FBD FBD553D Setup guide

INSTALLATION, OPERATION, AND SERVICE MANUAL
FOR THE
MODEL FBD553D
FROZEN BEVERAGE DISPENSER
SPECIFICATIONS
DIMENSIONS
Width 20.25 inches (511 mm)
Depth 33.5 inches (851 mm)
Height (Countertop Unit With Door) 41.4 inches (1054 mm)
Height (Optional Roll Around Unit/Stand) 68.0 inches (1727 mm)
WEIGHT
Shipping 415 pounds (188 kg)
Empty 365 pounds (165 kg)
Operational 390 pounds (177 kg)
WATER REQUIREMENTS
Minimum flowing pressure 30 PSIG (206.8 KPa)
Maximum static pressure 70 PSIG (483.0 KPa)
CARBON DIOXIDE (CO2)REQUIREMENTS
Minimum pressure 70 PSIG (483.0 KPa)
Maximum pressure 75 PSIG (517.5 KPa)
NOTICE:
The information contained in this document is subject to change without notice.
FBD MAKES NO WARRANTY OF ANY KIND WITH REGARD TO THIS MATERIAL, INCLUDING, BUT NOT LIMIT-
ED TO, THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR
PURPOSE. FBD shall not be liable for errors contained herein or for incidental consequential damages in connection with the
furnishings, performance, or use of this material.
This document contains proprietary information which is protected by copyright. All rights reserved.
© Copyright 2006 by FBD, all rights reserved.
This manual supersedes and replaces 24-2116-0001 dated 06/27/05.
REV: 10/25/06
FBD Part Number: 24-2116-0001
THIS DOCUMENT CONTAINS IMPORTANT INFORMATION
This manual must be read and understood before the installation and operation of this dispenser.
Please refer to the FBD web site (www.fbdfrozen.com) for
information relating to FBD Installation and Service Manuals,
Instruction Sheets, Technical Bulletins, Service Bulletins, etc.
FBD Partnership, LP
•P.O. BOX 18597. •SAN ANTONIO, TX 78218 USA •
•210-637-2800 •FAX [phone] •www.fbdfrozen.com •
•FBD TECHNICAL SUPPORT • 1-866-323-2777 • TECHNICAL SUPPORT FAX [phone]

TABLE OF CONTENTS
SPECIFICATIONS...................................................................................................................................COVER
TABLE OF CONTENTS......................................................................................................................................i
SAFETY PRECAUTIONS ..................................................................................................................................ii
1. PREPARING THE LOCATION ....................................................................................................................1
1.1 LOCATION REQUIREMENTS ...........................................................................................................1
1.2 ADDITIONAL REQUIREMENTS........................................................................................................1
2. RECEIVING AND UNPACKING UNIT.........................................................................................................1
2.1 RECEIVING........................................................................................................................................1
2.2 UNPACKING ......................................................................................................................................1
3. INSTALLING THE UNIT..............................................................................................................................1
3.1 FLUSH MOUNTING...........................................................................................................................1
3.2 ROLL AROUND CART.......................................................................................................................2
4. CONNECTING TO ELECTRICAL POWER ................................................................................................2
5. CONNECTING WATER, CO2, AND SYRUP SUPPLIES ............................................................................3
5.1 WATER SUPPLY................................................................................................................................3
5.2 CO2SUPPLY......................................................................................................................................3
5.3 SYRUP SUPPLY................................................................................................................................4
6. STARTING THE UNIT .................................................................................................................................4
6.1 INITIAL POWER-UP...........................................................................................................................4
6.2 BRIXING.............................................................................................................................................5
6.3 FILLING THE CHAMBER...................................................................................................................6
CRITICAL REGULATOR AND FLOW CONTROL SETTINGS.........................................................................7
7. OPERATION OF THE DISPENSER............................................................................................................7
7.1 OPERATING ELECTRONIC CONTROLS.........................................................................................7
7.2 MACHINE ACCESS .........................................................................................................................11
7.3 MACHINE SETTINGS......................................................................................................................12
7.4 READOUTS......................................................................................................................................13
8. CLEANING AND SANITIZING THE UNIT ................................................................................................13
8.1 GENERAL INFORMATION ..............................................................................................................13
8.2 REQUIRED CLEANING EQUIPMENT.............................................................................................14
8.3 DAILY CLEANING OF THE UNIT....................................................................................................14
8.4 SANITIZING THE SYRUP SYSTEMS .............................................................................................14
9. BASICS OF OPERATION .........................................................................................................................15
9.1 MAKING ADJUSTMENTS TO THE FBD553D.................................................................................15
10. CHANGING FACTORY SET “LEVEL CONTROL” ..................................................................................16
10.1 BEFORE CHANGING “LEVEL CONTROL” SETTINGS..................................................................16
10.2 DRINK TOO HARD AND COLD.......................................................................................................17
10.3 DRINK TOO LIQUID ........................................................................................................................17
10.4 CHANGING THE DEFAULT LEVEL CONTROL SETTING .............................................................18
11. CHANGING FACTORY THAW AND FREEZE SETTINGS.......................................................................18
11.1 BEFORE CHANGING THAW AND FREEZE SETTINGS................................................................18
11.2 CHANGING THAW AND FREEZE SETTINGS................................................................................19
12. BEVTRAK OPERATION............................................................................................................................19
12.1 NAVIGATING THE BEVTRAK MENU..............................................................................................19
12.2 NORMAL OPERATION....................................................................................................................20
13. CRITICAL INFORMATION ........................................................................................................................20
13.1 DEFROST AND RUN TIME DELAY.................................................................................................20
13.2 CHAMBERS 90% FULL ON INITIAL SET UP .................................................................................20
13.3 LINE VOLTAGE DROP ....................................................................................................................21
13.4 LONG TUBING RUNS .....................................................................................................................21
14. TROUBLESHOOTING GUIDE..................................................................................................................21
MECHANICAL............................................................................................................................................21
ELECTRICAL.............................................................................................................................................23
ELECTRONIC CONTROLS.......................................................................................................................25
REFRIGERATION......................................................................................................................................25
DRINK QUALITY........................................................................................................................................27
LCD DISPLAY ERROR MESSAGES.........................................................................................................29
LCD DISPLAY MESSAGES.............................................................................................................................32
LCD DISPLAY ERROR MESSAGES ..............................................................................................................33
WARNING LIGHTS..........................................................................................................................................33
i

