Stoelting E112 User manual

Model E112 / F112
OPERATORS MANUAL
Manual No. 513613 Rev.7

This manual provides basic information about the machine. Instructions and suggestions are
given covering its operation and care.
The illustrations and specifications 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 pro-
vide new parts for machines built prior to date of change.
DO NOTATTEMPT 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.
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: [email protected]
© 2014 PW Stoelting, LLC
stoeltingfoodservice.com

Safety Alert Symbol:
This symbol Indicates danger, warning or caution.
Attention is required in order to avoid serious per-
sonal 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.
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.
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
specific safety information, the following safety defini-
tions are provided to assist the reader.
The purpose of safety symbols is to attract your at-
tention 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.
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” not preceded by the
safety alert symbol indicates a potentially hazardous
situation, which, if not avoided, may result in equip-
ment/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.

Section Description Page
1 Description and Specifications
1.1 Description..................................................................................................1
1.2 Specifications .............................................................................................2
2 Installation Instructions
2.1 Safety Precautions .....................................................................................5
2.2 Shipment and Transit..................................................................................5
2.3 Machine Installation....................................................................................5
3 Initial Set-Up and Operation
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...........................................................................................9
3.6 Removing Mix From Machine.....................................................................10
3.7 Cleaning the Machine.................................................................................10
3.8 Disassembly of Machine Parts...................................................................10
3.9 Cleaning the Machine Parts .......................................................................11
3.10 Sanitize Machine and Machine Parts.........................................................11
3.11 Assembly of Machine .................................................................................11
3.12 Routine Cleaning........................................................................................12
3.13 Preventative Maintenance..........................................................................12
3.14 Extended Storage.......................................................................................15
4 Troubleshooting
4.1 Light Indicators...........................................................................................17
4.2 Troubleshooting..........................................................................................17
5 Replacement Parts
5.1 Decals and Lubrication...............................................................................19
5.2 Auger Shaft and Faceplate Parts ...............................................................20
5.3 Hopper Parts ..............................................................................................22
5.4 Autofill Options ...........................................................................................23
TABLE OF
CONTENTS

Owner’s Manual #513613 1 E112/F112 Model Machines
SECTION 1
DESCRIPTION AND SPECIFICATIONS
1.1 DESCRIPTION
TheStoelting E112/F112countermachinesaregravityfed.
The machines are equipped with fully automatic controls
toprovideauniformproduct.Theywilloperatewithalmost
anytypeofshakeorfrozenbeveragemix.This manual is
designed to help qualified 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

Owner’s Manual #513613 2 E112/F112 Model Machines
Figure 1-2 Specifications
E112
F112
1.2 SPECIFICATIONS

Owner’s Manual #513613 3 E112/F112 Model Machines
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 Flow
Air cooled units require 3” (7,6 cm) air
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 Water cooled units require 3/8” N.P.T.
water and drain fittings.
Hopper Volume 3.625 gallon (13,73 liters) 5.375 gallon (20,35 liters)
Freezing Cylinder
Volume 1.25 gallon (4,73 liters) 2.125 gallon (8,04 liters)
Production Capacity 18 GPH (68,15 liters) 24 GPH (90,87 liters)
1.2 SPECIFICATIONS - CONTINUED

