Film-Tech Forum ARCHIVE: Syrup Lines - Overhead or under the slab

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Topic: Syrup Lines - Overhead or under the slab

William Bunch
Film Handler

Posts: 87
From: Misawa, Japan
Registered: Nov 2001

posted 06-22-2004 03:04 AM

We had a couple of food courts with PVC under slab lines. They are well when new but after several years start to smell really bad. Then you have to wonder what is going on down there. The main disadvantage is that once the pythons are in there is no possibility of adding/removing lines later.

We go overhead for all our food courts, theaters and even Burger King. The higher temps in the ceiling have no short term affect on a product that is moving quickly. The cold plate at the dispenser has no trouble cooling it down. Just be sure to never run out of ice.

Never had a leak in a ceiling but would rather have a sudden manisfestation in a ceiling than a slow building problem under a floor like others have mentioned in this thread.

In overhead installs you have to take care not to exceed the capacity of the pump. Each manufacturer will tell you how high they can pump. Exceed this and proper brix will be hard to maintain. Keep the sugar based syrup boxes on the top shelf and diets on the bottom. Sugar based syrups are heavier.

I can say for sure that Burger King is also a stickler for proper brixing and temperature. It's right there in the daily QC list.

Overhead lines will allow you to add or replace lines in the future at low cost.

In AAFES facilities we don't allow virmin in in the first place so that is never an issue.

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