In a high-volume setting, the service life of cold and frozen beverage dispensers is approximately seven to ten years.

On a daily basis, clean the soda guns and fountain heads, where the mixing takes place. Use a mild detergent appropriate for equipment and a sanitizer to break down sugars and syrup at the end of the day. Drain troughs in self-service models. Clean the ice dispenser weekly since bacteria can wreak havoc in this area. The connectors at the bag and box, where syrup comes from, should be cleaned monthly and whenever the syrup bag is changed out.

Old coffee or warm liquids will melt ice but also compromise the drain tubes. Spilling soda into trough residue builds up and shrinks the size of the line, causing a clog and necessitating replacement. The appropriate amount of hot (not scalding) water can clear the lines and should be run through these daily.

Regularly test the syrup to carbonated water ratio to ensure the unit is working properly. If the taste is off, there may be a malfunction.

For frozen beverage dispensers, clean the air filter at least once a month. On a semiannual basis, have a qualified service agent sanitize the unit following the manufacturer’s recommendations. Inspect scraper blades for wear during the semiannual maintenance check. Clean syrup connections at least once every six months or prior to the syrup types being changed so as to not transfer flavors. Operators should avoid cleaning this equipment with acidic or abrasive cleaners as this is damaging to stainless steel and can scratch the surface. Not only is this wear and tear unattractive, but scratches can also harbor bacteria, compromising food safety.

The age of the unit will impact whether cold and frozen beverage dispensers need replacing. If there are an increasing number of service calls for older units, replacement is recommended. Also, if a major part fails, like the compressor or condenser, especially on older units, the entire dispenser should be replaced.

With beer systems, regulators should not be adjusted after running out of CO2 since the gas needs to be set by a professional and not altered.

Weekly cleaning is recommended with direct-draw systems that utilize air-cooled refrigeration units. The same applies to remote dispensing units’ glycol systems. In many cases, beer distributors will come in to clean the lines when replacing the kegs.

With the popularity of craft beer, there are more systems with vinyl, rubber or plastic lines that include stainless-steel barriers. This prevents the transfer of beer flavors if varieties are being switched out. There is typically a 6-foot drop line in the cooler that needs replacing when beer types are changed.

If drafts come out of the tap warm, it is usually an indication something is off with the glycol temperature. Excessively foamy beer may also indicate a problem with the temperature, the gas pressure or the appropriate type of gas. Beer should have a ¾- to 1-inch head; otherwise, operators lose profits by wasting product.