Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Proper dispensing adds the customer-appeal of taste and quality to all carbonated beverages
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Proper dispensing is final step which makes all your investments in soda fountain equipment and material pay out. Here is the correct way to dispense many of the drinks you serve at the fountain. Coca-Cola is used as an example, but the same principles apply to carbonated beverages of all kinds.

A set of cool ad photos shows the proper dispensing adding the customer-appeal of taste and quality to all carbonated beverages in 1954.

h/t: vintag.es

Always use a clean, thin-blown glass–and preferably the standard glass for Coca-Cola
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Use a full measure of syrup–one-sixth the maximum content os the standard glass
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Add one standard scoop of finely chipped ice. Avoid lump ice and ice like snow
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Draw off the warm water standing in the draft arm and carbonated water line
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Let water glide gently down side of glass held at an angle close to the nozzle
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Leave a quarter-inch serving level so that the drink will not overflow and spill
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Mix with spoon–Using 4 or 5 upward strokes. Avoid over-stirring
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

Serve with a smile
Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s

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