Cornelius VIPER E User manual

Operator’s Manual
Release Date: TBD
Publication Number: 620073146OPR
Revision Date: March 12, 2022
Revision: I
Visit the Cornelius web site at www.cornelius.com for all your Literature needs.
VIPER E 2 FLAVOR, R-454C

The products, technical information, and instructions contained in this manual are subject to change without notice. These
instructions are not intended to cover all details or variations of the equipment, nor to provide for every possible contingency in
the installation, operation or maintenance of this equipment. This manual assumes that the person(s) working on the equip‐
ment have been trained and are skilled in working with electrical, plumbing, pneumatic, and mechanical equipment. It is
assumed that appropriate safety precautions are taken and that all local safety and construction requirements are being met, in
addition to the information contained in this manual.
This Product is warranted only as provided in Cornelius’ Commercial Warranty applicable to this Product and is subject to all of
the restrictions and limitations contained in the Commercial Warranty.
Cornelius will not be responsible for any repair, replacement or other service required by or loss or damage resulting from any of
the following occurrences, including but not limited to, (1) other than normal and proper use and normal service conditions with
respect to the Product, (2) improper voltage, (3) inadequate wiring, (4) abuse, (5) accident, (6) alteration, (7) misuse, (8) neglect,
(9) unauthorized repair or the failure to utilize suitably qualified and trained persons to perform service and/or repair of the
Product, (10) improper cleaning, (11) failure to follow installation, operating, cleaning or maintenance instructions, (12) use of
“non‐authorized” parts (i.e., parts that are not 100% compatible with the Product) which use voids the entire warranty, (13)
Product parts in contact with water or the product dispensed which are adversely impacted by changes in liquid scale or chemi‐
cal composition.
Contact Information:
To inquire about current revisions of this and other documentation or for assistance with any Cornelius product contact:
www.cornelius.com
800‐238‐3600
Trademarks and Copyrights:
This document contains proprietary information and it may not be reproduced in any way without permission from Cornelius.
This document contains the original instructions for the unit described.
MARMON FOODSERVICE TECHNOLOGIES, INC.
355 KEHOE BLVD
CAROLSTREAM IL
TEL:+1‐800238‐3600
Printed in U.S.A.

TABLE OF CONTENTS
Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Read and Follow ALL Safety Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Safety Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Recognition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Different Types of Alerts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Safety Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Qualified Service Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Safety Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Shipping And Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
CO2 (Carbon Dioxide) Warning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Mounting in or on a Counter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Cart Information and Mounting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
System Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Control System Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Control System Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Beginning Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Basic Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Dispensed Product Throughput . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Barrel Status Lights. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel Menu Buttons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Replenishing Supplies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Type 1 BIB Syrup Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Type 2 BIB Syrup Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
CO2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
CO2 (Carbon Dioxide) Warning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Replenishing CO2 Supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Water Filters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Maintaining Product Quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Intelligent Defrost TM System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Sleep Mode Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Viscosity Setting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Daily Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Monthly Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Cleaning Air Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Annual Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Inspecting and Replacing Scraper Blades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Cleaning the Syrup Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Servicing Motorman Dispensing Valves. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Suggested Sanitizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Servicing SPH Dispensing Valves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Sanitizing the System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Suggested Sanitizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Emptying a Barrel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Sanitizing the Barrel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Flushing the System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Viper Operator’s Manual
© 2022, Marmon Foodservice Technologies Inc. - 1 - Publication Number: 620073146OPR
SAFETY INSTRUCTIONS
READ AND FOLLOW ALL SAFETY INSTRUCTIONS
Safety Overview
• Read and follow ALL SAFETY INSTRUCTIONS in this manual and any warning/caution labels on the unit (decals, labels or laminated
cards).
• Read and understand ALL applicable OSHA (Occupational Safety and Health Administration) safety regulations before operating this
unit.
Recognition
Recognize Safety Alerts
!
This is the safety alert symbol. When you see it in this manual or on the unit, be
alert to the potential of personal injury or damage to the unit.
DIFFERENT TYPES OF ALERTS
!
DANGER:
Indicates an immediate hazardous situation which if not avoided WILL result in serious injury, death or equipment damage.
!
WARNING:
Indicates a potentially hazardous situation which, if not avoided, COULD result in serious injury, death, or equipment damage.
CAUTION:
!
Indicates a potentially hazardous situation which, if not avoided, MAY result in minor or moderate injury or equipment
damage.
SAFETY TIPS
• Carefully read and follow all safety messages in this manual and safety signs on the unit.
• Keep safety signs in good condition and replace missing or damaged items.
• Learn how to operate the unit and how to use the controls properly.
• Do not let anyone operate the unit without proper training. This appliance is not intended for use by very young children or infirm
persons without supervision. Young children should be supervised to ensure that they do not play with the appliance.
• Keep your unit in proper working condition and do not allow unauthorized modifications to the unit.
NOTE: This dispenser is no designed for a wash-down environment and MUST NOT be placed in an area where a water
jet could be used.

