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Model PH90 Operating Procedures
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 93.)
Figure 9 3
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 o f syrup will
automatically stop. If the amount of syrup received is
1 fl. oz. (30 ml.), the syrup is properly calibrated. (See
Figure 94.)
Figure 9 4
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 95.)
Figure 9 5
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 t o 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 f or each
additional syrup line.
Step 4
Remove the syrup sampler. Lightly lubricate the o--ring
on each syrup line fitting. (See Figure 96.)
Figure 9 6