1 CONDIMENT DISPENSING SYSTEMS MODELS MCD-1 &
1CONDIMENT DISPENSING SYSTEMSMODELS MCD-1 & MCD-2THIS EQUIPMENT CHAPTER SHOULD BE INSERTEDIN THE EQUIPMENT MANUALMANUFACTUREDFORMcDONALD’S BYPERFECTION EQUIPMENT, INC.4259 LEE AVENUEGURNEE, ILLINOIS 60031PHONE (847)-244-7200(800) 356-6301TABLE OF CONTENTSINTRODUCTIONWARRANTYSAFETYSYSTEM IDENTIFICATIONPARTS IDENTIFICATIONOPERATING INSTRUCTIONSTROUBLESHOOTINGORDERING / SERVICE INFORMATIONNON-SCHEDULED MAINTENANCEBAG CONNECTOR INSTRUCTIONPAGE 2PAGE 2PAGE 2PAGE 3-4PAGE 5-8PAGE 8-9PAGE 10-11PAGE 12PAGE 12PAGE 13This manual is for the exclusive use of licensees and employees of McDonald’s Systems, Inc.
2INTRODUCTIONModels MCD-1, and MCD-2 condimentdispense systems manufactured byPERFECTION EQUIPMENT, INC. forMcDonald’s Corporation, are designed todispense condiments directly onto food productsor into soufflé cups. Powered by CO2 gas or compressed air. Entirely mechanical operation requiring noelectrical connection. Improves sanitation. Reduces labor costs by maintaining alarge quantity of product “on line”. Easy access to product containers forease of use and employee comfortWARRANTYManufacturers limited warranty for thecondiment dispensing systems, modelsMCD-1 and MCD-2PERFECTION EQUIPMENT warrants thatcondiment systems manufactured by us willbe free from material and workmanshipdefects, under normal use and service for aperiod of one (1) year from the date oforiginal installation. The limited warranty willapply only to condiment systems that wereinstalled by factory approved installers. Thelimited warranty will not apply to systems orany part thereof where the cleaning andsanitation procedures have not been inaccordance with those provided with theequipment. (see page #13).Any alleged defective part should bereturned, freight prepaid to the factory.PERFECTION EQUIPMENT, INC. shall notbe liable for any labor, damage or otherexpense, nor shall PERFECTIONEQUIPMENT, INC. be liable for any indirect,incidental or consequential damages of anykind incurred by reason of the use or sale ofany defective product or part.SAFETYTHE CONDIMENT DELIVERY AND DISPENSING SYSTEMS MANUFACTURED BYPERFECTION EQUIPMENT, INC. ARE GENERALLY POWERED BY CARBON DIOXIDEGAS (CO2) PRESSURE. ALTHOUGH THIS IS THE SAME GAS THAT IS USED TO MAKETHE BUBBLES IN CARBONATED BEVERAGES AND IS A NON-POISONOUS GAS THEREIS A DANGER OF AIR REPLACEMENT IN A CONFINED SPACE WHEN CARBON DIOXIDEIS LEAKING.WHEN CONDIMENT SYSTEMS ARE PRESSURIZED BY BULK CO2 SYSTEMS THEPRESSURE CONTAINED WITHIN THE SYSTEM WILL BE LESS THAN 200 PSI. WHENTANKS OF CO2 GAS ARE USED TO PRESSURIZE THE CONDIMENT SYSTEM THEPRESSURE IN THE TANK CAN REACH 1000 PSI. CARE SHOULD BE TAKEN TO STOREAND USE THE CYLINDERS OF CO2 GAS SAFELY.THE HIGH PRESSURE REGULATOR THAT IS ATTACHED TO THE CO2 CYLINDERREDUCES THE PRESSURE OUTPUT TO A LOWER LEVEL, USUALLY 100 PSI. IT ISIMPERATIVE THAT THE TANK’S MAIN VALVE BE SECURELY SHUT OFF WHEN THETANK IS CHANGED. BE SURE THAT THE NEW TANK’S VALVE NOT BE OPENED UNTILTHE REGULATOR IS SECURELY ATTACHED.
