Stoelting Ross CC303W User manual

Model CC303W
OPERATING MANUAL
Manual No. 513621 Rev. 5

SAFETY
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 the machine.
WARNING:
Refrigeration must be OFF when the water is present in the barrel or
hopper.

Parts
C-2000-40 NT-0010
C-2000-52-SV
2183942
625140
C-9000-58
C-2000-81
C-2000-56
C-2000-51
C-2000-50
RG-0020
SL-0010
2187605
674187
C-4000-14 360004-SV
OF-0020-SV
C-4000-20
C-4000-19
C-2000-61 CA-0010
CA-0020
C-2000-57
C-4000-15
C74
BR-0020
219102-SV
BR-0035
BR-0030
508048
508135

Parts (continued)
Standard Parts Included per Freezer
Part Description Quantity
BR-0020 Brush - Tubing (1/2") 1
BR-0030 Brush - Head (Barrel) 1
BR-0035 Brush -Handle (Barrel) 1
C74 O-Ring Pick 1
C-2000-57 Wrench - Beater Shaft 1
C-2000-61 Leg 2
C-4000-14 Guard Splash 1
C-4000-15 Divider 4
C-4000-19 Slide - Long (Chute) 1
CA-0010 Caster - Locking 2
CA-0020 Caster 2
OF-0020-SV Overflow 1
360004-SV Faucet Assembly - Trough 1
508048 Lubricant - Spline (2 oz Squeeze Tube) 1
508135 Petrol Gel - 4 oz Tube 1
Standard Parts Included per Freezing Cylinder
Part Description Quantity
BS-0020 Bushing - Shaft Support 1
C-2000-40 Bushing - Auger Shaft 1
C-2000-50 Spring 12
C-2000-51 Blade 12
C-2000-52-SV Plate - Front w/Stainless Steel Insert 1
C-2000-56 Gate - Front 1
C-2000-81 Rod - Flow Control 1
C-4000-20 Slide - Short (Chute) 1
C-9000-58 Flow Control Valve Assembly (Hopper) 1
C-9000-66-SV Lid Assembly - Plastic (Includes Handle) 1
NT-0010 Wing Nut - Stainless Steel 4
RG-0020 O-Ring -RearSupport Bushing 1
SL-0010 Seal- Beater Shaft 1
625140 O-Ring - Front Plate 1
674187 Shaft - Beater 1
719102-KY Keys (#719102 Keyed Switch) 1
2183942 Flow Control Rod Assembly 1
2187109 Cover - Hopper (Stainless Steel) 1
2187605 Coupling - 1" Square (Stainless) 1
Extra Parts Included per Freezer
Part Description Quantity
C-2000-40 Bushing - Auger Shaft -
C-2000-50 Spring -
C-2000-51 Blade -
SL-0010 Seal - Beater Shaft -
625140 O-Ring - Front Plate -

Page 3
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.
IMPORTANT: Wash hands and, if required, wear
disposable gloves to assemble and sani-
tize the machine.
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 lo-
cated 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.
C. Beater Shaft and Blade Assembly
IMPORTANT: Make sure to assemble the same
parts into the same barrel.
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.
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 bar-
rel.
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 en-
gages, 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.
7. Install the large o-ring on the front plate .
Assembly/Sanitizing

Page 4
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 cor-
rectly. 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.
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.
2. Remove the front gate and replace with splash-
guard. Secure with wing nut. The splashguard di-
rects the water into the dipping trough.
3. Pour one to two gallons
(four to eight liters) of
approved sanitizer into
the hopper pan. The solu-
tion should be cold. Do
not exceed 100° Fahren-
heit (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 splash-
guard and into the dipping well.
(Note: Follow the manufac-
turer’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 con-
trol to the off position. Remove the splashguard
and replace with the front gate. Close the front
gate.
8. Repeat the process on the remaining barrel(s). The
machine is now ready to operate.
Assembly/Sanitizing

Page 5
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.
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 approxi-
mately 2 minutes for a chatter noise.
10. Set the flow control
know to “1/2-1” posi-
tion until frozen cus-
tard is seen at the cus-
tard outlet. Increase
the mix by turning the
flow control knob to
gain the desired cus-
tard texture.
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. In-
crease 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 in-
creased 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 min-
utes.
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.
Machine Operation

