Post Mix Machine Components

Post mix machine has the system in which soft drink flavoured syrup is shipped to the retailer to be mixed at the point of sale with chilled and purified water, and carbon dioxide usually dispensed from a soda fountain or soda gun. Most post mix machines use a procon pump to boost water pressure to the carbonator that makes the soda water, this pump is essential in post mix machines. Many post mix machines also have a second procon pump for soda recirculation this pump continuously circles the soda water from the guns to the machine keeping the soda cold and fresh, this procon pump is required in machines where the dispensing point is further away from the soda generator then about 1 metre.

Some post mix machine also has a third procon pump that recirculates plain water, keeping the water cold. You will generally find two types procon pump on post mix machines brass or stainless steel. The stainless steel pumps can be used anywhere in the machine but are generally more expensive. The brass bumps can only be used for plain water. For example, on the booster pump for the carbonator and for the plain water recirculation. Brass pumps cannot be used for soda recirculation as exposure to carbon dioxide will create carbonic acid. Carbonic acid not only tastes extremely bad but is poisonous to drink.

To check whether this pump is working most systems have a flow strainer installed close to the outlet side of this pump. These flow strainers have a small black ball on a spring set after the conical strainer that looks like a clear piece of plastic about 10cm long with a strainer inside. You can tell if this pump is working by looking at the ball if it is pushed back against the spring it is working, you can turn the machine off and on to see if the balls position moves. Another good way to test is by the temperature of the pump, this pump should be cold. This pump is circulating cold soda at about 2 degrees centigrade so the pump should be very cold to the touch.

Some post mix machine owners uses “Componants”. The componants are concentrated Soda Syrup, water supply, Co2, and a Carbonator. When a post mix machine button is pushed, a pump at the fountain head open and draw water pressure that draws the syrup. The 2 mixes together and the carbonator took the Co2 and water supply and make the soda water, mix with the syrup and then dispense it. The new Coke machines actually instead of syrup uses a powder, far most concentrated that the syrup. The powder comes in a cartridge about the size of a tape, which explains how they can offer so many flavors in one machine. It's the same principal as syrup post mix. Carbonator takes the water and Co2 makes soda water, the powder is injected in to mix and it dispenses in the post mix machine.

Installation and Components of Ice Machines

Ice machine and beverage dispensers are available as counter top units with the ice stored in the dispenser cabinet above the level of the valves, or as low-profile, under counter units with the ice stored below the counter. The decision to select a countertop or under counter ice and beverage dispenser depends on the level of aesthetics, safety and convenience desired for the operation. Models with under counter ice storage are generally preferred in those instances where the facility appearance is very important, where the dispenser will be used in the front of the facility or in a beverage island, or where manual loading is preferred.

Installation Considerations in Ice Machine

• Space and Ventilation: Make sure you have enough space for the machine, bin, and filter. Adequate air flow is crucial for maximum ice production, so installing an ice machine in a storage room or closet is not recommended. Read the manufacturer's specification sheet carefully to ensure that you have the proper amount of space for the install, and consider the placement of the machine and bin within your operation as well. A well-placed ice machine Australia can increase worker productivity and efficiency, but a poorly placed ice machine can cost you more for labor and utilities.
• Water Supply & Floor Drain: Your ice machine will need a cold water supply with a shutoff valve. A floor drain is needed too. Check your local codes for specific drain type and placement requirements.
• Power Supply: Many ice machines do not come with a cord and plug, so a visit from your electrician will be needed to hard wire the machine. Make sure you understand and can meet the machine's power requirements not all ice machines operate on standard 110V electric. Electrical requirements and any other special installation considerations will always be found on the machine's Specification Sheet.

Ice machine Australia with the integral beverage cooling uses either a cold plate or ice-waterbath system to cool the beverage lines. Since both can use up to 50 percent of the ice in storage to accomplish this, integral beverage cooling must be included in your calculations to determine how much capacity you need. If you expect to dispense 200 lbs. of ice into cups during the course of a day, you will also use 200 lbs. of ice to chill your beverage lines. Your total ice consumption requirement would therefore be 400 lbs.

Cold plates are the most common type of integral beverage cooling system. Located below the dispenser storage bin, cold plates usually consist of an aluminum plate through which the carbonated water and syrup lines are run before they connect to the back of the soda valves. As ice is dispensed into a cup, ice also drops through a hole in the back of the dispenser storage area onto the plate. Heat transfer occurs between the warm product in the beverage lines and the cold ice in physical contact with the aluminum. Cooling of the lines occurs as long as there is ice on top of the cold plate. Although simple and inexpensive, there are disadvantages to cold plate systems. Because they require physical contact between the ice and the cold plate surface, uneven cooling and warm spots can result.

In ice-water bath systems, ice from the dispenser storage area enters a water bath located in the dispenser cabinet. All syrup and water lines are totally immersed in this 32° ice and water slurry. A pump circulates the ice water slurry in the bath to ensure that beverage lines are cooled consistently. Each time the dispense lever or button is actuated, additional ice enters the ice-water bath and an automatic timer agitates the water bath at intervals when no dispensing occurs. This ensures that the temperature of the syrup and water lines is kept consistently cold.

The Uses of Ice Machine

Operators of ice machine who want to eliminate the need to manually load an ice and beverage dispenser have two ways to automatically load the dispenser with ice. An ice machine can be mounted on top of most countertop ice and beverage dispensers, or the operator can select an ice machine with technology that will transport ice to a countertop or under counter dispenser up to 75 feet away.

Automatic load Ice Machine and Manual load Ice Machine

While automatically loaded ice and beverage dispensers have become increasingly popular with many operators, there can be valid reasons for manually loading the dispenser. With manual load applications, however, the dispenser type should be evaluated carefully to maintain efficiency and safety. Operators who want a manual load beverage dispenser perhaps because they already have an ice machine in the back room or because high traffic during lunch or dinner exceeds the dispenser capacity should investigate ice and beverage dispensers that sit in the counter rather than on it and store ice below the counter rather than above it.

In some cases it may be preferable to use a separate mechanical cooling system to chill the syrup and water lines. When using a separate cooling system, no ice from the dispenser storage area is needed to chill the beverage lines, so more beverages can be served from the same dispenser. Mechanical cooling systems that accommodate one or multiple dispensers are available from a number of manufacturers. The primary disadvantages are cost and physical size, but in high volume operations, these systems provide a viable alternative to using an integral beverage cooling system.

Dispensed beverages generally return a 60 percent profit margin double that of cans or bottles. Because of this, most operators want the beverage center to be highly visible and easily accessible to promote the sales of dispensed beverages. When considering the type of ice and beverage dispenser to select, consider carefully where it will be located and whether the size of the unit will compromise the aesthetic appearance of the facility and/or restrict visibility. Always remember that a countertop ice and beverage dispenser with a top mounted ice maker can result in a height of 73" or more. When placed on a standard 36" counter the unit towers 9 feet above the floor.

It may seem easier to supply all your ice from one large machine and bin, but in the end this is usually inefficient. With only one large machine, your staff will constantly be running back and forth from the ice bin to soda machines, under bar ice chests, and salad bar costing you time and also increasing chances of cross-contamination. Instead, consider using several smaller machines, one on top of the soda dispenser, a small underbars unit, and a small ice machine maker with a bin near your salad bar, for example. This way your staff will always have ice when and where they need it, while also keeping the ice safe and sanitary.

When selecting an ice machine, the most important thing to keep in mind aside from production rate is the shape of the ice that the machine makes. Each type of ice has its own benefits and drawbacks.