3McDonald’s(FRONT OF HOUSE)KETCHUP DISPENSERMODEL MCD-1(SINGLE DISPENSER-TWO PRODUCT BAGS)NUMBERS REFER TO DRAWING1.2.3.4.5.PT-1 9” Stainless Steel Gooseneck Dispenser with Perfection dispense Valve (1)Plastic 3 Gallon Product Saddles (2)Condiment Pump (1)Low Pressure Regulator (1)Outline of MCD-1 in Extended Position on 24” SlidesSYSTEM ALSO INCLUDESManual Changeover Valve (1)Bag Connectors (2)Round Red Ketchup Label (1)Plastic Saddles, Pump, LP Regulator, Changeover Valve, Label, PT-1and BagConnectors to be Pre-fabricated and mounted on a 2 bag Stainless Steel slide out cradlewith 24” extended slides.System comes complete with all necessary tubing and ancillary components for acomplete installation. This includes a Clean-in-Place kit.
4McDonald’s(FRONT OF HOUSE)KETCHUP DISPENSERMODEL MCD-2(TWO DISPENSER-TWO PRODUCT BAGS)NUMBERS REFER TO DRAWING1.2.3.4.5.PT-1 9” Stainless Steel Gooseneck Dispenser with Perfection dispense Valve (2)Plastic 3 Gallon Product Saddles(2)Condiment Pump (1)Low Pressure Regulator (1)Outline of MCD-2 in Extended Position on 24” SlidesSYSTEM ALSO INCLUDESBag Connectors (2)Round Red Ketchup Labels (2)Manual Changeover Valve (1)Plastic Saddles, Pump, LP Regulator, Changeover Valve, and Bag Connectors to bePre-fabricated and mounted on a 2 bag Stainless Steel slide out cradle with 24”extended slides.System comes complete with all necessary tubing and ancillary components for acomplete installation. This includes a Clean-in-Place kit.
5CRADLE / SLIDE ASSEMBLYFIGURE 1
6FIGURE 2PT-1WITH SURESHOT VALVE
7PARTS IDENTIFICATION(REFER TO FIGURES #1 2)#PARTNUMBERDESCRIPTIONMCD #FUNCTION104-C025PLASTIC SADDLE1,2HOLDS PRODUCT BAG218-C510LOW PRESSUREREGULATOR1,2300-C010CONDIMENT PUMP1,2411-C050BAG CONNECTOR BODY1,2CONNECTS BAG TO SYSTEM11-C060BAG CONNECTOR CAP1,2ATTACHES TO BAG504-C016CRADLE SLIDE ASSEMBLY1,2SLIDE OUT ASSEMBLY5A50-0305SLIDE (LEFT AND RIGHT)24”1,2615-C015CLEAR VINYL TUBE1,2715-C040¼” ID BRAIDED TUBE1,2CO2 GAS TUBE815-C010ID BRAIDED TUBE1,2PRODUCT TUBE912-C057MANUAL CHANGEOVERVALVE1,2SELECTS BAG FOR USE1009-056712.3 TAB CLAMP1,2SECURES TUBING1109-061017.0 TAB CLAMP1,2SECURES TUBING1209-062521.0 TAB CLAMP1,2SECURES TUBING2020-C012SURESHOT VALVE1,2DISPENSER(SEE #1 PAGE 14)3/ ”8DETERMINES PRODUCTFLOW RATEPULLS PRODUCT FROM BAGAND PRESSURIZES LINEALLOWS EASY LOADING OFPRODUCTPRODUCT TUBE – BAG TOPUMP
2103-C074K2103-C074M2103-C074BBQ8PRODUCT LABELKETCHUPPRODUCT LABELMUSTARDPRODUCT LABELBBQ2201-C106231,2IDENTIFIES PRODUCT1,2IDENTIFIES PRODUCT1,2IDENTIFIES PRODUCTPT-1 UPPER COLLAR1,2SECURES LABEL ANDFAUCET01-C100PT-1 COLUMN1,2BODY OF DISPENSER2401-C107PT-1 LOWER COLLAR1,2SECURES BASE OFDISPENSER2512-C026PT-1 FITTING1,2ATTACHES PRODUCT LINE2613-0680PT-1 NUT1,22713-0780PT-1 WASHER1,2SECURES BASE OFDISPENSERSECURES BASE OFDISPENSERPOWERED CONDIMENT DISPENSING SYSTEMOPERATING INSTRUCTIONSNOTE: IF YOU PURCHASED A PERFECTION POWERED CONDIMENT SYSTEM WITHPERFECTION’S INSTALLATION OPTION, STEPS 2 THROUGH 4 WILL HAVE BEEN DONE BYOUR INSTALLER AND DEMONSTRATED TO YOUR STAFF.1.Before hooking up product for the first time after installation, clean the system according to thecleaning instructions supplied.2.Installing the Condiment Bag and Connector – C.P.C. (See attached instruction sheet PAGE 13)3. Connecting The High Pressure Regulator (If applicable)If you are using a CO2 tank rather than remote or centralized CO2, you will need to connect thehigh-pressure