2.SYRUP/CONCENTRATE
Syrup should always be precooled before setting the ratio. Syrup takes a path through the valve parallel to the water path. It is introduced in the block, travels through a syrup flow control, banjo, valve head and out the nozzle. Note, concentrate is not cooled.
High sugar syrups are more viscous (thicker) than diet syrups and consequently have more pressure drop within a system. This pressure drop results in less flow at the valve and therefore a slower fill time. Increasing the pump pressure will help overcome the pressure drop caused by high sugar syrups.
3.SETTING RATIOS
If the ratio varies and must be adjusted often, it is probably the result of a restricted syrup system. It is then time to clean and sanitize the syrup tubing and cooling coils and check for other problems such as syrup pumps, etc.
Note: Try raising the pressure on the pump before cleaning.
Set the water flow rate first, then adjust the syrup to the desired ratio. This gives the most accurate valve flow setting possible. Measure the ratio and adjust the syrup flow, if necessary. This will result in uniform flow, better carbonation retention, and improved drink quality.
When using a ratio cup always take these
precautions to ensure accuracy:Ratio
SYSTEM DETAILS
• After installing the separator tube, open
the valve to fill the syrup tube before starting the ratio test.
•Clean the cup thoroughly between tests so there is no
•Fill the cup to approximately 3/4 full
and use approximately the same quan- tity for each test to ensure accurate set- tings.
Cups
• Take another sample to verify the set- | Syrup |
tings. | Separator |
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