Stoelting M202A Operator's Manual

Model M202A (Ser. #0 - #25244)

OPERATORS MANUAL

Manual No. 513614 Rev.5

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.

SAFETY WARNING:

Do not attempt to assemble or take apart any parts of the machine without making sure the
refrigeration and beater switches are in the “OFF” position and the keys are removed. Serious bodily
injury may result.

IMPORTANT:

In order to eliminate the custard machine as a source of bacterial contamination, it is extremely
important that the following instructions be followed exactly each time the machine is disassembled
for cleaning as part of nightly shutdown procedures. Ross’s makes no warranties expressed or implied
as to the introduction of bacteria or other pathogens into the custard mix run through the machine. It is
beyond the scope of this manual to address proper mix handling procedures.

WARNING:

NEVER USE HOT

WATER ANYWHERE INSIDE MACHINE.

Standard Parts included per machine

1 Each Dipping Water Trough, Part #DT-0020
1 Each Splash Guard, Part #C-4000-14
4 Each Dividers for dipping well, Part #C-5000-20
1 Each Beater Shaft Wrench, Part #C-2000-57
1 Each Barrel Cleaning Brush, Part #BR-0030
1 Each Barrel Brush Handle, Part #BR-0035
4 Each 6” Casters (Standard on Water Cooled Units)
4 Each 6” Adjustable, Stainless Steel, Legs (Std. on Air Cooled Units)
1 Each Operating Manual

Not Pictured:
Divider for Water Trough
Barrel Brush
Petrol-gel
Operating Manual
Back Seal Washer

Standard Parts included with machine, per barrel

1 Each Short Slide (chute), Part #C-4000-20
1 Each Flow Valve Assembly, Part #C-9000-58
1 Each Flow Control Rod, Part #C-9000-80-SV
1 Each Front Plate, Part #C-2000-52-SV
1 Each Front Gate, Part #C-2000-56
1 Each Beater Shaft, Part #C-9000-51
4 Each Wing Nuts, Part #NT-0010
1 Set of 8 Blades, Part #C-2000-51
1 Set of 8 Springs, Part #C-2000-50
1 Each Large O-rings, Part #624782 (for Front
Plate)
1 Each Rear Shaft Seal, Part #SL-0010
1 Each Key

Flow
Valve
Arm

Extra Parts included per machine:

2 Each Blade, Part #C-2000-51
2 Each Spring, Part #C-2000-50
2 Each Large O-rings, Part #RG-0010 (for Front
Plate)
2 Each Rear Shaft Seal, Part #SL-0010
2 Each Keys

Flow Valve
Assembly

Beater Shaft

Blades

Flow Control

Rod

Springs

Front Plate

Wing Nuts

Keys

Large O-Ring

Beater
Shaft
Wrench

Splash Guard

Short Slide Blades

Front Gate

Page 2

Assembly/Sanitizing

A. Initial Start

1. Make sure the refrigeration
and beater switches on the
front of the machine are
turned “OFF” and the beater
key is removed.

B. Flow Control Valve Assem-

bly and Insertion

1. Place the white plastic flow valve in
the hopper pan drain hole. Tapered
portion of the tube to be inserted in
the drain tube hole.

2. Place the flow valve arm on the
square flow valve drive which
is located at the front of the
hopper pan.

3. Place one end of the flow control rod
in the small hole located on the flow
valve and place the other end of the
rod in the small hole on the flow valve
arm.

4. To adjust the flow control, turn the
flow control knob clockwise to in­crease the flow and turn counter
clockwise to decrease the flow.

2. Starting on the end
of the beater shaft
with the square tip,
place a metal
spring (arched up­ward) over the two
pins closest to the
end. Place a blade
on top of the spring.

3. With the spring and
blade in place, slide
the beater shaft into
the barrel several
inches with the
blade facing down.

4. Put a spring and
blade on the next
set of pins. Push
the beater shaft fur­ther into the barrel
just far enough to
hold the blade in
place on the shaft.
As you push, turn
the beater shaft so
the next set of pins
is facing up. You will have to squeeze the blade
and spring against the beater shaft in order to push
the shaft into the barrel.

C. Beater Shaft and Blade As-

sembly

1. Coat the rear gasket with a small amount of Petrol
Gel. Place the rear gasket on the beater shaft. The
gasket should be placed over the hex cut end and
pushed over the round portion of the shaft until it
bumps against the square of the shaft. Put a small
amount of Hex Drive Anti Seize on the hex end of
the beater shaft.

5. Continue adding springs and blades to the beater
shaft until all 12 blades are installed. It may get
more difficult to push the beater shaft into the bar­rel as you add springs and blades.

