Vollrath STOELTING M202-109A User manual

Model M202-109A, -209A
OPERATORS MANUAL
Manual No. 513614-1 Rev.5

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 .....................................................................................3
2.2 Receiving the Custard Machine..................................................................3
2.3 Machine Installation....................................................................................3
A. Running Line Sets................................................................................................3
B. Running Electrical Connections...........................................................................4
C. Plumbing Connections.........................................................................................4
D. Receiving and Installing Remote Conendsing Units............................................5
E. Setting in Place and Making Machine Connections.............................................5
F. Running Product and Setting Pressures for the Custard Machine.......................6
3 Initial Set-Up and Operation
3.1 Operator’s Safety Precautions....................................................................9
3.2 Operating Controls and Indicators..............................................................9
3.3 Sanitizing....................................................................................................10
3.4 Freeze Down and Operation ......................................................................10
3.5 Mix Information...........................................................................................11
3.6 Hold Cycle During Operation......................................................................11
3.7 Production After Hold Cycle........................................................................11
3.8 Removing Mix.............................................................................................11
3.9 Cleaning the Machine.................................................................................12
3.10 Disassembly of Machine Parts...................................................................12
3.11 Cleaning the Machine Parts .......................................................................12
3.12 Assembly of Machine .................................................................................12
3.13 Routine Cleaning........................................................................................13
3.14 Preventative Maintenance..........................................................................13
3.15 Extended Storage.......................................................................................15
4 Troubleshooting
4.1 Troubleshooting the Machine .....................................................................17
4.2 Troubleshooting the Hopper.......................................................................18
4.3 Troubleshooting the Dipping Cabinet .........................................................18
5 Replacement Parts
5.1 Decals and Lubrication...............................................................................19
5.2 Auger Shaft and Faceplate Parts ...............................................................20
5.3 Hopper Parts ..............................................................................................21
TABLE OF
CONTENTS

Owner’s Manual #513614-1 1 M202 Model Machines
1.1 DESCRIPTION
The M202 is a frozen custard machine. It is equipped
with fully automatic controls to provide a uniform product
and features Quick-Freeze technology. This manual is
designedtoassistqualifiedservicepersonnelandopera-
tors in the installation, operation and maintenance of the
M202 frozen custard machine.
SECTION 1
DESCRIPTION AND SPECIFICATIONS
Figure 1-1 Model M202A

Owner’s Manual #513614-1 2 M202 Model Machines
1.2 SPECIFICATIONS
M202 Air Cooled M202 Water Cooled
Dimensions Machine with crate Machine with crate
width 27-1/2’’ (69,9 cm) 42-1/2’’ (108,0 cm) 27-1/2’’ (69,9 cm) 42-1/2’’ (108,0 cm)
height 57-1/2’’ (146,1 cm) 67’’ (170,2 cm) 57-1/2’’ (146,1 cm) 67’’ (170,2 cm)
depth 32’’ (81,3 cm) 48’’ (121,9 cm) 32’’ (81,3 cm) 48’’ (121,9 cm)
Weight 645 lbs (292,5 kg) 945 lbs (428,6 kg) 845 lbs (383,2 kg) 1100 lbs (498,9 kg)
Electrical 1 Phase, 208-240
VAC, 60Hz 3 Phase, 208-240 VAC, 60Hz 1 Phase, 208-240 VAC, 60Hz 3 Phase, 208-240 VAC, 60Hz
breaker size per barrel 20A 15A 30A 20A
Hopper Condenser 1 Phase, 115 VAC, 60Hz
20A Breaker
Drive Motor Two - 2 hp
* There is a separate refrigeration system for each freezing cylinder. The
refrigeration specifications are per freezing cylinder.
M202*
Refrigerant R-404A
Charge 24 lbs
AXV 28-32 psig
Head Pressure
Regulator (Water
Valve) 255 psig
Crankcase Pressure
Regulator 25 psig
Lemon Ice AXV 38-42 psig
Hopper
F/C F
Temp 36 °F
Diff 1
Mode C1
Hold Cycle
F/C F
Temp 38 °F
Diff 1
Mode C1

