How are your drinks dispensed ?  [ Return towards  Applications  ]

• Premix or Postmix ?

Two somewhat complementary processes are available to the bar, restaurant and/or manufacturer wishing to serve drinks by the glass. These are known as "PREMIX" or "POSTMIX

PREMIX	POSTMIX
The drink is pressurized before being served	This is more than a single pressurization operation. The beverage is carbonated while being reconstituted
A "Premix" drink is manufactured and packaged by the producer so as to be ready for consumption. When tapped from a cask, gas (i.e. nitrogen, CO2 or a N2/CO2 mixture,) is necessary to pressurize the liquid in the cask so it can flow from a tap mounted on the counter.	The "Postmix" system involves various equipment that reconstitutes the drink, (when drawn at the point of consumption), by mixing its main components - Water + CO2 + Syrup. Syrup is supplied by the producer in a metal cask or throwaway container. An 18-liter container will provide 600 drinks. Water is supplied by the water supply system and must be cooled to the correct temperature to provide optimum CO2 solubility.

• AIR LIQUIDE offer

With our multiple site locations, we can deliver the gas or gas mix best suited to your needs. We will help you to choose the best mix, benefit from an efficient installation system and operate more competitively:

Gas suited to your drinks:

N2 for wine
CO2 for cider
CO2 and N2/CO2 mixture for beer. The "flatter" the beer (for example, English beers such as Guinness), the less the CO2 content in the gas mixture (e.g., 30% CO2, 70% N2)

Sufficient pressure, whatever the peak use period or decanting point (on different floors, etc.):

Installation on several floors
Half-time during sports events, after work rush hour, etc.

Preventing gas over-saturation:
For example, with high-pressure installation as above.

Simplifying the logistics:
Since drinks are served extremely frequently in some establishments

for example in fast-food restaurants, at sporting events, or in bars
it is extremely profitable to set up a complete liquid distribution facility
It saves bottles, space and handling. And drinks can be "assembled" on the vendor's premises whenever possible.