Owner’s Manual #513613 4 E112/F112 Model Machines

Owner’s Manual #513613 5 E112/F112 Model Machines
SECTION 2
INSTALLATION INSTRUCTIONS
2.1 SAFETY PRECAUTIONS
Do not attempt to operate the machine until the safety
precautionsand operating instructions in thismanualare
read completely and are thoroughly understood.
Take notice of all warning labels on the machine. The la-
bels have been put there to help maintain a safe working
environment.Thelabelshavebeendesignedtowithstand
washing and cleaning. All labels must remain legible for
thelifeofthemachine.Labelsshouldbecheckedperiodi-
callytobesuretheycanberecognizedaswarninglabels.
If danger, warning or caution labels are needed, indicate
thepartnumber,typeoflabel,locationoflabel,andquantity
required along with your address and mail to:
STOELTING, INC.
ATTENTION: Customer Service
502 Hwy. 67
Kiel, Wisconsin 53042
2.2 SHIPMENT AND TRANSIT
Themachinehasbeenassembled,operatedandinspected
at the factory. Upon arrival at the final 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
arriveinexcellentcondition.THECARRIERISRESPON-
SIBLE 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
concealeddamageand/orshortageis found later, advise
the carrier within 10 days and request inspection. The
customermustplaceclaimfordamagesand/orshortages
in shipment with the carrier. Stoelting, Inc. cannot make
any claims against the carrier.
2.3 MACHINE INSTALLATION
Installation of the machine involves moving the machine
close to its permanent location, removing all crating, set-
ting in place, assembling parts, and cleaning.
A. Uncrate the machine.
B. Accuratelevelingisnecessaryforcorrectdrainage
of machine barrel and to insure correct overrun.
Placeabubblelevelontopofthemachineateach
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. TheF112hasabasegasketthatmustbeinstalled.
Separate the gasket and install it with the seam
to the back. Make sure the angled side of the
gasket is facing up.
D. Correctventilationisrequired.TheE112requires
3” clearance on both sides. If the machine is
placedside-by-sidenexttootherequipment,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 flow.
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.
E. The machine leaves the factory with the control
board set for slush. Contact a service technician
to properly set the machine for shake.
Figure 2-2 Space and Ventilation Requirements
CAUTION
Failure to provide adequate ventilation will void
warranty.
Figure 2-3 Drip Tray Bracket

Owner’s Manual #513613 6 E112/F112 Model Machines
WARNING
Do not alter or deform electrical plug in any way.
Alteringtheplug to fit into an outlet of different con-
figuration may cause fire, risk of electrical shock,
product damage and will void warranty.
F. Place the CLEAN-ON-OFF switch in the OFF
position.
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
isdesignedfor208-240VAC/15ampduty.Check
thenameplateonyourmachineforpropersupply.
Theunitmustbeconnectedtoaproperlygrounded
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
12gaugeorheavierwithgroundwire.Donotuse
anadaptertogetaroundgroundingrequirement.

Owner’s Manual #513613 7 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. Wearproperclothing.Avoidloosefittinggarments,
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. Disconnectelectricalcordformaintenance.Never
attempt to repair or perform maintenance on the
machineuntilthemainelectricalpowerhasbeen
disconnected.
G. Donotoperateunderunsafeoperatingconditions.
Neveroperatethemachineifunusualorexcessive
noise or vibration occurs.
3.2 OPERATING CONTROLS AND INDICATORS
Before operating the machine, it is required that the op-
erator know the function of each operating control. Refer
to Figure 3-1 for the location of the operating controls on
the machine.
A. Spigot Switch
Thespigotswitchwillautomaticallystarttheauger
drive and refrigeration systems when the spigot
is opened to dispense product. When the spigot
is closed, the drive motor and compressor will
remainonuntiltheproductinthefreezingcylinder
reaches the proper consistency..
WARNING
High voltage will shock, burn or cause death. The
OFF-ONswitchmustbeplacedintheOFF position
priortodisassembling for cleaning or servicing. Do
notoperatemachine with cabinet panels removed.
Figure 3-1 Controls
Consistency
Adjustment
Screw
Diagnostic
Light
Add Mix
Indicator
Clean/Off/On
Switch

