disabling safety features on high pressure vessles is a great way to kill someone.
It's a terrible idea disabling a safety device. Agreed.
I won't pretend to be an expert on the proper pressure for seltzer. I will say that I fully understand that force carbed seltzer (and seltzer in a can) is around 40-50psi (max). I also had assumed the same to be true of systems using a motorized carbonator. I have subsequently been disabused of the latter notion on this thread:
https://www.homebrewtalk.com/f95/cloudy-flat-seltzer-using-motorized-carbonator-270664/#post3327092
There's apparently a tremendous difference between force carbing COLD, sealed water and carbing ROOM TEMP continuous flow seltzer. Indeed, the manual to the McCann's carbonator states the the normal/suggested operating range for the unit is 80-120psi.
above 100psi seems way excessive for carbonated water. you would need atleast 100 feet of serving line in order to get any of it in the glass.
Well, that's partially true. Without restricting the flow, it certainly dispenses from a Perlick too violently to fill a glass. It's more like a CNC machine than soda fountain!?! I put in 30' of 1/8" line for dispensing, and that solved the problem.
** The other option is to use a seltzer faucet (e.g.,
http://www.kegkits.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=21-2210-90R&Category_Code=), which has a built in compensator ("Internal compensator - used to reduce foaming - no long coiled up beer line needed"). The same is true of real soda fountains (
http://www.kegman.net/products/Wall-Mount-Post%2dMix-1-Faucet-%2d-1755.html). These have leather washers to reduce flow.
** As an aside, I'm not sure I understand why long, narrow length tubing reduces pressure -- friction? Anyway, is C02 lost through this, or just flow rate?
In other words, while I am no expert, I do believe that seltzer is supposed to be carbed to a really high pressure in these systems, and that's exactly why soda faucets and beer faucets are engineered differently.
Yes, it would be a very good idea to purchase a stock pressure tank that can handle 250-300 psi. Operating any storage tank at or near its design limit is a bad idea.
Is the tank on the carbonator too small or are you using the second tank for chilling?
The second tank is for chilling. I don't know anything about pressure tanks. That's the role I thought the corny was playing.....
I really appreciate all the various thoughts. A month ago, I had never touched or thought about any of this equipment. I know a lot more now, but certainly defer to others' expertise. I know I'm not the first to do this, though. There must be a standard "right way".....