6. Using the beater shaft wrench, push and turn the
beater shaft until it engages the drive coupling in
the back of the machine. When the beater shaft en­gages, it will move approximately one inch further
into the barrel. It will not be able to move back any
further. At this point, the entire shaft assembly will
be inside the barrel.

Page 3

Assembly/Sanitizing

7. Install the large o-ring on the front plate .

8. Put a small amount of Petrol Gel on the inside and
outside of the front bushing and install the bushing
onto the end of the beater shaft.

9. Slide the front plate over the threaded studs on the
front of the barrel with the front plate’s hole in the
bottom position. The rear of
the front plate should be
tight against the front of the
barrel. If not, the beater shaft
was not installed correctly. If
the front plate is tight against
the barrel, use two wing nuts
to secure It in place. Tighten
the wing nuts securely.

10. Slide the front gate over the
threaded stud so the gate handle
rests on the gate peg. If the front
gate is installed properly, it will
cover the custard outlet com­pletely. Secure the front gate and
safety guard with a wing nut on
the threaded stud.

2. Remove the front gate
and replace with splash­guard. Secure with wing
nut. The splashguard di­rects the water into the
dipping trough.

3. Pour one to two gallons (four to eight liters) of ap­proved sanitizer into the hopper pan. The solution
should be cold. Do not exceed 100° Fahrenheit
(38° Celsius).

4. Wash the sides of the hopper pan and the inside of
the hopper pan cover with a clean towel saturated
with the sanitized solution.

5. Turn the flow knob to position
number “2” to allow sanitizer to
lubricate the barrel. After one or
two seconds, turn the beater
switch on.

6. The sanitizer will flush through the barrel, against
the splashguard and into the dipping well. (Note:
Follow the manufacturer’s sanitizing instructions
for proper surface contact and time requirement.)

7. After all of the sanitizer has run through the barrel,
turn “OFF” the beater switch and turn the flow con­trol to the off position. Remove the splashguard
and replace with the front gate. Close the front
gate.

11. Repeat the assembly instructions on the remaining
barrel(s).

D. Sanitizing

1. Put the beater key into the beater switch. Before
sanitizing, make sure the refrigeration switch on
the front of the machine is turned “OFF”; the front
control knob is to be in the “OFF” position.

8. Repeat the process on the remaining barrel(s). The
machine is now ready to operate.

Page 4

Machine Operation

A. System Startup

1. Verify that the flow control knob, the refrigeration,
and beater switches are in the “OFF” positions.

2. Turn on the Hopper Refrigeration.

3. Pour mix into the hopper pan. (Note: If using rerun
mix, use at least 50% fresh mix to 50% rerun mix.)

4. Turn the beater switch “ON”.

5. Turn the flow control knob to the number “1 1/2”
for approximately 3 seconds. Turn the knob back to
the “OFF” position. This allows custard to mix to
flush the sanitizer from the barrel to avoid instant
freezing of the sanitizer in the barrel.

Note: If a “growling” noise comes from the machine
during this procedure, it may be an indication that
there is not enough mix entering the barrel. In­crease the flow slightly by adjusting the flow control
knob on the front of the machine. Keep in mind that
there are several minutes lag time between the in­creased mix flow and the elimination of any
“growling” noises.

11. Continue to run the mix into the bucket until it
reaches the desired quantity.

B. Hold Cycle During Operation

1. Adjust the flow control knob to the “OFF” position.
Wait approximately 1 minute.

2. Turn the refrigeration switch to the “Hold”.

3. When the frozen custard stops flowing, turn the
beater switch to the “OFF” position and REMOVE
KEY. Note: This should take approximately 2 min­utes.

6. Place the custard slide on the threaded stud beneath
the front plate and secure firmly with a wing nut.
Aim the custard slide into a dipping cabinet or
other suitable container for dipping.

7. Open the front gate.

8. Within several seconds, a few
ounces of liquid mix and sanitizer
will flow out of the custard outlet
and into the dipping well. Discard
this mix.

9. Turn the refrigeration switch on and wait approxi­mately 2 minutes for a chatter noise.

10. Set the flow control
know to “1/2-1” posi­tion until frozen cus­tard is seen at the cus­tard outlet. Increase
the mix by turning the
flow control knob to
gain the desired cus­tard texture.

