Fetco CBS-71A User manual

FETCO®and LUXUS®are trademarks or trade names of Food Equipment Technologies Company.
Part # P006 Revised December 15, 2003
FOOD EQUIPMENT TECHNOLOGIES COMPANY
640 Heathrow Drive •Lincolnshire •IL •60069 •USA
3
Phone: [phone] •[phone] •Fax: [phone]
Emergency Service Only: [phone] (U.S. & Canada)
E-mail: [email protected] •Internet: http://www.fetco.com
User’s Guide
Installation - Operation - Service
Coffee
Brewin
g
CBS-71A/AC
S
y
stems CBS-72A/AC/AT/ATC
Table of Contents
Introduction.....................................................................2
Product Description/Features ........................................2
Technical Data ...............................................................2
Brewing Specifications ...............................................2
Weights and Capacities..............................................2
Electrical Configuration and Brewing Efficiency.........3
Installation......................................................................5
Keys To A Successful Installation ..............................5
Brewer Installation......................................................5
Steam Heated Brewers ..............................................6
Transfer System (AT versions only)...........................7
Operating Procedures ....................................................8
Brewing System..........................................................8
Transfer System..........................................................9
Service..........................................................................10
Warranty ...................................................................10
Principles of Operation .............................................10
Adjustments ..............................................................11
Maintenance/Cleaning..............................................13
Replacement Parts List.............................................15

2
Introduction
Thank you for choosing one of FETCO's premium quality, coffee brewing systems.
As a recognized industry leader in quality, performance, and price, FETCO designs and manufactures
coffee brewing systems which are designed to work -- day in and day out, without compromise, while protecting coffee
integrity.
Each FETCO brewing system is evaluated for quality, pre-set for installation, and 100% tested for performance prior
to shipment.
If you have any questions about your new brewer, please call FETCO at [phone], or visit our web site at
http://www.fetco.com.
Product Description/Features
CBS-71A - Single Coffee Brewer CBS-72AC - Twin Coffee Brewer with mobile dispensers
CBS-71AC - Single Coffee Brewer
with mobile dispensers CBS-72AT - Twin Coffee Brewer with transfer system.
CBS-72A - Twin Coffee Brewer CBS-72ATC - Twin Coffee Brewer with transfer
system and mobile dispensers.
•Thermal, portable, stainless steel dispensers, 6, 18, or 24 gallons. Optional Features:
•Tight fitting brew baskets seal in flavor and steam. •Power management
•Fully automatic, with electronic temperature control. •Custom and export voltage
•Will not brew unless water temperature is correct.
•Thermal breakers and high pressure cutoff switch for safety.
•Mercury type power relay.
•Total serviceability from the front and top.
•72AT/ATC versions: auto or manual transfer to 60 gallon tanks.
Note: Throughout this manual, all references to CBS-72A brewers also apply to the AC and AT version, unless
otherwise indicated.
Technical Data
Brewing Specifications
Brew Volume: 6 gallons (22.7 liters) Average Brew Time: 7 minutes
(Allow an extra 3-5 minutes for coffee to finish dripping)
Temperature: 205°F inside water tank (at sea level)
195°F ±5°bottom of brew basket Coffee Amount: 39-51 oz.
(Follow your coffee supplier’s recommendations)
Bypass Range: 0 to 35% of brew volume
(factory set at 0% unless specified) Coffee Filter: 23” X 9” FETCO # F006
Rockline # 53-239
Water Requirements: CBS-71: 1 ½ gpm, 20-75 psig
CBS-72: 3 gpm, 20-75 psig
Weights and Capacities
Brewer Water Tank Total Weight, Dispenser Weight (empty) Capacity Weight (full)
Model Weight Capacity Weight filled
LBD-6 40 lbs. 6 gal. 90 lbs.
CBS-71A 239 lbs. 18 gal. 150 lbs. 389 lbs. LBD-6C 152 lbs. 6 gal. 202 lbs.
CBS-72A/AT 420 lbs. 2 X 18 gal. 300 lbs. 720 lbs. LBD-18 228 lbs. 18 gal. 378 lbs.
LBD-24 222 lbs. 24 gal. 422 lbs.
LBD-60 227 lbs. 60 gal. 726 lbs.

3
Electrical Configuration and Brewing Efficiency
CBS-71A/AC 6.0 gallons per batch
Heater Voltage Maximum Batches per Hour (max 5)
Model Configuration Connection Phase Wires KW Amp draw Cold Water Hot Water
CBS-71A (-1) 3 X 5 KW 120/208 3 ph. 4 + ground 11.5 33.0 3.0 5.0
120/220 3 ph. 4 + ground 13.3 36.0 3.3 5.0
120/240 3 ph. 4 + ground 15.2 37.9 3.6 5.0
CBS-71A (-2) 3 X 10 KW 120/208 3 ph. 4 + ground 22.7 64.3 4.5 5.0
120/220 3 ph. 4 + ground 26.3 70.3 4.8 5.0
120/240 3 ph. 4 + ground 30.2 74.0 5.0 5.0
CBS-71A (-3) 3 X 10 KW 120/480 3 ph. 4 + ground 30.2 37.9 5.0 5.0
Batches per hour based on 7 minute
brew time, with no bypass
A and AC versions are actually identical units. The only difference is the stand or counter upon which the unit is placed.
CBS-72A or AC 6.0 gallons per batch
Heater Voltage Maximum Batches per Hour (max 10)
Model Configuration Connection Phase Wires KW Amp draw Cold Water Hot Water
CBS-72A (-1) 3 X 5 KW 120/208 3 ph. 4 + ground 11.6 33.7 4.7 10.0
with power on each side 120/220 3 ph. 4 + ground 13.4 36.7 5.4 10.0
management 120/240 3 ph. 4 + ground 15.3 38.6 6.2 10.0
CBS-72A (-2) 3 X 5 KW 120/208 3 ph. 4 + ground 22.8 65.0 6.0 10.0
without power on each side 120/220 3 ph. 4 + ground 26.4 71.0 6.6 10.0
management 120/240 3 ph. 4 + ground 30.3 74.7 7.2 10.0
CBS-72A (-3) 3 X 10 KW 120/208 3 ph. 4 + ground 22.8 65.0 9.3 10.0
with power on each side 120/220 3 ph. 4 + ground 26.4 71.0 10.0 10.0
management 120/240 3 ph. 4 + ground 30.3 74.7 10.0 10.0
CBS-72A (-4) 3 X 10 KW 120/480 3 ph. 3 + ground 30.3 37.9 10.0 10.0
with power on each side
(plus 120V
management
cord & plug)
CBS-72A (-5) 3 X 10 KW 120/480 3 ph. 3 + ground 60.3 74.7 10.0 10.0
without power on each side
(plus 120V
management
cord & plug)
Batches per hour based on 7 minute
brew time, with no bypass
Each CBS-72 is actually two separate brewers in one body. Each side has a separate water tank and 3 heaters.
The power management feature allows only one side of the brewer to heat at any given time, which limits the total
amperage required for operation.
A and AC versions are actually identical units. The only difference is the stand or counter upon which the unit is placed.

4
CBS-72AT or ATC 6.0 gallons per batch
Heater Voltage Maximum Batches per Hour (max 10)
Model Configuration Connection Phase Wires KW Amp draw Cold Water Hot Water
CBS-72AT (-1) 3 X 5 KW 120/208 3 ph. 4 + ground 11.9 35.7 4.7 10.0
with power on each side 120/220 3 ph. 4 + ground 13.7 38.7 5.4 10.0
management 120/240 3 ph. 4 + ground 15.6 40.6 6.2 10.0
CBS-72AT (-2) 3 X 5 KW 120/208 3 ph. 4 + ground 23.1 67.0 6.0 10.0
without power on each side 120/220 3 ph. 4 + ground 26.7 73.0 6.6 10.0
management 120/240 3 ph. 4 + ground 30.6 76.7 7.2 10.0
CBS-72AT (-3) 3 X 10 KW 120/208 3 ph. 4 + ground 23.1 67.0 9.3 10.0
with power on each side 120/220 3 ph. 4 + ground 26.7 73.0 10.0 10.0
management 120/240 3 ph. 4 + ground 30.6 76.7 10.0 10.0
CBS-72AT (-4) 3 X 10 KW 120/480 3 ph. 3 + ground 30.6 39.9 10.0 10.0
with power on each side
(plus 120V
management
cord & plug)
CBS-72AT (-5) 3 X 10 KW 120/480 3 ph. 3 + ground 60.6 76.7 10.0 10.0
without power on each side
(plus 120V
management
cord & plug)
Batches per hour based on 7 minute
brew time, with no bypass
Each CBS-72 is actually two separate brewers in one body. Each side has a separate water tank and 3 heaters.
The power management feature allows only one side of the brewer to heat at any given time, which limits the total
amperage required for operation.
AT and ATC versions are actually identical units. The only difference is the stand or counter upon which the unit is
placed.
Steam Heated Brewers
Maximum Steam Maximum Batch Brew Maximum
Model Steam Demand Pressure Volts Wires Amp draw Size Heads Batches/Hour
CBS-71A/AC (-4) 80 lbs./hr. 10-15 PSI 120 2 + ground 1.8 6.0 gal. 1 6
CBS-72A/AC (-6) 160 lbs./hr. 10-15 PSI 120 2 + ground 2.5 6.0 gal. 2 10
Customer supplies one ¾ inch steam line. No power management between sides.
CBS-72A/AC (-7) 80 lbs./hr. per side 10-15 PSI 120 2 + ground 2.5 6.0 gal. 2 10
Customer supplies two ½ inch steam lines. No power management between sides.
CBS-72A/AC (-8) 80 lbs./hr. 10-15 PSI 120 2 + ground 2.5 6.0 gal. 2 10
Customer supplies one ½ inch steam line. With power management between sides.
CBS-72AT/ATC (-6) 160 lbs./hr. 10-15 PSI 120 2 + ground 4.5 6.0 gal. 2 10
Customer supplies one ¾ inch steam line. No power management between sides.
CBS-72AT/ATC (-7) 80 lbs./hr. per side 10-15 PSI 120 2 + ground 4.5 6.0 gal. 2 10
Customer supplies two ½ inch steam lines. No power management between sides.
CBS-72AT/ATC (-8) 80 lbs./hr. 10-15 PSI 120 2 + ground 4.5 6.0 gal. 2 10
Customer supplies one ½ inch steam line. With power management between sides.
Each CBS-72 is actually two separate brewers in one body.
Each side has a separate water tank and steam coil.
The power management feature allows only one side of the
brewer to heat at any given time, which limits the steam demand
required for operation.
All steam heated brewers are supplied with the
following:
Steam inlet strainer, with ½” FPT
(¾” FPT on CBS-72A/AT (-6) )
Steam trap, with ½” hose barb
Standard 3 wire power cord for 120 VAC
outlet.

