Unit, tower, cooling, drip tray and serve surface — every element designed around your architectural drawings and fabricated in our workshop.
When the equipment has to be part of the architecture
In a hotel lobby, on a rooftop or in a brand's flagship space, the machine cannot look like machinery. A Beverage Island starts from the architectural drawing: serve height, guest circulation, the tower's sightline and the counter material are all resolved before fabrication begins.
Fabrication happens in our own workshop, so non-standard dimensions, special finishes and mixed materials are not hard limits. The result reads as one considered object — professional equipment and interior element at the same time. The carbonation and cooling system sits inside that same volume.
One workstation, one complete workflow
In a professional bar, speed does not depend on equipment alone; how that equipment is laid out matters just as much.
The Carbonix Beverage Island is designed around the operator’s workflow, so that preparing, building and serving a drink all happen within one tight, logical working zone.
Faster access to equipment, less operator movement, a more orderly working surface and the ability to serve several drinks at once are the result of a correct, engineered layout.
The Beverage Island is a modular product and its equipment is selected according to the needs of each project. Each Beverage Island can therefore be built to match precisely the kind of service and the menu of the venue.
The Carbonix Draft System can be integrated directly into the structure of the Beverage Island. Depending on the needs of the project, the system is designed with a different number of outlets. From soda and house-made soft drinks through to beer, malt beverages, cold brew, kombucha and all kinds of signature drinks, each outlet can be given over to a different beverage.
The technical equipment is organised in the under-counter structure
The built-in Carbonix glass froster can sit directly in the surface of the Beverage Island. Without leaving the working station, the operator prepares the glass in moments and serves the drink straight from the Draft System.
Flush-mount design, almost level with the counter
No two professional bars are exactly alike. Dimensions, outlet count, equipment positions, storage space and the combination of modules can all change from project to project. For a coffee shop the focus might be cold brew, soda and a glass froster; in a restaurant or bar the same platform can be equipped with more draft taps, an ice bin and a garnish station.
A product with no fixed layout
Part of the architecture of your space
A Beverage Island is not meant to stand on the bar like a separate appliance. It can be developed as part of the interior design of the project.
Dimensions, form, material, colour, finish, the type of towers and the arrangement of equipment can all be selected to suit the architectural concept and the identity of the venue — from brushed steel and dark titanium through to combinations with timber, stone and project-specific materials.
The Carbonix Beverage Island is designed for professional environments and daily use. A durable structure, washable surfaces, stainless components, proper access for service and maintenance and a modular design allow continuous use in high-traffic environments.
Dimensions, outlet count and module mix set per project.
Each outlet for a different drink.
An integrated cooling system in the under-counter structure.
A cold glass without leaving the working station.
Washing handled inside the same station.
Stainless components and washable surfaces.
Proper access for service and maintenance.
Material, colour and finish to suit the architectural concept.
Working from the available space, the drinks menu, service capacity, the number of operators and the equipment required, the Carbonix team designs the appropriate layout and produces the system for that project.
Designed around the way you serve.
Capacity, dimensions and installation detail are specified against your space and your volume. Send us a message and we will issue the specification sheet for the right model.
Carbonates on site, chills in two stages and serves through the tower. One to six independent outlets, running on CO₂, nitrogen or a blend of both.
Chills and frosts glassware before service, so the drink holds the temperature it left the tap with.
A heated brewing vessel for tea, infusions, syrups and warm bases — turning a manual, judgement-based job into a repeatable process.
Tell us about your venue, your menu and your pour volume — our team will propose the right configuration and send a quote.