6-8
OPERATING PROCEDURES
Models 60 and 62
Operating Procedures
6
3. Place the control switch in the AUTO position.
Figure 6-32
4. To initiate freeze down, rotate the draw valve to the
right so it is disengaged from the draw arm. Lift the
draw arm momentarily. This will start the freezing
cycle. Lower the draw arm and re-engage the draw
valve. When the machine cycles off, the product is
ready to serve.
Figure 6-33
5. Fill the mix hopper with mix. As the mix level comes
in contact with the mix sensing probe on the rear wall
of the hopper, the MIX LOW light will stop flashing.
Figure 6-34
Place the mix hopper cover in position.
Figure 6-35
Syrup System
Two main objectives in the opening procedures are:
1. Fill the syrup tanks.
2. Calibrate the syrup flow.
The syrup system must be checked daily to ensure a
high-quality shake.
Important! Use only single-strength syrup that is free of
pulp and seeds.
Model 60
The syrup tanks are in the lower front syrup cabinet. 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.
Figure 6-36
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