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In soft serve and frozen yogurt machines, the logic board X36641SER2Refurbished Gen 2 Logic Board This item is sold with exchange...measures the viscosity of the product by monitoring the amp draw of the beater motor. When the machine reaches the set point, it cycles off and the product is ready. In auto mode, you can only adjust product viscosity, temperature in the freezing cylinder is not monitored.
The power board measures the amp draw. L1 power supplied to the beater motor goes through the power board on the beater terminals. Single phase and three phase units use the same Softech control, so the power board allows for different amp draw ranges. A jumper on the power board determines the amp draw range. Place the jumper on the pin that corresponds to the amp draw of the beater motor when the product is at the desired viscosity.
Setting Viscosity Adjustment
1. Place an amp probe on one of the L1 leads on the beater terminal on the power board.
2. Turn the viscosity adjustment screw to the "MAX" position.
3. With the freezer properly primed, press "AUTO".
4. During the freezing process, draw samples and inspect the product appearance. When the desired product viscosity and appearance is achieved, note the beater amperage.
5. Press "AUTO" to cancel the refrigeration cycle.
6. Using the chart, set what range the beater motor amperage falls into and place the jumper on the corresponding pin.
Viscosity Control Chart
2.4 pin - 1.2 amp to 2.4 amp
5.0 pin - 2.5 amp to 5.0 amp
8.0 pin - 5.7 amp to 11.2 amp
7. Press "AUTO". When amperage reaches the noted draw, turn the viscosity adjustment screw SLOWLY until the unit cycles off.
8. Draw several samples to verify the product and amperage when the machine cycles off remain consistent.
To increase viscosity, or make the product harder, turn the dial clockwise towards maximum. Important: The dial only turns a limited amount if it stops turning do not force it.
To decrease the viscosity, or make the product softer, turn the dial counter-clockwise towards minimum. The dial only turns a limited amount do not force it once it stops.
We recommend you only turn the dial about 1 hour on the clock, at a time. Once you have made your adjustment, pull the handle to start a new cycle, when the machine cycles off check the product again. X36641SER2Refurbished Gen 2 Logic Board This item is sold with exchange...
I had this happen to me a few weeks ago i looked up how to take apart the machine and lube all the parts after i put it back together it stopped. Just youtube the modle number and it has a step by step on how to do it. It took me about 2 hours the first time now i do it every 3 weeks and i have it down to about 45mins. Good luck
The grease is most likely a lithium based grease. If there is absolutely no chance of it coming in contact with the product. If there is a chance it contacts the food then it has to be a food based grease. Never lube a belt! The reason that you are not supposed to lay the unit flat is because the cooling systems have oil in the coils along with the refrigerant. When laying it down, the oil can move into the expansion tube and cause it to plug up and make the compressor fail. You can lay it down, just don't start it for 24 hours after you stand it back up. This allows the oil to drain back down.
You need a good simple recipe. So here is one. (This is an unpasteurized recipe unless you boil the blended strawberries, wash the berries very well if you don't)
1 lb fresh strawberries (ripe is better) 3/4 cup sugar (most folks double this but i prefer the taste of strawberry) 3/4 cup whipping creme 2 1/4 cups milk (2%) 1 tsp lemon juice
Liquefy the strawberries in your blender. (Boil now if pasteurizing) and add the rest of the ingredients and blend. You
now have enough Ice cream mix for two partial batches. Divide mix in
two equal portions. You should have enough to fill machines bucket 1/2 -
2/3 full. IMPORTANT Do NOT have more or less in the bucket as the machine screws up with more or less of any mix. Insert Paddle and put noisy grey power arm on top. Add a 2 inch thick hardcover novel on top of arm above bucket. Add a heavy Soup can on top of this book (I recommend Habitant French Canadian Pea Soup 28 fl oz size).
Set timer to 40 minutes. Leave room as it is a noisy little beast machine.
Come back and check just before it is done. If still too liquid add 5 minutes to timer.
Empty into bowl and add 2nd half of mix to bucket. Clean
the dimple on bottom of mixer paddle before putting back in bucket.
This batch should take 5 minutes less as compressor is already cold.
The book and Soup can are essential to keep the silly beasts power arm from lifting up too early.
Are you looking for operating instructions or recipes? Recipes available everywhere ... really. Operating? Here is what you do: Get some ice cubes ... crush them with a hammer ... you will need a lot ... the finer crushed the smoother the ice cream. Put the mix in the metal container and put about 4 -6 inches of ice in the bucket with some water. Put about 1# of rock salt on the ice. More ice ... more salt ... more ice ... more salt ... more ice ... more salt until the bucket is full. Start the machine. Your ice cream should be ready in about 1/2 hour. When the machine stops cranking ... remove the mixer from the can. If you can stand it ... let the ice cream sit in the container for 1/2 hour ... the longer you wait the better the batch. But who can wait???
The ice cools the water, the salt reduces the temp of the water to cause the mix to freeze.
I hope this helps you ... this is how we make home made ice cream every summer ... what a special treat for the kids ... young and old alike.
The machine must be upright for 24 hours before using it.
If it was stored on its side or upside down you MUST wait 24 hours with the machine in the correct upright position. The 'person' who delivered mine made sure he tumbled it over and over again scanning shipping labels even though it said everywhere fragile and this side up.
If the machine does not work at cooling after 24 hours there is a problem and it should be returned.
Do not expect rock hard ice cream, but thick scoop-able medium firm soft-serve is easy to get as a result. A few hours in the freezer will harden it more.
Try slowing down the rate at which you are drawing the product from the machine,and giving it a minute or two between draws. If you take to much out to fast it starves the barrel and will cause it to freeze up,and that will make the belts squeal.
the shake mixers are an add on to the machine so it should be easy to repair just the mixer itself and use it and the other mixer in the mean time. most of the wiring and fuses for the mixers are separate from any for the operation of the ice cream machine.
Vanilla Bean Ice Cream makes 1 generous quart
4 egg yolks 2/3 cup sugar 2 cups half-and-half 1 vanilla bean or 2 teaspoons vanilla extract 1 cup whipping cream
In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer.