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

Draft beer dispensing equipment works in conjunction with refrigeration equipment to maintain beverage temperatures at the optimum 36 degrees F during storage and between 38 degrees F and 40 degrees F while serving.

Operators can choose from two types of draft beer systems, direct draw and remote dispensing. Direct draw equipment is a self-contained system with a refrigerated cabinet equipped with one to four doors, a dispensing tower and beer taps on top. Operators generally position direct draw units behind the bar.

Operations with limited back-of-house space may opt for a remote beer dispensing system. This type houses beer in a dedicated walk-in cooler that resides somewhere other than in or adjacent to the serving area. Insulated trunk lines, typically installed in the floor or ceiling, carry the beer from containers in the cooler directly to the tap. Remote beer dispensing systems include separate lines that circulate chilled glycol to keep the beer cold while it makes its way to the dispensing point. The beer menu will determine the number of lines needed.

An average of six to eight different beers previously ran through the lines of draft beer dispensers; with the popularity of craft beer today, there can be dozens. Some systems enhance product continuity from keg to faucet. For example, chilled faucets help reduce foam, which is considered profit going down the drain.

Although direct draw draft systems can accommodate up to four kegs per unit, this type requires more handling compared with remote draw systems. Remote systems may offer more choices in terms of the number of brands that can be offered at one time, yet the initial investment is greater. Still, these systems tend to have a decent ROI. With remote systems, beer lines can be pumped either up or down, depending on the configuration of the system.

In new installations, walk-ins require a heavy-duty floor to handle keg weights. Also, beer stored in designated coolers — not with food — ensures temperatures stay consistent and product quality is maintained.

With beer systems, regulators should not be adjusted after running out of carbon dioxide since the gas needs to be set by a professional and not altered. When this happens, call a service agent or someone qualified to make this repair.

Weekly cleaning is recommended with direct draw systems that utilize air-cooled refrigeration units. Glycol systems in remote dispensing units should be cleaned weekly as well. In many cases, beer distributors will come in to clean the lines when replacing the kegs.

With the popularity of craft beer, more systems utilize vinyl, rubber or plastic lines that include stainless-steel barriers. This prevents the transfer of beer flavors when varieties are switched out.

If drafts come out of the tap warm, it is usually an issue with glycol temperature. Excessively foamy beer may also indicate a problem with temperature, inaccurate gas pressure or the type of gas used. Operators should aim for a ¾- to 1-inch beer head; otherwise, profits are lost by product waste.