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5:1 Standard Ratio
20L Max Capacity
Brix 45–72° Range
pH 2.0–4.5 Range
Product Introduction
Core Advantages
Advantage 01
Acid-Resistant Barrier Construction EVOH and metallized film layers resist acid migration from cola, citrus, and fruit-flavored syrups with pH as low as 2.0, preventing film delamination and maintaining oxygen barrier performance throughout storage.
Advantage 02
Standardized Pump Connector Compatibility BIB syrup bags feature standardized Scholle-type or BagFresh connectors that mate directly with beverage fountain syrup pumps, enabling flavor changeover in under 60 seconds without tools or adapter fittings.
Advantage 03
Flavor Integrity Preservation The collapsible bag design prevents air re-entry during syrup evacuation, reducing oxidation of flavor compounds and maintaining consistent taste profiles across the full syrup volume from first to last dispense.
Advantage 04
High-Volume Operational Efficiency A single 20L BIB syrup unit produces approximately 120 liters of finished beverage at 5:1 ratio, reducing changeover frequency and storage space compared to smaller format concentrate containers.
Product Specifications
Application Scenarios
01
Quick-Service Restaurants (QSR) Post-mix fountain beverage syrup supply for cola, lemon-lime, and fruit-flavored carbonated drinks.
02
Convenience Store Fountain Self-serve beverage stations with multiple syrup flavors connected to centralized BIB racks.
03
Cinema & Entertainment Venues High-volume syrup supply for concession stand fountain dispensers during peak service periods.
04
Institutional Foodservice Cafeteria and dining hall beverage programs in schools, hospitals, and corporate facilities.
05
Specialty Beverage Production Craft soda, kombucha, and flavored sparkling water syrup supply for small-batch beverage manufacturers.
06
Stadium & Arena Concessions Event-day syrup inventory management with rapid-change BIB connectors for peak demand periods.
Technical Considerations & Handling
Common Questions & Solutions
Q1 Syrup develops off-flavor or color darkening during storage
Solution: Verify oxygen barrier specification of the bag film. Standard PE bags allow excessive OTR for oxidation-sensitive syrup formulations. Specify EVOH or metallized film with OTR below 2 cc/m²/day. Check storage temperature does not exceed 30°C, as elevated temperatures accelerate Maillard browning reactions in sugar-based syrups.Q2 Syrup bag leaks at the connector during pump operation
Solution: Confirm the pump connector is fully seated on the bag fitment and the locking ring is engaged. Inspect the bag spout O-ring for damage or sugar crystallization buildup. Clean the spout sealing surface with warm water before connecting a new bag. For persistent leaks, verify pump inlet pressure does not exceed bag outlet pressure rating.Q3 Syrup viscosity increases, causing slow dispensing
Solution: High-Brix syrups (above 68°Brix) exhibit significant viscosity increase below 18°C. Maintain syrup storage area at 20–25°C. If syrup was cold-stored, allow 2–4 hours equilibration to room temperature before connecting to the pump. For permanent cold-room installations, specify heated pump cabinets.Q4 Post-mix drink tastes inconsistent between bag changes
Solution: Verify the Brix ratio setting on the dispensing system matches the syrup specification. Check that the water supply pressure to the fountain is stable. Air pockets in the syrup line after bag changeover can cause temporary ratio fluctuations; bleed 200–300 mL of syrup through the line after connecting a new bag before serving.Disposal & Regulatory Compliance
■ Carton: Recyclable through standard paper streams. Remove plastic bag and connector before placing in paper recycling.
■ Bag & Connector: Multi-layer film with syrup residue requires industrial recycling. Rinse thoroughly before disposal to remove sugar residues.
■ Compliance: FDA 21 CFR 177.1520 for food contact; EU 10/2011 for migration limits in acidic and high-sugar food simulant testing.
