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27
28-0724/02
2.6
CLEANINg AND SANITIZINg BEVERAgE COMPONENTS - BAg-IN-BOX SYSTEMS
– PERFORM EVERY SIX MONTHS
NOTE:
Extended lengths of product lines may require more time for flushing and rinsing
lines than stated below.
1. Disconnect syrup quick disconnect coupling from syrup packages and connect
coupling to a bag valve removed from an empty Bag-in-Box (BIB) package.
2. Place syrup inlet line in a clean container filled with clean, potable, room
temperature water.
3. Activate valve until water is dispensed. Flush and rinse line and fittings for a
minimum of 60 seconds to remove all traces of residual product.
4. Following the instructions as described in 2.2 above, mix appropriate amount of
cleaning solution in a clean container. Place syrup inlet line in container filled with
cleaning solution.
5. Activate valve and draw cleaning solution through lines for a minimum of sixty
seconds. This will ensure line is flushed and filled with cleaning solution. Allow line
to stand for at least 30 minutes.
6. Place syrup inlet line in a clean container filled with clean, potable, water at a
temperature of 90° to 110°F.
7. Activate valve to flush and rinse line and fittings for a minimum of sixty seconds to
remove all traces of cleaning solution. Continue rinsing until testing with
phenolpthalein shows that the rinse water is free of residual detergent.
8. Following the instructions as described in 2.2 above, mix appropriate amount of
sanitizing solution in a clean container. Place syrup inlet line in container filled with
sanitizing solution.
9. Activate valve and draw sanitizing solution through line for a minimum of 60
seconds. This will ensure line is flushed and filled with sanitizing solution. Allow line
to stand for at least 30 minutes.
10. Remove bag valve from quick disconnect coupling and reconnect syrup inlet line to
syrup package. Ready unit for operation.
11. Draw drinks to refill lines and to flush the chlorine sanitizing solution from the
dispenser.
NOTE:
Please note that a fresh water rinse cannot follow sanitization of
equipment. Purge only with the end use product until there is no after taste in the
product. This is an NSF requirement.
12. Test dispenser in normal manner for proper operation. Taste dispensed product to
ensure there is no off-taste. If off-taste is found, additional flushing of syrup system
may be required.
13. Repeat cleaning, rinsing, and sanitizing procedures for each valve and circuit.
Summary of Contents for BEVARIETY MCY-22
Page 28: ...28 28 0724 02 3 Illustrations and Parts Listings 3 1 Decals and Labels 1 1 2 3 4 5 6 6 7 7 ...
Page 30: ...30 28 0724 02 3 2 Final Assembly Post Mix IBD and Ice Dispenser ...
Page 49: ...49 28 0724 02 Notes ...
Page 69: ...69 28 0724 02 Notes ...
Page 70: ...70 28 0724 02 5 3 MVU Assembly 3 4 5 6 7 8 9 10 11 12 13 14 5 ...
Page 86: ...86 28 0724 02 ...
Page 89: ...89 28 0724 02 6 13 Dispenser Connections Valve Map Summary CO2 Water and Syrup ...
Page 90: ......
Page 91: ......
Page 92: ...92 28 0724 02 6 16 22 Bevariety ACIB Wiring Plumbing Diagram 115V 60Hz ...
Page 93: ...93 28 0724 02 6 17 30 Bevariety ACIB Wiring Plumbing Diagram 115V 60Hz ...