REMOVING MIX FROM MACHINE
To remove the mix from the machine, refer to the following steps:
A. If removing shake mix, pull the mix inlet regulator
straight up and remove it from the hopper.
B. Place the switch in the CLEAN position to rotate
the auger. Allow the mix to agitate in freezing
cylinder until the mix has become liquid, about 5
minutes.
C. Drain the liquid mix by opening the spigot. A
container should be placed under the spigot to
collect the liquid mix.
D. Place the switch in the OFF (middle) position.
3.7 CLEANING THE MACHINE
NOTE
The frequency of cleaning the machine and machine parts must comply with local health regulations.
After the mix has been removed from the machine, the
machine must be cleaned. To clean the machine, refer
to the following steps:
A. Close the spigot and fi ll the hopper with 2 gallons
(8 liters) of tap water.
B. Place the switch in the CLEAN position. The auger
will start to rotate.
C. Allow the water to agitate for approximately 30
seconds.
D. Open the spigot to drain the water. Remember to
place a container under the spigot to catch the
water. When the water has drained, place the
switch in the OFF (middle) position. Allow the
freezing cylinder to drain completely.
E. Prepare sanitizing solution according to
manufacturer’s instructions to provide a 100 ppm
strength solution. Mix the sanitizer in quantities
of no less than 2 gallons of 90° to 110°F (32° to
43°C) water. Check the strength of the sanitizing
solution. Use a chlorine test strip and color chart
to make sure the solution has 100 ppm. Repeat
steps A through D using the sanitizing solution.
CAUTION
Hazardous Moving Parts.
Revolving auger shaft can grab and cause injury.
Place the switch in the OFF (middle) position before
disassembling for cleaning or servicing.
A. Remove hopper cover. Remove the mix inlet
regulator from the hopper (if installed).
B. Pull out the spigot pin by its ring (Refer to Figure
3-4).
Figure 3-4 Remove Spigot Pin
C. Remove the spigot handle.
D. Remove front door by turning the circular knobs
and then pulling door off the studs.
NOTE
When removing front door, entire door and stator
assembly will come out as well.
E. Remove torque rod from stator assembly.
F. Remove quad ring from groove in front door.
G. Remove stator bar. Remove o-ring and white
bushing from stator bar.
H. Remove auger support bushing.
I. Turn the spigot body until the ice breaker bar
can be removed. Remove breaker bar (Refer to
Figure 3-5).
Service Manual #513632 12 E112/F112 Model Machines
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