Servend 2P FS, 464 Tower, Bev Tower, 2703405, 2703406 Installation, Use & Care Manual

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Page 1

BEVERAGE & FLAVOR

SHOT TOWERS

Installation, Use & Care Manual

This manual is updated as new information and models are released.

Visit our website for the latest manual. www.manitowocfsg.com

Leader in Ice & Beverage Dispensers

Part Number 5030763 5/11

Page 2

Safety Notices

! Warning

Caution

Important

Caution

Important

! Warning

As you work on Manitowoc equipment, be sure to pay close attention to the safety notices in this manual. Disregarding the notices may lead to serious injury and/ or damage to the equipment.

Throughout this manual, you will see the following types of safety notices:

Text in a Warning box alerts you to a potential personal injury situation. Be sure to read the Warning statement before proceeding, and work carefully.

Text in a Caution box alerts you to a situation in which you could damage the equip ment. Be sure to read the Caution statement before proceeding, and work carefully.

Procedural Notices

As you work on Manitowoc equipment, be sure to read the procedural notices in this manual. These notices supply helpful information which may assist you as you work.

Throughout this manual, you will see the following types of procedural notices:

Read These Before Proceeding:

Proper installation, care and maintenance are essential for maximum performance and trouble-free operation of your Manitowoc equipment. Read and understand this manual. It contains valuable care and maintenance information. If you encounter problems not covered by this manual, do not proceed, contact Manitowoc Foodservice Group. We will be happy to provide assistance.

Routine adjustments and maintenance procedures outlined in this manual are not covered by the warranty.

PERSONAL INJURY POTENTIAL

Do not operate equipment that has been misused, abused, neglected, damaged, or altered/modified from that of original manufactured specifications.

NOTE: SAVE THESE INSTRUCTIONS.

Text in an Important box provides you with information that may help you perform a procedure more efficiently. Disregarding this information will not cause damage or injury, but it may slow you down as you work.

NOTE: Text set off as a Note provides you with simple, but useful, extra information about th e pr oce dur e yo u are performing.

We reserve the right to make product improvements at any time.

Specifications and design are subject to change without notice.

Page 3

Section 1 General Information

Read This Manual. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

Unit Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

Model Numbers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

How to Read a Model Number. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

Serial Number Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2

Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2

Section 2 Installation Instructions

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

Footprint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2

Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3

Pre-installation Checklist. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3

Electrical . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

Wat er Supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5

Step by Step Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5

Table of Contents

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

Minimum Circuit Ampacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

Electrical Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

Minimum Circuit Amperage Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

Grounding Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

Recommended Plumbing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5

Specifications Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5

Unit Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5

Pre-mix Pressures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6

System Pressures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6

Part Number 5030763 5/11 i

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Section 3 Operation

Table of Contents (continued)

General System Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1

Starting Your Beverage System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1

Component Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2

Sequence of Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3

Beverage Valves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3

Carbonation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3

Syrup Delivery System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3

Back Room Package . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3

Racking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4

B-I-B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4

Pumps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4

Auto Bag Selectors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4

Figal System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4

Figal Tanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4

Section 4 Maintenance

Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1

Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2

Sanitizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3

Shipping, Storage and Relocation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-4

Section 5 Before Calling for Service

Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

Daily Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1

MONTHLY SANITIZING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1

Cleaning Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2

Beverage System Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3

Bag-In-Box System Sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3

Figal Beverage System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-4

Drink Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

ii Part Number 5030763 5/11

Page 5

Section 1

Warning

S - Ice Dispenser SV - Ice/Beverage

Dispenser

i - intelli-carb QD - quickdraw

Ice Capacity

Model Prefix Model Suffix

Model Base

SV–250–i

General Information

Read This Manual

Manitowoc Beverage Systems (MBS) developed this manual as a reference guide for the owner/oper ator a nd installer of this equipment. Please read this manual before installation or operation of the machine. A qualified service technician must perform inst allation and start-up of this equipment, consult Section 5 within this manual for service assistance.

If you cannot correct the service problem, call your MBS Service Agent or Distributor. Always have your model and serial number available when you call.

