78
Model C606Operating Procedures
041013
Note: To assure sanitary conditions are maintained,
brush clean each item for a total of 60 seconds,
repeatedly dipping the brush in sanitizing solution.
Step 3
Using a clean, sanitized towel, wipe down the
freezer door, front panel, the area around the bottom
of the freezer door, and any other areas that
demonstrate a build-up of either moisture or food
substance.
Step 4
When ready to resume normal operation, touch the
AUTO symbol
. (See Figure 191.) The control has
a feature in the Manager's Menu to enable or disable
the AUTO START feature. When AUTO START in
enabled, the machine will automatically exit the
STANDBY mode and start both sides in the AUTO
mode at a designated time each day. (See page 42.)
Figure 191
Note: This procedure should be performed 15
minutes prior to serving product.
Syrup System
Syrup Calibration
Calibrating the syrup flow should be performed
weekly when the syrup system is cleaned. It is vital
that the correct amount of syrup be incorporated into
the frozen mix to obtain a quality shake.
To determine the rate of syrup flow, you will need a
calibration cup indicating fluid ounces. The proper
rate of syrup flow is 1 fl. oz. (30 ml) of syrup in 5
seconds. For thick viscosity shake syrups, the
proper syrup flow rate is 1 fl. oz. +/- 1/8 fl. oz. (30 ml
+/- 4 ml) in 7 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.
Please note that syrup calibration is critical when
changing the promotional 4th flavor syrup.
Calibration Procedure
Syrup lines must be properly primed with syrup to
eliminate air in the line before the calibration
procedure is performed. (See the Syrup Priming
Procedures on page 80.)
Step 1
Touch the CALIBRATION symbol
to display the
menu options. The CALIBRATION symbol
,the
AUTO symbol
on the Shake side, and the
OPTIONAL FLAVOR symbol
will be illuminated.
(See Figure 192.)
Figure 192
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