Part of the Production Science school. Class 5 of 6.
The capability: you can keep a frozen or draft cocktail system from quietly ruining its product.
Prerequisites: Modules 31, 39, 44.
The practice
Open the frozen machine and look. That is the diagnostic and it does not need to be run twice.
Find the manufacturer's schedule and compare it against what actually happens.
Check your frozen mix against the machine's freezing range — alcohol and sugar both lower the freezing point, per Module 39, and a mix out of range cannot be fixed by adjusting the machine.
Then carbonate a cocktail cold and one at ambient and compare retention.
And name an owner and start a log.
The reference
The manufacturer's specification, and a clean interior against a dirty one.
What you are building
Respect for equipment that gives no sensory warning.
A frozen machine holds sugar and frequently dairy at temperature on surfaces nobody can see — and the sanitation failure has no flavor signal until it is a health matter, per Module 44.
Which is why the schedule cannot be complaint-driven: there is no complaint to drive it.
Verification and boundary
A logged cleaning with a named owner.
Boundary: equipment cleaning and disassembly are governed by the manufacturer's instructions and the local health authority; compressed gas handling by applicable safety requirements.