Your Service Agent ____________________________ Service Agent Telephone Number _________________ Your Local MBS Distributor ______________________ Distributor Telephone Number____________________ Model Number _______________________________ Serial Number ________________________________ Installation Date ______________________________

Unit Inspection

Thoroughly inspect the unit upon delivery. Immediately report any damage that occurred during tr ansportation to the delivery carrier. Request a written inspection report from a claims inspector to document any necessary claim.

Model Numbers

This manual covers the following models:

Beverage Dispensers

Model 2P FS, 464 Tower, Bev Tower, 2703405,

2703406, 2703406, 2703329

How to Read a Model Number

PERSONAL INJURY POTENTIAL

Do not operate equipment that has been misused, abused, neglected, damaged, or altered/modified from that of original manufactured specifications.

Part Number 5030763 5/11 1-1

Page 6

General Information Section 1

Label

Serial Number Location

This number is required when requesting information from your local distributor. The serial number is listed on the SERIAL NUMBER DECAL affixed to the dispenser.

Serial Number Location

Warranty Information

Consult your local MBE Distributor for terms and conditions of your warranty. Your warranty specifically excludes all beverage valve brixing, general adjustments, cleaning, accessories and related servicing.

Your warranty card must be returned to MBE to activate the warranty on this equipment. If a warranty card is not returned, the warranty period can begin when the equipment leaves the MBE factory.

No equipment may be returned to MBE without a written Return Materials Authorization (RMA). Equipment returned without an RMA will be refused at MBE’s dock and returned to the sender at the sender’s expense.

Please contact your local MBE distributor for return procedures.

1-2

Part Number 5030763 5/11

Page 7

General

Important

Section 2

Installation Instructions

These instructions are provided to assist the qualified installer. Contact your Manitowoc Beverage Equipment Service Agent or call Manitowoc Beverage Equipment for information regarding start-up service s.

Dimensions

44.958 cm

8.375"

21.27 cm

16.875"

42.86 cm

17.70"

Failure to follow these installation guidelines may affect warranty coverage.

2.375"

6.032 cm

7.1875"

18.23 cm

Part Number 5030763 5/11 2-1

8.9375"

22.70 cm

Page 8

Installation Instructions Section 2

*OPTIONAL*

2.5" Ø CUT OUT FOR SYRUP LINES

*OPTIONAL* 1 1/4" Ø CUT OUT FOR DRAIN LINE

*OPTIONAL* 3/16" ØHOLES FOR MOUNTING SCREWS

Footprint

2-2

Part Number 5030763 5/11

Page 9

Section 2 Installation Instructions

Warning

Location

The location selected for the beverage dispenser must meet the following criteria. If any of these criteria are not met, select another location.

• The air temperature must be at least 50°F (10°C), but must not exceed 95°F (35°C).

• The location must not be near heat-generating equipment or in direct sunlight and must be protected from weather.

• The countertop must be level. Verify that the countertop can support the weight of the dispe ns er.

• Water lines, drains and power outlet must be within 6' (1.8 m) of location.

Carbon Dioxide (CO2) displaces oxygen. Exposure to a high concentration of CO which are followed rapidly by loss of con sciousness and suffocation. If a CO particularly in a small area, immediately ventilate the area before repairing the leak. CO must not be installed in an enclosed space. An enclosed space can be a cooler or small room or closet. This may include convenience stores with glass door self serve coolers. If you suspect CO may build up in an area, venting of the B-I-B pumps and / or CO

monitors must be utilized.

gas causes tremors,

gas leak is suspected,

lines and pumps

Stepless (Oetiker) clamps

Chain for CO

B-I-B System also:

B-I-B connectors

B-I-B regulator set

B-I-B rack

B-I-B syrup boxes

Post Mix System:

regulator set

Beverage dispenser

Beverage tubing

tank

Pre-installation Checklist

When installing any system, first make sure the major components are available. Generally the major components necessary for an installation are:

Pre-mix System:

regulator set

Product connectors for Figal tank

Gas connectors for Figal tank

Beverage dispenser

Beverage tubing

tank

Figal beverage tanks

Carbonator

Stepless (Oetiker) clamps

Chain for CO

tank

Bulk Syrup System also:

Syrup connectors for Bulk tank

Gas connectors for Bulk tank

Bulk syrup tanks

Part Number 5030763 5/11 2-3

Page 10

Installation Instructions Section 2

Warning

Important

Warning

Electrical

GENERAL

Improper connection of the equipment-grounding conductor can result in a risk of electric shock. The

All wiring must conform to local, state and national codes.