Page 6
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 al-
lows the barrel enough time to warm before remov-
ing 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 al-
lows the barrel enough time to warm before drain-
ing 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 disas-
sembled 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 ma-
chine. It is beyond the scope of this manual to ad-
dress proper mix handling procedures.
Machine Operation

Page 7
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 Fahr-
enheit (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” posi-
tion to allow sanitizer into the barrel.
5. Turn the beater switch to “ON” and run the clean-
ing 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.
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 in-
jury may result.
B. Disassembly
IMPORTANT: Make sure to keep the parts for
each individual barrel separated. The parts need to
be installed into the same barrel every time the ma-
chine is disassembled.
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.
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.
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.
Cleaning and Disassembly

Page 8
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 cus-
tard 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.
Cleaning and Disassembly
NEVER USE
HOT WATER ANYWHERE
INSIDE THE MACHINE!
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
Phone: [phone]
Fax: [phone]
www.frozencustard.com
www.stoelting.com
502 Highway 67
Kiel, WI 53042

September 1, 2007
Form 721-053, Rev.01
Page 1 of 1
ROSS & TELME WARRANTY
1. Scope:
Stoelting, LLC warrants to the first user (the “Buyer”) that the freezing cylinders, hoppers,
compressors, drive motors, speed reducers, beaters and agitator of Stoelting Ross and Telme product
line will be free from defects in materials and workmanship under normal use and proper maintenance
appearing within two (2) 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 STOELTING HEREBY DISCLAIMS ANY
IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR PARTICULAR
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, Stoelting 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 WARRANTY SHALL BE THE SOLE LIABILITY
STOELTING AND THE EXCLUSIVE REMEDY OF BUYER WITH RESPECT TO
EQUIPMENT SUPPLIED BY STOELTING; AND IN NO EVENT SHALL STOELTING BE
LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES, WHETHER FOR
BREACH OF WARRANTY OR OTHER CONTRACT BREACH, NEGLIGENCE OR
OTHER TORT, OR ON ANY STRICT LIABILITY THEORY.

001.1332808.2

Installation Guide
Step 1 Running Line Sets:
* If the freezer is water-cooled, proceed to Step 2 Running Electrical Connections.
* Line sets are not supplied with the freezer.
* The lines sets can be installed prior to receiving the custard freezer.
1) An air-cooled freezer requires a remote condensing unit and line set for each freezing cylinder. The
line sets must be 3/8” for the liquid line and 7/8” for the suction line (The M202 suction line needs
5/8”). When running the line sets, each 10’ of vertical rise, install a p-trap in the suction line. For every
horizontal line set run, pitch the suction line towards the compressor to assist with oil returning back to
the compressor.
2) After the line set is installed, perform a thorough leak test. Malfunctions of the equipment due to
leaks in the line set are not covered by the Stoelting/Ross warranty.
3) Insulate the suction line with a minimum of 3/8” wall thickness or the wall thickness required by local
code. In humid areas, use thicker insulation. In areas that are exposed to extreme temperatures, insulate
the liquid line to prevent excessive sub cooling or heating of the liquid refrigerant. Fasten all lines
securely along ceilings, walls and roofs. Avoid creating any type of kink in the lines. The Stoelting/Ross
warranty does not cover malfunctions or capacity issues with equipment caused by kinks in the line sets.
4) Use good piping practices when installing line sets. Seal the ends of the line sets during installation to
prevent exposure to the atmosphere and foreign objects. Blow the lines out with dry nitrogen to remove
any debris that might be in the line sets. When running line sets through a wall or roof, mark the lines to
eliminate confusion as to which line set is running to which cylinder.
Example: Mark the liquid and suction lines with the respective cylinder number. Facing the front of the
freezer, cylinders are numbered left to right.
5) When brazing the joints, purge dry nitrogen through the lines to minimize oxidation of copper inside
of the lines. The Stoelting/Ross warranty does not cover problems with the refrigeration system that are
caused by oxidized material in the lines.
Step 2 Running Electrical Connections:
1) The freezer requires a separate electrical connection for each freezing cylinder. Refer to the
nameplate on the freezer for proper electrical supply. Each freezing cylinder has its own electrical
system and condenser so if one cylinder fails, the other cylinder will still be operational.
*An air-cooled freezer needs two circuits for each freezing cylinder, one for the remote condensing unit
and one for the freezing cylinder.
*A water-cooled freezer needs one circuit for each freezing cylinder.
2) The electrical boxes are located behind the lower front panel. Labels indicate which cylinder each
electrical box powers. No pigtails are supplied with the freezer or condensing unit.
3) If the condensing unit is on the roof or ground, a quick disconnect box needs to be installed to provide
power.

