Film-Tech Forum ARCHIVE: oooh...hand dipped butter for your corn...

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Posted by Kara Tillotson (Member # 3899) on 08-02-2006, 05:17 PM:

Rrgh. can I bitch and moan about the fact that it really sucks how much of our equipment sucks because the person who ran the theatre previously didnt bother with basic daily maintence?

we already have to "hand dip" our corn oil because the pump doesnt want to work. Yesterday, the butter machine decided to stop working. It just grinds away, sounding like its gonna pump out butter, but doesnt. So now we have to get a little scoop and hand pour it over the corn.

Posted by Mike Blakesley (Member # 26) on 08-02-2006, 06:23 PM:

My guess is, either your line is full of hardened "butter" (likely) or your pump motor has become disconnected from the impeller somehow. Should be a fairly easy fix.

Posted by Jim Bedford (Member # 4) on 08-02-2006, 07:25 PM:

Taking simple mechanical equipment apart, cleaning and putting them back together properly solves 75% of problems and usually ID's anything seriously amiss.

Posted by Monte L Fullmer (Member # 2797) on 08-02-2006, 10:18 PM:

I'd least buy a new buttermat .. since fixing the old buttermats can be a pain.

But, curious, what kind of oil pump do you have - the one that sits on a 5gal can of oil with the timer knob on the front? (Be the Cretors 7700 pump assembly)

Not pumping could be common things of - the timer module is either unplugged out of the socket or bad, the impeller assembly is jammed in which that assembly can be taken apart an cleaned-or just the assembly is loose which will kill the vacuum for the assembly to pump oil upwards, for the motors on those things rarely go out. Also, the delivery button on the popper itself could be bad.

Is the delivery tube all clogged up, bent so bad due to the heat distorting the vinyl..

fun stuff.. - Monte

Posted by Charles Greenlee (Member # 3856) on 08-03-2006, 10:37 PM:

Working with a buch of min. wage highschoolers, we'd occasionally get kernels down in the oil can, which would eventually get picked up by the pump and would block the tube. It's a pain, but fixable.

Posted by Brad Miller (Member # 2) on 08-03-2006, 10:42 PM:

You should advertise that just like how some businesses advertise "hand scooped ice cream".

As if that somehow improves the flavor or something. [Roll Eyes]

Posted by Mike Spaeth (Member # 524) on 08-04-2006, 01:51 PM:

Forget hand-dipped butter. You can just buy the ketchup-type squueze bottles, and fill them up with butter. Keep them sitting on the warmer plate (not too warm) to keep the butter warm.

Posted by Mike Blakesley (Member # 26) on 08-04-2006, 03:02 PM:

I wonder if you'd go through a lot more butter that way. I've seen what little kids and teenagers do with the shaker full of Flavocol we keep on the counter. [puke]

Posted by Mike Spaeth (Member # 524) on 08-04-2006, 03:19 PM:

When I've had to do it, it was still a staff member serving it. Not self-serve.

Posted by Mary Schlag (Member # 3911) on 08-05-2006, 09:46 PM:

If you use the Kethcup/Mustard bottles.... Make sure you buy the better quality ones. The cheap ones... The tops come off when you give em a little too much squeeze. Talk about 'extra' butter!!!

Posted by Jim Bedford (Member # 4) on 08-06-2006, 03:11 PM:

This all reminds me of the porno theatre that offered "hot buttered popcorn, with or without the popcorn!" [Wink]

Posted by Paul Van Dusen (Member # 3640) on 08-08-2006, 12:16 PM:

With the pump on the popcorn machine, if it is indeed the 7700 then you probably need to just take it of and give it a good cleaning. They have a tendency to accumulate sediment from the oil.

Posted by Patrick Dunn (Member # 3333) on 08-17-2006, 09:50 PM:

Instead of using your hands you should use a small cup. I know i would hate to use my hands in that stuff.

Posted by Adam Martin (Member # 641) on 08-18-2006, 12:42 AM:

quote: Mike Blakesley
the shaker full of Flavocol we keep on the counter

Why would you keep that on the counter? [Confused]

Flavacol is supposed to be put in the kettle with the seed and oil so that it dissolves and coats the corn as it pops. If people want extra salt on their popcorn, you should have fine-grain "popcorn" salt.

Posted by Matt Fields (Member # 3211) on 08-18-2006, 07:55 AM:

We put both Flavacol and regular salt out for people to use...most people prefer the Flavacol, calling it "cheese" and dumping a ton on their corn.

Posted by Robert Burtcher (Member # 3227) on 08-19-2006, 03:41 AM:

Same at our theatre. Our customers seem to prefer the buttery taste of Flavacol as an additional topping on popcorn.

Though it's amazing how many people see the golden color of Flavacol and go, "Cheese salt!"

[Eek!]

