Lancer 85-4435H Operators Manual
INSTALLATION AND SERVICE MANUAL
LANCER SERIES 4500
IBD25
PART NO.
DESCRIPTION
85-4528H ICE BEVERAGE DISPENSER, 25 INCH WIDE, 8V, 115V/60Hz
85-4538H ICE BEVERAGE DISPENSER, 25 INCH WIDE, 8V, 230V/50-60Hz
85-4425H ICE DISPENSER, 25 INCH WIDE, 115V/60Hz
85-4435H ICE DISPENSER, 25 INCH WIDE, 230V/50-60Hz
SPECIFICA
TIONS
DIMENSIONS
HEIGHT: 34.0 Inches (864 mm)
WIDTH: 25.0 Inches (635 mm)
DEPTH: 30.5 Inches (775 mm)
TOTAL ICE CAPACITY: 210 Pounds (95.45 kg)
DISPENSABLE ICE CAPACITY: 170 Pounds (77.27 kg)
COUNTER WEIGHT (WITHOUT ICE): 250 Pounds (113.64 kg)
SHIPPING WEIGHT: 285 Pounds (129.55 kg)
ELECTRICAL
VOLTAGE: 1
15 230
AMPS: 3.6 1.8
Hz: 60 50/60
WARNING
THIS UNIT IS EQUIPPED WITH AUTOMATIC AGITATION. IT MAY ACTIVATE UNEXPECTEDLY.
DO NOT PLACE HANDS, OR FOREIGN OBJECTS IN THE ICE STORAGE COMPARTMENT.
WHEN UNIT IS BEING SERVICED, CLEANED, OR SANITIZED, UNPLUG DISPENSER FROM THE
POWER SOURCE.
NOTE
Lancer does not recommend the use of shaved, flake, nugget, or pellet ice in the dispenser.
Dispenser will only operate with cube ice.
This manual supersedes Installation and Service Manual 28-0417/01, Dated 03/10/04,
and is being published on the Lancer Web Site only.
DATE: 02/15/06
P.N. 28–0417/02
• FAX ENGINEERING: • 210-310-7096 •
• "Lancer" is the registered trademark of Lancer •
• Copyright — 2006 by Lancer, all rights reserved. •
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 •
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.
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 COUNTER LOCATION
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 HOLE GROUNDED ELECTRICAL OUTLET
IS NOT AVAILABLE, USE AN APPROVED METHOD OF INSURING A PROPER GROUND TO
THE DISPENSER.
A. Select a location close to a properly grounded electrical outlet, convenient to an open type drain,
and access for soda, water, and syrup lines.
TABLE OF CONTENTS
SPECIFICATIONS......................................................................................................................................Cover
TABLE OF CONTENTS .....................................................................................................................................1
1. INSTALLATION ...........................................................................................................................................1
1.1 RECEIVING........................................................................................................................................1
1.2 UNPACKING ......................................................................................................................................1
1.3 SELECTING COUNTER LOCATION .................................................................................................1
1.4 INSTALLING THE DISPENSER .........................................................................................................2
1.5 ADJUSTING THE ICE FLOW REGULATOR (230 VOLT UNITS ONLY)...........................................3
2. CLEANING AND SANITIZING INSTRUCTIONS ........................................................................................4
2.1 GENERAL INFORMATION ................................................................................................................3
2.2 REQUIRED CLEANING EQUIPMENT...............................................................................................4
2.3 DAILY CLEANING..............................................................................................................................5
2.4 ICE BIN CLEANING – START UP AND MONTHLY ..........................................................................4
2.5 CLEANING AND SANITIZING BEVERAGE COMPONENTS - FIGAL SYSTEMS............................4
2.6 CLEANING AND SANITIZING BEVERAGE COMPONENTS - BAG-IN-BOX SYSTEMS.................6
3. TROUBLESHOOTING.................................................................................................................................6
3.1 PUSH CHUTE AND NOTHING HAPPENS........................................................................................7
3.2 PUSH CHUTE, TRAP DOOR OPENS BUT MOTOR DOES NOT RUN ...........................................7
3.3 PUSH CHUTE, MOTOR RUNS BUT TRAP DOOR DOES NOT OPEN ...........................................7
3.4 PUSH CHUTE, TRAP DOOR OPENS, MOTOR RUNS, BUT NO ICE DISPENSES........................7
3.5 VALVES DO NOT OPERATE .............................................................................................................6
3.6 WATER IN ICE BIN ............................................................................................................................7
4. LIGHT EMITTING DIODES .........................................................................................................................6
5. AUTOMATIC AGITATION AND LOW ICE ALARM CONTROL..................................................................8
6. ILLUSTRATIONS, PARTS LISTINGS, AND WIRING DIAGRAMS, IBD25................................................9
6.1 DECALS AND LABELS, IBD25.....................................................................................................9-10
6.2 PLUMBING DIAGRAM.....................................................................................................................10
6.3 FINAL ASSEMBLY, POST-MIX IBD AND ICE DISPENSER, IBD25...........................................11-12
6.4 FAUCET PLATE AND ICE CHUTE SUB-ASSEMBLY, POST-MIX, IBD25 .................................13-14
6.5 ELECTRICAL BOX AND GEAR MOTOR SUB-ASSEMBLY, POST-MIX, IBD25........................15-16
6.6 WIRING DIAGRAM - 115V/60HZ, SERIES 4500 IBD .....................................................................17
6.7 WIRING DIAGRAM - 230V/50-60HZ, SERIES 4500 IBD................................................................18
6.8 AGITATION - CONTROLS, EXPANDED VIEW ...............................................................................19
1
2
Figure 1
C. Location must insure sufficient clearance on sides, top and back of unit is provided for
ventilation and air circulation (see Figure 1).
