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Model 342 Tim HortonsOperating Procedures
Section 6 Operating Procedures
The Model 342 is designed to produce slush product
at the desired thickness. It has two 20 quart (18.9
liter) mix hoppers and two 7 quart (6.6 liter) freezing
cylinders.
We begin our instructions at the point where we
enter the store in the morning and find the parts
disassembled and laid out to air dry from the
previous night's brush cleaning.
These opening procedures will show you how to
assemble the parts into the freezer, sanitize them,
and prime the freezer with fresh mix in preparation
to serve your first portion.
If you are disassembling the machine for the first
time or need information to get to this point in our
instructions, turn to page 22, “Disassembly”, and
start there.
Assembly
Note: When lubricating parts, use an approved food
grade lubricant (example: Taylor Lube).
MAKE SURE THE POWER SWITCH IS IN
THE “OFF” POSITION! Failure to follow this
instruction may result in severe personal injury from
hazardous moving parts.
Step 1
Lubricate both grooves on the drive shaft and slide
the o-ring in place. Lubricate the o-ring and shaft
portion that comes in contact with the bearing. DO
NOT lubricate the square end of the drive shaft.
Slide the boot seal over the shaft and groove until it
snaps into place. Fill the inside portion of the seal
with 1/4” more lubricant and evenly lubricate the end
of the seal that fits onto the rear shell bearing.
Figure 5
Note: To ensure that mix does not leak out of the
back of the freezing cylinder, the middle section of
the boot seal should be convex or extend out from
the seal. If the middle section of the boot seal is
concave or extending into the middle of the seal,
invert the seal.
Figure 6
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