Lancer ICD 2000 Service Manual

INSTALLATION AND SERVICE MANUAL

FOR

LANCER ICE COOLED DISPENSER

REV: 05/22/98 P.N. 28–0058/03

This manual supersedes Installation and Service Manual, 28-0058/02, dated 10/17/97

SERIES 2300 -- DROP IN

SERIES 2400 -- FREE STANDING

• FAX ENGINEERING: • 210-310-7096 •

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.

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 •

TABLE OF CONTENTS

TABLE OF CONTENTS ......................................................................................................................................i

SPECIFICATIONS...............................................................................................................................................i

1. INSTALLATION OF LANCER ICE COOLED DISPENSER........................................................................1

1.1 RECEIVING........................................................................................................................................1

1.2 UNPACKING ......................................................................................................................................1

1.3 SELECTING A COUNTER LOCATION..............................................................................................1

1.4 WATER SUPPLY................................................................................................................................1

1.5 ELECTRICAL SUPPLY ......................................................................................................................1

1.6 SYRUP CONTAINERS.......................................................................................................................1

1.7 INSTALLATION OF THE UNIT...........................................................................................................2

1.8 CONNECTION OF THE UNIT ...........................................................................................................2

1.9 START UP ..........................................................................................................................................3

1.10 ADJUSTING WATER FLOW..............................................................................................................3

1.11 ADJUSTING WATER TO SYRUP RATIO (BRIX) ..............................................................................4

1.12 REPLENISHING SYRUP SUPPLY (5 GALLON TANKS) ..................................................................4

2. RECOMMENDED SERVICES AND MAINTENANCE.................................................................................4

2.1 SCHEDULED .....................................................................................................................................4

2.2 CLEANING AND SANITIZING SYSTEMS.........................................................................................4

2.3 CLEANING AND SANITIZING FIGAL SYSTEMS..............................................................................5

2.4 CLEANING AND SANITIZING BAG-IN-BOX (BIB) SYSTEMS .........................................................6

2.5 VALVES..............................................................................................................................................7

2.6 ICE BIN COMPARTMENT ON ALL ICE CHESTS .............................................................................7

3. TROUBLESHOOTING.................................................................................................................................8

3.1 NO CARBONATION ...........................................................................................................................8

3.2 NOISY CARBONATOR PUMP...........................................................................................................8

3.3 OFF TASTE IN SODA ........................................................................................................................8

3.4 VALVES INOPERABLE......................................................................................................................8

4. ILLUSTRATIONS, PARTS LISTINGS AND WIRING DIAGRAMS ...........................................................10

4.1 SERIES 2300 DROP-IN ..............................................................................................................10-11

4.2 SERIES 2400 FREE-STANDING................................................................................................12-13

4.3 SERIES 2300 DROP-IN WITH PLUG-IN TOWERS...................................................................14-15

4.4 SERIES 2400 FREE-STANDING WITH PLUG-IN TOWERS .....................................................16-17

4.5 SERIES 2300 DROP-IN (PRE-MIX) ...........................................................................................18-19

4.6 SERIES 2400 FREE-STANDING (PRE-MIX) .............................................................................20-21

4.7 ICE COOLED UNIVERSAL WIRING DIAGRAM WITH BIN LID SWITCH......................................22

4.8 ICE COOLED UNIVERSAL WIRING DIAGRAM WITHOUT BIN LID SWITCH...............................23

4.9 LANCER ICE COOLED DISPENSER - ACCESSORIES ................................................................24

SPECIFICATIONS

DIMENSION

Cabinet 23 inches x 23 inches (58.42 cm x 58.42 cm) Rim 25 inches x 25 inches (63.50 cm x 63.50 cm) Height (without legs) 18 inches (45.72 cm) above counter

18 inches (45.72 cm) below counter

WEIGHT

Shipping 130 pounds (59.09 kg) Empty 106 pounds (48.18 kg) Operating 206 pounds (93.64 kg)

ICE BIN CAPACITY 100 pounds (45.46 kg)

CAUTION

POURING HOT WATER INTO DRAIN MAY CAUSE THE DRAIN TUBE TO COLLAPSE. ALLOW ONLY LUKEWARM OR COLD WATER TO ENTER DRAIN TUBE.

POURING COFFEE, TEA, AND LIKE SUBSTANCES INTO DRAIN MAY CAUSE THE DRAIN TUBE TO BECOME CLOGGED WITH COFFEE OR TEA GROUNDS, OR OTHER SOLID PARTICLES.

