Flavor Burst CC8 User manual

Flavor Burst CC8
Quick Reference Guide
Important Note:
This reference guide contains essential information to ensure proper operation of your
Flavor Burst CC8 unit. Please read and understand the contents of this reference
guide before operating the equipment.

1
Table of Contents
Description Page
Maintenance Schedule .................................................................................................3
Product Guidelines........................................................................................................4
Keypad Operating Instructions......................................................................................5
Troubleshooting............................................................................................................9
Helpful Operational Guides.........................................................................................11
Optional Cooling Hood Instructions.............................................................................13
Optional Candy Grinder Instructions...........................................................................17

3
CC8 Maintenance Schedule
D AIL Y M AIN TE N AN CE :
Morning:
•Assemble Auger and Hopper.
Mid-Day (or when necessary):
•Change the Auger and Blending Hopper. It is beneficial to change both parts periodically to
prevent build-up of residual product in the Blending Hopper. This will help prevent product from
clogging the Hopper as well as reducing stress on the Injector motor.
Evening:
•Before closing, check the candy levels to see if they are adequate for the next day. If any
containers need to be filled, fill them at that time. Note: For finer products such as Butterfinger
or Heath, it is recommended that the containers be no more than half full.
•If you are using a cooling hood with your CC8, check the lid of the silica gel container
whenever you refill the canisters. If the lid is pink, the canister will need to be recharged
according to the instructions printed on the bottom of the silica gel canister. When properly
charged, this container reduces condensation within the cooling hood. Note that the more
frequently the silica gel canister is exposed to the humidity of the warm air, the more frequently
the canister will need to be recharged. Therefore, it is recommended that product canisters be
filled to their proper levels all at the same time whenever the cooling hood is removed.
•Remove and clean the Auger and the Hopper.
WEEKLY MAINTENANCE:
•Remove and shake the container modules. Check to be sure there is no product build-up in the
dispenser impeller chambers. Clean, but do not immerse the motor housing with a moist towel
and dry thoroughly.
•Replace the desiccant packets in the containers
•Recharge the silica gel canister if necessary if a cooling hood is being used.

4
CC8 PRODUCT GUIDELINES
Desiccant
Recommended
for Product
Freshness
X
X
X
X
X
General Guidelines: ***FOR BEST RESULTS, THE PRODUCT MUST BE: FRESH, COOL, DRY AND CHOPPED TO THE PROPER SIZE*** Products must be 5/16 inch or smaller in diameter (Mini-M&M size). A special CC8 Candy Grinder is available from your local distributor that will allow you to chop other products to the required size. All products must be dry. Sticky products, such as caramel and certain chocolates, should not be used in the CC8 system.
Keep
Temperature
under 70
Degrees
X
X
X
X
X
Fill
Container
only Half
Full
X
X
X
X
Use Slower Dispensing
Speed
X
X
X
X
X
X
X
X
Use
Longer 2-
inch
Agitator
X
X
X
No
Agitator
Needed
X
X
Use
Restrictor
Disk
X
X
X
X
X
X
X
X
Description
Oreo
Wintergreen Mint
Mocha Cappuccino
Apple Cinnamon
Cotton Candy
Peppermint
Orange Kreme
Semi-Sweet Mini Chips
Mini Reeses
Heath Pieces
Chocolate Coated Heath
Butterfinger
Rainbow Nerds
M&M Minis
Rainbow Sprinkles
Part
Number
CC-10045
CC-10095
CC-10125
CC-10135
CC-10145
CC-10155
CC-10165
CC-20015
CC-20025
CC-20030
CC-20035
CC-20065
CC-20075
CC-20085
CC-20105

A ADJUSTING INGREDIENT CONCENTRATION
APress and hold the ALT TIME ADJ and #2 keys
simultaneously until the keypad lights flash.
Draw a serving to determine if the adjustment is
satisfactory. Repeat this process for each flavor that
needs to be adjusted.
6
Press CANCEL ENTRY to set the adjustments and exit
the mode.
5
Repeat steps 2 and 3 to adjust for each flavor that needs
to be adjusted for concentration.
4
To increase the ingredient concentration (ie, add more
ingredients to the serving), press the LARGE CUP (+)
key. To decrease the concentration (ie, for less
ingredients) press the SMALL CUP (-) key.
REV031008
pg. 1 of 3
1
3
Select the number of the flavor that is to be adjusted
(1-8).
2
CW 194 KEYPAD OVERLAY - AUTO
Keypad Operations: Adjusting Ingredient Concentration,
Alternating Ingredient Timing, & Serving Size Timing
Flavor Burst™
The CW 194 CC8 keypad allow the operator to adjust and set certain keypad operations. The
concentration of ingredients can be adjusted to allow more or less ingredients per serving. When choosing
more than one ingredient for the serving, the operator can adjust the timing in change of ingredients from
one layer to the next. Thus, the operator determines how wide the layers of flavor will be per serving.
Also, the operator can preset the CC8 unit to automatically shut off the flow of ingredients when a particular
serving size is finished dispensing. This allows for consistent serving sizes. Follow the instructions to
adjust and set each keypad operation. Contact your local distributor for more information.
AVERAGE NEEDS
LESS
NEEDS
MORE
LESS MORE
5

WIDER LAYERS
NARROWER
LAYERS
A ADJUSTING ALTERNATING INGREDIENT TIMING
B
5 Press the Cancel Entry key to set the adjustment and
exit the mode. Draw a serving to determine if the adjustment is satisfactory. Repeat this process until the correct
ingredient concentration is achieved.
6
To increase the timing (for wider layers), press the
LARGE CUP (+) key until the correct number of bar
graph lights are lit.
3 To decrease the timing (for more narrow layers), press
the SMALL CUP (-) key until the correct number of bar
graph lights are lit.
4
Press and hold the #1 and #2 keys simultaneously until
the keypad lights flash.
1 The number of lighted bars in the graph represent the
length of time each layer is dispensed. Use the
following chart to determine the bar graph setting
needed for the desired dispense time for each
ingredient layer.
2
CW 194 KEYPAD OVERLAY - AUTO- continued
REV031008
pg. 2 of 3
NOTE: IF THIS IS THE FIRST TIME
ALTERNATING INGREDIENT TIMING HAS BEEN
SET, SET THE TIMING TO ONE LIGHT (.5 SECONDS),
DRAW A SERVING, AND THEN ADJUST THE TIMING FOR
WIDER LAYERS IF NEEDED.
ALT. INGREDIENT TIMING
1 Light = .5 seconds
2 Lights = .6 seconds
3 Lights = .7 seconds
4 Lights = .8 seconds
5 Lights = 1.0 seconds
6 Lights = 1.2 seconds
7 Lights = 1.4 seconds
8 Lights = 1.6 seconds
9 Lights = 1.8 seconds
10 Lights = 2.0 seconds
6

A SETTING SERVING SIZE TIMING
C
5 Press the Cancel Entry key to set the adjustment and
exit the mode. Repeat this process for each serving size (small, medium and large) until the correct serving time for
each size is set.
6
The number of lighted bars in the graph represent the
length of time the serving is dispensed. Use the
following chart to determine the bar graph setting needed
for the desired serving size time.
3 For a larger serving, press the LARGE CUP (+) key.
For a smaller serving, press the SMALL CUP (-) key
until the correct number of bar graph lights are lit.
4
Determine which serving size to adjust. To adjust the
small serving, press the SMALL CUP (-) key. To adjust
the large serving, press the LARGE CUP (+) key. The
medium serving is the default serving size; there is no
key to press so proceed to the next step.
1 Press and hold the ALT TIME ADJ and #1 keys
simultaneously until the keypad lights flash.
2
CW 194 KEYPAD OVERLAY - AUTO- continued
REV031008
pg. 3 of 3
NOTE: ENSURE THE CORRECT TIMING CHART IS
USED FOR THE CORRESPONDING SERVING SIZE.
LARGE SIZE TIMING
1 Light = INFINITE*
2 Lights = 4 seconds
3 Lights = 5 seconds
4 Lights = 6 seconds
5 Lights = 8 seconds
6 Lights = 10 seconds
7 Lights = 12 seconds
8 Lights = 14 seconds
9 Lights = 16 seconds
10 Lights= 18 seconds
SM / MED SIZE TIMING
1 Light = INFINITE*
2 Lights = 2 seconds
3 Lights = 3 seconds
4 Lights = 4 seconds
5 Lights = 5 seconds
6 Lights = 6 seconds
7 Lights = 7 seconds
8 Lights = 8 seconds
9 Lights = 9 seconds
10 Lights= 10 seconds
*INFINITE: Ingredients will flow as long as the draw switch is engaged.
SMALLER
LARGER
SMALL
LARGE
MEDIUM
7

