If you have any questions, or would like to learn more about the fascinating world of Post Mix, consult your local library, Post Mix serviceman, or the Internet.
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| Post
Mix, by definition, is a soft drink that is mixed (syrup with carbonated
water) after (post) leaving the tank, as opposed to PRE mix, which is
mixed before (pre) it is dispensed. Examples of pre-mix include 20 oz.
bottles, 16 oz. cans, 2 liter bottles, or 5 gallon tanks like the ones
at the State Fair. Post Mix is found at almost every restaurant,
packaged as 5 gallons of syrup in a tank, or figal (after five gallon).
The Post Mix system involves all of the equipment needed to produce a
quality drink. And there is a LOT of equipment. The syrups path begins
by being forced out of the syrup tank under 30 lbs. of CO2 pressure
towards the drink heads, or valves, some units are called Single
Electric Valves, or S.E.V.’s. The carbonated water starts out from the
city water supply into the carbonator. The waters pressure is increased
by a brass pump into the carbonation tank, where it mixes with CO2
gas, carbonating under 110 lbs. of pressure. When someone hits the lever
on the drink head, many wonderful and magical, electrical and magnetic
events occur, most of which are beyond the scope of this page, and out
of the nozzle comes a fresh, newly made soft drink, just for you. We in
the business refer to the flavor ratio, or “sweetness” of the drink as
BRIX, after A.F. Brix (1798-1890), a German chemist who found a way to
determine the amount of sugar in a solution. The ability to Brix drink
valves quickly and accurately is one of the Post Mix mans signature
tasks. “He who Brix’s with gusto and verve, is a true hero.” one stand
manager was heard to say. If you have any questions, or would like to learn more about the fascinating world of Post Mix, consult your local library, Post Mix serviceman, or the Internet. |
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