Owner’s Manual #513613 8 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
TheADD MIX light will flash 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 flashing, refill hopper immediately.
NOTE
Failure to refill hopper immediately may result in
operational problems.
D. Diagnostic Light
The Diagnostic Light will flash if an error occurs.
The light will flash once if there is a compressor
error.Therewillbe twoquickflashesifthereisan
auger error.And there will be three quick flashes
if the machine is left in clean mode for more than
20 minutes. Refer to the troubleshooting section
for details.
E. Consistency Adjustment Screw
TheConsistencyAdjustmentScrewincreasesor
decreasesproductconsistency.Atensionspringis
connectedtothe screwandchanges the amount
oftorqueneededtocompletearefrigerationcycle.
Turn the knob clockwise to increase consistency
or counterclockwise to decrease consistency.
NOTE
An additional spring is included with the machine
behindtheheader panel. The additional spring can
beinstalledforusewithshakemixeswhenahigher
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
fromturning whenthefrontdoor isremoved.The
switch is open when the door is not in place and
closed when the door is properly installed.
G. AutofillKit-Optional(E112Part2183807,F112
Part 2187101)
The autofill kit is used with a pump to keep the
hopper filled. The autofill kit is for use with non-
potentiallyhazardousfoodsubstances;non-dairy.
Refer to Section 5-4 for Autofill options.
H. Light Kit - Optional (E112 Part 2183800, F112
Part 2187102)
The light kit is installed behind the header panel
and illuminates a translucent header panel.
I. BottleRack Kit- Optional(E112 Part2187100,
F112 Part 2187040 or 2187024)
The bottle rack kit is installed onto the header
panel and holds 7 flavor 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
Sanitizingmustbedoneafterthemachineiscleanedand
justbeforethehopperisfilledwithmix.Sanitizingthenight
beforeisnoteffective.However,youshouldalwaysclean
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 certified for this use.
Whensanitizingthe machine, refertolocalsanitary regu-
lationsforapplicablecodes andrecommendedsanitizing
products and procedures. The frequency of sanitizing
must comply with local health regulations.
Mix sanitizer according to manufacturer’s instructions to
providea100partspermillion(ppm)strengthsolutionand
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
mustbe used onlyinaccordance withthemanufacturer’s
instructions.
In general, sanitizing may be conducted as follows:
A. Prepare Stera-Sheen Green Label Sanitizer
or equivalent according to manufacturer’s
instructionstoprovidea100ppmstrengthsolution.
Mix the sanitizer in quantities of no less than
2 gallons of 90° to 110°F (32° to 43°C) water.
Checkthestrengthofthesanitizingsolution.Use
a chlorine test strip and color chart to make sure
the solution has 100 ppm.Any sanitizer must be
usedonlyin accordance with the manufacturer’s
instructions.
CAUTION
Do not allow sanitizer to remain in contact with
stainless steel parts for prolonged periods. Pro-
longedcontactof sanitizer withmachinemaycause
corrosion of stainless steel parts.

Owner’s Manual #513613 9 E112/F112 Model Machines
B. Ifusing a shake mix, place the mixinlet 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).
E. Afterfiveminutes,placeabucketunderthespigot
andopenspigottodrainmostsanitizingsolution.
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
andtestthechlorinecontentswithanewteststrip.
A reading of 100 ppm or more is acceptable.
If the reading is less than 100 ppm, sanitize the
machine again.
Ifthereadingislessthan100ppmaftersanitizing
the second time, disassemble and wash the
machine again.
3.4 FREEZE DOWN AND OPERATION
This section covers the recommended operating proce-
dures 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. Pourapproximately1/2gallonoffullythawedmix
into the hopper. Open spigot and drain a small
amountofmixtoremoveanyremainingsanitizer.
D. Fillthehopperwithpre-chilled(40°For4°C)mix.
NOTE
Do not overfill 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
Afterthedrive motor starts, there is a 3 or4 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. Todispense,pull the spigothandledowntoopen
the spigot.
H. Themachineisdesignedtodispensetheproduct
at a reasonable draw rate. If the machine is
overdrawn,theresultisasoftproductoraproduct
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. Refill the hopper immediately.
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 finished 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’smixtoanother.Shakeandstackableslush
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.
Figure 3-3 Sanitizing hopper
Figure 3-2 Mix Inlet Regulator

