Waiter remote-control mode:
Wherever in a spacious restaurant orders of guests are
entered into a portable BONATOR terminal, the fuzzy-logic
beverage dispenser receives immediately the information by radio or wired network
concerning when which guest / table / waiter ordered which beverage in which quantity. Red
lighting signals before the dispensers panel inscriptions call attention of the
barkeeper, and inform him which beverages he has to pour out from which tap.
Moreover the incoming orders are displayed chronologically on the
LCD-Display, and it is possible to influence the order of preparation in which the
beverages are taped (e.g. to bring forward any priority order).
Waiter self-service mode:
As every poured out beverage charges
automatically the waiters account, the FUZZY-LOGIC DISPENSING HEAD" can
also be operated in the so-called self-service mode, what means taking of beverages is
possible without previous registration in an external cash register terminal. However, in
order to release the dispenser, the waiter has to identify himself by means of a Bonus ChipCoin or by his personal Bonator
handheld terminal. If he uses the Bonator as means of ID, he has to put the device
into a special takeoff rack, which can be integrated in the
dispenser head, but also installed externally. From now on the dispenser is ready to pour
out beverages, and every taking is registered in the docked Bonator terminal. It is also
possible to assign the poured out beverages afterwards to a certain guest, table or room
number, so the sold items will be listed on the customers bill.
Thus a portable Bonator is also able to replace a conventional water key.
Concerning identification by Bonus ChipCoin, the waiter has to touch a
magnetic adapter with his coin, what releases likewise the dispensing head. The
dispensers electronic reads in an unique code burned onto the ChipCoin, and knows
whose account has to be charged if somebody pours out a beverage.
The Bonus ChipCoin is also practically in connection
with our beverage self-service fountain (beer fountain) where visitors of an hospitality
are able to tap their drinks themselves.
Simultaneous remote-/selfservice mode:
As an hospitality
company usually is not always running to capacity, highest flexibility in the question of
human resources is inevitable. The application of the fuzzyLogic dispensing system as well
of the Bonator ordering system assist to cope with the difficult situation.
If every seat of the restaurant is occupied and the complete staff
is busy, the remote controlled operation of the beverage dispenser is apparently the right
working method. As soon as business decreases in volume, the partial waiter self-service
working method is probably better, as the manpower of a barkeeper behind the counter can
be saved, respectively assigned to other purposes.
the waiter self-service mode, the waiter enters the orders in front of the guests into his
Bonator handheld terminal and goes afterward to the beverage dispensing column, where he
inserts the BONATOR computer into the takeoff rack. The entered food orders are
transmitted immediately into the kitchen, and the beverage orders are displayed by red
lighting signals directly at the dispensers panel, and are ready for pouring out. Of
course it is also possible to pour out beverages without prior registration in a cash
register terminal. However the account of the waiter is charged in anyway, as dispensing
is only possible if a valid waiter ID is docked on the dispensers waiter lock.
The remote-control mode and the self-service mode can be applied
simultaneously, and there is no need to switch the dispenser explicitly between the two
The electronic of the fuzzy-logic dispensing head was developed to fulfil
modular aspects. So it is possible to adapt it to the different capacities of restaurants
and hotels, and it doesn't matter whether only a single faucet has to be controlled or a
controlling system for hundreds of different beverages, portions, or mixtures of drinks
has to be realised.
BONATOR beverage dispensing system it succeeded the first time to select huge number of
beverage products and mixed drinks from a dispensers panel by LCD-Display without
the necessity to memorise item numbers of berages, or to reserve for every beverage a
single push-button on the panel.
The active beverage
faucets becomes visible by practical lighting signals. In any case the staff is urged to
pour out always the correct quantity and mixture of drinks, so a consistent product
quality is achieved.
The operation of the dispenser cant be easier, as lighting signals
indicate the active tap, and in case of a mixed drink the user is guided to the next
proper tap, what can be defined in the dispenser's set-up by recipes.
system has also the capability to integrate external beverage dispensing equipment like
e.g. coffeemachines, respectively to extend their functionality, as some of them provide
e.g. too less push-buttons to dispense all the offered types and portions of coffee.
