How to fix my popcorn machine which is only poping but not throwing it out the pot rather its burning

This is the wrong paragon. Paragon popcorn machines have only been around for approx 15 years. They were GMI prior, and did not make pots and pans.

Contact Great Northern Popcorn

Yep, sounds like a power switch. Great Northern does not sell repair parts that I know of. You could try contacting them at www.greatnorthernpopcorn.com . Or remove the switch and bring it into an electrical supply house, or restaurant parts distributor and match up the size of the switch.

See if the gear at the top of the kettle rod is "jumping" and not allowing tehe stirrer to rotate properly. In my machine, this was caused by a broken black guide at the atop the two gears. The guide is screwed into place. It allows the gear to slide in and out as you rotate the kettle, but it also has to prevent the rod from moving back and forth or the gears will slip

NO. There should be a little cup / scoop on top of the lid. This is used for measuring the popcorn and then melting butter to pour over it when it's done poping. Then you can add salt to the popcorn.

If the drum is turning, then it should work. Are you putting enough oil in the pot? Make sure you let it heat the oil for a little bit before adding the popcorn. If you dont have enough oil or heat it will not heat the kernals properly and burn them. You just need enough to cover the bottom of the pot an 1/8 inch so.

I need to get a new Kettle for my popcorn machine. Where do I get one from and how much does it cost?
Model# CCP - 509

Maximatic Deluxe Popcorn Trolley Elite Cuisine EPM 400 popcorn machine burner is burnt out. where can i find a replacement pot?

I had the same problem when I firs bought mine. I followed the instructions as to the proportion of corn to oil. Forget the book! I found that with this machine I had to use three times the oil that was caled for in the instructions to get all of the corn to pop. Better yet, we started purchasing the premade kits with the oil, popcorn and salt. Since changing to both of these systems we have enjoyed GREAT ppcorn!

I use an old heavy 3-quart alumnium sauce pan with a loose-fitting lid, canola oil, and high heat with about 1/2-cup of standard grocery-store yellow popcorn. I get the empty pot nice and hot, add the oil, then the corn, then the pot lid. I shake it occasionally, but basically let it go until the lid starts to rise off the pot, and I don't hear any more pops. Pour it into a large bowl, toss it with very fine sea salt, and go to town! It's also fantastic made with bacon fat, but you need to use slightly lower heat to keep it from burning and prepare for visitors: The smell of popcorn and bacon fat draws crowds.