regulator to the tank before using the system. Connect the high pressure regulatorto the CO2 tank by inserting the gasket/washer into the connecting nut on the CO2 high pressureregulator and screwing the CO2 connecting nut on the regulator onto the CO2 tank outlet. Tightenthe tank nut by turning it clockwise. Open the valve on top of the CO2 tank completely by turningit counter clockwise and check the high pressure gauge which should be set at 100 p.s.i. Note:On single product systems the pressure should first be set to 20 p.s.i. and regulated from thereuntil the desired flow rate is achieved. Turn the adjustment screw “in” (clockwise) to increase thepressure or “out” (counter clockwise) to decrease the pressure. There may be a lock nut thatmust be loosened to allow this adjustment to be made. Always retighten the lock nut after anadjustment is made to prevent the adjustment screw from turning after the desired pressure isset. The other gauge is for determining how much CO2 is in the tank and has no adjustment.
95. Operating the PumpsOnce the CO2 tank has been turned on, the pumps(s) may start to operate for a short period oftime. If a pump continues to run after one or two minutes, there may be a leak in the productconnection. Check to make sure that the bag connector is installed correctly on the bag ofcondiment and that all hose clamps are tight. If the pumps do not begin to operate first, check theCO2 tank valve to make sure that it is open, then check the individual low pressure regulator foreach product to make sure that the red lever below each low pressure regulator is turned to itsvertical position parallel to the CO2 line leaving each low pressure regulator. Set the low pressureregulators to a minimum of 20 p.s.i. Products thicker than ketchup may require pressures of up to50 or 60 p.s.i. to achieve the desired flow rate. To adjust the flow rate use the same procedure asoutlined in step #2 above for adjusting the high pressure regulator. Be sure to tighten the lock nutafter the desired flow rate is achieved.6. Priming the SystemSelect a product dispensing valve. Depress the valve lever. While product will not dispenseimmediately, the product pump for that product will begin to operate. Keep the lever depresseduntil product starts to be dispensed from the valve. The product may sputter at first until the line isfully primed. Continue to dispense until a smooth, full stream of product begins to appear. Repeatthis process for all products on line. If the pumps do not begin to operate, first, check the CO2 tankvalve to make sure that it is open, then check the individual low pressure regulator for eachproduct to make sure that the red lever below each low pressure regulator is turned to its verticalposition parallel to the CO2 line leaving each low pressure regulator.Set the low pressure regulators to a minimum of 20 p.s.i. Products thicker than ketchup mayrequire pressures of up to 50 or 60 p.s.i. to achieve the desired flow rate. To adjust the flow rateuse the same procedure as outlined in step #3 for adjusting the high pressure regulator. Be sure totighten the lock nut after the desired flow rate is achieved. Make sure that there are no kinks in theproduct lines or bag connector line(s). Check to see that the correct pump is connected to theproper bag of product. Products thicker than ketchup will take longer to prime than thinner, lessviscous products.