Viper Operator’s Manual
Publication Number: 620073146OPR - 2 - © 2022, Marmon Foodservice Technologies Inc.
QUALIFIED SERVICE PERSONNEL
!
WARNING:
Only trained and certified electrical, plumbing and refrigeration technicians should service this unit. ALL WIRING AND
PLUMBING MUST CONFORM TO NATIONAL AND LOCAL CODES. FAILURE TO COMPLY COULD RESULT IN SERIOUS INJURY,
DEATH OR EQUIPMENT DAMAGE.
IF THE SUPPLY CORD IS DAMAGED, IT MUST BE REPLACED BY THE MANUFACTURER, ITS SERVICE AGENT OR SIMILARLY
QUALIFIED PERSONS IN ORDER TO AVOID A HAZARD.
SAFETY PRECAUTIONS
This unit has been specifically designed to provide protection against personal injury. To ensure continued protection observe
the following:
!
WARNING:
Disconnect power to the unit before servicing following all lock out/tag out procedures established by the user. Verify all of the
power is off to the unit before any work is performed.
Failure to disconnect the power could result in serious injury, death or equipment damage.
CAUTION:
!
Always be sure to keep area around the unit clean and free of clutter. Failure to keep this area clean may result in injury or
equipment damage.
SHIPPING AND STORAGE
!
WARNING:
Do not use dispense spigot to lift or move unit as this could result in personal injury
CAUTION:
!
Before shipping, storing, or relocating the unit, the unit must be sanitized and all sanitizing solution must be drained from the
system. A freezing ambient environment will cause residual sanitizing solution or water remaining inside the unit to freeze
resulting in damage to internal components.
CO2 (CARBON DIOXIDE) WARNING
!
DANGER:
CO2 displaces oxygen. Strict attention MUST be observed in the prevention of CO2 gas leaks in the entire CO2 and soft drink
system. If a CO2 gas leak is suspected, particularly in a small area, IMMEDIATELY ventilate the contaminated area before
attempting to repair the leak. Personnel exposed to high concentrations of CO2 gas experience tremors which are followed
rapidly by loss of consciousness and DEATH.
MOUNTING IN OR ON A COUNTER
!
WARNING:
When installing the unit in or on a counter top, the counter must be able to support a weight in excess of 450 lbs. to insure
adequate support for the unit. FAILURE TO COMPLY COULD RESULT IN SERIOUS INJURY, DEATH OR EQUIPMENT DAMAGE.
NOTE: Many units incorporate the use of additional equipment such as ice makers. When any addition equipment is
used you must check with the equipment manufacturer to determine the additional weight the counter will
need to support to ensure a safe installation.

