Scotsman RS100, RS150 Owner’s Manual

RS100 and RS150

INTRODUCTION

This service manual is intended as a reference for
the installer, user, and service agent of this
Scotsman Refreshment Stand. It includes the
necessary information to install, start up, operate,
clean and maintain this unit.

TABLE OF CONTENTS

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2

Loose Shipped Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3

For the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4

Soda System Schematics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6

How it Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8

Initial Start Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9

For the Operator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 10

Cleaning & Sanitizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13

Sanitizing Syrup System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15

Service Diagnosis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16

Electrical Sequence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 18

Repair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 19

Parts lists and wiring diagrams are located in the center of this manual, printed on colored
paper.

This manual contains important information, read it before installation or operation.
Keep it for future reference.

Safety Symbol:

Important safety information on a

hazard that might cause serious

injury.

October 1993

Page 1

RS100 and RS150

SPECIFICATIONS

The term “Refreshment Stand” means a machine
that stores ice in an insulated, sanitary container;
upon demand it dispenses that ice into a cup or
glass; it cools beverages using ice falling from the
hopper onto a cold plate below the hopper; and it
dispenses beverages via post-mix or pre mix
valves. One of the valves (2nd from left) is not
carbonated; it may be changed to carbonated if
desired. Power to operate the valves may be shut
off by a key switch.*

An important feature of this dispenser is that the
ice on the cold plate is not dispensed.
* Premix is not electrically powered.

The RS requires additional equipment to be
functional:

An ice machine or source of sanitary ice; a
carbonator for post mix (and potable water); a
syrup delivery system, either pressurized syrup
cans or bag-in-a-box; and CO
must also be connected to a drain.

NOTE: This Refreshment Stand is designed to
dispense cubed or Nugget ice only. Flaked ice will

not work.

. The dispenser

2

Base
Model

RS100B 22"w x 30"d x 34"h 125 lbs. 115/60/1 2 amps 4’ with plug
RS150B 30"w x 30"d x 34"h 165 lbs. 115/60/1 2 amps 4’ with plug

Rotor motor is 1/10 H.P.
Options: Lighted upper front panel. 4" leg kit. Fast flow carbonator (100 G.P.H.). Push button actuation

(factory installed). Standard or fast flow Booth, Cornelius, McCann or Dole valves. Also available in premix
with Booth Capre valves only.

Scotsman Drink Systems are designed and manufactured with the highest regard for safety and
performance. They meet or exceed the standards of U.L., N.S.F., and C.S.A.

Scotsman assumes no liability or responsibility of any kind for products manufactured by Scotsman that
have been altered in any way, including the use of any parts and/or other components not specifically
approved by Scotsman

Scotsman reserves the right to make design changes and/or improvements at any time. Specifications and
designs are subject to change without notice.

Dimensions Storage

Capacity

Basic Electrical Amperage Power Cord

October 1993

Page 2

DRAIN TUBING

RS100 and RS150

FOR THE INSTALLER: Installation Of Loose Shipped Parts

Drip Tray/Grill

1. Remove splash panel from unit.

2. Place a worm drive clamp over the drain tube as
shown.

3. Hold drip tray at an angle of approximately 30

0

.
Hold flexible drain tube between two
fingers with other hand and push drip
tray drain fitting into the tube.

SIDE VIEW OF DRIP TRAY INSTALLATION

DRIP TRAY

DRAIN

FITTING

Ice lever/Ice Chute/Fluorescent Tube*

1. Pull out and remove upper front panel.

2. Slide out ice chute mounting panel.

ICE LEVER

3. Insert the ice lever in to the valve panel through
the slot as shown.

HOSE

CLAMP

SPLASH

PANEL

DRAIN

TUBING

MOUNTING TABS

DRIP TRAY

4. Check that the drain tubing is in place, and
tighten the hose clamp.

5. Hang the drip tray onto the metal tabs on the
base of the unit.

6. Replace the splash panel.

4. Swing the ice lever through from right to left and
let it hang freely.

5. Twist the fluorescent tube into the sockets.

6. Replace ice chute mounting panel.

7. Insert clear ice chute into the panel and twist
clockwise 1/3 turn.

ICE

CHUTE

MOUNTING

PANEL

ICE CHUTE

8. Replace the upper front panel.
* Optional depending on unit configuration.

October 1993

Page 3

THE CABINET MUST BE

LEVELED LEFT TO RIGHT

AND FRONT TO BACK

RS100 and RS150

FOR THE INSTALLER

1. Locate the dispenser on the counter. Allow
vertical clearance above unit for the removal of the
cover, and for pouring ice into the hopper.

