Lancer 85-10018-125 Service Manual
INSTALLATION AND SERVICE MANUAL
FOR THE
FS-18, HIGH VOLUME FREE STANDING
FLAVORSELECT
FOUNTAIN DRINK DISPENSER
Part Number 85-10018-125, 115 Volts, 60 Hz
SPECIFICATIONS
DIMENSIONS
Width 36 inches (91.4 cm)
Depth 36 inches (91.4 cm)
Height To Countertop 36 inches (91.4 cm)
To Top of Shroud (Front) 67 inches (170.2 cm)
To Top of Shroud (Rear) 61.625 inches (156.5 cm)
WEIGHT
Shipping 570 pounds (259 kg)
Empty 545 pounds (248 kg)
Operating 895 pounds (407 kg)
ELECTRICAL
Operating Voltage 115
Hertz 60
Amps 20
This manual supersedes 28-0541, dated 01/13/03.
DATE: 06/02/04
P.N. 28–0541/01
6655 LANCER BLVD. • SAN ANTONIO, TEXAS 78219 USA • (210) 310-7000
FAX SALES
• NORTH AMERICA – 210-310-7245 • INTERNATIONAL SALES – 210-310-7242 • CUSTOMER SERVICE – 210-310-7242 •
• LATIN AMERICA – 210-310-7245 • EUROPE – 32-2-755-2399 • PACIFIC – 61-8-8268-1978 •
FAX ENGINEERING: • 210-310-7096
"Lancer" is the registered trademark of Lancer • Copyright — 2004 by Lancer, all rights reserved
Please refer to the Lancer web site (www.lancercorp.com) for
information relating to Lancer Installation and Service Manuals,
Instruction Sheets, Technical Bulletins, Service Bulletins, etc.
TABLE OF CONTENTS
SPECIFICATIONS ...................................................................................................................................COVER
TABLE OF CONTENTS ......................................................................................................................................i
MANUFACTURER’S INTRODUCTION ..............................................................................................................i
1. INSTALLATION ...........................................................................................................................................1
1.1 RECEIVING........................................................................................................................................1
1.2 UNPACKING ......................................................................................................................................1
1.3 SELECTING LOCATION....................................................................................................................1
1.4 PLUMBING.........................................................................................................................................1
1.5 ELECTRIC POWER SUPPLY ............................................................................................................2
1.6 SYSTEM CHECK ...............................................................................................................................2
2. START UP, PERIODIC MAINTENANCE, CHECKLIST, AND CLEANING GUIDE ....................................2
2.1 CLEANING AND SANITIZING INSTRUCTIONS ...............................................................................2
2.2 PERIODIC MAINTENANCE, CHECKLIST, AND CLEANING GUIDE ...............................................3
2.3 CLEANING AND SANITIZING BEVERAGE COMPONENTS - FIGAL SYSTEMS............................4
2.4 CLEANING AND SANITIZING BEVERAGE COMPONENTS - BAG-IN-BOX SYSTEMS.................5
3. HOW TO OPERATE THE LANCER FS-18 .................................................................................................6
3.1 NORMAL OPERATION ......................................................................................................................6
3.2 PROGRAMMING AND SETUP SOFTWARE.....................................................................................6
4. FS-18 TROUBLESHOOTING GUIDE .........................................................................................................7
4.1 PUSH ICE LEVER/CHUTE/ICE BUTTON AND NOTHING HAPPENS.............................................7
4.2 PUSH CHUTE MOTOR RUNS BUT NO ICE DISPENSES...............................................................7
4.3 VALVES DO NOT OPERATE .............................................................................................................7
4.4 WATER IN ICE BIN ............................................................................................................................7
5. ILLUSTRATIONS, PARTS LISTINGS, AND WIRING DIAGRAMS............................................................8
5.1 VALVE AND NOZZLE ASSEMBLY, FS-18 .........................................................................................8
5.2 BIN ASSEMBLY, FS-18 (FOR UNITS MANUFACTURED BEFORE JANUARY 2004) .....................9