ii
SAFETY PRECAUTIONS
We at FBD are concerned about your safety. Please carefully read the following precautions before working with the
FBD553D unit. This will familiarize you with proper equipment handling techniques.
LIFTING
• To avoid personal injury or damage, do not attempt to lift the unit without help. The empty unit weighs
approximately 365 pounds (165 kg). The use of a mechanical lift is recommended.
• Use gloves to protect hands from being injured by the edges of cross bracing if lifting by hand.
• Use proper equipment and lifting techniques when lifting or moving equipment. The unit is top heavy.
Maintain unit in a vertical, upright position when lifting and positioning the unit.
ELECTRICAL
•This unit must be properly electrically grounded to avoid possible fatal electrical shock or serious
injury to the operator. The power cord is provided with a three prong grounded plug. If a three-hole
grounded electrical outlet is not available, use an approved method to ground the unit. Only qualified
electricians should perform this task and the work performed should meet all applicable codes.
• Always disconnect electrical power to the unit to prevent personal injury before attempting any
internal maintenance. Only qualified personnel should service internal components of electrical
wiring.
CARBON DIOXIDE (CO2)
•CO2(carbon dioxide) displaces oxygen. Strict attention must be observed in the prevention of CO2
gas leaks in the entire CO2and soft drink system. If a CO2gas leak is suspected, immediately
ventilate the contaminated area before attempting to repair the leak. Personnel exposed to high
concentrations of CO2gas will experience tremors which are followed rapidly by loss of conscious-
ness and suffocation.
• To avoid personal injury and/or property damage, always secure CO2cylinders in an upright position
with a safety chain to prevent cylinders from falling over. Should the valve become accidentally
damaged or broken off, a CO2cylinder can cause serious personal injury.
15. ILLUSTRATIONS, PARTS LISTINGS, AND DIAGRAMS.........................................................................34
15.1 MOUNTING DIAGRAM ..................................................................................................................34
15.2 FLOW DIAGRAM/SCHEMATIC......................................................................................................35
15.3 ELECTRICAL/SCHEMATIC-01.......................................................................................................36
15.4 ELECTRICAL/SCHEMATIC-02.......................................................................................................37
15.5 FRAME SUB ASSEMBLY...............................................................................................................38
15.5 ELECTRICAL BOX ASSEMBLY.....................................................................................................39
15.7 FAN SHROUD ASSEMBLY............................................................................................................40
15.8 REFRIGERATION COMPONENTS ..........................................................................................41-42
15.9 FREEZE PACK/MANIFOLD ASSEMBLIES....................................................................................43
15.10 TEMPERATURE SENSOR REPLACEMENT.................................................................................44
15.11 MISCELLANEOUS COMPONENTS.........................................................................................45-46
15.12 EXPANSION TANK ASSEMBLIES.................................................................................................48
15.13 BEATER BAR ASSEMBLIES ....................................................................................................49-50
15.14 CONTROLLER BOARD ASSEMBLY .............................................................................................52
15.15 HEADER SUB ASSEMBLIES ...................................................................................................53-54
15.16 HEADER ASSEMBLY................................................................................................................55-56
15.17 PRODUCT HEADER ASSEMBLIES ..............................................................................................57
15.18 FRONT ASSEMBLIES....................................................................................................................58
15.19 OUTER COMPONENTS ................................................................................................................59
15.20 DDV NOZZLE AND FACE PLATE ASSEMBLY..............................................................................60
15.21 RETRO MERCHANDISER DOOR, FBD553 (7-11) .......................................................................61

1. PREPARING THE LOCATION
1.1 LOCATION REQUIREMENTS
A. The operational FBD553D countertop unit
weighs 390 pounds (177 kg) and requires a
sturdy, level surface for placement. When
selecting a counter location, ensure the
counter will support the unit weight plus the
weight of any additional equipment placed
near it.
B. Adequate space above and behind the unit
(See Figure 1.1) is required to allow:
1. Removal of side panels, if service is
necessary.
1
2INCHES
12 INCHES
2INCHES
2INCHES
Air Circulation
Figure 1.1
2. Air circulation around vents on sides, back, and top of unit.
C. A well-ventilated room is required with a temperature of 50°F to 90°F (10°C to 32.5°C). The
environment, however, should be stable and not subject to abrupt changes in temperature.
D. The unit should not be exposed to direct sunlight or chemicals.
1.2 ADDITIONAL REQUIREMENTS (TO BE PROVIDED BY THE CUSTOMER)
A. CO2supply with a pressure of 70-72 PSIG (482.6 to 496.4 KPa). If a bulk CO2supply is used,
the pressure should be set at 115 to 120 PSIG (793.5 to 828.0 KPa) and a secondary
regulator installed at the unit to reduce the pressure to 70-72 PSIG (482.6 to 496.4 KPa).
B. Syrup supply - Bag-in-Box or five (5) gallon syrup tank (figal).
C. Water supply with a minimum flowing pressure of 30 PSIG (206.8 KPa) and a maximum static
pressure of 70 PSIG (483.0 KPa).
2. RECEIVING AND UNPACKING UNIT
2.1 RECEIVING
Each unit is tested and thoroughly inspected before shipment. At the time of shipment, the carrier
accepts the unit and any claim for damages must be made with the carrier. Upon receiving the unit
from the delivering carrier, carefully inspect carton for visible indication of damage. If damage exists,
have carrier note same on bill of lading and file a claim with the carrier.
2.2 UNPACKING
A. Cut banding from shipping carton and remove carton by lifting up. Remove protective side
panels and four corner protectors.
B. Remove drip tray assembly, accessory kit and manual from top packaging. Contact the dealer
if any parts are missing or damaged.
C. Remove side panels from unit.
D. Inspect unit for concealed damage. If evident, immediately notify delivering carrier and file a
claim against same.
E. Lift unit up by the frame cross bracing and remove lower portion of carton.
F. Remove shipping board from bottom of unit by accessing and removing the bolts located on the
underside of the shipping board.
3. INSTALLING THE UNIT
There are several ways to install the unit. Follow the appropriate directions for the method you are
using. Insure that there is a minimum of twelve (12) inches (30.48 cm) ABOVE and two (2)
inches (5.08 cm) on the SIDES and BEHIND the unit for proper ventilation (see Figure 1.1).
3.1 FLUSH MOUNTING
Flush mounting is when the unit is mounted on a countertop. Follow the following guidelines to
ensure a proper installation.
A. Be sure the counter will support 390 pounds (177 kg) the full length of the unit (including the drip
tray). If permanently mounting the unit to a countertop, use the information in Section 14.1 to