Owner’s Manual #513614-1 3 M202 Model Machines
SECTION 2
INSTALLATION INSTRUCTIONS
2.1 SAFETY PRECAUTIONS
Do not attempt to operate the machine until the safety
precautionsand operating instructions inthismanual are
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 RECEIVING THE CUSTARD MACHINE
A. Upon arrival, check the entire machine for any
damage that may have occurred during transit.
Withthemethodofpackagingused,themachine
should arrive in excellent condition. The carrier
is responsible for all damage in transit, whether
visible or concealed. Do not pay the freight bill
untilthemachine hasbeencheckedfordamage.
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
withthecarrier.Stoeltingcannotmakeanyclaims
against the carrier.
B. Remove the top of the crate using a hammer or
pry bar.
C. Remove the eight lag bolts from the machine
using a 1/2” ratchet. Remove the front and rear
crate walls.
D. Remove the four lag bolts located inside the left
and right crate walls using 1/2” ratchet. Remove
the left and right crate walls.
E. Remove the plastic wrapping on the machine.
Remove the lower front and back panel on the
machine.
F. Removethefourlagboltslocatedinsidemachine
on the frame with a 9/16” ratchet. Remove the
two lag bolts that hold the skid together with a
9/16” socket.
G. If the machine 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 machine skid.
NOTE
If the machine does not come with casters, install
the stainless steel legs. The legs are located in the
hopper pan on top of the machine. After installing
the legs, use a pallet jack to move machine into
place.
H. Put front and back panels on the machine.
2.3 MACHINE INSTALLATION
The following instructions are intended for a qualified
electrician/refrigeration specialist. Do not attempt these
procedures unless you are qualified.
A. RUNNING LINE SETS
NOTE
Ifthe machine is water-cooled, proceedto “B.Run-
ning Electrical Connections”.
Line sets are not supplied with the machine.
Thelinessets can be installed prior toreceiving the
custard machine.
1 An air-cooled machine requires a remote
condensing unit and line set for each freezing
cylinder. The line sets must be 3/8” for the liquid
line and 5/8” for the suction line. 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.
CAUTION
Installation MUST be completed by a qualified
electrician/refrigeration specialist
Incorrect installation may cause personal injury,
severe damage to the machine and will void fac-
tory warranty.

Owner’s Manual #513614-1 4 M202 Model Machines
3 Insulatethesuctionlinewithaminimumof3/8”wall
thickness or the wall thickness required by local
code. In humid areas, use thicker insulation. In
areasthatareexposedtoextremetemperatures,
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.TheStoelting/Rosswarrantydoesnotcover
malfunctions or capacity issues with equipment
caused by kinks in the line sets.
4 Usegoodpipingpracticeswheninstallinglinesets.
Sealtheendsofthelinesetsduringinstallationto
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 machine, 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.
B. RUNNING ELECTRICAL CONNECTIONS
1 The machine requires a separate electrical
connectionforeachfreezingcylinder.Refertothe
nameplate on the machine for proper electrical
supply. Each freezing cylinder has its own
electricalsystemandcondensersoifonecylinder
fails, the other cylinder will still be operational.
NOTE
An air-cooled machine needs two circuits for each
freezing cylinder, one for the remote condensing
unit and one for the freezing cylinder.
Awater-cooled machine needs one circuit for each
freezing cylinder.
2 Theelectricalboxesarelocatedbehindthelower
front panel. Labels indicate which cylinder each
electrical box powers. No pigtails are supplied
with the machine 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 machine or
the condensing unit until the refrigeration lines
have been connected and the system has been
chargedwithrefrigerant.Labelthecircuitbreakers
with information regarding which cylinder and
condensing unit the breaker is designated for to
preventconfusionif power ever needs tobe shut
off.
5 When connecting power to the machine, run the
lineunderthemachineandthroughthebottomof
theelectricalbox.Removetheelectricalboxcover
by loosening the four screws. The screws do not
have to be removed. Connect the power to the
4-circuitterminalstrip.The4-circuitterminalstrip
islabeledL1,L2,L3,andGND.Afterconnections
are made, place the cover on the electrical box,
but do not tighten the cover (for single-phase
machines the cover can be tightened). The
electrical box may need to be accessed when
checking for proper rotation of the motor.
C. PLUMBING CONNECTIONS
1 On water-cooled machines, 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 machine. Remove
the rear panel to access the connections. Run
the plumbing under the machine frame. Water-
cooled machines use approximately 2 gallons of
75°Fwater perminutewhilein use.The machine
does not use any water when not in use.
2 The machine is equipped with a dipping trough
that requires a water inlet line and a drain line.
The water inlet has a 1/4” OD brass female
connector. Solder a 1/4” line to the water valve
inlet using silver solder. Install a shutoff valve in
thewaterinletline.Thedrainconnectionis1-1/2”.
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 Ifthemachineisequippedwiththehopperfaucet
option,runthehopperfaucettubingtothedipping
trough inlet and install a T. This will supply water
neededforthehopperfaucetandthewatervalve
for the dipping trough.