Owner’s Manual #513613 10 E112/F112 Model Machines
Old mix or mix that has been stored at elevated tempera-
tures will produce poor-quality product with a bad taste
andunacceptableappearance.Toretardbacteriagrowth
indairybasedmixes,thebeststoragetemperaturerange
is between 33° to 38°F (0.5° to 3.3°C).
Someshakemixestendtofoammorethanothers.Iffoam
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.
3.6 REMOVING MIX FROM MACHINE
To remove the mix from the machine, refer to the follow-
ing steps:
A. Ifremoving shakemix,pull themixinlet 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 ma-
chine parts must comply with local health regula-
tions.
After the mix has been removed from the machine, the
machine must be cleaned. To clean the machine, refer
to the following steps:
A. Closethespigot andfillthe hopperwith2gallons
(8 liters) of tap water.
B. PlacetheswitchintheCLEANposition.Theauger
will start to rotate.
C. Allow the water to agitate for approximately 30
seconds.
D. Openthespigot to drain thewater. 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’sinstructionstoprovidea100ppm
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.
3.8 DISASSEMBLY OF MACHINE PARTS
Inspectionforwornor broken parts shouldbemadeeach
time the machine is disassembled. All worn or broken
parts should be replaced to ensure safety to both the
operatorandthecustomerandtomaintaingoodmachine
performanceandaqualityproduct.Frequencyofcleaning
must comply with the local health regulations.
To disassemble the machine, refer to the following steps:
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).
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).
CAUTION
Hazardous Moving Parts.
Revolving auger shaft can grab and cause injury.
Placetheswitch in theOFF(middle)position before
disassembling for cleaning or servicing.
Figure 3-4 Remove Spigot Pin

Owner’s Manual #513613 11 E112/F112 Model Machines
J. Remove spigot body from the front door.
K. Removeo-rings(2)fromthespigotbyfirstwiping
off the lubricant using a clean paper towel.Then
squeezetheo-ringupwardwithadrycloth.When
a loop is formed, roll the o-ring out of the groove
(Refer to Figure 3-6).
L. Removeaugerassemblyfromthefreezingcylinder
and remove auger blades.
M. Remove rear seal and o-ring from auger.
N. Remove drain tray, drip tray and drip tray grid.
3.9 CLEANING AND SANITIZING THE
MACHINE PARTS
Place all loose parts in a pan or container and take to
the wash sink for cleaning. Local and state health codes
dictatetheprocedurerequired.Somehealthcodesrequire
a four-sink process (pre-wash, wash, rinse, sanitize, and
air-dry), while other codes require a three-sink process
(without the pre-wash step). The following procedures
are a general guideline only. Consult your local and state
health codes for procedures required in your location.
A. Prepare Stera-Sheen or equivalent cleaner in
2 gallons of 90° to 110°F (32° to 43°C) water
following manufacturers instructions.
B. Prepare sanitizing solution according to
manufacturer’sinstructionstoprovidea100ppm
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.
D. Place all parts in the cleaning solution and clean
the parts with the provided brushes. Rinse all
partswith clean90°to 110°F(32°to 43°C)water.
Place the parts in the sanitizing solution.
E. Wash the hopper and freezing cylinder with the
90° to 110°F (32° to 43°C) cleaning solution and
brushes provided (Refer to Figure 3-7).
F. Clean the rear seal surfaces from the inside of
the freezing cylinder with the 90° to 110°F (32°
to 43°C) cleaning solution.
3.10 SANITIZE MACHINE
A. UseStera-Sheenorequivalentsanitizingsolution
mixed according to manufacturer’s instructions
toprovide100 partspermillionstrength solution.
Mixsanitizerinquantitiesofnolessthan2gallons
(7.5 liters) of 90° to 110°F (32° to 43°C) water.
Any sanitizer must be used only in accordance
with the manufacturer’s instructions.
Figure 3-6 Removing O-Ring
Figure 3-5 Spigot and Ice Breaker Bar Removal Figure 3-7 Cleaning Freezing Cylinder
CAUTION
Do not allow sanitizer to remain in contact with
stainless steel parts for prolonged periods. Pro-
longedcontactof sanitizer withmachinemaycause
corrosion of stainless steel parts.