1. INSTALLATION OF LANCER ICE COOLED DISPENSER

1.1 RECEIVING

Each unit is completely tested under operating conditions and thoroughly inspected before shipment. At the time of shipment, the carrier accepts the unit, and any claim(s) for damage must be made with the carrier. Upon receiving units from the delivering carrier, carefully inspect carton for visible indication(s) of damage. If damage exists, have carrier note same on bill of lading and file a claim with the carrier.

1.2 UNPACKING

A. The Lancer ice cooled dispenser is shipped in a corrugated shipping carton. B. Remove the corrugated shipping carton from the unit. C. Remove parts from the ice compartment. D. Inspect unit and parts for concealed damage(s). If damage exists, notify delivering carrier and

file claim against same.

1.3 SELECTING A COUNTER LOCATION

A. Select a counter location which is close to a properly grounded electrical outlet, and a water

supply that meets the requirements specified in Section 1.4 below.

B. Counter location must be able to safely support a minimum 225 pounds (102.3 kg) after counter

cutout is made.

1.4 WATER SUPPLY

CAUTION

FAILURE TO LIMIT WATER PRESSURE TO 50 PSI WILL RESULT IN IMPROPER PERFORMANCE OF THE DISPENSER.

A. An adequate potable water supply must be provided. The water supply line must be at least a

3/8 inches (9.525 mm) pipe with a minimum of 20 PSI line pressure, but not exceeding a maximum of 50 PSI. Water pressure exceeding 50 PSI must be reduced to 50 PSI with a pressure regulator.

CAUTION

A FILTER IN THE WATER LINE MUST BE USED IF THE WATER SUPPLY CONTAINS ANY APPRECIABLE AMOUNT OF SILT, SAND, OR ANY OTHER DEBRIS. FAILURE TO DO SO CAN RESULT IN EQUIPMENT DAMAGE.

B. The Carbonator Pump is equipped with a Strainer and a Tee on the outlet side for a plain water

Valve (if required), but a water supply containing any appreciable quantity of silt, fine sand, or other debris requires a Filter ahead of the Unit. The Filter cartridge must be cleaned periodically, depending upon the condition of the water. Failure to do so may starve the Pump and cause it to burn out; thereby, voiding the equipment warranty

1.5 ELECTRICAL SUPPLY

ARNING

THE POWER SUPPLY MUST BE PROPERLY ELECTRICALLY GROUNDED TO AVOID POSSIBLE ELECTRICAL SHOCK OR SERIOUS INJURY TO THE OPERATOR. THE POWER CORD IS PROVIDED WITH A THREE PRONG GROUNDED PLUG. IF A THREE-HOLE GROUNDED ELECTRICAL OUTLET IS NOT AVAILABLE, USE AN APPROVED METHOD TO GROUND THE UNIT.

A. A standard 15 AMP, 110 VAC, 60 Hz, single phase electrical power outlet with a ground

connector should be provided for the operation of the unit

1.6 SYRUP CONTAINERS

A. When the unit is used in the Coca-Cola Company installations, the syrup containers are to be

attached as outlined in the appropriate Coca-Cola Company Service Manual.

B. For other installations, the syrup containers, sold as an accessory, are stainless steel with a

capacity of five gallons. They are equipped with a CO

2 gas quick disconnect fitting and a syrup

quick disconnect fitting. The standard syrup outlet is a 1/4 inch (6.350 mm) male flare (MF). A low pressure regulator manifold (an accessory) may be mounted on the wall above the syrup tanks.

C. The inlets on the unit, located on the left side of the machine, are tagged or coded to the

proper valves. When making the connection to these inlets, provide a good, tight, leak-free joint to prevent twisting the tubing.

1.7 INSTALLATION OF THE UNIT

A Inspect the counter location where the unit is to be installed. Verify that the counter is strong

enough to safely support a 225 pounds (102.3 kg) load, after the cutout for the unit is made.

B. Verify that the unit will fit in the desired location. See Figure 1 for the counter cutout for the unit.

NOTE

Remember that the unit can extend up to 23 inches (58.42 cm) below the counter, including the shipping risers, which Lancer recommends be left attached to the unit. Should the dispenser ever require removal, the shipping risers will protect the inlet tubes from being damaged.

