ELECTRO FREEZE 812 - Product Preparation; Priming

ELECTRO FREEZE Cocktail/Slush Freezer Model 812
123456789012345
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
1
2345678901234
5
123456789012345
18 184946
8.2 Product Preparation
Important:
DO NOT use the freezer for purposes
other than freezing a “slush” product
or cocktail mix, and DO NOT attempt
to freeze plain water. This will result in
damage to the freezer.
1. Use a container of sufficient ca-
pacity and with gallon measurement
markings to accurately mix in quantities
required by the product manufacturer’s
instructions.
2. Prepare at least 5 gallons (18.9
L) of mix. Follow the directions exactly as
shown on product label.
EXAMPLE: For powdered neutral
base, add contents of package and
5 lbs. (2.3 kg) of sugar with enough
water to make 5 gallons (18.9 L) of
neutral base. Never add more
water than instructions call for.
NOTE: The product should register
between 11–13
°
Brix on a refractom-
eter or a hydrometer.
3. It is recommended the slush mix
be precooled before filling the freezer.
Cool at 36°F (2.2°C). DO NOT FREEZE.
4. Always thoroughly stir mix before
filling machine. Ingredients can separate
over time and change Brix reading.
5. When using a fruit or milk based
product the hopper thermostat must be
turned to the “ON” position and adjusted
for proper hopper temperature of 36-
38°F (2.2-3.3°C).
8.3 Priming
1. Wash and sanitize your hands
and forearms. Make sure all parts have
been sanitized.
2. While holding the piston open,
pour the mix directly into the hopper,
allowing the mix to force out the remain-
ing sanitizer (approximately 16 ounces
or 500 ml).
3. When pure mix appears (all
sanitizer is expelled), close the piston.
Important:
Failure to completely remove sanitizer
or water from the freezing cylinder
before placing in “FREEZE” will
damage the freezer.
4. Remove the air bleed plug and
allow the cylinder to completely fill with
mix. Replace the air bleed plug when
the mix reaches the bottom of the air
bleed plug opening.
5. Finish filling the hopper with mix.
The freezer will hold 8 gallons—12
quarts in the freezer cylinder and 20
quarts in the hopper (30.3 Liters—11.4 L
in cylinder and 18.9 L in hopper.)
NOTE: If the proper mix level is not
maintained, operational problems will
occur. Do not allow the level of mix in
the hopper to fall below 1/3 full.
6. Turn the selector switch to the
“FREEZE” position.
7. Place the hopper cover over the
hopper.
8. When the mix has been frozen to
the proper consistency, the compressor
will automatically shut off. It will restart
whenever the product consistency
changes. The beater will run continually.
NOTE: If your slush mix is above 70ºF
(21ºC), it will take approximately 12
minutes to freeze down to the proper
consistency.
9. See Slush/Cocktail Mix Informa-
tion, Section 10, for determining consis-
tency and making adjustments.
Priming the freezer removes excess air from the freezing cylinder and sets the
proper consistency for the first cylinder of product.