Make an informed decision.
Spec sheets, videos, case studies and answers to the questions we hear most.
Spec Sheets
Specifications, features and dimensions for each Henrik machine. Pick a model.
Videos
Watch an H2 go from off the truck to pouring, start to finish, in about a minute and a half.
Case Studies
See how event operators use Henrik to pour faster, recover more product and earn more per event.
FAQ
Answers to the questions we get asked before a first booking. Still stuck? Ask us.
Answers before your first booking
Tap a question to open the answer. Can't find yours? Ask us.
Choosing a unit
Which unit do I need?
The difference is where the kegs live and whether it moves.
- H1 Mobile Cart. Four taps, kegs inside the cabinet. Arrives self-contained and rolls into position.
- H2 Podium. Four taps, kegs staged outside, 25.5 inches wide. More product and faster changeover in a narrower bar.
- H3 Built-In. Two taps, permanent installation in millwork. Sold and installed through Green Theory and Outerspace.
- H4 Frost Jockey. Two taps in two pieces that fit in a car. In development.
H1 or H2?
Footprint and keg handling. The H1 carries 4 × 30L or 2 × 50L inside, so it is one object you push into place. The H2 is 25.5 inches wide and runs 4 × 50L outside the unit, which means more product on tap and a keg change that does not stop service.
If you are fitting into a concourse pod or a tight concession line, H2. If you want the whole bar to arrive as a single trolley, H1.
Power, setup and the site
Do I need power, plumbing or refrigeration at the bar?
No fixed connections. The H1 and H2 run on battery through service and charge overnight from a standard 15-amp outlet. No permanent plumbing, no glycol deck, and no dedicated refrigeration at the point of service.
The H3 runs on 110V from a standard 15-amp circuit. The H4 is 110V, 10A.
How long does the battery last?
H1 and H2: 12+ hours typical, about 8 hours in extreme heat with warm kegs. Both charge from a standard 15-amp outlet, and both run indefinitely on mains if you have an outlet at the bar.
Runtime varies with product temperature, ambient conditions, serving volume and system settings.
How long from arriving on site to the first pour?
H2: roughly six minutes of cool-down from a 20°C ambient, and five to ten minutes end to end including gas and kegs. H4: about twelve minutes from room temperature.
Power on, connect the gas, couple the keg, pour.
What does the unit need on site that I should plan for?
Three things, and each one exists because it has caused a callout.
- Ambient between 5°C and 35°C. Below 5°C, product and residual water can freeze in the lines. Above 35°C the unit cannot reject heat fast enough to hold set temperature.
- Eight inches of vent clearance at intake and exhaust, at all times in operation. The H1 and H2 vent on the right-hand side as the server faces the unit; the H4 chiller vents both sides. Box one into a bar cavity and it recirculates its own exhaust, runs hot, and reports a temperature fault.
- Upright for two hours before power after transit, so compressor oil settles. Units must stay upright in transit and storage.
Temperature and throughput
How cold is the beer, actually?
We volume-tested an H2 on 29 January 2026 at 30°C ambient with 25°C kegs, which is harder than most real service.
With normal pauses between pours, temperature recovers to 0°C by the ninth or tenth pour, with no foam breakout on any pour. Pouring ten back to back, 12oz pours settle around 2.5°C and 16oz pours peak at 4.1°C then settle between 3.8 and 4.0°C, with controlled head throughout.
Ideal draft service is 2 to 4°C, so those numbers sit inside the band at the cold edge.
Set temperature is typically 0 to 2°C. Under continuous high-volume service from warm kegs, 2 to 4°C is typical and expected, and the display may read 2 to 3°C above set point while you are pouring. That is the system working, not a fault.
Do I have to pre-chill the kegs?
Normally no, and that is the whole point: the product is chilled on the way to the tap rather than the keg being chilled in storage. A warm keg costs you throughput, not temperature.
Chilled output is approximately 4.2 L/min from 10°C kegs, 2.1 L/min from 20°C kegs and 1.4 L/min from 30°C kegs, all at a 0°C output target.
The honest edge case: in extreme heat and extreme volume at the same time, minimal pre-chilling supplements the system. We would rather say that here than have you find out in August.
How much can it pour in an hour?
4.2 L/min is 252 litres an hour, or roughly 710 twelve-ounce servings, across four taps. From 20°C kegs it is 2.1 L/min, about 355 servings. The H4 is 1.5 L/min, about 90 litres or 250 servings an hour on two taps.
