Powerfull UV Light kills upto 99.9% of germs and viruses in the air and on surfaces

POWERFUL UV LIGHT KILLS UP TO 99.9% OF GERMS AND VIRUSES IN THE AIR AND ON SURFACES
  • UV-A, UV-B, and UV-C are all part of the ultraviolet light spectrum.UV-A results in skin tanning and is used in medicine to treat certain skin disorders.
  • UV-B has a very high penetrating ability and results in sunburn. Prolonged exposure is responsible for some types of skin disease, skin ageing and cataracts.
  • UV-C has extremely low penetrating ability and is nearly completely absorbed by the outer, dead layer of skin where it does little harm.
  • UV Technology makes use of the bactericidal effect of UV-C light in the form of UV-C disinfection.

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Chilling – frosting glassware with carbon dioxide dispenser units

Air Products, as a manufacture of food gases has a long history of using gases in the restaurant and bar industry.
We care about our customers and provide information about how to use our gases safely and properly.
This Safetygram highlights how gases used in Glassware chilling and frosting units must be used.

Guidance on the frosting and chilling of drinking glasses

Skilled bartenders know that the temperature of the glassware affects the experience of a drinker. Historically glassware for some drinks were cooled in freezers before preparing the drink.

Nowadays some of the higher end bars use a system involving very cold gases for cooling the glassware quickly in frontof the customer. These systems are not without hazards and this safetygram explains some associated good practices.

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Beer is Good for your Health

Beer is one of the oldest and most widely consumed alcoholic drinks in the world. It is also the third most popular drink overall after water and tea.

Beer is brewed from Cereal grains such as  wheat,maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugar in the wort produces Ethanol and Carbonation in the resulting beer. Most modern beer is brewed with Hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

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How to start a bar business?

 
Everything you wanted to know about opening your own bar: finding the best concept, getting licenses, hiring the team and marketing.
And you are pretty determined to do so, but just don’t know where to get started. This guide is an advanced to-do list, clearly outlining all aspects of starting a bar business with examples, details, tips and valuable insights.
Ready to get one step closer to owning your dream establishment? Let’s get started.
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