2
Figure 4.2
240V
120V
120V
Figure 4.1
mark and drill the four (4) mounting holes in the countertop.
B. With the side panels removed, lift unit by the frame cross bracing and place unit on the counter.
C. If permanently mounting the unit to a countertop, install four (4) 3/8-16 UNC bolts (not included)
through the underside of the counter [through the four (4) mounting holes drilled in the step just
above], and into the frame.
D. When the dispenser is to be permanently mounted to the counter top, seal dispenser base to
counter top with a bead of clear silicone caulk or sealant which provides a smooth and easily
cleaned bond to the counter.
3.2 ROLL AROUND CART
Aroll around cart is used when a suitable countertop is not available and allows the unit to be moved
for cleaning. These can be purchased from the dealer.
A. Lock the wheels on the roll around cart.
B. With the side panels removed, lift unit by the frame cross bracing and place the unit on the cart.
C. Secure the unit to the cart by installing four (4) 3/8-16 UNC bolts (not included) through the cart
mounting holes and into the frame of the unit.
D. When the dispenser is to be permanently mounted to the roll around cart, seal dispenser base
to cart with a bead of clear silicone caulk or sealant which provides a smooth and easily cleaned
bond to the counter.
4. CONNECTING TO ELECTRICAL POWER
Continuity
Ground
Use the following guidelines to connect electrical power to the machine for both 50 and 60 Hz service.
A. The machine requires single phase 230VAC. If line voltage is below 215VAC or above 245VAC,
a10% buck and boost transformer must be used. If a buck and boost transformer is installed,
ensure that the boosted leg is on L1 of the contactor. Operation below 215VAC or above
245VAC may damage the unit and cause inconsistent performance. This also voids all
warranties.
B. If connected to a "delta" three phase electrical system, use the two low voltage legs (check each
leg to ground to insure the low voltage legs are used). Using the high voltage leg will cause
the machine to malfunction. In some locations, the power supply may have only one 230 volt
hot leg. If so, ensure the hot leg goes to the L1 contactor in the electrical box.
C. This unit will not work properly if there is more than a 10V voltage drop in the power supply line
between the power source and the machine. A drop of more than 10V indicates undersized
wiring or excessively long runs.
D. The unit must be installed on a "single branch" circuit (on a circuit by itself), protected by 30Amp
service and a 30 Amp fuse (or circuit breaker).
E. It is recommended that a 3 conductor, 30 Amp receptacle (NEMA #L-630-R) be used. Using a
voltmeter, check voltage across both "hot legs" (240VAC) and between ground and each "hot
leg" (120VAC) to ensure proper wiring and voltage (see Figure 4.1).
F. Remove the plug from the power cord and feed the cord through the strain relief located at the
back of the unit. Tighten the strain relief securely. Reinstall the plug on the power cord and
check for continuity on the plug across both "hot legs" and no continuity between each "hot leg"
and ground (see Figure 4.2).
G. Do not connect the unit to power at this time.

5. CONNECTING WATER, CO2, AND SYRUP SUPPLIES
5.1 WATER SUPPLY
IMPORTANT
A WATER PUMP AND WATER REGULATOR ARE INSTALLED IN THE BASE OF THE MACHINE.
A WATER FILTER SHOULD BE INSTALLED IN THE WATER LINE BEFORE BEING
CONNECTED TO THE MACHINE. FLUSH THE FILTER WITH SEVERAL GALLONS
(12-15 LITERS) OF WATER PRIOR TO USE TO INSURE BLACK CARBON "FINES" ARE NOT
FED INTO THE FREEZING CHAMBER.
3
Figure 5.1
CAUTION:
THE BACKFLOW PREVENTION DEVICE (FBD PN 12-2272-0001) MUST HAVE A DRAIN LINE
CONNECTED TO THE VENT (SEE FIGURE 5.1). THIS IS REQUIRED TO DRAIN AWAY WATER
IN THE EVENT OF A BACKFLOW SITUATION OR A FAILURE OF THE BACKFLOW DEVICE.
FAILURE TO DO SO MAY RESULT IN FLOODING OF THE ESTABLISHMENT.
NOTE:
Water pipe connections and fixtures directly connected to a potable water supply shall be sized,
installed, and maintained in accordance with federal, state and local codes.
A. Connect the backflow prevention assembly to the water inlet of the unit (see Figure 5.1). The
backflow prevention assembly is provided with the unit.
B. Fabricate a 3/8 inch supply line for connecting the unit to a potable water supply (a 3/8” barb by
1/4” flare nut fitting will be required).
C. Install a shutoff valve in the water line as close to the unit as practical and convenient. The use
of a water filter is recommended.
D. Clear the line by running a minimum of two (2) gallons (7.57 liters) of water through the line
before attaching the line to the unit.
E. Connect the line to the bulkhead fitting labeled "WATER IN" located at the rear of the unit (see
Figure 5.2).
F. Do not turn water on at this time.
5.2 CO2SUPPLY
NOTE:
The CO2supply may come from either an independent tank/regulator or a bulk CO2system. If
connected to a bulk CO2system, ensure the bulk regulator is set at 115 to 120 PSIG (793.5 to
828.0 KPa)] and install a shutoff valve and a secondary supply regulator [to be set at 70-72 PSIG
(482.6-496.4 KPa)] in the line. Ensure that the CO2line comes directly from the main branch
on the bulk supply and is not branched off down line. Failure to do so may starve the unit
of CO2flow and cause performance problems.
A. Fabricate a 3/8 inch supply line for connecting the unit to a CO2supply.
B. Connect the supply line to the CO2bulkhead fitting labeled "CO2IN" located at the rear of the
unit (see Figure 5.2). A 3/8” barb by 1/4” flare nut fitting will be required to make connection.
CO2
R SYRUP L SYRUP
C SYRUP WATER
DRAIN WATER
SUPPLY
TO UNIT
Figure 5.2

4
Figure 6.1
C. Splice a barb "cross" into the CO2supply line and run two (2) lines to the syrup pump CO2inlets.
Or
If Figal tank will be utilized, splice a barb "cross" into the CO2supply line and run three (3) lines
to tank location and install CO2tank couplers to end of lines.
D. Do not turn on the CO2at this time.
5.3 SYRUP SUPPLY
The unit may be connected to either a BIB (Bag-in-Box) or a five-gallon syrup supply (figal). Use
the appropriate connection method below.
NOTE
Installations requiring long runs of tubing [25 feet or more (7.62 meters)] may encounter pressure
fluctuation problems. The machine's sensors may indicate that the machine is out of syrup, water,
or CO2. To avoid pressure fluctuations, consider the following solutions.
A. Increase the tubing size to 3/8 inch diameter.
B. Install booster pumps in the supply lines. Use a vacuum regulating valve with syrup booster
pumps.
C. Increase primary CO2regulator pressure from bulk or tank CO2to 105 - 120 PSIG (723.9 to
828.0 KPa). A secondary regulator WILL be necessary for syrup pumps to avoid exceeding
manufacturer’s recommended operating pressures. Set the secondary regualtor to 70-72 PSIG
(482.6 to 496.4 KPa).
BIB SUPPLY
A. Fabricate three (3) 1/4 inch supply lines for connecting the unit to the syrup pumps.
B. Connect the lines to the bulkhead fittings labeled "SYRUP LEFT", "SYRUP CENTER" and
"SYRUP RIGHT" located at the rear of the unit (see Figure 5.2).
C. Do not turn on the CO2at this time.
FIVE GALLON (FIGAL) TANK SUPPLY
A. Fabricate three (3) 1/4 inch supply lines for connecting the unit to the syrup tanks.
B. Connect the lines to the bulkhead fittings labeled "SYRUP LEFT", "SYRUP CENTER" and
"SYRUP RIGHT" located at the rear of the unit (see Figure 5.2).
C. When using five gallon (figal) syrup tanks, a Syrup Restart Valve (SRV) and tank couplers
must be used on each line. Warranties will be void if an SRV is not installed.
1. The "OUT OF" devices in the machine will not function properly without the use of a Syrup
Restart Valve. If the "OUT OF" devices do not function, the machine will supply only water
to the product cylinder and it will freeze up.
2. When replacing a figal, insure that the syrup line to the dispenser is attached to the figal
before the CO2line is attached to the figal. This will allow the SRV to work properly.
3. To operate the SRV, press the restart button after syrup tank is changed. The red light
beside each chamber will then go out and product will refreeze.
D. Do not turn on the CO2at this time.
6. STARTING THE UNIT
6.1 INITIAL POWER-UP
A. Insure the electrical power is disconnected from the
unit.
B. Open front marquee door, if installed, by firmly
pulling back at the bottom and rotating up and over.
C. Using a Phillips head screwdriver, remove the
stainless steel access panel located below the
keypad.
D. Remove the splash plate and electric box cover
(see Figure 6.1).
E. Plug unit in to the electrical power. Check for the display of information on the LCD control panel
(this will read "COPYRIGHT" on bottom line of LCD display).
COVER

