4
91589
4. Replace the agitator.
5. Sanitize the inside of the hopper and agitator with a solution of 1/2 ounce of household bleach in 1 gallon of
water. (200 PPM)
6. Remove ice chute cover as follows:
A. Flex sides outward to disengage lower pins.
B. Lift ice chute cover to disengage upper pins.
C. Lower ice chute cover down out of unit.
NOTE: It may be helpful to twist cover slightly.
7. Clean the inside of the ice chute with a mild detergent solution and rinse thoroughly to remove all traces of
detergent.
8. Reverse steps above to reassemble ice chute.
9. Sanitize as described in Step 5.
COLD PLATE
1. Remove splash panel and merchandiser.
2. Remove bottom two (2) screws on the ice chute and loosen the top two (2) screws. You do not have to re-
move the ice chute. (During reassembly, make sure the ice gate restrictor is relocated to it’s correct
position.)
3. Remove the screws, hold the beverage faucet panel and bring forward.
4. Remove the tape holding the lower cold plate cover to the top cold plate cover.
5. Lift the lower cold plate cover up into the top cover.
6. Remove any debris from the drain trough and spring. Check that the drain hole is not clogged.
7. Wash down the inside of the cold plate, tray and cover with a mild detergent solution and rinse. A small,
long-handled brush will be found helpful in reaching the corners.
8. Slide the cover forward, taking care that it is securely positioned on the cold plate.
9. Reassemble.
BEVERAGE SYSTEM
1. Remove faucet spouts, wash in mild detergent, rinse and replace.
2. Disconnect electrical power to the carbonator. Shut off the water supply and close the CO
2
regulator to the
carbonator.
3. Disconnect the syrup tanks from the system.
4. Energize the beverage faucets to purge the remaining soda in the system.
5. Use a clean 5 gallon tank for each of the following.
A.
Cleaning Tank
- Fill with hot (120
°
- 140
°
) potable water.
B.
Sanitation Tank
- Fill with a chlorine sanitizing solution in the strength of 1/2 ounce of household
bleach (sodium hypochlorite) to 1 gallon of cold (ambient) potable water (200 PPM).
6. Repeat the following procedure on each of the units’syrup product lines:
