> > > >

1954-55 Theatre Catalog, 12th Edition, Page 425 (387)

1954-55 Theatre Catalog, 12th Edition
1954-55 Theatre Catalog
1954-55 Theatre Catalog, 12th Edition, Page 425
Page 425

1954-55 Theatre Catalog, 12th Edition, Page 425

pensing operationy speeds up service, and, of course, increases his profit. Where it is not practical to use a single-drink dispenser, the multiple-beverage unit is capable of a good job, and of delivering quality drinks,

Two Trends

It goes without saying that quality equipment should be used for the dispensing of all beverages. Such equipment is usually easy to clean and maintain, and comes complete with manufacturers instructions. They should be studied and followed closely by refreshment stand personnel for maximum service from the equipment.

Two trends within the beverage department of the concession operation have gained prominence within the past couple of years, and are worthy of extra mention. One is the definite move in the direction of larger unit sales (the 10, 15, 25, 30-cent cup) and the other is the increasing demand for thoroughly refrigerated beverages.

Many exhibitors report that even when placed in direct competition with smallerepriced cups, the. larger drinks now appeal more to the public and result in heavier sales. This trend has


THE multiple-drink cup machine is the most popular method of dispensing beverages in the conventional theatre. Usually placed in the lobby.

brought along its own peculiar problems (such as quality-control). but should be watched.

The demand for refrigeration, on the other hand, is an old story given a compelling new twist. Beverage manufucturers have for many years urged that their products be served at 40 degrees . . . or colder . . . for maximum enjoyment, but consumer preference has now given added impetus to the message. In 1953, for example, concessions people reported gains in beverage business from 20 to 50 per cent after they started putting ice in their cups. Originally made to be enjoyed ice-cold, a beverage obviously becomes more desirable when it is served ice-cold. And ice in the cup retains the coldness in the drink until it is consumed.



CAUTION: Avoid Injuries By Always Cutting 03' Power Before Working On Carbonator.


No carbonated water.

Flat carbonated water.

Metallic taste.

Carbonated water of taste.

Milky carbonated water.

Gas flows from draft arms.

Carbonator fills with water.

Carbonated water backs up into city water line.

Carbonator fails to cut on or off automatically.

Excessive pumping.


Water supply shut off. Air-bound water pump. Worn pump checks. Clogged water inlet screen. Clogged filter.

Gas drum empty or low.

Gas turned off.

Regulator gauge set too low.

Gas line closed by smashed washer

Broken agitator shaft.

Agitator sprocket or pulleys loose.

Water pressure too high (over 50 pounds).

Block-tin lining damaged. Carbonated water backing up into city water line.

Carbonated water line connected by mistake to brass or copper water coils instead of block tin.

Oil, dirt or grease inside carbonator. Tainted gas.

Air in carbonator. Pump sucking air.

Water turned off.

Electric motor not cutting on.

Water pump failure.

Water pressure too high. Gas pressure too low.

Gas drum empty.

Dirty or worn backpressure check valve.

Balancing rod pivot screw frozen.

Balancing bucket hoses twisted.

Switch blade pivot frozen.

No contact.

Clogged hose.

Trip rod out of adjustment.

Closed water supply valve.

Water supply (building or city) shut off.

Automatic switch out of order.

Interference with operation of balancing bucket.


Re-establish source. Vent pump. Replace.


Connect full drum. Turn on gas. Increase gas pressure.

Replace fiber washer.

Replace. Tighten.

Adjust if possible or install pressure reducer.

Repair lining.

Clean water back-pressure check valve, replace washer.

Make proper connection.

Clean carbonator.

Sniff gas at drum head to determine if drum should be replaced.

Vent carbonator. Adjust pump packing.

Turn on. Call electrician.

Repair pump.

Adjust if possible, or install pressure reducer. Set regulator key to deliver proper gas pressure. Replace.

Clean or replace valve seats.

Free and oil pivot screw.

Straighten hoses by lining up seams.

Free and oil pivot screw. Clean blade contact.

Clean corrosion from knife and fork contacts of switch with fine sandpaper or emery cloth.

Uncouple and blow through hose.

Check adjusting nuts on trip rod for fton" and don't, switch control.

Open valve. Re-establish source.

Check switch or call electrician. Remove interference.
1954-55 Theatre Catalog, 12th Edition, Page 425