5
Figure 6.2 Figure 6.3
6.2 BRIXING
A. With the unit powered up, press both of the "OFF" buttons on the display to ensure the unit is
in the OFF state.
CAUTION
CHECK ALL SUPPLY LINES TO INSURE THAT THEY ARE CONNECTED TO THE CORRECT
FITTINGS. IF LINES ARE NOT CONNECTED PROPERLY, COMPONENTS WILL BE DAMAGED.
B. Open the water supply valve and check all water line connections for leaks.
C. Connect the BIB connectors, or the syrup and CO2couplers, to figal tanks. Check all syrup
supply connections at the rear of the machine for leaks
D. Open the CO2tank valve and adjust the primary tank regulator until the "CO2Pressure"
readout in the "SERVICE MENU\ READOUTS\ COMMON READOUTS" reads 70-72 PSIG
(482.6 KPa to 496.4 KPa). Check all CO2line connections for leaks.
E. Adjust the CO2secondary regulator (located inside the machine) to read 28-32 PSIG (193.2 to
220.8 KPa) according to the LCD readout found in the "REGULATED CO2" readout in the
"SERVICE MENU\ READOUTS\ COMMON READOUTS" section of the LCD menu.
IMPORTANT!
SET ALL PRESSURES USING THE LCD READOUTS ON THE UNIT - NOT BY THE GAUGES
ON THE REGULATORS!
F. Close Syrup flow controls by backing (counter-clockwise) controls all the way out (see Figure
6.4).
G. Using water only, check the flow rate (through the sample valve) and set water flow to provide
aflow of 15 ounces in 10 seconds using a graduated container. Do this for both left and right
side flow controls. Turn control adjustment screw clockwise to increase flow or
counter-clockwise to decrease flow.
H. Pre-set Syrup flow by turning in Syrup flow controls four (4) turns (clockwise).
I. Place a container under the sample tube and fully depress the sample valve until a good water
and syrup mixture is obtained. Sample tube is located inside unit. This sample should be
discarded.
J. Place a sixteen (16) ounce (0.473 l) cup under sample tube and fully depress the sample valve
until 9 - 12 ounces (0.266 - 0.355 liter) have been dispensed into cup.
L1
L2
F. With voltage meter, check voltage at contactor between L1 & L2 and record. Also check
between L1 and ground bar, and between L2 and ground bar, to ensure highest voltage leg is
on L1 (see Figures 6.2, 6.3, and Section 14.3).
H. Access the “Line Voltage” readout in the "SERVICE MENU\READOUTS\COMMON
READOUTS" section of the LCD menu. If the “Readout” voltage is more than two (2) volts
different than the voltage across L1 and L2, the "Voltage Offset" must be changed.
Failure to do so will cause performance loss of the unit. To change the "voltage offset", go to
"SERVICE MENU\MACHINE SETTINGS\COMMON SETTINGS" and enter the difference
between the meter reading and the “Line Voltage” readout to make the LCD voltage reading
match the L1 and L2 voltage. Reinstall the splash plate and electric box cover.

K. Measure the brix with a refractometer. Set brix to between 13.5 and 15.0 by adjusting the syrup
brix flow controller clockwise to increase brix level or counter-clockwise to decrease brix level.
If the brix requires adjustment, discard a sample before checking the brix again.
NOTE
Do not adjust the brix with the water flow control setting unless you are unable to obtain the
desired brix with adjustments to the syrup flow control.
Brix reading is affected by temperature. Samples taken from the chamber should be at the
same temperature as from the sample valve.
L. Repeat steps I, J, and K for other side and center.
6.3 FILLING THE CHAMBER
A. Access "CO2SOL" by going to the "SERVICE MENU\MANUAL ON/OFF" section of the service
menu.
B. Displace the air in the chamber with CO2by activating the CO2solenoid.
1. Pull and hold the relief ring until the escaping, rushing air sound almost stops; then release
the ring. Allow the pressure to rebuild in the tank.
2. Repeat this procedure at least two more times until the air has been displaced by the CO2.
Remember to deactivate the CO2solenoid upon completion.
C. Repeat stepsA and B above for the center and right side of unit. Remember to deactivate the
CO2solenoid upon completion.
D. With CO2in the chamber, press the left side "FILL" button to begin filling the chamber with prod-
uct. If the chamber does not fill, gently pull the Relief Ring until filling begins and then release.
As the chamber fills, the pressure in the chamber will increase until it rises above the PSI fill
point. At this point, the chamber will stop filling and the LCD will readout "Fill Hold". It will then
be necessary to pull the relief ring to relieve the pressure and allow filling to continue. Slowly
pull the relief ring until the pumps activate, then release. Repeat the venting process until the
chamber is 90% full (level with relief valve), then press Fill button to turn OFF.
Fill one (1) chamber at a time.
E. Repeat steps A, B, C, and D for the center and right chambers.
F. Press the "DEFROST" and then the "RUN" buttons for all barrels to begin the freezing process.
The beater motors will begin to run but the compressor will wait for two (2) minutes before
starting. After the two (2) minute waiting period, the machine will defrost and then begin the
freeze cycle.
G. After an initial freeze down [approximately ten (10) to twelve (12) minutes], the product will be
frozen and ready to dispense.
NOTE
On an initial freeze down, products must be given adequate time to absorb CO2. Until CO2is
properly and adequately absorbed, drinks could be too "wet" or too "heavy". If adjustments are
necessary, refer to section 9.
H. Re-check CO2, Water, and Syrup lines for leaks.
6
Figure 6.4

