Cornelius 3 User Manual

                                 

Viper Installation Manual

© 2010, IMI Cornelius Inc.

- 5 -

Publication Number: 621360041TBSER

Each product formulation has its own peculiarities regarding the way the product 
absorbs carbonation and the way it releases carbonation.

Sugar in carbonated drinks is like anti-freeze in water. The higher the BRIX, the 
greater the resistance of the product to freezing. Conversly, in products with lower 
BRIX, freezing takes place at higher termperatures than for high-BRIX products. 
Thus, BRIX affects overrun because the amount of sugar in a drink has a direct 
bearing on the product’s freezing characteristics.

When a unit sits idle fo a period of time with no drinks being dispensed, CO

2

 gas 

in the system takes a “set”. When the first few drinks are drawn off after an idle 
period, CO

2

 gas has less tendancy to break out as the drink is dispensed. The 

result is that these first drinks hav less overrun than drinks dispensed during peak-
use periods.

The higher the specific carbonation level in a given product, the greater the 
potential for carbonation breakout in frozen carbonated form of that drink. For 
example, drinks with 3.0 volume of carbonation have more gass breakout in 
frozen carbonated form and more overrun than drinks that contain 2.0 volumes of 
CO

2

 gas.

Freezing causes approximately a 5-7 percent expansion in dispensed frozen 
carbonated drinks. The degree of freezing is limited because the finished drink is 
intended to be sipped through a straw. This is not possible if the product is too 
“solid”.