Viper Operator’s Manual
© 2022, Marmon Foodservice Technologies Inc. - 3 - Publication Number: 620073146OPR
CART INFORMATION AND MOUNTING
The Viper unit may be mounted on a mobile cart (Cornelius part no. 620043075 for 2-barrel unit, 620053990 for 3-barrel
unit and 620046556 for 4-barrel unit) which allows some movement of the unit for service and cleaning. There are four
captive nuts on the bottom of the Viper to accommodate four 3/8-16 bolts. These bolts must be installed to secure the unit
to the cart.
These carts are also designed with movable wheels that act as outriggers to provide stability to the unit when it is being
moved.
!
WARNING:
The above listed mounting bolts must be installed and the wheels extended and locked in the outboard position prior to
moving the unit.
Failure to comply could result in serious injury, death or equipment damage.
THE APPLIANCE HAS TO BE PLACED IN A HORIZONTAL POSITION.

Viper Operator’s Manual
Publication Number: 620073146OPR - 4 - © 2022, Marmon Foodservice Technologies Inc.
SYSTEM OVERVIEW
The Viper is a Frozen Carbonated Beverage (FCB) unit. It delivers FCB and FUB drinks from a single machine. The unit
provides uniform, high quality, high volume product to the customer. The unit is equipped with a patented Intelligent
Defrost TM system for product quality.
The computerized beverage control system provides uniform, high-quality product as well as diagnostic and
troubleshooting information for the operator and the service technician.
CONTROL SYSTEM OPERATION
Control System Overview
The Viper uses a control system that monitors and controls all of the major systems and components of the machine.
The control system is set up by the service provider to perform the tasks necessary to operate the unit. No additional
changes to these settings should be needed. The control system also keeps track of diagnostic information for the machine.
The control system is accessed using the control panel located behind the merchandiser. The control panel consists of the
LCD display shown in Figure 1.
The control panel has structured menus. The first menu that is displayed after the unit is powered up and stabilized is the
BARREL STATUS menu, shown in Figure 4. This menu is also displayed when the unit is operating normally.
Beginning Operation
The control panel is located behind the merchandiser, above the dispensing valves. It is accessed by lifting-up/side-opening
the merchandiser. See Figure 1.
Control Panel
Figure 1.
When the system is initially powered up, the screens in Figure 2 and Figure 3 are displayed temporarily as the unit goes
through self-checks.
If either of these screens remains on, call service.

INITIALIZING
PLEASE STAND BY
FLASH:
EEPROM:
Viper Operator’s Manual
© 2022, Marmon Foodservice Technologies Inc. - 5 - Publication Number: 620073146OPR
Figure 2.
SW REV UI 000.002
I/O 000.001
MOTOR 000.003
STATUS 000.011
Figure 3.
Basic Operation
If the system check completes normally, the screen shown in Figure 4 is displayed. This is the home screen (Barrel Status).
Whenever the system is running in the normal state, the unit displays this screen. The unit powers up in an off condition. To
begin normal operation perform the steps in Table 1.
Table 1.
Step Action Procedure
1. Open the merchandiser Open the merchandiser and expose the control panel.
(Figure 4)
2. Turn on the barrels
Turn all barrels on by pressing the button labeled ON
while highlighting each barrel using the arrow keys, to
start operation.
3. Close the merchandiser. Close the merchandiser. In approximately 20 minutes or
less, product is ready to serve.
BARREL
STATUS
12:51P
MAR 04
#1 OFF
#2 OFF
MENU OFF ON DFRST SPIN
ON Button
Figure 4.