C. After the counter cutout is complete, the unit may be lowered into the counter.

1.8 CONNECTION OF THE UNIT

A. Position the CO2 gas tank in location. Assemble high pressure regulator to CO2 gas tank and

run jumper line to low pressure regulator.

B. Attach the CO

2 gas line to the carbonator by attaching the line from the high pressure regulator

to the single check valve marked "gas" on top of the carbonator tank. The setting of the high pressure CO2 gas regulator should be 90 PSI to 110 PSI.

CAUTION

DO NOT TURN ON THE CO2 AT THIS TIME.

C. Position the syrup tanks in the desired location. Attach the CO2 gas lines leading from the low

pressure regulator to these tanks.

D. Connect syrup lines from tanks to the appropriate inlets at the right front of the unit. The syrup

inlets are identified.

CAUTION

A FILTER IN THE WATER LINE MUST BE USED IF THE WATER SUPPLY CONTAINS ANY APPRECIABLE AMOUNT OF SILT, SAND, OR ANY OTHER DEBRIS. FAILURE TO DO SO CAN RESULT IN EQUIPMENT DAMAGE.

E. Mount the water filter assembly (if used) and water regulator in a convenient location.

CAUTION

FAILURE TO LIMIT WATER PRESSURE TO 50 PSI WILL RESULT IN IMPROPER PERFORMANCE OF THE DISPENSER.

F. Connect water inlet line to water regulator, to water filter, and then to the water inlet of the

Counter Cutout for dispenser

Figure 1

23 1/4"

carbonator pump on the carbonator.

G. Provide a suitable drain in the plumbing system and attach the one (1) inch (2.54 cm) diameter

schedule 40 PVC drains to it. The drip pan drainage outlet is located at the center rear of the unit. The ice water drainage outlet is located at the right front of the unit.

H. Be sure to place the ice trap in the drain outlet inside the ice bin before filling the cabinet with

ice. This device holds the ice away from the drain outlet, allowing the ice water to drain properly.

ARNING

I. Plug in the transformer box to a standard 15 AMP, 110 VAC, single phase outlet. The unit will

internally convert the 110 VAC to 24 VAC.

1.9 START UP

A. After all connections to water, CO

2 gas, electrical power, and syrup containers are made, check

for leaks.

B. Be sure syrup tanks contain syrup.

CAUTION

DO NOT OPERATE CARBONATOR PUMP WITH WATER SUPPLY SHUT OFF.

C. Turn on water; open the pressure relief valve on the carbonator tank by lifting the wire ring or

flipping lever, and hold it open until water flows from the relief valve. Close the relief valve and turn on the CO

2 gas and electrical power in that order.

D. To fill all lines with water, cycle the carbonator several times by operating the dispensing valves.

1. A low pressure gas regulator controls the flow of syrup to each dispensing valve. For proper operation of the valves, the pressure regulator should be set so that 40 PSI is at the backblock of the valve.

2. For diet type syrup, the tank pressures should be set at 10 PSI (or as recommended by the

Valve Adjustments

Figure 2

syrup supplier). Additional pressure may be necessary, depending on the distance from the syrup tank to the unit.

E. The unit should now be filled with ice

cubes to the level of the door opening.

1.10 ADJUSTING WATER FLOW

A. The water flow can be adjusted to either

1.25 ounces/second (37 ml/sec) or 2.50 ounces/second (74 ml/sec) on all dispensing valves, using the following procedure.

B. The unit should have ice on cold plate for

a least one hour before you attempt to brix the valves. The drink temperature

should be no higher than 40

F (4.4oC) when the ratio is set. This is done after the unit has ice in the ice bin.

C. Slide the ID panel UP, until the flow

controls are exposed (see Figure 2).

D. Remove nozzle by twisting counter

clockwise and pulling down.

E. Remove diffuser by pulling down.

I.D. PANEL

open position)

FLOW CONTROL

SYRUP

DecreaseIncrease

SODA LEVER

(Optional)

CUP LEVER



COVER SCREW

FLOW CONTROL

MANUFACTURE

SERIES NO.

(Shown in

SYRUP

DecreaseIncrease

COVER

DATE OF

NOZZLE



F. Install Lancer (yellow) syrup separator (PN 54-0031) in place of nozzle. G. Activate dispensing valve to fill separator syrup tube. H. Hold a Lancer brix cup under the syrup separator and dispense water and syrup into cup for

four (4) seconds. Divide number of ounces (ml) of water in cup by four (4) to determine water

flow rate per second. I. To obtain the proper flow, use a screwdriver to adjust water flow control (see Figure 2). J. Repeat process for each valve.