5.3 BIN ASSEMBLY, FS-18 (FOR UNITS MANUFACTURED IN JANUARY 2004 OR LATER) ...........10
5.4 NOZZLE ASSEMBLY, FS-18............................................................................................................11
5.5 TOWER ASSEMBLY, FS-18.............................................................................................................12
5.6 SOLENOID ASSEMBLY, ICE DOOR, FS-18 ...................................................................................13
5.7 SHROUD ASSEMBLY, EXTERIOR VIEW, PN 82-3359, FS-18 ......................................................14
5.8 SHROUD ASSEMBLY, INTERIOR VIEW, PN 82-3351, FS-18........................................................14
5.9 ACCESS PANELS, FS-18 (FOR UNITS MANUFACTURED BEFORE JANUARY 2004)...............15
5.10 ACCESS PANELS, FS-18 (FOR UNITS MANUFACTURED IN JANUARY 2004 OR LATER) .......16
5.11 MOTOR ASSEMBLIES, FS-18.........................................................................................................17
5.12 PCB ASSEMBLY, PN 2729/01, FS-18 .............................................................................................18
5.13 INJECTION MANIFOLDS, FS-18( MANUFACTURED IN MAY 2004 OR LATER)..........................19
5.14 PLUMBING DIAGRAM - INLET AND VALVE LOCATIONS.............................................................20
5.15 FS-18 PLUMBING - FRONT PANEL TO INLET MAP .....................................................................21
5.16 WIRING DIAGRAM, FS-18 ..............................................................................................................22
i
MANUFACTURER’S INTRODUCTION
High Volume Free Standing Flavor Select Fountain Drink Dispenser
The unit is designed with the highest quality components to be user and service friendly. Most set up
parameters are easily set via a serial interface and an infrared wireless data port. All control is handled by the on board
microprocessor controller. The FS-18 is designed to seamlessly interface with the Lancer Ice Link system to provide for
a minimum of labor and maintenance by store personnel.
The FS-18 features multiple speed ice dispense from an under counter ice storage bin which is also used to chill the
product utilizing a flexible, high performance cold plate system. Up to 18 independent brands may be dispensed through
five (5) Lancer Multi-Flavor dispense nozzles. In addition, 12 ambient (non-chilled) "bonus" flavors may be added to the
drink via the flavor injection system on four (4) nozzles. Up to three (3) flavors may be added to each of four (4) nozzle
positions. In addition, chilled plain water and plain soda are available from Nozzle 3. The bonus flavors are plumbed
independently to each of the nozzles allowing for a multitude of customer pleasing drink combinations.
Supplier Name: Lancer
Address: 6655 Lancer Blvd
San Antonio, TX 78219
Phone: (800) 729-1500
Local Service Name:
Local Service Phone #:
1. INSTALLATION
1.1 RECEIVING
Each unit is completely tested under operating conditions and thoroughly inspected before shipment.
At time of shipment the carrier accepts the unit, and any claim for damage must be made with the
carrier. Upon receiving units from the delivering carrier, carefully inspect carton for visible indication
of damage. If damage exists, have carrier note same on bill of lading and file claim with carrier.
1.2 UNPACKING
A. Set shipping carton upright on the floor.
B. Cut band and remove.
C. Open top of carton and remove interior packing.
D. Lift carton up and off of the dispenser.
E. Remove wood shipping base from the bottom of the dispenser. (Support dispenser while
removing shipping base to prevent damage to the dispenser.)
1.3 SELECTING LOCATION
A. Select a location close to a properly grounded 20 Amp electrical outlet, convenient to an open
type drain, and access for soda, water, and syrup lines. If at all possible, location should be
away from direct sunlight or other heat sources.
B. Location must insure sufficient clearance above unit to provide for servicing.
1.4 PLUMBING
NOTE
Water pipe connections and fixtures directly connected to a potable water supply and drain
plumbing connections must all be sized, installed, and maintained according to Federal, State,
and Local laws.
The water supply must be protected by means of an air gap, a backflow prevention device
(located upstream of the CO
2 injection system) or another approved method to comply with
NSF standards. A backflow prevention device must comply with ASSE and local standards.
It is the responsibility of the installer to ensure compliance.
A. General Product Configuration
1. The FS-18 is equipped with nine (9) independent soda/water inlets (see Plumbing Diagrams
in Section 5 for detail). An individual module that can be plumbed for either soda or still
water supports each nozzle location. In addition, nozzles 2, 3, 4 and 5 are provided with a
second module that will also support soda or still water. This is to provide for maximum
flexibility and performance from all circuits and products.
2. Depending on the specific use volume at the installation, the use of either one or two Lancer
Turbo Carbonators is recommended. Locations serving larger drink sizes and/or higher
drink volume will require a second Turbo Carbonator. In addition, the use of a high
capacity plain water boost system is recommended if incoming water pressure is below
50 psi under demand conditions.
B. Drain Connections
The FS-18 Features two (2) 3/4" MPT connections on the left side (from the front) of the
machine for the cold plate drain system and a third (3rd) 3/4" FPT fitting for the drip tray drain
located on the right hand side of the machine. The cold plate drains should be plumbed
independent from the drip tray drain and adequate slope and air gap should be provided to
prevent back up and potential contamination. Drain lines should be insulated with a closed cell
insulation to prevent condensation. Use caution to prevent gaps in insulation that can cause
condensation traps.
C. Water/Soda and Syrup Connections
Connect plain and carbonated water lines as desired. Refer to Figure 1 for details. All water
and chilled syrup (brands) are 3/8" barb. All ambient syrups (flavors) are 1/4" barb. Pressurize
and test the system for leaks.
1
2
1.5 ELECTRIC POWER SUPPLY
W
ARNING:
THIS APPLIANCE MUST BE EARTHED. THIS DISPENSER MUST BE ELECTRICALLY
GROUNDED TO AVOID DANGER TO THE OPERATOR. THE POWER CORD PROVIDED HAS
A THREE PRONG GROUNDED PLUG. IF A THREE HOLED GROUNDED ELECTRICAL
OUTLET IS NOT AVAILABLE, USE AN APPROVED METHOD OF INSURING A PROPER
GROUND TO THE DISPENSER.
NOTE
Electrical connections must be installed and maintained in accordance with Federal, State, and
Local requirements.
A. The electric power supply must be a 20 amp three prong, ground convenience outlet having the
same configuration as the power cord.
B. Outlet must have proper voltage, cycles and ampere ratings. See Dispenser Name Plate for
ratings.
NOTE
Do not plug into electrical outlet unless ratings on name plate agree with local current available.
1.6 SYSTEM CHECK
W
ARNING:
ICE AUGER AND BIN AGITATION SYSTEM WILL OPERATE AUTOMATICALLY. DO NOT
PLACE HANDS OR ANY BODY PARTS WITHIN THE BIN OR IN THE ICE CHUTE.
A. With power connected, remove drip tray assembly and sanitary cover from ice bin. Raise the
tower shroud by lifting at the front. Use the provided prop rod to secure the shroud in the raised
position.
B. Push on ice cup lever to activate ice auger and bin agitation system. Verify auger rotation by
viewing through the ice chute door. Verify bin agitator rotation inside ice bin.
2. START UP, PERIODIC MAINTENANCE, CHECKLIST, AND CLEANING GUIDE
2.1 CLEANING AND SANITIZING INSTRUCTIONS
A. GENERAL INFORMATION
1. Lancer equipment (new or reconditioned) is shipped from the factory cleaned and sanitized
in accordance with NSF guidelines. This equipment must be cleaned and sanitized after
installation is complete, and the operator of the equipment must provide continuous
maintenance as required by this manual and/or state and local health department
guidelines to ensure proper operation and sanitation requirements are maintained.
NOTE
The cleaning and sanitizing procedures provided herein pertain to the Lancer equipment
identified by this manual. If other equipment is being cleaned, follow the guidelines
established for that equipment.
2. Cleaning and sanitizing should be accomplished only by trained personnel. Sanitary gloves
are to be used during cleaning and sanitizing operations. Applicable safety precautions
must be observed. Instruction warnings on the product being used must be followed.
3. Water lines are not to be disconnected during the cleaning and sanitizing of syrup lines to
avoid contamination.
4. Do NOT use strong bleaches or detergents. They tend to discolor and/or corrode various
materials.
