8
SWEETENER CALIBRATION
(continued)
NOTE: Repeat Steps 8 thru 11 two more times.
Record after third time is completed.
13. Display shows measure #2.
14. Display shows measure #3.
12
13
NOTE: You CANNOT record until a minimum of three readings is completed and the
syrup temperature has stabilized. If the temperature has not stabilized the ma-
chine will not allow you to input a value and you will have to repeat additional syrup
draws. (To minimize fluctuation of temperature during calibration, be sure to press
start again on calibration with empty container immediately after previous reading).
12. Display shows measure #1.
15. Record the final reading on the sweetener
value screen.
16. Reading should be between 11.8oz/350ml to 35oz/1035ml during the 60 second catch test, anything
outside this range review the following:
a. BIB may not be within target temperature or pressure may not be set correctly.
b. Evaluate flow of sweetener components.
c. Insure proper air pressure and air supply.
15
17. REPEAT steps above to calibrate the second
sweetener by advancing until you see
CAL FLOW SWEET 2.
18. Press “ENABLE ON/OFF BREW” switch to
exit programming.
17
14
18
