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C. In Sections 4 through 7 of this manual are instructions on machine installation and initial
operation. These instructions should be followed for initial setup of the machine. If the
product quality is not as desired after allowing time for stabilization, the critical settings should be
checked and adjusted as necessary. The following sections discuss the sequence and method to
verify these settings. These four (4) critical settings are explained here to help better your
understanding of how the machine operates so you can make adjustments, if necessary.
1. Adjusting the Brix Level
a. Consistent, high quality beverages require adjusting and maintaining the syrup content
of the drink or brix level between 13.5 and 15. A brix level lower than 13.0 may cause
operational problems. A low brix level (lower than 13.0) will produce a weak tasting drink
and tends to freeze product around the beater shaft. A high brix level (higher than 15.0)
causes freezedown times to be longer and produces a more liquid drink. Water flow rate
must be set to provide a flow of 15 ounces in 10 seconds prior to adjusting brix.
2. “Level Control”
a. The FBD56X Series frozen beverage dispenser utilizes a proprietary liquid level control
system (patented) to hold a constant liquid level. A constant liquid level assures a quality
frozen product.
b. If a more “wet” product is desired, the numerical setting (0-6) should be increased. If a
“drier” and colder product is desired, the numerical setting should be decreased.
c. The default value set at the factory is 3. This setting should produce an excellent quality
product. (See Section 10 for instructions on changing settings.)
3. Regulated CO
2 Injection Pressure
The CO2 injection pressure is set by adjusting the secondary regulator, located behind the
access panel below the control panel in the front of the machine. The CO2 regulator should be
set at 28-32 psig (193.1 to 220.6 kPag). The unit then automatically sets the chamber pressure
between 25 and 30 psig (172.4 and 206.8 kPag).
NOTE
Some “cola syrups” have been shown to produce a better quality drink with a lower cham-
ber pressure. However, lowering the “Regulated CO2 regulator” will affect all chambers.
For adjusting individual chamber pressures, refer to Section 10.
4. Thaw and Freeze Settings
a. The Thaw and Freeze settings signal the refrigeration system when to start freezing and
when to stop freezing. The liquid in the chamber freezes until it reaches the desired frozen
consistency; then the refrigeration system shuts off and the chamber begins to thaw. The
liquid continues to thaw until it reaches a consistency specified by the Thaw value. The
Thaw value is the point at which the refrigeration system turns back on and refreezes the
product. This assures the product is maintained in a good acceptable quality frozen drink
range.
b. Prior to changing any Thaw or Freeze settings, make sure the brix and water flow
rate are correct and the liquid level control settings are properly set. Also assure the
chambers stay filled to the proper levels with the proper amount of CO2. The optimum
frozen drink temperature is 24 to 28°F (-4.4 to -2.2°C) and should be checked prior to
making any adjustments. (See Section 10 for instructions on changing settings.)
CAUTION
IF THE THAW - FREEZE IS SET AT A LOWER SETTING, COMPRESSOR “SHORT CYCLE”
CAN OCCUR THAT WILL CAUSE THE COMPRESSOR TO OVERHEAT. IF A LOWER
SETTING IS USED, THE DISPENSER OPERATION MUST BE MONITORED TO INSURE THE
COMPRESSOR DOES NOT “SHORT CYCLE”.
c. The Thaw and Freeze settings may be raised or lowered to change the temperature of the
product. A default setting of 10 is set at the factory. To decrease the temperature, decrease
the numerical setting; to increase the temperature, increase the numerical setting.
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