5-4
USER INTERFACE
Model SB25
User Interface
5
Calibration Procedures
Calibration should be performed weekly.
Calibration is performed by using the main keypad.
The ice hopper must be full of ice before starting the
calibration procedures.
Tools required to perform calibration:
• Small digital kitchen scale or equivalent. Ice
calibration is based on weight.
• Measuring cup - Water and cane calibration are
based on liquid volume.
Note: Prior to calibrating the amount of ice to be
shaved during the calibration process, manually
shave about half a pitcher of ice. This will ensure that
the ice has worked itself down into the shaver
mechanism, allowing an accurate calibration.
1. Enter the keypad calibration mode by holding
the
key until all the recipe key LEDs
blink.
• Press the recipe key to change the
Shave calibration value.
• Press the recipe key to change the
Water calibration value.
• Press the recipe key to change the
Cane calibration value (115V 60 Hz machine,
only).
2. The selected Recipe key LED will blink at a slow rate,
along with the drink size keys 1 and 2 LEDs.
The serving size LEDs blink to indicate that the
calibration value can now be changed.
Note: Pressing the key will cancel
any unsaved changes and exit the calibration mode.
3. Press the key (115V 60 Hz machines) or the
key (220/240V 50 Hz machines) to save the
current calibration value and run a test cycle of the
item being calibrated:
Use the key to increase and
the key to decrease the calibration
settings to achieve the desired results.
• SHAVE/ICE - Target 10 oz. (284 g)
± 0.5 oz. (15 ml) by weight.
• WATER - Target 4 oz. (118 ml)
± 0.5 oz. (15 ml) by volume.
• CANE - Target 4 oz. (118 ml) ± 0.5
oz. (15 ml) by volume (115V 60 Hz machine,
only).
4. Press the key to save the changes.
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