Model PH90 Tableof Contents
Table of Contents
Section 1 To the Installer 1............................................
Installer Safety 1........................................................
Site Preparation 1.......................................................
Air Cooled Units 2.......................................................
Water Connections (Water Cooled UnitsOnly) 2............................
Electrical Connections 2.................................................
Beater Rotation 3.......................................................
Refrigerant 3...........................................................
Section 2 To the Operator 4...........................................
Section 3 Safety 5....................................................
Section 4 Operator Parts Identification 7...............................
Section 5 Important: Tothe Operator 15.................................
Symbol Definitions 15....................................................
Power Switch 16.........................................................
Indicator Lights 16.......................................................
Flavor Selector Keypad 16................................................
Liquid Crystal Display 16..................................................
Heater Switch 16.........................................................
Reset Mechanism 16.....................................................
Adjustable Draw Handle 17...............................................
Operating Screen Descriptions 17..........................................
Operator Menu 20.......................................................
Section 6 Operating Procedures 23.....................................
Equipment Set Up 23.....................................................
Freezing Cylinder Assembly -- Shake Side 23................................
Freezing Cylinder Assembly -- Soft Serve Side 27............................
Mix Hopper Assembly 31.................................................
Sanitizing -- Shake Side 35................................................
Sanitizing -- Soft Serve Side 37............................................
Priming -- Shake Side 39..................................................
Priming -- Soft Serve Side 40..............................................
Daily Closing Procedures 40..............................................
Daily Opening Procedures 44..............................................
Syrup System 47.........................................................
Syrup Pump 50..........................................................