Posted by Charles Greenlee (Member # 3856) on 08-19-2006, 03:50 AM:

Yeah, the urge to stop them before they make the HUGE mistake is hard to fight, but I have learned to bite my tounge and enjoy that reaction. I may even make a feeble attemt to stop them so they're like, "yuck!" and I can say "I tried to stop you" [thumbsup]

I can't beleive people can be that nieve. Didn't their mom tech them, if you don't know what it is, don't frell with it until you do. Or at least ask first. A simple "Is this cheese topping?" would save them the frustration and embarassment. Here's to morons [beer]

Posted by Frank Angel (Member # 248) on 08-19-2006, 06:02 PM:

Maybe it's time for a sign above the shaker: Butter flavored salt. NOT CHEEZE you idiots.

Posted by Jack Ondracek (Member # 1466) on 08-19-2006, 06:47 PM:

Well... Flavacol does come with its instructions, as does Filmguard. We've certainly seen just about every imaginable way to use that stuff (including drinking it)...!

Hey... why not put some of THAT out there. Considering the cost, make it a premium topping! [Eek!]

Posted by Mike Blakesley (Member # 26) on 08-19-2006, 10:53 PM:

quote: Matt Fields
We put both Flavacol and regular salt out for people to use

That's what we do. The Flavocol shaker gets about 2X the traffic of the regular popcorn-salt shaker. I wish we could put a coin box on it.

Posted by Frank Dubrois (Member # 3042) on 08-19-2006, 10:58 PM:

quote:

Hey... why not put some of THAT out there. Considering the cost, make it a premium topping!

9 out of 10 customers prefer flavocol over Filmguard for their popcorn topping needs.

Posted by Ron Curran (Member # 3631) on 08-19-2006, 11:47 PM:

Do they select Stream or Spray on the dispenser?

Posted by Charles Greenlee (Member # 3856) on 08-20-2006, 12:49 AM:

Spray, it coats the kernels better. Filmguard has been proven to thourougly clean out the bowels, while providing a fine protective coating, that is tolerant to heat, to keep things moving smoothly for a long time.

Posted by Gary Crawford (Member # 2038) on 08-22-2006, 12:35 PM:

Just keeping tradition alive, sounds like!

A little extra salt on the popcorn sells the soda!

I never tried Flavocol as a topping or condiment. Don't think I want to either. Blecch.

As a heart patient, I'm keenly aware of what these things are, and almost all of it is High Cholesterol In A Can (Box, Jar, etc). A little spackle to plug up those ol' arteries, yes indeedy!

As far as the original post in this thread, a little disassembly and cleaning out is in order, then things should run fine. Not familiar with the butter dispenser they have, but I know the one we use has to be primed every time it is used, a simple trick to do. (Each show, not each individual use!)

Posted by Luci Reeve (Member # 3651) on 12-09-2006, 05:19 PM:

Before I started we had soy sauce as a topping and I've had to continue supplying it ever since or the regulars whine. In fact, I've come to love it on my popcorn as well. After getting the fine salt we've had to close off some of the holes on our salt shaker because it pours so fast. We had to stop having people "hand dip" their own butter because they would put on "extra butter" and then leave all that inedible, congealed mess to clean up. The thing about "hand dipping" is that it is so messy and wasteful.

Posted by Kenneth Wuepper (Member # 1174) on 12-09-2006, 06:37 PM:

Yes, popcorn salt is very fine indeed. We have found that the PEPPER shakers from the local restaurant supplier are quite a bit better for customer use. The smaller number and finer holes lead to less wasted popcorn because they don't over salt it.

We still apply the butter from behind the counter. We will make "layered" butter upon request at no extra cost to the customer.

KEN

Posted by Ian Bailey (Member # 1752) on 12-11-2006, 06:11 AM:

WOW!!!.......has anyone done a cholestoral count on a bucket of popcorn with extra salt.....extra Flavorcol.....layered butter....and Soy Sauce(I wander if you have to use chop-sticks?)
I'm sure our pop-corn to you guys would taste like Bird Seed!!
For a 16oz kettle we would use about 1/2 cup of oil and a small scoop of flavorcol....that's it...nothing else is added except a big Coke to wash it down.
cheers Ian

Posted by Jack Ondracek (Member # 1466) on 12-11-2006, 06:48 PM:

quote: Luci Reeve
Before I started we had soy sauce as a topping and I've had to continue supplying it ever since

Is that a powder? I haven't seen anything like that. Seems real sauce would be a little tough on the popcorn.

Soy sauce goes on my spaghetti... yum!

Posted by Paul Van Dusen (Member # 3640) on 12-22-2006, 07:26 PM:

I know this going to sound stupid, but have you made sure the pump is primed? Believe it or not I was visiting a theatre that had a "broken" butter warmer and that turned out to be the problem.