CRITICAL REGULATOR AND FLOW CONTROL SETTINGS
SET ALL PRESSURES USING THE LCD READOUTS ON THE UNIT - NOT BY THE GAUGES ON THE
REGULATORS!
CO2PRIMARY REGULATOR The CO2Primary Regulator MUST BE SET TO 70-72 PSIG (482.6
TO 496.4 KPa) [bulk tank set at 115-120 PSIG (793.5 - 828.0 KPa)].
CO2SECONDARY REGULATOR The CO2Secondary Regulator SHOULD BE SET AT 28-32 PSI
(Secondary Regulator) (193.2 TO 220.8 KPa) STATIC PRESSURE.
The CO2Secondary Regulator is on the header assembly which is
behind the access panel. This regulator is a “non-vent” regulator. This
means that if you lower the regulator setting, you will need to dispense
drinks (with “Fill” activated) until cylinder begins to refill before the new
setting will register on the gauge.
FLOW CONTROLLERS WATER FLOW MUST BE SET TO PROVIDE A FLOW OF 15
OUNCES IN 10 SECONDS BEFORE ADJUSTING THE BRIX. BRIX
MUST BE SET BETWEEN 13.5 -15. Flow controllers are on the
header assembly. A sample may be taken by fully depressing the
sample valve while "FILL" is in the "OFF" position.
7. OPERATION OF THE DISPENSER
7.1 OPERATING ELECTRONIC CONTROLS
A. The electronic machine controls are designed to provide a logical sequence of operation with a
minimum of written instruction. System operating parameters are selected and set from a
menu.
7
FBD
FWDBACK SELECTCANCEL
OFF
RIGHT SIDE
FILL BEATER RUN
DEF.
LEFT SIDE
FILL BEATER RUN
OFFDEF.
CENTER
FILL BEATER RUN
OFFDEF.
Figure 7.1
B. LEFT, CENTER, and RIGHT Buttons (see Figure 7.1).
1. Each barrel has five (5) active buttons. They are labeled FILL, BEATER, RUN, DEF
(defrost), and OFF.
2. Each button operates a double acting switch. Pressing the button once activates the
process. Pressing the button a second time deactivates the process. Take care not to
double press the buttons when first activating a process.
The RUN button initiates the freeze process. After pressing this button, the
beater motors will run for two minutes before the compressor starts. This
delay eliminates the possibility of "short cycle" damage to the compressor.
Run also maintains the flow of product into the chambers when needed.
The OFF button turns off all the machine's refrigeration and chamber refill
systems. All of the electronic controls are still active.
OFF
RUN

The BEATER button activates the beaters inside the freezing chambers. The
beaters can be activated to mix the slurry.
NOTE:
The beaters start automatically when the RUN or DEF buttons are pressed.
The DEF button allows the user to manually defrost chamber. Because the
unit automatically defrosts during the day, it is not necessary to defrost
manually. However, this button provides the option to do so if desired. If the
defrost is manually activated, the unit will return to the previous mode (after
completion of the defrost).
NOTE:
If the machine is in the "OFF" state when the DEF button is pushed, there will
be a two (2) minute delay before the compressor starts.
The FILL button activates the solenoid valves that allow product to flow into
the freezing chambers (providing the pressure in the barrel is low enough to
allow a fill). Each chamber should be filled to 90% of chamber capacity (level
with the relief vent valves) prior to start-up.
C. Common Controls and Displays
1. The four (4) control buttons, located below the LCD display, allow access to the various
menu levels for the machine (see Figure 7.1).
The CANCEL button cancels any current operation and steps the operator
back one (1) level in the menu.
The BACK button steps the operator backwards within the current level. This
button also allows the operator to decrease or lower values (numbers).
The FWD button steps the operator forward within the current level. This
button also allows the operator to increase or raise values.
The SELECT button allows the operator to enter changes in the unit
programming and it also allows the operator to move into different levels in
the menu.
2. The LCD display screen in the center of the control panel allows the operator access to unit
status, settings, and operational information (see Figure 7.2). The screen is divided into
four (4) sections. The upper portions of the screen display the current status of each cham-
ber. The lower half of the screen displays a mode that can be changed or monitored.
D. Explanation of the Menu Structure (See Figure 7.3)
1. Access to the control panel is separated into two (2) levels. These levels have been
established to make certain information available to the operators and other information
available to service personnel.
Level One This CUSTOMER MENU level is designed for the machine operator at the
store level. The store operator should only access this level of information,
and should NOT access or make changes in the SERVICE MENU without
prior authorization and approval.
Level Two The SERVICE MENU has been established for the use of authorized service
technicians ONLY.This level provides access to all setup values that will
8
CANCEL
BACK
FWD
SELECT
BEATER
DEF
FILL

9
FBD
FWDBACK SELECTCANCEL
OFF
RIGHT SIDE
FILL BEATER RUN
DEF.
LEFT SIDE
FILL BEATER RUN
OFFDEF.
CENTER
FILL BEATER RUN
OFFDEF.
SIDE 1 STATUS
MODE DISPLAY
SIDE 2 STATUS
Figure 7.2
NOTES
optimize the operation of the machine. Incorrect settings at this level could
prevent the machine from operating properly or cause damage to the unit.
Included in this level are various accumulated totals and diagnostic tools that
help the technician evaluate problems.
NOTE
To access the Service Menu, press the FWD button on the control panel until “SERVICE
MENU” displays. Press the unmarked button on the right side of the panel. The service
menu has been accessed when “MACHINE SETTINGS” displays. Press FWD to access
other options.
E. How to Access and Change Values
The same procedure for changing values applies to all access levels. The following steps allow
the parameters of the control system to be monitored and changed.
1. The current mode is displayed in the lower half of the LCD. Press the FWD button to step
to the next mode. Continue pressing the FWD or BACK button until the desired mode is
displayed. When the desired mode is displayed, press SELECT to enter the mode.
2. To make changes to the displayed mode, press the SELECT button. When a value in the
lower half of the display begins to flash, this indicates that the value can be changed.
3. To change the value, press the FWD button to increase the value or the BACK button to
decrease the value. Any on/off functions can be changed by pressing the SELECT button.
4. Once the desired value is displayed, press the SELECT button to enter the value into the
computer. Pressing the SELECT button will stop the display from flashing. When the value
stops flashing, it has been changed.
NOTE:
When entering TIME, WAKE, or SLEEP functions, both the hours and minutes must be
selected before the computer will accept the change. For the Defrost Times, days in upper
case (capitals) are selected. Days in lower case are NOT selected.

