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Model PH61 Operating Procedures
Step 9
Install the shake cup holder, the front drip tray, and
the splash shield.
Step 10
When ready to resume normal operation, press the
AUTO key. (See Figure 59.)
Figure 59
Note: This procedure should be done 3-4 hours
before the first shake is served, to build up icecrystals.
Syrup System
Two main objectives in your opening procedures
must be to: (1) fill the syrup tanks, and (2) calibrate
the syrup flow. This must be checked daily to insure
the high quality shake you desire.
Discard syrup weekly and flush syrup lines at least
once a week. This will prevent syrup clogging the
lines and will break the bacteria chain. See page 49
to sanitize the syrup system.
The syrup tanks are located in the lower front syrup
compartment. The syrup lines are color spiral
wrapped. Be sure to match the color wrapped syrup
line to the correct syrup flavor. (See Figure 60.)
Figure 60
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.
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. Place the
restrictor on top of the o-ring and screw the quick
disconnect back onto the syrup line.
Step 1
Filling the syrup tanks: 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 61.)
Figure 61