35
4. Fill the topping containers with topping.
Place the caramel and fudge topping
containers in the heated wells. Place the
remaining two topping containers in the
unheated wells. Cover the containers.
5. Sanitize the two topping ladles and place
in the cold topping containers.
6. Fill the cup dispensers, cup lid holder, and
cone dispenser.
7. To fill the cone dispenser, slide the drawer
up and pull out. Push the spring guide all
the way back to its locking position. Place
the cones in the drawer and release the
spring guide.
Shake Side
1. When the heating cycle is complete, the
heat cycle symbols
will no longer be
illuminated and the machine will
automatically enter the STANDBY mode.
Prepare a small amount of McD Sanitizer
(HCS) solution. Use one packet in 2.5
gallons (9.5 liters) of water (100 PPM).
2. Remove the syrup hole plugs, the syrup
valve retainers, and the draw valve cap
(spout cap) from the freezer door. Sanitize
the restrictor cap, syrup hole plugs, syrup
valve retainers, draw valve cap (spout
cap) and o -ring, shake cup holder, front
drip tray and splash shield, in this
solution.
3. Return to the freezer with a small amount
of sanitizing solution. With a pail below
the door spout, dip the door spout brush
into the sanitizing solution. Brush clean
the door spout, the bottom of the driven
spinner and spinner blade, and the syrup
line fittings. (See Figure 23.)
Figure 23
Note: To assure sanitary conditions are
maintained, brush clean each item for a total
of 60 seconds, repeatedly dipping the brush in
sanitizing solution.
4. With the syrup port brush, brush each
syrup port hole 10 to 15 times. Dip the
brush in sanitizing solution before
brushing each port. (See Figure 24.)
Figure 24
Downloaded from www.dlmanuals.com
To Next Page
Loading...