D. Additionally, if an ice maker is not top mounted on the unit, sufficient clearance should be
provided [a minimum of 16 inches (406 mm) is recommended] to allow filling the unit with ice
1. If at all possible, location should be away from direct sunlight or other heat sources.
2. Connecting lines may be run through access in back of the unit or extend down through a
counter cut out.
3. The counter must support the weight of the dispenser, ice, and possibly an ice maker. Total
weight may exceed 800 pounds (363.6 kg).
B. Unit may be installed directly on the countertop or on legs supplied with the unit. If installed
directly on the counter, the unit must be sealed to the countertop. If an ice maker is to be
mounted on top of dispenser, do not install dispenser on legs.
NOTE
Water pipe connections and fixtures directly connected to a potable water supply 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 CO2 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.
NOTE:
Please refer to specific icemaker
model for proper air intake/exhaust
ventilation with Lancer units.
SUFFICIENT CLEARANCE FOR
FILLING MANUALLY WITH ICE,
WHEN ICE MAKER NOT USED
34" (864 mm)
30 1/2" (775 Mm)
MINIMUM of 6" (152 mm)
clearance above ice maker
AIR
OUT
OUT
AIR
I C E
PUSH
6" (152 mm) clearance
22" (559 mm)
9 3/4" (248 Mm)
DISPENSE HEIGHT
OUT
AIR
AIR
OUT
34" (864 mm)
6" (152 mm) clearance
MINIMUM of 6" (152 mm)
clearance above ice maker
30 1/2" (775 mm)
IN
AIR
AIR
IN
wall clearance
MINIMUM of 6" (152 mm)
3
from a five (5) gallon (19 liter) container (see Figure 1).
1.4 INSTALLING THE DISPENSER
A. Remove Cup Rest, Drip Tray, Splash Plate, and Top Cover.
B. Remove Cover Plate at rear of unit if not a through the counter installation.
C. Connect soda and water supply lines to 3/8 inch barb fittings at the front of the unit. Check for
leaks. (If dispenser is to operate with all soda valves, connect water line into one of the soda
supply lines.)
D. Connect syrup supply lines to the 3/8 inch barb inlet fittings at the front of the unit. Check for
leaks.
E. Uncoil drain hose from Cold Plate drain and extend to an open type drain.
F. Install Drip Tray and extend hose to open type drain.
G. Both drain lines must be insulated with a closed cell insulation. Insulation must cover the entire
length of the drain hose, including fittings. The drain should be installed in such a manner that
water does not collect in sags or other low points, as condensation will form.
H. Install Cup Rest and Splash Plate.
I. Connect Power Cord to grounded electrical outlet.
J. Test Motor operation by pushing Ice Chute.
K. Clean and sanitize dispenser (see Section 2).
L. Fill unit approximately half full with ice. Push Chute and check for ice delivery.
M. Finish filling unit with ice.
N. Install Top Cover.
NOTE
Lancer does not recommend the use of shaved, flake, nugget, or pellet ice in the dispenser.
Dispenser will only operate with cube ice.
