49
Model PH90 Operating Procedures
Step 5
When ready to resume normal operation, press the
AUTO keypad.
Note: This procedure should be done 15 minutes
before product is expected to be served.
Figure 88
Syrup System
T wo main objectives in your opening procedures must
be to: (1) fill the syrup tanks, and (2) calibrate the syrup
flow . This must be checked daily to insure the high
quality shake you desire.
Discard syrup weekly and flush syrup lines at least
once a week. This will prevent syrup clogging the lines
and will break the bacteria chain. See page 63 to
sanitize the syrup system.
The syrup tanks are located in the lower front syrup
compartment. The syrup lines are color spiral
wrapped. Be sure to match the color wrapped syrup
line to the correct syrup flavor.
Figure 89
Note: Vanilla and strawberry syrup lines use
restrictors at the syrup tank quick disconnect
connection to maintain proper calibration. If thin
viscosity syrups are used in the special tank, it will be
necessary to install a restrictor in the syrup line
connection.
Unscrew the quick disconnect from the elbow portion
of the syrup line. Make sure the o- ring rests on the end
of the quick disconnect fitting. Place the restrictor on
top of the o- ring and screw the quick disconnect back
onto the syrup line.
Filling Syrup Tan ks
Step 1
Pull back on the collar of the quick disconnect fitting for
the air line. Allow the air pressure to escape from the
syrup tank.
Figure 90
Step 2
Disconnect the syrup line after the air line is
disconnected.
Figure 91
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