Applications
One technical platform, seven working environments with entirely different expectations. Getting the configuration right is what makes the difference.
A cold menu without crowding the bar
Cold brew, nitro coffee, craft soda and flavoured sparkling water — all from one quiet under-counter system. Losing the bottle fridge and the separate soda reservoir frees counter space and shortens the prep time on every order.
Drinks alongside food, at a better margin
Carbonated drinks carry the highest margin on most restaurant menus, yet buying them by the bottle hands much of that margin to a supplier. Producing on site lowers the cost per pour and removes bottle and can storage entirely.
One serving standard, lobby to poolside
Lobby, restaurant, rooftop and pool bar each have different constraints, but the guest expects a single standard. Carbonix custom islands adapt to the architecture of each space while running on one shared technical platform — one service contract, one staff training, one standard.
Throughput at peak hour
In a food court the bottleneck is usually the drink, not the food. A multi-outlet system lets several beverages be poured simultaneously with no vessel swapping, and dual-stage cooling holds serving temperature through the busiest hour.
Fast set-up, no fixed infrastructure
Exhibition, product launch, celebration or catering — the portable system needs only power and carries the rest of the chain with it. Because carbonation happens on site, you no longer transport pre-carbonated stock or risk quality loss in transit.
A service that is always on
In a gym or a workplace, consumption is steady but spread out. A small under-counter system keeps sparkling water and cold drinks available with no bottle storage and no dedicated staff.
A small line with professional output
For small beverage workshops, Carbonix acts as the carbonation and filling station: controlled batch production, filling into cans and bottles, and internal CIP cleaning for fast changeovers between products.
Let's build better beverages.
Tell us about your venue, your menu and your pour volume — our team will propose the right configuration and send a quote.