The problem you are having is the thermostat inside the kettle is getting weak these can be ordered from Star Manufacturing or a concessions supply place that does repairs Also Gold Medal Product has a similar thermostat that will work in your kettle pt# 47082 Just a FYI
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You cannot. All poppers of that style will a some "fall out". The better commercial machines have very little as the kettles are deeper, but you cannot eliminate it. The unpopped kernels are not reusable.
That model has a thermostat (also called a high limit) that is set at 450F. it should produce a popping cycle of 3 mins, and yes will burn popcorn if you don't dump it fairly quickly. The speed it heats cannot be too fast, there is only so many watts in the heat element. it may go to hot, but never to fast. The best way to test temp is time the 2nd popping cycle with a stop watch. the second batch should be 3 mins +/- 30 seconds. if it is 4 mins it is too cold. a 2 min popping cycle is to hot. A popper that is too cold is also popping poor quality popcorn, higher amount of unpopped kernels, and small chewy popcorn. Measure carfully when doing time test popping. That model is 2oz oil, 6oz popcorn, and 1 tsp salt. Start timing when you put ingredients in, and stop when you dump it. The kettle must be hot, that is why you time the 2nd batch.
A DI 20 is a 20 oz. Diplomat, meaning the kettle is designed to accept 20 oz. of unpopped kernels per batch. The date of manufacture can be determined by the serial number. The first two numbers are the year in which the machine was built. For example a serial number starting with 95 was built in 1995. You can try finding a manual for the machine at the manufacturer's manuals website: http://126.96.36.199/Net2009/DocLoc-set.htm. Or visit www.cretors.com.
Does your popper have a butter melting cup at the top? (The one we had years ago did.) Remove that cup from the popper and fill it with the unpopped kernels. (Fill loosely to level with the rim of the cup or less. Do not pack the kernels into the cup or overfill.) Then pour the kernels into the poppiing chamber. There should also be a fill line inside the popping chamber that indicates the maximum amount of popcorn to put in the chamber. Then put the measuring cup/butter melter back on the top of the popper.
There are several possible culprits for your Kernel Caper.
1) You may need to add a little more oil to the kettle. Let it come to full heat--just as soon as the oil starts to smoke.
2) The corn you are using must be reasonable fresh and have sufficient moisture to pop the kernel. You can try putting 1 tsp/1 lb of corn in a ziploc bag or screw top bottle. Leave for 24 to 48 hrs to let the corn absorb the moisture.
3) Finally, due to the small size of the popping kettle some kernels will be thrown from the kettle from other kernels popping open.
This is a great little popper. You might have some luck decreasing the size of your batch--reduce your oil and corn by 1/4 each.
1. Pour up to 1/3 cup of popcorn kernels in the base of the Popcorn
2. The use of oil is optional, but not necessary. If desired,
drizzle a small amount of vegetable oil over the unpopped kernels, then
stir to coat the kernels.
3. Place cover on the base bowl. Cook on High in the microwave for
approximately 3-5 minutes (microwave ovens vary tremendously!), or
until popping slows down. Allow Popcorn Popper to cool before repeated
use. Do not try to re-pop unpopped kernels.
4. Hand washing is recommended, but occasional washing in the top
rack of a dishwasher is acceptable for the bowl, but not the lid.
5. If popcorn burns easily or does not pop well, try placing a
shallow bowl, dish or plate upside down on the microwave turntable to
raise the popcorn popper up a bit.