5
Installation
(For Qualified Service Technicians Only)
Keys To A Successful Installation
FETCO coffee brewers are rugged and reliable machines that will provide many years of service. However, if not
installed correctly by qualified personnel, the brewer will not operate properly and damage to the brewer may result.
Damages resulting from improper installation are not covered by the warranty.
Here are the key points to consider before installation:
Electrical: All FETCO brewers require NEUTRAL. Ground is not an acceptable substitute. Installation without
neutral may cause damage to the electronic components.
The power connection to L1 on the terminal block must be at least 105 volts. Less than 105 volts will cause
erratic behavior from the brewer.
Push button circuit breakers are located on the front of the brewer, behind the dispensers.
Plumbing: This equipment is to be installed to comply with the applicable federal, state, or local plumbing codes.
The water line must be flushed thoroughly prior to connecting it to the brewer to prevent debris from contaminating
the machine.
General: Utilize a qualified beverage equipment service technician for installation.
Do not adjust the thermostat setting unless absolutely necessary. It is set at the factory for optimum
performance.
The heaters are protected by the liquid level control board when the tank is dry. There is no need to disable the
heaters during installation.
Brewer Installation
The installation must comply with applicable federal, state, and local codes having jurisdiction at your location. Check
with your local inspectors to determine what codes will apply to the installation and operation of FETCO products.
Brewer Set-up
•Place the brewer stand (for mobile cart systems) or counter (for stationary systems) in the desired location.
Allow at least 1 foot of space between the wall and the back of the stand or counter.
For easy access and visibility, electrical shut off switches, circuit breakers, water valves, and filters should not be
located directly behind the brewer.
•Using a carpenter’s level, adjust the legs until the stand or counter is perfectly level front-to-back, and left-to-
right.
•Each leg has a flange with 2 holes for bolting the stand or counter to the floor (required for safety). Mark the
location of the holes on the floor.
•Set the stand or counter aside, and drill holes in the floor as marked. The materials used will depend on the floor
material.
•Bolt the stand or counter to the floor, and double check to make sure it is level.
•The brewer is shipped lying on its’ back. Before standing it upright, remove the front cover. There is no need to
remove the 2 top covers.
•Place the brewer on top of the stand or counter. This requires at least 3 people, 4 if possible.
•Bolt the brewer to the stand or counter, using the nuts and bolts provided.
Drip Tray Drain Connection (stationary systems only)
•A kitchen sink style drain is provided on the drip tray for connection to a 1 ½ inch drain pipe.
•Before connecting the drain, the customer should select one of the three available height positions for mounting
the drip tray. Holes are provided in the back of the counter for each of the available positions.
Water connection
•Caution! The hose barb fitting(s) protruding from the back of the unit are the tank drains. DO NOT connect the
incoming water to these fittings.
•The water connection is a single 3/8 inch male flare fitting, located inside the lower compartment.
•The brewer can be connected to a cold or hot water line. Cold water is preferred for best coffee flavor, but hot
water will allow for faster recovery times.