Owner’s Manual #513613 12 E112/F112 Model Machines
B. With the large brush provided, sanitize the rear
of the freezing cylinder by dipping the brush in
the sanitizing solution and brushing the rear of
the cylinder.
3.11 ASSEMBLY OF MACHINE
Toassemblethemachineparts,refertothefollowingsteps:
NOTE
Petrol Gel sanitary lubricant or equivalent must be
used when lubrication of parts is specified.
NOTE
The United States Department of Agriculture and
theFoodandDrugAdministrationrequire that lubri-
cants used on food processing equipment be certi-
fied for this use. Use lubricants only in accordance
with the manufacturer’s instructions.
A. Assemble all o-rings onto the parts dry, without
lubrication. Then apply a thin film of sanitary
lubricationtotheexposedsurfacesoftheo-rings.
Also apply a thin film of sanitary lubricant to the
inside and outside of the front auger support
bushing, and to the inside and outside of stator
support bushing.
B. Assemble the rear seal onto the auger with the
largeendtotherear.Besuretheo-ringisinplace
before installing the rear seal (Refer to Figure
3-8).
C. Put a small amount of spline lubricant on the hex
endoftheaugershaft.Asmallcontainerofspline
lubricant is shipped with the machine.
D. Install the plastic auger blade onto the auger.
E. Push the auger into the freezing cylinder and
rotate it slowly until the auger engages the drive
shaft.
F. Insert the spigot body into the front door.
NOTE
Press the o-rings against the spigot body when
inserting it into the front door to prevent damage.
G. Turnthespigotbodyuntil the ice breakerbarcan
be inserted. Insert the breaker bar and rotate the
spigot body 90
H. Install the auger support bushing onto the front
doorsothebevelededgeofthebushingisagainst
the door.
I. Install the white stator support bushing onto the
rearof the stator bar and insert statorinto spigot.
J. Insert the torque rod. The rod should be placed
through the hole in the stator bar.
K. Install the front door onto the machine.
NOTE
When installing the door onto the machine, the
torquerodmustbeplacedinthecenterofthemetal
torque actuator arm
L. Install the knobs on the machine studs.
M. Look for the proper seal between the freezing
cylinder, quad ring, and front door
Figure 3-9 Door and Stator Assembly
Torque
Rod
Auger
Support
Bushing
Stator Bar
Front O-Ring
Stator Bar
Bushing
Quad
Ring
Stator Bar
Stator Bar
Rear O-Ring

Owner’s Manual #513613 13 E112/F112 Model Machines
N. Insert the spigot handle so the hole lines up and
insert the spigot pin.
O. Install the mix inlet regulator into the hopper if
using shake mix. If using slush mix, the mix inlet
regulator is not required.
P. Install the hopper cover, drain tray, drip tray, and
drip tray grid.
3.12 ROUTINE CLEANING
To remove spilled or dried mix from the machine exterior,
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
Stoelting recommends that a maintenance schedule be
followedtokeepthemachinecleanandoperatingproperly.
CLEANING AND SANITIZING INFORMATION
Special consideration is required 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 La-
bel 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 ice-cream/
frozen custard mix, these soils will accumulate on the
interior surfaces of the machine and its parts. Fats are
difficulttoremoveandhelpattributetomilkstonebuild-up.
MILKSTONE – Is a white/gray film that forms on equip-
mentandutensilsthatcomeincontactwithdairyproducts.
Thesefilmswillaccumulateslowlyonsurfacesbecauseof
ineffectivecleaning, use of hardwater, or both. Milkstone
is usually a porous deposit, which will harbor microbial
contaminants and eventually defy sanitizing efforts.
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.
ITISBESTTOCONTROLMILKSTONEONADAILYBA-
SIS BEFORE IT CAN BECOMEA SIGNIFICANT FOOD
SAFETY PROBLEM.
Inaddition tofoodsafety, milkstonecancause premature
weartomachinepartswhichcanaddtocostsforreplace-
ment 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
Itisimportanttodistinguishbetweencleaningandsanitiz-
ing.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.
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.
NOTE
Using a SANITIZER on an unclean surface will not
guaranteeaclean andsafefrozendessert machine.
PROPER DAILY MAINTENANCE: THE ONLY WAY TO
ASSUREFOODSAFETYANDPRODUCTQUALITY
Proper daily maintenance can involve a wide variety
of products and procedures. Overall, the products and
procedures fall into three separate categories. (Please
notethatthisisabriefoverviewintendedforinformational
purposes only.)
1. CLEANING – This involves draining mix from
the freezing cylinder 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
periodoftime.Individualpartsarealsosoakedin
adelimingsolutionforanextendedperiodoftime
(more about delimers in Additional Information).
CAUTION
Do not place the mix inlet regulator into the hopper
before installing the auger.Attempting to install the
auger with the mix inlet regulator in place will dam-
age the regulator.