1.11 ADJUSTING WATER TO SYRUP RATIO (BRIX)

A. Hold the Lancer brix cup under the syrup separator and activate valve. Check ratio (brix). B. To obtain the proper ratio, use screwdriver to adjust syrup flow control (see Figure 2). C. Remove syrup separator. D. Install diffuser and nozzle. E. Slide ID panel DOWN. F. Repeat process for each valve.

NOTE

In all cases of reassembly of valves involving o-rings, be sure the o-ring is lubricated with an

FDA approved lubricant or water to prevent leakage or damage to the o-ring.

1.12 REPLENISHING SYRUP SUPPLY (5 GALLON TANKS)

A. To add syrup to a tank after the system is in operation, the following procedure should be used.

1. Shut off CO

2 gas supply system to syrup tanks.

2. Snap off the self-sealing quick-coupler and allow gas in syrup tank to escape by pulling the outer shell of the quick-coupler toward the flexible line and allowing the whole connection to pull free.

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.

3. Remove the cover by pulling upward on the hinged locking bar.

4. Fill tank with appropriate syrup, leaving one (1) inch (2.54 cm) of space for CO2 gas.

5. Replace locking cover insuring that the cover and cover gasket are properly aligned.

6. Snap on quick-coupler and lock it securely in place. Turn CO

gas pressure ON. When

properly connected, the gas will automatically enter the tank with an audible noise.

2. RECOMMENDED SERVICE AND MAINTENANCE

2.1 SCHEDULED

A. Daily – See Section 2.5 for daily cleaning. B Monthly – See Section 2.6 for monthly cleaning. C. Periodic Sanitizing - See sections 2.2, 2.3, and 2.4 for sanitizing requirements. D. As Needed - Keep exterior surfaces (to include drip tray and cup rest) of dispenser cleaned with

damp, clean cloth.

2.2 CLEANING AND SANITIZING SYSTEMS

A. General Information

(1) Lancer equipment (new or reconditioned) is shipped from the factory cleaned and sanitized

in accordance with NSF guidelines. 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.

IMPORT

ANT

Water lines are not to be disconnected during the cleaning and sanitizing of syrup lines to avoid contamination.

(3) Recommended Preparation of Cleaning Solutions.

(a) Cleaning solutions (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 four (4) gallons of cleaning mixture should be prepared.

NOTE

Extended lengths of product lines may require that an additional volume of solution be prepared.

(b) 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).

(4) Recommended Preparation of Sanitizing Solutions.

(a) Sanitizing solutions should be prepared in accordance with the manufacturer’s written

recommendations and safety guidelines. Follow manufacturer’s requirements so that the solution provides 200 parts per million (PPM) available chlorine at a temperature of

F to 120oF. A minimum of four (4) gallons of sanitizing solution should be prepared.

NOTE

Extended lengths of product lines may require that an additional volume of solution be prepared.

(b) 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.

2.3 CLEANING AND SANITIZING FIGAL SYSTEMS

A. Remove all ice from ice bin by melting with hot water. B. Remove quick disconnect from syrup tank.

CAUTION

DO NOT USE A WIRE BRUSH TO CLEAN VALVES.

C. Using a clean plastic bristle brush and a detergent soap solution prepared in accordance with

the instructions in Section 2.2, scrub both valves of the disconnect. Rinse with clean, potable water.

D. Using a mechanical spray bottle and a sanitizing solution prepared in accordance with the

instructions in Section 2.2, spray both halves of the quick disconnects. Allow to air dry.

NOTE

Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with the end use product. This is an NSF requirement.

E. Connect syrup line to a syrup tank filled with clean, potable, room temperature water. Connect

2 supply hose to tank and pressurize.

F. Place waste container under applicable dispensing valve. 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.

NOTE

Extended lengths of product lines may require additional time for flushing and rinsing lines.

WARNING

TO AVOID POSSIBLE PERSONAL INJURY OR PROPERTY DAMAGE, DO NOT ATTEMPT TO REMOVE SYRUP TANK COVER UNTIL CO2PRESSURE HAS BEEN RELEASED FROM

TANK.

G. Disconnect CO

2 supply hose from the water filled syrup tank.

H. Prepare cleaning solution as described in Section 2.2 above. Fill a tank with cleaning solution.

Connect syrup line to the tank. Connect CO

2 supply hose to tank and pressurize.

