Dipping Cabinets
OPERATORS MANUAL
Manual No. 513629 Rev.2
This manual provides basic information about the machine. Instructions and suggestions are
given covering its operation and care.
The illustrations and specifi cations are not binding in detail. We reserve the right to make
changes to the machine without notice, and without incurring any obligation to modify or pro-
vide new parts for machines built prior to date of change.
DO NOT ATTEMPT to operate the machine until instructions and safety precautions in this
manual are read completely and are thoroughly understood. If problems develop or questions
arise in connection with installation, operation, or servicing of the machine, contact Stoelting.
Stoelting Foodservice Equipment
502 Highway 67
Kiel, WI 53042-1600
U.S.A.
Main Tel: 800.558.5807
Fax: 920.894.7029
Customer Service: 888.429.5920
Fax: 800.545.0662
Email: [email protected]
© 2014 PW Stoelting, LLC
stoeltingfoodservice.com
Safety Alert Symbol:
This symbol Indicates danger, warning or caution.
Attention is required in order to avoid serious per-
sonal injury. The message that follows the symbol
contains important information about safety.
Signal Word:
Signal words are distinctive words used throughout
this manual that alert the reader to the existence and
relative degree of a hazard.
CAUTION
The signal word “CAUTION” indicates a potentially
hazardous situation, which, if not avoided, may result
in minor or moderate injury and equipment/property
damage.
A Few Words About Safety
Safety Information
Read and understand the entire manual before
operating or maintaining Stoelting equipment.
This manual provides the operator with information
for the safe operation and maintenance of Stoelting
equipment. As with any machine, there are hazards
associated with their operation. For this reason safety
is emphasized throughout the manual. To highlight
specifi c safety information, the following safety defi ni-
tions are provided to assist the reader.
The purpose of safety symbols is to attract your at-
tention to possible dangers. The safety symbols, and
their explanations, deserve your careful attention
and understanding. The safety warnings do not by
themselves eliminate any danger. The instructions
or warnings they give are not substitutes for proper
accident prevention measures.
If you need to replace a part, use genuine Stoelting
parts with the correct part number or an equivalent
part. We strongly recommend that you do not use
replacement parts of inferior quality.
WARNING
The signal word “WARNING” indicates a potentially
hazardous situation, which, if not avoided, may result
in death or serious injury and equipment/property
damage.
CAUTION
The signal word “CAUTION” not preceded by the
safety alert symbol indicates a potentially hazardous
situation, which, if not avoided, may result in equip-
ment/property damage.
NOTE (or NOTICE)
The signal word “NOTICE” indicates information or
procedures that relate directly or indirectly to the
safety of personnel or equipment/property.
DIPPING
CABINETS
The dipping cabinet allows for the storage of freshly run
custard for use in cones, dishes and other products. The
dipping cabinet features an adjustable digital temperature
controller which holds the custard at a consistent dipping
temperature. The dipping cabinet has four 4.25 gallon
removable square buckets.
This manual is designed to assist in the use of the DC-4,
DC-4T, MDC2, MDC3 and MDC4 dipping cabinets.
CAUTION
Electrical Hazard
Do not operate the dipping cabinet unless the re-
ceptacle has an electrical ground. Do not attempt
any repairs unless the power has been discon-
nected.
MDC-2 MDC-3
DC-4TDC-4
CLEANING THE DIPPING CABINET
The frequency of cleaning must comply with local health
regulations. To clean the dipping cabinet, refer to the
following steps:
1. Remove the buckets from the dipping cabinet and
take them to the washing station.
2. Turn the dipping cabinet power switch OFF. This
must be done daily to allow the cabinet to reach
above freezing temperatures.
3. Remove the stainless steel covers and take them
to the washing station.
4. Prepare detergent water by mixing 2 oz. of
Palmolive detergent or equivalent in 2 gallons of
90° to 110°F water.
Dimensions
width
height
depth
Weight
Electrical
connection type
Compressor
Dipping Well
1 Phase, 115 VAC, 60Hz
35-3/4'' (90,8 cm)
DC4/DC4T
218 lbs (98,8 kg) 383 lbs (173,7 kg)
1,340 Btu/hr
Four - 4.25 gallon square buckets with lids
Cabinet with crate
44-3/4'' (113,7 cm) 60'' (152,4 cm)
NEMA5-15P power cord provided
36'' (91,4 cm) 44'' (111,8 cm)
22-1/4'' (56,5 cm)
Dimensions Cabinet with crate Cabinet with crate Cabinet with crate
width
24'' (61,0
cm)
60'' (152,4
cm)
34'' (86,4
cm)
60'' (152,4
cm)
44-3/4''
(113,7 cm)
60'' (152,4
cm)
height
36'' (91,4
cm)
44'' (111,8
cm)
36'' (91,4
cm)
44'' (111,8
cm)
36'' (91,4
cm)
44'' (111,8
cm)
depth
14-1/4''
(36,2 cm)
35-3/4''
(90,8 cm)
14-1/4''
(36,2 cm)
35-3/4''
(90,8 cm)
14-1/4''
(36,2 cm)
35-3/4''
(90,8 cm)
Weight
203 lbs
(92,0 kg)
383 lbs
(173,7 kg)
203 lbs
(92,0 kg)
383 lbs
(173,7 kg)
218 lbs
(98,8 kg)
383 lbs
(173,7 kg)
Electrical
connection type
Dipping Well
Four - 4.25 gallon square
buckets with lids
MDC3MDC2
NEMA5-15P power cord provided
MDC4
1 Phase, 115 VAC, 60Hz
Two - 4.25 gallon square
buckets with lids
Three - 4.25 gallon
square buckets with lids
5. Place the buckets and covers in the detergent
solution. Clean the buckets and covers with a
towel or sponge.