Owner’s Manual #513613 14 E112/F112 Model Machines
3. SANITIZING – After the machine has been
cleaned and contains no milkstone, the machine
isreassembled.ThenaFDA-approvedsanitizing
solutionisrunthroughthemachinetokillbacteria.
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.
• 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
oncehighlevelsofmilkstonehavedeveloped.Whilethese
products are very effective for removing HIGH levels of
milkstone, they are not ideal for two reasons:
1. PRODUCTSAFETY–Strongacidsaredangerous
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.
WithproperdailyuseofSTERA-SHEENoritsequivalent,
there is no need for the use of a DELIMER.
DO NOT USE BLEACH
• BLEACH HAS ABSOLUTELY NO CLEANING
PROPERTIES.
• BLEACHISCORROSIVE.Itcanandwilldamage
components of the machine causing premature
wear and metal corrosion.
GENERAL PURPOSE CLEANERS
General purpose cleaners do not have the ability to re-
move 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,
tearoffa small portion and submerge it into the sanitizing
solution.Then,comparethecolorchangetothecolorkey
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.
Therearetwomainfactorsthatcontributetofallingchlorine
concentrations in a sanitizing solution.
1. PRODUCT USE –As the chlorine in the solution
is being used, chlorine concentrations fall.
2. TIME–Astimepasses,smallamountsofchlorine
“evaporate” from the solution. (That is why you
can smell it.)
Sanitizing solutions should not be allowed to fall below
100 ppm chlorine. New solutions should be mixed once
old solutions become ineffective
B. DAILY
1. The exterior should be kept clean at all times to
preserve the luster of the stainless steel. A mild
alkalinecleanerisrecommended.Useasoftcloth
or sponge to apply the cleaner.
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
disengagefromthesupportandpullingout.Clean
behindthedriptrayand front of the machine with
a soap solution.
D. QUARTERLY
Air Cooled
Theair-cooledcondenserisacoppertubeandaluminum
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.
Thecondensermustbekeptcleanofdirtandgrease.The
F112 must have a minimum of 6” (15.2 cm) ventilation on
the right and left sides of the unit for free flow of air. The
E112 must have 3” (7.6 cm) ventilation. Make sure the
machine is not pulling over 100° F (37° C) air from other
equipment in the area.
Thecondenserandcondenserfilterrequireperiodicclean-
ing. To clean, refer to the following procedures.
E112 Air Cooled Condenser Cleaning
A. Unscrew the knob located on the underside of
the machine towards the front (Fig. 3-10).
B. Remove the filter bracket and remove the filter.
C. Visually inspect the condenser filter for dirt.
D. If the filter is dirty, vacuum or brush clean, rinse
withcleanwaterandallowtodrybeforereplacing
on the machine.