4) Do not turn on the power to the freezer or the condensing unit until the refrigeration lines have been
connected and the system has been charged with refrigerant. Label the circuit breakers with information
regarding which cylinder and condensing unit the breaker is designated for to prevent confusion if
power ever needs to be shut off.
5) When connecting power to the freezer, run the line under the freezer and through the bottom of the
electrical box. Remove the electrical box cover by loosening the four screws. The screws do not have to
be removed. Connect the power to the 4-circuit terminal strip. The 4-circuit terminal strip is labeled L1,
L2, L3, and GND. After connections are made, place the cover on the electrical box, but do not tighten
the cover (for single-phase freezers the cover can be tightened). The electrical box may need to be
accessed when checking for proper rotation of the motor.
Step 3 Plumbing Connections:
1) On water-cooled freezers, the water inlet is a standard garden hose connection and the water outlet is
5/8” OD copper tubing. The connections are located at the back of the freezer. Remove the rear panel to
access the connections. Run the plumbing under the freezer frame. Water-cooled freezers use
approximately 3 gallons of 75°F water per minute while in use (the M202 uses 2 gallons per minute).
The freezer does not use any water when not in use.
2) The freezer is equipped with a dipping trough that requires a water inlet line and a drain line. The
water inlet has a 5/16” OD brass female connector (the M202 female connector is 1/4” OD). Solder a
5/16” line to the water valve inlet using silver solder (the M202 requires a 1/4” line). Install a shutoff
valve in the water inlet line. The drain connection is 1-1/2”. Run a drain line from the trough to a drain
on the floor. Leave enough slack in the drain line so that the lower front panel can be easily removed for
service.
3) If the freezer is equipped with the hopper faucet option, run the hopper faucet tubing to the dipping
trough inlet and install a T. This will supply water needed for the hopper faucet and the water valve for
the dipping trough.
Step 4 Receiving and Installing Remote Condensing Units:
* The remote condensing units may be sent prior to delivery of the freezer.
* The freezer requires one remote condensing unit per cylinder.
1) Upon arrival, check the entire remote condenser units for any damage that may have occurred during
transit. With the method of packaging used, the remote condensers 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 remote condenser units have been checked for damage. Have the carrier note any
visible damage on the freight bill. If concealed damage or a shortage is found later, advise the carrier
within 10 days and request inspection. The customer must place a claim for damages and/or shortages in
shipment with the carrier. Stoelting cannot make any claims against the carrier.
2) Remove cardboard covering off the condensing units.
3) Place the condensing units in their predetermined location, either on the roof or on the ground. A
crane or forklift will be needed if the units will be placed on a roof. The condensing units weigh
approximately 200 lbs. each.

4) Using ratchet with a 1/2” socket, remove the two lag bolts that secure the condensing unit to the
pallet.
5) Place the condensing units on 4” x 4” treated wood or similar material so that the units are not sitting
directly on the ground or the roof. Secure the condensing units to the 4” x 4” using lag bolts. Adhere to
all local, state, and federal codes governing this type of installation. Some areas have specific
“hurricane-proof” requirements for roof installations. Allow at least 2 feet of clearance on the air intake
and discharge sides of the condensers. Do not set the condensers so that one is blowing air directly into
the other condensing unit. The ideal set up is to have all the condensing units set in a row. See example
diagram.
6) Use an Allen wrench to open the shut off valves and release some of the nitrogen charge in the
condensing unit. The shut off valves are located on the outside of the condensing unit. If no nitrogen is
present then the unit needs to be leak checked prior to connecting the refrigeration lines.
7) Braze the suction line and liquid line from the line sets to the condensing unit. When brazing, wrap
the shut off valve with a cold wet rag and make sure that the valve is fully open. If valve is not wrapped,
damage to the valve may result. When installing the suction line, angle it towards the condensing unit so
that oil can flow back towards the compressor.
8) Use good piping practices. Keep pipes as clean as possible. Do not let any debris or copper shavings
get inside system otherwise the refrigeration valves may not work properly.
Example:
Remote air-cooled Condensers typical install.
Direction of airflow viewed from top down.

