Glass Frosters at the Bar: What CO₂ Chillers Do and What a Frosted Glass Costs
A frosted glass sells the drink before the guest takes the first sip. Glass frosters do exactly that in a matter of seconds, using liquid CO₂ instead of electricity, right at the counter. This guide explains how the units work, what a frosted glass actually costs you, and when the investment beats a freezer.
How a CO₂ glass froster works
The unit is connected to a CO₂ cylinder and draws liquid carbon dioxide from it. As the gas escapes it expands abruptly and pulls heat out of the glass wall. Within two or three seconds a fine layer of ice forms on the surface — the familiar frosted finish.
Two things set the froster apart from a refrigerator. First, the chilling process needs no power supply, so the unit can go where no socket is free. Second, it works on demand, frosting the glass at the moment it is needed rather than in advance. Nothing melts, nothing dilutes, and the drink picks up no foreign taste.
The cylinder decides whether the unit works at all. A froster needs liquid CO₂, which means a cylinder with a dip tube. An ordinary dispense gas cylinder without a dip tube delivers only gaseous CO₂ and will not chill anything. On most units the cylinder is not included and comes from your local gas supplier.
What a frosted glass costs
This is worth working out, because running costs are routinely underestimated. On the Frucosol units a 12 kg cylinder covers roughly 180 to 200 glasses. The arithmetic is straightforward.
Cost per glass = price of the CO₂ refill ÷ 190 glasses
What you pay for a refill depends on your gas supplier and your region and varies considerably. Ask for the price of a 12 kg cylinder with a dip tube and put that figure into the formula. A refill at 40 euros works out at around 21 cents per glass; at 60 euros you are looking at roughly 32 cents.
That leads to a clear recommendation. The froster is a device for the visible moment. For the cocktail glass at the bar, the pilsner during prime time or the aperitif on the terrace, the effect pays for itself. Frosting every glass of the evening, including the ones cleared away in the kitchen, drives up the gas bill for nothing.
Froster or freezer?
Both routes end at a cold glass, but they suit different operations.
| Criterion | CO₂ glass froster | Freezer |
|---|---|---|
| Time to a cold glass | 2 to 3 seconds | 30 to 60 minutes of lead time |
| Footprint | around 13 × 27 cm, counter-mounted | cabinet space in the back area or cellar |
| Power supply | not required for chilling | permanently required |
| Running costs | CO₂ refills, chargeable per glass | electricity, regardless of guest numbers |
| Stock | none, glass on demand | pre-chilled glasses ready to go |
| Effect on the guest | visible, happens in front of them | invisible, out of sight |
| Limitations | plan for gas stock and cylinder changes | glasses pick up odours from frozen goods |
For bars and cocktail operations with a view of the counter, a lot speaks for the froster, precisely because the process itself is part of the show. Anyone serving large, uniform volumes — a beer tent or a club — will do better on cost with pre-chilled glasses from the freezer. One point from practice that is easily overlooked: glasses in a freezer take on odours as soon as open food is stored alongside them. A dedicated compartment or a dedicated cabinet is the better answer.
What to look for when buying
Glass shape and height. The frosting chamber dictates which glasses fit. Tall highball glasses and wide coupe glasses are the awkward cases. Measure the largest glass you own before you buy.
Mounting. The units are fixed to the counter and a suitable bracket is usually supplied. Plan the route of the CO₂ line to the cylinder at the same time — short runs are less prone to trouble.
Ambient temperature. Manufacturers assume a room temperature below 30 degrees. In an unshaded summer terrace bar that can become an issue.
Display and lighting. Models with a digital display and LED lighting cost more but make the process more visible. Whether that justifies the premium depends on where the counter sits in the room.
CO₂ in enclosed spaces. Carbon dioxide is heavier than air and collects in low-lying rooms. Dispense systems using CO₂ require a risk assessment, and depending on the installation site, ventilation or a gas warning system may be needed on top. Settle this with your gas supplier or the relevant trade association before installation — it applies to the froster just as it does to the beer line.
Glass frosters in our range
All prices net, plus VAT.
| Model | Feature | Price net |
|---|---|---|
| Frucosol GF1000 | base model, stainless steel, LED light, counter bracket included, 3-year manufacturer warranty | €514.15 |
| Virtus glass chiller | compact counter unit, mid-range alternative | €699.30 |
| Frucosol GF1000 D | as GF1000, with an additional digital display | €964.60 |
The two Frucosol models measure 130 × 270 × 410 mm and weigh 4.3 kg. Neither needs a power connection for the chilling process. The full range from the Spanish manufacturer is listed under Frucosol.
Frequently asked questions
Does frosting sterilise the glass?
No. The cold shock does not reliably kill germs. The glass has to come out of the glasswasher clean and dry beforehand — the froster is no substitute for washing.
Can I connect a standard dispense gas cylinder?
Only if it has a dip tube. The froster needs liquid CO₂. A cylinder without a dip tube draws gas from the top and produces no chilling. Ask your gas supplier explicitly for a cylinder with a dip tube.
How many glasses does one cylinder manage?
On the Frucosol units, around 180 to 200 glasses per 12 kg cylinder. The figure varies with glass size and with how long you leave the glass in the chamber.
Does it work with cups as well?
Yes, cups and mugs frost just as readily, as long as they fit the chamber. For hot drinks the effect is obviously not the point.
Doesn't the glass fog up again straight away?
The ice layer holds for several minutes, depending on room temperature and humidity. That is enough for the journey from counter to table. On a humid summer night the effect fades faster than in an air-conditioned room.
Is the unit worth it for a small café?
If cold drinks play a minor role, probably not. The froster shows its strength where cocktails, beer or aperitifs are served at the counter and the guest can watch it happen.
Think about the surroundings
A frosted glass only works if it is clean and streak-free to begin with. How to achieve that reliably is covered in our guide to glass and cutlery polishing machines. If you are also reviewing the ice supply behind the bar, the guide to ice machines sets out the designs and capacity classes.
Not sure which model fits your counter?
Send us the dimensions of your largest glass and a photo of the counter. We will tell you which unit fits, how to route the CO₂ line sensibly and what the installation requires.
The full range: Frucosol in the shop
Last updated on 2 October 2026.