The syrup and carbonated water connections need
to be made at the cold plate’s stub lines. The cold
plate is located under the hopper; stub lines are at
the back of the cabinet.

Note: Beginning with RS100, sn 594922-06Y and
RS150, sn 594966-067, cold plate connections are
at the front of the unit, behind the splash panel.

Tubing routing to the cold plate is from either the
back of the unit, or through any of the openings in
the base.

A plumbing circuit schematic diagram is on the
back of the cabinet, refer to it for cold plate
connections.

2. Plan the routing of the tubing.
A. If no legs are to be used, and the tubing must

pass through the base, a hole in the counter top
must be made prior to sealing the unit to the
counter.

With the unit located on the counter as desired:
A. Tilt or lift the unit to expose the bottom flanges

of the base frame.
B. Apply the sealant to cover the bottom flanges of

the base frame.
C. Return the unit to the desired position on the

counter top.
D. Add sealant around the base frame and counter

top to provide a seal with a radius of 1/2". Follow
the sealant manufacturer’s instructions on the
package for working with the sealant, and cleaning
up.
E. Seal around all access holes in the counter top
with Permagum or Mortite caulk or an equivalent
material.

B. If using legs, the tubing may be routed through
the bottom, or through the back as desired.

3. Plan the unit drain. Two

3

⁄4" I.D. drain tubes are

located at the back inside of the cabinet. The tubes
may drain the unit through the back or through the
openings in the base. There are several different
fittings shipped with the unit to allow different drain
tube configurations.

4. In order to comply with National Sanitation
Foundation (NSF) requirements, this unit must be
either elevated above the counter top sufficiently to
provide space for cleaning under the unit or
sealed to the counter top.

Elevating the unit may be accomplished by using
the optional leg kit (KLP5). They will screw into
threaded holes in the base of the unit.

If the unit is to be sealed to the counter top, the
drain and soda tubing should be available and
planned such that the connections may be finished
after the unit has been sealed to the counter.
Sealing may be accomplished by the use of room
temperature vulcanizing (RTV) rubber sealant
such as General Electric IS 808 Industrial Sealant,
Dow Corning 731 or the equivalent.

USE LEGS OR

SEAL TO

COUNTERTOP

October 1993

Page 4

FOR THE INSTALLER

RS100 and RS150

1. If installing a carbonator, locate it nearby.

2. Route the drain lines to the building drain. Vent
the drain tubes if installing at the back of the
cabinet.

3. Locate electrical supply (for cord - 115v outlet).
The outlet must be properly grounded. The circuit

must be fused and no other electrical appliance
should be on the circuit.

ALL ELECTRICAL WIRING MUST CONFORM
TO NATIONAL AND LOCAL CODES

4. Remove any shipping materials.

INSTALLING DRAIN AND SODA LINES

Refer to the plumbing schematic on the back of
the cabinet (all stub lines are labeled) and:

A. Connect three (for 6 Valve Units) or two (for
8 valve units) carbonated water supply lines
(field supplied) from the remote carbonator to
the carbonated water stub line at the dispenser
cold plate.

B. Connect water supply line (field supplied)
from building source to carbonator (filtered water
is recommended).

C. Connect a water supply line to the plain water
stub line on the cold plate for use with the
non-carbonated valve.

NOTE: If ALL valves need
carbonation, connect an additional
carbonated water line from the
carbonator to the plain water stub line
on the cold plate.

