70
Troubleshooting
Model C602
Peristaltic Syrup System Troubleshooting (Cont’d.)
PROBLEM CAUSE REMEDY
7. Mix backs up in the syrup line. a. Syrup line and/or syrup container
is empty.
a. Replace the syrup container and
prime the syrup line.
b. The duckbill valve in the syrup
fitting is defective.
b. Replace the duckbill valve.
c. An empty syrup line is attached to
the freezer door.
c. Remove the syrup line from the
door when the line is not in use.
Install a hole plug in the freezer
door.
d. The shake temperature is too cold. d. The correct temperature of a
finished chocolate shake is 22.5°F
(-5.8°C).
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