ELECTRO FREEZE Compact Series Operator's Manual page 73

SYRUP LINE CLEANING & SANITIZING
(continued)
10. Reassemble mixing shaft and mix chamber to dispense
head. Reconnect syrup lines.
11. Reassemble pump head using a film of a lubricant (i.e.
Dow Corning Compound Seven, HC158066) on outside
of pump peristaltic tube. Reassemble pickup tube.
12. Sanitize the syrup line system.
a. Fill a clean empty bucket with 2 gallons of sanitizing
solution.
Important:
Do not use unapproved sanitizer or laundry bleach.
These materials may contain high concentrations
of chlorine and will chemically attack freezer
components.
b. Place bucket of sanitizing solution on floor by cabinet.
Reassemble pickup tubes and insert end into bucket
of sanitizer. Be sure there is no loop in pickup tube so
sanitizer will contact all surfaces of tubes.
c. Select a syrup flavor by pushing the proper button
(see figure 2) and then press the syrup prime/
calibrate button (see figure 3). Hold button until
sanitizer is flowing into bucket. Continue holding
button for one (1) minute.
d. Repeat step 5c with the remaining three syrup lines.
Allow sanitizer to soak in syrup line for 5 minutes.
e. Disconnect hose from the pump by pushing on the
metal clip of the connector (see figure 1). Remove
pickup tube from bucket of sanitizer, draining sanitizer
back into bucket. Reconnect hose to pump and place
pickup tube into corresponding syrup bottle.
f. Repeat step 5e with remaining three syrup lines.
g. Selecting each flavor in turn, press syrup prime/
calibrate button until each syrup line has been
purged of sanitizer. Pure mix should appear at
mixing chamber on dispense head.
SYRUP CALIBRATION
1. Sanitize and prime each syrup line as described in the
previous section "Syrup Line Cleaning & Sanitizing".
2. Select a syrup flavor by pushing proper button on the front
of freezer. Disconnect that mix chamber syrup tube from
the front panel connector by pushing metal clip in. Attach
coupling insert (see figure 4) to the fitting by pushing the
mating end
Mating End
into panel
connector
unit it
clicks.
Figure 4
Coupling
Insert
HC121061
Problem? Contact your local authorized distributor or the freezer manufacturer, Electro Freeze Service Department,
2116 Eighth Avenue, East Moline, IL 61244, (309) 755-4553, (800) 755-4545 or FAX (309) 755-9858.
SYRUP CALIBRATION
(continued)
Place the barbed end of the
coupling insert into a beaker
(see figure 5).
3. Press the syrup prime/calibrate
button for 5 seconds using a
stop watch or second hand. The
measure of syrup dispensed
into beaker should
be ½ Oz. If it is not
you will have to
adjust the
potentiometer.
4, Repeat steps 2 and
3 for other flavors.
5. Turn syrup pump
switch to "OFF".
6. Open cabinet door to allow access to the four flavor
adjustment potentiometers. From left to right they are
banana, chocolate, strawberry and special flavor. (see
figure 6)
Potentiometers
7. Approximate setting for the adjustment potentiometers is
seven (7).
8. Calibration levels for each flavor of syrup should be
adjusted to ½ oz.
9. Select proper potentiometer for the flavor to be adjusted.
a. If the amount of syrup dispensed into beaker is less
than ½ oz. turn the potentiometer of that
syrup line a few degrees cockwise for MORE
SYRUP.
b. If the amount of syrup dispensed into beaker is more
than ½ oz. turn the potentiometer of that syrup line a
few degrees counter-clockwise for LESS SYRUP.
10. Close cabinet door and place syrup pump switch in the
"ON" position.
11. Repeat steps 2 and 3 to check calibration. If further
adjustment is needed repeat steps 5 through 10.
12. When desired syrup dispense rate is achieved, remove
coupling insert and reconnect mix chamber syrup tube. If
further adjustment is needed repeat steps 4 through 9.
Figure 5
Calibration
Beaker
HC196109
Figure 6
HC184590, Rev 02 8/12