Maintaining Product Quality; Intelligent Defrost System; Sleep Mode Recommendations; Viscosity Setting - Cornelius VIPER Operator's Manual

Operator's Manual

Maintaining Product Quality

Intelligent Defrost
System
Sleep Mode
Recommendations

Viscosity Setting

Publication Number: 621260373OPR
(PRELIMINARY)
It has been determined that there are three main factors that affect the rate at
which product quality diminishes, as indicated by a change in product
appearance. These factors are:
1. Dispensed Product Throughput
2. Programmed Defrost Scheduling
3. Viscosity Setting
It is recommended that the following instructions be read and followed relative to
operating and establishing settings on the Viper equipment. Anyone who has
not been trained to service this equipment should not attempt to modify
equipment settings. Contact an authorized service provider.
The following instructions are generic in nature. Your actual water system may
vary according to your situation. Please follow any specific instructions for your
location.
The control system in the Viper unit includes a function to automatically defrost
product in the cylinder when product throughput is not sufficient to maintain
quality. It also allows the service provider to set defrost lockouts during busy
times during the day.
Sleep Mode is recommended when the unit will not have any usage for a period
of time over 3 hours. This increases the life of the machine and reduces energy
consumption.
A wake time must be programmed to return the unit to normal operation. It is
recommended that the unit be programmed to wakeup approximately 20
minutes before product is needed. For ambient temperature higher than 75
the times may increase as the ambient temperatures increases.
The lowest possible viscosity settings are recommended to achieve desired
drink quality. In most typical installations, using sugar-based syrup allows the
viscosity to be set slightly higher. Diet syrups freeze much more readily than
sugar based syrups, so the viscosity should be set lower for diet products.
This increased viscosity is achieved by freezing the product in the cylinder to a
lower temperature, thereby increasing ice crystal size and growth. As the ice
crystal size increases, there is a potential for product quality to diminish.
- 10 -
o
F,
© 2008, IMI Cornelius Inc.