Gases for the hospitality and restaurant industry

Gases for cryogenic freezing, cocktails, patisserie, beer dispensing...

Gases for the hospitality and restaurant industry can be applied in cryogenic freezing, cocktails, patisserie or beverage dispensing (beers, sparkling wines, soft drinks, cider and vermouth).

On the one hand, carbon dioxide, compressed nitrogen, and some gas mixtures can be used to dispense carbonated drinks. This technique ensures the highest quality when serving the drink. One of the most well-known is the carbonation of beer, in which CO₂ is used in taps to serve drinks with the appropriate gas.

On the other hand, liquid nitrogen and dry ice (solid carbon dioxide) are used in cryogenic freezing, patisserie and cocktails. These gases are used to create innovative products that offer unique and surprising gastronomic experiences. One of the latest trends is edible helium balloons.

There are different-sized containers available to meet the needs of each client.

Cryogenic freezing

OXIGEN salud supports the latest technologies and the most innovative processes.

Cryogenic freezing and chilling are well-known techniques in the food sector. They enable better preservation, for a top-quality finished product.

Two commonly used elements in cooking are liquid nitrogen and dry ice. Modern restaurants use this technique for cryogenic cooking creations.