9
Operational Troubleshooting Guidelines for the CC8 System
(Cross-Referenced to the Helpful Guidelines Sheet)
Problem: Product transfer tube becomes plugged with product while drawing a serving.
Solution:See paragraphs 1, 2, 4, 6, 9, and 10.
Problem: A dispensing module does not dispense product while drawing a serving from the
freezer.
Solution:See paragraphs 1, 2, 5, 6, 9, 10, and 11.
Problem: The blender motor tends to turn very slowly or stall, causing the system to ‘overload’
while drawing a serving.
Solution:See paragraphs 4, 10, and 12.
Problem: Product tends to ‘bridge’ inside the product containers.
Solution:See paragraphs 5, 6, and 9.
Problem: Products such as chocolate, caramel, and others that contain chocolate coating tend
to get soft and do not flow freely from the system.
Solution:See paragraph 9.
Problem: Product dispenser tends to shut off well before the serving size has been achieved.
Solution:See paragraphs 3 and 11
Problem: Product dispenser tends to shut off after the serving size has been achieved.
Solution:See paragraph 3.
Problem: After the serving has been drawn from the freezer, product remains in the
blending hopper creating carry-over.
Solution:See paragraphs 2, 3, 9, and 10.

11
Helpful Guidelines for Successful Operations of the CC8
1. If your freezer has a manual spigot switch on the handle, always engage draw switch
when drawing any product from the freezer, even when no selection is made. This is
necessary to prevent product from pushing up into the auger causing wetness on the
auger. This causes fine product to accumulate on the auger, stopping the flow of
ingredients to the product.
2. If your freezer has a manual spigot switch on the handle, engage the switch about 1
second before opening the draw valve. Release the switch about 2 seconds before
closing the draw valve. This will synchronize the flow of ingredients with the flow of
product and help prevent residual carry-over of product into the next serving.
3. When the draw switch is integrated into the freezer, the operator has 3 different serving
sizes available with adjustable automatic shut-off time. To prevent or reduce carry-over
to the next serving, set the shut-off time according to the size of the serving. (See the
Operator’s Manual for instructions.) The operator can also reduce carry-over by opening
and closing the draw valve momentarily after the initial closing of the draw valve. This
procedure is called 'topping-off' the serving.
4. In the middle of a busy period, change the Auger and Blending Hopper. An additional
CW 107 Auger and CW 109 Blending Hopper are provided with the system. It is
beneficial to change both parts in the middle of an operating period to prevent build-up of
residual product in the Blending Hopper. When fine product builds up in the Hopper,
there is additional stress on the blender motor.
5. Certain products will tend to 'bridge' in the containers from ambient humidity, freezer
vibrations, and the weight of product. With those products, it is best to fill the containers
only half full, allowing the product to stay fresh and flow freely through the system.
Some of the products concerned are as follows: Butterfinger, Heath Toffee, and other
finer ground products. Always use the longer (2-inch) product agitators in the impeller
chamber with these products.
6. Do not use soft ingredient products in the CC8. Products that are too soft will tend to
stick to the moving parts and obstruct the flow path of the products. When using cookies,
be sure the cookies are not soft, as they will not flow through the system. If the cookies
are soft, allow them to dry for 2-3 days before grinding them.
7. Certain products, such as Nerds, Rainbow Confetti, and Sprinkles are free flowing
products and dispense rather quickly. Other products such as Butterfinger, Oreo, Heath
Toffee dispense at a slower rate. Use the individual dispensing module speed
adjustment to adjust the proper dispensing rate for each product. (See the Operator’s
Manual for instructions.)

12
8. Refrain from 'mushrooming' a cone or other serving by holding the cone/cup too tightly
against the draw spout opening, making the flow of product push down against the
product in the cone or cup. This procedure causes backpressure against the product
flow, forcing product to back-up into the Blending Hopper. This creates moisture on the
auger, eventually creating buildup of residual product on the auger and then eventual
blockage. The cone should be held closely against the outlet but not to where the
freezer has to force the product out.
9. Keep ambient temperatures at 70 degrees or less. This will prevent chocolate products
from softening and causing product blockage problems in the system. If temperatures
are higher or if you have problems with some products becoming too soft to dispense
freely, contact your distributor for information regarding a product cooling hood.
10.Products that are too large to flow freely through the system will cause blockage in the
system. Use products that are no larger than a Mini M&M. The largest size the system
will accommodate is 5/16” or smaller—the approximate size of the Mini M&M. Your CC8
distributor will have product choppers available that will chop the products to the proper
size.
11. If a dispensing module tends to stall and not dispense product, check the following
areas:
•Is ingredient product jammed between the agitator and the container wall? If the
ingredient product flows easily such as Nerds, Cotton Candy, Orange Kreme, Apple
Cinnamon, and other hard ingredients, remove the metal agitator and allow the
product to dispense without the agitator. Remove the restrictor disk if it is in place.
•Remove the dispensing module and bend the electrical contacts on the module
outward slightly so that there is better surface contact.
•Check the spade connectors on the Carousel harness to be sure that the spade
connectors are intact.
•With the agitator in place, turn the agitator to check if the gear motor turns.
•Check the dispensing rate adjustment. If it is set too low, it may be too low for the
product that is being dispensed.
•Check the dispense time to be sure that it is not set too low.
12.The control keypad showing ‘overload’ would indicate that there is a problem in the
blending hopper. See paragraph 4 to eliminate the problem.