Baseline
Thaw Base
Freeze Base
FFreeze Base
Cutoff LO %
Current Thaw
Current Freeze
Current FFreeze
Base
Thaw/Freeze
Left Side Settings
Center Settings
Right Side Settings
Readouts
Machine
Settings >
Version
Copyright
Customer Menu
Fault Code
History >
Time
Date
Base
Liquid Level
Full Base PSI
Rfill Base PSI
PressConFac
Current Full
Current Rfill
Base
Refrigeration
H2O Reset 50
H20 Out 45
CO2 Reset 50
CO2 Out 45
L Side Sy.
Center Sy.
R Side Sy.
Def Min Time
Def Off Temp
Sold Out Delay
Serial Number
Sy. Reset 50
Sy. Out 45
Base Common
Settings
Right Side Up to 12 Defrost
Times & Day
Day of Week Wake
Sleep
DL Savings
Wake/Sleep
Time >
Service
Menu
Use these buttons on Keypad
to navigate the Menu:
Error History 0
thru 9
To enter "Service Menu"
press blank button on
"Center" of keypad
FBD553D MENU
Up to 12 Defrost
Times & Day
Center
BACK
SELECT
CANCEL
FORWARD
Service Menu
Level Control
Thaw/Freeze
Common
Settings
MaxDefTime
Volt. Offset
Beater %
Tan k Press
Syr Press
Return Temp
Inlet Temp
Liq Level
Common
Readouts
H2O Press CO2 Press
CO2 Press R
Reg CO2 R
Reg CO2 Press
Line Volt
L CO2 Sol
L Solution Sol
L Beater Motor
L Defrost Sol
L Refrig Sol
L Prod Out
C CO2 Sol
C Solution Sol
C Beater Motor
C Defrost Sol
C Refrig Sol
C Prod Out
R CO2 Sol
R Solution Sol
R Beater Motor
R Defrost Sol
R Refrig Sol
R Prod Out
Compressor
Fan Motor
Manual
On/Off
One Side Min
One Side Thaw
One Side Max
Two Side Min
Two Side Thaw
Two Side Max
Full Freeze
Delta T Min
Delta T Max
Sy. Reset 50
Sy. Out 45
Left Side Readouts
Center Readouts
Right Side Readouts
Left Side Thaw/Freeze
Center Thaw/Freeze
Right Side Thaw/Freeze
Left Side Liquid Level
Center Liquid Level
Right Side Liquid Level
Left Side Duty Cycle
Center Duty Cycle
Right Side Duty Cycle
Sy. Reset 50
Sy. Out 45
Machine
Tot als
Load All
Defaults
Are You
Sure?
Comp Hrs
Comp Cycl
Power On Hrs
Sleep Hrs
Left Side Readouts
Center Readouts
Right Side Readouts
Defrost Cycl
Sold Out Hrs
Beater Hrs
Run On Hrs
Error Hrs
Syrup Mins
Common
Tot als
BEVTRAK
Phone #
Call
Hang Up
Reset Modem
Bevtrak Enable = 1
Retry Times = 50
Retry Inv m = 6
Timeout m = 3
BT Manual = 0
Call per m = 1440
Call delay m = 1
CT: MM/DD/YY
HH:MM:SS
Display Modbus Error = 1
Base
Changes
Up to 12 Defrost
Times & Day
Left Side
Defrost Times >
Figure 7.3
10

7.2 MACHINE ACCESS (SEE FIGURE 7.2)
A. Machine Operator Display
Mode Display Description Preset Value
1. VERSION Shows current version of the software installed.
2. TIME Used to set the time of day. The machine uses a
24 hour format (military time) clock. The clock has a
battery backup which maintains correct time even if
not plugged into electrical power.
3. DATE Used to set the date and day of the week. mmm-dd dow
4. DAYLIGHT Sets Daylight Savings Time (DST) option. ON for
SAVINGS use of DST; OFF for use of Standard time.
5. DEFROST TIMES Each side can defrost itself up to 12 times a day. 4 hours
Set the defrost times so the machine does not
defrost during periods of high demand.
Low demand, every 3 hours. High demand, every
4-5 hours. Offset Left Side, Right Side, and Center
defrost times by 45 minutes.
6. WAKE/SLEEP TIME Sets the machine wake and sleep times. 00:00
To manually wake-up and operate the unit, press
DEFROST, then RUN.
7. FAULT CODE This feature stores the last 10 error codes and helps
HISTORY the service agent to readily diagnose a problem.
The readout is formatted as shown in the two
examples below.
0 : Out of syrup (first error is an out
of syrup error)
0S:04/03/00 12:31:05 (error started at
12:31 PM on 4/3/00)
0E:04/03/00 13:33:56 (error ended at
1:33 PM on 4/3/00)
1 : Out of CO2(second error is an
out of CO2error)
1S:04/07/00 15:03:55 (error started at
3:03 PM on 4/7/00)
1E:04/08/00 10:26:01 (error ended at
10:26 AM on 4/8/00)
The same format continues on for errors 2 through 9.
8. SERVICE MENU Authorized technician access. N/A
Service Note: Press “DEF” and then “RUN” on the control panel to start a machine that
has been turned off manually. This allows the machine to automatically
reset the baseline.
11

7.3 MACHINE SETTINGS
These settings are preset by the machine. DO NOT change unless there is a problem with
drink quality.
Mode
L Side Settings Level Control = 3 The higher the value, the higher the product level
Center Settings in the chamber.
RSide Settings The lower the value, the lower the product level in
the chamber.
The lower the value, the harder and colder.
Thaw/Freeze = 3 The higher the value, the higher the drink
temperature.
The lower the value, the lower the drink
temperature.
For more frozen, use lower values.
For more liquid or less frozen, use higher values.
Test for proper drink temperature (24°F to 28°F)
before adjusting.
Defrost Max Time Max Def Time = 420 Number of minutes “Defrost Cycle” will run unless
“Return Temperature” reaches 50°F first.
Common Settings Voltage Offset = 0 Use this offset to match the “Line Voltage” readout
(in “Common Readouts”) to the actual incoming
voltage measured with a voltmeter at L1 and L2 of
the contactor.
This must be completed prior to starting machine for operation.
1. Measure, with a voltmeter, incoming line voltage at L1 and L2 of contactor and record.
2. Read LCD “Line Voltage” reading under READOUTS - Common Readouts and compare
with voltmeter reading. [If within two (2) volts, skip Steps 3 and 4.]
3. Using Voltage Offset, enter valve that will allow LCD Line Voltage readout to match the
voltmeter reading.
4. Once this is set, the machine is ready to run.
NOTES
12

7.4. Readouts
For information and diagnostics.
Mode
L Readouts Allows user to view Beater % = This percentage represents
CReadouts information about frozen and thaw status.
RReadouts each side individually
. Tank Pressure = This represents current pressure
in the chamber (tank).
Syrup Pressure = This represents current pressure
of the syrup at the header.
Return Temp. = This represents the current
temperature of the return
refrigerant line to the
compressor.
Inlet Temp. = This represents the current
temperature of the refrigerant
line entering the cold pac.
Liquid Level = 3 “Display Only” This changing
value is controlled by the
machine. A number above 3
means the chamber level is
rising and a number below 3
means the chamber level is
lowering.
Common Readouts Allows user to view H20 Pressure = This represents the current
information common incoming water pressure.
to both sides. CO2Pressure = This represents the current
CO2Pressure R incoming CO2pressure.
Regulated CO2= This represents the current
Regulated CO2R internally REGULATED CO2
as set by the secondary
CO2regulator.
Line Voltage = This represents the current
incoming line voltage.
8. CLEANING AND SANITIZING THE UNIT
8.1 GENERAL INFORMATION
NOTE
The following cleaning and sanitizing procedures pertain to the FBD equipment identified by this
manual. If other equipment is being cleaned, follow the guidelines established for that
equipment.
A. FBD equipment (new or reconditioned) is shipped from the factory, cleaned and sanitized in
accordance with NSF guidelines. After installation is complete, the operator of the equipment
must provide continuous maintenance as required by this manual and/or state and local health
department guidelines to ensure proper operation and sanitation requirements are maintained.
B. Cleaning and sanitizing should be accomplished only by trained personnel. Sanitary gloves are
to be used during cleaning and sanitizing operations. Applicable safety precautions must be
observed. Instruction warnings on the product being used must be followed.
13

