Carpigiani K 3 User’s guide
This manual is for the exclusive use of licensees and employees of McDonald’s Systems Inc Page 33 of 63
Version 5: October 2012
5.3 CHECK TOPPING PUMP TEMPERATURE AND VOLUME
NOTE
This procedure should be performed in the morning when the pumps are disassembled and cleaned.
step 1
Dispense one serving of topping into a sundae cup and discard this portion of material.
step 2
Dispense the second serving into a sundae cup in the same way.
step 3
Insert the digital thermometer into the topping. Let the digital thermometer stabilize for 20 seconds.
NOTE
: Topping temperature must be between 115
and 125
F (46
and 52
C) and must remain in this
range before the calibration pump starts. The water temperature of the bath must be between 135
and
145
F (57
and 63
C).
step 4
If the temperature is too cold or too warm, call service to adjust it.
step 5
Hold the small chamber of the calibrating cup exactly under the dispensing nozzle.
step 6
Push the dispensing lever down firmly. The topping must come to the bottom of the calibrating cup. Do not allow the
topping to slide down on the sides of the cup.
NOTE: The amount of dispensed topping should be one fluid ounce (29.6 ml).
step 7
If the amount of dispensed topping is not correct, consult the troubleshooting section of your equipment’s manual.
step 8
Repeat for the other topping pump.
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