Those are cooling capacity, not what a bar turns over. On four taps and two bartenders, the cooling is rarely what runs out first, which is the useful way to read the number.
Why would it foam less than what we run now?
Foam comes from warm zones between the keg and the tap. Henrik’s custom compressor and patent-pending heat exchanger cool each product line along its length, all the way to the tap, rather than at a single point. Fewer warm zones, less breakout.
Flow control on all four taps on the H1 and H2 also lets staff adjust through keg changes and product variations instead of pouring the difference down the drain.
Product, gas and kegs
Can we pour something other than beer?
Yes. Kegged cocktails, wine, cold brew and kombucha all run through the same taps and change out as easily as a keg of beer.
What gas and what couplers?
CO₂ or nitrogen on the H1, H2 and H3. Sanke D is standard and the system is compatible with any coupler.
The H4 also takes beer gas and 1 lb SodaStream cylinders, so a small operator can buy gas at a grocery store rather than hold a supplier account.
What keg sizes does each unit take?
H1: 4 × 30L or 2 × 50L, inside the cabinet. H2: 4 × 50L, external. H3: 2 × 30L standard, customisable. H4: external.
Can we put sponsor content on it?
The H1 and H2 have a 21.5-inch display for menus, team content, sponsor creative and brand video, which turns concession equipment into sellable inventory.
It is rated indoor and semi-outdoor and is not sunlight-readable, so specify it for a covered concourse or a shaded bar rather than open sun.
Proof
Has this been run at real scale?
60 units deployed for Diageo across Toronto and Vancouver during the FIFA World Cup 2026.
At Roots & Blues 2026, 15 H2 units across four bars served 36,923 drinks over three festival days. Under 5% of product was unaccounted for, measured against the festival’s own ticket data, and the main bar served 20% more volume with three fewer staff than the year before.
Is the equipment certified?
Certification for Canada and the US is in progress through a recognised test laboratory. Current documentation is available on request.
Buying and renting
Do you rent or sell?
Both. Units are now available for purchase, not rental only. Rental suits a single event or one season; purchase suits a venue or an operator running enough dates to build a fleet.
What do they cost?
H1: USD $14,995 / CAD $16,995. H2: USD $12,995 / CAD $14,995.
H4: $7,995 CAD or $6,995 USD, indicative on a product still in development.
The H3 is sold and installed through Green Theory and Outerspace. Rental rates depend on the unit, the duration and where it is going, so those come with a quote.
Can we try one before committing?
Yes. Deploy a unit for one event and compare sales per minute, transaction volume, product recovery and bar-support time during the peak service window. We will use your operating data to model the case for a larger deployment.
Warranty and service
What is the warranty?
On new equipment bought directly from Henrik, running from the date of delivery:
- 24 months comprehensive, parts and labour, on manufacturing defects and component failure in normal commercial use. Freight on warranty parts is covered inside this term.
- 36 months on the compressor and sealed refrigeration system: parts and labour for the first 24 months, parts thereafter.
- 24 months on battery, screen and controller. Battery is covered where measured capacity falls below 70 per cent of rated; shortening above that is normal degradation rather than failure.
Wear parts are not covered, because they are consumed in normal use: faucets and tap components, O-rings, seals, gaskets and washers, beer, glycol and gas lines, couplers, drip trays, drain valves and check valves. Henrik supplies all of them and a base spares kit ships with every machine.
Register each unit within 30 days of delivery. That confirms the start date and is how we know which units are where when a parts or safety notice goes out.
This is a summary. The binding terms for any particular machine are the ones in its purchase agreement. Full sheet on the home page under Resources.
How often do the lines need cleaning?
- After every event: flush all lines with clean water, sanitize, dry, store.
- After cocktail or mixed product: a full line clean, not a water flush.
- Weekly in season: full line clean.
- Monthly: glycol level check as a leak check, and inspect connections and fittings.
- Quarterly: parts inspection, replace worn O-rings, seals and check valves.
- Annually: depot service and battery health check.
Keep a cleaning log per unit per event. Fouling is the most common cause of the symptoms people report as equipment faults, and without a cleaning history a fouling problem cannot be separated from a manufacturing one after the fact. Fruit, hops and pulp from unfiltered product will clog lines, couplers and taps, and clearing that is not a warranty repair.
Something fails mid-event. What happens?
Contact Henrik with the serial number, a description of the fault, photographs, and the cleaning log. We aim to acknowledge a claim within one business day.
