Beverage carbonation and supplies are what maintain your drink equipment when serving refreshing soda or beer. Dealing with any type of carbonation systems will require that you know a little bit about how it works. Whether you own a restaurant, diner or cafe, there are several key terms that you should know so that you can utilize your equipment to the fullest.
Brix is what is is used in food production to accurately gauge the amount of sugars in a product such as soft drinks. Brix meters are digital refractometers that compute the Brix value so that you get the correct amount of C02 and sugar in your drinks.
C02, commonly known as carbon dioxide, is a odorless and colorless gas that is a natural part of our air. This is used in drink dispensers to give them the fizz we all like. It is also used in dispensing beer products.
Syrup is added to carbonated water in a dispenser and gives the consumer the flavored drink. A soda dispenser mixes the syrup and the carbonated water simultaneously.
The basic idea of adding nitrogen to beer and serving it through a Guinness-style faucet was to imitate the effect of the beer engine. The consumer gets an alternative to draft beer with a foamier head.
A soda gun is used in restaurants and bars with the purpose of serving a variety of drinks to customers. These are utilized with the pre- and post-mix products. Pre-mix soda guns allow the attendant to supply the drink directly from the tap, while post-mix utilization is more precise and works great for mixed drinks.
Pre or post mixed
Pre-mix products are already carbonated from the supplier you choose and provide a ready to drink product but take up more space. Post-mix options include syrup-only cylinders and utilize less space.