49
Model PH90 Operating Procedures
Press the WASH keypad. This will bleed any air
pockets from the syrup line.
When a STEADY stream of syrup is flowing into t he
cup, press the CAL keypad to stop the syrup f low.
Discard the syrup in the cup. (See Figure 93.)
Figure 93
Hold the small portion of the calibrating cup under the
syrup line with the syrup sampler. Press the CA L
keypad. Press the AUTO keypad to check the rate of
syrup flow. After 5 seconds the flow of syrup will
automatically stop. If the amount of syrup received is
1 fl. oz. (30 ml.), the syrup is properly calibrated.(See
Figure 94.)
Figure 94
Step 3
Adjusting the syrup pressure: If the amount of syrup
is less than 1 fl. oz. (30 ml.) t he syrup pressure must
be increased. If the amount ofsyrup is morethan 1 fl.
oz. (30 ml.) the pressure must be decreased.
Inside the syrup compartment is a r egulator manifold
assembly with individual pressure regulators t o control
the amount of pressure to each t ank and syrup line.
(See Figure 95.)
Figure 95
If less than 1 fl. oz. (30 ml.) is received, the pressure
must be increased. Loosen the lock nut. Using a flat
blade screwdriver, turn the adjusting screw
CLOCKWISE.
Recheck the syrup calibration. Tighten the lock nut
after the correct calibration is achieved.
If more than 1 fl. oz. (30 ml.) is received, the pressure
must be decreased. Loosen the lock nut and turn the
adjusting screw COUNTERCLOCKWISE t o zero.
Remove the air line to the syrup tank to allow the
pressure in the tank to escape. Reconnect theair line.
Adjust the regulator to the new pressure s etting and
recheck the syrup calibration. Tighten the lock nut.
Repeat the calibration proced ures for each
additional syrupline.
Step 4
Removet he syrup sampler. Lightly lubricate the o --ring
on each syrup line fitting. (See Figure 96.)
Figure 96