10TROUBLESHOOTING GUIDEIf your Powered Condiment Dispensing System is not functioning properly, check thefollowing:1. Check your CO2 pressure regulator gauges to insure that the tank is not empty and that theproper pressures are set on the low pressure regulators.2. Check the connector; make sure that it is fully engaged.3. If the CO2 and bag connections are OK, and the pump isn’t priming, the problem may be that thepump valves are dry and unable to pull product from the bag. Disengage the bag connector anduse the CIP (clean in place) hose to see if water can be pumped through the line. If it can, leavethe water in the system lines and engage the connector to the bag. Open the valve and allow thefood product to force the water out of the lines until product is flowing smoothly.4. Cleaning procedures should be performed regularly. If they are not it allows product to dry at thevalve or dispensing head and at the bag connector. If this appears to be the case due to lack ofcleaning, inspect the valve first. Turn off the CO2 tank and then press the lever or button until allpressure is relieved from the line. Remove the valve by gently turning it counter clockwise,disassemble the valve by twisting the nut cap. Then check for any dried product, film, seeds, oranything that appears to clog the valve. Soak valve in sanitizing solution and scrub clean; rinseand re-engage valve to line adapter using Teflon tape to insure that there are no leaks. Turnpressure on, engage connector to the product and press the lever to dispense product.PROBLEMPROBABLE CAUSEProductdoes notdispense fromone valveValve nozzle cloggedwith dry productCORRECTIVE ACTIONClean nozzleProduct bag emptyReplaceBag connector notconnectedConnect bag connector(See page #13)Turn handle on low pressureLow pressure regulatorregulator to the ‘on’ (in-line)shut offpositionLine kinkedLocate kinked lineand straighten
11Product does notdispense from allvalvesCO2 supply emptyChange CO2 tank to full oneAir compressor notfunctioningReconnect to power supplyHigh pressure regulatorTurn to on positionin off positionProduct spitswhen dispensedProductdispenses tooslowlyBag connector notconnected properlyDisconnect and reconnectproperlyInlet fitting ‘o’ ring onpump damagedReplaceValve nozzle cloggedwith dry productClean nozzle(See page #12 Ordering parts)Low pressure regulatorReadjust to a higherset at too low apressure (see #6 page 9)pressureLow pressure regulator Readjust to a lower pressureset too high(see #6 page 9)Pump operatesbut product doesnot dispenseValve will notshut offBag connectorimproperly connectedor not connectedConnect properlyPump lost primeInlet fitting ‘o’ ring onpump damagedClean system and reconnectReplaceValve spring brokenReplace valve(See page #12 Ordering parts)(See page #12 Ordering parts)If you have any questions, comments or suggestions please feel free to contact thefactory at (800) 356-6301.
12ORDERING PARTS OR SERVICEPARTS MAY BE ORDERED BY CONTACTING PERFECTION EQUIPMENT,INC. AT 1-800-356-6301 AND ASKING FOR THE PARTS DEPARTMENT.REQUESTS FOR SERVICE INFORMATION GO TO THE SAME PHONE NUMBERAND ARE DIRECTED TO THE SERVICE DEPARTMENT.NON-SCHEDULED MAINTENANCEEVERY EFFORT HAS BEEN MADE BY PERFECTION EQUIPMENT, INC. TOENSURE THAT NONSCHEDULED MAINTENANCE WILL BE MINIMIZED. AS THESESYSTEMS ARE MECHANICAL IN NATURE THEY WILL EVENTUALLY REQUIRE SERVICEOTHER THAN STANDARD CLEANING. THE ONE THING THAT CAN BE DONE BY THEOPERATOR TO REDUCE SERVICE REQUIREMENTS IS TO CLEAN THE SYSTEM ONREGULAR BASIS.WHEN SERVICE IS REQUIRED THE ONE QUESTION THAT WILL BE ASKED BYPERFECTION EQUIPMENT’S SERVICE PERSONNEL IS “WHEN WAS THE SYSTEM LASTCLEANED?” UNLESS THERE IS A MAJOR PROBLEM, SUCH AS SEVERED LINES, THECLEANING PROCEDURE AS OUT LINED IN THE MAINTENANCE REQUIREMENT CARDWILL TAKE CARE OF MANY COMMON PROBLEMS.SHOULD SERVICE BE REQUIRED CALL THE FACTORY SERVICE DEPARTMENTIF IT IS A WARRANTY PROBLEM (WITHIN ONE YEAR OF INSTALLATION) OR THE LOCALSERVICE AGENT (AFTER ONE YEAR). IF UNSURE OF YOUR LOCAL SERVICE AGENTCALL THE FACTORY AT 1-800-356-6301 FOR ASSISTANCE.
