I’m running 110psi into a refurbished Big Mac carbonator. Water is ambient and is filtered before flowing into the carbonator. From there, the carbonated water flows through a pressure reducing value and into an under sink water chiller. (This was an afterthought, since the water chiller is only rated for 50psi. In hindsight, I’d have purchased the “Chiller Daddy”, which appears to be rated for 100psi.)
Initially, I had the water chilled prior to entering the carbonator because everything I’ve read says cold liquid absorbs carbonation better. The result was disappointing, so I switched the order. This made sense because that how restaurants usually run then (ambient into a cold plate before serving). This made a huge difference and the resulting carbonation is great! I also read some Coca Cola literature that pointed out the importance of dispensing temperature, since warm soda will melt ice and dilute itself.
My only complaint is that the pressure reducing valve (in line type to 40psi) puts a ton of air in the line (I can see it through the line). So the dispensing sputters. Even with that, the result is nice, just wish it poured smoothly. Open to advice on this!
Last edited by a moderator: