How and what you need to make popcorn!!!

HOW AND WHAT YOU NEED TO MAKE BUTTER POP CORN (CLASSIC)

MACHINERY

The required equipment is the following:

– POP CORN MACHINE

– BUTTER DISPENSER (If your machine does not have an automatic oil system)

– CORN DISPENSER

– SPICE DISPENSER

– SERVING SCOOP

All of the above are usually provided by the popcorn machine supplier and accompany the machine. The butter and spice corn dispensers are equivalent to the capacity and size of the popcorn kettle. The capacity of the kettle has to do with its size but also with the strength of its resistance. The capacity of popcorn kettles is given by the manufacturer, is usually measured in ounces (oz) and is nothing more than the weight of the corn that we place each time in the kettle to make popcorn expressed in ounces (oz). 1 oz = 28.35 grams.

That means that: in a machine that is 4 oz we place 4 X 28.35 g (113.4 g) corn each time.

in a machine that is 6 oz we place 6 X 28.35 g (170.1 g) corn each time.

in a machine that is 8 oz we place 8 X 28.35 g (226.8 g) corn each time.

…….etc.

REQUIRED MATERIALS

REQUIRED MATERIALS The required ingredients for making and serving popcorn are the following:

– Α special type of CORN for making popcorn (butterfly type is the ideal).

– POPPING FAT or POPPING OIL which is the fatty part for the heat processing of popcorn.

– POPPING SPICE or POPPING SALT which is a special type of spice (instead of common salt).

– POP CORN BOXES if product service is required.

DOSAGE OF MATERIALS

– CORN: The dose of corn depends on the capacity of the popcorn pot and has already been explained above.

– POPPING FAT or POPPING OIL: The dose of fat is in proportion tohe dose of corn and is determined by weight at 1/3 of the weight of corn. That means, if X are the grams of corn that we place in each kettle to make popcorn, the weight of the fat will be in grams: X / 3.

– POPPING SPICE or POPPING SALT: The specific materials are used instead of common salt and give to popcorn the required saltiness as well as extra aroma, taste & more attractive color. Salinity is something that is subjective and no specific proportions can be given as with the above materials. To help you, we suggest that every time you make popcorn you have to place:

A middle dessert spoon if you use a machine with a 6 oz kettle
A full dessert spoon if you use a machine with an 8 oz kettle

–POP CORN BOXES: Their construction material must be compatible and suitable to come into contact with food. Their sizes vary and depend on the type of the store and the customer base to which the store is focused.

METHOD OF PREPARATION

To make popcorn:

– Turn on the kettle heat switch and wait for the kettle to warm up (approx. 3.5 – 4 minutes).

– Turn on the heat and light switch of the warmer. (In many machines the heating and lighting of the warmer are turned on with the same switch).

– Prepare the doses of the materials always observing the above mentioned proportions:

1 measuring cup of corn

1 measuring cup of “popping fat” or “popping oil”

1 measuring cup of “popping spice” or “popping salt” which you will put in the corn measuring cup so that when you put these ingredients in the kettle, they will be put in at the same time.

– After heating up the kettle, turn on the agitator switch, lift the lid of the kettle and pour the ingredients almost simultaneously in this order: popping fat – corn with popping spice and close the lids of the kettle. The machine doors must be left open throughout the manufacturing process.

– After a while (about 1-2 minutes) the corn starts to pop and the prepared popcorn first fills the kettle and after it is completely filled, it forces the lid of the kettle to open and the extra popcorn falls into the warmer.

-When the popping of the corn is over (theoretically, the popping is over when there is a time of 3-4 seconds or longer between the popping sounds) overturn the kettle with the popcorn from its handle to empty it completely.

– If you want to prepare another kettle immediately, pour the ingredients into it without waiting and repeat the process so far except for the preheating stage.

– If you don’t want to cook another kettle, turn off the heat switch of the kettle 1 minute before the end of popping, so that the rest of the corn will be popped with the already existing heat of the kettle. (This will give to your kettle resistance and more life.)

– Close the agitator switch and the machine doors.

– Leave the warmer heating and lighting switches on. Whenever you want to serve, open the doors of the machine, serve and close the doors again so that the popcorn stays hot.

CAUTION!!!!

The heating and stirring switches should be left open only in the case of preheating and when there are materials in the kettle. Failure to do so may result in fire and damage to the kettle.

When making popcorn, the doors of the machine should ALWAYS remain opened.