O. Set brix ratio for beverage dispensing valves according to manufacturer’s instructions.
IMPORTANT NOTICE
WHEN INSTALLING AN ICEMAKER ON AN IBD UNIT, A BIN THERMOSTAT OR OTHER MEANS
OF CONTROLLING THE ICE LEVEL MUST BE INSTALLED. FAILURE TO DO SO COULD
RESULT IN DAMAGE TO THE DISPENSING MECHANISM AND VOID THE WARRANTY.
DURING THE AUTOMATIC AGITATION CYCLE AND/OR WHILE DISPENSING ICE, THERE
MUST BE ADEQUATE ROOM BETWEEN THE TOP OF THE ICE LEVEL AND THE BOTTOM OF
THE ICEMAKER SO THAT THE ICE CAN MOVE WITHOUT OBSTRUCTION.
CONTACT YOUR ICEMAKER SUPPLIER FOR INFORMATION ON PROPER BIN THERMOSTAT.
1.5 ADJUSTING THE ICE FLOW REGULATOR (230 VOLT UNITS ONLY) (SEE FIGURE 2)
Turn Screw to Adjust
Adjustment
To Ice
ICE
CUT AWAY VIEW
Access Slot in
If necessary, bend
Wheel
Clockwise to Close
Counter Clockwise to Open
Plastic Wheel Shroud
slightly forward for
easier installation.
for adjustment
Use the access slot
Shroud
Dispensing Chute
SIDE
The Regulator Door Assembly (PN 82-2904) can
regulate the dispensed ice flow. Installation of an
Ice Flow Regulator is NOT necessary for the
dispensing of ice. This IBD unit will dispense ice
unrestricted.
A. Remove Bin Lids.
B. Adjust Ice Regulator to desired position by
turning the nut screw clockwise to close, or
counter clockwise to open, with the use of a
nut driver or a socket wrench (see Figure 2).
NOTE
Total adjustment: 1/2 inch.
C. Reinstall bin lids.
Figure 2
4
2. CLEANING AND SANITIZING INSTRUCTIONS
2.1 GENERAL INFORMATION
A. 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.
B. 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.
C. Water lines are not to be disconnected during the cleaning and sanitizing of syrup lines to avoid
contamination.
D. Do NOT use strong bleaches or detergents. They tend to discolor and/or corrode various
materials.
E. Do NOT use metal scrapers, sharp objects, steel wool, scouring pads, abrasives, solvents, etc.,
on the dispenser.
F. Do NOT use hot water above 140
o
F (60oC). This may damage certain materials.
2.2 REQUIRED CLEANING EQUIPMENT
A. 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 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.
B. 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.
C. Other:
(1) Clean cloth towels.
(2) Bucket.
(3) Small brush (PN 22-0017) - included with installation kit.
(4) Extra nozzle.
(5) Sanitary gloves.
2.3 DAILY CLEANING
A. Using a mild detergent solution, clean Top Cover and all exterior stainless steel surfaces. Clean
exterior of dispensing valves and ice chute. Remove Cup Rest, clean Drip Tray and Cup Rest,
and replace Cup Rest. Wipe clean all splash areas using a damp cloth soaked in cleaning
solution. Clean beverage valves as specified by the valve manufacturer.
2.4 ICE BIN CLEANING - START UP AND MONTHLY
A. Disconnect Dispenser from power source.
B. Remove Top Cover.
C. Remove Agitator Pin from Agitator Shaft. Slide Agitator Shaft rearward out of Motor Shaft and
pull out of rear Bearing to remove.
D. Remove Dispensing Wheel from Motor Shaft by sliding rearward.
E. Remove Dispensing Wheel Shroud.
F. Remove Splash Plate Assembly by lifting it up and out from the dispenser face.
G. Using cleaning solution, described in Section 2.2, and a clean cloth or soft brush, clean all
removable parts, sides of Ice Bin, Ice Chute, and surface of aluminum casting.
H. Repeat Step G for all exterior surfaces of the dispenser.
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 2.2,
and wash all surfaces of removable parts, sides of Ice Bin, Ice Chute, and surface of aluminum
casting.
K. Repeat Step J for all metal and plastic surfaces (but not labels) of the dispenser exterior.
L. Wearing sanitary gloves, reassemble all removable parts.
M. Fill Unit with ice and replace Top Cover.
NOTE
Lancer does not recommend the use of shaved, flake, nugget, or pellet ice in dispensers not properly
equipped to do so.
N. Reconnect Dispenser to power source.
2.5 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 CO2 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 2.2 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 CO2 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 phenolphthalein shows that the
5
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