Taylor PH61 Operator's Manual page 45

Note: Vanilla and strawberry syrup lines use restrictors
at the syrup tank quick disconnect connection to maintain
proper calibration. If thin viscosity syrups are used in the
special tank, it will be necessary to install a restrictor in
the syrup line connection.
1. Unscrew the quick disconnect from the elbow portion
of the syrup line. Make sure the O-ring rests on the
end of the quick disconnect fitting.
2. Place the restrictor on top of the O-ring and screw the
quick disconnect back onto the syrup line.
Filling the Syrup Tanks
1. Pull back on the collar of the quick disconnect fitting
for the air line. Allow the air pressure to escape from
the syrup tank. (See Figure 6-56.)
Figure 6-56
2. Disconnect the syrup line after you have
disconnected the air line. (See Figure 6-57.)
Figure 6-57
3. Remove the syrup tank from the compartment.
Remove the syrup tank lid by lifting up on the locking
lever. Fill the syrup tank with syrup to the indicating
Operating Procedures
mark on the label. Do not overfill the tanks. 
(See Figure 6-58.)
4. Replace the tank lid, match and connect the spiral
wrapped syrup line to the syrup tank. Connect the air
line to the syrup tank.
5. Repeat this procedure for all syrup tanks.
Calibrating the Syrup Flow
Calibrating must be done on a daily basis. It is vital that
the correct amount of syrup be incorporated into the mix
to obtain a quality shake. The cause of too thin shakes is
often too much syrup. The cause of too thick shakes is
often too little syrup.
1. To determine the rate of syrup flow, you will need a
syrup sampler and a calibration cup indicating fluid
ounces. The proper rate of syrup flow is 1 fl. oz. (30
ml) of syrup in 5 seconds. Once this rate is set, the
correct amount of syrup will be blended with the
shake base regardless of the size of shake served.
(See Figure 6-59.)
Model PH61
OPERATING PROCEDURES
Figure 6-58
Figure 6-59
6
6-15