Step 5 Receiving the Custard Freezer:
1) Upon arrival, check the entire freezer for any damage that 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
damage or a shortage is found later, advise the carrier within 10 days and request inspection. The
customer must place a claim for damages and/or shortages in shipment with the carrier. Stoelting cannot
make any claims against the carrier.
2) Remove the top of the crate using a hammer or pry bar.
3) Remove the eight lag bolts from the freezer using a 1/2” ratchet. Remove the front and rear crate
walls.
4) Remove the four lag bolts located inside the left and right crate walls using 1/2” ratchet. Remove the
left and right crate walls.
5) Remove the plastic wrapping on the freezer. Remove the lower front and back panel on the freezer.
6) Remove the four lag bolts located inside freezer on the frame with a 9/16” ratchet. Remove the two
lag bolts that hold the skid together with a 9/16” socket.
7) If the freezer has the shipping casters or if it is water-cooled, the casters will be in a box located in the
hopper pan. A set of casters includes two casters with locks and two casters without locks. Screw the
casters into the threaded holes and tighten them using a pair of channel locks. After installing the
casters, knock out bottom 4” x 4” of the freezer skid.
* If the freezer does not come with casters, install the stainless steel legs. The legs are located in the
hopper pan on top of the freezer. After installing the legs, use a pallet jack to move freezer into place.
8) Put front and back panels on the freezer.
Step 6 Setting In Place and Making Freezer Connections:
1) Roll the freezer into the desired location. Leave adequate space around the freezer for the removal of
service panels. Remove the left, right, back and lower front service panels.
* After the refrigeration lines are connected, air-cooled freezers cannot be moved.
2) Use a pallet jack or floor jack to lift the front of the freezer, remove the two shipping casters with a
pair of channel locks, and install the stainless steel legs. Make sure the legs are adjusted all the way in,
and screw two of the legs into the frame. Secure them tightly using channel locks. Repeat with the back
of the freezer.
* If the freezer is water-cooled, casters are standard with freezer.
3) Accurate leveling is necessary to ensure proper operation. Place a bubble 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 or caster in or out.

To finish installing a water-cooled freezer, proceed to Step 7 Running product and setting pressures
for the custard freezer.
4) Connect the refrigeration lines from the line sets to the freezer. Access the freezer from the left or
right service panel. The refrigeration system has a charge of dry nitrogen. Use caution when connecting
the lines. Connect the suction line first then connect the liquid line. Run the refrigeration lines under the
freezer. There is approximately 6” of clearance between freezer and the floor. The stainless steel legs are
adjustable and can raise the freezer up to 7” off the floor if necessary. Wrap the suction solenoid in a
cold wet rag when soldering to prevent damage to the solenoid. Also, be aware of the electrical conduit
inside custard freezer while soldering the refrigeration lines. A liquid line dryer is supplied with the
freezer and should be the last connection made in the system. Use good piping techniques to keep the
system clean. Do not leave the lines open and exposed for a long period.
5) After finishing the refrigeration connections, connect power to the freezer. Refer to Step 2 Running
Electrical Lines for the proper procedures. Check the rotation of the beater shaft. When looking at the
freezer from the front, the shaft needs to turn counterclockwise. If the shaft is turning the wrong
direction on a three phase freezer, shut off power to the cylinder and switch the L1 and L3 wires. Check
rotation again to verify the shaft is rotating counterclockwise. Once verified, tighten the screws on the
electrical box cover. *If the freezer is single phase and the beater shaft rotation is clockwise, then
complete one of the following procedures. Check rotation after each procedure.
A) Change programming on variable speed drive to reverse motor.
B) Change the T1 and T3 output leads going to the motor from the drive.
C) Change the leads inside the motor electrical box.
6) Check the refrigeration systems for leaks. When pressurizing the system, turn the refrigeration switch
to hold position to energize the suction solenoid. Also, make sure that the shut off valves are open on the
remote condensing unit. Check the refrigeration system with 300 psi of nitrogen. Make sure the system
will hold the pressure for a minimum of 2 hours.
7) After the leak check, connect a vacuum pump to the system and evacuate it to 500 microns for a
minimum of 1 hour. Make sure the suction solenoid and the shut off valves on the condensing unit are
opened. Perform a standing vacuum test. If the vacuum deteriorates and continues to rise there is a leak.
Find it, repair it, and repeat the evacuation procedure until the freezer passes a standing vacuum test.
While the refrigeration system is under a vacuum, insulate the suction line. Insulation is needed up to the
shut off valve on the condensing unit. Use 3/8” tube insulation or insulation required by local code.
8) Use good refrigeration practices to charge the system with the required charge (see below). Make sure
the suction solenoid is energized and that the shut off valves are open.
Model Hopper Charge Air-Cooled Charge per cylinder Water-Cooled Charge per cylinder
CC101 16 oz of R-134a 24 lbs of R-404a 10 lbs of R-404a
CC202 18 oz of R-134a 24 lbs of R-404a 10 lbs of R-404a
CC303 19 oz of R-134a 24 lbs of R-404a 10 lbs of R-404a
CC404 20 oz of R-134a 24 lbs of R-404a 10 lbs of R-404a
M202 N/A 20 lbs of R-404a 8 lbs of R-404a
*Air-cooled freezers do not ship with refrigerant and require refrigerant to be supplied on site. Water-
cooled freezers are factory charged. The hoppers for air-cooled and water-cooled freezers are factory
charged.
*The charge for air-cooled freezers is sufficient for up to a 50 ft. line set. If the line set is longer, add 1
lb. of refrigerant for every 10 ft. of additional line (up to 150 ft. total).

