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NOTE: If concentrate is not properly thawed, it will adversely affect the amount of concentrate
dispensed. Thawed product should be between 35°F/1.6°C to 40°F/4.4°C.
NOTE: You can not dispense drinks with the door open.
S
UPPLIES
•
1-Small 12 oz. cup (354.8 ml)
•
1-Large 21 oz. cup (621.1 ml)
•
1-Straw
•
Paper Towel
•
1-Thermometer
•
1-Refractometer
•
Concentrate Separator (720601323)
Your will also need a flat blade screwdriver to turn a screw if brix adjustments are required.
NOTE: The refractometer shown above, P/N 511004000, is available through your local Cornelius
Distributor.
C
/A
HECKING
DJUSTING THE
The following instructions are for use with a refractometer.
1. Dispense approximately 8 oz. (236 ml) of drink and discard. Now draw a second 8 oz. drink.
2. Check drink temperature with a reliable thermometer (target is 35-45°F, or 1.6-7.2°C). Discard
this drink after checking temperature.
NOTE: If drink temperature is not within the target range, refer to the basic troubleshooting sec-
tion. When setting up the unit with warm concentrate and hot water (90°F) it will take longer to
get the 35-45°F finished drink.
3. Dispense a 12 oz (354.8 ml) drink sample into a clean, dry cup. Thoroughly stir the sample using a
straw. (Adjustments should be made in 1/8 to 1/4 turn increments).
4. Using a straw, transfer a small sample of finished drink to the refractometer lens (refer to operating
instructions supplied with your refractometer). Check the brix reading against the brix chart below.
NOTE: The following brix chart is generic and intended for reference use only. Contact your fro-
zen concentrate supplier for specific brix readings.
© 2004, IMI Cornelius Inc.
BRIXING PROCEDURE
B
S
RIX
ETTING
Brix Reference Chart
Flavor
Orange Juice
Grapefruit Juice
Cranberry Cocktail
Apple Juice
Grape
Lemonade
Tropical Punch
Sweetened Iced Tea
Pineapple Juice
Prune Juice
- 7 -
Quest Juice Training Manual
Ratio
Brix
4+1
11.8
5+1
10.6
4+1
13.5
5+1
12.0
5+1
13.0
5+1
10.5
5+1
11.8
7+1
6.0
4+1
12.8
2+1
16.0
Publication Number: TP00968
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