Most faults are diagnosed remotely, and many, particularly display and Pi module faults, are resolved by a field swap without the unit leaving service. A spare Pi module ships with every H1 and H2 unit, designed to be swapped without a technician. If parts are needed we ship them with fitting instructions; if depot attention is needed we arrange the return.
Report any equipment incident within 24 hours whether or not a claim follows. Incident reports are how design problems get found.
Not covered here? Ask for a quote and put the question in the message, or email sales@henriksystems.com. Spec sheets and full case studies are above, on this page.
Case studies
How event operators use Henrik to pour faster, recover more product and earn more per event. Pick a case study to read the full results.
Roots & Blues Festival 2026
Volume up 20 per cent. Main bar crew down 20 per cent. Lines moved faster. 15 Henrik systems across four bars over three days.
Roots & Blues Festival 2026
Volume up 20 per cent. Main bar crew down 20 per cent. Lines moved faster. 15 Henrik systems across four bars over three days.
The weekend
Roots & Blues is a three-day music festival in the British Columbia interior serving four separate beverage areas: a main garden, a barn pub, a shade bar and a VIP area. In 2026 the festival ran 15 Henrik systems and poured 357 kegs, with ambient temperature sitting around 30°C from Friday through Sunday.
The festival sold 20 per cent more drinks than the year before. It ran its main bar with three fewer servers per shift. It finished the weekend with under 5 per cent of all product unaccounted for.
Lines, and the people working them
“Most all of the servers and customers said the line ups went way faster. They weren’t waiting nearly as long as in the past.”David Howes, Bar Manager
“The systems work so well it made it easier to handle a long rush. It didn’t even feel that busy because everything went so smooth.”Genean Blair, Bar Manager
“Our product serving stress level was way down, especially during peak times.”Steve Woods, Beverage Coordinator
The clearest evidence is what the festival chose to do with its staffing. The main bar ran 12 servers per shift in 2026, down from 15, while festival-wide volume rose 20 per cent. Support crews were reduced alongside them.
“Our bar support hours were down significantly due to using taps for almost all products. Our serving crews were reduced from 15 to 12 per shift in the main bar and the new tap systems allowed us to manage the reductions. Our reefer crew also did not have to pitch in as often during peak serving times.”Steve Woods, Beverage Coordinator
What was deployed
Fifteen units across four bars: four at the main garden, four at the barn pub, four at the shade bar, three in the VIP area. Draft carried 12,774 litres of the festival’s 13,666 litre total, or 93 per cent of all beverage volume. Only house wine and canned Caesars were served packaged.
| Bar | Units | Kegs poured | Drinks poured | Per unit |
|---|---|---|---|---|
| Main garden | 4 | 169 | 17,645 | 4,411 |
| Barn pub | 4 | 91 | 9,271 | 2,318 |
| Shade bar | 4 | 65 | 6,652 | 1,663 |
| VIP area | 3 | 32 | 3,355 | 1,118 |
| Total | 15 | 357 | 36,923 |
Each main garden unit poured roughly 4,400 drinks and handled 42 keg changeovers across the weekend. Around three quarters of the festival’s entire volume ran through the eight units at the main garden and barn pub.
Uptime
“Typically we have jockey box failures requiring support throughout the weekend, causing lost serving time. There was very little down time this year. When there was down time it was quickly resolved.”Steve Woods, Beverage Coordinator
The difference is mechanical. A jockey box is an ice chest with lines run through it. It performs while the ice lasts and degrades as it melts, which is why it demands attention across a long service day and why failures cluster at peak. A Henrik unit chills at the point of dispense and holds its output without intervention. There is nothing to re-ice and nothing to re-pack between rushes.
The roving team that normally spends the weekend repairing jockey boxes still circulated between bars, mostly to check on things. The minor adjustments that were needed, the bar staff made themselves. The beverage coordinator, whose weekends are usually spent on the same repairs, spent this one on the rest of the festival.
Where the ceiling actually sat
Averaged across all open hours, each main garden unit poured about 134 drinks per hour, roughly 33 per tap, or one pour every 108 seconds. Peak hours ran well above that. Sustained draw stayed a long way below what the units are rated for, which is why the system never became the constraint.
The main garden ran 16 taps and 12 servers. The limit on that bar was how fast twelve people could pour, and the festival established that empirically by removing three of them while volume rose 20 per cent.
Product deployed versus revenue captured
The festival tracks kegs and cases used through one system and drink tickets sold through another. Kegs and cases deployed represented 41,965 servings at the festival’s standard pour size. Tickets sold came to 40,173, at one ticket per drink.