MINIMUM CIRCUIT AMPACITY

The minimum circuit ampacity is used to help select the wire size of the electrical supply. (Minimum circuit ampacity is not the beverage/ice machine’s running amp load.) The wire size (or gauge) is also dependent upon location, materials used, length of run, etc., so it must be determined by a qualified electrician.

ELECTRICAL REQUIREMENTS

Refer to Ice Machine Model/Serial Plate for voltage/amperage specifications.

MINIMUM CIRCUIT AMPERAGE CHART

Due to continuous improvements, this information is for reference only. Please refer to the dispenser serial number tag to verify electrical data. Serial tag information overrides information listed on this page.

Dispenser Voltage Amps

Beverage Tower,

Model 2P FS,

464 Tower

GROUNDING INSTRUCTIONS

The beverage/ice machine must be grounded in accordance with national and local electrical codes.

This appliance must be grounded. In the event of malfunction or breakdown, grounding provides a path of least resistance for electric current to reduce the risk of electric shock. This appliance is equipped with a cord having an equipment-grounding conductor and a grounding plug. The plug must be plugged into an appropriate outlet that is properly inst alled and grounded in accordance with all local codes and ordinances.

24V AC 2.4

(Remote Mount)

conductor with insulation having an outer surface that is green with or without yellow stripes is the equipment grounding conductor. If repair or replacement of the cord or plug is necessary, do not connect the equipmentgrounding conductor to a live terminal. Check with a qualified electrician or serviceman if the grounding instructions are not completely understood, or if in doubt as to whether the appliance is properly grounded. Do not modify the plug provided with the appliance — if it will not fit the outlet, have a proper outlet installed by a qualified electrician.

When using electric appliances, basic precautions must always be followed, including the following:

a. Read all the instructions before using the appliance. b. T o reduce the risk of injury, close supervision is

necessary when an appliance is used near children. c. Do not contact moving parts. d. Only use attachments recommended or sold by the

manufacturer. e. Do not use outdoors.

f. For a cord-connected appliance, the following shall

be included:

• Do not unplug by pulling on cord. T o unplug, grasp the plug, not the cord.

• Unplug from outlet when not in use and before servicing or cleaning.

• Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner . Contact the nearest authorized service facility for examination, repair , or electrical or mechanical adjustment.

g. For a permanently connected appliance — Turn the

power switch to the off position when the appliance is not in use and before servicing or cleaning.

h. For an appliance with a replaceable lamp — Always

unplug before replacing the lamp. Replace the bulb with the same type.

i. For a grounded appliance — Connect to a properly

grounded outlet only . See Grounding Instructions.

2-4

Part Number 5030763 5/11

Page 11

Section 2 Installation Instructions

Important

Drain Fitting

Drain Pan

Water Supply

RECOMMENDED PLUMBING

The plumbing diagram is printed on a white vinyl label, located above the inlet tubes for syrup and water. The plumbing diagram label can be accessed by removing the splash panel of the dispenser . The plumbing diagram label explains which inlet coldplate fittings supply which dispenser valves and water manifolds.

The water supply must first be connected to the carbonator pump (not shown) before plumbing to connection “A” shown on plumbing diagram. The carbonator pump deck must be within six feet of the dispenser for optimum performance. See BIB inst allation diagram for system pressure settings.

When installing cold carbonated (Intelli carb) equipment, never put a tee for the plain water connection in the line from the pump deck to the cold plate. Putting a tee in the line will create service problems and bad drink quality.

UNIT INSTALLATION

1. Carefully remove the tower from the shipping container and check for freight damage. Any damage should be noted at the time of delivery and reported to the carrier .

NOTE: DO NOT DISCARD ACCESSORIES BAG .

2. Select the tower location.

3. Using the enclosed template (P.N. 5012434), mark cut outs for syrup/water lines, drain line (if used) and mounting screws.

4. Cut the holes for the incoming water, syrup, and (if used) drain lines.

5. Drain line:

NOTE: Valves are read from right to left. A check valve must be installed in the water supply line

3 feet from the noncarbonated water connection “PW”. Contact factory if not installed.