D. Connect syrup lines to the cold
plate syrup stub lines.

BEVERAGE

TUBING

6. Connect primary CO
CO

tank. Secure secondary regulators

2

regulator to

2

to wall or other stationary surface.

7. Connect CO

line between outlet of

2

primary regulator and inlet of
secondary regulators.

8. Connect CO

lines between outlets

2

of secondary regulators and syrup
tanks. Or to syrup pumps in the case of
Bag-In-Box.

DRAIN TUBES

October 1993

Page 5

RS100 and RS150

SODA SYSTEM SCHEMATIC: 6 Valve Units

S S S W 6 5 4 3 2 1

SYRUP TANKS

SODA VALVES

MANIFOLD

COLD PLATE

WATER SUPPLY

TANK

CARBONATOR

SUPPLY

2

CO

October 1993

Page 6

SODA SYSTEM SCHEMATIC: 8 Valve Units

S S W 1 8 7 6 5 4 3 2

RS100 and RS150

SYRUP TANKS

SODA VALVES

WATER SUPPLY

SUPPLY

2

CO

MANIFOLD

TANK

CARBONATOR

COLD PLATE

October 1993

Page 7

DOOR

UPPER ICE

CHUTE

RS100 and RS150

HOW IT WORKS

The ice is stored in a hopper, and the hopper is
sloped towards the front. At the front there is an
angled rotor: when that rotor turns, it scoops ice
up, lifts it to the top of the ice chute and drops it
through that chute into the user’s container.

CUT AWAY VIEW

ICE

SLOT IN HOPPER

ICE ON COLD

PLATE

Below the hopper is a cold plate (a block of
aluminum with several circuits of stainless steel
tubing molded within it). Ice from the hopper falls
through slots in the bottom onto the top of the cold
plate. Ice is dispersed across the cold plate
because the cold plate is in the dispenser at an
angle: the ice falls on the high end and slides
down.

ICE SWEEP

ROTOR

ICE CHUTE

COLD PLATE

October 1993

Page 8

INITIAL START UP

RS100 and RS150

1. Turn on the CO2.

2. Set the high pressure regulator (to the
carbonator) to 80-100 PSI.

3. Set the low pressure regulator to 40-50 psi. Set
diet regulator (if used) to 10-15 psi.

4. Turn on the water to the carbonator.

5. Plug in or turn on the carbonator.

6. Purge CO
tank once or twice while it is filling by pulling up on
the pressure relief valve on the top of the tank.

7. Sanitize the ice storage system as instructed on
page 13.

8. Turn the key switch to ON.

gas pressure from the carbonator

2

Ice hopper contains parts
that can move at any
time and will cause injury
if hands are in the way.

Do

not remove cover

until the unit has been
unplugged from the
electrical power.

15. Leave the unit alone for about a half hour to
cool the cold plate and soda product.

16. While waiting, check all connections for leaks,
repair as required.

17. When cold plate has cooled, adjust each soda
valve for the proper water to syrup ratio.

To remove valve covers:

••Pull off upper front panel.

••Twist clear ice chute 1/3 turn counterclockwise

and pull down to remove.

••Slide ice chute mounting panel forward to

remove from cabinet. Valve covers may now be
removed. Reverse to reassemble when valves
are adjusted.

Note: there is a timer in the control box that will
activate the rotor in the ice bin every two hours.
The amount of time that the rotor turns is
adjustable between one tenth of a second and 4
seconds. The purpose for the timer is to agitate the
ice to keep it from fusing together after long
periods in the bin.

TO ACCESS SODA

VALVE COVERS

9. Fill hopper with sanitary ice.

10. Plug the unit’s power cord into an electrical
outlet, the lighted sign should come on. Dispense
several containers of ice.

11. Activate soda valves until water is dispensed.

12. Check the primary CO
carbonator, and the secondary CO
syrup.

13. Connect the syrup containers to the soda
system.

14. Activate the soda valves until syrup is
dispensed with the water.

gauge for the

2

gauge for the

2

ICE

CHUTE

MOUNTING

PANEL

ICE CHUTE

October 1993

Page 9

RS100 and RS150

FOR THE OPERATOR

This section covers operating controls, daily
pre-operation check, unit operation, adjustments,
replenishing CO

and syrup supplies, and daily

2

cleaning.
OPERATING CONTROLS - Units have either

levers or push buttons
Levers: Dispensing valve levers, located below

the dispensing valves, need only to be pressed
with a cup or glass to dispense product.

