The Exhibitor (1966)

Record Details:

Something wrong or inaccurate about this page? Let us Know!

Thanks for helping us continually improve the quality of the Lantern search engine for all of our users! We have millions of scanned pages, so user reports are incredibly helpful for us to identify places where we can improve and update the metadata.

Please describe the issue below, and click "Submit" to send your comments to our team! If you'd prefer, you can also send us an email to mhdl@commarts.wisc.edu with your comments.




We use Optical Character Recognition (OCR) during our scanning and processing workflow to make the content of each page searchable. You can view the automatically generated text below as well as copy and paste individual pieces of text to quote in your own work.

Text recognition is never 100% accurate. Many parts of the scanned page may not be reflected in the OCR text output, including: images, page layout, certain fonts or handwriting.

DISPENSING EQUIPMENT _ CO2 !?as may serve a twofold function in some systems — car¬ bonating the drink and elevating the syrup column to the faucet or dispenser head. In “Facts For Quality Beverage Dispensing,” Coca-Cola’s experts estimate that the theoretical yield of a 20pound cylinder of CO2 would be about 10,000 six-ounce car¬ bonated drinks. With residual loss in the tank, “over-carbonation” to compensate for losses in the dispensing process and other reasons, actual yield is somewhat less at the retail installation. It is interesting to note that Coke’s fountain sales force established the existence of remarkable variations in the amount of CO2 gas retailers use to dispense the same quantity of drinks from iden¬ tical equipment. “Facts” suggests, since most post mix syrups are viscous and resist movement (any increase in pressure required to move the syrup calls for a corresponding increase in CO2 consumption), that syrup containers be located close to the dispensing point when installations are planned. Over long distances in “remote” type installations, tubing of a larger diameter may permit use of considerably lower pressures. Each cylinder is equipped with a relief valve, designed to han¬ dle any excessive internal pressures that might occur. Do not tamper with the valve. Cylinders are tapped with a regulator de¬ vice which has a pressure gauge. The cylinder should be shut off at the valve at least once a week, and preferably every day during closing hours. This will leave the normal operational pressure | showing on the guage, but if pressure readings fall drastically in an eight-hour period in which no drinks have been drawn, the system should be checked for leaks. j Some pressure drop (10 pounds or so) is normal and does not 1 indicate leakage as gas is absorbed by the water in the carbona 1 tor. Heat radically affects the internal pressure of CO2 cylinders. According to Coke, contents of a full cylinder (approximately liquid carbon dioxide) under varying temperatures show the following pressures: I Temp. Pressure 640 psi 100°F. 1,450 psi : 130°F. 2,250 psi The refrigeration system functions to bring the beverage to a desired temperature, as heat from the drink ingredients is ab¬ sorbed by the refrigerant or coolant used. Adequate refrigeration is the key, according to Coke, of preserving the quality of the drink until it is consumed by the patron. It is the “lock” that keeps carbon dioxide gas molecules in the beverage. If ice is served, refrigeration prevents excessive ice meltage from diluting the drink. Accurate syrup proportioning may also depend on uniform dispensing temperatures. Coke advises that an “adequate” refrigeration unit is one that is capable of reducing the temperatures of all carbonated bever¬ ages sold to 40 degrees or below. Whether a system is adequate depends on the physical environment of the station and the sell¬ ing pattern of the beverages. Coke has found that a modest sys¬ tem may do for an operation which sells a great number of drinks over a considerable period of time, but in peak-period installa¬ tions, such equipment might prove unsatisfactory due to the heavy refrigeration demands of continual capacity operation. When water and syrup enter the system, the refrigeration sys¬ tem begins absorbing some of their heat. If many drinks are served consecutively, much heat can be introduced in a short period of time, faster than the refrigeration system can absorb it and carry it off. PRE-CHILLINC INGREDIENTS The temperature of the product to be chilled has a direct effect on the capacity of the system. If the temperature of a given amount of water must be reduced 20° the system does about twice as much work as it would be in refrigerating water that re¬ quired only a 10° reduction. Accordingly, if water is taken indi¬ rectly from a city water system, warm summer temperatures must be taken into account when estimating refrigeration requirements. If a unit is located in a kitchen where a humid 90° is registered during summer months, it will function less efficiently than if it were located in an air-conditioned room with very low humidity. The effect of ambient temperatures and humidity is not as critical with ice-cooled equipment as with mechanically refriger¬ ated units. However, if the operator wishes to refrigerate drinks with ice. Coke reports, he may find that the capacity of his icemaker is influenced by the same factors which affect a mechani¬ cally refrigerated unit. Mechanically refrigerated dispensers are generally of the “wet” or “dry” type. A wet system chills beverages by actual ice refrig¬ eration through coils located in a tank or container of water which is freezed by coils into an “ice bank.” Additional coils of tubing in the water convey the beverage to be chilled. A pump or agitator serves to circulate the unfrozen water around the ice bank and beverage tubing. As drinks are dispensed, the incoming syrup and water lose heat absorbed by the walls of the coils and cold water circulating around the tubing. As the temperature of the circulating water increases, the ice bank begins to melt. A control PE-8 PHYSICAL THEATRE • EXTRA PROFITS DEPARTMENT of MOTION PICTURE EXHIBITOR May 18, 1966