DC-2S

Overview

The Master-Bilt DC-2S is a conventional ice cream storage and dipping cabinet for commercial foodservice. Its self-contained refrigeration system uses a cold-wall evaporator and R290 refrigerant to maintain a stated operating range of -10°F to 10°F. The cabinet provides space to dip from three 3-gallon tubs and store one additional 3-gallon tub. It has a stainless steel top, hinged flip lids and a galvanized steel interior.

The cabinet is 31 7/8 inches wide, 21 1/8 inches deep and 34 1/8 inches high. The top includes anti-condensate heaters beneath the stainless steel cap. A floor drain with a garden hose fitting helps direct water out during interior cleaning.

Key Features

• Cold-wall refrigeration: A cold-wall evaporator and self-contained refrigeration system cool the cabinet. The listed temperature range is -10°F to 10°F.
• Ice cream capacity: The manufacturer describes the DC-2S as holding three 3-gallon tubs for dipping and one 3-gallon tub for storage.
• Insulated cabinet: The cabinet has 2 1/4-inch foamed-in-place urethane insulation. The manufacturer identifies the insulation as zero ODP and lists an R-factor of 19.40.
• Service-friendly lids: Stainless steel lids are hinged, have handles and are gasketed to help limit cold-air loss. The unit is also described as having a flip-lid design.
• Condensation control: Anti-condensate heaters beneath the stainless steel top cap help prevent condensation.
• Cleaning access: A floor drain with a garden hose fitting supports draining cleaning water from the cabinet interior.
• Levelling: Levelling legs are provided to help correct for uneven flooring.

Specifications

• Brand: Master-Bilt
• Model: DC-2S
• Equipment type: Conventional ice cream storage and dipping cabinet
• Refrigeration type: Self-contained; cold-wall evaporator
• Refrigerant: R290 (hydrocarbon)
• Temperature range: -10°F to 10°F
• Can capacity: Dips three 3-gallon tubs and stores one 3-gallon tub
• Capacity: 5.2 cu. ft.
• Overall dimensions: 31 7/8 in. W x 21 1/8 in. D x 34 1/8 in. H
• Dimensions in millimetres: 810 mm L x 537 mm D x 867 mm H
• Electrical: 115 V, 60 Hz, 1 phase
• Current: 5.7 A
• Unit horsepower: 1/4 HP
• Power connection: 9-ft, flexible 3-wire 14/3 cord with molded NEMA 5-15P plug
• Recommended service: 10 A, 115 V service
• Exterior: 24-gauge painted, textured galvanized steel
• Interior: Galvanized steel
• Top: Seamless stainless steel
• Lids: Stainless steel, hinged with handles and gasket
• Insulation: 2 1/4-in. foamed-in-place zero-ODP urethane
• Insulation R-factor: 19.40
• Shipping volume: 19.0 cu. ft.
• Listings stated in product information: NSF, UL and cULus

Installation & Requirements

Master-Bilt specifies at least 4 inches of clearance between the cabinet back and the wall. This space allows air circulation behind the cabinet and helps prevent condensation on exterior surfaces. The manual advises against placing the cabinet in direct sunlight or near a direct source of radiant heat or airflow, as these conditions can adversely affect performance. The manufacturer notes that the cabinet is intended for an air-conditioned area at 75°F ambient temperature and 55% relative humidity; higher temperature or humidity can affect performance and capacity.

The DC-2S is supplied with a 9-foot power cord and NEMA 5-15P plug. The manufacturer recommends a 10 A, 115 V service. The manual specifically says not to power the cabinet with an extension cord, and states that electrical connections must comply with applicable local, regional and national requirements. It calls for installation by competent service people and says refrigeration and electrical installation or service must be handled by a refrigeration mechanic and/or licensed electrician.

R290 is a flammable refrigerant. The manual instructs service technicians to survey the work area for ignition sources and provide adequate ventilation before opening the refrigeration system or conducting hot work. It also says technicians should use suitable leak-detection equipment and follow the manufacturer’s service procedures. Keep ventilation openings clear, do not damage the refrigerating circuit, and do not store explosive substances such as aerosol cans with flammable propellant in the appliance.

Operation

After startup, allow the cabinet to run for at least 6 hours before loading product. Do not place soft or partially thawed product in the case. The manual says to rotate stock using a first-in, first-out practice, particularly for ice cream, and to load the cabinet as quickly as possible while exposing only small quantities of product to store temperatures.

The DC and FLR manual describes a temperature control adjustable from setting 1, the warmest, to setting 9, the coldest. The control is located near the condensing unit. Turn the control knob to the desired setting, using the punch mark on the dial as the reference. The manual also cautions that a fan may start automatically, so keep hands and materials clear of the fan blade.

Cleaning & Maintenance

For routine exterior cleaning, wipe the cabinet with mild detergent and warm water, rinse, then dry with a soft cloth. Do not use abrasive or caustic cleaners or scouring pads. Do not remove frost with a knife, pick or other sharp object.

To clean the interior, first remove the product and place it in a suitable location, then unplug the cabinet. Remove the drain cap and plug, connect a garden hose, and route the hose to a floor drain or suitable receptacle while the cabinet defrosts. Wash the interior with mild detergent and warm water, rinse and dry with a soft cloth. Refit the hose-fitting cap and drain plug, reconnect power, and allow the cabinet to reach operating temperature before restocking.

The manual identifies liquid or moisture around or under the cabinet as a potential slip hazard. If moisture is found, qualified personnel should investigate its source promptly. The manufacturer also instructs operators to keep the equipment clean and sanitary in accordance with local sanitation requirements.

Applications

The DC-2S suits commercial ice cream service where staff need a compact cabinet for dipping several flavours while keeping an additional tub in storage. It can be considered for ice cream shops, dessert counters, cafés and other foodservice operations that serve scooped frozen desserts. Confirm that the tub capacity, available counter or floor space, electrical service and operating conditions fit the intended site before ordering.