Ice: Ice will continue to be dispensed for as long as
the lever is held in, or until the hopper is empty.

Push Buttons: On the front of each valve will be a
button, that when pushed, will activate the valve.
Ice: When the ice dispense button is pushed, ice
will be dispensed for as long as the button is held
in or until the hopper is empty.

COVER

General Information

Dispensing Soda: To minimize foaming, a cup, 1/3
full of ice, should be filled at an angle so that the
product runs down the inside wall of the cup, until
the cup is nearly full.

When the ice dispense lever or button is pushed, a
motor begins to turn the rotor in the hopper, and a
solenoid opens the ice chute door. Ice is then
dropped down through the ice chute.

NOTE: Periodically during the day, clean up the ice
spilled in the drip tray.

There is a timer in the control box that will activate
the rotor in the ice bin every two hours.
No ice will fall out because the ice chute door will
remain closed. The amount of time that the rotor
turns is factory set at 2 seconds, and is adjustable
between one tenth of a second and 4 seconds.
The reason for the timer is to stir the ice so that it
doesn’t fuse together after long periods in the bin.

SPLASH

PANEL

ICE DISPENSE

LEVER

SNAP-OFF FRONT PANEL

SODA VALVES

ICE CHUTE

DRIP TRAY

October 1993

Page 10

FOR THE OPERATOR

POUR HOT WATER DOWN

DRIP TRAY EVERY DAY

RS100 and RS150

Daily Check

1. Make sure that the CO
regulator assembly 1800 psi gauge is not in the
shaded ("change CO
If so, CO
replaced.

2. Sufficient syrup supply in all syrup containers. If
not, replenish syrup supply.

3. Make sure drip tray and grill are clean.

4. Make sure soda valve nozzles are clean.

5. Remove cover and pour sanitary ice into the
hopper.

cylinder is almost empty, and must be

2

cylinder primary

2

cylinder") portion of the dial.

2

Ice hopper contains parts
that can move at any
time and will cause injury
if hands are in the way.

Do

not remove cover

until the unit has been
unplugged from the
electrical power.

The dispenser must always contain ice to have ice
available for use, and to keep the syrup product
cool. If there is no ice in the hopper, it will take
about 1/2 hour after ice is added for the cold plate
to cool off properly.

NOTE: After ice is loaded into a WARM hopper,
dispense several containers of ice: this helps
disperse the ice across the cold plate.

Keep the cover in place, and check the ice supply
regularly during operating hours.

6. Keep drip tray clear of spilled ice

7. At the end of the day:
Remove soda valve nozzles and diffusers, clean

them and soak in hot water.
Remove the grill from the drip tray, clean the drip

tray, grill and splash panel, make sure the drain is
open by pouring hot water into the drip tray. Return
the grill to the drip tray.

Do NOT use bagged ice directly from a freezer.
The ice must be broken up in the bags first before
adding to the hopper.

Large chunks of ice can NOT be dispensed.

To avoid a delay in cooling soda at the begining of
the business day, make sure that the hopper is
kept at least 1/4 full of ice to keep the cold plate
(and the soda product) cold overnight.

October 1993

Page 11

RS100 and RS150

FOR THE OPERATOR

Replenishing CO2 Supply

Note: When indicator on CO

cylinder regulator

2

1800 psi gauge is in the shaded area, the cylinder
is almost empty and should be changed.

1. Fully close (clockwise) CO

2. Slowly loosen CO
nut allowing CO

regulator assembly coupling

2

pressure to escape, then remove

2

regulator assembly from CO

3. Unfasten safety chain and remove empty CO

cylinder valve.

2

cylinder.

2

2

cylinder.

If the CO2 tank falls
over, valve can
become damaged or broken off, this can
cause serious personal injury.