Owner’s Manual #513614-1 5 M202 Model Machines
D. RECEIVING AND INSTALLING REMOTE
CONDENSING UNITS
NOTE
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
duringtransit.Withthemethodofpackagingused,
theremote condensersshouldarrive inexcellent
condition.Thecarrierisresponsibleforalldamage
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,advisethecarrierwithin10daysandrequest
inspection. The customer must place a claim for
damages and/or shortages in shipment with the
carrier.Stoeltingcannotmakeanyclaimsagainst
the carrier.
2 Remove cardboard covering off the condensing
units.
3 Placethecondensingunitsintheirpredetermined
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.Adheretoalllocal,state,andfederalcodes
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 (Fig. 2-1).
6 Use an Allen wrench to open the shut off valves
and release some of the nitrogen charge in the
condensingunit.Theshutoffvalvesarelocatedon
the outside of the condensing unit. If no nitrogen
ispresent then theunitneedsto be leakchecked
prior to connecting the refrigeration lines.
7 Brazethesuction lineandliquidlinefrom theline
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
condensingunit sothatoil canflowbacktowards
the compressor.
8 Usegoodpipingpractices.Keeppipesascleanas
possible.Donotletanydebrisorcoppershavings
get inside system otherwise the refrigeration
valves may not work properly.
E. SETTING IN PLACE AND MAKING MACHINE
CONNECTIONS
1 Rollthemachine intothedesiredlocation.Leave
adequate space around the machine for the
removalofservicepanels.Removetheleft,right,
back and lower front service panels.
NOTE
After the refrigeration lines are connected, air-
cooled machines cannot be moved.
2 Useapalletjackorfloorjacktoliftthefrontofthe
machine, remove the two shipping casters with
a pair of channel locks, and install the stainless
steellegs.Makesurethelegsareadjustedallthe
way in, and screw two of the legs into the frame.
Secure them tightly using channel locks. Repeat
with the back of the machine.
NOTE
Ifthemachineis water-cooled,castersarestandard
with machine.
3 Accurate leveling is necessary to ensure
proper operation. Place a bubble level on top
of the machine at each corner to check for level
condition. If adjustment is necessary, level the
machine by turning the bottom part of each leg
or caster in or out.
To finish installing a water-cooled machine,
proceed to “G. Running product and setting
pressures for the custard machine”.
Figure 2-1 Remote Condenser Installation
(Top View)

Owner’s Manual #513614-1 6 M202 Model Machines
4 Connect the refrigeration lines from the line sets
tothemachine.Access the machinefrom the left
or right service panel. The refrigeration system
has a charge of dry nitrogen. Use caution when
connectingthelines.Connectthesuctionlinefirst
thenconnecttheliquidline. Run the refrigeration
lines under the machine. There is approximately
6” of clearance between machine and the floor.
The stainless steel legs are adjustable and can
raisethemachineupto7”offthefloorifnecessary.
Wrapthesuctionsolenoidina cold wet ragwhen
solderingtopreventdamagetothesolenoid.Also,
be aware of the electrical conduit inside custard
machine while soldering the refrigeration lines.
A liquid line dryer is supplied with the machine
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 machine. Refer to
“B. Running Electrical Lines” for the proper
procedures. Check the rotation of the beater
shaft. When looking at the machine from the
front, the shaft needs to turn counterclockwise.
If the shaft is turning the wrong direction, 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 machine is single phase and the beater
shaft rotation is clockwise, then complete one
of the following procedures. Check rotation after
each procedure.
A.Change programmingonvariable speeddrive
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 surethattheshut offvalves
are open on the remote condensing unit. Check
the refrigeration system with a minimum of 100
psi. 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
minimumof1hour.Makesurethesuctionsolenoid
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 machine 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. Air-cooled
machinesrequire20lbsofrefrigerantpercylinder
and water-cooled machines require 8 lbs of
refrigerant per cylinder. Make sure the suction
solenoidisenergizedandthattheshutoffvalves
are open. NOTE
Air-cooled machines do not ship with refrigerant
and require refrigerant to be supplied on site.
Water-cooled machines are factory charged. The
hoppers for air-cooled and water-cooled machines
are factory charged.
The charge for air-cooled machines 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).
F. RUNNING PRODUCT AND SETTING PRESSURES
FOR THE CUSTARD MACHINE
NOTE
CompletetheCustard Machine Start-Up and Train-
ing 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.Refertothelistinthebackofthismanual
tomake sure no partsare missing.The cylinders
need to be under a load to set the pressures. If
custard is not available, RV antifreeze can be
usedas analternative.Mix theRVantifreezeina
concentration of 1 part antifreeze to 1 part water.
If RV antifreeze is used, the pressures will need
to be rechecked when custard mix is available.
The RV antifreeze will indicate that the system
is functioning correctly.
2 Disassemble, clean and sanitize each freezing
cylinder. Refer to the Section 3 for proper
instructions.

