Vollrath STOELTING CC101W User manual

Model CC101W
OPERATORS MANUAL
Manual No. 513617 Rev.6

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.

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
336566 or
336595
2183942
RG-0010
C-9000-58
C-2000-81
C-2000-56 or
2187993
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
or 490760 CA-0010 & CA-0020 or
244138 & 244139
C-2000-57
C-4000-15
C74 719102-KY
BR-0035
BR-0030
508048
BR-0020
508135

Parts (continued)
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-2000-56 Gate - Front (Square Front Shaft) 1
C-2000-81 Rod - Flow Control 1
C-4000-20 Slide - Short (Chute) (10") 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-0010 O-Ring - Front Plate 1
RG-0020 O-Ring - Rear Support Bushing 1
SL-0010 Seal - Beater Shaft 1
336566 Plate - Front (Round Front Shaft) 1
336595 Plate - Front w/Stainless Steel Insert (Square Front Shaft) 1
674187 Shaft - Beater (Square Front) 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
2187993 Gate - Front (Rounded Front Shaft) 1
Extra Parts Included per Freezer
Part Description Quantity
C-2000-40 Wearguard - Beater Shaft (Square Front) -
C-2000-50 Spring -
C-2000-51 Blade -
RG-0010 O-Ring - Front Plate -
SL-0010 Seal - Beater Shaft -
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 (Ser.#0 - #28118) 2
C-4000-14 Guard Splash 1
C-4000-15 Divider (Square Dividers) 4
C-4000-19 Slide - Long (Chute)(14") 1
CA-0010 Caster - Locking (Ser.#0 - #28118) 2
CA-0020 Caster (Ser.#0 - #28118) 2
OF-0020-SV Overflow (Square Dividers) 1
244138 Caster (Ser.#28118 Plus) 2
244139 Caster - Locking (Ser.#28118 Plus) 2
360004-SV Faucet Assembly - Trough 1
490760 Leg (Ser.#28119 Plus) 4
508048 Lubricant - Spline (2 oz Squeeze Tube) 1
508135 Petrol Gel - 4 oz Tube 1

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. 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 beat-
er 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.