I. Place waste container under applicable dispensing valve. 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.

NOTE

Extended lengths of product lines may require additional time for flushing and filling lines.

J. Disconnect CO2supply hose from the tank. K. Connect syrup line to a tank filled with clean, potable, water at a temperature of 90 to 110

Connect CO

2 supply hose to tank and pressurize.

L. Place waste container under applicable dispensing valve. 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.

M. Disconnect CO

2 supply hose from the tank.

N. Fill a tank with sanitizing solution. Connect syrup line to the tank. Connect CO2 supply hose to

tank and pressurize.

O. Remove dispensing valve nozzle (twist and pull down) and pull out center mixing baffle. Using

a plastic bristle brush and detergent soap solution scrub the nozzle, mixing baffle, bottom of

dispensing valve, and cup lever. Rinse with clean water. P. Reassemble mixing baffle and nozzle. Q. Place waste container under applicable dispensing valve. 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. R. Disconnect CO

2 supply hose from the tank.

S. Reconnect syrup lines to syrup containers (for example, quick disconnects, figal containers, etc.)

and ready unit for operation.

ARNING

FLUSH SANITIZING SOLUTION FROM SYRUP SYSTEMS AS INSTRUCTED. RESIDUAL SANITIZING SOLUTION LEFT IN SYSTEM COULD CREATE A HEALTH HAZARD.

T. Draw drinks and refill lines with end product to flush 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. This is an NSF requirement.

U. 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. V. Repeat cleaning, rinsing, and sanitizing procedures for each valve/syrup circuit. W. Clean exterior of unit as instructed in Section 2.6. X. Using a spray bottle of sanitizing solution, spray the underside of all dispenser valves, valve

spouts and cup levers. Allow to air dry.

NOTE

Thoroughly rinse inside and outside of syrup tank that was used for sanitizing solution with plain

water to remove all solution residue.

Y. Fill ice bin with ice. Install ice bin cover on unit.

2.4 CLEANING AND SANITIZING BAG-IN-BOX (BIB) SYSTEMS

A. Disconnect syrup quick disconnect coupling from syrup packages and connect coupling to a bag

valve removed from an empty Bag-in-Box package.

B. Place end of syrup inlet line, with bag valve attached, in a clean container filled with clean,

potable, room temperature water.

C. Place waste container under applicable dispensing valve. 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.

NOTE

Extended lengths of product lines may require additional time for flushing and rinsing lines.

D. Prepare cleaning solution as described in Section 2.2 above. Place end of syrup inlet line in

container filled with cleaning solution.

E. Place waste container under applicable dispensing valve. 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 end of syrup inlet line in a clean container filled with clean, potable, water at a

temperature of 90 to 110

G. Place waste container under applicable dispensing valve. 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. Prepare sanitizing solution as described in Section 2.2 above. Place end of syrup inlet line in

container filled with sanitizing solution which has been prepared.

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.

ARNING

FLUSH SANITIZING SOLUTION FROM SYRUP SYSTEMS AS INSTRUCTED. RESIDUAL SANITIZING SOLUTION LEFT IN SYSTEM COULD CREATE A HEALTH HAZARD.

K. Draw drinks and refill lines with end product to flush 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. 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 circuit.

2.5 VALVES

A. Valves may be cleaned and sanitized (see preparation in Section 2.2) in the same manner.

1. Remove cover and disconnect power so the valve will not be activated during the cleaning procedure. Remove nozzle and diffuser. Wash these parts in cleaning solution; then immerse them in a bath of sanitizing solution for 15 minutes.

2. Visually inspect around nozzle area for syrup residue. This area may be cleaned with warm water and cloth or with the nozzle brush supplied. Wipe off dispensing lever.

3. Wearing sanitary gloves, remove, drain and air dry the nozzle and diffuser.

4. Wearing sanitary gloves, replace diffuser, twist nozzle in place.

5 Connect power and replace cover. Valve is ready for operation.

2.6 ICE BIN COMPARTMENT ON ALL ICE CHESTS

A. The ice bin compartment of the dispenser should be thoroughly cleaned and sanitized at least

once every month. Use. the following procedure. B. Prepare cleaning solution and sanitizing solution in accordance with Section 2.2. C. Using the cleaning solution and a clean soft cloth, wash down the sides of the ice bin and the

surface of the aluminum casting.

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