To avoid personal injury and/or property damage,
always secure CO2 cylinder with a safety chain to
prevent it from falling over.

4. Position CO

cylinder and secure with safety

2

chain.

5. Make sure gasket is in place inside CO

2

regulator coupling nut, then install regulator on
CO

cylinder.

2

6. Open (counterclockwise) CO

cylinder valve

2

slightly to allow lines to slowly fill with gas, then
open valve fully to back seat valve. (Back seating
valve prevents leakage around valve shaft.)

7. Check CO

connections for leaks. Tighten loose

2

connections.

Replenishing Syrup Supply.

1. Remove CO

disconnect and syrup disconnect

2

from empty syrup tank, then remove tank.

2. Place full syrup tank in position, then connect
CO

disconnect and syrup disconnect to full syrup

2

tank.

Syrup Flavor Change.

Contact beverage supplier to have soda circuit
sanitized.

October 1993

Page 12

CLEANING AND SANITIZING

RS100 and RS150

The drip tray, grill and splash panel area
should be cleaned daily.

The soda valve nozzles and diffusers should
be cleaned weekly.

The ice storage system should be sanitized
monthly.

Daily:

1. Lift up and remove grill from drip tray.

2. Use mild soap, hot water, and a clean cloth to
wash drip tray and splash panel; rinse with hot
water, allowing plenty of hot water to run down the
drain.

3. Wash the grill, then rinse with clean water. Place
back in drip tray.

4. Clean all exterior surfaces of the unit with warm
water and a sponge. Rinse out the sponge with
clean water, wring excess water out of the sponge,
and wipe off external surfaces of the unit. Wipe
unit with a clean soft cloth. Do NOT use abrasive
type cleaners.

Weekly:

Clean valve nozzles & diffusers:
Looking down from the top of the unit, turn the

nozzle clockwise about 1/8 turn; pull down to
remove it.

Pull down to remove the diffuser.
Clean both with soap and water, rinse with potable

hot water. Replace on the valve.

BOOTH VALVE

DIFFUSER OR

NOZZLE

BAFFLE

POUR HOT WATER DOWN

SINK EVERY DAY

CORNELIUS VALVE

DIFFUSER OR

BAFFLE

NOZZLE

DOLE VALVE

DIFFUSER OR

BAFFLE

NOZZLE

October 1993

Page 13

RS100 and RS150

CLEANING AND SANITIZING

Monthly/Initial Start Up:
Sanitize the Ice Storage System.

Note: this should only be done by qualified
personnel.

1. Unplug the Refreshment Stand’s electrical cord
from the electrical power.

Ice hopper contains parts
that can move at any
time and will cause injury
if hands are in the way.

Do

not remove cover

until the unit has been
unplugged from the
electrical power.

5. Using a clean cloth or sponge, wipe all interior
surfaces of the ice storage hopper with the
sanitizing solution, allow to air dry.

6. Wipe all surfaces of the rotor with the sanitizing
solution, and allow to air dry.

7. Pull out and remove the upper front panel.
A. Twist the clear ice chute 1/3 turn, and pull down

to remove.

CLEAR ICE

CHUTE

LOWER
BRACE

2. Remove cover and
discard all remaining ice

3. Mix a solution of 1
ounce of household
bleach to 2 gallons of
potable water, or: mix a
solution of any approved
sanitizer, following the
directions for mixing
and applying that
sanitizer.

4. Unscrew the sweep
arm from rotor shaft,
and pull the rotor from
hopper.

SWEEP

ARM

POUR HOT WATER

DOWN SINK

UPPER ICE

ROTOR

CHUTE

B. Locate the two thumb screws holding the lower
brace: remove them and the brace.

C. Locate the three thumb screws holding the
upper ice chute; remove them (1 on top and 2
below). Remove the upper ice chute from the
machine.

Thoroughly wipe the surfaces of the bin door and
both ice chutes with the sanitizing solution, and
allow to air dry.

Place the lower brace back onto the unit, and
secure with the two thumb screws.

