Motor stopped during the mixing cycle. once it was turned off and the ice was further stirred, i tried to turn the motor back on. the light on the on/off switch lit up but the motor would not work. the motor did not make any noise prior to it stopping and was turned off immediately.

You can adjust the viscosity.

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.
Adjusting Viscosity
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...

Kulfi Recipe

• Prep time: 5 min
• Cook time: 90 min
• Serves: 5

Main Ingredients:

1. full fat milk
2. sugar

Ingredients

• Full fat milk - 1.25 lts
• Powdered Sugar - 1/3 cup heaped
• Cardamom - 4, powdered
• Pistachios - 8, roughly chopped (optional)
• Saffron - few strands, soaked in a tbsp of warm milk for 10 mts

Method

1. Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring inbetween.
2. Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
3. Turn off flame and allow to cool.
4. Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
5. Pour the chilled mixture into kulfi moulds and close the lids.
6. Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
7. Once the kulfi sets, place the kulfi mould in luke warm water for a few secs to help it unmould easily.
8. Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.

Tips

• Full fat milk is essential for authentic flavour of kulfi.
• If you do not have kulfi moulds, you can use stainless steel vessels.
• Kulfi expands on freezing, so do not fill to the brim.
• You can skip step four and pour the milk mixture that is at room temperature into the kulfi moulds.

It usually costs more to repair small appliances then they are worth.
I suggest recycle this and buy a new one.

fill cylinder with ice cream mix, layer ice and salt in the outer section and plug it in. Keep the ice/salt coming until mix freezes and thickens. You will know this is happening by the sound of the motor and when the unit stops turning it is done. Enjoy some for me.

We have used White Mountain 6 quart freezers for over 20 years and have experienced this problem with 4 separate malfunctions causing it.

1. For some reason the square shaft at top of dasher does not penetrate far enough into the motor assembly. this allows the dasher to hang free while everything else seems to function properly. We learned that if you have everything ready and want to make sure the outer freezing doesn't occur, place a 3/8 inch slice of a potato over the male spindle in bottom of wooden bucket. This jacks the can up with the dasher inside and causes the shaft to go up into the motor and work.

2. Some cans had a female plate attached to the bottom on the outside to fit down over the male spindale in the wooden bucket. This plate has been known to become detached and lost allowing the can, dasher, and everything to drop down far enough to disengage the square shaft from the motor. The potato slice will usually resolve the problem.

3. A more permanant fix is to remove the male spindale from inside the bottom of the wooden bucket and place stainless steel washers under it to jack it up, and screw it back down with stainless screws.

4. Even if the entire male spindle becomes detached and lost from the bottom inside of the wooden bucket, we have found that a healthy potato slice works as a temporary fix. While the spindle is designed to keep the can centered in the wood tub, once the ice is placed around the can, it seems to stay centered and makes ice cream.

5. We think we have improved the situation on several occaisions by tightening the screws holding the wood scrapers to the metal dasher. We try to leave a little looseness in the screws--about 1/4 inch of free play. The scrapers are designed to pull out against the inside of the can as they turn and resistance to the mix occurs, but we think it is possible for them to be so loose that they get hung slightly away from the edge of the can and once freezing starts, it continues to multiply and creates a layer of insulation leaving the inside liquid.

6. At one point some of the lids were made of a very light aluminum type material. A tab on the inside of the rim of the lid was also light metal and attached in such a manner that they could become detached or distorted so that it failed to mate up with the tab inside the can. Current models have a heavy molded lid with the tab molded into it. We never had a problem with the molded lids, but practically all the light weight ones eventually failed. As the lid turns it's tab engages the tab inside the can and turns the can with the mix in it. If the tab becomes distorted or broken, the lid will turn normally and everything looks great, but the can of mix is standing still with no stirring. Therefore a film of freezing mix forms around the inside of the can.