6. Thoroughly wash the dipping cabinet exterior,
bucket well, and trough (if applicable) with a clean
towel and the detergent solution.
7. Rinse all cleaned surfaces with a clean towel and
water. Dry all surfaces with a clean dry towel.
SANITIZING THE DIPPING CABINET
Sanitizing must be done after the dipping cabinet is
cleaned and before any product is added. Sanitizing the
night before is not effective. However, you should always
clean the dipping cabinet and parts after each use.
When sanitizing the dipping cabinet, refer to local sanitary
regulations for applicable codes and recommended sani-
tizing products and procedures. The frequency of sanitiz-
ing must comply with local health regulations.
In general, sanitizing may be conducted as follows:
1. Prepare Stera-Sheen Green Label Sanitizer or
equivalent according to manufacturer’s
instructions to provide a 100 parts per million
strength solution. Mix sanitizer in quantities of no
less than 2 gallons of 90° to 110°F water.
2. Place the cleaned buckets and covers into the
sanitizer solution.
3. With a clean and sanitized towel, wipe the dipping
cabinet exterior, bucket well, and trough.
4. Remove the buckets and covers from the sanitizer
solution and let them air dry.
5. Place the buckets into the well and install the
covers onto the dipping cabinet.
6. Turn the dipping cabinet power switch ON.
NOTE
Allow the dipping cabinet to operate for at least 2
hours prior to adding any custard.
Typical Settings for Dipping Cabinets with a
Dual Stage Temperature Control
Note: Please use these settings as guidelines. Each cabinet may vary and should be set
up for highest efficiency, best quality, and preferred product texture. Space has been
provided for inputting the final settings after set up
Settings for Custard Buckets
Factory Settings
Your Settings
Press set button on thermostat once F/C: F ________
Press set button again S1 10° ________
Press set button again Diff 1: 2° ________
Press set button again Mode: C1 ________
Press set button again S1 0 ________
Press set button again Diff 2 2 ________
Press set button again Mode C2 ________
Press the set button one more time and it will show current temperature and lock in any changes
that were made.
Settings for Lemon Ice Bucket
Factory Settings
Your Settings
Press set button on thermostat once F/C: F ________
Press set button again S1 10° ________
Press set button again Diff 1: 2° ________
Press set button again Mode: C1 ________
Press set button again S1 0 ________
Press set button again Diff 2 2 ________
Press set button again Mode C2 ________
Press the set button one more time and it will show current temperature and lock in any changes
that were made.
Typical Settings for Dipping Cabinets with a
Single Stage Temperature Control
Note: Please use these settings as guidelines. Each cabinet may vary and should be set
up for highest efficiency, best quality, and preferred product texture. Space has been
provided for inputting the final settings after set up
Settings for Custard Buckets
Factory Settings
Your Settings
Press set button on thermostat once F/C: F ________
Press set button again S1 10° ________
Press set button again Diff 1: 2° ________
Press set button again Mode: C1 ________
Press the set button one more time and it will show current temperature and lock in any changes
that were made.