5. Do NOT use metal scrapers, sharp objects, steel wool, scouring pads, abrasives, solvents,
etc., on the dispenser.
6. Do NOT use hot water above 140°F (60°C). This may damage certain materials.
B. REQUIRED CLEANING EQUIPMENT
1. Cleansers (for example, Ivory Liquid, Calgon, etc.) mixed with clean, potable water at a
temperature of 90 to 110 degrees Fahrenheit should be used to clean equipment. The
3
mixture ratio, using Ivory Liquid, is one (1) ounce of cleanser to two (2) gallons of water. A
minimum of five (5) gallons of cleaning mixture should be prepared. Any equivalent
cleanser may be used as long as it provides a caustic based, non-perfumed, easily rinsed
mixture containing at least two (2) percent sodium hydroxide (NaOH). Rinsing must be
thorough and use clean, potable water which is also at a temperature of 90° to 110°F.
NOTE
Extended lengths of product lines may require that an additional volume of cleaning
solution be prepared.
2. Sanitizing solutions should be prepared in accordance with the manufacturer’s written
recommendations and safety guidelines. The solution must provide 200 parts per million
(PPM) available chlorine. A minimum of five (5) gallons of sanitizing solution should be
prepared. Any sanitizing solution may be used as long as it is prepared in accordance with
the manufacturer’s written recommendations and safety guidelines, and provides 200 parts
per million (PPM) available chlorine. Sanitizing solution is to be purged from line(s) and
equipment by flushing with product only until there is no after taste. Do not rinse with water.
NOTE
Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only
with the end use product until there is no after taste in the product. This is an
NSF requirement.
Extended lengths of product lines may require that an additional volume of sanitizing
solution be prepared.
3. Other:
a. Clean cloth towels.
b. Bucket.
c. Small brush.
d. Extra nozzle.
e. Sanitary gloves.
2.2 PERIODIC MAINTENANCE, CHECKLIST AND CLEANING GUIDE
A. CLEANING AND SANITIZING THE LANCER FS-18
1. CLEANING PROCEDURE
NOTE:
This procedure should be accomplished on a daily basis, or more often (if required).
a. Carefully remove the nozzle housings by turning counter-clockwise and pulling down
from the nozzle body.
b. Wash the nozzle housings in warm soapy water.
c. Wet a clean cloth in warm soapy water.
d. While the nozzle housing is removed, wipe down the perimeter and end of the nozzle
body.
e. Rinse nozzle body with clean warm water and towel dry.
f. Make certain that the nozzle o-ring is not torn or otherwise damaged. If necessary,
replace damaged o-ring with Lancer PN 02-0231.
g. Reinstall the nozzle housing by sliding it over the nozzle body and turning clockwise to
lock in position. Use an FDA approved silicon based lubricant (if necessary).
h. With warm soapy water, wipe down all exposed unit surfaces to include splash plate,
cup rest, drip tray and bin front.
i. Pour remaining soapy water down drip tray drain.
2. ICE BIN CLEANING - START UP AND MONTHLY
a. Disconnect Dispenser from the power source
b. Melt out any remaining ice from the bin.
c. Remove Splash Plate, Drip Tray and front and rear bin covers.
d. Remove Agitator Motor Assembly by disconnecting the electrical connector from the
harness and lifting the motor assembly straight up off of the alignment pins.
4
e. Remove the Upper Agitator Shaft, Agitator Assembly and Lower Agitator Shaft.
f. In a similar fashion, remove the auger assembly in the following manner.
(1) Disconnect the electrical connector from the control board and lift the motor
assembly straight up and off of the alignment pins.
(2) Remove the four (4) screws holding the ice chute assembly to the faucet plate and
lift the upper ice chute adapter off of the auger tube.
(3) Remove the auger by lifting it straight up and out of the bin. Take care to carefully
lift the tower shroud out of the way of the auger tube.
(4) Remove the auger tube in a similar fashion by lifting it straight up and out of the bin.
g. Remove the Agitator Wheel Assembly and the Front and Rear Ice Wheel Shrouds from
the dispenser.
h. Using cleaning solution, described in Section 2.1, and a clean cloth or soft brush, clean
all removable parts, sides of Ice Bin, Ice Chute, and surface of aluminum casting.
i. Using hot water, thoroughly rinse away the cleaning solution.
j. Wearing sanitary gloves, soak a clean cloth towel in sanitizing solution, described in
Section 2.1, and wash all surfaces of removable parts, sides of Ice Bin, Ice Chute, and
surface of aluminum casting.