Place the upper ice chute back onto the dispenser,

secure with the three thumb screws.
Place the clear ice chute back onto dispenser.

Place the upper front panel back onto the machine.

8. Wipe the inside surface of the cover with the
sanitizing solution, and allow to air dry.

9. Reassemble the rotor and hopper, re-wipe the
surfaces of the rotor and allow to air
dry.

DRAIN HOSE

LIGHT

BULB

SNAP-OFF FRONT

PANEL

October 1993

Page 14

10. Wipe the top edge of the ice
hopper with the sanitizing solution,
allow to air dry.

11. Pour in fresh, sanitary ice and
replace the cover. Plug the unit in, it
is now ready to dispense ice

Note: the cold plate is not in contact
with the ice that is dispensed.

SANITIZING SYRUP SYSTEM

RS100 and RS150

To Be Performed By Qualified Personnel Only

The procedure below is for the sanitation of one
syrup circuit at a time. Repeat to sanitize additional
circuits.

Materials Required:

••Sanitizing agent such as “Chlor-tergent” (Oakite

products Co.) or “Diversal CX”
(Diversey-Wyandotte Chemical Co.)

••An empty, clean syrup tank

••Plastic brush or soft cloth

Prepare the solution by dissolving the required
amount of concentrate to supply 200 PPM (parts
per million) available sanitizer in enough water to
flush and sanitize the number of circuits to be
sanitized, usually about 1 gallon per circuit. Water
temperature should be between 75

1. Locate the syrup tank for the circuit to be
sanitized. Remove both quick disconnects from
the syrup tank. Rinse quick disconnects in potable
water.

2. Connect the machine side of the syrup
disconnect to a clean syrup tank filled with the
sanitizing solution.

3. Connect the CO
sanitizer filled tank to pressurize.

4. Place a container under the soda valve to be
cleaned. Actuate the valve to flush sanitizing
solution through the syrup circuit. Dispense until
only sanitizer is coming from the valve. Stop
dispensing and allow the solution to remain in the
system for an additional 15 minutes.

syrup tank supply hose to the

2

0

F. and 1250F.

5. Remove the dispensing valve nozzle, and pull
out the center mixing baffle.

6. Using plastic brush or soft cloth and sanitizing
solution, scrub the nozzle, mixing baffle, bottom of
dispensing valve, cup lever (if used). Rinse with
potable water.

7. Reassemble mixing baffle and nozzle.

8. Actuate dispensing valve and allow 1/2 gallon of
sanitizer to be dispensed.

9. Remove tank containing sanitizing solution from
system and connect tank containing syrup into
syrup system.

10. Place a container under the soda valve.
Actuate the valve until only syrup is flowing from

Flush sanitizing
solution from syrup
system.

Residual sanitizing solution left in system could
create a health hazard.

valve.

11. Flush all sanitizer solution from the syrup tank

To avoid personal
injury or property
damage, do NOT remove cover from the
pressurized tank until all pressure has been
released from the tank.

containing it.

October 1993

Page 15

RS100 and RS150

SERVICE DIAGNOSIS

PROBLEM PROBABLE CAUSE CORRECTION

Dispensed product produces
foam as it leaves dispensing
valve.

Only carbonated water
dispensed.

Only syrup dispensed. 1. Plain water inlet supply line

1. No ice on cold plate. 1. Replenish ice supply, allow
ice to contact cold plate for 1/2
hour to cool product.

2. Carbonator CO

regulator

2

pressure too high for existing

2. Reduce carbonator CO
regulator pressure setting.

water conditions or temperature.

3. Syrup over carbonated with

CO

as indicated by bubbles in

2

inlet syrup lines leading to the
unit.

3. Remove syrup tank’s quick
disconnects. Relieve tank CO
pressure, shake tank vigorously,
then relieve tank CO
as many times as necessary to
remove over carbonation.

4. Dispensing valve restricted or

dirty.

4. Sanitize syrup system as
instructed.

5. Dirty water supply. 5. Check water filter. Replace
cartridge. NOTE: If the water
supply is dirty, be sure to flush
lines & carbonator completely. If
needed, remove lines to
carbonator tank, invert tank and
flush tank and all inlet lines to
remove any foreign particles or
dirt.