Step by Step Installation

SPECIFICATIONS CHART

Min. Max

Water pressure 40 psi 55 psi Ambient temperature 40°F

(4°C) CO2 pressure 40 psi 50 psi Electrical 24VAC Pre-mix pressure

Normal 60 psi* Diet 40 psi*

B-I-B 60 psi or according to line run

* This is the optimal pressure. When the foam is too high, decrease

the pressure; when spitting/popping is an issue, increase the pressure.

105°F

(41°C)

A. If a drain line is desired, carefully remove end from

3/4” (1.905 cm) horizontal drain fitting (See Above ) on drain pan and attach a 3/4” (1.905 cm) insulate d drain line of sufficient length to reach drain. Assure that drain line slopes toward drain 1/8” per foot (0.5cm per m) or per local plumbing codes.

B. If no drain line is desired, DO NOT remove end of

3/4” (1.905 cm) drain fitting. Drain pan will have to be removed and emptied manually as required.

6. Plumb the tower. A. Plumb the syrup lines using the two (2) pre plumbed

tower syrup line connections with 1/4”(.635cm) by 3/8“(.95cm) connectors to 3/8“(.95cm) syrup line.

B. Attach syrup lines to syrup connection on syrup

pump.

C. Plumb the water/soda line using the 1/4”(.635cm)

pre plumbed tower water line connection with 1/4”(.635cm) X 3/8“(.95cm) connector to a 3/8“(.95cm) water line.

NOTE: No water line connection is used on Flavor Shot T owers.

D. Attach water line to water source, carbonated water

or plain water as required.

Part Number 5030763 5/11 2-5

Page 12

Installation Instructions Section 2

Important

7. Mount the tower and secure with the two (2) enclosed #8 X 3/4” (1.905 cm) screws.

8. Plug the transformer butt connector into the tower .

9. Plug the transformer wall plug into a standard duplex outlet.

10. Set syrup pump pressure on regulator according to line run length and syrup viscosity .

1 1. T urn on water flow to valves.

12. Turn key to “ON” position.

13. Set the valve flow rates to between 1.5 oz (44 cc) / second and 3.0 oz (88 cm) / second and brix the beverage valves to the proper ratio after attainin g normal beverage dispense temperature. For Flavor Shot Towers set the syrup flow rate to 1 oz (30 cc) /second and test run the valves.

14. Check for water and syrup leaks.

PRE-MIX PRESSURES

Normal pre-mix pressure regulators must be set at 60PSI. Diet pre-mix pressure regulators must be set at 40 PSI. If you are experiencing high foaming, decreasing the pressures may correct the problem. Spitting and popping usually requires slightly increasing the pressures. Pre-mix beverage valve pressures vary by type and manufacturer . Please consult the manufacturer of the valves you are using for specific instructions regarding operation of the valve.

SYSTEM PRESSURES

1. Incoming tap water - must be at a minimum dynamic pressure of 40 psi and maximum static pressure of 55 psi (measured at inlet to pump).

2. BIB pressure gauge must be set for 60 psi or according to your line run.

3. Carbonator Pressure gauge (Use Preset Regulator):

- Cold Carbonation set for 75 psi.

- Ambient systems must be set at 90 psi to 105 psi.

If incoming water pressure is under 40 psi, a water booster is recommended. If incoming water pressure is over 55 psi, a water regulating valve is required.

2-6

Part Number 5030763 5/11

Page 13

General System Overview

90-

1800

105

Beverage Tower

Counter Top

Syrup

Tap Water

Carbonated

Water

Cylinder

BIB Syrup

Pump

Syrup

Non-carbonated

Water

Carbonator Tank

Bag-in-box

Syrup

Carton

Syrup

Section 3

Operation

Typical External Carbonation (Ambient) Beverage Tower System

Starting Your Beverage System

Upon completion of the beverage dispenser and / or system installation, all tubing, dispenser , an d system components must be cleaned and sanitized prior to use.

NOTE: At installation equipment, dispensers, and tubing get moved through many environments, dirt, dust, ch ases, insulation, drywall, etc. It is an important procedure and best practice to address cleaning to deliver the best quality drink to your customer .

Part Number 5030763 5/11 3-1

Clean and sanitize the water and syrup circuits according to instructions provided in this manual. Clean and sanitize the dispenser components according to instructions provided in this manual. Seal to counter top when no legs are used with the unit. Consult and use local health codes if a discr epancy occurs between this manual and your local health codes.

