H.C Duke & Son Arby's Electro Freeze Compact Series Operator's Manual With Replacement Parts List page 43

Shake freezer
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11.2
Syrup Line Assembly and Sanitizing
Do not use unapproved sanitizer
or laundry bleach. These materials
may contain high concentrations of
chlorine and will chemically attack
freezer components.
b. Wash and sanitize your hands
and forearms.
c. Place the bucket of sanitizing
solution on the floor by the cabinet. Place
the syrup bottle caps with the holes
in the lid, the black cap boots and the
stainless steel ends of the pickup tubes
into the bucket of sanitizer. Be sure there
is no loop in pickup tube so sanitizer will
contact all surfaces of tubes.
d. Place an empty bucket or
container under the dispensing head.
Turn syrup system switch to the "ON"
position. (see figure 11-6, item 1)
Figure 11-6
185260
ELECTRO FREEZE Shake Model CS704
Important:
- continued
e. Select a syrup flavor by
pushing the proper button then press
the syrup prime/calibrate button (see
figure 11-4 item 2). Hold the button until
sanitizer is flowing into bucket. Continue
holding button for one (1) minute.
f.
Repeat step 5e with the
remaining three syrup lines.
g. Allow sanitizer to soak in
syrup lines for 5 minutes.
h. Place each syrup bottle cap
from the sanitizing solution onto the syrup
bottles. Then place a black boot cover on
each bottle cap.
i.
Disconnect a hose from the
pump by pushing on the metal clip of the
connector (see figure 11-5). Remove the
pickup tube from the bucket of sanitizer,
draining sanitizer back into the bucket.
Reconnect hose to pump.
Important:
The largest pickup tube into the
chocolate syrup bottle.
j.
Repeat step 5i with the
remaining three syrup lines. Refer to the
potentiometers or door decal to connect
the proper flavor to the proper pump.
k. Select one flavor, press the
syrup prime/calibrate button until the
syrup line has been purged of sanitizer.
Pure mix should appear at the mixing
chamber on dispense head.
l.
Press water button (7 figure
11-5) to clear line.
m. Repeat step 5j and 5k for
remaining syrup flavors.
33

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