6
•Install a water shut off valve near the brewer to facilitate service. If an in-line water filter is used, it should be
installed after the water shut off valve and in a position to facilitate filter replacement.
•Before connecting the water line to the brewer, flush the line and water filter thoroughly to remove any debris.
•Connect the water line to the brewer, and turn on the water to check for leaks.
Electrical connection
(Steam heated brewers - see next section)
•Verify that the actual voltage at the electrical service connection is compatible with the specifications on the
brewer’s serial number plate. Make sure the electrical service includes neutral.
•A fused disconnect switch or circuit breaker on the incoming power line must be conveniently located near the
brewer, and its location and markings known to the operators.
•The body of the brewer must be grounded to a suitable building ground. A ground lug is provided in the brewer
next to the power terminal block. Use only 10 gauge copper wire for grounding.
•Make sure that both power switches are in the “off” position. The buttons should be in the “out” position.
•Connect the power, neutral, and ground wires to the terminals in the brewer.
TERMINAL BLOCK
GROUND
WIRE
L1 L2 L3N
120V 208-240V
208-240V
208-240V
GROUND
LUG
1
2
3
CORD WITH 5-15P
NEMA PLUG
TERMINAL BLOCKS
GROUND
LUG
GROUND
WIRE
L1 L2 L3
480 V480 V
480 V
GROUND
LUG
TO 120V OUTLET
Electrical Connection - 240 volts, 3 phase Electrical Connection - 480 volts, 3 phase
•Turn on the building circuit breaker. Do not turn on the brewer’s power switches yet.
•At the brewer’s terminal block, verify that the correct voltage is between terminals, according to the diagram
above.
•CBS-71A - press the power switch. CBS-72A - press only the power switch on the brewer’s left side. The power
switch will illuminate. After a delay of 5-6 seconds, the tank should begin filling with water.
•CBS-72A - You can press the right side power switch at any time to begin filling the other tank, but this will cause
the first tank to fill more slowly. To fill the first tank as fast as possible, wait until it has filled completely before
pressing the right side power switch.
•The heating process will begin after the water has reached a safe level, but before the tank has filled completely.
Approximately 10-15 minutes after the tank has filled, the ready light will illuminate, indicating that this side of the
brewer is at the proper temperature and ready to operate.
Steam Heated Brewers
Electrical connection
•The electrical connection is 120 VAC, single phase, 2 wire plus ground. A power cord with a standard 5-15P
plug is provided. The brewer will draw a maximum of 2.5 amps.
Steam connection
•The steam line must be clean and free of any debris. A shut off valve should be located near the brewer.
•The steam inlet is ½ “ or ¾” FPT, and is equipped with a strainer. There are two steam traps with ½ hose barbs.
•The steam pressure should be at least 10 PSI, and must not exceed 15 PSI.
•A shut off valve should be located near the brewer.
•To prevent backups, the ends of the hoses connected to the steam traps must be free (not connected or
submerged).

7
Transfer System (AT versions only)
Holding Tank Set-up
•Place the tank stand in the desired location.
•Using a carpenter’s level, adjust the legs until the stand is perfectly level front-to-back, and left-to-right.
•Each leg has a flange with 2 holes for bolting the stand to the floor (required for safety). Mark the location of the
holes on the floor.
•Set the stand aside, and drill holes in the floor as marked. The materials used will depend on the floor material.
•Bolt the stand to the floor, and double check to make sure it is level.
•Place the holding tank on top of the stand.
•The tank’s rear legs have flanges with 2 holes for bolting the tank down.
•Level the tank, and bolt it to the stand.
•Connect the two stainless steel shielded transfer hoses between the brewer and the holding tank.
Water Connection - Tank Rinse System
•The tank must be connected to a hot water line. A minimum of 50 PSI is required. Before connecting it, flush the
line thoroughly to remove any debris.
•The connection is a ½ inch male flare fitting, located on the left side of the tank, near the bottom. The flare fitting
can be removed, leaving a ½ inch FPT connection.
•Before connecting the water line, make sure that the rinse jet valve on the front of the tank is in the “off” position.
(The tank cover must be in place whenever the rinse jet valve is turned on.)
Tank Overflow Connection
•Connect a ¾ inch I.D. hose to the overflow fitting on the right side of the tank. The opposite end of the hose
should be free, not connected or submerged.
Drip Tray Drain Connection
•A kitchen sink style drain is provided on the drip tray for connection to a 1 ½ inch drain pipe.

8
Operating Procedures
Brewing System
Before brewing, always verify the cleanliness of the brew baskets and dispensers.
1. Push the POWER switch to the ON position
•The button will illuminate to indicate that the brewer has power and is operational.
2. Prepare the brew basket(s).
•Carefully open the drawer holding the brew basket by pulling the
handle out until it stops.
•Grasp the brew basket by one handle, and turn it until you can reach
both handles comfortably.
•Grasp both handles and lift the basket out of the drawer. If
necessary, empty and rinse the brew basket.
•Place a paper filter in each basket to be used. Pour the appropriate
amount of pre-measured, ground coffee into the filter. Spread the
coffee evenly in the basket until it is a uniform depth. (The amount
of coffee used will depend on your personal tastes and the
recommendation of your coffee supplier.)
•Place the brew basket back into the drawer. Turn the brew basket
to align either one of the handles with either front corner of the
drawer.
•Close the drawer completely. When fully closed, the drawer will be
flush with the front surface of the brewer.
3. Place the appropriate dispenser(s) in position under the brew baskets.
•Ensure that the brew-through cover is in place, the dispenser is empty enough to handle the amount of
coffee to be brewed, and the faucets are closed.
•Ensure that the dispensers are pushed all the way in, and that the brew funnels are aligned with the bottom
of the brew baskets.
•When using carts, always set both parking brakes. The brakes are set by pressing your foot on the paddle
just above each of the two wheels closest to you. When the brakes are set, a green button extends above
the paddle. To release the brakes for moving, press the green button with your foot.
4. Press the BREW button to start the brew cycle
•If the READY light is on when the button is pressed, the brew cycle will begin immediately, and the BREW
button will flash.
•If the READY light is off when the button is pressed, the BREW button will illuminate with a steady glow.
When the water has heated to the proper temperature, the READY light will go on, the brew cycle will begin,
and the BREW button will begin flashing.
•If necessary, you may stop the brew cycle at any time by pressing the STOP button. This will reset the
brewer, and you will have to start a new brew cycle from the beginning.
5. The RINSE button (labeled “FLUSH” on some brewers)
•When this button is pressed, both the brew and bypass valves will open, allowing the maximum amount of
water to flow into the brew basket. Water will flow only while the button is pressed.
•Used primarily to rinse the brew basket at the end of the day, it may also be used to pre-heat the brew
basket before brewing.
•Caution! If held in too long, may cause the dispenser to overflow.
CAUTION:
•Do not remove the brew basket or move the dispensers immediately after the brew cycle has
finished. Wait until dripping from the bottom of the brew basket has stopped. This may take several
minutes.
•When removing the brew basket, carefully inspect the inside of the basket for hot coffee that may
have been trapped or has not finished draining.
•Always set both parking brakes whenever carts are not being transported.

