Draft beer machine in the process of supplementing carbon dioxide

The more stable the carbon dioxide in beer, the better the quality of beer. We believe that good products can create more value for customers. The storage pressure of the draft beer machine directly affects the solubility of carbon dioxide, and the relationship between the two is directly proportional. 　　

Draft beer machine storage time is long, carbon dioxide solubility is better, and the dissolution is more stable. In order to further expand the market, we are now looking for partners at home and abroad and distributors from various channels. Therefore, when the wine is tight in peak season, the storage time of the wine must be ensured, not only for the dissolution of carbon dioxide, but also for the stability of the wine. The quality and taste of draft beer is closely related to carbon dioxide.

The quality is good Good reputation. In order to ensure that the carbon dioxide content of the draft beer machine is more stable and uniform, strict control needs to be carried out from all aspects, so that the carbon dioxide content of the final product can be controlled within a certain range. 　　

Draft beer machine in the process of supplementing carbon dioxide, the larger the contact area of ​​carbon dioxide and water, the finer the distribution in the water, and the longer the contact time, the stronger the absorption of carbon dioxide by the wine, the more carbon dioxide content, and the more uniform. The reason for the insufficient carbon dioxide content of draft beer machine beer is the insufficient carbon dioxide content of the wine itself and insufficient carbon dioxide saturation of stainless steel Bright beer tank factory the dilution water. The beer draft beer machine produced has good performance and low price.

The market prospect is very broad and the economic benefits are considerable. The products are sold at home and abroad..The carbon dioxide dissolved in the beer of the draft beer machine gives the beer a unique taste, helps prevent the oxidation of the beer, and makes the beer's glycol more soft