Posted in | News | Plastics and Polymers

Eastman Tritan Copolyester-Based Drinkware Now Available for Nightclubs and Bars

Eastman Tritan, the latest generation copolyester, has been selected by the Drinique for its drinkware products. Tritan is free from bisphenol A and is resistant to chemicals and heat. It is durable, rugged and transparent. The Eastman Tritan copolyester has helped Drinique to achieve its goal of developing the most flexible and innovative drinkware in the world.

Previoulsy, nightclub and bar owners have been using plastic or glass drinkware that breaks or fades with constant usage. The Eastman Tritan offers the aesthetic appeal and feel of glass. The material enhances the durability, stacking, toughness and functionality of the product.

Drinkware made with Eastman Tritan

Drinique was able to carry out injection molding of thin and thick walls in its product design using the Tritan copolyester material. The material also enables the company to minimize greenhouse gases and energy consumption. When compared to products produced with polycarbonate, Tritan brings an environmentally friendly product to the market. Tritan copolyester provides design versatility, which allows customization of Drinique drinkware products for the bar and restaurant owner.

The Tritan copolyester-based drinkware has a longer life cycle as it resists discoloring, fading, cracking and brittleness even after regular use and repeated dishwashing. In a commercial dishwasher testing, Tritan products have not shown any crazing or cracks after 500 to 1,500 dishwasher cycles.

Drinique’s drinkware portfolio includes tall glasses, tumblers, rocks glasses and shot glasses. The company also provides bar accessories such as bottle openers, ice buckets, shot-glass trees and bottle service trays.

Drinique has received positive responses from nightclub and bar owners as well as  customers. Its drinkware has saved significant amounts of money for a number of customers. The drinkware made with Eastman Tritan copolyester was displayed at the National Restaurant Association event in Chicago.

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