Cornelius 1550 Operator’S Instructions, Proper Beer Storage, Operating Controls, Beer Faucet

OPERATOR’S INSTRUCTIONS

This section covers operating controls, pre-operation check, Unit operation, and maintenance procedures that may be performed by the Operator.

IMPORTANT: Only qualified Personnel should service internal components of the Unit.

PROPER BEER STORAGE

Beer is a perishable product that can be materially changed by improper handling. Undesirable dispensed beer can be created by improper cooling of the beer or lack of cleaning/sanitizing the beer systems. Proper tempera- ture control of stored beer is important. It helps retard growth of mold, yeast, and bacteria that are non-toxic but do affect taste and appearance of the dispensed beer. These organisms can be satisfactorily controlled by maintaining stored beer within a specified temperature range and regularly sanitizing the beer systems. Stored beer temperature should be maintained at 33° F to 40° F.

OPERATING CONTROLS

(see Figure 3)

BEER FAUCET

The beer faucet lever needs only be pulled forward to dispense beer, then close faucet when cup or glass is full.

UNIT POWER SWITCH (115 VAC, 60 HZ UNIT ONLY)

The Unit power switch, located on back of the Unit. must be in the “ON” (up) position before Unit will operate.

UNIT OPERATION

1.If applicable, make sure drip tray drain hose is routed to a waste container or drain.

2.Make sure Unit power switch (115 VAC, 60 Hz Unit only), located on back side of the Unit, is in the “ON” (up) position.

3.Hold cup or glass under the beer faucet. Pull beer faucet lever forward and dispense until cup or glass is full, then close faucet.

DAILY PRE-OPERATION CHECK

1.Make sure CO2 cylinder regulator assembly 1800 psi gage indicator is not in shaded (“change CO2 cylin- der”) portion of the dial. If so, CO2 cylinder is almost empty and must be replaced as instructed.

2.Be sure beer supply is sufficient. If not, replenish beer supply as instructed.

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