Troubleshooting guide
24
Installation and Service Manual
OPERATION
CARBONATION
The purpose of the carbonator is to take regular tap water at street water pressure (minimum 20 PSI dynamic or
flowing pressure) 1/2” water line and increase the water to beverage system pressure (usually 100 PSI). This water
is then combined with the CO
2
gas. Because the water and gas are at the same pressure, the CO
2
will dissolve into
the water. Chilling the mixture before dispensing will assist in locking the carbon dioxide into the water. After
dispensing, the CO
2
may be unlocked from the liquid. The CO
2
will gradually leave the liquid due to pressure and
temperature changes.
Components
The components of the carbonator are: water pump, an
electric motor to operate the pump, carbonator tank
where the water & CO
2
mix, and a water level control.
Operation
Carbon Dioxide (CO
2
) leaves the storage tank and ar-
rives at the carbonator tank through the gas inlet. Water
supply enters the carbonator pump inlet at regular street
water line pressure (minimum 20 PSI dynamic or flow-
ing pressure). The water pump increases the pressure
of the water, which allows the water to flow into the car-
bonator tank. The CO
2
and the water mix together in the
carbonator to produce the carbonated water that is then
sent to the soda dispenser.
The agitation of the water & CO
2
together in the tank
under high pressure creates the soda water. The quality
of carbonation (percent of CO
2
mixed in the water) in-
creases as the water temperature decreases and expo-
sure time increases.
The water level in the carbonator tank is controlled by a
water level control in the tank. This control turns the pump
motor off and on to maintain a preset level of liquid in the
tank. The water level control may be electronic probes
or a mechanical float.
SYRUP DELIVERY SYSTEM
Your syrup location can vary depending on the volume of beverages served and ease of accessibility. Your bever-
age system may set in a back storage room or under the counter of the dispenser. Configurations are almost
limitless. Check the temperatures expected for the storage location. Adverse temperatures can affect the storage
and quality of beverage products. It is recommended the temperature of storage location should not fall below 40
o
F or rise above 90
o
F.
RACKING
Regardless if you are working on a B-I-B or Figal system, a place will be designated for placement of the product.
A rack (or shelf) system affords systematic placement and complete usage of the beverage paid for. The B-I-B rack
allows the boxes to lay properly for syrup dispersal. Please check with your B-I-B syrup supplier. Some boxes must
be slightly tilted down, while others may be in virtually any position. The Figal tank rack keeps the newer and full
tanks organized at one end of the beverage line with the partial tanks at the other.
B-I-B
The Bag-In-Box system refers to a plastic disposable bag. The B-I-B normally contains 5 gallons of syrup, however
some locations offer 2 1/2 gallon B-I-B units. This plastic bag is then held inside a cardboard or other container. B-
I-B systems are for post-mix applications only.
PUMPS
The syrup in a B-I-B system is delivered to the beverage system through gas operated pumps. These pumps
extract the syrup out of the bags forcing the syrup throughout the system.
AUTO BAG SELECTORS
These are used on higher volume B-I-B systems where two or more bags of the same product are connected to
one pump and one system. An auto bag selector is essentially a valve that automatically changes from one bag (or
series of bags) to another bag (or series of bags) of syrup as the bags empty, allowing a constant flow of product.