17 Aug

Bars and restaurants are familiar sights in Los Angeles and other parts of the USA. They offer multiple cocktails and mocktails combining different flavored syrups, soda, water, or alcoholic beverages, and the bartenders use specialized tools for specific serving and preventing leakage. Following is a brief description of each device.
 Beverage/Soda Gun: Bars and restaurants use this handheld device to serve various carbonated and noncarbonated beverages. It is connected to the water supply, carbonator, syrup tanks, pumps, and chiller. The soda guns have valves in plastic housing, allowing users to mix water, carbonated water, and different syrups in desired proportions for a specific taste. It dispenses various drink types from one common nozzle and may have several drink options from 4 to 12 in even numbers. Its use assures high quality, fast, consistent service to the customers at commercial bars. A restaurant or bar owner requires economic, durable, and low-maintenance beverage guns. The guns develop high levels of bacteria, microbes, and pathogenic microorganisms and contaminate the drink. Los Angeles soda gun cleaning thoroughly removes sticky buildup and bacteria and deodorizes the guns in a non-toxic way, making them fit for use.

Drip Cups: Drip cups are the shallow tray placed under a machine or soda gun to catch dropping beverages so that the wastage of drinks does not soil the floor beneath. The carbonated alcoholic drinks often fizz and spread out of the glass, but drip cups do not allow them to spill on the ground. The trays develop microbes and bacteria, get gummy over time, and need deep cleaning. Fizzolution items for cleaning remove impurities and sticky substances effectively.
Nozzles: The bars use liquor-filling nozzles made of stainless steel to control the rate of flow, speed, direction, and pressure of alcohol. The overflow nozzles release a liquid into a container or serving glass and dispenses a specific serving. Then the excess liquor flows through a return port in the nozzle and back into the liquor supply tank. In contrast, gravity filler nozzles release the beverage up to a particular preset time and stop it when time is over. The nozzles are exposed to the liquors, so their openings become habitats of microbes and contaminants over time if not cleaned frequently and thoroughly. The bartenders can safely eliminate them with Fizzolution items for cleaning. 

Liquor Pourers: The bars serving liquors often insert a stainless steel or plastic spout (called liquor pourer) for used liquor bottles to control the serving of alcohol from bottles. The pourers are available in various styles and sizes with intricate structures. The bartenders provide a few ml servings to the customers out of 500 or more ml bottles and keep serving the same until they finish. A bottle opened may last for days or weeks. Some alcohol remains on the pourers with each serving, and microbes start breeding on them. The structure of the pourer is intricate, and its size is small.

O-rings: O-rings block a path to stop escaping gas or beverage. The bartenders fix them between two surfaces to prevent leakage and maintain the quality of serving. Hygiene is critical for any commercial or personal bar. The structure of various tools such as guns, liquor pourers, O-rings, nozzles, drip cups, and others does not allow inside-out cleaning. However, the self-acting formula of Fizzolution items for cleaning works excellently for all bar tools. The bartenders can soak the pourers, O-rings, and nozzles in a hot water solution of dissolution for 30 minutes or more and get them cleaned and disinfected.   

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