Step 7 Running product and setting pressures for the custard freezer:
* Complete the Custard Freezer Start-Up and Training Checklist located with the spare parts kit or
in the back of this manual and send it to Stoelting.
1) Remove all spare parts from the hopper before running product. Unwrap the parts and check for
damage. Refer to the list in the manual to make sure no parts are missing. The cylinders need to be under
a load to set the pressures. If custard is not available, run the machine for two minutes and check for
frost in the freezing cylinder. This will indicate that the refrigeration is functioning.
2) Disassemble, clean and sanitize each freezing cylinder. Refer to the manual for proper instructions.
3) After assembling and sanitizing the freezer, add custard mix to the hopper. Follow the instructions in
the manual to start freezing the custard (run one cylinder at a time to set the pressures). Connect gauges
to the suction line and the discharge line. When product starts coming out of the faceplate, locate the low
pressure gauge on the front of the freezer and set the AXV to 30 psi. Remove the white plastic cap from
the AXV and turn the valve counterclockwise to decrease the pressure or clockwise to increase the
pressure. Turn the valve 1/4 turn at a time and wait at least 1 minute before making another adjustment.
Connect a gauge to the suction line at the compressor and make sure the pressure is 25 psi. Adjust the
crankcase pressure regulator (CPR) if the pressure is not correct. Remove threaded brass cap on the front
of the CPR and adjust the valve with a 5/16” Allen wrench. Connect a gauge to the suction line at the
hopper and adjust the hopper AXV to 55 psi.
4) Check the faceplate to see if the custard is at the desired texture and temperature. The standard
normal serving temperature of frozen custard coming out of the freezer is 18°-22°F.
5) Set the pressures for the remaining cylinders.
* If the freezer is water-cooled, the discharge pressure was already set at the factory. Run custard mix
through the freezer to double-check and fine-tune the discharge pressure for the particular mix being
used.
* The remote condenser unit has a head pressure control set for a minimum of 255 psi.
* Chocolate and vanilla mixes run differently. Usually the pressures in the chocolate cylinder will need
to be set slightly lower than the pressures in the vanilla cylinder. Custard mixes that use an extract
flavoring will also run differently. Try different pressure settings by adjusting the AXV. Adjust the
pressure setting between 28-32 psi (the freezer will not operate correctly if the AXV is set lower than 28
psi).
6) If the freezer is equipped with the lemon ice option, set the lemon ice AXV. The lemon ice option is
designated for one cylinder (right cylinder). With the system still running product, turn the lemon ice
switch on. The AXV is located behind the cylinder in front of the freezer. Set the lemon ice AXV for 40
psi.
7) When testing is done, take the cylinders apart and clean the custard freezer. Refer to operations
manual under shutdown and disassembly.