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OPERATING PROCEDURES
2. Install the syrup sampler to the fitting on one of the
syrup lines. (See Figure 6-60.)
3. Push the corresponding flavor button for that syrup
flavor. (See Figure 6-61.)
6
4. Hold an empty courtesy cup beneath the exit point of
the syrup line. Press the CAL keypad (calibrate). A
message will appear on the LCD. (See Figure 6-62.)
5. Press the WASH keypad. This will bleed any air
pockets from the syrup line.
When a steady stream of syrup is flowing into the
cup, press the CAL keypad to stop the syrup flow.
Discard the syrup in the cup. (See Figure 6-63.)
6-16
Figure 6-60
Figure 6-61
Figure 6-62
6. Hold the small portion of the calibrating cup under the
syrup line with the syrup sampler. Press the CAL
keypad. Press the AUTO keypad to check the rate of
syrup flow. After 5 seconds the flow of syrup will
automatically stop. If the amount of syrup received is
1 fl. oz. (30 ml), the syrup is properly calibrated.
(See Figure 6-64.)
Adjusting the Syrup Pressure
If the amount of syrup is less than 1 fl. oz. (30 ml) the
syrup pressure must be increased. If the amount of syrup
is more than 1 fl. oz. (30 ml) the pressure must be
decreased.
Inside the syrup compartment is a regulator manifold
assembly with individual pressure regulators to control
the amount of pressure to each tank and syrup line.
(See Figure 6-65.)
Model PH61
Figure 6-63
Figure 6-64
Operating Procedures
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