Owner’s Manual #513614-1 7 M202 Model Machines
3 Afterassemblingandsanitizingthemachine,add
custardmixtothehopper.Followtheinstructionsin
theSection3tostartfreezingthecustard(runone
cylinder at a time to set the pressures). Connect
gaugesto thesuctionline andthedischargeline.
Whenproductstartscoming out of the faceplate,
locate the low pressure gauge on the front of the
machine and set theAXV to 30 psi. Remove the
whiteplasticcap fromtheAXVandturn the valve
counterclockwise to decrease the pressure or
clockwisetoincreasethepressure.Turnthevalve
1/4turnatatimeandwaitatleast1minutebefore
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.Removethreadedbrass cap on the front
oftheCPRandadjustthevalvewitha5/16”Allen
wrench. Connect a gauge to the suction line at
the hopper and adjust the hopperAXV 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 machine is 18°-21°F.
5 Set the pressures for the remaining cylinders.
NOTE
If the machine is water-cooled, the discharge pres-
sure was already set at the factory. Run custard
mix through the machine 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.
Chocolateandvanilla mixes run differently. Usually
the pressures in the chocolate cylinder will need to
besetslightlylower than the pressures inthevanilla
cylinder. Custard mixes that use an extract flavor-
ing will also run differently. Try different pressure
settings by adjusting the AXV. Adjust the pressure
setting between 28-32 psi (the machine will not
operatecorrectlyif theAXV issetlowerthan28psi).
6 If the machine is equipped with the lemon ice
option,setthelemoniceAXV.Thelemoniceoption
is designated for one cylinder (right cylinder).
With the system still running product, turn the
lemon ice switch on. TheAXV is located behind
thecylinderinfrontofthemachine.Setthelemon
ice AXV for 38-42 psi.
7 When testing is done, take the cylinders apart
and clean the custard machine. Refer Section 3
for details.

Owner’s Manual #513614-1 8 M202 Model Machines

Owner’s Manual #513614-1 9 M202 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.
WARNING
High voltage will shock, burn or cause death. The
OFF-ONswitchmustbeplacedinthe OFF position
priorto disassembling for cleaning orservicing. Do
notoperate machine with cabinet panelsremoved.
A. Refrigeration Hold/Off/On
The Refrigeration Hold/Off/On switch is a three-
position switch.
Hold - When the switch is in the Hold position,
the refrigeration system will run until the
freezing cylinder and the hopper reach a preset
temperature. The refrigeration system cycle on
and off to maintain this temperature.
Off - When the switch is in the Off position, the
refrigeration system will not cool the freezing
cylinder.
On-WhentheswitchisintheOnpositionandthe
BeaterswitchisintheOnposition,therefrigeration
system will run continuously.
Figure 3-1 Machine Controls
Flow Control
Knob
Refrigeration
Hold/Off/On
Beater
Off/On

