 All right, we got to say ice cream machine here. That's not one of the pump Turn on the pumps Come up to here push our button and nothing happens. No Type noises or nothing. So we're gonna go ahead and take this apart and see what's going on in here Okay, we're gonna check this here and see if this is jammed up or what's going on It's now I can't help but wonder What exactly is plugging it up because it's kicking on so that means our pressure switch Is working and sensing that it's no pressure on it, which is this hose right here. This is supposed to be at the back Judging the way this here is And it's incorrect wouldn't surprise me if they haven't changed their hoses for a while So let's take a look able to get it back into position That's not gonna be something easy to do for just normal people that don't do this every day Otherwise you have to unhook all the hoses and feed it back through I'm gonna run something up through there and see if they got it plugged up with something So there's a good chance that maybe it's gummed up full of nastiness or something I Can do some number 10 gauge wire so that Sometimes it goes up there in turns. Yeah, I can feel some gumminess Let's say we just gum full of crap. I would say since we've got water pumping out on the one side That's going up to there. It should make it all the way up to the top just common sense Here's basically what we got rolling on today We'll run cleaning solution through here. It's got milk stone is all over and all that in it These are certified to be cleaned in place, so we'll go ahead and run some of that solution through they might be Not using a strong of solution. All right, we got some sense as it ties their solution here Can make sure you use stuff. That's actually for ice cream machine not just something that's sanitizer in general Got it in there get it all Next up you do not want to use nothing super hot if you can put your hand in there It's probably fine, but if it's burning your hands you got it too hot Going you should be able to pump up at least halfway even while it's under pressure Looks like we lost the spring and nobs for that. Yeah, we're not rising. It's not pumping with a squat Let's get a little bit but not much Goodness I wonder if that We're looking behind there that water had to go somewhere Panel off take a look inside here. See what we're gonna roll on All right, found our problem the hose Split up here on the pressure switch You can see the water shooting out all over the place these hoses were stainless steel originally and then They switched them over. It's hard to say what happened since but Basically it broke these pumps right here. We've had a lot of issues with those getting gummed up full of crud Which is why we switch them to the hoses the stainless steel tube they had originally on those leaked air back here at the Fitting the flare fitting that was originally there and it would cause all kinds of issues Can you see the split? Yeah, if everything's open All right, we're just gonna put a new hose on there the Loctite I use is the 567 Go ahead and we'll get that on here just a little bit so just kind of Get it just on the threads there make sure it's not on the inside There's your pressure switch basically it shuts system down when it's got enough pressure in there a Lot of people don't realize that ice cream is 40% air You inject air in there whether it be with a force-fed machine like this where you're pressurizing it or It's a gravity machine. I'll have a carburetor And I'll meter it in there. There's the old one. There's the new one Can you get that sent through? You definitely want to make sure you have the power off There's 230 volts running around in here and it kind of hurts Gonna go ahead and clean our filter up here, too. That's for the cabinet down below Okay, put this water tie on there so they don't pull it back through When you have to tear this machine apart as much as I've had to tear it apart Our tie works just fine There's our air adjustment right there This pump here has a tendency to be gummed up really bad What happens is stuff leaks comes back into here. You got air leaking here I'll get back into the check valve, which is that silver thing Piston all that gets gummed up full of crud And then that's a bad day. All right, let's try this again. I've got a whole new thing of sanitizer Pump on where you guys fill it up nice and quick And then by filling up and it shut off, which is a good thing You hear the pressure we got going on in there So we're gonna go ahead and tell her to clean. We'll let it run through its five-minute clean cycle and then we'll get it to Get a refilled prime and make sure it freezes down to temperature Or make sure we drain some of this out here, too So we don't want to this nastiness here getting mixed in with the good stuff Another reason why you want to make sure this freezes down to it'll help keep it from going liquid to liquid Because they're right now both pressurized Some cycling it a little bit to get it all pushed to the front splash all the net leftovers out of here Once that's done, we'll go ahead and primer up and get this thing froze down Alright, got her all mixed up Got our probes on there Go ahead and prime up This is where we're gonna prime a little bit of this out Let it push all the sanitizer out Get a nice clean solid strain of mix And make sure that your sanitizer is completely out of there And then Go ahead and let