1. Quick disconnects not secure

on syrup tanks.

1. Secure quick disconnects on
syrup tanks.

2. Out of syrup. 2. Replenish syrup supply as
instructed.

3. Syrup tank’s secondary CO

regulator not properly adjusted.

3. Adjust syrup tanks secondary

2

CO2 regulator.

4. Inoperable dispensing valve. 4. Repair or replace dispensing
valve.

5. Dispensing valve syrup flow

5. Adjust dispensing valve.

regulator not properly adjusted.

6. Dispensing valve, syrup tank

6. Sanitize syrup system.

disconnects, or syrup lines
restricted.

1. Open plain water inlet supply

shut off valve closed.

2. Carbonator power cord

line valve.

2. Plug carbonator in.

unplugged.

3. Carbonator primary CO

2

regulator not properly adjusted.

3. Adjust carbonator primary
CO2 regulator.

2

pressure

2

2

October 1993

Page 16

RS100 and RS150

SERVICE DIAGNOSIS

PROBLEM PROBABLE CAUSE CORRECTION

Will not dispense ice 1. No ice in hopper 1. Fill hopper with ice

2. Vend switch does not close 2. Check vend switch, replace if
open

3. Drive motor will not run 3. Check drive motor, and wiring
connection, replace if not
working

Water to syrup ratio too low or
too high

Adjustment of dispensing valve
syrup flow regulator does not
increase to desired water to
syrup ratio

Dispensed product carbonation
too low

No product (only water)
dispensing from all valves

Dispensed product comes out of
the dispensing valve clear, but
foams in the cup or glass

4. Door solenoid will not open

door

5. Rotor will not turn 5. Check hub of rotor

6. Relay for vend switch does

not close during operation.

1. Dispensing valve syrup flow

regulator not properly adjusted

2. CO

gas pressure to syrup

2

tanks insufficient to propel syrup
out of the tank

1. No syrup supply 1. Replenish syrup supply as

2. Syrup tank quick disconnects

not secure

3. Syrup tanks secondary CO

2

regulator out of adjustment.

4. Dispensing valve syrup tank

quick disconnect, or syrup line
restricted.

1. Carbonator primary CO

2

regulator out of adjustment for
existing water conditions or
temperature

2. Air in carbonator tank 2. Vent air out of carbonator

3. Water, oil, or dirt in CO

2

supply

1. Out of CO

2

1. Oil film or soap scum in cup

or glass

4. Check/replace door and
solenoid

6. Check relays, replace if
necessary.

1. Adjust water to syrup ratio

2. Adjust syrup tanks secondary
CO

regulator

2

needed.

2. Secure quick disconnects

3. Adjust syrup tanks secondary
CO2 regulator

4. Sanitize syrup system as
instructed

1. Adjust carbonator primary
CO

regulator

2

tank through relief valve.
Actuate dispensing valve until
carbonator comes on.

3. Remove contaminated CO
Clean CO

system (lines,

2

regulators, etc.) using a mild
detergent. Install a clean CO
supply.

1. Check CO2 supply

1. Use clean cups or glasses

.

2

2

October 1993

Page 17

RS100 and RS150

ELECTRICAL SEQUENCE

Refer to the wiring diagram.

Ice Vending:

Ice is dispensed as long as the ice vend lever or
push button is pushed, or until the hopper is empty
of ice.

••When the ice vend lever or push button is

pushed, the vend switch closes, and makes a
circuit to the coil of relay A.

••When relay A is energized, relay A’s contacts

6-9 and 7-4 close. Relay A’s contacts 7-1 open.

••When relay A’s contacts 6-9 close, they make a

circuit to the door solenoid, which opens the ice
door.

••When relay A’s contacts 7-4 close, they make a

circuit to the coil of relay B.

••When relay A’s contacts 7-1 open, the circuit to

the timer is opened.

••When relay B’s coil is energized, it closes a

circuit to the gearmotor, and the motor turns the
rotor.