Page 14

Operation Section 3

Valve nozzle and diffusers

Soda or Flavor Shot Valves

Key Switch

Drainpan Grid

Drain Pan

Splash Panel

Component Identification

3-2

Part Number 5030763 5/11

Page 15

Section 3 Operation

From Water Supply

To Noncarbonated

Water Inlet Barb

Water to

Carbonator

Pump

Filter

Water Regulator

40–55 PSI

Booster System

(If Required)

To CO

Manifold (BIB

Pumps) from

Supply

60 PSI

T o Syrup Inlet Barbs on Unit

T o BIB Pumps

from BIB

To BIB

Pump

BIB

Sequence of Operation

BEVERAGE VALVES

Post-mix beverage valves are designed to precisely meter the flow of both water and syrup to obtain the proper mixing ratio. The syrup and soda w ate r components of the post-mix beverage a re mixed as th ey

almost limitless. Check the temperatures expected for the storage location. Adverse temperatures can affect the storage and quality of beverage products. It is recommended the temperature of storage location must not fall below 40°F (4°C) or rise above 90°F (32°C).

BACK ROOM PACKAGE

leave the beverage valve.

CARBONATION

The purpose of the carbonator is to take regular tap water at street water pressure (minimum 20 PSI, maximum 80 PSI, dynamic or flowing pressure) 1/2" water line and increase the water to beverage system pressure (usually 100 PSI). This water is then combined with the CO same pressure, the CO

gas. Because the water and gas are at the

will dissolve into the water.

Chilling the mixture before dispensing will assist in locking the carbon dioxide into the water. After dispensing, the CO The CO

will gradually leave the liquid due to pressure

may be unlocked from the liquid.

and temperature changes.

Components

The components of the carbonator are: water pump, an electric motor to operate the pump, carbonator tank where the water and CO

mix, and a water level control.

Operation

Carbon Dioxide (CO

) leaves the storage tank and

arrives at the carbonator tank through the gas inlet. Water supply enters the carbonator pum p inlet at regular street water line pressure (minimum 20 PSI, maximum 80 PSI, dynamic or flowing pressure). The water pump increases the pressure of the water, which allows the water to flow into the carbonator tank. The CO

and the

water mix together in the carbonator to produce the carbonated water that is then sent to the soda dispenser.

The agitation of the water and CO

together in the tank

under high pressure creates the soda water. The quality of carbonation (percent of CO

mixed in the water)

increases as the water temperature decreases and exposure time increases.

The water level in the carbonator tank is controlled by a water level control in the tank. This control turns the pump motor off and on to maintain a preset level of liquid in the tank. The water level control may be electronic probes or a mechanical float.

SYRUP DELIVERY SYSTEM

Your syrup location can vary depending on the volume of beverages served and ease of accessibility. Your beverage system may set in a back storage room or under the counter of the dispenser. Configurations are

Part Number 5030763 5/11 3-3

1. Incoming tap water – mu st be at a minimum dynamic pressure of 40 psi and maximum static pressure of 55 psi.

2. Carbonator Water pump motor – Powers the water pump. The water pump motor is part of the carbonator pump deck.

3. Carbonator Water pump – Pumps tap water into the carbonator tank. The water pump is part of the carbonator. The incoming water for the carbonator must be first run through the pump before connecting to the proper cold plate inlet.

4. Internal/External Carbonator tank – Combines CO

gas and tap water to form carbonated water.

The “carbonator” is the carbonator tank, water pump and water pump motor.

Page 16

Operation Section 3

Carbonated Water to Dispenser

3/8 Syrup Lines to Dispenser

Incoming

Water

Carbonator

100 psi

Soda Water

Pump

5. CO2 cylinder – Holds highly pressurized carbon dioxide (CO

). The CO2 cylinder is a steel or aluminum cylinder

tank. CO

gas flows through the primary pressure

regulator.

6. BIB pressure gauge – Set for a minimum of 60 psi. Indicates CO

7. Primary pressure regulator – Lowers the CO pressure, to 100 psi, so the CO

pressure going to B-I-B pumps.

gas will be at the

gas

proper pressure to enter the carbonator regulator.