4. Clean out excess frozen custard from the custard
outlet on the front plate to prevent dripping.

5. Replace key.

6. Close the front gate.

7. Remove custard slide.

C. Resuming Production During Operation

1. Turn the beater switch “ON”.

2. Turn the refrigeration switch “ON”.

3. Wait for a chatter noise, approximately 1 minute.
Turn the flow control knob to the number “1-1 1/2”
position.

4. Open the front gate completely.

5. When the custard appears, adjust
the flow control knob to gain the
desired custard texture.

6. Continue to run the mix into the dipping cabinet
until you have the amount that you need.

Page 5

Machine Operation

D. Preparing for Shutdown (hopper empty)

Removal of Remaining Custard in the Barrel when no
mix is in the Hopper

1. Turn refrigeration switch to “Off”

2. Let machine rest for approx. 20 minutes. This al­lows the barrel enough time to warm before remov­ing remaining custard.

3. Turn the beater switch is “ON”.

4. Run remaining custard through the barrel.

5. Turn the beater switch to “OFF” position.

6. Close the front gate and remove the custard slide.

E. Preparing for Shutdown (mix in hopper)

Removal of Remaining Custard in the Barrel when mix
is still in the Hopper

1. Turn “OFF” the refrigeration switch.

2. Let machine rest for approx. 20 minutes. This al­lows the barrel enough time to warm before drain­ing the remaining mix from the hopper.

3. Take a sanitized bucket and place it at the opening
of the front plate.

4. Turn the flow control to “4”. This allows the mix to
drain into the barrel and then to your sanitized
bucket.

IMPORTANT: In order to eliminate the custard
machine as a source of bacterial contamination, it is
extremely important that the following instructions
be followed exactly each time the machine is disas­sembled for cleaning as part of nightly shutdown
procedures. Ross’s makes no warranties expressed
or implied as to the introduction of bacteria or other
pathogens into the custard mix run through the ma­chine. It is beyond the scope of this manual to ad­dress proper mix handling procedures.

Page 6

Cleaning and Disassembly

A. Cleaning

1. Remove the front gate and install the splashguard.

2. Make a cleaning solution of 1½ to 2 gallons (4-8
liters) of cold water and the correct amount of
cleaning solution. Do not exceed 100 degrees Fahr­enheit (38 degrees Celsius).

3. Pour the cleaning solution into the hopper pan.
Wash down the sides and bottom of the hopper pan
to dilute remaining mix.

4. Turn the flow control valve to the number “2” posi­tion to allow sanitizer into the barrel.

5. Turn the beater switch to “ON” and run the clean­ing solution through the barrel.

Make sure the refrigeration switch is in the “OFF”
position.

6. Repeat the procedure until all mix residue is gone
and the hopper pan is clean.

3. Lay the washed parts out on a sanitized counter for
air drying. With the beater shaft wrench, pull the
beater shaft partially out of the barrel by grabbing
behind the first blade. Continue to pull the beater
shaft forward and remove each blade and spring
and place in a container for cleaning.

CAUTION: Be careful not to scratch the inside of
the barrel with the beater shaft.

4. Remove the Rear Gasket and
wipe the lubricant off the hex end
of the beater with a clean towel.

5. Remove the flow control rod and
the flow control valve assembly.

7. Turn the beater switch to the “OFF” position and
remove the key.

8. Properly dispose of the cleaning solution.

SAFETY WARNING: Do not attempt to remove the
front plate, or beater shaft without first removing
the key from the beater switch. Serious bodily in­jury may result.

B. Disassembly

1. Remove key

2. Remove the front gate and front plate for washing.
Remove the o-ring from the front plate. Remove
front bushing from beater shaft.

6. Take all parts to the cleaning area for
washing. Add sufficient hot water and
cleaning solution to cover all of the
parts. Let soak for five minutes. Make
sure mix is removed from all small, hard to clean
areas of the parts, including o-ring grooves.

7. While the parts are soaking, use a cleaning solution
and barrel brush to clean inside barrel.

8. Wrap a clean towel soaked
with cleaning solution
around a barrel brush and
run the brush and towel
through the barrel until it is
clean.

Page 7

Cleaning and Disassembly

9. Make sure to clean
the drip pan that is
located at the rear of
the machine in the
access panel. Clean
out any custard in
the pan.

10. Clean the front mounting plates with a towel.

11. Clean the sheet metal on the entire machine. Use
stainless cleaner and polish on the sheet metal to
maintain the machine’s appearance. Do not use
stainless cleaner on areas where mix or frozen cus­tard is used.

12. Return to the sink and wash each part. Place in a
rinse tank and then a sanitizing tank with a proper
dilution of an approved sanitizer.

IMPORTANT: Failure to follow these cleaning
procedures exactly, each and every night, may
result in eventual bacterial contamination of the
frozen custard product and health and legal
problems for the purchaser of this equipment
and the restaurant patrons

NEVER USE

HOT WATER ANYWHERE

INSIDE THE MACHINE!

502 Highway 67

Kiel, WI 53042

Phone: [phone]

Fax: [phone]

www.frozencustard.com

www.stoelting.com

Page 8