C. Water lines are not to be disconnected during the cleaning and sanitizing of syrup lines to avoid
contamination.
D. Do NOT use strong bleaches or detergents. They tend to discolor and corrode various
materials.
E. Do NOT use metal scrapers, sharp objects, steel wool, scouring pads, abrasives, solvents, etc.,
on the dispenser.
F. Do NOT use hot water above 140°F (60°C). This may damage certain materials.
8.2 REQUIRED CLEANING EQUIPMENT
A. A mild soap solution (for example, Ivory Liquid, Calgon, etc.) mixed with clean, potable water at
atemperature of 90 to 110°F (32 to 44°C) should be used to clean the external components of
the equipment. Any equivalent mild soap solution may be used as long as it provides a caustic
based, non-perfumed, easily rinsed mixture containing at least two (2) percent sodium
hydroxide (NaOH). Rinsing must be thorough and use clean, potable water which is also at a
temperature of 90 to 110°F (32 to 44°C).
B. Sanitizing solutions should be prepared in accordance with the manufacturer's written
recommendations and safety guidelines. Any sanitizing solution may be used as long as it is
prepared in accordance with the manufacturer's written recommendations and safety guide-
lines, and provides 200 parts per million (PPM) available chlorine. Sanitizing solution is to be
purged from line(s) and equipment by flushing with product only until there is no after taste. Do
not rinse with water.
NOTE
Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with
the end use product until there is no after taste in the product. This is an NSF requirement.
8.3 DAILY CLEANING OF THE UNIT
CAUTION
DO NOT USE ABRASIVE TYPE CLEANERS.
A. On a daily basis, or more often if necessary, wash all exterior surfaces of unit with a mild soap
solution. Rinse with clean water. Wipe dry with a clean soft cloth.
B. Remove and wash drip tray in mild soap solution. Rinse with clean water. Reinstall drip tray on
unit.
8.4 SANITIZING THE SYRUP SYSTEMS
The unit should be sanitized every 90 days. Prepare a chlorine solution (less than pH 7.0) containing
500 PPM available chlorine with clean, potable water at 90°F to 100°F (Note: 500 PPM is five (5) times
stronger than the usual recommended 100 PPM. This is required because the sanitizing solution will be
diluted with four (4) parts water when it enters the barrel). Any sanitizing solution may be used as long as
it is prepared in accordance with the manufactures safety guidelines and provides 500 PPM available
chlorine." The following procedure takes about one (1) hour.
A. Press the "OFF" button, followed by the "DEF" button, for all three chambers. Remember, there
will be a two (2) minute delay before the unit begins defrosting.
B. After defrost, activate the left, center and right CO2solenoids by going to the "SERVICE
MENU/MANUAL ON/OFF" section of the menu.
C. Place a container under the valve and empty the barrels. Activate the beaters to facilitate the
removal of product.
D. Disconnect the BIB connectors from the syrup boxes and install BIB adapters (FBD
PN 05-0249) onto the BIB connectors. Activate the right, center, and left solution solenoids at
the "SERVICE MENU/MANUAL ON/OFF" section of the service menu until all syrup has been
evacuated from the lines. Purge barrel of product as necessary.
E. Turn off the solution solenoids and drain the barrels again.
F. Turn off the CO2solenoids and beaters after the barrels are empty.
G. Relieve pressure by opening valves. Remove the faceplate to drain out excess product.
Replace the faceplates.
H. Prepare five (5) gallons of sanitizing solution BUT ADD FIVE (5) TIMES THE AMOUNT OF
SANITIZER CONCENTRATE THAT THE SANITIZER MANUFACTURER RECOMMENDS.
This is required because the solution will be diluted at about 4:1 in the barrel. The water
temperature should be 110 to 115°F (44 to 46°C). If using a powder, stir the solution until
the sanitizing agent has completely dissolved.
14

I. Drop the BIB connectors (with adapter) into the sanitizing solution.
J. Activate the right, center, and left solution solenoids at the "SERVICE MENU/MANUAL
ON/OFF" section of the service menu.
K. Fill each chamber approximately 2/3 full with sanitizing solution/water mixture, then deactivate
the solution solenoids.
L. Activate the CO2solenoids and evacuate the solution from the chambers while running beaters.
Once the chambers are evacuated, deactivate the CO2solenoids and purge the pressure from
the cylinders by pulling the faceplate relief valve.
M. Activate the solution solenoids again and fill the chamber to fill to ½ full of sanitizing solution.
Deactivate the solution solenoids and turn on the beaters. Let solution agitate for three (3)
minutes.
N. Activate the CO2solenoids and evacuate the sanitizing solution from the cylinders. Turn off
beaters and CO2solenoids, and purge pressure from the chambers.
O. Remove sanitizing adapters from the BIB lines and reconnect the lines to the syrup supplies.
P. Partially fill the chambers (1/2 full) with syrup and water by activating the solution solenoids.
Turn off the solenoids. Run the beaters for a few seconds.
Q. Drain the product by activating the CO2solenoids.
R. Partially refill the chambers again and test the product for off taste. Repeat the drain/fill process
until no off taste exists.
S. When there is no more off taste, fill the unit following the procedure outline in section 6.3 and
restart.
CAUTION
REMOVE SANITIZING SOLUTION FROM DISPENSER AS INSTRUCTED. RESIDUAL
SANITIZING SOLUTION LEFT IN THE SYSTEM COULD CREATE A HEALTH HAZARD.
9. BASICS OF OPERATION
NOTE
On an initial freeze down, products must be given adequate time to stabilize. Making adjustments too
quickly may negatively affect drink quality.
9.1 MAKING ADJUSTMENTS TO THE FBD553D
A. In order to produce a consistent, quality beverage with the FBD553D Frozen Beverage Machine,
there are a few critical settings that must be maintained. These settings are preset when you
receive the machine from the factory, but, due to variations that occur (e.g., in operating
environments, syrups, and individual machines, etc.), it may be necessary to make minor
adjustments to these critical settings. Adjustments are easily made using the keypad located
behind the door at the front of the machine, or by adjusting the CO2regulator located behind the
access panel below the keypad.
B. The settings that control product quality and production rate are:
1. Beverage Syrup Content or Brix Level (Set on Volumetric Valve)
2. Chamber “Level Control”
3. Regulated CO2Injection Pressure
4. Freeze and Thaw Settings
C. In Sections 6 and 7 of this manual are instructions on machine installation and initial operation.
These instructions should be followed for initial setup of the machine. If the product quality is
not as desired after allowing time for stabilization, the critical settings should be checked and
adjusted as necessary. The following sections discuss the sequence and method to verify these
settings. These four (4) critical settings are explained here to help better your
understanding of how the machine operates so you can make adjustments, if necessary.
1. Adjusting the Brix Level
a. Consistent, high quality beverages require adjusting and maintaining the syrup content
of the drink or brix level between 13.5 and 15. A brix level lower than 13.0 may cause
operational problems. A low brix level (lower than 13.0) will produce a weak tasting
drink and tends to freeze product around the beater shaft. Ahigh brix level (higher than
15.0) causes freezedown times to be longer and produces a more liquid drink.The
water flow rate must be set to provide a flow of 15 ounces in 10 seconds prior to adjusting brix.
15