8. Lowered outgoing pressure – Set for 75 psi. Gauge indicates lowered outgoing pressure from the CO

cylinder after being routed through the primary pressur e regulator at 100 psi.

9. Secondary pressure regulator – Lowers the CO pressure before the CO CO

pressure activates the syrup pump.

gas flows to the syrup pump.

gas

10. Syrup pump – Draws syrup out of the bag-in-box syrup package. Syrup flows through the syrup lines to the dispenser for chilling, then dispensing. There is a syrup pump for each bag-in-box syrup system.

11. Bag-In-Box syrup cartons – Box which contains a plastic bag, filled with syrup.

RACKING

Regardless if you are working on a B-I-B or Figal system, a place will be designated for placement of the product. A rack (or shelf) system affords systematic placement and complete usage of the beverage paid for. The B-I-B rack allows the boxes to lay properly for syrup dispersal. Please check with your B-I-B syrup supplier. Some boxes must be slightly tilted down, while others may be in virtually any position. The Figal tank rack keeps the newer and full tanks organized at one end of the beverage line with the partial tanks at the other .

B-I-B

The Bag-In-Box system refers to a plastic disposable bag. The B-I-B normally contains 5 gallons of syrup, however some locations offer 2-1/2 gallon B-I-B unit s. This plastic bag is then held inside a cardboard or other container. B-I-B systems are for post-mix applications only .

PUMPS

The syrup in a B-I-B system is delivered to the beverage system through gas operated pumps. These pumps extract the syrup out of the bags, forcing the syrup throughout the system.

AUTO BAG SELECTORS

These are used on higher volume B-I-B systems where two or more bags of the same product are connected to one pump and one system. An auto bag selector is essentially a valve that automatically changes from one bag (or series of bags) to another bag (or series of bags) of syru p as the bags empty, allowing a constant flow of product.

FIGAL SYSTEM

Figal refers to the stainless steel tanks of pre-mix beverag e or post-mix syrup. A small CO

tank pushes the beverage

out of the figal tank.

FIGAL T ANKS

The stainless steel Figal beverage tanks are easy to store and connect. When using the Figal tanks:

• Use a gas connector for the inlet fitting of the tank.

• Use a syrup connector for the outlet fitting of the tank.

• If more than one Figal tank is connected in series, when changing tanks, remove the tank closest to the original gas inlet while adding the new tank to the conne ctor closest to the syrup outlet.

Most Figal tanks have a self-closing valve on the tank as well as the gas and syrup connectors. This allows the operator of the system to change tanks without having to shut down the entire system. With this type of connector , push down on the connector while pulling up on the snap ring around the opening of the connector . Then simply pull the connector of f the tank.

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Section 4

Caution

Warning

Valve Nozzle & Diffusers

Soda or Flavor Shot Valves

Drain Pan Grid

Drain Pan

Splash

Panel

Maintenance

Cleaning

DAILY CLEANING

All cleaning must meet your local health department regulations. The following cleaning instructions are provided as a guide.

Y ou will need clean warm water to wash and rinse with, mild non-abrasive soap and a clean cloth to cle an the following:

•Drain pan

•Grid

• Splash panel

• Valve nozzles

• Diffusers

1. Lift up the grid and remove it fro m the drain p an.

2. Using mild soap, warm water and clean cloth, wash the drain pan and splash panel. Then rinse with clean, warm water. Allo w plenty of warm water to r un down the drain to remove syrup residue that can clog the drain opening.

3. Wash the grid, then rinse with clean warm water .

4. Place the grid back in the drain pan.

Use only warm soapy water to clean the exterior of the tower. Do not use solvents or other cleaning agent s. Do not pour hot coffee into the drain pan. Pouring hot coffee down the drain pan can eventually crack the drain pan, especially if the drain pan is cold or still contains ice.

Electric Shock Hazard

Unplug unit before servicing or cleaning.

When using cleaning fluids or chemicals, rubber gloves and eye protection must be wor n.