Owner’s Manual #513614-1 10 M202 Model Machines
B. Beater Off/On Keyed Switch
The Beater Off/On switch controls the operation
of the beater shaft.
C. Flow Control Knob
The Flow Control Knob regulates the amount of
mix entering the freezing cylinder.
3.3 SANITIZING
Sanitizingmustbedoneafterthe machineiscleanedand
justbeforethehopperisfilledwithmix.Sanitizingthenight
beforeisnoteffective.However,youshouldalwaysclean
the machine and parts after each use.
THE UNITED STATES DEPARTMENT OF AGRI-
CULTURE AND THE FOOD AND DRUG ADMIN-
ISTRATIONREQUIRETHATALLCLEANINGAND
SANITIZING SOLUTIONS USED WITH FOOD
PROCESSINGEQUIPMENTBE CERTIFIEDFOR
THIS USE.
Whensanitizingthe machine, refer tolocalsanitaryregu-
lationsforapplicablecodesandrecommendedsanitizing
products and procedures. The frequency of sanitizing
must comply with local health regulations.
Mix sanitizer according to manufacturer’s instructions to
providea100partspermillionstrengthsolution.Mixsani-
tizer in quantities of no less than 2 gallons (7.5 liters) of
90°to110°F(32°to43°C)water.Allowsanitizertocontact
the surfaces to be sanitized for 5 minutes. Any sanitizer
mustbe used onlyinaccordancewith the manufacturer’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. Any
sanitizer must be used only in accordance with
the manufacturer’s instructions.
B. Place the tapered end of the flow valve into the
hopper drain hole with the arm pointing towards
the left. Connect the flow control rod to the flow
valve and the flow valve arm (Fig. 3-2).
C. Makesuretheflowcontrolvalveisshutbyturning
the control knob counterclockwise to the 12:00
position.
D. Place a bucket under the slide.
E. Pour the sanitizer into the hopper.
NOTE
A small amount of sanitizer may drain into the
bucket with the flow control shut.
F. PlacetheBeaterOff/OnswitchintheOnposition.
G. Turn theflowcontrolknob fully open (clockwise).
H. Clean sides of hopper, flow valve and underside
ofhoppercoverusingasanitizedsoftbristlebrush
dipped in the sanitizing solution.
I. When the sanitizer has drained from the hopper,
turn the Beater Off/On switch to the Off position.
Allow the freezing cylinder to drain completely.
J. Shut off the flow control valve by turning the
flow control knob counterclockwise to the 12:00
position.
3.4 FREEZE DOWN AND OPERATION
This section covers the recommended operating proce-
durestobefollowedforthesafeoperationofthemachine.
A. Sanitize immediately prior to use.
NOTE
Make sure the flow control assembly is in place
before adding mix and that the flow control knob is
fullyclosedat the12:00position(counterclockwise).
B. Fill hopper with approximately 3 gallons (11.4
liters) of pre-chilled (40°F or 4°C) mix.
C. Placethe Refrigeration Hold/Off/Onswitch inthe
On position and place the Beater Off/On switch
in the On position.
D. Whenyouhearachatteringsound,openthefront
gate.
E. Turn the flow control knob to the 4:00 position
until the chattering sound stops.
F. When the chattering noise stops, turn the flow
control knob to the 2:00 position.Asmall amount
of mix and remaining sanitizer will drain from the
machine. Discard this mix.
NOTE
Makesuretoallowcustardmixtoflushthesanitizer
from the barrel.
G. Turn the flow control knob to the 3:00 position
(average normal run position).
Figure 3-2 Flow Control Assembly