her fill up and then we'll kick her to freeze Okay, got her filled out Turn her on Push to freeze Check next it should be more than adequate Yeah, we're starting to freeze down here vanilla seems to be Nice pump is on there we go. Make sure pumps are on That's not good. All right Yeah, we've got issues with that. That's great Yeah, that pumps got problems Yeah, that looks really icy That are they just haven't been using it much Start look a little better if ice cream sets around too long, basically You'll beat the mix to death to the point where it breaks down the enzymes and stuff into it And it won't freeze up and make a nice product and it looks like this icy nasty stuff That's really hard and not the nice texture you want not nice and fluffy Get your pump on And it's not shutting off it should shut off in three seconds And there's no air at all coming out. This is probably the worst thing about this machine is this pump has tendency to let the mix back into past the check valve And into the piston area. I've rebuilt this pump probably at least four or five six times And I've got it sealed and I've replaced the parts and I've replaced the check valve I replaced everything in it And if there's one thing I would change it would be that right there and they did change on the new machines All right, we've already chose completely apart replaced all the seals and stuff inside of here Just spraying and a piston changed out the check valve got a new check valve in there Worst all the gunk out of this thing Got that prepped this thing is a major pain in the butt I'm not going into great detail for a purpose here. Basically it took forever to learn ice cream machines There's absolutely very little help out there on them. It's going to give you a broad idea of what's going on inside the machine So anyhow, we got that there I've learned how to do it with the pump still in place. This makes a humongous difference These are little tips here that you can find to be helpful So Biggest thing is make sure that powers off these wires are live one leg is always live And the control boards are expensive if you blow it up All right got everything back together there I'm going to show you the quick test on how to test this we're going to turn the pump on I'm going to put our finger over top of it and it should stop in three seconds area If it does then chances are it's working the way it should So good it's shutting off like it should you feel the pressure coming out of it That's what you want What I did here is I actually used a clamp on there Just a harbor free special works really well If I would not have put that on there all the pressurization of the barrel would start squirting back out through here So you definitely keep that on there. I'm going to put it back on the barb fitting there and then Kick on the pump that way pressure is building up then I'm going to release that And that's going to help push anything back that might have gotten in there And then we'll go ahead and see how the overrun is after that Overrun is the amount of air that is in the ice cream Usually you want 35 to 40 percent Based on regular soft serve There's different amounts for different types of ice cream because there's absolutely no air in the system at all So I'm going to let that run and then we'll get run let her do her thing This right here is one of my favorite little sets right now It's uh Got the offset wrench It's made by gear wrench and it's got all the difference metric it's got standard stars squares straight phillips And some allen ridges. I have a link for this in my description down below through one of my kits Hey, how the chocolate's starting to look a little bit better You gotta do a overrun check yet One thing I always like to do is make sure my time's correct that way when something's wrong, you'll know exactly when it happened but as far as uh performance wise Getting down around six, which I think it just shut off And we're leavening dropping on our vanilla side Gonna fill this cup all the way up Scrape off the top And we're gonna weigh it take my weight scale which I also use this for my r290 And I know that this thing weighs weighs 408 grams. So we're 294 This is track 294 from 408 divide that number into the 294 So we take 408 Minus 294 it was that divided back into 294 We're at 38 percent overrun, which is good So we're buying there now check our vanilla same scenario Probably gonna be a little low because we didn't have a cold barrel when we first started So 344 It was that divided by 344 Yeah, it's 18 percent Reason why is the ice cream that was in there was beat to hell and back So basically we got to flush that out and then it should be good to go One of the last things I want to make sure you check is your temperature What somewhere between 17 and a half and 19 and a half degrees on average Some ice creams can get away with higher or lower temperatures, but this particular ones where I'm at here Works really good between this area here in about 18 and a half And it was able to make a good ice cream cone. So we're good to go Everything's back up and going texture looks fairly good temperature is right in the lime So if you skip it Now wraps this one up if you like the video, please like share and subscribe Ask any comments down below. Make sure you check out the Description area for any links to tools so you can help support the channel till next time guys. We'll catch you on the next one