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Model PH61 Operating Procedures
Push the corresponding flavor button for that syrup
flavor. (See Figure 66.)
Figure 66
Hold an empty courtesy cup beneath the exit point
of the syrup line. Press the CAL key (calibrate). A
message will appear on the LCD. (See Figure 67.)
SYRUP SYSTEM PRESS
AUTO - - - START CAL
WASH - - - CONTINUOUS
CAL - - - STOP
Figure 67
Press the WASH key. This will bleed any air pockets
from the syrup line.
When a STEADY stream of syrup is flowing into the
cup, press the CAL key to stop the syrup flow.
Discard the syrup in the cup. (See Figure 68.)
Figure 68
Hold the small portion of the calibrating cup under
the syrup line with the syrup sampler. Press the CAL
key. Press the AUTO key 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 69.)
Figure 69
Step 3
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 70.)
Figure 70