Portions and flavours:
Also the technical
beverage equipment in the field of storing, piping, and taping has to be adapted to the
restaurants or hotels requirements. There are various faucets available and some of them are even able to pour out 6
different flavours and for every flavour any number of portions as well mixtures with
other flavours can be defined. Dependent on the kind of beverage, dosing is either
monitored by time or by flowmeters installed inline of the hose pipe.
Basically our beverage equipment is suitable to realise dispensing
systems on the smallest space from which a comprehensive range of draft beverages can be
poured out, and it is also possible to compound several dispensing heads, installed on
different locations, into a consitent controlling system.
Compared with other
controlled beverage dispensers our system is operated by wear-resistant sensor keys
instead of mechanical push-buttons or membrane key switches. Thats very important,
because reliable control buttons are the basis of a trouble-free working electronic.
For some companies it is
usefully to sell one and the same beverage at various prices, as they use e.g. different
calculations within the restaurant than in the bar, hotelroom, or on the terrace. The
fuzzy-logic beverage dispenser manages various price levels and recognises itself the
appropriate price at which the waiter or the customers has to be charged. Accordingly, all
sales are recorded per price level, so the F&B manager has later the possibility to
obtain reports of e.g. the individual product sales of every single waiter or the actual
stock on hand.
The evaluation of the sales reports helps to improve the performance
chart of every hospitality company, and apart from the general advantage of using draft
beverages instead of bottled ones, the post-mix based dispensing system lowers
considerably the cost price of your offered soft-drinks.
Concerning design and installation of all our
products we always aim to reduce the industrial appearance of hospitality to an absolute
minimum, which could be caused by technical equipment like coffee machines, PCs, cash
registers, refrigerators and so on.
most valuable area of a restaurant should be reserved for the guests, which are rather
interested in an agreeable stay combined with perfect food and beverage offer, than in
The Bonator system communicates with external
appliances over long distances, so the dispensing equipment can also be installed in
outlying rooms, which are supplied centraly with beverages via refrigerated python hoses.
Serving beverages from kegs minimises the space required for empties to a minimum.
Electronic beverage supervision combined with an automatic cleaning
system grants highest beverage quality at a minimum of personal efforts.
The dispensing head is
shipped with a stainless-steel column, which serves also as mounting shaft for the supply
hoses. There are also other shapes of columns available, like round columns in stainless,
brass or ceramic.
For more info click Traditional taping / Mounting columns.
The space directly below
the mounting position of a dispensing column should be reserved for beverage refrigeration
equipment, and it is advisable to use that space as cold-storage counter. For this purpose
EGH-Industries offers special push-in cold counters, which are perfectly adapted to that
requirements. If there is not enough space available to install a full-size cold counter,
beverage chilling is also possible by instant flow coolers.
Self-service beverage fountain
The construction of a self-service beer fountain has essentially the same
features as a FUZZY-LOGIC dispensing head, but the design of the
dispenser is adapted to the architectural circumstances of the location, so the
fountains cabinet is mostly custom-built in materials like marble, rocky mass,
cooper, brass, stainless steel, or enamel work.
of a self-service beverage fountain meets perfectly the guests need for freedom and
conveniences during his stay in an hospitality company. The unlimited access to the
beverages, and the possibility to pour them out excessively without immediate payment
promotes the restaurant and increases sales.
"An ideal application for the
self-service fountain concept can be found in adventure hospitalities, bavarian beer
gardens, vacation clubs, passenger cruising ships, fast food restaurant chains, as well in
The guest operates the
fountain by docking his personal BonusChip coin at the dispenser's coin reader, whereby
the taps are switched free. The taps itself can be electrical one's or semiautomatic with
an cup-actuated lever. A flow meter is mounted inline of the beverage hose and the
electronic monitors the amount of poured out beverages, which is stored on the guest's
By distributing the
BonusChip coins to the guests at the beginning of their stay, the coins act as a cashless
means of payment within a credit system. As soon as they want to leave the restaurant,
payment is processed by docking the coin on portable or stationary Bonator terminal, which
shows the open amount. It is wise to install the stationary cash-register terminal near
the exit, to have control over the leaving guest and their open consummation bill.
receipts become needless, particularly since some guests regularly forget to present their
bills to the cashier when leaving the location.