Syrup Room

Syrup Room

A syrup room is an integrated system of interconnected machines designed to produce syrup or beverage concentrates. The finished product can then be mixed with purified water and food-grade carbon dioxide in downstream premix systems to create carbonated beverages.

Syrup rooms are available in both semi-automatic and automatic configurations, with technology selection depending on product recipes and production requirements.

Syrup Room Components

A complete syrup room system includes several fundamental elements:

Sugar Handling

• Sugar loading hoppers — bulk ingredient input
• Sugar dissolving tank — with internal automatic stirrer
• Product discharge — located in lower tank section
• Steam connection — for sanitizing and dissolving treatments

Process Control

• Manual or automatic valves — flow control throughout system
• Liter counters — measuring concentrate input, water injection, and mixed solution
• Product storage tanks — with metering for final stored product verification

Treatment Equipment

• Pasteurization system — when required for mixture preparation
• Cooling system — product temperature reduction after heat treatment
• Concentrate tank — connected to plant flow system
• Mixer — final product blending
• Cooler — final temperature conditioning

Process Flow

The syrup room process operates in defined stages:

1. Sugar loading — bulk sugar fed via hoppers
2. Dissolving — sugar dissolved in tank with automatic stirring and steam treatment
3. Pasteurization (if required) — heat treatment for product stability
4. Cooling — temperature reduction after thermal processing
5. Concentrate addition — flavoring components integrated
6. Mixing — final product homogenization
7. Storage — metered transfer to holding tanks
8. Transfer to premix — pumping to downstream carbonation system

The premix system then combines the syrup room output with recipe water and carbon dioxide as required for the final beverage.

Syrup Room Types

PLC Control System

All syrup rooms are managed by an automatic PLC system controlling:

• Recipe storage — product formulations and ingredient ratios
• Treatment parameters — temperatures for each process stage
• Timing control — work cycles and holding times
• Processing stages — automated sequence management
• Storage times — material holding duration
• Product quantities — precise dosing to achieve desired results

Recipe Flexibility

Syrup room configurations vary according to product recipes and specific requirements. The techniques for building syrup rooms are numerous, with equipment selected based on:

• Product type — soft drinks, juices, flavored waters
• Hygiene requirements — aseptic vs. standard processing
• Production volume — batch size and throughput
• Ingredient complexity — number and type of components

Purchasing Used Syrup Rooms

Used syrup rooms require technical evaluation before purchase to determine if existing process capabilities conform to production needs. Assessment factors include:

• Process compatibility — matching to required recipes
• Equipment condition — tanks, valves, instrumentation
• Control system — PLC functionality and recipe capacity
• Hygiene standards — aseptic capability if required
• Integration requirements — connection to existing premix and filling systems