21
Models 60 & 62 Operating Procedures
Syrup System
T wo main objectives in your opening procedures must
be to:
1. fill the syrup tanks.
2. calibrate the syrup flow.
The syrup system must be checked daily to insure the
high quality shake you desire.
Important: Use only single strength syrup that is free
of pulp and seeds.
Model 60
The syrup tanks are located in the lower front syrup
cabinet. The air lines and syrup lines are color spiral
wrapped. Be sure to match the color wrapped air and
syrup line to the right flavor syrup tank.
Figure 39
Model 62
The syrup tanks should be located within reach of the
syrup lines. The air lines and syrup lines are color spiral
wrapped. Be sure to match the color wrapped air and
syrup line to the right flavor syrup tank. Compressed
airorCO
2
may be used to propel the syrups.
Step 1
Filling the syrup tanks: Pull back the collar of the
quick disconnect fittings for the air lines. Allow the air
pressure to dissipate from the syrup tanks. Disconnect
the syrup lines.
Figure 40
Figure 41
Remove the syrup tank lid by lifting up on the locking
lever . Fill the syrup to the indicating mark on the label.
Important: Do not overfill the tanks.
Figure 42
Install the tank lid. Match the spiral wrapped air and
syrup lines to the syrup tank and connect them
accordingly.
Note: Refer to page 26 for cleaning and sanitizing the
syrup tanks.
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