Viper Operator’s Manual
Publication Number: 620073146OPR - 6 - © 2022, Marmon Foodservice Technologies Inc.
While the unit is starting, wash all external surfaces with a mild soap solution and rinse with clean water. Dry all external
surfaces with a clean soft cloth. Remove the drip tray (if applicable) and wash with a mild soap solution. Dry the tray
thoroughly and replace it. (Do not use abrasive or chlorine based cleaners.)
Dispensed Product Throughput
FCB equipment is designed to provide a high throughput of frozen carbonated product to meet peak draw demands. Where
low product throughput is experienced, there is the potential for product quality to diminish. The information shown in
Table 2 outlines the minimum throughput per barrel that must be dispensed on a 24 hour basis.
Tabl e 2.
Viper Viscosity < 4 Viscosity > 4
Volume of dispensed product per barrel per 24
hours required to maintain product quality. 48 oz. 60 oz
NOTE: Cornelius recommends that, in conditions where the FCB machine is operational and the minimum throughput
(as described in Table 2) is not met on a per barrel basis, product should be dispensed and discarded to
increase throughput and help assure that product quality is maintained.
NOTE: Data in Table 2 assumes equipment has been correctly installed, commissioned and calibrated as per directions
contained in all technical literature published by Cornelius and the recommendations contained in this
document have been followed.

Viper Operator’s Manual
© 2022, Marmon Foodservice Technologies Inc. - 7 - Publication Number: 620073146OPR
Barrel Status Lights
There is a group of three indicator lights above each dispensing valve that indicate the status of the barrel. A description of
the three graphic images shown in these indicator is listed in Table 3.
Table 3.
Image Status Description
ON DO NOT Dispense product until light is OFF.
ON Call Service. Do NOT dispense product until light is
OFF.
ON Replenish syrup, CO2 or water supply. Light will go
OFF when product is replenished.
Control Panel Display
The control panel display has two areas. The Menu Display Area presents information about the status and settings of the
machine. It also displays menus of actions that are taken to change the functioning of the machine.
BARREL
STATUS
12:51P
MAR 04
#1 OFF
#2 OFF
MENU OFF ON DFRST SPIN
Menu Buttons
Menu
Area
Display
Figure 5.
Control Panel Menu Buttons
The Menu Buttons Area, which is located across the bottom of the control panel and the arrow buttons to the right is used
to operate the unit. There are up to five buttons that are activated on a screen to provide various functions using the
control system. Each button that is active has a label directly above it. The label describes what the button controls when
pressed or the current menu, if highlighted. Refer to Table 4 for a description of the buttons on the Barrel Status menu.
Table 4.
Button Description
MENU Opens the main menu.
OFF Turns the highlighted barrel Off.
ON Turns the highlighted barrel On.
DFRST Defrosts the highlighted barrel.
SPIN Turns off refrigeration and turns on the barrel motor.

Viper Operator’s Manual
Publication Number: 620073146OPR - 8 - © 2022, Marmon Foodservice Technologies Inc.
REPLENISHING SUPPLIES
SYRUP
If the system indicates that the syrup is sold out, the procedure in Table 5 should be performed to replace the BIB (Bag-In-
Box) syrup source.
Table 5.
Step Procedure
1. Replace the empty BIB and wait for the Out of Product indicator light go off.
2.
Fill the barrel by pulling to open the barrel faceplate relief valve for the barrel (See Fig-
ure 6). The product will then begin to fill inside the barrel. Continue filling the barrel to
the level shown in Figure 6 (approx. half way between the relief valve and the top of the
barrel, depending on the product type) for 100-110% overrun.
3. When the barrel is full, turn on refrigeration. When refrigeration shuts off, the product
is ready to serve.
Figure 6.
Type 1 BIB Syrup Connections
Refer to Table 6 and Figure 7 when replacing a Type 1 BIB container.
Table 6.
Step Procedure
1. Unscrew unit connector from the empty syrup box.
2. Place a new BIB on the rack, with the proper side up, and open the cardboard flap. Be
careful not to puncture the bag with any sharp objects.
3. Pull the bag container out of the box and remove the dust cap.
4. Rinse the connector in warm water.
5.
Screw the connector (clockwise) onto the bag connector.
The connection must be air tight.
IMPORTANT:
!

