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.
Carbonation, cooling and dispense in one closed machine
Draft Bar is the product the rest of the range is built around. What it does is simple, and the simplicity is the hard part: it takes the base liquid, carbonates it on site, chills it twice and delivers it through the tap — with the same taste and the same carbonation, from the first glass of the shift to the last.
Its real advantage is commercial rather than technical. Producing on site means you no longer freight and store finished carbonated stock; you hold the base and make the drink at the moment it is ordered. The bottle fridge, the separate soda reservoir and the external gas line come off the counter, replaced by one tower.
The internal engineering is identical in all three. What changes is where the unit sits and how many outlets it carries.
The configuration most cafés and restaurants specify. The 70 cm depth and 86 cm height match professional counter standards, so in most projects the unit drops in without rebuilding the bar. Bottle fridges, a separate soda reservoir and an external gas line all disappear, replaced by one tower.
1–4 outlets (typical)
Once the menu grows past sparkling water and one soda, the constraint is no longer capacity but simultaneous variety. Each outlet has its own vessel and its own path, so flavours never cross and swapping one drink does not stop the rest of service. The footprint grows from 70 to 200 cm wide.
1–6 independent outlets
For events, catering, exhibitions and mobile trucks. A closed system that needs one power outlet and carries the rest of the chain inside itself. Because carbonation happens on site, you no longer haul pre-carbonated stock — you bring the base liquid and produce to order.
1–3 outlets (recommended)
Kegs are chilled inside the unit and the serve line is chilled again on its way out — so the last glass of the shift leaves at the same temperature as the first.
Controlled CO₂ and nitrogen injection through the carbonator produces even, repeatable carbonation — no guesswork, no shift-to-shift drift.
Lines are flushed without dismantling the unit, turning daily cleaning into a short routine rather than downtime.
Dispenses into a range of glassware, cans and plastic or glass bottles — matched to both dine-in and takeaway service.
No external gas rig or side chiller required. The system is closed and modular, so it installs and runs in almost any service environment.
Stable performance on minimal electricity — designed to stay on through the whole trading day.
All consumables are quick-swap and readily available; routine upkeep does not need a resident technician.
From one to six outlets plus three custom builds — configured around your drinks menu and your counter footprint.
Every unit ships with a one-year warranty and five years of after-sales service. All consumable parts are quick-swap and easy to source.
| Model | Dimensions (cm) |
|---|---|
| 1 outlet | 70 × 70 × 86 |
| 2 outlets | 95 × 70 × 86 |
| 3 outlets | 120 × 70 × 86 |
| 4 outlets | 145 × 70 × 86 |
| 5 outlets | 170 × 70 × 86 |
| 6 outlets | 200 × 70 × 86 |
Unit, tower, cooling, drip tray and serve surface — every element designed around your architectural drawings and fabricated in our workshop.
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.