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Page 6 Crathco
®
5512 Manual
Operation & Adjustments
How to Operate:
1) Sanitize unit following the cleaning instructions on page 12.
2) Fill hopper with product. Allow barrel to fill with product to the proper level, then install carb tube.
3) Turn power switch (toggle switch located underneath the electrical box) to "on" position.
4) Turn mode switch (rocker switch located next to power switch) to “freeze” position.
5) Allow product to freeze in barrel.
6) To dispense product pull down valve handle and release when done.
7) If product consistency is not as desired, adjust per the instructions on page 10.
Mix Considerations - General
Freezing characteristics are affected by the amount of sweeteners and solids in the mix. The amount of sweeteners
and solids is called BRIX. BRIX can be measured with an instrument called a refractometer. A BRIX reading of
between 11 and 14 will provide optimum freezer operation. Mixes with this brix level will freeze down to a smooth,
uniform consistency. Mixes with too high a brix level will take longer to freeze down and will yield a soft wet frozen
product. Mixes with too low a brix level will have larger ice crystals and will have a tendency to dispense slowly.
NOTE: Always take BRIX measurements using mix that has been thoroughly blended, before it is frozen. Always
allow frozen mix to thaw thoroughly before taking a reading
Alcohol content also affects product freezing characteristics and may prevent the freezer from serving a product at
proper thickness.
For maximum output capacity always pre-chill mix before adding it to the freezer. Pre-chilled mix gives the freezer a
head start on the freezing process and will speed both initial freeze down and recovery time. It is normal for output
capacity to decrease when warm mix is added, or when the freezer is operated in a warm area
Carburetor Assembly
Your new freezer uses a metering device, known as a carburetor, to feed the proper ratio of mix and air into the
freezing cylinder. For products such as diary based shake mixes, the proper mix to air ratio is generally accepted to
be two parts mix to one part air. This proportion yields a finished product that is both tasty and profitable. At this ratio,
one gallon of liquid mix will yield a volume of one and one-half gallons of frozen product. This 50% increase in vol-
ume from liquid to frozen product is referred to as OVERRUN.
The carburetor is a tube with a hole, or series of holes, bored through the side. It is located in the hopper and fits in a
hole that leads to the freezing cylinder. Air flows into the freezing cylinder through the top of the tube and mix flows in
through a smaller hole in the side of the carb tube. The size of the mix inlet is balanced with the viscosity (thickness)
of the liquid mix and product draw rate, in such a way that the proper amount of mix is fed into the freezer cylinder to
blend with air at just the right ratio. Mix viscosity varies by mix type, mix temperature and mix age. Different serving
rates also demand different feed rates. Grindmaster Corporation’s carburetor has an outer sleeve that can be rotated
to line up with different hole sizes to provide ideal overrun under all operating conditions.
You will need to experiment to determine how much mix to add to the freezing cylinder at start-up. This can be done
by watching the level of mix though the clear plastic dispensing valve when filling the hopper. When the correct
amount of mix feeds into the freezing cylinder install the carburetor tube in the "Off" position (outer sleeve set
between any two holes) and turn the freezer "ON" to freeze down to proper consistency.