Hi Juan, obviously everything is upside down in that freezer, long lack of pipe and leftover hair. The latter to make matters worse, also has somewhat reduced its inner diameter, without correspondence with that compressor capacity. From experience I recommend prolonging the pipeline from 5/16 to a minimum of 24 meters to a maximum of 30 meters, including the return pipe or pipe if you wish to reach low temperatures to conserve ice cream efficiently and achieve temperatures equally between minus -24 degrees Celsius and minus -30 degrees, depending after the compensation you can achieve, depending on the diameter and length of capillary you get to use, for a freezer that works with R134A refrigerant and at least should carry a capillary of 0.90 mm in diameter interior, and with a maximum length for that diameter of 2.24 M, two meters twenty four centimeters. Keep in mind that at the end of your work, the low pressures on the equipment, would always be close to 0 and up to -3 pounds of negative psi pressure, and that would be equally conditioned, by the type of capillary that is used , knowing that the systems that are capable of achieving low temperatures only reach it by working with negative pressures, very close to 0, but negative at the end. For more information, you can download a PDF related to the topic, at the address I leave here, as a link and according to your criteria and possibility, to get the resources, make use of what suits you best. To my detractors, because surely there will be as almost always that I respond to this issue, I hope that not at least for this time, please, I want to tell you that I rely on the experience, that to adsorb more heat, you need to increase the Exchanger element thereof and obviously this element, would be the length of the pipe used, of course without exaggeration. Luck. S @ lu2 friovega63. http://www.embraco.com/DesktopModules/DownloadsAdmin/Arquivos/3LReD3PsO0.pdf