D
i
p
p
i
n
g
C
a
b
i
n
e
t
R
e
f
r
i
g
e
r
a
t
i
o
n
S
c
h
e
m
a
t
i
c
D
i
p
p
i
n
g
C
a
b
i
n
e
t
s
w
i
t
h
D
u
a
l
S
t
a
g
e
T
e
m
p
e
r
a
t
u
r
e
C
o
n
t
r
o
l
R
-
4
0
4
A
C
o
m
p
r
e
s
s
o
r
E
v
a
p
o
r
a
t
o
r
(
C
u
s
t
a
r
d
B
u
c
k
e
t
)
A
i
r
C
o
o
l
e
d
C
o
n
d
e
n
s
e
r
L
o
w
P
r
e
s
s
u
r
e
S
w
i
t
c
h
O
p
e
n
5
P
S
I
G
C
l
o
s
e
2
0
P
S
I
G
D
r
y
e
r
F
i
l
t
e
r
L
S
h
u
t
-
o
f
f
V
a
l
v
e
(
L
o
w
P
r
e
s
s
u
r
e
T
a
p
)
P
1
/
4
"
3
/
8
"
S
u
c
t
i
o
n
S
o
l
e
n
o
i
d
E
v
a
p
o
r
a
t
o
r
(
L
e
m
o
n
I
c
e
B
u
c
k
e
t
)
T
h
e
r
m
o
s
t
a
t
i
c
E
x
p
a
n
s
i
o
n
V
a
l
v
e
S
u
c
t
i
o
n
S
o
l
e
n
o
i
d
S
i
g
h
t
g
l
a
s
s
S
h
u
t
-
o
f
f
V
a
l
v
e
(
H
i
g
h
P
r
e
s
s
u
r
e
T
a
p
)
T
h
e
r
m
o
s
t
a
t
i
c
E
x
p
a
n
s
i
o
n
V
a
l
v
e
1
/
4
"
1
/
4
"
3
/
8
"
3
/
8
"
E
l
e
c
t
r
i
c
a
l
S
c
h
e
m
a
t
i
c
P
i
l
o
t
L
i
g
h
t
D
i
p
p
i
n
g
C
a
b
i
n
e
t
w
i
t
h
D
u
a
l
S
t
a
g
e
T
e
m
p
e
r
a
t
u
r
e
C
o
n
t
r
o
l
W
H
T
W
H
T
W
H
T
W
H
T
W
H
T
W
H
T
W
H
T
O
R
N
B
R
N
B
L
U
Y
E
L
R
E
D
R
E
D
B
L
K
B
L
K
M
a
i
n
D
i
p
p
i
n
g
C
a
b
i
n
e
t
T
e
m
p
e
r
a
t
u
r
e
C
o
n
t
r
o
l
L
e
m
o
n
I
c
e
B
u
c
k
e
t
T
e
m
p
e
r
a
t
u
r
e
C
o
n
t
r
o
l
L
e
m
o
n
I
c
e
S
o
l
e
n
o
i
d
M
a
i
n
C
a
b
i
n
e
t
S
o
l
e
n
o
i
d
S
T
G
2
(
W
i
n
t
e
r
)
S
T
G
1
(
S
u
m
m
e
r
)
S
T
G
2
(
C
u
s
t
a
r
d
)
S
T
G
1
(
L
e
m
o
n
I
c
e
)
C
C
1
2
0
V
C
O
M
N
O
N
O
N
O
N
O
C
C
C
C
1
2
0
V
C
O
M
P
r
e
s
s
u
r
e
S
w
i
t
c
h
C
o
n
d
e
n
s
i
n
g
U
n
i
t
C
o
n
t
a
c
t
o
r
W
H
T
R
E
D
R
E
D
P
U
R
P
U
R
B
L
U
B
L
U
B
L
U
1
1
5
V
o
l
t
1
5
A
m
p
P
l
u
g
S
u
m
m
e
r
-
W
i
n
t
e
r
S
w
i
t
c
h
O
F
F
S
U
M
M
E
R
W
I
N
T
E
R
O
F
F
C
U
S
T
A
R
D
L
E
M
O
N
I
C
E
L
e
m
o
n
I
c
e
-
C
u
s
t
a
r
d
S
w
i
t
c
h
D
i
p
p
i
n
g
C
a
b
i
n
e
t
R
e
f
r
i
g
e
r
a
t
i
o
n
S
c
h
e
m
a
t
i
c
D
i
p
p
i
n
g
C
a
b
i
n
e
t
s
w
i
t
h
S
i
n
g
l
e
S
t
a
g
e
T
e
m
p
e
r
a
t
u
r
e
C
o
n
t
r
o
l
R
-
4
0
4
A
C
o
m
p
r
e
s
s
o
r
E
v
a
p
o
r
a
t
o
r
(
C
u
s
t
a
r
d
B
u
c
k
e
t
)
A
i
r
C
o
o
l
e
d
C
o
n
d
e
n
s
e
r
L
o
w
P
r
e
s
s
u
r
e
S
w
i
t
c
h
O
p
e
n
5
P
S
I
G
C
l
o
s
e
2
0
P
S
I
G
D
r
y
e
r
F
i
l
t
e
r
L
S
h
u
t
-
o
f
f
V
a
l
v
e
(
L
o
w
P
r
e
s
s
u
r
e
T
a
p
)
P
1
/
4
"
3
/
8
"
S
i
g
h
t
g
l
a
s
s
S
h
u
t
-
o
f
f
V
a
l
v
e
(
H
i
g
h
P
r
e
s
s
u
r
e
T
a
p
)
T
h
e
r
m
o
s
t
a
t
i
c
E
x
p
a
n
s
i
o
n
V
a
l
v
e
1
/
4
"
3
/
8
"
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
11
-
12
Ask a question and I''ll find the answer in the document
Finding information in a document is now easier with AI
Related papers
-
Stoelting Dipping Cabinets Care And Use Instructions
-
-
-
-
-
-
-
-
-
