I.
Drop the BIB connectors (with adapter) into the sanitizing solution.
J.
Activate the right, center, and left solution solenoids at the "SERVICE MENU/MANUAL
ON/OFF" section of the service menu.
K. Fill each chamber approximately 2/3 full with sanitizing solution/water mixture, then deactivate
the solution solenoids.
L.
Activate the CO
2
solenoids and evacuate the solution from the chambers while running beaters.
Once the chambers are evacuated, deactivate the CO
2
solenoids and purge the pressure from
the cylinders by pulling the faceplate relief valve.
M. Activate the solution solenoids again and fill the chamber to fill to ½ full of sanitizing solution.
Deactivate the solution solenoids and turn on the beaters. Let solution agitate for three (3)
minutes.
N. Activate the CO
2
solenoids and evacuate the sanitizing solution from the cylinders. Turn off
beaters and CO
2
solenoids, and purge pressure from the chambers.
O. Remove sanitizing adapters from the BIB lines and reconnect the lines to the syrup supplies.
P.
Partially fill the chambers (1/2 full) with syrup and water by activating the solution solenoids.
Turn off the solenoids. Run the beaters for a few seconds.
Q. Drain the product by activating the CO
2
solenoids.
R. Partially refill the chambers again and test the product for off taste. Repeat the drain/fill process
until no off taste exists.
S. When there is no more off taste, fill the unit following the procedure outline in section 6.3 and
restart.
CAUTION
REMOVE SANITIZING SOLUTION FROM DISPENSER AS INSTRUCTED. RESIDUAL
SANITIZING SOLUTION LEFT IN THE SYSTEM COULD CREATE A HEALTH HAZARD.
9.
BASICS OF OPERATION
NOTE
On an initial freeze down, products must be given adequate time to stabilize. Making adjustments too
quickly may negatively affect drink quality.
9.1
MAKING ADJUSTMENTS TO THE FBD553D
A. In order to produce a consistent, quality beverage with the FBD553D Frozen Beverage Machine,
there are a few critical settings that must be maintained. These settings are preset when you
receive the machine from the factory, but, due to variations that occur (e.g., in operating
environments, syrups, and individual machines, etc.), it may be necessary to make minor
adjustments to these critical settings. Adjustments are easily made using the keypad located
behind the door at the front of the machine, or by adjusting the CO
2
regulator located behind the
access panel below the keypad.
B.
The settings that control product quality and production rate are:
1.
Beverage Syrup Content or Brix Level (Set on Volumetric Valve)
2.
Chamber “Level Control”
3.
Regulated CO
2
Injection Pressure
4.
Freeze and Thaw Settings
C. In Sections 6 and 7 of this manual are instructions on machine installation and initial operation.
These instructions should be followed for initial setup of the machine. If the product quality is
not as desired
after allowing time for stabilization
, the critical settings should be checked and
adjusted as necessary.
The following sections discuss the sequence and method to verify these
settings. These four (4) critical settings are explained here to help better your
understanding of how the machine operates so you can make adjustments, if necessary.
1.
Adjusting the Brix Level
a.
Consistent, high quality beverages require adjusting and maintaining the syrup content
of the drink or brix level between 13.5 and 15. A brix level lower than 13.0 may cause
operational problems. A low brix level (lower than 13.0) will produce a weak tasting
drink and tends to freeze product around the beater shaft. A high brix level (higher than
15.0) causes freezedown times to be longer and produces a more liquid drink
.
The
water flow rate must be set to provide a flow of 15 ounces in 10 seconds prior to adjusting brix.
15
