CHILL DRINKS IN ONE MINUTE!
Don't wait half an hour to get the party started. The SpinChill spins cans and bottles in ice to increase heat transfer and get your drinks cold 20 times faster than usual. The spinning does not shake the container and actually results in less foam than usual.
AS FEATURED IN
Cooling a container of liquid without spinning relies on conduction all the way from the outside of the can to the center of the liquid. As the outside layers of liquid cool, they insulate the inner layers which slows the cooling process. SpinChilling the container introduces a mixing phenomenon known as convection which allows the warm liquid in the center of the container to make its way to the outer edges of the can to be cooled instantly. This increases the rate of heat transfer and cools the beverage down at a rate of at least 20 times faster.
It all has to do with the air pocket. A carbonated beverage has carbon dioxide dissolved in the liquid under pressure. When the can is opened, the liquid inside equalizes with the pressure in the atmosphere, and the CO2 comes out of solution. All carbonated beverages fizz upon opening, but whether they foam over depends on how fast the CO2 comes out of solution.
In order for CO2 to come out of solution, it needs a nucleation site. The nucleation sites are usually gas pockets that form on microscopic scratches on the wall of the can or bottle.
When a beverage is shaken, the main air pocket is broken up into millions of small bubbles dispersed throughout the beverage. When the container is opened, the solution has nucleation sites everywhere and the CO2 comes out of solution so quickly that the bubbles throw the liquid out of the top of the can, spraying fizz everywhere.
When a beverage is smoothly rotated by a SpinChill, all the small bubbles combine to form one large air pocket. There are less nucleation sites for bubbles to form so the drink doesn't fizz. All you'll hear is the satisfying pssssst! of a freshly opened cold brew (or soda).