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Beverage Gases

Gases

Beverage Gases

The use of carbon dioxide for beverage carbonation and dispensing goes back more than 125 years. Today, tens of thousands of point-of-use beverage dispensers rely on beverage-grade CO2 delivered in cylinders that come in different volumes. This helps guarantee a superior final product since it’s carbonated by a clean gas that, by preparation and analysis, does not have any taste or odor. Modern local microbreweries, restaurants, and taverns, in particular – not to mention world-class breweries – most often insist on beverage-grade carbon dioxide for beer dispensing. Equally requested are special mixtures of nitrogen and carbon dioxide, given that they make it easier to properly pour many of those palate-pleasing Porter-style dark beers.

AWG supplies 99% pure Beverage Grade CO2 which conforms to CGA G-6.2 QVL I standards.

Food Packaging

AWG food and beverage grade gases touch almost the whole food industry, protecting or enhancing such products as:

Red Meats
Poultry
Fresh Fruits
Salty Snacks
Peanut Butter
Carbonated Drinks
Beer and Wine
Processed Meats
Dairy Products
Dry & Dehydrated Foods
Prepared Foods
Bakery Foods
Fresh Vegetables

Even though soft-drink and beer packaging and beer dispensers using carbon dioxide are found just about all over the world, a lot of other foods and beverages benefit from AWG's specialty gases in a manner that goes unnoticed by the consumer. A classic example is fruit ripening. For over fifty years, High Purity and C.P.-Grade ethylene have been indispensable parts of the banana supply chain globally. Green bananas are harvested, packaged, delivered, and warehoused at carefully monitored temperatures. Major grocery distributors take possession of this fruit and place it in ripening chambers that introduce a deliberate flow of ethylene. This enhances the natural ripening process to bring about that golden-yellow glow that entices us to buy bananas from the grocery or produce store.

Liquid nitrogen and liquid carbon dioxide are used to freeze meats, including beef, pork, chicken, and fish, both raw and partially prepared, as well as fruits, vegetables, ice cream, and baked goods. A gas-based technique makes possible nearly immediate freezing to temperatures of -20 degrees or lower, and that quick temperature decrease saves the flavor and taste of the product which otherwise can become unpleasant with standard freezing apparatus. Look to American Welding for authoritative background on the freezers and refrigerators typically used for these purposes.

A significant gas-consuming application entails deploying nitrogen to displace oxygen and moisture in product packaging, which increases shelf life and improves product appearance. The most common process utilizes High Purity nitrogen with insignificant moisture and oxygen content to protect a wide variety of products, from coffee and breakfast cereals to potato chips, nuts, and other salty snacks. More complex, specially prepared formulations of High Purity nitrogen, carbon dioxide, and oxygen are used to manufacture what’s generally referred to as Modified Atmospheric Packaging (MAP).

The applications offered here hardly convey the wide-ranging ways in which food and beverage manufacturers and packaging enterprises use AWG's food and beverage grade gases and equipment in the United States and Canada. Our staff is available and happy to work in partnership with you to help extend the shelf life and upgrade the appeal of your products.

Pouring Pints

The perfect pour should have approximately 0.5 ounces of foam. The right blend of CO2 or CO2 and N2 ensures perfect carbonation and delivers great taste with zero waste.

Let AWG's expertise guide you in selecting the correct system for pouring Beer: Cylinder or Bulk size options, MVE System accessories, Beverage Blenders and Leak Detection Systems.

Flat

The use of 25% CO2/ 75% N2 on Ales and Lagers creates under-carbonated, flat beer. Results in over-pouring and potential loss profit.

Perfect

Correct Blend of CO2 or CO2/N2 maximizes profits.

Foamy

The use of CO2 alone with beer pumps creates over-carbonted, foamy beer resulting in excessive waste and potential loss profit.

AWG's

Bulk CO2 and Syrup Systems

AWG offers complete system setups for the restaurant industry. Bulk CO2 and Bulk Syrup systems are permanently installed inside the restaurant and become an integral part of the beverage system. Tanks are refilled from outside the restaurant ensuring uninterrupted operations. The bulk CO2 and Bulk Syrup program is a convenient and safe way to improve profits, safety and quality in any restaurant operation.

Benefits

Improves Operations - Reduces the need to rotate CO2 cylinders and syrup bags, improves crew productivity, maximizes floor space by eliminating cylinder storage areas, and eliminates CO2 and syrup outages during peak rush periods.

Improves Quality and Service - Uninterrupted supply of CO2 and syrup from an automatic bulk system ensures consistent beverage carbonation and produces a high quality drink, which results in higher customer satisfaction.

Increases Product Yield - The average yield improvement with Bulk CO2 is 5% to 15% by reducing loss associated with frequent cylinder changes and potential leaks. Bulk syrup costs are lower and the bulk syrup system eliminates loss due to replacement of BIB or figals that were not completely empty prior to peak lunch and dinner hours.

Improves Safety - No more handling of heavy tanks by your employees.