That leaves under 5 per cent of all product unaccounted for, a figure that absorbs foam, spillage, promotional pours, partial kegs returned and setup tuning combined. It holds at under 5 per cent even if the entire shortfall is attributed to draft rather than spread across the whole program. Foam loss alone on conventional draft systems is commonly estimated at 10 to 15 per cent.
“Past years we had lots of foaming, especially during peak times when we had little time to fix. This year the tap flow control allowed us to adjust on the fly, especially during keg swaps. This resulted in significant reduction in foam loss. Keg changeover usually resulted in 2 or 3 cups of foam before the tap was pouring fine. Historically it could take minutes to get the foam down using jockey boxes.”Steve Woods, Beverage Coordinator
At the lower end of that estimate, two servings per changeover across 357 kegs, roughly 700 drinks were recovered on keg changes alone.
Recovered pour revenue
At a $9 drink and 38,583 draft servings deployed, the difference between a 4.6 per cent shortfall and a conventional draft baseline is straightforward arithmetic.
| Shortfall on draft | Servings unaccounted | Revenue not captured |
|---|---|---|
| Roots & Blues 2026, actual | 1,774 | $15,966 |
| At a 10% baseline | 3,858 | $34,725 |
| At a 15% baseline | 5,787 | $52,087 |
Measured against a 10 per cent baseline. Against 15 per cent the figure is $36,100. Every input is the festival’s own: kegs used, tickets sold, and a $9 drink.
How to check this. Kegs and cases used by bar are recorded in the festival’s BoozeStats2026.xlsx. Multiply by the festival’s standard pour size to get servings deployed, 41,965. Subtract drink tickets sold, 40,173, excluding the volunteer party, which ran on the festival’s own equipment. Divide the 1,792 serving difference by the 38,583 servings deployed on draft to get the 4.6 per cent draft shortfall, then multiply the difference against a 10 or 15 per cent baseline by the $9 ticket. Every input belongs to the festival, not to Henrik.
Ice
Kegs no longer sat in ice. The festival ordered its usual volume as insurance and used roughly half of it.
| Ice purchased | 2025 | 2026 |
|---|---|---|
| Blocks, 4 kg at $3.75 | 448 | 0 |
| Bags, 2.3 kg | 2,376 | 1,500 |
| Total weight handled | 7,257 kg | 3,450 kg |
| Ice spend | $7,501 | $3,975 |
$3,526 saved, and 3.8 tonnes less ice hauled, a 52 per cent reduction, despite a unit price increase between the two years. Block ice went to zero, and with it the lifting of kegs in and out of buckets.
“We didn’t need even remotely as much ice as we have used in festivals past. Not having to chill the kegs just relieved a lot of stress and pressure off of us.”Genean Blair, Bar Manager
Equipment not purchased
With the cocktail program moving to kegs, the festival was facing the purchase of four additional four-tap jockey boxes. The Henrik units covered the requirement instead.
“We avoided having to purchase a further 4x 4-tap jockey boxes, which is a one-time savings of $8,000.”Steve Woods, Beverage Coordinator
Flow control, now standard on every tap
Tap flow control is what the beverage coordinator credits for the reduction in foam at keg changeover, and it is the mechanism behind the recovered revenue above. Roots & Blues asked for it on every tap rather than a subset. It is now standard on every Henrik tap.
“The only thing I would suggest for future festivals would be flow valves on every tap.”Genean Blair, Bar Manager
Total quantified value, one festival
| Item | Value | Basis |
|---|---|---|
| Recovered pour revenue | $18,750 | Annual |
| Ice | $3,526 | Annual |
| Jockey boxes not purchased | $8,000 | One time |
| Year one | $30,276 |
Labour reductions, ice haulage and eliminated downtime are not costed here, since the festival runs its bars on volunteers.
H1 Mobile Draft Bar
The H1 adds a complete four-tap draft bar wherever demand peaks, without permanent plumbing, a power drop or dedicated refrigeration at the point of service.
Specifications
| Taps | 4 |
| Chilled output | ≈4.2 L/min (10°C kegs) to ≈1.4 L/min (30°C kegs) |
| Keg capacity | 4 x 30L or 2 x 50L, internal |
| Dimensions | 57"W x 28.75"D x 56"H |
| Battery runtime | 12+ hrs typical, about 8 hrs in extreme heat with warm kegs |
| Charging | Standard 15-amp outlet |
| Weight | 410 lbs |
| Display | 21.5" Screen |
Built for the highest-value minutes of the event
Games and concerts create short, intense service periods. Position the H1 near concourse bottlenecks, fan zones, premium spaces and temporary activations to add capacity exactly where it is needed.