9
Transfer System
1. Before Brewing
•Remove the sight gauge vent cap from the dispenser you want to transfer, and insert the transfer hose into
the top of the sight gauge.
•Ensure that the dispenser, brew basket, and holding tank cover are in place, and that all old coffee has been
drained from the holding tank and dispensers.
•Ensure that the Transfer, Automatic switch is in the “OFF” position, and that the ready light is on.
•Unlock and turn the rinse jet valve on the front of the holding tank to the “on” position to pre-heat the tank.
•Press and hold the Rinse (or Flush) button on each brew head for approximately 1 minute.
•Press and hold the manual transfer button on each side until the dispensers are empty to pre-heat and rinse
the transfer lines.
•Turn the rinse jet valve to the “off” position.
•Open the lower faucet on the holding tank until the tank has drained completely.
2. Automatic transfer
•Set the Transfer, Automatic push button above the brew head you wish to transfer to the “ON” position. This
can be selected at any time during the brew cycle. The system will wait until the brew cycle is completed,
then automatically transfer the entire contents of the dispenser to the holding tank.
3. Manual transfer
•After a brew cycle has stopped, you can transfer coffee with the manual button in 2 ways:
-Set the Transfer, Automatic switch to the “ON” position, and momentarily press the manual transfer
button. This will start a timed transfer just as if the transfer had been selected during the brew cycle.
-Set the Transfer, Automatic switch to the “OFF” position, and hold the manual transfer button
in until the transfer is complete.
4. Stopping the transfer
•You can stop the brew and transfer cycles on either side by pressing the appropriate stop button, or by
pressing the appropriate power button to the off position. You can also shut down both sides at the same
time by pressing the emergency stop palm switch in the center of the brewer. If you stop the brew head in
the middle of a brew cycle, you will have to begin a new brew cycle from the beginning. You can not restart a
brew cycle after it has been stopped. If you stop the brew head in the middle of a transfer cycle, you can
finish the transfer by holding in the Transfer, Manual push button.
•Pressing the Emergency stop push button will remove power to the brewer and cancel all functions on both
sides. If the problem can be isolated to one side only, the power switch to the appropriate side can be
turned off and the emergency stop switch reset. This will allow the good side of the brewer to continue to
function.
5. Dispensing coffee from the holding tank
•The upper faucet is positioned to allow coffee to be dispensed at a slower rate than the lower faucet when
the tank is nearly full. It will not drain the tank completely due to its’ position.
•The lower faucet will dispense much faster than the upper faucet and will drain the tank completely. Use
caution, especially when the tank is nearly full.
6. End of the day cleaning
•Ensure that the dispenser, brew basket, and holding tank cover are in place, and that all old coffee has been
drained from the holding tank and dispensers.
•Ensure that the Transfer, Automatic switch is in the “OFF” position, and that the ready light is on.
•Unlock and turn the rinse jet valve on the front of the holding tank to the “on” position.
•Press and hold the Rinse (or Flush) button on each brew head for approximately 1 minute.
•Press and hold the manual transfer button on each side until the dispensers are empty.
•Turn the rinse jet valve to the “off” position.
•Make one full brew on each side, without coffee in the brew basket, and the Automatic Transfer OFF.
•Manually transfer approximately ½ of the water to the holding tank. This will flush hot rinse water through
the entire system, leaving only clean, fresh water in the pump and lines. Leave the remaining water where it
stands until the system is needed again.
•Remove the brew basket and wipe the area above the basket with a cloth to remove the coffee oils that have
collected.

