9
Operator Training
Review the operating procedures for the brewer.
Pay particular attention to the following areas:
1. Always have an empty dispenser under the brewbasket
2. Don't remove the brew basket from a brewer until it has stopped dripping.
3. Make sure the dispenser is empty before brewing into it.
4. Show how to attach covers, close, and/or secure the dispensers for transporting.
5. Show the location and operation of the water shut off valve as well as the circuit breaker for the brewer.
6. Steam from the tank will form condensation in the vent tubes. This condensation will drip into and then out of
the brew baskets. Up to 1/4 cup/118cc discharging overnight is possible. Place an appropriate container
under each brew basket when not in use.
7. We recommend leaving the power to the brewer on overnight. The water tank is well insulated and very little
electricity is used to keep the tank hot. Leaving the brewer in the “ON” position will also avoid delays at the
beginning of shifts for the brewer to reach operating temperature.
Cleaning & Maintenance
After Each Brew:
1. Dispose of used filter and rinse brew basket.
2. Never strike a brewbasket or hit it against a hard surface.
This will damage the brew cone, and may damage the brewbasket support rails
3. Rinse dispensers before reuse.
Every Day:
1. Wash brew basket with hot sudsy water.
2. Pull CSD from the spray head, it is magnetically attached. Use gloves or a heavy towel. Æ
Wash off any film and reattach. Use vinegar if limescale filming is present.
3. Clean dispensers with hot suds water and a brush, rinse and air dry.
4. Use only a soft cloth and hot suds on the outside surfaces to avoid scratches.
Never use abrasives, which will scratch surface.
Weekly
1. Use a commercial coffee dispenser cleaner such as URNEX™, TABZ™, DIP-IT™ or Squeak 'n Clean™.
2. Carefully Follow the instructions supplied with the cleaning product
3. Never use spray cleaners, solvent, solvent based cleaner or petroleum based polish anywhere on dispensers
Safety notes
1. Professional installation is required. This appliance is manufactured and approved for commercial use only.
2. Operation requirements and maintenance for commercial cooking appliances differ from household appliances.
3. Operators must be trained for this equipment and must understand the use, maintenance and hazards.
4. Do not attempt to move hot beverage equipment once it is filled. IMPORTANT: Drain equipment before moving.
TBS-2121 Iced Tea brewers prepare 3-5 gallons/11.4-19 liters of tea in a single batch using very hot water.
For safety, do not attempt to remove brew basket until the brew-dilution sequence is complete. .
Warning
1. Turn off power before any cleaning procedure, including wiping the exterior for appearance reasons.
2. Dry the exterior, especially the face panel, before turning on power.
3. Do not apply any type of spray cleaner on the face panel of this equipment.
4. Never use solvent or solvent-based cleaner or petroleum based polish anywhere on this equipment.
5. Dry the face of the touch pad before turning on power
6. Do not electrically energize this equipment or attempt operation without all covers in place and all screws fastened.
7. Unplug machine before disassembly or servicing.
Sprayhead
CSD
