Whether they’re behind the counter or in the dining room, soda dispensers are a staple of the modern restaurant. With the amount of use a machine gets every day, keeping these units clean and operational is absolutely essential.
In a high-volume setting, the service life of a carbonated beverage dispenser is between 7 and 10 years, similar to an ice maker.
Allow enough room not only for the actual equipment but also to store the bag and box syrup. Designate adequate space for these items.
The D4/Aquarius 1.80 system dispenses chilled sparkling or still water as well as room temperature still water. The dispenser taps at three times the flow rate of a bar gun, per the manufacturer, and includes a three-step carbon filtration process. The stainless steel is suitable for countertop use or can mount below with access from three separate taps.
To better compete in the coffee arena, a number of restaurants have upped the ante in terms of this beverage’s quality and number of offerings. Purchasing the appropriate coffee brewer and accessories can be critical to a business’ success.
Operators often use undercounter dishmachines in front-of-the-house bar areas to wash mainly glassware and utensils. These units clean between 24 and 40 racks per hour, with fill-and-drain and heat recovery types on the lower end. Higher-end models can feature adjustable cycle times for light-, medium- and heavy-volume applications.