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I work for a school district and we have a drink system in our staff kitchen. Coca-Cola provides our syrup and CO2, but the drink system was installed by a contractor when the kitchen was constructed three years ago. My boss' secretary recently ordered a brixing cup and separator from Coke, and I got both of them today. Before I start brixing, I need to know if the brixing cup is right for our system. Etched on the brixing cup for each Coke product is the designation HY (high yield), but I'm not sure if the syrup we have is high yield or not. Frankly, I don't even know what high yield means. I'm guessing high yield syrup is more concentrated than non-high yield syrup? Anyway, is there any way of telling on the BIB (bag-in-box) if the syrup is high yield or not? If not, how can I tell? Thanks!
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I do some installs of beverage equipment.
Usually beverages are around 5 to 1. The cup I have has the ratio printed on the side.
Are you sure that Coke doesn't also come out for regular service?
It may or may not say the ratio on the box of syrup. I can't remember offhand who does and doesn't.
This is it: http://foxxequipment.com/parts.php?id=6873
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Your Coke rep should be more than helpful. Otherwise, the Pepsi rep might!
Professional Member
brix one of them and taste it against a bottled pop of that flavor. if it tastes like **** you will know.
"The world is full of obvious things which nobody by any chance ever observes."
-Sherlock Holmes
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Yeah, I guess I'll call the Coke distributor tomorrow and talk to someone there. Thanks for the help.
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Professional Member
Is a brix cup a refractometer?
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5/1 - 4.5/1 on others
Water quality tests need to be done
Co2 tests need to be done
& the best test of all & my favourite it the taste , odour & appearance.
The primary function of the design engineer is to make things difficult for the fabricator and impossible for the serviceman.
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It is 5to 1 except diet. Cannot remember ratio for diet.
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I am mainly a Schweppes guy but yea diet would be 4.5-1 MAX is the same.Originally Posted by BillLohr
Brix cup is just a cup that you can pour from the gun head into & syrup ends up in one side ,, soda in the other , this is how you dial in your ratio.
The primary function of the design engineer is to make things difficult for the fabricator and impossible for the serviceman.
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It's important to have the refrigeration system working properly as the syrup will run slower The colder it gets
I know the guy who know's the "Chiller Whisperer"
Regular Guest
ummm so if your in house you should be the expert as you are taking jobs from out sourcing? is that a union job?? why would you need help ?
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No, I am not an expert. I know a lot about a lot of things, but this is one subject I could use some help. That's why I started the thread. I don't know how I am taking jobs. All I'm trying to do is do my job. No, it is not a union job. If you'd like to offer some help, that's great. Otherwise, go crap in someone else's thread.
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Right. We don't want slow syrup, do we?
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What refrigeration system?
The cold plate?
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Professional Member
Boxes of hi yield have "high yield" clearly printed on them. I doubt you have hi yield. That's just a busy chain restaurant kind of thing.
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