Installation and Service Manual
Publication Number: 710160089
- 8 -
© 2004, IMI Cornelius Inc.
• Three five (5) gallon figals (syrup tanks) and fittings, cleaned and sanitized (one for water; one for
cleaner; one for sanitizer)
• Containers for cleaner and sanitizer solutions
• Clean, nonabrasive cloths
• Bucket
• Small brush
• Extra nozzles
• Extra jumpers
C
LEANING
P
ROCEDURES
1.
Disconnect each syrup container from its product line. Fill a figal with clean water, pressurize to 40
to 60 psig and connect the pressurized figal to the syrup product line. Remove syrup from the lines
by activating the dispensing valve. Continuously activate the dispensing valve until all syrup has
been purged from the product lines and valves as noted by the flow of clean water from the valves.
All product lines should be sequentially purged of syrup using this procedure.
2.
Clean all lines and fittings with cleaning solution and rinse with clean, room temperature water to
remove all traces of residual product.
3.
Clean each valve product line as follows: Fill a figal with dissolved cleaning solution, pressurize to
40 to 60 psig and connect the pressurized figal to the syrup product line. Activate the dispensing
valve continuously for one (1) minute to remove all air bubbles. Pressurize the lines by pulsing the
valves, 15 seconds ON, OFF, then immediately ON again for fifteen (15) cycles, then allow the
valve to remain flowing for three (3) minutes. Repeat pulsing and flowing the valves again until all
cleaning solution has been used.
WARNING: DO NOT allow cleaning and sanitizing solutions to remain in syrup systems longer
than is necessary to complete these procedures. Exceeding contact time will result in damage to
valve components.
4.
Wait three (3) minutes and then flush the cleaning solution from the lines with clean water by
connecting a pressurized figal with clean water. Pressurized and flush the valves by pulsing the
valve for (15) cycles and then flushing three (3) minutes as described in the previous paragraph.
Continue pulsing and flushing until testing with phenolphthalein shows the rinse water is free of
residual detergent.
5.
Sanitize each valve product line as follows: Be sure all connections are cleaned and sanitized
before connecting to each product line. Fill a figal with dissolved sanitizing solution, pressurize to
40 to 60 psig and connect the pressurized figal to the syrup product line. Activate the dispensing
valve continuously for one (1) minute to remove all air bubbles. Allow the sanitizing solution to flow
through each valve while activating the valves for fifteen (15) cycles, then leave valves OFF and
allow to stand pressurized for thirty (30) minutes. Activate the valves for fifteen (15) cycles, then
flush remaining sanitizer continuously through the valves.
6.
Remove the nozzles and the diffuser assemblies from the valves, disengage diffuser assembly
components and clean with cleaning solution. Agitate the assemblies to assure assemblies are
clean. Place them in a container of sanitizing solution for fifteen (15) minutes. Wearing sanitary
gloves, remove the nozzles and diffuser assemblies from the sanitizing solution, drain dry, then
reassemble them to the valves.
7.
Reconnect the syrup containers to their respective circuits and ready the unit for operation.
8.
Draw drinks to refill lines and flush the sanitizing solution from the dispenser. Taste the beverage to
verify that there is no off-taste (chlorine).
W
ATER
B
ATH
C
LEANING
It is recommended that the water bath be cleaned two to four times annually, depending upon local
conditions and/or required by state and local health departments. The water bath should be clean to
obtain maximum cooling efficiency.