- Extend your cold chain to the point of sale. Pull kegs from the venue's existing cold storage to maximize peak throughput. Once deployed, the H1 continues chilling at the point of pour as kegs warm during staging and service, without requiring dedicated refrigeration at the bar location.
- Move capacity as demand changes. Deploy the same asset differently for games, concerts, patios, fan zones, sponsor activations and premium events. Instead of committing to another permanent concession stand, move capacity to match each event's traffic pattern.
- Run through the event without fixed utilities. Battery operation removes the need for generators, extension cords and event-day power drops. The H1 charges overnight from a standard 15-amp outlet.
- Create new sponsor inventory. The H1 includes a 21.5-inch display for menus, team content, sponsor creative and brand video, turning concession equipment into a revenue-generating media asset.
Why Henrik holds the line
Henrik's custom compressor and patent-pending heat exchanger actively cool each product line all the way to the tap. That maximizes heat transfer and minimizes the warm zones that cause foam, inconsistent pours and lost throughput in conventional mobile draft systems.
Proven in high-volume deployments
60 units deployed for Diageo during FIFA World Cup 2026, across 2 cities, Toronto and Vancouver, with under 5% of product unaccounted for in a measured festival deployment.
H2 Podium
The H2 turns tight concession areas, temporary bars and underused venue space into high-output draft service points, without permanent plumbing, a power drop or dedicated refrigeration at the bar.
Specifications
| Taps | 4 |
| Chilled output | ≈4.2 L/min (10°C kegs) to ≈1.4 L/min (30°C kegs) |
| Keg capacity | 4 x 50L, external |
| Dimensions | 25.5"W x 22"D x 59"H |
| Battery runtime | 12+ hrs typical, about 8 hrs in extreme heat with warm kegs |
| Charging | Standard 15-amp outlet |
| Weight | 350 lbs |
| Display | 21.5" Screen |
Built for the rush
Stadium and arena service happens in short, intense windows. The H2 gives operators four high-output taps in a narrow footprint, making it ideal for concourses, concession pods, patios, fan zones and temporary service areas.
- Keep product moving. External kegs make product changes fast and allow the H2 to keep serving through sustained demand. Connect four 50L kegs or configure product staging around the venue's operating requirements.
- Extend your cold chain to the point of sale. Pull kegs from existing cold storage to maximize peak throughput. The H2 continues chilling at the point of pour as product warms during staging and service, without requiring dedicated refrigeration at the bar location.
- Deploy without a construction project. No permanent plumbing, electrical work or built-in refrigeration. Roll the H2 into position, connect the kegs and gas, and charge overnight from a standard 15-amp outlet.
- Control every pour. Flow control on all four taps allows staff to adjust service during keg changes and product variations, reducing foam and avoiding unnecessary product loss.
- Create new sponsor inventory. The H2 includes a 21.5-inch display for menus, team content, sponsor creative and brand video.
Why Henrik holds the line
Henrik's custom compressor and patent-pending heat exchanger actively cool each product line all the way to the tap. That maximizes heat transfer and minimizes the warm zones that cause foam, inconsistent pours and lost throughput in conventional mobile draft systems.
Proven in high-volume deployments
15 H2 units deployed across four bars, serving 36,923 drinks over three festival days, with under 5% of product unaccounted for, measured against the festival's own ticket data.
H3 Built-in
The H3 chills the beer on its way to the tap instead of chilling the keg. No kegerator to fill, no overnight wait, and no refrigerated cabinet in the millwork.
Specifications
| Taps | 2 |
| Keg capacity | 2 x 30L standard, customizable |
| Chiller module | 14"W x 22"D x 22"H |
| Tower height | Additional, above counter |
| Power | 110V, standard 15-amp circuit |
| Weight | 114 lbs |
| Tower options | Henrik 2-tap, or specified |
The keg doesn't need a head start
Every other draft system asks you to get the keg cold first, which means a refrigerated box sized to the keg and a day of lead time before anyone can pour. The H3 cools the product between the keg and the tap instead. Pick up a keg in the afternoon and serve it that evening.
- No waiting for the keg to come down. Cooling happens between the keg and the tap rather than in storage, so a keg that has been sitting at room temperature pours cold. A delivery in the afternoon is ready for guests the same night.
- The keg cabinet is just a cabinet. Because the product is chilled on the way out, there is no refrigerated enclosure to build into the millwork and no second appliance in the elevation.