7. Sorry about overloading you with information, but you probably can resolve your problem with one of these fixes.

Welcome to FixYa
An electric ice-cream maker is a tabletop appliance for mixing and freezing ice cream at home. A small electric motor drives gears that turn the canister filled with the ingredients for ice cream. The canister is surrounded with ice and rock salt to freeze the contents. Alternately, a hand crank on top replaces the motor.
Although durable, ice-cream makers can require a few repairs. A common problem is damage to motors or gears from mixing too large batches of ice cream or from neglecting a jammed mixing paddle. The electrical cord can fail and motor bearings can dry out.
Read Following ...

• Use your cylinder bowl correctly. If the cylinder isn't handled properly, your ice cream won't set. Make sure it is dried completely after washing so ice doesn't form on the walls, make sure to leave it in the freezer overnight before making ice cream and don't leave the bowl out at room temperature before using.
• Check your freezer door. If it isn't sealed properly, or if it's constantly being opened during the freezing process, your ice cream can't set properly.
• Handle the ingredients correctly. Don't let the ingredients warm and don't overfill the bowl. Check the manufacturers recommendations for the maximum bowl capacity.
• Clean and dry your machine thoroughly. Use a damp cloth on the motor assembly; never immerse. Make sure to wash the lid, blade and cylinder according to directions and make sure the cylinder is absolutely dry before freezing.
• Contact the manufacturer's support site only after you have exhausted your options. They may walk you back through the steps you've already taken, but at best your problem will get fixed far more quickly because you eliminated the easy problems in advance.

I hope this Instruction guide will help you Click here Read carefully Instructions[Specifically Page27, 29,31]
OR click here
Just Check this Link too
Thanks for Contacting FixYa...

The ice cream mix has to be xconstantly stir in a nrine solution, That's why they have motorized ice cream makers that rotate the can surrounded by ice and salt.(brine) while a paddle inside stirs it. Good luck and enjoy.

This is a custard base recipe
(using eggs and cream along with vanilla extract)

Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste)

First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream.

When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into your Ice cream Maker and freeze.
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You can watch everything come together as it churns. It wont take more than 10-20min I always sample mine to "test" it.

Also here is a site I like to get more things you can do with your machine. http://www.ice-cream-recipes.com

Good luck, I might make some tonight. Sounds good

I don't have a flatbed scanner to scan it, but here are the operating instructions (at least for the 5201).
1. Place canister in freezer for 8 hours (must be frozen solid-so that you can't hear liquid in canister sloshing around)
2. Prepare your ingredients ahead, and chill them for best results.
3. Take canister out of freezer and place on motor base. Use canister immediately after removing from freezer, as it will begin to thaw once placed at room temp.
4. Place the paddle inside container. Be sure the tould side of the paddle faces up.
5. Lock the lid (the clear plastic piece that fits over the container)onto motor base. The tabs on the bottom of the lid should line up with the indentations in the motor base. This ensures that the lid is locked in place. When fitting the lid onto the base, the stir paddle should "fit" into the lid.
6. Turn the On/Off dial to the right (on position).IT IS IMPORTANT THAT YOU TURN THE UNIT ON BEFORE POURING IN THE MIXTURE. THE CANISTER ROTATES WHILE THE STIR PADDLE REMAINS STATIONARY.
7. Slowly pour the mixture in the top opening of the lid. It is at this time that you place the top on the clear-vue lid and leave the machine on for about 5-30 minutes (time varies, depending on the coldness of ingredients and canister, and desired consitency) If making ice cream, your result should be a soft, custard-like ice cream
8. When the frozen dessert is ready, make sure the unit is off. Remove the lid and the mixture from the bowl with a plastic spoon or scoop. NEVER USE METAL INSTRUMENTS IN THE CANISTER.
9. Ice cream will be custard-like. If you prefer hard ice cream, place in freezer in air tight container and allow to set until it reaches your desired hardness. Don't put the ice cream in the canister in your freezer for more than 30 minutes, as the ice cream will freeze solid to the container and possibly damage it.

Hope this helps... If you need something else, let me know. I will try to check back soon.

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.