23
Models 60 & 62 Operating Procedures
Step 3
Adjusting the syrup pressure: If the amount of
syrup received is less than 1 ounce (29.6 ml.), the
syrup pressure must be increased. If the amount
received is more than 1 ounce (29.6 ml.), the pressure
must be decreased.
Model 60
Inside the syrup compartment is an air pressure
manifold with individual regulators to control the
amount of pressure to each tank and syrup line. The
left regulator is used for syrup line number one and so
on.
Model 62
To make these pressure adjustments, use the
pressure regulators supplied with your freezer. The left
regulator is used for syrup line number one and so on.
Figure 48
If less than 1 ounce (29.6 ml.) is received, the pressure
must be increased. Loosen the lock nut. Using a
flatblade screwdriver, turn the adjusting screw
CLOCKWISE.
Recheck the syrup calibration. Tighten the lock nut
after the correct calibration is achieved.
If more than 1 ounce (29.6 ml.) of syrup is received, the
pressure must be decreased. Loosen the lock nut and
turn the adjusting screw COUNTERCLOCKWISE to
zero. Remove the air line to the syrup tank to allow the
pressure in the tank to escape. Reconnect the air line.
Adjust the regulator to the new pressure setting and
recheck the syrup calibration. T ighten the lock nut.
Figure 49
Figure 50
Repeat the calibration procedures for each additional
syrup line.
Note: Refer to page 27 for cleaning and sanitizing the
syrup lines.
Drawing Product
Step 1
Prepare to draw product by holding a cup under the
spinner housing. Press a desired flavor selection
button.
Step 2
Model 60
To draw product, push the auto lift toggle switch or
press the foot pedal. This will cause the:
A. Draw arm to lift the draw valve to the open
position.
B. Beater and spinner to start and the solenoid
valve (if flavor is used) to open.
C. A constant amount of flavor is blended into the
product as it flows out of the freezer.
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