Section 4: OPERATION

Your new batch freezer is very easy to operate, with only two controls on it. The machine was shipped fully assembled, and it’s parts and features should be learned and understood.

On the upper right of the face of the machine, there is a rocker-type switch that tips in and out vertically. This energizes the refrigeration condensing unit. Push in on the top for “on”, and push in on the bottom for “off”. In the “on” position, the green window in the switch will illuminate. Insure that the rocker switch is in the “off” position.

When electrical power is first applied to the machine, the compressor will immediately start, regardless of the position of the refrigeration switch. The compressor also occasionally will start and run briefly, even if the machine sits idle. This is a normal function, and actually helps prolong the life of the compressor.

INFINITE OVERRUN CONTROL

The Infinite Overrun Control is our latest technology designed to give you the finest possible artisan gelato, old-fashioned super-premium hard ice cream, sorbet, sherbet, sorbetto, frozen custard, frozen lemonade, frozen yogurt, and Italian ice……all in one machine!

All of these products have different air contents, or as the dairy industry calls it “overrun”. Gelato has the lowest air content of any dairy product and thus it is produced at a lower beater speed - usually around 140 rpm’s. Water ices, which have no dairy product around and don’t take on much air, are run at a high speed of around 234 rpm’s.

All of the other products that your Emery Thompson can produce fall within this range.

Our I.O.C. allows you to select the product by name that you want to make, and will start the machine at our recommended speed, which will be displayed as rpm’s. Any desired change in rpm can be made using the "up" or "down" arrows on that screen. You have full manual control of the speed in any of the "Recipe Run" screens. You also can choose MANUAL, and run the speed anywhere from 130 rpm's up to 234 rpm's. You are then in control! If you wish to add more speed or subtract speed while making any product, just push the up or down arrows, and the speed will change in increments of 5 rpm’s per push.

The I.O.C. display will illuminate as long as power is applied to the machine. There is a safety “time-out” feature that makes the Recipe screens and Recipe Run screens revert back to the "Logo" screen after 60 seconds of no selection being made.

The normal sequence of operating the controls of the machine would be as follows:

1. Touch the BEGIN button on the ET Logo screen

2. Select and touch the name of the product you wish to make. The display will change to the Recipe Run screen for that product, but will not start the machine.

If you advance to the Recipe Run screen to a product you didn't want, touch the STOP button to go back one screen, and make a new selection.

3. Touch the START button, and the machine will start and accelerate up to the pre-programmed speed for that product.

Remember that any desired change in rpm can be made using the "up" or "down" arrows on that screen

4. Turn ON the refrigeration rocker switch on the right hand side of the machine. Note that the refrigeration WILL NOT start without the beater running!

5. When the product has frozen to the desired stiffness, immediately turn OFF the refrigeration switch, and begin to discharge the product.

6. When the product is fully discharged from the machine, close the gate, and touch the STOP button.

Section 4: OPERATION (cont'd)

Please also refer to the small white booklet covering the variable speed drive (included in this packet).

RUNNING A TEST BATCH

A simple and inexpensive trial test can be run using just cane sugar and water. Dissolve 2 pounds of sugar into 1 gallon of cold tap water, open the inlet spout lid, and slowly pour your mixture into the machine. NEVER pour raw sugar into the machine. Touch the "Italian Ice" button, then the START button. Now, note the time, or preferably using a countdown timer set it for 8 minutes. Turn the refrigeration switch to ON. (note: the green window will illuminate). Start timing the batch. At 8 minutes, the mixture should be semi-frozen; the consistency of slush. It is important not to let the mixture - be it Italian ice, ice cream, etc - get so thick that it will not easily discharge from the machine. If this happens, turn off rocker switch then remove the door by removing the 4 door knobs and manually remove the product. Rocker switch must be in the "OFF" position.

See also Section 7 for additional recipes.

INFINITE OVERRUN CONTROL

“You control the machine – it doesn’t control you!”

Section 5: CLEANING AND SANITIZING

NOTE: Your local or state health inspector will always have jurisdiction over the methods and cleaners he/she prefers for the proper cleaning and sanitizing of this type of equipment. Our instructions are based on industry standard methods, but should be discussed with your inspector.

The first step toward insuring a clean and sanitary machine is to understand the various parts that will or could come in contact with the food product. Please see figures 8-1A (Page 16) and 8-1B (Page 17) to familiarize yourself with these parts. All of these parts are dishwasher safe and relatively small, so the easiest way to clean them is to carefully arrange them in a dishwasher, positioning them so that open holes, pockets, and internal areas face down and stand the best chance of being hit with hot soapy water.

Any of these parts can also be cleaned with liquid dish detergent and hot water, so long as they are thoroughly rinsed. The inside of the cylinder will have to be manually wiped out with warm soapy water and thoroughly rinsed.

The following list of components should be cleaned at the end of the day/shift, or if food product has sat in the machine for one hour or more:

• all parts on diagram 8 – 1A
• all parts on diagram 8 – 1B, except “ASSY006”; part 1 and 3 (these parts are inaccessible, and do not come into contact with food).
• Part #2 of this assembly protrudes into the freezer and should be cleaned with the cylinder when cylinder is cleaned.

