Traditionally, carbonation of large and small production runs of beverages has been done using tanks and systems that pass pressurized carbon dioxide or other specific gases through the water or the liquid.
The tank method, while effective, has its drawbacks. There is the physical space needed for the tank and the additional motors required to pressure the carbon dioxide and force it through the water. As this is a very high-volume type of production, carbonating the tank can take a few hours to 10-12 hours depending the beverage and carbonation level required.
The Inline Method
The use of an inline beverage carbonator offers several advantages over the tank method. First, without the tanks, smaller facilities can be used for production with fewer constraints on how the system is actually configured to the space.
There is also less energy demand in production, which can assist in reducing the overall cost per unit of production. Top inline beverage carbonator can reduce the time for carbonation by up to 5 times, allowing for higher volume production in a smaller space. Fully integrated with computer control, there is always consistency in the carbonation using the production recipes programmed into the system.
Additionally, these systems are very small. They can easily be moved around in a production facility, which means one inline beverage carbonator can be used on different production lines to save the cost of equipment. Easy to clean and very easy to maintain, these are a durable, long-lasting option that has definite advantages over traditional tank methods.
Flexibility
While not offered by all inline carbonation systems, there are some models that allow for both carbonation and nitrogenation using the same equipment with an additional upgrade. As nitrogenization is becoming increasingly popular in the brewery industry, this is an important consideration for producers that want to offer a new product in a growing market.