Unit Connector
Bag Connector
(Red - Female)
(White - Male)
Syrup Tube
Viper Operator’s Manual
© 2022, Marmon Foodservice Technologies Inc. - 9 - Publication Number: 620073146OPR
Figure 7.
Type 2 BIB Syrup Connections
Refer to Table 7 and Figure 8 when replacing a Type 2 BIB container.
Table 7.
Step Procedure
1. Push in on the outer connector tab and pull the syrup hose and stub out to unlock the connector from the BIB.
2. Pull the connector sideways to disengage the line from the bag connector.
3. Place a new BIB on the rack and open the cardboard flap. Be careful not to puncture the bag with any sharp objects.
4. Pull the bag connector out of the box and remove the dust cap.
5. Rinse the QCD connector in warm water.
6.
Re-install the QCD connector onto the new BIB connector by slipping it onto the connector and pushing the syrup hose
and stub down toward the box.
Button should be flush, as shown in Figure 8.
Bag Connector
Stub
Syrup Tube
Connector Tab
Figure 8.
CO2
CO2 (Carbon Dioxide) Warning
!
WARNING:
To avoid personnel injury and/or property damage, always secure the CO2 cylinder per local codes.
IMPORTANT:
!

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!
WARNING:
CO2 Displaces Oxygen. Strict Attention must be observed in the prevention of CO2 gas leaks in the entire CO2 and FCB system.
If a CO2 gas leak is suspected, particularly in a small area, immediately ventilate the contaminated area before attempting to
repair the leak. Personnel exposed to high concentration of CO2 gas experience tremors which are followed rapidly by loss of
consciousness and possible death.
Replenishing CO2 Supply
The Viper unit is designed to operate on a CO2 input pressure of 70 to 75 psig. If the installation location has either an
independent tank and regulator or a bulk CO2 supply that feeds more than one machine, a shutoff valve and secondary
regulator must be placed in the line from the bulk supply to the Viper unit to reduce the CO2 pressure at the unit to 70-75
psig. Perform the procedure in Table 12 to pressurize the CO2 system.
The CO2 supply MUST be changed in accordance with local safety procedures. Maximum CO2 pressure to the Viper unit
MUST NEVER EXCEED 75 psi. If pressure exceeds 75 psi, damage to the unit may result. Minimum CO2 pressure to the Viper
unit is 70 psig.
WATER
Viper requires a minimum water flow rate of 100 gal. per hr. for a 2 barrel unit. Minimum water pressure is 25 psig.
Maximum water pressure to the unit is 100 psig.
Water Filters
Water filters are recommended to insure proper operation of the unit. Refer to local procedures for replacement intervals
and service.
Maintaining Product Quality
It has been determined that there are three main factors that affect the rate at which product quality diminishes, as
indicated by a change in product appearance. These factors are:
1. Dispensed Product Throughput
2. Programmed Defrost Scheduling
3. Viscosity Setting
It is recommended that the following instructions be read and followed relative to operating and establishing settings on
the Viper equipment. Anyone who has not been trained to service this equipment should not attempt to modify equipment
settings. Contact an authorized service provider.
The following instructions are generic in nature. Your actual water system may vary according to your situation. Please
follow any specific instructions for your location.
Intelligent Defrost TM System
The control system in the Viper unit includes a function to automatically defrost product in the cylinder when product
throughput is not sufficient to maintain quality. It also allows the service provider to set defrost lockouts during busy times
during the day.
Sleep Mode Recommendations
Sleep Mode is recommended when the unit will not have any usage for a period of time over 3 hours. This increases the life
of the machine and reduces energy consumption.
A wake time must be programmed to return the unit to normal operation. It is recommended that the unit be programmed
to wake up approximately 20 minutes before product is needed. For ambient temperature higher than 75oF, the times may
increase as the ambient temperatures increases.
Viscosity Setting
The lowest possible viscosity settings are recommended to achieve desired drink quality. In most typical installations, using
sugar-based syrup allows the viscosity to be set slightly higher. Diet syrups freeze much more readily than sugar based
syrups, so the viscosity should be set lower for diet products.
This increased viscosity is achieved by freezing the product in the cylinder to a lower temperature, thereby increasing ice
crystal size and growth. As the ice crystal size increases, there is a potential for product quality to diminish.

