Installation Instructions Section 2
2-20
Part Number 020005256 5/15
Pressure Settings
1. Incoming tap water should be at a minimum static
pressure of 40 psi (2.758 bars) and a maximum of
55 psi (3.792 bars) with carbonator pump operating
(measured at inlet to pump).
2. BIB pressure gauge set for 60 psi (4.137 bars) or
according to your line run.
3. Carbonator Pressure Gauge (Use Preset Regulator):
- Cold Carbonation set for 75 psi (5.171 bars).
NOTE: If incoming dynamic water pressure is under 40
psi (2.758 bars), a water booster is recommended. If
incoming static water pressure is over 55 psi (3.792
bars), a water regulating valve is required.
Pre-mix Pressures
Normal pre-mix pressure regulators should be set at 60
PSI. Diet pre-mix pressure regulators should be set at
40 PSI. If you are experiencing high foaming, decreasing
the pressures may correct the problem. Spitting and
popping usually requires slightly increasing the
pressures. Pre-mix beverage valve pressures vary by
type and manufacturer. Please consult the manufacturer
of the valves you are using for specific instructions
regarding operation of the valve.
Bag-in-Box (BIB) Start-up
All lines should be properly flushed and sanitized before
starting the unit. See Bag-In-Box System Sanitation Page 4 -
3.
1. Connect each BIB connector to the appropriate BIB.
2. Gradually adjust the secondary regulator to 70 psi.
Never run a BIB pump without the BIB installed as the
pump could be damaged. Set final secondary regulator
pressure 70 -75 psi depending on the line size and the
distance of the run.
3. Push each valve operator one at a time. Operate each
valve long enough to obtain both syrup and water
through the valve.
4. See Back Room Package Page 3 - 4 for more details on
all BIB components.
Install Labels
Install flavor labels on the dispensing valve covers.
Clean Up
1. Wipe down the Drop-In and make final inspection of
the area.
2. Clean up all work areas. Dispose of all packing
material, excess tubing and trash properly.
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