How it works
How FizzWizz works
FizzWizz is a controller, a set of sensors and a gas path. It connects to three points on a pressure-rated tank and actively manages carbonation and packaging pressure.
The system
Your equipment, and what FizzWizz controls
Automated carbonation and packaging-pressure control for small-batch beverage tanks. It works with the tank, stone, gas supply and filler you already have, and it does not replace any of them.
Your tank and product
- Pressure-rated vessel and relief
- Carbonation stone
- CIP arm
- Thermowell
- Refrigeration
FizzWizz control
- Controller
- Temperature sensor in the thermowell
- Tank pressure sensing
- Gas path to the stone and CIP arm
Gas supply
- Beverage-grade CO2
- Nitrogen for packaging, if used
- Regulator
Packaging and lab
- Filler and product lines
- Calibrated CO2 meter
- Dissolved-oxygen meter
Only the dark panel is FizzWizz. The tank, stone, refrigeration, gas supply, filler and lab meters stay yours.
Connections
Three connections on the tank
Carbonation stone
Delivers CO2 into the product as fine bubbles.
CIP arm
Measures head pressure, and supplies gas during packaging.
Thermowell
Reads the actual product temperature, not the jacket or the room.
The control loop
Target in, steady tank out
- The operator enters the batch name, volume and carbonation target.
- FizzWizz reads tank pressure and product temperature.
- It calculates the finish pressure needed for the target at that temperature.
- It doses CO2 through the stone toward that endpoint.
- It holds the target until the tank is ready to package.
Why pressure alone is not enough
Dissolved CO2 depends on product temperature as well as pressure. The stone has its own wetting pressure, liquid depth adds pressure at the stone, and gas flow changes bubble size and contact time. A setting that worked last week can give a different result when any of those change. FizzWizz recalculates from live readings instead of a fixed number.
Modes
Four modes for different starting points
Normal
For product starting relatively still. Treating it as starting from zero is an operating assumption, not proof of zero dissolved CO2.
Top-Up
For product that already holds some CO2, such as after a natural fermentation. Verify the final level with a calibrated meter.
Pre-Scrub
Repeated cycles intended to reduce remaining oxygen for oxygen-sensitive products. A cycle count is not a dissolved-oxygen result.
Packaging
Supplies CO2 or nitrogen through the CIP arm and holds head pressure as the tank empties. An optional bottom sensor helps on taller vessels.
Flow and stones
Fine bubbles dissolve. Big ones escape.
FizzWizz gives flow guidance based on stone and tank size. Too much flow sends gas out of the top of the tank; too little stretches the cycle. Stone pore size, wetting pressure, placement and cleanliness still matter, and a fouled stone slows everything down.
An overnight batch
Afternoon
Chilled product is in the tank. The operator enters the batch and target, and dosing begins.
Overnight
Continuous control toward the endpoint. FizzWizz states a typical 7 to 14 hours from still product with a correctly sized stone.
Morning
The tank holds at target. Verify with a calibrated meter, then switch to packaging mode.
Before release
What the operator still checks
Automated control comes with normal production verification.
- Final carbonation, with a calibrated CO2 meter.
- Dissolved oxygen, where it matters, with a DO meter.
- That fermentation is complete before the product is packaged.
- Product temperature at the filler.
- The vessel rating, relief protection and gas quality.
See if your tank is a fit
Tell us about your vessel, stone, ports and filler and we will come back with a configuration recommendation for review.