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© 2022, Marmon Foodservice Technologies Inc. - 11 - Publication Number: 620073146OPR
PREVENTATIVE MAINTENANCE
SUMMARY
There are no daily maintenance procedures required on the Viper unit other than normal cleanup of spills or overspray and
emptying the drip tray. Normal equipment maintenance intervals are listed in Table 8 It is recommended that a preventa-
tive maintenance procedure be performed every twelve (12) months. This procedure should include all of the maintenance
items described in Table 8 and the following sections.
Table 8.
Preventative Maintenance Summary
Maintenance Procedure Frequency of Maintenance
Clean Air Filter Monthly or more often, as necessary (See Table
9)
Check BRIX Every 12 months or when changing syrup types
(“BRIX Setup Menu”)
Seal Change Every 12 months
Clean Condenser Coil Every 12 months or as necessary
Sanitize Unit Every 12 months or when changing syrup types
Check Water Filter Every six months or if water pressure in the sys-
tem is low.
Change or Rotate Scraper Blades Every 12 months
Check for Leaks Every 12 months
Clean BIB Connectors & check operation of
syrup sold out switches
Every six months or when changing syrup types.
Check Clock Setting Every six months or when changing to or from
daylight savings time
Change caged o-ring on models w/ Motor-
man Valves.
Lubricate every 6 months or more frequently if
valve lever gets tight to operate. Caged O-Rings
should be replaced every 12 months or when
changing syrup types
CAUTION:
!
Only trained and certified electrical, plumbing and refrigeration technicians should service this unit. All wiring and plumb-
ing must conform to national and local codes.

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MAINTENANCE
Maintenance is important to the quality of the product being served. The following sections outline the minimum
requirements for periodic maintenance of the unit and the surrounding service area.
NOTE: Do not use abrasive cleaners on the unit.
IMPORTANT:
!
Only trained and qualified persons should perform these cleaning procedures.
DAILY MAINTENANCE
On a daily basis, clean all external surfaces with a mild soap solution and rinse with clean water. Dry all external surfaces
with a clean soft cloth. Remove the drip tray (if applicable) and wash with a mild soap solution. Dry the tray thoroughly and
replace it.
CAUTION:
!
Do not use chlorine based solutions on stainless steel surfaces.
MONTHLY MAINTENANCE
Cleaning Air Filter
The air filter should be cleaned at least once a month (more often in harsh environments). Perform the procedure in Table
9 to clean the air cleaner.
Table 9.
Step Action
Open the merchandiser
Remove the filter by grasping the two tabs (Figure 9) and sliding it straight out the front
of the unit.
Carefully wash the filter with clean water. Shake out the excess water.Need to wait for it
to fully dry.
Reinstall the air filter.
Close the merchandiser.
Tab Tab
Figure 9.
1.
2.
3.
4.
5.