NOTE
Inspect all components for wear and/or damage prior to reassembly.
k. Wearing sanitary gloves, reassemble all removable parts.
l. Fill Unit with ice and replace Top Cover.
NOTE
Lancer does not recommend the use of shaved, flake, nugget, or pellet ice in the
dispenser. Dispenser will only operate properly with cube ice.
m. Reconnect Dispenser to power source and check for proper functioning.
2.3 CLEANING AND SANITIZING BEVERAGE COMPONENTS - FIGAL SYSTEMS
NOTE
Extended lengths of product lines may require more time for flushing and rinsing lines than
stated below.
A. Disconnect syrup lines from syrup containers (for example, quick disconnects, figal containers,
etc.).
B. Connect hose half of syrup line to a syrup tank filled with clean, potable, room temperature
water. Connect CO
2 supply hose to tank and pressurize.
C. Activate valve until water is dispensed. Flush and rinse line and fittings for a minimum of
60 seconds to remove all traces of residual product.
W
ARNING
TO AVOID POSSIBLE PERSONAL INJURY OR PROPERTY DAMAGE, DO NOT ATTEMPT TO
REMOVE SYRUP TANK COVER UNTIL CO
2 PRESSURE HAS BEEN RELEASED FROM TANK.
D. Disconnect CO
2 supply hose from the water filled syrup tank.
E. Following the instructions as described in Section 2.1 above, mix appropriate amount of
cleaning solution. Fill a tank with this solution. Connect hose half of syrup line to the tank.
Connect CO
2 supply hose to tank and pressurize.
F. Activate valve and draw cleaning solution through lines for a minimum of 60 seconds. This will
ensure line is flushed and filled with cleaning solution. Allow line to stand for at least
30 minutes.
G. Disconnect CO
2 supply hose from the tank.
H. Connect hose half of syrup line to a tank filled with clean, potable, water at a temperature of 90°
to 110°F. Connect CO2 supply hose to tank and pressurize.
I. Activate valve to flush and rinse line and fittings for a minimum of 60 seconds to remove all
traces of cleaning solution. Continue rinsing until testing with phenolpthalein shows that the
rinse water is free of residual detergent.
W
ARNING
TO AVOID POSSIBLE PERSONAL INJURY OR PROPERTY DAMAGE, DO NOT ATTEMPT TO
REMOVE SYRUP TANK COVER UNTIL CO2 PRESSURE HAS BEEN RELEASED FROM TANK.
J. Disconnect CO
2 supply hose from the tank.
K. Following the instructions as described in 2.1 above, mix appropriate amount of sanitizing
solution. Fill a tank with this solution. Connect hose half of syrup line to the tank. Connect CO
2
supply hose to tank and pressurize.
L. Activate valve and draw sanitizing solution through line for a minimum of 60 seconds. This will
ensure line is flushed and filled with sanitizing solution. Allow line to stand for at least
30 minutes.
M. Disconnect CO
2 supply hose from the tank.
N. Reconnect syrup lines to syrup containers (for example, quick disconnects, figal containers, etc.)
and ready unit for operation.
O. Draw drinks to refill lines and flush the sanitizing solution from the dispenser.
NOTE
Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with the
end use product until there is no after taste in the product.
P. Test dispenser in normal manner for proper operation. Taste dispensed product to ensure there
is no off-taste. If off-taste is found, additional flushing of syrup system may be required.
Q. Repeat cleaning, rinsing, and sanitizing procedures for each valve and each circuit.
2.4 CLEANING AND SANITIZING BEVERAGE COMPONENTS - BAG-IN-BOX SYSTEMS
NOTE
Extended lengths of product lines may require more time for flushing and rinsing lines than
stated below.
A. Disconnect syrup quick disconnect coupling from syrup packages and connect coupling to a bag
valve removed from an empty Bag-in-Box (BIB) package.