Do not touch the metal parts of the kettle with bare or wet hands (risk of burns & electric shock).

DO NOT WET THE KETTLE. DO NOT PLACE IT UNDER THE TAP. DO NOT DIP IT IN THE WATER. IF WATER GOES INSIDE, THE DAMAGE CAUSED WILL BE GREAT & DANGEROUS.

NEVER VIOLATE THE INSIDE OF THE KETTLE, THE ELECTRICAL AND MECHANICAL PARTS OF THE MACHINE BY YOURSELF. FAILURE REPAIR MUST BE DONE BY EXPERIENCED TECHNICIANS. In the event of a fault, MR POP CORN has a technical department to repair the fault.

Do not use NON-SPECIFIC cleaning fluids to clean the kettle. You can clean it externally when it is lukewarm with a dry cloth or paper or with specialized cleaners. After each cleaning be sure to remove detergent oddments from the machine that may come in contact with food. The inside of the kettle can be cleaned with the specialized cleaner “Heat N ‘Kleen” which will be supplied by MR POP CORN.

During the non-operating hours of the store and during the cleaning of the machine, disconnect the machine from the voltage.

The socket of the machine must be reinforced and secured with a safety relay.

Do not throw the machine manual in the garbage. It will be useful in case of replacement of spare parts.

HOW AND WHAT DO YOU NEED TO MAKE SWEET POP CORN WITH CHOCOLATE OR CARAMEL TASTE

MACHINERY

The required equipment is the following:

– POP CORN MACHINE

– BUTTER DISPENSER (If your machine does not have an automatic oil system)

– CORN DISPENSER

– CANDY POPPING SPICE DISPENSER

– SERVING SCOOP

REQUIRED MATERIALS

The sweet popcorn flavors you can create are CHOCOLATE & CARAMEL. The products “CANDY POPPING SPICE CARAMEL” & “CANDY POPPING SPICE CHOCOLATE” contribute to the creation of the flavors. So, the required ingredients for the preparation and serving of sweet popcorn are the following:

– Α special type of CORN for making popcorn (mushroom type is the ideal)

– POPPING FAT or POPPING OIL which is the fatty part for the heat processing of popcorn

– CANDY POPPING SPICE CARAMEL or CANDY POPPING SPICE CHOCOLATE which are special type products and they will give the final product the sweet taste of caramel or chocolate.

– POP CORN BOXES if product service is required.

DOSAGE OF MATERIALS

– CORN: The dose of corn depends on the capacity of the popcorn kettle and has already been explained above..

– POPPING FAT or POPPING OIL: The fat dose corresponds to the corn dose and is determined by weight at 3/5 of the corn weight. For example, in a 32 oz kettle, add 0,750 kg of corn and 0,450 kg of fat.

–CANDY POPPING SPICE CARAMEL or CANDY POPPING SPICE CHOCOLATE: The dosage of these specific materials is in proportion to the dose of corn and is determined by weight of 2/3 of the weight of the corn. That means, if X are the grams of corn that we throw each time in the kettle then the weight of the material will be 2X/3. If an intense sweet taste of caramel or chocolate is desired, you can exceed this ratio until the weight of the material is equal to the weight of the corn.

METHOD OF PREPARATION

To make a kettle of sweet popcorn:

– Turn on the kettle heat switch and wait for the kettle to warm up (approx. 3.5 – 4 minutes).

– Turn on the heat and light switch of the warmer. (In many machines the heating and lighting of the warmer are turned on with the same switch).

– Prepare the doses of the materials always observing the above-mentioned proportions:

1 measuring cup of corn

1 measuring cup of “popping fat” or “popping oil”

1 measuring cup of “candy popping spice caramel” or “candy popping spice chocolate”.

– After the kettle heats up, turn on the agitator switch, lift the lid of the kettle and add the fat and then the corn. The machine doors must be left open throughout the manufacturing process.

– Wait for about 1 minute until the fat is completely melted.

– Try to put the “candy popping spice” slowly into the kettle. You should have put it all about 30 seconds before the popcorn’s popping starts

– After a while the corn starts to pop and the prepared sweet popcorn first fills the kettle and after it is completely filled, it forces the lids of the kettle to open and the extra popcorn falls into the warmer.

– After the end of popping (theoretically, the popping is considered to be over when there is a period of 3-4 seconds between the popping sounds), turn the kettle with the sweet popcorn over so that you empty it completely. Do not leave the sweet popcorn in the kettle for too long because it will be burned.