Closing Procedures - Taylor PH61 Operator's Manual

Heat treatment shake freezer

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Operator's manual (70 pages)

Operator's manual (72 pages)

Table Of Contents

Table of Contents

Figure 6-65

1. If less than 1 fl. oz. (30 ml) is received, the pressure

must be increased. Loosen the lock nut. Using a flat

blade screwdriver, turn the adjusting screw

clockwise.

2. Recheck the syrup calibration. Tighten the lock nut

after the correct calibration is achieved.

3. If more than 1 fl. oz. (30 ml) is received, the pressure

must be decreased. Loosen the lock nut and turn the

adjusting screw counterclockwise to zero. Remove

the air line to the syrup tank to allow the pressure in

the tank to escape. Reconnect the air line. Adjust the

regulator to the new pressure setting and recheck the

syrup calibration. Tighten the lock nut.

4. Repeat the "Calibrating the Syrup Flow" and

"Adjusting the Syrup Pressure" for each additional

syrup line.

5. Remove the syrup sampler. Lightly lubricate the 

O-ring on each syrup line fitting. (See Figure 6-66.)

Figure 6-66

Operating Procedures

6. Attach the syrup lines to the freezer door. Insert the

syrup line fitting into the syrup port in the freezer

door. The flat side of the syrup line fitting must be

aligned with the pin in the syrup port. Rotate the

syrup line fitting upward to lock in place. 

(See Figure 6-67.)

Note: Whenever a particular syrup line is not used,

the syrup hole plug found in the spare parts kit must

be installed. Place the syrup hole plug O-ring into the

groove of the syrup hole plug and lubricate. Align the

flat portion of the syrup hole plug with the locking pin

in the open syrup port of the freezer door. Insert the

syrup hole plug and turn slightly to lock in place.

7. Clean the calibration cup and syrup sampler.

Note: This procedure must be performed weekly.