Detergent
CLEAN
Water
RINSE
DRY
Determine which side of the freezer to mount the Cooling Hood Power Supply Box. The two mounting brackets can be
unscrewed from the back of the Box and reinstalled in the other set of screw holes so that the Box can be mounted on either
side of the freezer. Install the mounting brackets accordingly.
Clean and dry the area where the Box is to be mounted.
2 Position the Box assembly in the desired mounting
position on the freezer and mark around the brackets
with a soft lead pencil.
3
CLR 2000 CC8 Cooling Hood Assembly
Installation, Operation Tips, Maintenance
Flavor Burst™
REV040907
pg. 1 of 3
1
The Cooling Hood Assembly keeps the CC8 product ingredients at a managable temperature when external
temperatures may otherwise cause the ingredients to melt and clog the system. Use the following instructions to
install and maintain the Cooling Hood Assembly and follow the operation tips to maximize the effectiveness of
the CC8 system. For further information, contact your local distributor.
CLR 151
Cooling Hood
CLR 150
Power Supply Box
FAS 2091
FAS 2023
CLR 100
Base Ring
MIS 3157
CLR 107
Dehumidifying Canister
INSTALLATION OF THE COOLING HOOD ASSEMBLY
NOTE: ENSURE THE BOX IS MOUNTED IN AN
AREA WHERE SPILLAGE WILL NOT OCCUR.
ENSURE THE BOX DOES NOT COVER ANY AIR
VENTS THAT ARE CRITICAL TO VENTING THE FREEZER
LEFT SIDE
MOUNTING RIGHT SIDE
MOUNTING
13

(To Cooling Hood)
(To Grounded Outlet)
(Cooling Hood back view)
NOTE: ENSURE THE WEATHER STRIPS WITHIN
THE BASE RING ARE FACING UPWARD.
Remove the protective tape from the adhesive strips and
press the brackets into place within the markings on the
freezer.
Open the base ring by removing one thumb screw and
thumb nut. Place the ring around the Mounting Base
modules so that the triangular notches rest between the
containers. Install the thumbscrew and nut, then tighten
to secure the assembly.
Place the dehumidifying canister in the center of the CC8
containers. Ensure that the canister is at room
temperature or cooler and that the indicator cap shows
blue. Recharge the canister if the indicator is pink. Keep
the canister box for recharging the canister.
Connect the power cable to the back of the Cooling
Hood and connect the power supply to a grounded
outlet. Then turn the power switch on the Cooling Hood
to “ON”.
CLR 2000 CC8 Cooling Hood Assembly - continued
REV040907
pg. 2 of 3
4 5
6
8
Place the Cooling Hood over the containers so that the
base of the hood sits flat upon the weather stripping in
the base ring. The temperature display should face
directly in front and the thermometer lead should hang
down within the center of the containers.
7
OPERATION TIPS
•Allow the Cooling Hood to operate overnight to cool product
ingredients before external temperatures rise.
•When replacing ingredients during warmer temperatures,
ensure the Cooling Hood is removed from the CC8 machine for
as short of a period as possible.
•Keep chilled ingredients on hand for refilling empty containers
during the day.
•Fill containers #3 and #7 with ingredients that require the
most cooling. The airflow pattern of the Cooling Hood cools
these containers more than the others.
•Turn off the Cooling Hood when external temperatures fall
below 67 degrees Fahrenheit to avoid the coolsink from
freezing up over time and stopping the internal fan. If this
occurs, see Step #3 under MAINTENANCE OF THE COOLING
HOOD ASSEMBLY.
14

