EQUIPMENT
AUTOMATE, SPEED, CONTROL
for lease based on volume contract or client purchase with fast ROI
We specialize in the production of Vermion brand products tailored for bars and kitchens, focusing exclusively on this area. To facilitate larger volumes and automation at client locations, it is essential for our global partners to receive support in utilizing the necessary equipment. To address this need, we are collaborating with the SmoothieBarmen agency, which offers expertise in equipment and provides worldwide assistance to our partners in terms of education, installation, maintenance, and sales. Additionally, in each region, we aim to establish partnerships with local companies or entities that possess relevant experience and equipment, if feasible.
Cocktails Juices Slush Chocolate Soft Ice Cream Sauces
small, middle, high volume – night club, beach bar, lounge bar – self service, luxury, indistinguishable
Reduced Staff Workload
Automation of repetitive tasks allows bartenders to focus on customer engagement and creative aspects of their job, potentially increasing job satisfaction and customer experience.
Consistent Quality
Ensures drinks are uniform regardless of who’s serving, which can be crucial for brand consistency and customer satisfaction.
Lower Ingredient Costs
Bulk storage options like BIB syrups and alcohol canisters decrease the cost per drink.
Space Efficiency
Less need for extensive storage of bottles and crates, freeing up space for other uses and reducing amount of coolers and overall footprint required for operations.
In-house Soda Water Production
Saves on the cost of buying bottled or canned soda, offering both economic and environmental benefits.
Increased Speed*
Significantly reduces wait times for cocktails, and increasing sales volume and customer throughput.
Enhanced Control
Better tracking of sales and inventory, leading to tighter control over costs and profits.
Data-Driven Insights
IoT capabilities for real-time data analysis can help in optimizing operations and menu planning.
ROI in often cases is few months only!
Speed and Efficiency
When customers don’t have to wait long for their drinks, they’re more likely to order more, particularly in settings where time is of the essence, like at a beach bar where people are often on vacation or looking to maximize their leisure time.
Staff Encouragement
With the assurance of quick service, staff feel more confident in recommending cocktails over simpler drinks. They can push cocktails without worrying about long queues forming, which could otherwise deter them from suggesting more complex or time-consuming options.
Volume Increase
An 80% minimum increase in cocktail sales at beach bars suggests not only that customers appreciate the speed but also that the variety and novelty of cocktails can be a draw when they’re served efficiently. This could also mean that bars are able to cater to a broader audience by offering more types of cocktails without labor constraints.
Bigger the volumes of a cocktails for our client – bigger the volume of Vermion!
Fruit puree
Can be filtered and packed in BIB.
Premium Juices and Cocktail Syrups
Can be used with BIB or directly from bottle.
Post-Mix Juices
Our 100% natural juice lines will for sure add better taste to any drink and also serve as needed for breakfast and all day healthy juices and non-alcoholic cocktails.
Education Emphasis
Proper education of the owners leads easier to strategic decisions to invest in such technology and bigger volumes of our cooperation. Proper education of the managers leads to 90% issues solved at site within few minutes.
breakfast, beach bar, lounge bar – self service, luxury, controlled
Undercounter Solutions
The chiller, BIB systems, pumps, and CO2 are all installed under the counter, making it a hidden and space-efficient solution. Only dispensing unit on the counter makes it attractive for hotel breakfast.
Uppercounter Models
These models are designed for simplicity where all components are integrated into unit, requiring only a connection to a water supply and electricity. Suitable for bars where space above the counter is limited or for those looking for a less invasive installation process.
Water Treatment
Cooling
If the client already has a chiller for cooling water, you can utilize this no matter where it’s located in the premises. If not this adds to the initial investment but is crucial for maintaining drink quality and system efficiency.
Pentair Everpure
By setting up filters, we guarantee the water used in drinks are safe for consumption. For locations where water quality is a bigger concern, RO systems are employed.
Dispensing Methods
Manual
Offers flexibility where the bartender manually controls the amount dispensed, which can be appealing for bespoke cocktails or when adjusting for customer preferences.
Controlled
With a button or touch screen, the system ensures each drink has the exact amount of syrup with defined ratio, which is excellent for maintaining quality and speed.
Aesthetic Integration
The units can be tailored to match the bar’s decor or integrated into existing panels, maintaining the aesthetic appeal of the establishment.
Self-Service for All-Inclusive Hotels
Breakfast to Paid Service Transition
During breakfast, self-service machines can dispense complimentary beverages. Outside these times, they can be reconfigured to accept room card payments for additional drinks or during off-peak hours.
Efficiency
Reduces staff workload during peak times like breakfast.
Revenue Generation
After breakfast, the same machine can generate income by charging for premium cocktails or other beverages.
Guest Satisfaction
Provides convenience for guests who prefer self-service or want to enjoy drinks at their own pace.
Control
The system can manage and report on consumption, helping with inventory and billing.
100% Natural Juices
Our seven natural juices, formulated at a 1:5 ratio, can be conveniently packaged in Bag-in-Box (BIB) systems, ensuring compatibility with all setups while providing superior quality that distinguishes your from competitors.
simple dispensers electrical or manual
Cold Electric Dispensing
For big volumes of cold Vermion Natural Fruit Juices but also can be used for Ayran, Lemonade, Sherbet and all kinds of Cold Drinks.