Section 5: CLEANING AND SANITIZING (cont'd)

Prior to each use your machine must be sanitized. The purpose of sanitization is to kill any bacteria that may have grown on any food-contact part or surface. To properly sanitize your machine, it must first be reassembled after cleaning. Before putting the dasher/blades assembly back into the machine, note the end of the dasher shaft has two o-rings in it. These two o-rings, and the circumference of the shaft just forward and rearward of the o-rings should have a generous coating of food-grade grease wiped on them (See diagram 8-1B/Dasher shaft, and Part 6 O-Rings, Page 17). Once installed, any grease pushed off the shaft can be wiped off with a paper towel. NOTE: Before installing dasher/blade assembly into cylinder, insure that the rounded end of each scraping blade is toward the rear. (See Diagram 8-1B, Page 17.)

When the machine is fully assembled, with the door in place, and the four knobs hand tightened (do NOT use any tools), it is ready to be sanitized.

We recommend using a commercially available sanitizer/cleaner made by Purdy Products Company called “Sterá Sheen Green Label”, although other brands exist as well. Carefully follow the manufacturer’s instructions on mixing and use of their product.

1. Select and touch the name of the product you wish to make. The display will change to the Recipe Run screen for that product, but will not start the machine.
2. If you advance to the Recipe Run screen to a product you didn't want, touch the STOP button to go back one screen, and make a new selection.
3. Touch the START button, and the machine will start and accelerate up to the pre-programmed speed for that product. Remember that any desired change in rpm can be made using the "up" or "down" arrows on that screen.
4. Turn ON the refrigeration rocker switch on the right hand side of the machine. Note that the refrigeration WILL NOT start without the beater running!
5. When the product has frozen to the desired stiffness, immediately turn OFF the refrigeration switch, and begin to discharge the product.
6. When the product is fully discharged from the machine, close the gate, and touch the STOP button.

Section 6: CARE and MAINTENANCE

One of the best features of an Emery Thompson batch freezer is the small amount of maintenance and the ease of care required. The materials we use are the best available for their intended purpose, and designed for maximum longevity. The outer casing of your machine is all heavy-gauge stainless steel, and will only require a daily wipe down, using a mild detergent and warm water. A stainless steel cleaner/polish can also be used to keep it bright.

There are two areas that regularly (daily) need to be lubricated with food-grade grease (i.e. PetroGel): the rear of the dasher shaft where the two o-rings sit (diagram 8-1B, part #6), the face of the door, and the gate o-ring, where it slides along the face (diagram 8-1A, part #8 and #9, Pg. 16)

Your machine should be operated in the cleanest environment possible, but after years may need dust or lint removed from the air intake area of the rear. This can be accomplished with a strong vacuum cleaner and soft brush attached.

The following parts are wearable, and should be inspected at least once weekly:

Section 6: CARE and MAINTENANCE (cont'd)

If your batch freezer has been stored in an unheated area and is brought into a warmer area for use, allow it to sit for at least 24 hours in the warmer temperature; condensation can build up on cold surfaces, including inside the speed controller, keypad, contactor, and overload relay, which could lead to malfunctions. Never transport, store or use your machine in any position other than upright on its feet. Oil in the refrigeration compressor could travel into areas of the machines piping where it will remain trapped.

Your machine has been tested and is rated to run in ambient air temperatures as high as 104 degrees Fahrenheit, and as low as 40 degrees Fahrenheit. Operation in temperatures at the high end of the temperature range may slightly increase the freezing time of your product, and at the low end of the temperature range may slightly decrease the freezing time of the product.

Section 7: RECIPES

The following recipes are very basic, and require few ingredients, but are a good starting point to familiarize yourself with freezing times and consistencies, as well as begin to form a production routine. Again, NEVER put raw sugar into your machine for any recipe.

Lemon Ice

• 4 quarts of cool tap water
• 2 pounds of sugar
• Zest grated from 2 large lemons
• 20 ounces of fresh-squeezed lemon juice

Mix the sugar with the water in a clean container until the sugar is dissolved. Slowly pour this into your CB350 machine. Add the lemon juice and lemon zest; start the dasher and set at 234 RPM. Then turn on the refrigeration and freeze for 8-10 minutes, depending on desired consistency. Store and serve at 16 degrees F.

Coffee Ice Cream

• 3 quarts 14% ice cream mix
• 1 ounce of vanilla extract
• 2 ounces of Trader’s Choice instant coffee crystals
• Hershey’s chocolate syrup to taste

Pour first three ingredients into machine and start dasher. Turn on refrigeration, and freeze for 10-12 minutes. Add chocolate syrup approximately one tablespoon at a time to taste (takes away bitterness of coffee).

Section 7: RECIPES (cont'd)

Bordeaux Wine Sorbet

• 1 pound of sugar
• 24 ounces of tap water
• 1 bottle (750 ml) red Bordeaux wine
• 12 ounces red raspberries
• (optional) 4 grams of stabilizer

Mix the sugar with the water in a clean container until the sugar is dissolved. Slowly pour this and the remaining ingredients into the machine; start dasher, then the refrigeration. Freeze for approximately 10 minutes (makes ¾ of a batch).

Fresh Mango Sorbet

• 1 pound of sugar
• 26 ounces of tap water
• 3 pounds of fresh mango
• juice of one lemon

Mix the sugar with the water in a clean container until the sugar is dissolved. Slowly pour this and the remaining ingredients into the machine; start dasher, then the refrigeration. Freeze for approximately 12 minutes.

Diagram 8-1A

CB350 DOOR ASSY 2.0

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