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© 2022, Marmon Foodservice Technologies Inc. - 13 - Publication Number: 620073146OPR
ANNUAL MAINTENANCE
There are several procedures that should be completed on an annual basis. There procedures help to insure proper opera-
tion of the system on a long term basis. Refer to Table 8 for a listing of the annual maintenance items.
Inspecting and Replacing Scraper Blades
Scraper blades should be inspected for wear during the annual maintenance check. To inspect the blades, perform the pro-
cedure in Table 10.
!
WARNING:
In Step 2, when purging is complete, disconnect electrical power from the unit. Failure to disconnect the power could result
in serious injury, death, or equipment damage.
Table 10.
Step Action
1. Purging a Barrel
2. When purging is complete, disconnect electrical power from the unit.
3. Remove the four (4) 3/4 in. nuts from the faceplate and slowly remove the faceplate
from the unit.
4. Slowly pull the blade assembly out of the barrel.
5. Rinse and inspect the blade assembly for signs of wear.
6. If there is significant wear on the blades, Reverse or replace them, depending on the
wear pattern.
7. Replace the blade assembly and bushings (PN 2392) onto the motor shaft in the bar-
rel.
8. Re-install the faceplate and replace the four (4) mounting nuts. Hand tighten the nuts
until the faceplate makes contact with the gasket, then use a wrench to tighten the
nuts an additional 1/4 turn. Be careful not to over tighten the nuts or cracking of the
faceplate may result.
9. Refill the barrel with product. “Filling a Barrel”.
10. When barrel fill is complete, perform a motor calibration. “Calibrating a Motor”
.
.
Cleaning the Syrup Connections
Syrup connections should be cleaned at least every six months, or when syrup types are changed. Perform the procedure in
Table 11 to clean the BIB connectors.
Table 11.
Step Action
1. Open the merchandiser and select OFF for the barrel to be cleaned.
2. Remove the quick disconnect from the BIB container.
3. Fill a suitable pail or bucket with soap solution.
4. Submerge the disconnect in the soap solution and then clean it using a nylon bristle
brush. (Do not use a wire brush). Rinse with clean water and dry.

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Servicing Motorman Dispensing Valves
NOTE: Dispensing valves with caged o-rings should be serviced (lubricated) every 6 months or more frequently if the valve lever gets tight
to operate. Caged O-rings should be replaced every 12 months.
Refer to Figure 10 and perform the procedure in Table 12 to lubricate or change caged o-rings in each dispensing valve.
Suggested Sanitizers
KAY-5® Sanitizer/Cleaner (100 PPM)
Mix one packet of KAY-5® Sanitizer/Cleaner per 2.5 gallons of tap water [70°-100°F (24°-35°C)] according to manufacturer's
instructions to ensure 100 PPM of available chlorine.
Household Bleach (200 PPM)
For 6% Sodium Hypochlorite bleach, mix 2.5 fl oz (75mL) in 5 gallons of tap water [70°-100°F (24°-35°C)]. For 5.25% Sodium
Hypochlorite bleach, mix 2.2 fl oz (66mL) of bleach in 5 gallons of tap water [75°-95°F (24°-35°C)]. This will ensure a bleach
solution of 200 PPM of available chlorine.
Figure 10. Self-Closing Dispensing Valve
!
WARNING:

In Step 1, when defrost is complete, disconnect electrical power from the unit. Failure to disconnect the
power could result in serious injury, death, or equipment damage.
Table 12.
Step Action
1. Defrost freeze cylinders, shut unit down, disconnect electrical power from Unit.
2. Perform the procedure in Table 15 to empty the barrels.
3. Remove the hex nuts and flat washers securing the faceplate to the freeze barrel, then remove the faceplate from the
barrel.
4. Carefully remove the large o-ring from the faceplate.