5. Wash all exterior surfaces of the unit with warm water and a clean cloth. Wipe again with a clean, dry cloth.

6. For Flomatic Valves, tur n nozzle and pull the downward to remove.

7. Clean both the nozzle and diffuser with soap and water to remove syrup residue. (A soft bristle brush can be used).

8. Rinse nozzle and diffuser with warm, clean water .

9. Replace diffuser in the valve body . Position nozzle and turn counter clockwise to the stop.

MONTHL Y SANITIZING

Mix a sanitizing solution of 1/2 ounce liquid, unscented bleach (5.25%Cl Na O concentration) with a gallon of water , to supply 100 PPM of available chlorine. Using this solution and a clean cloth or soft bristle brush, sanitize the parts mentioned in the daily cleaning procedure. Allow part s to air dry and then re-assemble.

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Maintenance Section 4

CLEANING CHECKLIST

•Check CO

supply. If CO2 supply is low, an arrow on

the primary regulator gauge will point to a shaded area that reads “Low CO

” or “Change CO2

Cylinder.”

• Check syrup supply.

• Clean drain pan, grid, and splash panel.

• Clean the valve nozzles and diffusers.

Preventive Maintenance

Preventative maintenance is a vital part of keeping your dispenser in top condition. Following the guidelines below will assist you in continued trouble-free operation of your unit.

1. Conduct daily maintenance of the machine.

2. Perform monthly maintenance of the machine.

3. Perform periodic maintenance and sanitizing of beverage system.

4. Do not allow the dispenser to sit for prolonged periods of non use.

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Section 4 Maintenance

Warning

Bag side

connector

Sanitizing

BEVERAGE SYSTEM CLEANING

Flush sanitizing solution from syrup system. Residual sanitizing solution left in system could

create a health hazard.

When using cleaning fluids or chemicals, rubber gloves and eye protection must be wor n.

Sanitize the beverage system at initial start-up as well as regularly scheduled cleaning. The drain pan must be in place under soda valves, to carry away detergent and sanitizing agents that will be flushed through valves.

BAG-IN-BOX SYSTEM SANITATION The procedure below is for the sanitation of one

syrup circuit at a time. Repeat to sanitize additional circuits.

You will need the following items to clean and sanitize the Bag-in-Box (BIB) beverage system:

• Three (3) clean buckets

2. Disconnect the “syrup-line side” of the bag-in-box connector.

3. Rinse connector with warm tap water.

4. Connect syrup connector to BIB connector and immerse both into Bucket 1. A “bag-side” connector can be created by cutting the connector from an empty disposable syrup bag.

• Plastic brush or soft cloth

• Mild detergent

• Unscented bleach (5% Na CL O) or Commercial sanitizer

• Bag-In-Box bag connector

1. Prepare the following in the buckets:

• Bucket 1 — warm to hot tap water for rinsing.

• Bucket 2 — mild detergent and warm to hot water.

• Bucket 3 — mix a solution of unscented bleach (5% Na CL O) or commercial sanitizer and warm to hot water. Mixture must supply 100 PPM available chlorine (1/4 oz. bleach to 1 gallon water).

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Maintenance Section 4

Caution

5. Draw rinse water through system until clean water is dispensed. Most beverage valves allow the syrup side to be manually activated by depressing the syrup pallet.

6. Connect Bucket 2 to system.

7. Draw detergent solution through system until solution is dispensed.

8. Repeat steps 2-7 until all syrup circuits contain detergent solution.

9. Allow detergent solution to remain in the system for 5 minutes.

10. Connect Bucket 3 to system.

11. Draw sanitizing solution through system until solution is dispensed.

12. Repeat step 11 until all syr up circuits contain sanitizer solution.

13. Allow sanitizer solution to remain in system for 15 minutes.

14. Remove nozzles and diffusers from beverage valves.

15. Scrub nozzles, diffusers and all removable valve parts (except electrical parts) with a plastic brush or a soft cloth and the detergent solution.

16. Soak nozzles, diffusers and removable valve parts (except electrical parts) in sanitizer for 15 minutes.

17. Replace nozzles, diffusers and valve parts.

18. Connect Bucket 1 to system.

19. Draw rinse water through system until no presence of sanitizer is detected.

20. Attach syrup connectors to BIBs.

21. Draw syrup through system until only syrup is dispensed.

22. Discard first 2 drinks.

2. Disconnect all product and water lines from product tanks and remove carbonator.

3. Locate the Figal syrup tank for the circuit to be sanitized. Remove both quick disconnects from the Figal syrup tank. Rinse quick disconnects in tap water.

