Calibration; Syrup Calibration - Cornelius HELIX Installation Manual

Calibration

Syrup Calibration

© 2012-2014, Cornelius Inc. All Rights Reserved
For normal machine operation, the unit must be calibrated for all ingredients,
including ice.
In order to properly calibrate the unit, the syrup must be at the correct tempera-
ture. The syrup must be between 33 and 41° F (0.56-5.0° C) and the cabinet
should be below 41º F (5º C).
NOTE: If a product becomes frozen, make sure it is completely thawed to
the correct temperature before calibrating the unit. Crystalline
syrup causes inaccurate calibration.
The temperature of the cabinet can be seen on the Temperature menu, accessed
from the Menu Selection Screen, as shown in Figure 18.
To access the Calibration Screen, go to the Menu Selection and select the Ingredient
Calibration button in the second row. This is available to managers and service techni-
cians.
To calibrate the syrup, perform the procedure in Table 5. To calibrate, a scale and
a cup are needed.
Step
1 Tare a cup on the scale and place it under the dispense nozzle.
2 Select all the ingredients to be calibrated then press Play (See Figure 19).
View the weight of the ingredient dispensed then enter it into the Weight
3
Entry Menu. Make sure proper units of measure are used (oz/gm)
Tare the cup again and repeat Steps 2 and 3 again until calibration is
4
completed.
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Helix Installation Manual
Figure 18.
Table 5.
Action
Publication Number: 621058497INS