MAINTENANCE OF THE COOLING HOOD ASSEMBLY
When the indicator on the dehumidifying canister turns
pink, recharge the canister by placing it in an oven for 3
hours at 350 degrees Fahrenheit. The indicator will turn
a dark blue color when it is charged.
Carefully remove the canister from the oven and place it
in the canister box or a similar cardboard box. Place the
box within a plastic air-tight bag and place it in a
refrigerator or freezer until the canister cools to room
temperature or cooler.
On occasion the Cooling Hood will need to be washed.
Unplug the hood from the power box. Use a single
service towel dampened with warm detergent water to
clean the Cooling Hood parts, taking care not to get
moisture near the electrical parts or fans. Rinse using a
dampened towel and dry thoroughly.
CLR 2000 CC8 Cooling Hood Assembly - continued
REV040907
pg. 3 of 3
1A 1B
2
15
Turn off the Cooling Hood when external temperatures
fall below 67 degrees Fahrenheit to avoid the coolsink
from freezing up over time and stopping the internal
fan. If the coolsink does freeze up, turn off the Cooling
Hood, remove it from the machine and allow the ice
build-up to melt upside down. Remove the water from
the hood and dry thoroughly before installing it again.
3
© 2006 Flavor Burst Co. Flavor Burst is a registered trademark of the Flavor Burst Company. All other marks are property of their respective owners. All Rights Reserved.
NOTE: NEVER PLACE A WARM CANISTER IN
THE CC8 SYSTEM. IT IS RECOMMENDED AN
EXTRA CHARGED AND COOLED CANISTER
BE KEPT ON HAND FOR EASY AND QUICK
REPLACEMENT.
ELECTRICAL HAZARD: DO NOT RINSE OR
USE AN EXCESSIVE AMOUNT OF WATER OR
DETERGENT IN CLEANING THE HOOD.
FAILURE TO COMPLY MAY RESULT IN SERIOUS
ELECTRICAL SHOCK OR ELECTROCUTION.
Detergent
CLEAN
Water
RINSE
DRY
X

Ensure the Candy Chopper switch is in the off position
and then plug the Candy Chopper into a power source. Place the acrylic tube inside one of the plastic bags and
place them directly under the Candy Chopper spout.
CG 200 CC8 Candy Chopper Kit
Operations
Flavor Burst®
REV080307
pg. 1 of 2
12
The CG 200 Candy Chopper chops larger candy, nut, and cookie pieces into particles small enough to be
used with the Flavor Burst
®
CC8 systems. Follow the instructions to operate the Chopper. Contact your local
Flavor Burst
®
distributor for more information.
© 2007 Flavor Burst Co. Flavor Burst is a registered trademark of the Flavor Burst Company. All other marks are property of their respective owners. All Rights Reserved.
NOTE: NEVER INSERT NON-FOOD PRODUCT, UNAPPROVED CC8 FOOD PRODUCT OR BODY PARTS INTO THE
CHOPPER OPENINGS.
NOTE: COOL OR FREEZE INGREDIENTS TOAID IN CHOPPING EFFECTIVENESS.
NOTE: DO NOT USE SOFT PRODUCT IN CHOPPER OR CC8 SYSTEM. INGREDIENTS THAT ARE SOFT OR
STICKYAT ROOM TEMPERATURE WILL CLOG THE CHOPPER AND CC8 SYSTEM.
CC8 Candy Chopper
CW 183
Chopper Funnel
MIS 3176
8” x 12” Bags
CG 115
Chopper Stomper
CG 114
Acrylic Tube
CG 200
17

Seal the bag while pressing the air out to keep the
product fresh. Store the bag in a cool place until use. Clean the Chopper, tube, funnel(s) and stomper after
daily use according to instructions.
7 8
Place a funnel on top of the Chopper. Turn the switch to the ON position and slowly place
approved candies, nuts or other ingredients in the
funnel.
CG 200 CC8 Candy Chopper Kit - continued
REV080307
pg. 2 of 2
34
If the product gets clogged above the Chopper blades,
remove the funnel and use the stomper to push the
product down until it’s chopped. If the Chopper
remained clogged, unplug it and clean it according to
cleaning instructions.
5When the bag is full or there is no more product to
chop, turn the Chopper off and remove the acrylic tube
from the bag.
6
© 2007 Flavor Burst Co. Flavor Burst is a registered trademark of the Flavor Burst Company. All other marks are property of their respective owners. All Rights Reserved.
NOTE: COOL OR FREEZE INGREDIENTS TO AID
IN CHOPPING EFFECTIVENESS.
NOTE: DO NOT USE SOFT PRODUCT IN
CHOPPER OR CC8 SYSTEM. INGREDIENTS THAT
ARE SOFT OR STICKY AT ROOM TEMPERATURE
WILL CLOG THE CHOPPER AND CC8 SYSTEM.
NOTE: NEVER INSERT NON-FOOD PRODUCT,
UNAPPROVED CC8 FOOD PRODUCT OR BODY
PARTS INTO THE CHOPPER OPENINGS.
18