10
Service
Warranty
All FETCO brewers come with a limited warranty. A detailed warranty statement is packaged separately with each
brewer.
All warranty service must be pre-authorized by calling the FETCO Service Department at [phone].
Principles of Operation
This section explains the various control systems. It is important to remember that the dual sided brewer, CBS-72A is
actually two brewers in one body. Each side has separate control components and water tanks.
Main Control Board
The function of the main control board is to manage the timed functions, interface with the switches, and remember
the operator switch commands until they can be carried out. It also monitors the liquid level control board to ensure that
the brewer is ready for the next brew cycle, and inhibits the fill cycle during the brew cycle.
Fill System
The fill system consists of a liquid level control board, two water level probes (upper and lower), and a fill valve. The
liquid level control board interfaces with the main control board.
The fill system controls the incoming water so that the correct amount of water for a brew cycle is maintained in the
tank, and prevents the tank from filling during a brew cycle.
The purpose of the lower water level probe is to protect the heaters. Whenever the water level in the tank is below
this probe, the liquid level control board signals the main control board to disable power to the heaters. This feature
prevents the heaters from overheating and burning out due to insufficient water.
The upper water level probe senses when the tank is full. When the water level rises and touches this probe, power
to the fill valve is removed, and the main control board is signaled to allow the next brew cycle. During a brew cycle, the
fill valve is disabled by the main control board. Once the brew cycle is complete, the fill valve is allowed to fill the tank for
the next brew cycle.
Temperature System:
The temperature system consists of an electronic thermostat, a temperature probe, and heating elements. (Steam
heated brewers have a steam coil instead of heating elements.) It normally operates independently of the other systems,
but can be prevented from heating under the following circumstances:
•If the water level in the tank is below the lower probe.
•On dual brewers, with the power management feature, only one side can heat at any given time.
When the lower water level probe is in contact with water, power is delivered to the thermostat. If the temperature
probe senses that the temperature is below the set point, the thermostat energizes the heating elements through the
mercury relay, the water begins heating, and the ready light goes out.
Once the water temperature reaches the set point, the thermostat disengages power to the heaters and the ready
light illuminates, assuming that the tank is full. If the tank is not full, the ready light will not go on.
The thermostat is adjusted to 205°F ±2°at the factory. (Slightly lower for high altitude installations.)
Timing/Dispense System:
The timing/dispense system consists of the brew timer, brew valve, bypass timer, bypass valve, brew orifice, spray
pan, and the water tank.
The brew timer must be set to open the brew valve long enough for the entire 6 gallons of water to be dispensed.
The water tank will not refill until the timer has completed the cycle and the valve is closed.
The bypass timer is set to open the bypass valve at the beginning of the brew cycle long enough for the desired
percentage of water to be diverted directly into the dispenser, without coming in contact with the coffee. This is
adjustable from 0 to 35% bypass. For more information, see the bypass adjustment instructions on page 11.
Unlike other FETCO brewers, the amount of water dispensed is not controlled by the brew timer setting. It is factory
set at 6 gallons and is not adjustable.
The size of the brew orifice controls the amount of time required to dispense the entire 6 gallons. The standard brew
orifice, .312”, will dispense 6 gallons of water in 7 minutes. Other orifices are available if longer or shorter brew times are
desired.

11
The flow rate of the brewing and bypass water can be reduced if mineral deposits accumulate inside the brew and
bypass orifices. See page 12 for instructions on removing the orifices.
Safety Features
Thermal breaker: In the unlikely event that the liquid level control board fails, and allows the brewer to heat without
water in the tank, the thermal breaker will disable the heaters once the tank temperature exceeds the breaker’s
temperature limit (152°C). The thermal breaker cannot be reset once it has been tripped. It must be replaced by a
qualified service technician.
Pressure switch: In the unlikely event that the thermostat or temperature probe fails, and allows the water tank to
boil, the pressure switch will disable the heaters once the pressure in the tank exceeds the rating of the switch (2 PR).
The pressure switch can perform this function repeatedly without being replaced.
Adjustments
Thermostat Adjustment:
The brewer’s water tank temperature is factory set at 205°F (slightly lower for high altitudes, to prevent boiling). This
setting will deliver water at 195°F ±5°to the coffee grounds.
Measure the temperature by holding a thermometer in the stream of water or coffee flowing out of the brew basket,
1/3 of the way through the brew cycle. The temperature should be 195°F ±5°.
The double brewer, CBS-72A, has separate thermostats for each side.
If an adjustment is necessary:
•Remove the cover directly above the brew baskets.
•The thermostat is a white rectangular object. Locate the adjustment stem, which may be taped to the side of
the thermostat.
•Insert the stem into the adjustment hole.
•Turn the adjustment stem slightly clockwise to increase the temperature, and counter-clockwise to decrease
the temperature.
•If you decreased the temperature setting, drain some water from the system by holding the “rinse” button for
approximately one minute, until the “ready” light goes off and stays off after the button is released.
•Wait for the “ready” light to come on, and measure the temperature again.
•Repeat until the desired temperature is obtained.
•Replace the cover.
Thermostat