13
14MAINTENANCEREQUIREMENT CARDPlanned Maintenance SystemEquipment:Condiment Dispensing System. Perfection models MCD-1, MCD-2DAILY AND WEEKLY CLEANING PROCEDURESUPPLIES:CLEAN, SANITIZED BUCKETS (2)CLEAN, SANITIZED TOWELSSMALL BRUSHMcD SANITIZER McD ALL PURPOSE SUPER CONCENTRATEDAILY PROCEDURE:CLEAN AND SANITIZE EXTERIOR OF DISPENSING NOZZLE BY WIPING WITH A CLEAN, SANITIZEDTOWEL THAT HAS BEEN SOAKED IN McD SANITIZER SOLUTION (MIX 1 PAK OF McD SANITIZERIN 2 ½ GAL. OF LUKEWARM WATER). PAY PARTICULAR ATTENTION TO REMOVING ANY DRIEDON FOOD PRODUCT FROM THE TIP OF THE DISPENSING NOZZLE.WEEKLY PROCEDURE:1. FILL A CLEAN, SANITIZED BUCKET WITH 2-GALLONS OF HOT McD ALL-PURPOSE SUPERCONCENTRATE SOLUTION AS DRAWN THROUGH THE SINK PROPORTIONER.2. FILL A SECOND CLEAN, SANITIZED BUCKET WITH A FRESH SOLUTION OF McD SANITIZERSOLUTION (MIX 1 PAK OF McD SANITIZER IN 2 ½ GAL. OF LUKEWARM WATER).3. DISCONNECT THE PRODUCT BAG FROM THE BAG CONNECTOR. DIP END OF BAGCONNECTOR INTO THE DETERGENT SOLUTION AND BRUSH CLEAN THE CONNECTOR TOREMOVE ANY FOOD SOILS. CONNECT THE PROVIDED CLEAN-IN-PLACE TUBE TO BAGCONNECTOR AND SUBMERGE THE FREE END OF THE TUBE INTO THE DETERGENTSOLUTION.4. PLACE A CLEAN CONTAINER UNDER THE DISPENSER NOZZLE.5. FLUSH SYSTEM BY DEPRESSING DISPENSER LEVER AND DISPENSING APPROXIMATELY 1GALLON OF SOLUTION. ALLOW DETERGENT SOLUTION TO STAND IN SYSTEM FOR 5MINUTES.6. AFTER 5 MINUTES, DEPRESS THE DISPENSING LEVER AND FINISH DRAWING THROUGHTHE REMAINING AMOUNT OF DETERGENT SOLUTION. WHEN THE BUCKET IS EMPTY, LIFTTHE CLEAN-IN-PLACE TUBE AND CONTINUE TO DEPRESS DISPENSER FORAPPROXIMATELY 5 SECONDS. THIS WILL FLUSH THE REMAINING SOLUTION THROUGH THESYSTEM. DISCARD THE SOLUTION THAT WAS COLLECTED FROM THE DISPENSER.7. RINSE THE SYSTEM BY REPEATING STEPS 4,5, & 6 USING HOT WATER (120 F - 180 F MAX)IN PLACE OF THE DETERGENT SOLUTION.8. SANITIZE THE SYSTEM BY REPEATING STEPS 4,5, & 6 USING THE SOLUTION McD SANITIZER IN PLACE OF THE DETERGENT SOLUTION.9. REMOVE THE CLEAN-IN-PLACE TUBE FROM THE SANITIZER SOLUTION BUCKET ANDDISCONNECT OT FROM THE BAG CONNECTOR. NOTE: IN ORDER TO COMPLETELY CLEANAND SANITIZE THE INTERIOR OF FEED TUBE AND DISPENSER NOZZLE, YOU MUST DRAWTHE FULL 2-GALLONS OF DETERGENT SOLUTION AND SANITIZER THROUGH THE SYSTEM.10. RECONNECT PRODUCT BAG TO BAG CONNECTOR.11. FLUSH ANY REMAINING SANITIZER SOLUTION BY DEPRESSING DISPENSING LEVER UNTILFRESH CONDIMENT IS BEING DISPENSED. NOTE: THE CONDIMENT SHOULD NOT APPEARWATERY OR THIN12. DISPENSE AT LEAST 6 PORTIONS OF CONDIMENT TO THOROUGHLY FLUSH OUT ANYREMAINING SANITIZING SOLUTION.
