Coffee brewers provide an essential beverage service to foodservice operations. These machines heat water to between 195 degrees F and 202 degrees F. Although operators can use the hot water to steep tea, true connoisseurs of this beverage may consider the maximum water temperature too low. Brewers also have water faucets to supply hot water for different applications, such as producing oatmeal, soup and hot chocolate.
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Draft beer systems represent a key item in many restaurants and bars and their popularity only grew in recent years due to the craft beer boom. That said, in the event a restaurant or bar plans to temporarily close to ride out the ongoing COVID-19 crisis, operator would be wise to properly shut down their draft beer systems.
Operators can choose from three basic types of commercial draft beer systems. The direct-draw type stores kegs in a refrigerated keg box under the counter or bar. This type provides a simple, retrofittable and often cost-effective alternative to long-draw systems.
Because of the finality, once the concrete is poured and plumbing and utilities are in, there has to be a solid plan in place where all the bar components and stations will fit in from the get-go. “Space has to be allocated, volume should be figured out for sizing and there needs to be a clear idea for the needs, because equipment placement makes a big difference in output efficiency,” says Simó.