OPERATING PROCEDURES
6-9
Models 60 and 62
Operating Procedures
6
Model 62
The syrup tanks should be located within reach of the
syrup lines. The air lines and syrup lines are color spiral
wrapped. Make sure to match the color-wrapped air and
syrup line to the correct flavor syrup tank. Compressed
air or CO
2
may be used to propel the syrups.
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 6-37
Figure 6-38
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 6-39
Install the tank lid. Match the spiral wrapped air and
syrup lines to the syrup tank and connect them
accordingly.
Note: See page 26 for cleaning and sanitizing the
syrup tanks.
2. Calibrating the syrup flow: It is vital that the correct
amount of syrup is incorporated into the mix to obtain
a quality shake. Too much syrup often causes thin
shakes. Too little syrup often causes thick shakes.
To determine the rate of syrup flow, use a calibrating
cup indicating the ounces of liquid. Generally the
proper rate of syrup flow is 1 oz. (29.6 ml) of syrup in
6 seconds. Once this rate is set, the correct amount
of syrup will be blended with the shake base
regardless of the size of shake served.
Figure 6-40
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