3 McDonald’s (FRONT OF HOUSE) KETCHUP DISPENSER MODEL MCD-1 (SINGLE DISPENSER-TWO PRODUCT BAGS) NUMBERS REFER TO DRAWING 1. PT-1 9” Stainless Steel Gooseneck Dispenser with Perfection disp
napkin dispensers, condiment organizers, trash chutes - stainless steel 60 – 61 cmnd series tt series ct series napkin dispensers tcd series condiment holders tsd-1c straw holder tcd series trash chutes cup, lid, straw, condiment and coffee sleeve dispensers - polystyre
napkin dispensers, condiment organizers, trash chutes - stainless steel 60 – 61 cmnd series tt series ct series napkin dispensers tcd series condiment holders tsd-1c straw holder tcd series trash chutes cup, lid, straw, condiment and coffee sleeve dispensers - polystyre
Guide to Good Dispensing Practice: 2016 Page 4 3. Dispensing Process Adherence to good dispensing procedures is vital in ensuring that medicines are dispensed correctly and any potential/ real errors which may occur during the dispensing process are detected and rectified before medicines reach the patient.
Good Dispensing Practice Manual Preface Good dispensing of drugs and medical supplies is an important component of rational drug therapy in order to maximize the benefit and minimize the risk to recipients. However, the prevailing dispensing practice
Chapter SPS 340 Gas Systems Vehicle-fuel Dispensing Systems SPS 340.42 Vehicle fuel dispensing systems. All vehicle fuel dispensing systems shall comply with whichever of the following are applicable: (1) NFPA 30A section 4.3.7.2 and Chapter 12, if Class I or Class II liquids are dispensed as motor fuels along with a fuel gas
serving. You can have up to 3 condiment servings per lean and green meal per day on all plans. Fresh Herbs Basil (whole leaves): 1 cup Basil (chopped): ½ cup Capers: 2 Tbsp Chives (chopped): ¼ cup Cilantro: 1 cup Dill weed: 1 cup Garlic (minced): 1 tsp Garlic (whole): 1 clove Ginger root: 2 tsp Lemongrass: 2 tsp Parsley: ¼ cup Peppermint: ¼ cup
years' experience in designing, manufacturing, installing and maintaining automated pharmacy dispensing systems. That means we are the perfect partner to guide you through a smooth and efficient transition when it comes to automating your hospital pharmacy. About our system: Providing Fast and Safe Medication Dispensing
1 Certificate Specification NFQ Level 5 Business Administration 5M2468 1. Certificate Details Title Business Administration Teideal as Gaeilge Riarachán Gnó Award Type Major Code 5M2468 Level 5 Credit Value 120 Purpose The purpose of this award is to enable the learner to acquire the knowledge, skills and competence to work independently and under