12
Timer Adjustments:
All models are equipped with a brew timer and bypass timer for each side. The AT (Automatic Transfer) versions
have an additional timer to control the transfer pump. All three timers are identical, and are mounted on the main control
board in the brewer’s upper compartment, as shown on the diagram.
The timers are adjusted by pressing the buttons above and below each digit until the desired setting is achieved.
Each time the lower buttons are pressed, the corresponding digit will increase by one. Pressing the upper buttons
decreases the setting.
Brew Timer:
The brew timer is factory set at the minimum time required to dispense the entire 6 gallons of water. With the
standard brew orifice (.312”), the normal setting is 420 seconds (7 minutes).
The only time this setting needs to be changed is if a smaller size brew orifice is installed, resulting in a longer brew
cycle. In this case, 420 seconds would not be enough time to dispense the entire 6 gallons.
Installing a larger brew orifice, or increasing the bypass setting will result in a shorter brew cycle. There is no harm in
leaving the timer setting at 420 seconds, although brewing capacity would be increased slightly with a shorter timer
setting.
Bypass Timer:
The bypass timer controls the amount of water that flows between the brew basket and the paper filter, directly into
the dispenser, without coming in contact with the coffee grounds. It can be adjusted from 0% to 35% of the total brewing
water.
Unless specified at the time the brewer is ordered, this is factory set at 0%.
Use the chart below to determine the correct bypass timer setting. The .312” orifice, shown in bold, is the standard
size brew orifice. There is only one size bypass orifice, .206” (part number 33020).
Brew Orifice→.250” .281” .312” .343” .375”
Part Number→33021 33022 33023 33024 33025
% Bypass ↓Bypass Timer Setting (seconds)
5% 31 31 31 31 31
10% 64 64 65 66 67
15% 102 103 104 105 106
20% 141 142 144 146 148
25% 185 188 191 197 209
30% 231 248 266 300 *
35% 295 * * * *
* Cannot be achieved with this brew orifice.
Transfer Timer:
This timer is on “AT” versions only.
The transfer timer controls how long the transfer pump runs. It is factory set at 240 seconds (4 minutes), slightly
longer than is necessary to transfer the entire 6 gallons of brewed coffee. Adjusting this timer should not be necessary.
TIME SELECT
TF
C
-T1
5
27-12
0
001 - 999 secs
TIME SELECT
TF
C
-T1
5
27-12
0
001 - 999 secs
TIME SELECT
TFC-T1527-120
001 - 999 secs
transfer timer
(
AT models onl
y)
bypass timer
brew timer
main control board
front of brewer
TIME SELECT
001 - 999 seconds
-
+
4 2 0
-
+
-
+

13
Brew & Bypass Orifices:
Removing or replacing the brew orifice is necessary if a longer or shorter brew cycle is desired, or if mineral deposits
have accumulated inside of it, reducing the flow of water.
There is only one size bypass orifice (.206”), which may also be restricted by mineral deposits.
To change either orifice:
•Remove the brew basket and brew basket drawer.
•Grasp the sides of the spray pan with both hands and turn it counter-clockwise. Being careful not to drop it,
continue turning it with both hands until it comes completely off.
•The brew orifice is located in the center of the threaded piece that held the spray pan. The bypass orifice is
located to the right and to the rear of the brew orifice. Both orifices are stainless steel. Do not remove the
brass fitting located in the same area This is the vent from the water tank.
•Removal of either orifice requires a 11/16 inch wrench.
•Replace or clean the orifices and reassemble all of the parts.
Whenever the brew orifice is changed to a different size, the bypass timer must be changed to keep the same
percentage of bypass. See the bypass timer chart to determine the correct setting.
Maintenance/Cleaning
Daily
Before brewing, always verify the cleanliness of the brew baskets and dispensers.
At the end of the day, remove the brew basket and wipe the bottom of the spray pan with a cloth to remove the coffee
oils that have collected.
Brew & Bypass Orifices
The flow of water through the brew and bypass orifices may gradually become restricted by the accumulation of
mineral deposits. The orifices should be inspected periodically and cleaned if necessary.
To remove the orifices:
•Remove the brew basket and brew basket drawer.
•Grasp the sides of the spray pan with both hands and turn it counter-clockwise. Being careful not to drop it,
continue turning it with both hands until it comes completely off.
•The brew orifice is located in the center of the threaded piece that held the spray pan. The bypass orifice is
located to the right and to the rear of the brew orifice. Both orifices are stainless steel. Do not remove the
brass fitting located in the same area This is the vent from the water tank.
•Removal of either orifice requires a 11/16 inch wrench.
•Replace or clean the orifices and reassemble all of the parts.
Transfer Systems: End of the day cleaning
•Ensure that the dispenser, brew basket, and holding tank cover are in place, and that all old coffee has been
drained from the holding tank and dispensers.
•Ensure that the Transfer, Automatic switch is in the “OFF” position, and that the ready light is on.
•Unlock and turn the rinse jet valve on the front of the holding tank to the “on” position.
•Press and hold the Rinse (or Flush) button on each brew head for approximately 1 minute.
•Press and hold the manual transfer button on each side until the dispensers are empty.
•Turn the rinse jet valve to the “off” position.
•Make one full brew on each side, without coffee in the brew basket, and the Automatic Transfer in the OFF
position.
•Manually transfer approximately ½ of the water to the holding tank. This will flush hot rinse water through
the entire system, leaving only clean, fresh water in the pump and lines. Leave the remaining water where it
stands until the system is needed again.
•Remove the brew basket and wipe the area above the basket with a cloth to remove the coffee oils that have
collected.

