Cold carbonated beverage dispensers, frozen beverage dispensers and draft beer-dispensing equipment can be utilized across a variety of foodservice segments.
Self- and full-service cold carbonated beverage dispensers provide soft drinks and carbonated flavored water.
Fountain units mix syrup and water at the point of dispensing. The unit combines carbonated water and flavored syrup at the proper ratio in the upper portion of the equipment. Adjustable dispenser valves help provide different beverage ratios at the point of dispensing, such as 5 to 1 or 6 to 1.
The number of products an operator offers will dictate the size of the equipment. Countertop ice/beverage units that measure 22 to 24 inches wide typically feature six valves. For high-volume use, 60-inch-wide beverage dispensers that have 20 valves may be an appropriate choice. While most beverage dispensers are countertop units, drop-in models that fit into a countertop or stand are also available. The proper serving temperature for carbonated beverages generally falls between 36 degrees F and 38 degrees F.
Carbonated beverage dispensers utilize either ice-cooled or mechanical refrigeration methods. Used predominantly in foodservice, ice-cooled dispensers employ a cold plate to chill product. These units, which utilize ice as a cooling agent for water and syrup lines, have an unlimited capacity.
Commercial foodservice operators can ramp up revenue by offering frozen alcoholic and nonalcoholic beverages. Carbonated frozen beverages combine syrup, water and CO2 to create a variety of flavored slushies. Non-carbonated frozen beverages combine flavorings, water and other ingredients to produce lemonade, cappuccino, cocktails, smoothies and other frozen beverages.
Frozen beverage dispensers come in a variety of sizes ranging from floor to countertop use. In terms of size, this equipment ranges from 10 inches to 26 inches wide and will have either short- or long-barrel designs.
Manufacturers categorize frozen beverage units by number of barrels, capacity and hopper size. Generally, frozen beverage dispensers in the slush category offer one or two flavors, while frozen carbonated units have two, three or four dispenser heads. Most frozen beverage units can produce between 80 and 120 frozen beverages per hour. Standard components of this equipment include a compressor, a motor, an auger, a spigot, a hopper and cabinets. In terms of clearances, frozen beverage machines typically require 6 inches in the back and 12 inches on each side for proper airflow.
Draft beer requires dispensing equipment that efficiently supplies the brews at 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.
Direct-draw equipment is a self-contained system with a refrigerated cabinet featuring between one and four doors, in addition to a dispensing tower and beer taps on top. Operators generally position direct-draw units behind the bar.
Remote beer-dispensing systems house beer in a dedicated walk-in cooler not directly adjacent to the serving area. With this type, insulated trunk lines, typically installed in the floor or ceiling, carry the beer from the containers in the cooler directly to the tap.
The number of lines varies, depending on the different types of draft beer the operation serves. Remote beer-dispensing systems include separate glycol lines that circulate chilled glycol through the bundle to keep the beer lines cold. A separate refrigeration unit, called a line chiller or a power pack, chills a bath of glycol and includes a pump to circulate the glycol through the line set.
