911-432 Rev. E 9/03 ECO 7509
Page: 1 of 4
CONDIMENT GAS PUMP 166-200-XX
Installation and Operation Manual
The SHURflo Model
#
166-200-10 (Particulate pump) is designed to transfer condiments that are highly
viscous, including those that contain suspended solids up to a 1/4" [6 mm] cube.
Model
#
166-200-11 (Smooth condiment pump) is for condiments that are smooth or less viscous and
contain no particulates (.025 max. dia.
[.6 mm]
). Smooth condiments may be catsup, mustard, and some
mayonnaise.
Condiment is generally supplied in 3 gallon
[11.5 L]
flexible plastic bags, packaged inside cardboard
boxes. Condiment products and system equipment may require frequent sanitization. The manufacturer
of the condiment should specify the interval for sanitizing; however, other factors such as: volume used,
system configuration, and temperature may affect condiment life. (See page 3)
The condiment pump pressurizes the product to match the pressure of the gas supply. The pump can
be operated on regulated CO
2
, nitrogen, or compressed air. The compressed gas is used to operate the
pump and does not come in contact with the condiment. The pump operates when condiment is needed,
which is termed as its "automatic demand" feature. When the dispenser is opened, the pump reacts to
the drop in pressure by operating to maintain pressure in the line. When the dispensing valve is closed,
the input gas and output condiment pressures equalize and the pump stops. As the B-I-B empties, the
pump draws a vacuum collapsing the bag, and evacuates the bag of condiment. The pump automatically
shuts off once vacuum above 20 in Hg.
[68 kPa]
is obtained. When replaced with a full B-I-B, the vacuum
drops and the pump automatically starts to re-pressurize the system.
PUMPING CAPABILITY
Variables within individual systems can affect total pumping distance. A gas pumps' ability to deliver
condiment is limited by the physical demands of the dispensing system. Prior to installing the pump
SHURflo recommends estimating system losses by considering the following factors:
Ÿ
Condiment viscosity and temperature.
Ÿ
Inside diameter of the inlet/outlet tubing, fittings, etc.
Ÿ
Total flow rate of the valve(s) connected to a pump.
Ÿ
Horizontal distance of the outlet tubing.
Ÿ
Vertical lift will adversely affect total outlet tubing run length.
B-I-B CONNECTORS
For a condiment system to function properly it must have minimal restrictions on the inlet side of the
pump. In most cases standard syrup bag connectors (Q.D.'s) are too restrictive for use with condiments.
Various bag/connector manufacturers market less restrictive bag connectors and bag designs for
condiments that are highly viscous or contain solids.
If using a condiment/particulate bag connector which utilizes a white duck-billed valve, be aware that the
design doesn't create a vacuum tight seal when removed from the B-I-B. This type of connector will
cause system shortcomings not normally associated with B-I-B. Normal B-I-B connectors will create a
vacuum tight seal when removed from the B-I-B. The vacuum seal permits B-I-B pumps with vacuum
actuated sold-out devices (industry standard) to stay shut-off while the bag is changed. When the duck
bill style connector is removed from an empty B-I-B the pump can operate due to the break in vacuum
seal on the inlet side of the pump. When the pump operates it will draw air into the inlet tubing. Air
entered into the system will create various problems including: potential for spoilage, pump cycling with
dispenser closed, and spitting of air/condiment at the dispenser.
For specific information regarding duck bill style bag connectors contact SHURflo for Service Bulletin
#
1051.
(continued on next page)