B. Place syrup inlet line in a clean container filled with clean, potable, room temperature water.
C. Activate valve until water is dispensed. Flush and rinse line and fittings for a minimum of
60 seconds to remove all traces of residual product.
D. Following the instructions as described in 2.1 above, mix appropriate amount of cleaning
solution in a clean container. Place syrup inlet line in container filled with cleaning solution.
E. Activate valve and draw cleaning solution through lines for a minimum of 60 seconds. This will
ensure line is flushed and filled with cleaning solution. Allow line to stand for at least 30 minutes.
F. Place syrup inlet line in a clean container filled with clean, potable, water at a temperature of 90
°
to 110°F.
G. Activate valve to flush and rinse line and fittings for a minimum of 60 seconds to remove all traces
of cleaning solution. Continue rinsing until testing with phenolpthalein shows that the rinse water
is free of residual detergent.
H. Following the instructions as described in Section 2.1 above, mix appropriate amount of
sanitizing solution in a clean container. Place syrup inlet line in container filled with sanitizing
solution.
I. Activate valve and draw sanitizing solution through line for a minimum of 60 seconds. This will
ensure line is flushed and filled with sanitizing solution. Allow line to stand for at least
30 minutes.
J. Remove bag valve from quick disconnect coupling and reconnect syrup inlet line to syrup
package. Ready unit for operation.
K. Draw drinks to refill lines and to flush the chlorine sanitizing solution from the dispenser.
NOTE
Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with the
end use product until there is no after taste in the product. This is an NSF requirement.
L. Test dispenser in normal manner for proper operation. Taste dispensed product to ensure there
is no off-taste. If off-taste is found, additional flushing of syrup system may be required.
M. Repeat cleaning, rinsing, and sanitizing procedures for each valve and each circuit.
5
3. HOW TO OPERATE THE LANCER FS-18
3.1 NORMAL OPERATION
A. Select the desired cup size from the cup holder.
B. Select ice dispense speed by pushing the desired rate on the ice speed select keypad on the
left-hand side of machine (ice speed defaults to middle selection if not otherwise selected).
Selection light will indicate choice.
C. Fill cup with desired amount of ice.
D. Place cup under nozzle below desired brand.
E. Select any two (2) desired bonus flavors from those available on the keypad by pushing the
flavor label once. Selection indicator light will illuminate, acknowledging selection(s).
F. Push and hold brand label to fill cup.
G. Top off cup as desired
3.2 PROGRAMMING AND SETUP SOFTWARE
A. INTRODUCTION
NOTE:
The following descriptions reflect the latest Firmware revision as of the date that this manual is
being published. Lancer reserves the right to make changes and updates as required. If you
have any questions regarding the latest versions of programs, please contact your Lancer
representative, or consult the FS-18 Training Manual.
1. The Lancer FS-18 is equipped with a serial communication port to facilitate set up and
maintenance.
2. Access to the internal functions is available through the use of a Palm Pilot Hand Held
computer along with software available from Lancer.
B. INSTRUCTIONS FOR USE OF PALM PILOT INTERFACE
1. General
The FS-18 Service Tool currently has four (4) basic sections. Each section addresses
specific related features:
a. ICE
Deals with both ice storage bin and ice delivery auger settings including agitation and
ice delivery speed
b. VALV E
Address carbonated/non-carbonated selection, end of pour soda delay settings,
includes parameters for selecting syrup brand and bonus flavors as well as bonus
flavor availability.
c. DISPENSER
Controls settings for maximum number of valves and maximum number of bonus
flavors that can be simultaneously available. Includes settings for drink top off, flavor
timeout and syrup start delay, and the beginning of the pour.
d. TEST
Includes three (3) modes: Normal, PC (portion control) Test, and Draw Test.
2. General Function
a. In all menus and sub-menus, either drop down selections are available by selecting the
down arrow or square box icon next to the desired parameter.
b. All values on the Palm Pilot will be displayed as * until the data is retrieved from the
machine.
c. Select the UPDATE button after changing the parameter to load the setting into the
FS-18. You will be prompted to verify your change prior to the change becoming active.
Select OK to accept the changes or CANCEL to return to the previous menu.
6
Loading...