1. Start daily with a well cleaned coffee urn.
BETWEEN BREWS
- A quick rinse between brews is desirable.
2. Keep water in jacket at a height of 2" from the top of the water
gauge glass. Fill by opening water inlet valve. IMPORTANT:
Do not fill above this mark.
1. Rinse liner.
3. Turn thermostat to No. 10 position. (If your urn is electrically
heated).
2. Drain the water off. The urn is ready for the next brew.
OPERATION
CLEANING
4. While urn is heating to brewing temperature:
A. Rinse liner with clean water.
DAILY
- Daily cleaning after the last batch of coffee is used
should be regular routine.
1. After all brewed coffee has been drawn from the urn pour over
two gallons of fresh hot water and thoroughly brush it out with
long handled brush.
B. Fill filter* with proper amount of fresh coffee. Be exact. . .
don't guess. The quantity of ground coffee depends on the
desired strength — from 2 to 3 gallons per pound.
Increased amounts are required for iced coffee or demi-
tasse.
2. Drain the water off, again pour over 2 gallons of fresh hot
water, brush it out and drain again. Wipe down liner with
clean towel.
5. Five minutes after brewing is completed, remove filter and
discard old coffee grounds. NOTE: Never leave coffee
grounds in the liner after this time.
3. If urn is not going to be used again immediately, put a gallon
or so of fresh water in the liner. Do not drain this water off
until just before making next coffee brew.
6. After removing grounds, take a gallon measurer and pour
brewed coffee over to blend the coffee.
TWICE A WEEK
- Coffee urns must have a special scouring
twice a week. To scour the urn thoroughly:
1. Be sure water jacket is
3
/4
full of water and turn on heat.
7. Allow 10 minutes for fresh coffee to ripen. Coffee is now ready
to serve.
2. Fill liner with several gallons of water and add at least 1-1
/2
ozs. of coffee urn cleaning compound. Allow this solution to
remain in the liner approximately 30 minutes, during which
time heat should be on full.
3. Scrub inside of liner and inside of cover with long handled
brush.
NOTE: Never serve coffee that has been held over
1-1
/2
hours.
Don't make fresh coffee on top of old. Always wash out urn
before each operation. Don't leave coffee in urns overnight.
Wash out thoroughly before closing. Leave a gallon or so of
fresh water in liner.
4. Use long thin brush to clean coffee gauge glass. Use same
brush to clean fitting at bottom of liner and pipe connecting to
coffee faucet.
* For complete details on use and care of
the Blickman Filtering Systems, see page 8.
5. Drain urn cleaning solution off and rinse 3 or 4 times with fresh
hot water, repeating steps 3 and 4 again. Drain rinse water.
6. Occasionally take faucet valves apart and clean thoroughly.
7. Leave a gallon or so of fresh water in urn until just before
brewing next batch of coffee.
4 LSQ