Owner’s Manual #513614-1 11 M202 Model Machines
NOTE
Increase the mix flow by turning the flow control
clockwise. Decrease the mix flow by turning the
flow control knob counterclockwise.
H. Adjust the flow control knob until the product
flow fills the faceplate outlet and is at the desired
texture (Fig. 3-3). The flow control knob setting
will be different for each type of product.
NOTE
Adjustmentstakeup to 1 minutebeforeanoticeable
difference is seen in the product.
NOTE
A high-pitched noise or a rubbing noise from the
freezing cylinder is an indication that there is not
enough mix entering the barrel. Slowly turn the
flow control knob clockwise to increase the flow. It
can take up to 1 minute for the adjustment to stop
the noise.
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’s mix to another. When checking the tem-
perature, stir the thermometer in the frozen product to
read the true temperature.
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 36° to 40°F (2.2° to 4.4°C).
3.6 HOLD CYCLE DURING OPERATION
After a batch of custard has been made, the remaining
product in the hopper can be held for later production.
NOTE
Product in the cylinder MUST be purged to prevent
the cylinder from freezing up.
A. Turn the flow control knob fully closed
(counterclockwise).
B. Placethe Refrigeration Hold/Off/Onswitch inthe
Hold position.
C. When frozen custard stops flowing out of the
machine, place the Beater Off/On switch in the
Off position and remove the key.
NOTE
The frozen custard should empty from the freezing
cylinder in less than 1 minute.
D. Clean the excess frozen custard from the front
plate to prevent dripping.
E. Replace the key.
F. Closethefrontgateandremovethecustardslide.
3.7 PRODUCTION AFTER HOLD CYCLE
A. Install the custard slide.
B. Open the front gate.
C. Placethe Refrigeration Hold/Off/Onswitch inthe
On position and place the Beater Off/On switch
in the On position and turn the flow control knob
to the 1:00 position.
D. When product starts to come out of the freezing
cylinder, turn the flow control knob to the 3:00.
NOTE
Increase the mix flow by turning the flow control
clockwise. Decrease the mix flow by turning the
flow control knob counterclockwise.
E. Adjust the flow control knob until the product
flow fills the faceplate outlet and is at the desired
texture (Fig. 3-3). The flow control knob setting
will be different for each type of product.
NOTE
Adjustmentstakeup to 1 minutebeforeanoticeable
difference is seen in the product.
NOTE
A high-pitched noise or a rubbing noise from the
freezing cylinder is an indication that there is not
enough mix entering the barrel. Slowly turn the
flow control knob clockwise to increase the flow. It
can take up to 1 minute for the adjustment to stop
the noise
3.8 REMOVING MIX
A. Placethe Refrigeration Hold/Off/Onswitch inthe
Off position.
Figure 3-3 Proper Flow

Owner’s Manual #513614-1 12 M202 Model Machines
B. Let the machine rest for 20 minutes to allow the
freezing cylinder time to warm before draining
the mix from the hopper.
C. Remove the front gate and install the diverter
shield. Turn the flow control knob fully open
(clockwise).
D. PlacetheBeaterOff/OnswitchintheOnposition.
E. Drain all of the mix from the hopper.
F. PlacetheBeaterOff/OnswitchintheOffposition.
G. Close the gate.
3.9 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. Placeacontainerundertheslideofthefaceplate.
Fill the hopper with at least 2 gallons (7.5 liters)
of tap water.
B. Turn the flow control knob to the 4:00 position.
C. Openthe front gate andplacethe Beater Off/ On
switch in the On position.
NOTE
Make sure the Refrigeration Hold/Off/On switch is
in the Off postion.
D. When the water has drained, place the Beater
switch in the OFF position. Allow the freezing
cylinder to drain completely.
E. Prepare detergent water by mixing 2 oz. of
Palmolive detergent or equivalent in 2 gallons of
90° to 110°F (32° to 43°C) water. Repeat steps
A through D using the detergent solution.
3.10 DISASSEMBLY OF MACHINE PARTS
Inspectionforwornorbrokenparts should be made each
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 local health regulations.
To disassemble the machine, refer to the following steps:
A. Remove the flow control rod and flow control
valve from the hopper by pulling straight up.
B. Removetheslide fromthefaceplateandremove
the faceplate.
C. Remove the front wear bushing.
D. Remove the auger assembly from the machine.
Pull the auger out of the freezing cylinder slowly.
Astheaugerisbeingpulledout,carefullyremove
each of the blades and springs.
E. Wipe socket lubricant from the drive end (rear)
of the auger with a cloth or paper towel.
F. Remove the rear seal.
3.11 CLEANING THE MACHINE PARTS
Place all loose parts in a pan or container and take to the
wash sink for cleaning. To clean machine parts refer to
the following steps:
A. Prepare detergent water by mixing 2 oz. of
Palmolive detergent or equivalent in 2 gallons of
90° to 110°F (32° to 43°C) water.
B. Place all parts in detergent solution and clean
with provided brushes.
C. Wash the hopper and freezing cylinder with the
detergent water and brushes provided.
D. Wash the rear seal surfaces on the inside of the
freezing cylinder with the detergent water.
E. Rinse all parts with clean 90° to 110°F (32° to
43°C) water. NOTE
If the machine is not going to be immediately oper-
ated, store the faceplate in a clean and sanitized
container in a cooler.
3.12 ASSEMBLY OF THE 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
theFoodandDrugAdministrationrequirethatlubri-
cants used on food processing equipment be certi-
fied for this use. Use lubricants only in accordance
with the manufacturer’s instructions.
A. Place the tapered end of the flow valve into the
hopper drain hole with the arm pointing towards
the left. Connect the flow control rod to the flow
valve and the flow valve arm.
B. Makesuretheflowcontrolvalveisshutbyturning
the control knob counterclockwise to the 12:00
position.
CAUTION
Hazardous Moving Parts
Revolving auger shaft can grab and cause injury.
Beater Off/On switch in the Off position and re-
move the key before disassembling for cleaning
or servicing.

