Taylor H60 Operator's Manual - page 34
30
Model H60
Operating Procedures
Syrup System
Two main objectives in your opening procedures must
be to: (1) fill the syrup tanks, and (2) calibrate the syrup
flow. This must be checked daily to insure the high
quality shake you desire.
Discard syrup weekly and flush syrup lines at least
once a week. This will prevent syrup clogging the lines
and will break the bacteria chain. See page 33 to
sanitize the syrup system.
Note: Strawberry syrup lines use restrictors at the
syrup tank quick disconnect connection to maintain
proper calibration. If thin viscosity syrups are used, it
will be necessary to install a restrictor in the syrup line
connection.
To install the restrictors, unscrew the quick disconnect
from the elbow portion of the syrup line. Make sure the
o- ring rests on the end of the quick disconnect fitting.
Place the restrictor on top of the o- ring and screw the
quick disconnect back onto the syrup line.
The syrup tanks are located in the lower front syrup
compartment. The air lines and syrup lines are color
spiral wrapped. Be sure to match the color wrapped air
and syrup line to the correct syrup flavor.
Step 1
Filling the syrup tanks: Pull back on the collar of the
quick disconnect fitting for the air lines. Allow the air
pressure to dissipate from the syrup tanks. Disconnect
the syrup lines.
CAUTION: Make sure you disengage the air line
before you disengage the syrup line.
Remove the syrup tank from the compartment.
Remove the syrup tank lid by lifting up on the locking
lever. Fill the syrup tank with syrup to the indicating
mark on the label. IMPORTANT: Do not overfill the
tanks.
Replace the tank lid, match and connect the spiral
wrapped syrup line to the syrup tank. Connect the air
line to the syrup tank.
Repeat this step for all syrup tanks.
Note: Refer to page 33 for sanitizing syrup tanks.
Step 2
Calibrating the syrup flow: Calibrating the syrup
flow must be done on a daily basis. It is vital that the
correct amount of syrup be incorporated into the mix
to obtain a quality shake. The cause of too thin shakes
is often too much syrup. The cause of too thick shakes
is often too little syrup.
To determine the rate of syrup flow, you will need a
calibrating cup indicating fl. ounces. The proper rate of
syrup flow is 1 fl. ounce (29.6 ml.) of syrup in 6
seconds. Once this rate is set, the correct amount of
syrup will be blended with the shake base regardless
of the size of shake served.
Press the corresponding flavor button for the syrup
being calibrated.
Hold an empty cup beneath the spinner housing. Press
the CALIBRATE key. A message will appear on the
LCD.
SYRUP SYSTEM PRESS
AUTO
- - -
START CAL
WASH
- - -
CONTINUOUS
CAL
- - -
STOP
Press the WASH key. This will bleed any air pockets
from the syrup line.
When a steady stream of syrup is flowing into the cup,
press the CALIBRATE key to stop the syrup flow.
Discard the syrup in the cup.
Hold the calibration cup under the spinner housing.
Press the CALIBRATE key. Press the AUTO key to
check the rate of syrup flow. After 6 seconds the flow
of syrup will automatically stop. If the amount of syrup
received is 1 fl. ounce (29.6 ml.), the syrup is properly
calibrated.
Step 3
Adjusting the syrup pressure: If the amount of syrup
received is less than 1 fl. ounce (29.6 ml.), the syrup
pressure must be increased. If the amount received is
more than 1 fl. ounce (29.6 ml.), the pressure must be
decreased.
Inside the syrup compartment is an air pressure
manifold with individual regulators to control the
amount of pressure to each tank and syrup line.
If less than 1 fl. ounce (29.6 ml.) is received, the
pressure must be increased. Loosen the lock nut.
Using a flat blade screwdriver, turn the adjusting screw
clockwise.
Verify syrup calibration. Tighten the lock nut after the
correct calibration is achieved.