69
Model C602
Troubleshooting
Peristaltic Syrup System Troubleshooting (Cont’d.)
PROBLEM CAUSE REMEDY
4. Flavor carry -over. a. There is air in the syrup line. a. Prime the syrup line.
b. The Whitespot Setting is incorrect. b. Adjust the Whitespot Setting in the
Service Menu. Recommended
setting: 0.1 - 0.2 for standard
shakes and 0.4 for Triple Thick
Shakes.
c. The pump motor reverse time is
set too low.
c. Adjust the pump motor reverse
time in the Syrup Motor Setup
menu.
d. The reverse relay does not reverse
the pump motor rotation when the
syrup flow is stopped.
d. Check the syrup reverse relay
voltage supply. (The relay is
energized to reverse the pump
motor rotation.)
e. The duckbill valve is defective. e. Replace the duckbill valve.
f. The draw solenoid does not keep
the draw v alve raised.
f. See Shake Dispensing
Mechanism Troubleshooting on
page 71.
5. Shake is not blended correctly. a. The spinner height is set too low. a. Adjust to 1/32” inside the door
spout.
b. Shake temperature is set too cold /
is too thick.
b. Correct the temperature of a
finished chocolate shake:
Standard shake = 24-26°F (4.4 -
3.3°C). Triple Thick Shake =
22.5°F ( -5.8°C).
c. Syrup calibration is not in
specification.
c. Calibrate the syrup.
6. Unable to calibrate the syrup
within specification.
a. The weekly syrup line cleaning
was not performed.
a. Clean and sanitize the syrup lines.
b. The pump tube is worn. b. Replace the tube.
c. There’s an obstruction in the syrup
line.
c. Clean out and replace the line if
necessary.
d. The syrup is too c old. d. Stage the syrups near the
machine.
e. There is an air leak on the intake
side of the syrup line/pick up tube.
e. Find the leak and repair/replace.
f. Incorrect Syrup Calibration Setting. f. Adjust the Syrup Cal setting in the
Service menu: 5.0 seconds for
standard shakes and 7.0 s econds
for Triple Thick Shakes.
g. The syrup fills the cup too fast to
accurately calibrate.
g. Adjust the motor speed setting
slower in the Syrup Motor Setup
menu.
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