Beverages [ Return towards Agri-food & Beverages ]
Antoine Kralik
Inerting / Deoxygenation
The liquid and solid foodstuffs in contact with oxygen from the air may deteriorate them. The inerting and deoxygenating processes naturally and economically protect them against any alteration of their properties.
Carbonation
In developed countries, each person consumes about 150 litres of soft drink a year, like an ocean of nearly half a billion cubic meters! The carbonation that delivers the fizz is obtained naturally during the fermentation or artificially by injecting carbon dioxide into a liquid.
Beverages' packaging pressurization
Packaging appearance and resistance are essential to easy handling and commercial attractiveness. Pressurization, through gas addition, ensures this resistance.
Beverages preparation and draught
May beverages dispensing be your main activity or not, we will help you to choose the perfect gas mixture and help you to install an efficient and competitive process.
Waste Water Treatment
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