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Model H60
Operating Procedures
If more than 1 fl. ounce (29.6 ml.) of syrup is received,
the pressure must be decreased. Loosen the lock nut
and turn the adjusting screw counterclockwise to zero.
Remove the air line to the syrup tank to allow the
pressure in the tank to dissipate. Reconnect the air
line. Adjust the regulator to the new pressure setting
and verify the syrup calibration. Tighten the lock nut.
Repeat the calibration procedures for each additional
syrup line.
Important:
When syrup calibration is complete, hold
an empty calibration cup under the spinner housing.
Press the RINSE key to rinse the spinner housing.
Note:
Refer to page 35 for sanitizing syrup lines.
THIS PROCEDURE MUST BE PERFORMED
WEEKLY!
Manual Brush Cleaning
THIS PROCEDURE MUST BE PERFORMED
EVERY TWO WEEKS.
ALWAYS FOLLOW LOCAL HEALTH CODES.
To disassemble your unit, the following items will be
needed:
S
Two cleaning pails
S
Necessary brushes (provided with freezer)
S
Cleaning solution
S
Single service towels
Draining Product From The
Freezing Cylinder
Step 1
Press the AUTO key, cancelling compressor and
beater motor operation.
Step 2
Remove the spinner blade and spinner housing from
the freezer door. Take these parts to the sink for
cleaning.
Step 3
Remove the hopper cover, agitator, and assembled air
tube from the mix hopper. Take these parts to the sink
for cleaning.
Step 4
With a pail under the door spout, press the WASH key.
Open the draw valve and drain the remaining product
from the freezing cylinder and mix hopper.
Figure 34
Step 5
When the flow of product stops, press the WASH key,
cancelling the wash cycle and close the draw valve.
Discard this product.
Rinsing
Step 1
Pour two gallons (7.6 liters) of
cool,
clean water into
the mix hopper. With the brushes provided, scrub the
mix hopper, mix level sensing probes, the outside of
the agitator housing, and the mix inlet hole.
Figure 35