Servend STH14, Technician'S Handbook

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104 Part Number STH14 5/09
PLACING A CONTROL BOARD INTO BRIX MODE
NOTE: See Program Mode 2 for Program Mode
Operations.
1. Prior to brixing be sure all water and syrup lines
are connected to the system and purged. Ensure
that syrup and water are available.
2. If the merchandiser and splash panel are on the
front of the unit, remove them. Merchandiser
removal will give you access to the syrup and
water valves. Splash panel removal will give you
access to the plumbing label located on the foam
front and/or see the Diagrams section of this
manual. This label will be needed to identify valve
and touch pad locations.
5:1 Brix Cup
3. Use a standard brix cup with a 5:1 ratio for the
procedure. An example is illustrated above. Use
of a funnel between the cup and nozzle may aid in
the capture of the syrup during syrup brixing.
Left Board Right Board
Dispense Type and
Valve Number
C1 - Valve 8 C3 - Valve 4
C2 - Valve 11 C4 - Valve 1
NC2 - Valve 11 NC3 - Valve 4
S1 - Valve 8 S9 - Valve 15
S2 - Valve 9 S10 - Valve 3
S3 - Valve 9 S11 - Valve 3
S4 - Valve 14 S12 - Valve 7
S5 - Valve 14 S13 - Valve 7
S6 - Valve 10 S14 - Valve 2
S7 - Valve 10 S15 - Valve 2
S8 - Valve 15 S16 - Valve 1
F1 - Valve 13 F5 - Valve 6
F2 - Valve 13 F6 - Valve 6
F3 - Valve 12 F7 - Valve 5
F4 - Valve 12 F8 - Valve 5
C = Carb NC = Non-Carb S = Syrup F = Flavor Shot
CC OZ
OZ CC
45
40
35
30
25
20
15
10
5
1
11:1
5:1
225 8
7
6
5
5:1
RA TIO
RA TIO
4
3
2
1
4.75
11:1
200
175
150
125
100
75
50
50
STH14.book Page 104 Monday, May 4, 2009 1:48 PM