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© 2022, Marmon Foodservice Technologies Inc. - 15 - Publication Number: 620073146OPR
NOTE: Use Dow-Corning DC-111 (P/N 321471000) light grade silicone lubricant to lubricate the O-rings.
Servicing SPH Dispensing Valves
Sanitizing the System
The syrup systems should be sanitized every 180 days by a qualified service technician following the sanitizer manufac-
turer’s recommendations or when changing syrup types.
The sanitizing process consists of emptying the barrel, washing the lines and barrel, cleaning the BIB connectors, rinsing
and refilling the system.
NOTE: Sanitizing should only be performed by qualified service technicians.
Suggested Sanitizers
KAY-5® Sanitizer/Cleaner (100 PPM)
Mix one packet of KAY-5® Sanitizer/Cleaner per 2.5 gallons of tap water [70°-100°F (24°-35°C)] according to manufacturer's
instructions to ensure 100 PPM of available chlorine.
Household Bleach (200 PPM)
For 6% Sodium Hypochlorite bleach, mix 2.5 fl oz (75mL) in 5 gallons of tap water [70°-100°F (24°-35°C)]. For 5.25% Sodium
Hypochlorite bleach, mix 2.2 fl oz (66mL) of bleach in 5 gallons of tap water [75°-95°F (24°-35°C)]. This will ensure a bleach
solution of 200 PPM of available chlorine.
5. Unscrew the relief valve from the faceplate.
6. Disassemble the dispensing valve (see Figure 10).
7. Remove ice ball grate from faceplate, if applicable
8. Remove the two screws and hold-down plates securing the spring housing to the dispensing valve body, then remove
the housing.
9. Remove the torsion spring from the dispensing valve.
10. Remove the knob, spring, sleeve, and lever from the dispensing valve.
11. Remove spring fitting from dispensing valve.
12. Press the valve with the caged O-ring, down and out of the dispensing valve body.
13. Carefully remove the caged O-ring from the valve.
14.
Wash all the parts in warm water. Remove all traces of syrup and lubricant, especially from the faceplate, o-rings, ice
ball grate (if applicable), and dispensing valve. If parts are excessively coated, wipe clean with a paper towel to remove
excess syrup and lubricant, especially from caged o-ring and dispensing valve. Use a brush (provided with the unit) to
clean the faceplate relief valve passages.
15. Submerge all the parts in a sanitizing solution according to the suggested sanitizers above for 10 minutes (no more
than 15 min).
16. Remove the parts from the sanitizing solution and place them on clean paper towels.
17. Assemble the dispensing valve. Rinse them with warm water, and place them on clean paper towels.
18. Lubricate the caged o-ring. Carefully install the caged o-ring onto the valve from the straight end (opposite tapered
end). Lubricate the grooves that the o-ring rides to fill in all void areas around the o-ring.
19. Carefully install the valve with the caged o-ring in the dispensing valve body.
20. Install the spring fitting, knob and lever parts, torsion spring and spring housing assembly by reversing the removal
procedure. Do not tighten down the hold-down plates securing the spring housing at this time.
21.
After re-installing the faceplate, turn the dispensing valve spring housing to the left (counterclockwise) to put tension
on the tension spring. Apply just enough tension so that the dispense valve shaft returns to the closed position after
release. Do not overtighten. Overtightening results in a high activation force on the valve.
Table 12.
Step Action

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Figure 11.
!
WARNING:

In Step 1, when defrost is complete, disconnect electrical power from the unit. Failure to disconnect the
power could result in serious injury, death, or equipment damage.
Table 13.
Step Action
1. Defrost freeze cylinders, shut unit down, disconnect electrical power from Unit.
2. Perform the procedure in Table 14 to empty the barrels.
3. Remove the hex nuts and flat washers securing the faceplate to the freeze barrel, then remove the faceplate from the bar-
rel. 4. Carefully remove the large o-ring from the faceplate.
4. Unscrew the relief valve from the faceplate.
5. Disassemble the dispensing valve (see Figure 11).
6. Remove Ice Ball Grate from faceplate, if applicable.
7.
Wash all the parts in warm water. Remove all traces of syrup and lubricant, especially from the faceplate, o-rings, ice ball
grate (if applicable), and dispensing valve. If parts are excessively coated, wipe clean with a paper towel to remove excess
syrup and lubricant, especially from caged o-ring and dispensing valve. Use a brush (provided with the unit) to clean the
faceplate relief valve passages.
8. Submerge all the parts in a sanitizing solution according to the suggested sanitizers above for 10 minutes (no more than 15
min).
9. Remove the parts from the sanitizing solution, rinse them with warm water, and place them on clean paper towels.
10. Carefully re-install the valve and corresponding parts into the faceplate, and re-install the faceplate onto the machine.
NOTE: Use Dow-Corning DC-111 (P/N 321471000) light grade silicone lubricant to lubricate the faceplate O-ring.