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Cleaning Stainless Steel
(These procedures were developed by NAFEM and Packer Engineering.)
1. Use the proper tools. Don’t use; steel pads, wire brush, or scrapers
When cleaning your stainless steel products, take care to use non-abrasive tools. Soft cloths and plastic
scouring pads will not harm the steels passive layer. Stainless steel pads can also be used but the scrubbing motion
must be in the direction of the manufacturers polishing marks. Step 2 tells you how to find the polishing marks.
2. Clean with the polish lines.
Some stainless steels come with visible polishing lines or “grain.” When visible lines are present, you should
always scrub in a motion that is parallel to them.
When the grain cannot be seen, play it safe and use a soft cloth or plastic scouring pad.
3. Keep your equipment clean. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.
While many traditional cleaners are loaded with chlorides, the industry is providing and ever increasing choice of
non-chloride cleaners. If you are not sure of your cleaner’s chloride content contact your cleaner supplier. If they tell you
that your present cleaner contains chlorides, ask if they have an alternative. They probably will. Also, avoid cleaners
containing quaternary salts as they also can attack stainless steel and cause pitting and rusting.
Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid
build-up of hard, stubborn stains.
4. Rinse thoroughly.
Especially if chlorinated cleaners are used, you should rinse thoroughly and wipe dry immediately. The sooner
you wipe off standing water, especially when it contains cleaning agents, the better. After wiping the equipment down,
allow it to air dry for the oxygen helps maintain the stainless steel's passivity film.
5. Never use hydrochloric acid (muriatic acid) on stainless steel.
Recommended cleaners for specific situations.
Job Cleaning Agent Comments
Routine cleaning Soap, ammonia, detergent Medallion Apply with cloth or sponge
Fingerprints & Smears Arcal 20, Lac-O-Nu, Ecoshine Provides better film
Stubborn stains and discoloration Cameo, Talc, Zud, First Impression Rub in the direction of the polish lines
Grease and fatty acids, blood etc. Easy-off, De-Grease It, Oven Aid Excellent removal on all finishes
Grease and Oil Any good commercial detergent Apply with sponge
Restoration / Passivation Benefit, Super Sheen
Reference: Nickel Development Institute, Diversey Lever, Savin, Ecolab

15
Replacement Parts List
Part Number Description List Price
58036 latching pushbutton, power/transfer, white $46.00
58037 signal indicator, ready, green $32.00
58038 momentary pushbutton, brew, yellow $26.00
58039 momentary pushbutton, stop, red $26.00
58040 momentary pushbutton, transfer, black $22.00
58041 momentary pushbutton, rinse, blue $22.00
58042 emergency pushbutton, stop, red $68.00
58044 coupling $4.00
58045 n.o. contact, block $20.00
58046 n.c. contact, block $20.00
58047 n.c./n.o. contact, block (transfer system emergency stop switch only) $32.00
58043 lamp socket $20.00
58049 neon lamp, regular 120V $18.00
58050 neon lamp, green 120V $18.00
52054 dp/dt relay, 120v $47.00
58035 pressure switch, 2PR $24.00
53046 thermal fuse, 152°C $102.00
51013 main control board, 120v $372.00
51015 timer, 120v, brew/bypass/transfer $154.00
54014 liquid level control board, 2 probe, 120v $112.00
53012 thermostat, 120v $72.00
53015 thermostat probe $22.00
57029 brew valve, 120v $196.00
57031 bypass valve, 120v $114.00
52049 terminal block, 2 pole $14.00
52023 terminal block, 2 pole, thermal fuse $7.00
63018 power cord, 15 amp, NEMA $7.00
52051 terminal block, 4 pole $96.00
57001 fill valve assy, S-45, 120v $62.00
52025 mercury relay, 60 atp $336.00
52041 mercury relay, 80 atp $968.00
64013 ground lug $5.00
55001 transfer pump, 120v $388.00
52027 circuit breaker, control, 10a $38.00
52053 circuit breaker, transfer, 2a $38.00
107010 heater element, 5kw, 240v $126.00
107008 heater element, 10kw, 240v $126.00
107009 heater element, 10kw, 480v $126.00
64031 heater element lug, 10kw, 240v $3.00
64013 heater element lug, 5kw, 240v / 10kw,480v $5.00
2050 water level probe, short $8.00
2051 water level probe, long $8.00
57028 steam valve, 120V $364.00
34006 steam trap $200.00
2052 steam coil $320.00
33020 bypass orifice $10.00
33021 brew orifice, .250" $10.00
33022 brew orifice, .281” $10.00
33023 brew orifice, .312" (standard size) $10.00
33024 brew orifice, .343" $10.00
33025 brew orifice, .375"

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