- Nothing above the counter but the tower. The chiller sits in one cabinet bay and the kegs sit beside it. From the entertaining side, the whole system reads as a tap on a countertop.
- Your tower, your finish. Supplied with the Henrik two-tap tower, or built to accept a tower specified to match the hardware, counter material and the rest of the kitchen.
- One standard circuit. Runs on 110V from a standard 15-amp outlet. Nothing about the installation asks for dedicated service or a panel upgrade.
- Not only beer. Two taps, and the choice of what runs through them: draft beer, kegged cocktails, wine, cold brew or kombucha, changed out as easily as the keg.
Built into the cabinetry
Henrik's patent-pending heat exchanger cools each product line along its length rather than at a single point. Minimizing the warm zones between the keg and the tap is what produces a consistent pour with controlled head, and it is why the cooling can live in the cabinet instead of around the kegs.
Distribution: Green Theory & Outerspace
A seamless, built-in solution. Manufactured by Henrik. Sales, installation and custom cabinetry through Green Theory and Outerspace.
What the cabinet leaves for it
A 14 by 22 inch footprint with 22 inches of clear height for the chiller, plus tower height above the counter. Ventilation at the grille, a 110V outlet, and a keg bay sized to the format the client intends to pour.
H4 Frost Jockey
Two boxes, 70 lbs between them, both of which fit in a back seat. Plug into a standard outlet, connect gas, and pour at 0°C twelve minutes later.
Specifications
| Taps | 2 |
| Cool-down | ≈12 min from room temperature |
| Sustained output | 1.5 L/min · 20°C in, 2°C out · ≈90 L/hr · ≈250 x 12 oz/hr |
| Power | 110V, 10A |
| Compressor box | 50 x 32 x 42 cm · 19.7 x 12.6 x 16.5 in · 40 lbs |
| Tap box | 40 x 32 x 50 cm · 15.7 x 12.6 x 19.7 in · 30 lbs |
| Total weight | 70 lbs, two pieces |
| Gas | CO2, nitrogen, beer gas, or 1 lb SodaStream cylinders |
| Drip tray | Flip-down, drains to sealed compartment |
| Battery | Optional 40 lb pack · 6 hrs of service |
| Price | $7,995 CAD · $6,995 USD. Optional battery pack quoted separately |
The jockey box, without the ice run
A jockey box performs while the ice lasts. Every service day starts with sourcing ice and packing coils, and output drifts as the ice melts. The H4 does the same job with active cooling instead, so there is nothing to source on the morning of the event and nothing to re-pack between rushes.
- Twelve minutes, not the night before. From room temperature to pouring at 0°C in about twelve minutes. No pre-chilled kegs, no cold box to bring down, no lead time to plan around.
- Two pieces, any vehicle. The compressor box and the tap box separate and carry, 40 lbs and 30 lbs. Neither exceeds 20 inches in any dimension, so the whole system travels in a back seat or a hatch.
- Gas you can buy on the way. Standard CO2, nitrogen or beer gas, and also 1 lb SodaStream cylinders. For a small operator a grocery store replaces a gas supplier account.
- Flip-down tray, sealed drain. The tray folds down for service and back up for transport. Spills and rinse water collect in a sealed compartment inside the unit, emptied at the end of the night. No floor drain, no bucket under the bar.
- Sustained output, not a burst. 1.5 litres a minute, continuously, taking product from 20°C down to 2°C on the way out. That is about 90 litres an hour, or roughly 250 twelve-ounce servings, and it does not fade partway through service because there is no ice to melt.
- Battery pack optional. A 40 lb battery pack gives six hours of service on sites with no power. It travels as a third piece, and stays behind whenever there is an outlet.
Where it goes
- Weddings: Draft where the venue has none
- Private parties: Set up in the time it takes to ice a cooler
- Catered events: Loads in the vehicle already going
- Mobile bars: Two taps without a trailer or a build-out
- Brand activations: Pours cold from the first guest
- Tradeshows: Booth-scale draft, no infrastructure ask
- Tailgates: Battery pack for sites with no power
- Home bars: Tap room pours in a garage or a games room
Compressor box · tap box · gas and keg
The two halves join with a single insulated line set. Carry them in separately, set them beside each other, connect gas and keg, and the bar is built.
Put one on a bar and measure it
Pilot one peak-demand location and compare sales per minute, transaction volume, product recovery and bar-support time. We will use your operating data to model the business case for a larger deployment.
Ready to start pouring?
Talk to our team about machines, leasing and what a Henrik would mean for your own event.