Simple operator checks for Memphis restaurants, hotels, and convenience stores.
Run these checks before dispatching service. Most downtime starts with airflow, electrical feed, or product mix settings.
Check the breaker panel first and verify the machine is on the documented circuit.
Operator check: identify the labeled breaker, confirm it is fully reset, and ensure a dedicated commercial feed is used. Many units are on 2-pole breakers; larger systems may use 3-pole service.
Low flow usually comes from one of three points: syrup, gas, or nozzle restriction.
Operator check: verify syrup supply, confirm CO2 pressure, sanitize nozzles and diffuser tips, and inspect quick-connects for leaks.
If product stays liquid, start with settings and mix composition before mechanical assumptions.
Operator check: confirm freeze mode is enabled, verify sugar ratio, and ensure barrel rotation starts without hesitation.
Heat rejection is critical. Restricted airflow can cause weak cooling and breaker trips.
Operator check: clear intake/exhaust space, remove dust from condenser fins, and check fan operation on startup.
Call for immediate service if breakers continue tripping, compressor short-cycles, or you smell burnt wiring.
These signs typically require amp-draw testing and component-level diagnostics.
We service commercial beverage stations, frozen drink equipment, and refrigeration systems with same-day dispatch options.
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