Dispensing equipment for cold carbonated beverages, frozen beverages and draft beer can be utilized across various foodservice segments.

Self- and full-service cold carbonated beverage dispensers provide soft drinks and flavored carbonated water. These units mix flavored syrup and carbonated water at the point of dispensing.

While most beverage dispensers are countertop units, drop-in models that fit into a countertop or stand are also available. An operation’s beverage menu will dictate the size of the equipment it requires. While countertop ice/beverage units measure 22 to 24 inches wide and typically feature 6 valves, higher-volume 60-inch-wide beverage dispensers have 20 valves.

The proper serving temperature for carbonated beverages is typically between 36 degrees F and 38 degrees F. Dispensers utilize either ice-cooled or mechanical refrigeration methods. Designed primarily for foodservice use, ice-cooled dispensers employ a cold plate to chill product. These units utilize ice as a cooling agent for water and syrup lines and have an unlimited capacity.

With cold carbonated beverage dispensers, operators need to allow enough room not only for the actual equipment but also for additional components like bags and box syrup.

Volume is a key consideration when choosing cold carbonated beverage and frozen beverage dispensers. For example, gallon dispensers require constant refilling, so they are best for lower-volume use.

Foodservice operators also need to decide how many beverage flavors they will offer. Popular varieties include cherry, vanilla and lemon lime. Flavor shots allow consumers to customize their beverages.

With ice-cooled refrigeration dispenser units, 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 be designated for this task.

Space for the soda system rack should be assessed in the kitchen as this houses the pump, syrup, carbon dioxide and water booster. Pay attention to the soda conduit route that runs 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.

Soda guns and fountain heads should be cleaned daily. Use a mild detergent and sanitizer to break down sugars and syrup at the end of the day. Troughs in self-service models need draining. Clean the ice dispenser weekly since bacteria can build up in this area. The connectors at the bag and box, where the syrup comes from, should be cleaned monthly or whenever the syrup bag is replaced.

Some actions will harm equipment. For example, using old coffee or warm liquids to melt ice will compromise the drain tubes. An appropriate amount of hot (not scalding) water clears the lines and should be run through daily.

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