Why is Compressor frosting up and will not dispense product
Has it always done it? Frost on a compressor and pipes is not always a bad thing. Just tells you its below freezing and its humid.
It can also mean your getting liquid refrigerant back to the compressor which is a very bad thing.
I'm not sure. Customer received it from one of their other stores and it started doing this. I recovered some freon from it to see if it was overcharged but it was still icing over. It won't dispense any product either because ice cream is too frozen.
Has the refrigeration system been recharged recently? Might be an overcharge
What model do you have. Check your belt drive system for the agitator and the micro switch. If a bottom pump system you may not be getting any product into the cylinders.
It is calling for cooling, but may not be getting product into the cylinders. Or the belts may be broke and not agitating so it still look's for cooling.They cycle on load sensing.
It is Model SL500. It has a top hopper. Product is frozen stiff. The only way to get product is to put it into defrost/night mode.
Is the "evaporator" coil freezing? It should have a weigh in weight no?
Can you recover and weigh in?
no reason to go into the system yet. It's a control problem
Ok, the freeze cycle sensing is not telling it to stop. Most machines use a spring loaded idler on the drive and a micro switch to determine the hardness of the custard.
You should also check the feed system and over run settings. as well as product temp. If there is not enough air in the mix it will set up solid and not flow. Possibly the cleaning and reassemble of the machine might not have been correct for air introduction.
This machine has Johnson controls for each barrel. Im just not sure what the factory setting numbers are supposed to be. I have a feeling someone has changed some of the factory settings which may be causing the problem.
Those are just compressor protection. Look at the mechanical drive system for load sensing spring and switch. Auger load is the only way to sense how hard the mix is. Some brands use a switch on the pulley with a ramp against the spring. Also some new stuff uses electronic load sensing on the motor. (Rare and expensive)
I no longer have my electrofreeze books or log-in. Mix temp should be about 17 to19 degrees with 65% overrun for fozen yogurt or custard.with 12 to 16% fat . Air is the profit and smooth buttery taste of the mix. It may just be they never put the air tubes in place. I always hated the gravity machines. Optionally there may be a timer for standby cooling to control the freeze cycle.
I should probably make it clear as to why they can't control soft serve with temperature. Mixes vary with consistency and fat content. Dole mix isn't even dairy. So they change with air (overrun) and temperature. If you tried to control cylinder temp beyond storage temp they would give you either slush or freeze up due to the variation of air to product. But the resistance to the turning of the mix is always constant for consistency. There fore that's how they have to control the machine in the production/service mode. Most machines have 4 modes, Off, Standby, clean, and Run. Off and clean have no refrigeration. Standby maintains a safe cooling of the product for storage with no mixing and is temp controlled. Over-mixing will separate some flavors like chocolate. Run is mix load controlled and usually started by handle pull switch or first switching to run with a timer. Often manufacturers will use a timer that runs the mixer and compressor every 10 to 14 minuets or min 30 sec with handle pull and shifts over the load sensing...And those timers are very expensive..
Ok sounds good. I will try to locate the sensing device on the machine to see if that could be causing the compressor to constantly run. And look for a timer that controls the freeze cycle. Thanks for the help.
Well, I don't know a thing about ice cream dispensing systems so I am gonna stay out of this
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