6
BYPASS
OPERATION AND
ADJUSTMENT
HOT WATER
DISPENSING
COFFEE
REQUIREMENTS
Curtis ADS Systems are designed to brew any type of ground coffee except instant or concentrated liquid
coffee. Because so many different types of coffee are available today, you should consult your coffee sup-
plier for quality and quantity guidelines.
The hot water spout lets you draw piping hot water for tea, soups, and other profitable “instants” any-
time. Simply press the HOT WATER switch on the upper front panel and hold it down. Hot water is dis-
pensed through the hot water spout centered on the lower front panel. Releasing the switch will stop the
flow of hot water.
Dispense a maximum of 32 ozs. of hot water continuously, then release the button. This action allows the unit to
recover for additional dispensing.
The Bypass allows for brew temperature water to bypass the brew
cone and enter the satellite (see illus.) The factory setting has
bypass open.
Bypass use should always be determined BEFORE setting
Brew Volume.
INCREASING/DECREASING BYPASS FLOW
The 36 cup brew cycle has a factory set Bypass of approximately
35%. To change the percentage of Bypass*, you must adjust the
Bypass fitting as indicted (see illus).
BYPASS FLOW ADJUSTMENT
1. Slide brew cone out to expose bypass outlet. Place one measuring cup under the bypass
fitting, and another measuring cup under the brew cone outlet. Press the brew button for
15 seconds, then press the ON/OFF button to stop the brew cycle.
2. Divide the number of ounces collected from the bypass outlet into the total
ounces collected from the sprayhead and bypass. This will determine the
percentage of bypass.
3. To increase or decrease the volume of bypass water, turn the adjustment
screw on the bypass fitting as indicated. Clockwise for less water; coun-
terclockwise for more water.
4. You must reprogram the brew volume to maintain the proper total amount
of coffee brewed into the insulated server. Reprogramming is required
every time you make a bypass adjustment or change to a different sprayhead.
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