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Model PH61Operating Procedures
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.
Recheck the syrup calibration. Tighten the lock nut
after the correct calibration is achieved.
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.
Repeat the calibration procedures for each
additional syrup line.
Step 4
Remove the syrup sampler. Lightly lubricate the
o-ring on each syrup line fitting. (See Figure 71.)
Figure 71
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 72.)
Figure 72
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.
Step 5
Clean the calibration cup and syrup sampler.
This Procedure Must be Performed Weekly!