Cold Dispensing no Electric
Where no electricity is needed and to serve cold Vermion Natural Fruit Juices and Lemonades for breakfast but also outside on cocktail bar for cocktails promoted by partners.
automatic granita machines – bar blenders
First Class
Configurations with 1, 2, or 3 tanks, each equipped with lighting for visual appeal and branding opportunities. To offer a variety of slush drinks or frozen cocktails, enhancing customer engagement through visual cues.
Quick Cream
Capable of producing soft serve ice cream, sorbetto, crema gelato, frozen yogurt, milkshakes, and smoothies. It would be perfect for establishments wanting to expand their dessert or drink menu with minimal equipment.
Matrix
Focuses on self-service with integrated payment systems. This would be excellent for environments where speed and convenience are priorities, like busy cafes or airports.
Automatic Filling System
Ensures that the dispensers are always ready to serve, which not only speeds up service but also reduces waste and human error in mixing drinks. This system significantly enhance both the quality consistency and operational efficiency.
Our healthy slush syrups is a perfect base for beach bars, 5 star hotels, coffee bars etc!
Slush syrups
All natural with 65% fruits perfect for kids and frozen cocktails and other drinks. Can be packed in BIB for Automatic Filling System.
Coffee Syrups
Can be used for creamy and frozen coffee drinks.
Premium Juices and Cocktail Syrups
Can be used for frozen cocktails.
Chocolate
Can be used for creamy and frozen coffee drinks.
Bar Blenders to Use
Needs to be able just to crush ice fast. Now every small bar can have 10 healthy slush flavors in the offer without slush machine! The same blender can also be used for other drinks and especially for smoothies out of Vermion Fruit Purees for the same reason why it can also make slush. No separation of color and flavors and the result is the same as from standard production.
Automatic
Press a button program and wait.
Manual
Manually set up speed and time.
Slush syrups
From regular 1 kg bottle or 6 kg box.
Fruit Puree
Used for healthy premium smoothies.
Recipe for Slush
40 ml of granita syrup
40 ml of water
1 glass of ice
blend it
Recipe for Smoothie
40 ml of puree (espresso cup)
40 ml of water
1 glass of ice
blend it
breakfast and winter dispensing – bar shaker and bain marie
Alpina HotSpot
High Volume Dispenser of Hot Beverages
Designed for settings where there’s a high demand for hot drinks, such as bigger hotel breakfast areas and coffee bars. It can handle dispensing beverages from powder and kegs, suitable for environments where efficiency and variety are key. It reduce workload by automating the beverage preparation process, which is particularly beneficial in busy winter destinations where hot drinks are in constant demand.
Automatic Hot Dispenser
Offers a variety of hot chocolate drinks and hot water for tea. It’s especially suited for upscale hotel breakfast services where maintaining a high-quality beverage selection without constant staff intervention is crucial. The automation aspect ensures consistency and speed in serving, enhancing the guest experience.
Bain Marie Chocolate Dispenser
Specifically engineered for environments where constant supervision might not be feasible, like busy bars or street vendors. The “BAIN-MARIE” heating method ensures that chocolate does not burn and extends the life of the heating element, offering a reliable, low-maintenance solution for serving hot chocolate. This design also prevents the chocolate from sticking to the bottom of the chamber, ensuring a smooth, lump-free beverage.
It can also serve hot soups!
Server Syrups
Syrup Dispenser precise portions of up to 14 syrup and sauce flavors and maximize workflow with once centralized modular unit that creates a complete menu of perfectly sweet beverages.
Milk Shaker
With a 300W power and stainless steel construction, this shaker is ideal for bars looking to offer a diverse menu of cold drinks. It’s strong enough to handle both black and white chocolate, or any other ingredient for cold beverages, making it a versatile tool for enhancing drink menus.
Chocolate
All our Vermion variations with different cocoa percentage can be used. From regular 1 kg powder package mix with fresh milk.
Coffee Syrups
Used in both hot and cold preparations from bottle and if needed ready from powder like French Chocolate also available.
sauce and condiment serving
Automation and Labor Savings
Automated equipment, such as drink dispensers, condiment stations, and prep line solutions, eliminates repetitive tasks, reduces errors, and ensures consistent quality. With automation, fewer staff members can manage the same volume of customers while focusing on higher-value tasks.
Real-Time Data Integration
Smart kitchens harness the power of IoT and AI to optimize operations and enhance data-driven decision-making processes. Predictive analytics simplify inventory management, minimize waste, and cut costs. Imagine a smart equipment system that alerts you when supplies are low or help you forecast demand.
Food Waste Management
Waste is a persistent challenge, but intuitive equipment like portioning dispensers can reduce excess while improving accuracy and consistency. This helps operators tackle the global issue of food waste, estimated at 1.3 billion tons annually,1 while saving on costs.
Functional Foods and Beverages
Consumers increasingly seek products enriched with nutrients, such as probiotics and antioxidants, to support health and wellness. Adding functional menu items can attract health-conscious diners and differentiate your offerings.
Plant-Based Innovations
The plant-based market is growing rapidly, with new developments like plant-based seafood, dairy, and gourmet meat alternatives. Incorporating these options can appeal to flexitarians, vegans, and sustainability-minded consumers.
Ethnic and Global Flavors
Diners are more adventurous than ever, exploring bold, authentic flavors like Korean and Vietnamese cuisines. Adding global flair to your menu can capture this growing demand for diverse culinary experiences.
Back