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IntelliCarb Training Manual
© 2004, IMI Cornelius Inc. - 7 - Publication Number: TP01071
6. Check list for proper “finished” drink carbonation:
A. Fill ice storage hopper with ice.
B. Water supply must be from a continuous source (no tank supply).
C. Use only filtered water.
D. Supply water line to the carbonator pump must be a minimum of .375 ID.
E. Syrup supply lines must be a minimum of .265 ID.
F. Water inlet pressure range: 45-60 max. static psig. with a minimum flowing pressure of 30 psig.
G. Syrup CO
2
secondary regulator pressure set to 60 psig.
H. CO
2
supply must be high quality, food grade.
I. Purge all water, carb-water, and product lines of air before brixing valves.
J. Important: Brix valves with cold product. Allow at least 15-20 minutes for ice to cool down the
coldplate on initial start-up before brixing the valves.
K. Dispense at least (2) 12 oz. drinks before taking a carbonation level reading.
L. Carbonation tester thermometer must read 32-33
o
F. for accurate carb-level reading. Store tester
in ice water bath during use.
M. Hold cup at valve nozzle for drink to be tested. Pour drink slowly down the side wall into the carb-
tester to avoid agitation during pouring. Press vent valve once on carb-tester after tightening lid.
N. Shake carb-tester in vertical motion until peak pressure reading is obtained. Use Pepsi chart for
carbonation level reading.
NOTE: Carbonator troubleshooting procedure located on page 43.