Vollrath 238R User Manual

Page 21

H. Shake refrigeration (Model 225R) is automatically

actuated when the spigot is opened. To start the

spinner rotating, you must depress the foot pedal

(some models). When dispensing a product, open

the spigot fully, quickly and completely, filling the

cup in one operation. Slow dispensing, or progres-

sively filling the cup in several steps, may

result in undesirable redution in product

temperature. After dispensing a product, the freezer

will run for 5-20 seconds to freeze new product that

has entered the barrel.

1. The shake freezer is designed to dispense the

product at a constant draw rate of one pint (.47

liters) every 19 seconds. This rate assumes the

mix is supplied to the freezing cylinder at 41° F

(5.0° C) or less and the product is dispensed at

27° F (-3.3° C) or higher, with a nominal overrun

of 50-55%. A higher mix supply temperature, a

lower product temperature, or a lower overrun will

result in a reduced draw rate.

2. It is possible to overdraw, if rate is exceeded for

extended periods. If the freezer is overdrawn,

the result will be a soft product and an air

"popping" sound heard at the freezing cylin

der. During normal operation it is not nec-

essary to be overly concerned about capacity.

But if there is an order for six shakes at one time,

each using 9 ounces (.26 liters) of product, it

should be considered as 54 ounces (1.60 liters)

of product. Experienced operators will notice when

the freezer is beginning to fall behind, and will

slow down the rate of draw so as not to exceed

the capacity.

Air-cooled, self-contained shake and soft serve freez-

ers are designed to operate in 90° F (32° C) maxi-

mum ambient air temperature. Higher temperatures

will result in reduced capacity.

On hopper models, when the float in the liquid level

indicator is all the way down, there is approximately

two gallons (7.57 liters) of mix left in the hopper. If

mix runs out, excessive overrun will result in air pops

and unsalable product. Keep the hopper full at night

to aid in proper cooling.

3.14 REMOVING MIX FROM THE FREEZER

This cleaning procedure must be followed each time the

freezer is to be shut off for an extended period such as

overnight or on non-business days.

A. Place the mix pump in the OFF position. Pull pickup

hose from mix source.

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

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

utes maximum)

C. Place the mix pump switch, located on the mix pump,

in the ON position. Immediately open the spigot and

let approximately 8 ounces (.2 liters) of liquid mix

with sanitizing solution, drain out of the spigot.

NOTE

Model 237R freezers have pump switches located

on the side of the upper front panel. (See Fig.10)

D. Close the spigot and open the air bleed valve on the

front door by pushing the valve in and holding. Allow

the barrel to fill until the mix level is 1/2 inch (12.7

mm) below air bleed valve, then release valve and

pull closed to lock in place.

E. Start the compressor and drive motor by placing the

main drive switch in the SERVE position.

The product will be ready to serve after the compres-

sor has cycled on and off repeatedly or in approxi-

mately 12 minutes for soft serve and 30 minutes for

shake.

G. Soft serve refrigeration (217 and 237R) is automati-

cally actuated when the spigot is opened. For nor-

mal dispensing, open the spigot no more than 90°.

(This is when the handle knob is pointing directly

away from the front door.) This position provides

excellent control over the product and aids in

making desired shaped portions. Close the spigot

completely after dispensing.

1. The soft serve freezer is designed to dispense

the product at the constant draw rate of one pint

(.47 liters) every 37 seconds. This rate assumes

the mix is supplied to the freezing cylinder at

41° F (5.0° C) or less and the product is dispensed

at 17° F (-8.3° C) or higher, with a nominal over

run of 40%. A higher mix supply temperature, a

lower product temperature, or a lower overrun will

result in a reduced draw rate. Also, some mixes

with a high water content will result in reduced

draw rates.

2. It is possible to overdraw, if the dispense rate

exceeds the freezer's designed freezing capac

ity for extended periods. If the freezer is

over drawn, the result will be a soft product

and an air "popping" sound heard at the

freezing cylinder. During normal operation it

is not necessary to be overly concerned about

capacity. But if there is an order for six shakes

at one time, each using 9 ounces (.26 liters) of

product, it should be considered as 54 ounces

(1.60 liters) of product. Approximately two

minutes must be allowed for a drawing of this

volume. Experienced operators will notice

when the freezer is beginning to fall behind, and

will slow down the rate of draw so as not to

exceed the capacity.