Stand By:

••Relay A’s contacts 7-1 are closed and make a

circuit to the timer.

••The timer is energized when the unit is not

dispensing. The timer switch will close for a few
seconds every two hours.

••When the timer switch is closed, it makes a

circuit to relay B’s coil.

••When relay B is energized, it powers the

gearmotor, and the rotor is turned.

Soda Dispensing

Soda beverages are dispensed as long as the
valve levers or push buttons are held in, and there
is CO

and syrup.

2

••The key switch is closed, the circuit to all of the

valves is enabled.

••When a valve lever or push button is pushed in,

the valve switch will close, making a circuit to
the coils of the valve which opens it.

October 1993

Page 18

MOVING

RS100 and RS150

If the dispenser is going
to be moved to another
building, shipped any distance, or if there is any
possibility that it may be exposed to freezing
temperatures, it must be thoroughly cleared of all
liquids to prevent damage.

1. Sanitize syrup system as instructed on page 15.

2. Shut off water supply.

3. Unplug carbonator.

REMOVAL & REPLACEMENT

Electrical Shock
Hazard.

Unplug unit before
servicing.

To Replace Vend Switch:

1. Disconnect Electrical Power.

2. Pull out and remove upper front panel.
Lever Type Actuation:
A. Twist ice chute 1/3 turn and pull down to

remove.
B. Remove screws holding valve mounting plate to

cabinet. Pull valve and plate assembly out and
away from cabinet. Switch is mounted to valve
plate.

4. Remove connectors from syrup tanks.

5. Connect an empty syrup tank to one circuit.

6. Actuate valve on that circuit until only CO
flows from it.

7. Repeat steps 5-6 for all valves.

8. Remove all ice

9. Drain all water from bin and drain circuit.

10. Remove all field connections from cold plate.

To Replace Gear Motor Assembly:

1. Disconnect electrical power.

2. Remove cover from hopper.

3. Unscrew sweep arm holding rotor to gearmotor
shaft.

4. Remove rotor from gearmotor shaft.

5. Remove splash panel

6. Twist ice chute 1/3 turn and pull down to remove.

7. Remove ice chute mounting plate.

8. Remove screws holding valve mounting plate to
cabinet. Pull valve assembly out and away from
cabinet.

9. Mark location of gearmotor bracket on cabinet.

10. Disconnect gearmotor electrical leads in
control box

(gas)

2

Reverse steps to reassemble.
Push Button Actuation:
Locate vend switch behind push button assembly

of upper front panel.

3. Remove wires from switch.

4. Remove screw and nut retaining switch to
mounting plate, and remove switch from dispenser.

5. Reverse steps to reassemble.

October 1993

11. Remove (4) screws holding gearmotor to
bracket.

12. Remove (4) screws holding gearmotor bracket
to cabinet.

13. Swing gearmotor bracket out of cabinet.

14. Pull gearmotor from cabinet.

15. Reverse to reassemble. Gearmotor bracket
should be installed where it was, so that the rotor
should clear bin surface by 1/8" to 1/4". If needed,
the slots on the gearmotor bracket will allow the
position of the rotor to be adjusted.

Page 19

RS100 and RS150

REMOVAL & REPLACEMENT

8. Reverse to reassemble.

Electrical Shock
Hazard.

Unplug unit before
servicing.

To Replace Solenoid:

1. Disconnect electrical power.

2. Pull out and remove upper front panel. Remove
fluorescent tube

3. Remove 2 thumb screws holding lower brace
and remove.

4. Remove 3 thumb screws holding upper ice
chute cover, and remove cover. Remove the metal
solenoid cover.

5. Disconnect electrical leads from solenoid.

6. Straighten cotter pin, and remove pin from
solenoid plunger.

7. Remove rubber mounting screws holding
solenoid to cabinet, and remove solenoid from
cabinet.

To Replace Light: (Optional)

1. Disconnect electrical power.

2. Pull out and remove upper front panel.

3. Twist fluorescent tube out of sockets.

LIGHT TUBE

4. Reverse to reassemble.

October 1993

Page 20