A froster puts a coat of frost on a glass in seconds. It is a small machine with a visible effect: the guest sees the glass come out white before the beer goes in, which does more for the impression of a cold pint than the temperature ever does.
Seconds — a short CO2 blast frosts the glass on the spot, so beer and cocktails leave the bar properly cold from the first pour.
Frosters leave a visible white coating on the glass; chillers simply bring it down cold without the frosted look. Tell us the finish you want and we'll match the unit.
Yes — these are bar-grade units built to run all service, recovering between glasses through a rush. Countertop and cube models suit lighter volumes than a fixed vertical chiller.
Ours do — the frosting comes from a short CO2 blast, so the unit connects to the same cylinder that runs your draft line. Check the connection in the specifications before you order.
Dry. Water left in the glass freezes into a film that makes beer foam over instantly, so drain glasses after the glass rinser or wash before you frost them.
