51
Model PH90 Operating Procedures
Step 3
Hold an empty courtesy cup beneath the exit point of
the syrup line. Press the CAL keypad (calibrate). A
message will appear on the LCD.
SYRUP SYSTEM PRESS
AUTO - - - START CAL
WASH - - - CONTINUOUS
CAL - - - STOP
Figure 96
Step 4
Press the WASH keypad. This will bleed any air
pockets from the syrup line.
When a STEADY stream of syrup is flowing into the
cup, press the CAL keypad to stop the syrup flow.
Discard the syrup in the cup.
Figure 97
Step 5
Hold the small portion of the calibrating cup under the
syrup line with the syrup sampler. Press the CAL
keypad. Press the AUTO keypad to check the rate of
syrup flow . After 5 seconds the flow of syrup will
automatically stop. If the amount of syrup received is
1 fl. oz. (30 ml.), the syrup is properly calibrated.
Figure 98
Step 6
Adjusting the syrup pressure: If the amount of
syrup is less than 1 fl. oz. (30 ml.) the syrup pressure
must be increased. If the amount of syrup is more than
1 fl. oz. (30 ml.) the pressure must be decreased.
Inside the syrup compartment is a regulator manifold
assembly with individual pressure regulators to control
the amount of pressure to each tank and syrup line.
Figure 99
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