Owner’s Manual #513614-1 13 M202 Model Machines
3.13 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.
3.14 PREVENTATIVE MAINTENANCE
Stoelting recommends following this preventative
maintenance schedule to keep the machine clean and
operating properly.
A. WEEKLY
Clean Inside of Machine
Remove all side panels and clean the inside of the ma-
chine. Wipe any custard that may have dripped onto the
innerpanelswithadampsoapytowel.Washthedraintray.
B. QUARTERLY
Replace Barrel Parts
Follow the Parts Replacement Schedule to keep the
machine operating properly.
Clean Condenser Coils (and filters if applicable)
The coils on the hopper, dipping cabinet and remote
condenser need to be cleaned to ensure proper airflow.
Use compressed air to clean the condensers. Blow the
air in the opposite direction of the normal airflow. If the
condenser has a filter, remove it and vacuum or brush
clean. Rinse the filter with clean water and allow it to dry
before replacing it on the condenser.
Lubricate Flow Control Assembly
With 3-In-One oil, or equivalent, place a few drops of oil
between the flow control arm and grommet (Fig. 3-6).
Rotate flow control knob to ensure proper coverage.
C. ANNUALLY
Replace Barrel Parts
Follow the Parts Replacement Schedule to keep the
machine operating properly.
Drive Belt Wear and Tension
Inspect the drive belts for wear. Check for wear marks
from the belts rubbing on the pulley.
C. Apply a thin film of sanitary lubricant to the rear
seal area of the auger shaft.
D. Install the rear seal.
E. Lubricate the auger drive (rear) with a small
amountofwhitesocketlubricant.Asmallcontainer
of socket lubricant is shipped with the machine
(Fig. 3-4).
F. Install two of the springs and auger blades onto
the rear of the auger and insert it part way into
machine barrel. Rotate auger so another spring
and blade can be placed onto the shaft.
G. Installtheremainingaugerblades.Pushtheauger
into the machine barrel and rotate it slowly until
the auger engages the drive shaft.
H. Lubricatetheinsideand outside of the front wear
bushing and install it onto the auger.
I. Install the large o-ring onto the front plate and
install the faceplate onto the machine.
J. Install slide, hopper cover and drain tray.
K. Repeattheassemblyinstructionsontheremaining
barrel.
Figure 3-5 Installing Auger Blades
Figure 3-6 Flow Control Arm Lubrication
Lubricate
Here
Figure 3-4 Auger
White Socket
Lubricant

Owner’s Manual #513614-1 14 M202 Model Machines
Pressfirmlyonthebelts.Whentensionisproperlyadjusted,
thebeltwilldepresstheapproximatewidthofthebeltwith
the pressure of a finger. If an adjustment is necessary,
loosen the bolts holding the motor to the frame and push
the motor downward. Use a 5’ long 2x4 as a lever to get
the proper tension, and then tighten the bolts.
Lubricate Motors
The motor requires a small amount of grease. Use a
grease gun with ShellAlvania RL2, Texaco Multifak 2, or
equivalent as lubrication. Apply one compression of the
grease gun to the grease fitting on the motor. Wipe the
motor clean after lubricating.
D. 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
difficulttoremove and help attributetomilkstonebuildup.
MILKSTONE – Is a white/gray film that forms on equip-
mentandutensilsthatcomeincontactwithdairyproducts.
Thesefilmswillaccumulateslowlyonsurfacesbecauseof
ineffectivecleaning, use ofhard water,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,milkstone cancausepremature
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 andsafefrozendessertmachine.
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 involvesdrainingmix fromthe
machinebarrelandrinsingthemachinewithwater.
Next,acleanerisrunthroughthemachine.Then,
themachineisdisassembledandremovableparts
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
period. Individual parts are also soaked in a
deliming solution for an extended period (more
about delimers in Additional Information).
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.