Taylor PH61, Operator'S Manual

Page: 47 / 72

OPERATING PROCEDURES
6-15
PH61 Peristaltic Pump
Operating Procedures
6
Syrup Calibration and Priming
Syrup Calibration
Calibrating the syrup flow should be performed weekly
when the syrup system is cleaned. It is vital that the
correct amount of syrup be incorporated into the mix to
obtain a quality shake. To determine the rate of syrup
flow, you will need a calibration cup indicating fluid
ounces.
If thin syrup is being used, the proper rate of syrup flow is
1 oz. (30 ml) of syrup in 5 seconds. If thick syrup is being
used, the proper rate of syrup flow is 1 oz. (30 ml) of
syrup in 7 seconds.
Once this rate is set, the correct amount of syrup will be
blended with the shake base regardless of the size of
shake served. Please note that syrup calibration is critical
when changing the promotional fourth flavor syrup.

(See Figure 6-57.)
Figure 6-57
Calibration Procedure
1. Disconnect the syrup valve from the freezer door.
Raise the syrup valve retainer and pull the valve
straight out. (See Figure 6-58.)
Figure 6-58
2. Hold an empty cup under the syrup valve.

(See Figure 6-59.)
Figure 6-59
3. Push the corresponding syrup flavor key. The light
should be illuminated. (See Figure 6-60.)
Figure 6-60
23034
23006
13012