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Beer and wine dispensing equipment supply drafts in conjunction with refrigeration equipment. In the case of beer, these systems keep the beverage temperatures at the optimum 36 degrees F during storage and between 38 degrees and 40 degrees F while serving.
Cleaning and maintenance requirements are the same for beer and wine dispensing systems. Service agents check the set pressure and clean the lines every two weeks. Quarterly use of acid line cleaner helps help dissolve any sediment that collects in the lines. Service agents also break down faucets and check for leaks, which can create a poor pour. Service agents recommend a preventative maintenance contract for through-the-wall beer draft systems.
The maintenance and cleaning procedures for draft beer systems depends on the type of system, including whether the refrigeration is self-contained or remote. “With keg boxes, bar operators need to be aware of CO2 pressure, rotate stock and not leave kegs in the cooler too long,” says Drew Beaty, who handles fleet and inventory at Nashville, Tenn.-based A Head for Profits.
Operators commonly use draft beer systems to maintain or chill beer to a specific temperature while transporting the brew when they cannot locate the keg directly at the bar.
When choosing beer and wine dispensing systems, it helps to be educated on how the different types operate, cost considerations and maintenance requirements.
Draft beer requires dispensing equipment that efficiently supplies the product to the point of service. The dispensing equipment works in conjunction with refrigeration equipment that keeps beverage temperatures at the optimum 36 degrees F during storage and between 38 degrees F and 40 degrees F while serving.
Commercial foodservice operators can ramp up revenue by offering frozen alcoholic and non-alcoholic beverages. The carbonated frozen beverages combine syrup, water and CO2 to create a variety of flavored slushies. In contrast, non-carbonated frozen beverages combine flavorings, water and other ingredients to produce frozen lemonade, cappuccino, cocktails, smoothies and other beverages.
Self- and full-service cold carbonated beverage dispensers provide soft drinks and carbonated flavored water.
Bottle coolers ensure efficient service and are available in horizontal and box models with flat tops or deep wells.
Underbar refrigeration is often used in the front-of-house bar area and designed for bottled beverages.
Back bar units are taller and have interior lighting for displaying wine as well as canned and bottled beverages at the bar. Operators often use back bar units in conjunction with beer dispensing systems.