2. “Level Control”
a. The FBD553D frozen beverage dispenser utilizes a proprietary liquid level control
system (patented) to hold a constant liquid level. A constant liquid level assures a
quality frozen product.
b. If a more “wet” product is desired, the numerical setting (0-6) should be increased. If a
“drier” and colder product is desired, the numerical setting should be decreased.
c. The default value set at the factory is 3. This setting should produce an excellent
quality product. (See Section 10 for instructions on changing settings.)
3. Regulated CO2Injection Pressure
a. The CO2injection pressure is set by adjusting the secondary regulators, located behind
the access panel below the control panel in the front of the machine. The left regulator
feeds the left and center barrels and the right regulator feeds the right barrel. The CO2
regulators should be set at 28-32 PSIG (193.0 to 220.8 KPa). The unit then
automatically sets the chamber pressure between 25 and 30 PSIG (172.5 and
206.8 KPa).
NOTE
Some "citrus based syrups" have been shown to produce a better quality drink with a
lower chamber pressure. However, lowering the "Regulated CO2regulator" will affect
both left and center chambers. For adjusting individual chamber pressures, refer to
Section 10.
4. Thaw and Freeze Settings
a. The Thaw and Freeze settings signal the refrigeration system when to start freezing and
when to stop freezing. The liquid in the chamber freezes until it reaches the desired
frozen consistency; then the refrigeration system shuts off and the chamber begins to
thaw. The liquid continues to thaw until it reaches a consistency specified by the Thaw
value. The Thaw value is the point at which the refrigeration system turns back on and
refreezes the product. This assures the product is maintained in a good acceptable
quality frozen drink range.
b. Prior to changing any Thaw or Freeze settings, make sure the brix and water flow rate
are correct and the liquid level control settings are properly set. Also assure the
chambers stay filled to the proper levels with the proper amount of CO2.The optimum
frozen drink temperature is 24 to 28°F (-4.4 to -2.2°C) and should be checked prior
to making any adjustments. (See Section 10 for instructions on changing settings.)
CAUTION
IF THE THAW - FREEZE IS SET AT A LOWER SETTING, COMPRESSOR “SHORT
CYCLE” CAN OCCUR THAT WILL CAUSE THE COMPRESSOR TO OVERHEAT. IF A
LOWER SETTING IS USED, THE DISPENSER OPERATION MUST BE MONITORED TO
INSURE THE COMPRESSOR DOES NOT “SHORT CYCLE”.
c. The Thaw and Freeze settings may be raised or lowered to change the temperature of
the product. A default setting of 3 is set at the factory. To decrease the temperature,
decrease the numerical setting to 2 or 1; to increase the temperature, increase the
numerical setting to 4 or 5.
10. CHANGING FACTORY SET “LEVEL CONTROL”
NOTE
Always check brix, Regulated CO2setting, and water flow rates before adjusting “Level Control”.
The factory setting of the liquid “Level Control” may be changed to alter the consistency of the product.
Adjusting the liquid “Level Control” will change a drink that is too liquid or one that is frozen too hard.
A product that is frozen too hard will not allow the chamber to stay full and the drink will dispense with
sudden releases of CO2(“spitting”). A “too full” chamber may cause a “too wet” drink.
10.1 BEFORE CHANGING “LEVEL CONTROL” SETTINGS
A. Each machine ships with preset level control values. These values should be correct for
normal operation of the machine and should not have to be modified.
16

B. Before making any changes to the level control settings, defrost all three chambers by
pressing the “DEF” buttons located on the control panel. The machine may
automatically correct any problems with drink quality after going through a defrost cycle.
C. After the defrost cycle, the compressor may cycle on and off several times to ensure that the
product is uniformly frozen. Wait several minutes before judging the quality of the product.
D. If factory level control settings are correct, the product should freeze, thaw and then refreeze to
an acceptable consistency range. Remember, drinks poured directly after a freeze cycle will
appear more frozen than the last drink poured before the unit begins to refreeze the cylinder.
E. The level control settings of each drink chamber are preset to a default value of 3. If the
corresponding secondary regulator inside the unit is properly set to 28-32 PSIG (193.0 to
220.8 KPa), the chamber pressure will be “set” automatically.
F. After the machine is installed and each chamber is properly filled, press the “DEF” button on the
control panel to allow the machine to automatically “baseline”. Baselining indicates to the
machine that the chamber contains liquid. As a result, the machine sensors determine how
much to freeze the product.
G. The display will flash “DEFROSTING” until baselining is complete. The machine will
automatically start running if the machine was running when the defrost cycle was started. If the
machine was not running before the defrost cycle started, the “RUN” button must be pressed.
Note that there may be a delay of up to two (2) minutes before the machine turns on after the
“RUN” button is pushed. This delay is normal. Do not press the “RUN” button again or press
any other buttons until the machine starts.
10.2 DRINK TOO HARD AND COLD
A. If the drink is too hard and cold or the chamber is not full, adjust the “level control” to a higher
level setting. Use the recommended settings that follow to properly adjust the liquid level
control settings.
B. It will be necessary to drain off several drinks to allow the chamber to fill and rebalance. It is
also then necessary to defrost the chamber and allow the product to refreeze. If the drink is still
too hard, repeat the process taking the level control setting to the next higher value.
10.3 DRINK TOO LIQUID
A. If the drink is cold, but is still a liquid, adjust the level control to a lower level setting. Use the
recommended settings that follow to properly adjust the level control.
B. It will be necessary to drain off several drinks to allow the chamber to fill and rebalance. It is
then necessary to defrost the chamber and allow the product to refreeze. If the drink is still too
liquid, repeat the process taking the level control to the next lower setting.
C. If the product is still too liquid, it may be necessary to adjust the THAW-FREEZE beater settings.
Refer to Section 11 (Changing Factory Thaw and Freeze Settings).
D. Drink temperature should be between 24°F and 28°F (-4.4°C to -2.2°C).
NOTE
If "Wet" or "Dry" drinks are common to all three chambers, adjust "Regulated CO2" up to
lighten drink or down to make drink wetter before adjusting level controls!
17
HIGHER LEVEL SETTING
HIGHER LEVEL SETTING
HIGHER LEVEL SETTING
FACTORY SETTING
LOWER LEVEL SETTING
LOWER LEVEL SETTING
LOWER LEVEL SETTING
6
5
4
3
2
1
0
MORE LIQUID
"DRY" OR MORE
FROZEN
Recommended “Level Control” Settings
Figure 10.1