Chills and frosts glassware before service, so the drink holds the temperature it left the tap with.
A cold drink in a warm glass is no longer a cold drink
A great deal of engineering goes into chilling the drink, and then the drink is poured into a glass at room temperature. The first few degrees are lost right there. A froster removes that variable: the glass is already cold, so the drink stays as it was poured — from the first mouthful to the last.
The second reason is commercial. Frost on a glass is visible from across the room. It is the clearest signal a venue can give that the drink was served properly — before anyone has tasted it.
A few seconds, and the serve is different
The glass is placed on the froster and, once the system is triggered, liquid CO₂ is released through the nozzle. The rapid temperature drop chills the glass almost immediately and forms a distinct layer of frost across its surface.
Unlike chilling a drink with ice, this method adds no meltwater to the drink.
Beyond the function, the process is part of the serve itself: the guest can watch the frost form on the glass in the moment before the drink is poured.
The Carbonix Glass Froster is built in three versions so it can be used across different spaces and service models.
The built-in version is designed for bars and projects where a clean, uninterrupted working surface matters. The froster installs directly into the counter and only the working face of the unit stays above it. A sound choice for a Carbonix Beverage Island, bespoke bars, restaurants, hotels and professional architectural projects.
Least counter surface used, most integration with the bar design
The countertop version is a self-contained, compact unit that sits on the counter and adds glass frosting to the service station without requiring structural changes to the bar.
Cafés, restaurants, cocktail bars, beer bars and hotels
The standing portable version is built for when service is not tied to one fixed bar. Its standing, mobile structure brings the required equipment together as one independent unit. Rather than building permanent infrastructure at every location, the frosting station travels with the service.
Events, catering, mobile bars, exhibitions and brand activations
Cooling without a compressor
The Carbonix Glass Froster draws the cold it needs from liquid CO₂, not from a conventional compressor refrigeration cycle.
For a system like this to work correctly, CO₂ has to reach the unit as a liquid. That makes the way it is drawn from the cylinder, and the design of the CO₂ route, an important part of the system. Comparable systems also depend on a liquid CO₂ cylinder with a dip/siphon tube to work properly.
On projects using a Carbonix Draft System, the CO₂ infrastructure can be engineered from the outset as one integrated system.
More than cooling
The temperature of the glass is part of the drinking experience. The Glass Froster lets the operator chill a glass immediately before service, without giving up fridge or freezer space to stored glassware.
The white cloud of CO₂, the frost forming on the glass and the drink poured straight after turn the froster into a visual element in front of the guest.
In an open-counter bar, at an event or during a brand activation, those few seconds can become part of the service theatre and of the brand experience.
A compact design, a structure suited to professional beverage environments, fast operation and the choice between three installation formats make the Carbonix Glass Froster suitable for both fixed and mobile service.
Rapid glass chilling using liquid CO₂.
The glass is prepared in moments, immediately before service.
Built-in / Countertop / Portable.
Minimal working space taken up.
Cooling based on liquid CO₂, without a conventional compressor system.
Each glass frosted at the moment it is needed.
The CO₂ and frost effect happens in front of the guest.
Can be designed as part of a Draft System or a Beverage Island.
Prepare the right glass, at the right moment, for a better serve.
From a built-in froster in a minimal bar to a standalone station serving hundreds of guests at an event, one technology is available to you in three different formats.
Frost. Pour. 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.
Unit, tower, cooling, drip tray and serve surface — every element designed around your architectural drawings and fabricated in our workshop.
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.