4. Connect rinse tank to the syrup line. Draw clean rinse water through the valve until syrup is flushed from the system.

5. Connect detergent tank to the syrup line and draw detergent through the valve for two minutes. Then, allow remaining detergent to stay in the system for five minutes.

6. Connect rinse tank to the syrup line. Draw clean rinse water through the valve until detergent is flushed from the system.

7. Remove valve nozzle and diffuser as shown in Daily Cleaning instructions. Using a plastic brush or a soft cloth and warm water , scrub the nozzle, diffuser, bottom of the dispensing valve and cup lever, if applicable.

8. Place removable valve parts (EXCEPT solenoids) in sanitizing solution for 15 minutes.

9. Replace valve diffuser and nozzle on the beverage valve.

10. Connect sanitizer tank to the syrup line and draw sanitizer through the valve for two minutes. Allow sanitizer to remain in the system for a minimum of 15 minutes.

11. Reconnect syrup and carbonated water lines.

12. Draw syrup through the lines to rinse the system. Discard drinks until at least two cups of satisfactory tasting beverage are dispensed through the valve.

Shipping, Storage and Relocation

FIGAL BEVERAGE SYSTEM

1. Prepare the following in three clean Figal tanks:

• Rinse tank - fill with room temperature tap water.

• Detergent tank - mix approved beverage system cleaner with warm water as directed.

• Sanitizing tank - mix a solution of unscented bleach (5% Na CL O) or commercial sanitizer and warm to hot water. Mixture must supply 100 PPM available chlorine (1/4 oz. bleach to 1 gallon water).

4-4

Before shipping, storing, or relocating this unit, syrup systems must be sanitized. After sanitizing, all liquids (sanitizing solution and water) must be purged from the unit. A freezing environment causes residual sanitizing solution or water remaining inside the unit to freeze, resulting in damage to internal components.

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Section 5

Before Calling for Service

Checklist

If a problem arises during operation of your dispenser, follow the checklist below before calling service. Routine adjustments and maintenance procedures are not covered by the warranty.

DRINK TROUBLESHOOTING

Condition Investigation Check Correction

Water only dispensing No pressure Regulator(s) out of adjustment Check/adjust regulator(s).

Install fresh tank.

line pinched, kinked or

Install fresh tank.

line pinched, kinked or

pressure due to leaks Repair CO2 leaks.

Check/repair/replace CO2 line.

or reset breaker.

Replace water filter. Check/clean/replace pump strainer. Check/clean/repair water check valve. Check for frozen water line. Internal

carbonator unit only.

motor, electrode or liquid level control.

Check/repair/replace CO2 line.

Adjust CO

Clean out the lines.

if necessary.

replace regulator if necessary.

pressure or change the tank.

pressure or replace regulator

supply. Reset pressure or

Syrup and CO dispensing

Syrup and plain water only dispensing

One valve will not dispense anything

Beverage dispensed is too sweet

Beverage is not sweet enough

Drinks are foaming Are system pressures

No water, syrup or gas dispensing

only

Carbonator No power Check power supply. Plug in carbonator

No pressure Out of CO

Is there power to the valve?

Is the ratio (brix) of the drink correct?

correct?

Is there power to the unit?

Is power coming through the key switch?

Is there power to the key switch?

Out of CO Defective regulator(s) Check/repair/replace regulator(s). CO

obstructed

Water supply Make sure water is turned “on”.

Defective carbonator Check/repair/replace carbonator pump,

HP regulator out of adjustment Adjust HP regulator to the proper setting. Defective HP regulator Check/repair/replace HP regulator. CO

obstructed Broken wire or loose connection Replace/repair wire or connector. Bad microswitch Replace microswitch. Flow control out of adjustment Adjust the flow control. Insufficient soda flow due to low

carbonator pressure Low CO Obstruction in the water or soda

line Flow control out of adjustment Adjust the flow control. Soda flow too high Reset CO

Obstruction in syrup line Clean out the syrup line. Over carbonation Check CO

Dirty lines/valves Clean/sanitize entire system. No power Plug in unit or reset breaker. Power to control box Replace fuse or control box. Key switch “off” Turn switch “on”. Key switch defective Replace key sw itch.

No power through the transformer Reset/replace transformer.

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