With cold and frozen beverage dispensers, operators need to allow enough room not only for the actual equipment but also for components like the bag and box syrup.
Frozen beverage machines typically require 6 inches in the back and 12 inches on each side for proper airflow. Operators can place vent-free units directly against the wall with zero clearance in the back and 3 inches on each side. It’s not recommended to situate frozen beverage dispensers by a window in direct sunlight or by cooking equipment. The additional heat produced may cause issues with maintaining proper product temperature within the dispenser.
Volume plays a key factor when choosing cold and frozen beverage dispensers. For example, gallon dispensers require constant refilling and are geared for lower-volume use.
The number of frozen beverage dispensers required depends on the number of drinks that need to be produced per hour. This typically ranges from 30 to 200, although the majority of units can produce between 80 and 120 frozen beverages per hour. Operators need to determine how many ounces the frozen beverage cups will hold and estimate the servings per day. This will help determine the number of gallons of frozen beverage that will be needed throughout the day. To accommodate 75 servings a day, a 3-gallon head is typically sufficient.
Foodservice operators also need to decide how many flavors they will offer. For cold beverages, staple varieties include cherry, vanilla and lemon-lime. Flavor shots provide consumers with the ability to customize beverages. The recommended size of a frozen beverage dispenser will depend on how many flavors an operation will provide. Many operators offer just two flavors, so equipment with twin heads or tanks is recommended. Frozen beverage dispensers are available with 3- and 5-gallon hoppers or one, two or three containers on top.
For all dispenser types, determine whether the unit will be self-serve for guests or only used by kitchen staff. Consider merchandising capabilities for front-of-house units as well as the color scheme and style as it relates to the restaurant’s overall design and decor.
With ice-cooled refrigeration dispenser units, operators need to be aware that as much as 30% to 35% of ice will be used to cool water and syrup. This means that, for a 250-pound bin, as much as 87½ pounds of ice will not be available for use in dispensed beverages.
For cold beverage dispensers, identify soda system rack space in the kitchen to house the pump, syrup, CO2 and water booster. Pay attention to the route the soda conduit will run from the rack in the kitchen to the dispenser. If located overhead, there may be fire codes that require the soda line to have a fire wrap, or, if in the slab, the lines may need to be pulled through a type of conduit.
With beer dispensing, there used to be an average of six to eight different beers running through the lines, but with the popularity of craft beer, today there can be dozens. Some systems now enhance the continuity of product from keg to faucet. For example, chilled faucets reduce foam, which is straight profit going down the drain.
Although direct-draw units can accommodate up to four kegs per unit, these systems require more handling than remote-draw systems. Remote systems offer increased flexibility in terms of the number of brands that can be offered at one time, but they also require a greater initial investment. Still, these systems tend to pay for themselves over time. Beer pumping with remote systems is a matter of logistics. Lines can be pumped either up or down, depending on the configuration of the system. The power pack that drives the system interprets how it works.
In new installations, a heavy-duty floor is necessary in the walk-in to handle the weight of the kegs. Also, store beer in designated coolers — and not with food — to ensure temperatures stay consistent and product quality is not compromised.
