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1945 Theatre Catalog, 4th Edition, Page 551 (525)

1945 Theatre Catalog, 4th Edition
1945 Theatre Catalog
1945 Theatre Catalog, 4th Edition, Page 551
Page 551

1945 Theatre Catalog, 4th Edition, Page 551

is essential. In addition, the amount of corn sold is usually calculated by counting the boxes. As a convenient method of recording sales, a serially numbered box has proven of great benefit in accounting popcorn sales.

In setting up the popcorn sales counterin the theatre lobby, conVenience is of prime importance. It should, if possible, be so arranged that ingoing as well as outcoming patrons may readily see it and pass directly by it. Needless to say, such factors as lighting and the appearance of those in charge cannot be over-emphasized if maximum results are to be obtained.

In passing, it should be mentioned that, while many of the machines on the market are approved by underwriters laboratories, permission must be obtained from local authorities before the theatre operator may install any model in his theatre. It would be well#since some models are on the verboten list#for the prospective corn-popper to make inquiry as to whether his preferred model is on the approved list.


It is just as important to keep the popcorn machine itself spotlessly clean as it is necessary for the operator to be clean. Eye appeal is what sells popcorn. When the machine is closed for the night, do not leave popcorn strewn about on the bottom of the pan, but wipe out the bottom of the pan. Clean the interior of the machine with Bon Ami or soap, if necessary, to get the interior of the machine perfectly clean.

It is most important that the ceiling of the popcorn storage cabinet be cleaned daily. Remove all grease. If this is not done regularly, this grease accumulation becomes rancid, resulting in the popcorn's having a peculiar odor.

The daily cleaning of the kettle with a chemical kettle cleaner that will remove the daily accumulation of film will enable the kettle to pop better by removing a resistance to heat in the kettle. Since it is the film accumulated from popping in oil 01' shortening that causes the smoke -when good oils are used-the cleaning of the kettle daily will prevent the kettle smoke that is so undesirable. All that is necessary to clean the kettle is a little elbow grease and an inclination on the part of the operator to keep it clean. A stiff brush and a good strong soap will clean out the kettle any time, even when it becomes carbonized or black. Never use lye or any chemical which might disintegrate the aluminum. Never let water come in contact with the heating element. Where there is black in the kettle, use steel wool in the process of bringing the kettle back to original brightness. Never use a knife or steel tool in cleaning the kettle, as the steel will scar the kettle and make it harder to clean.

After emptying each batch of popcorn from the kettle, it is advisable to Wipe the edge of the kettle with Kleenex to take off all the seasoning. If this is not done, the tendency is for the surplus seasoning on the edge of the kettle to run down and possibly cause the heating element to burn out.

Since it is not always possible to obtain the regular seasoning, greater care must be taken in keeping:r the equipment clean,



especially where corn oil is being used. The steam from this type of seasoning condenses on the top of the machine, in the gears, in thevmotors, and leaves a gummy, resinous substance which should be removed daily to keep the machine in efiicient operation. If this residue is left to remain on the equipment any length of time, you will find it impossible to remove it and the efficiency of the machines will be greatly reduced.

It is a good practice to oil the motor before each dayls operation. The amount necessary is very small, in fact, a single drop is quite sufficient. This oil must be tasteless, otherwise it will spoil the corn, if it comes in contact with it." It is suggested that only mineral oil be used for this purpose.

In some machines there is a blower to take steam and the popcorn odor out of the kettle and the inside of the machine. Inasmuch as the steam that comes from the popping corn becomes saturated with oil, and this oil condenses in the machine, just over the popping kettle, you will notice a heavy machine screw

with a washer just above it. By unscrewing this, you can drain the oil out of the blower through the valve. It should be taken care of daily, otherwise the fan of the blower may scatter some of the oil around the machine. ,

When you have the proper voltage and the line to your machine is not overloaded, the only possible chance of your kettle not properly heating would be in a loose connection to the machine. This often happens, and where the trouble like this is suspected, an electrician should be called at once.

Regardless of whether 01' not the line is loaded to capacity, it is a good idea to turn off the warming element when popping corn. This will save electricity as it is not necessary to use this warming element except when you are keeping the stored popcorn hot.

Never leave the kettle switch on when popping corn unless you are right at the machine and with seasoning left in the kettle and the lid open. The smoking of the seasoning will remind you that the switch is on.

DUNBAR AND COMPANY'S Model 224055 has an all-sininless-sieel cabinet and is all-electric in operation. The popping pan is of nickel. This model, designed especially for retail stores and lobbies, is equipped, the company states, with the Pepi-Rite rotary, dry, semi-automatic popper and buffering device. The model has a capacity of three-quarters of a bag for each popping. The company also makes equipment for oE-the-premises popping.
1945 Theatre Catalog, 4th Edition, Page 551