Dispensing equipment for cold carbonated beverages, frozen beverages and draft beer can be utilized across various foodservice segments.
Commercial foodservice operators can ramp up revenue by offering frozen alcoholic and nonalcoholic beverages. Carbonated frozen beverages, which offer a variety of flavors, combine syrup, water and carbon dioxide.
Frozen beverage dispensers come in a range of sizes for floor and countertop use. Sizes vary from 10 inches wide up to 26 inches wide with either short- or long-barrel designs.
Frozen beverage units are categorized by the number of barrels, capacity and hopper size. Most frozen beverage units yield between 80 and 120 frozen beverages per hour. Standard equipment components include a compressor, a motor, an auger, a spigot, a hopper and cabinets.
Frozen beverage machines typically require 6 inches of clearance in the back and 12 inches on each side for proper airflow. Vent-free units can be placed directly against the wall with 3 inches of clearance on each side. Frozen beverage dispensers should not be placed by a window in direct sunlight or by cooking equipment since the heat produced may compromise product temperatures.
The amount of drinks produced per hour determines the number of frozen beverage dispensers required. Most units can produce between 80 and 120 frozen beverages per hour. Operators also need to know how many ounces the frozen beverage cups will hold and estimate the servings per day, which will help determine the number of gallons of frozen beverage needed.
Dispenser size will depend on the number of flavors offered. Many operators provide two flavors, so equipment with twin heads or tanks will suffice. Frozen beverage dispensers include 3- and 5-gallon hoppers or one, two or three containers on top. For all dispenser types, operators should determine whether the unit will be self-serve or reserved for kitchen staff use only. Consider colors and styles to complement the restaurant’s overall design and decor.
With frozen beverage dispensers, clean the air filter at least once a month, more often may be necessary depending on environmental conditions. Semiannually, have a qualified service agent sanitize the unit, adhering to the manufacturer’s recommendations. Inspect scraper blades for wear during the semiannual maintenance check. To avoid flavor mixing, clean syrup connections at least once every six months or prior to changing syrup varieties. Avoid cleaning equipment with acidic or abrasive cleaners as these damage stainless steel and can leave scratches, which are not only unattractive but can also harbor bacteria, compromising food safety.
The age of the beverage dispenser will impact whether it needs replacing. If there are an increasing number of service calls for an older unit, replacement is advised. Specifically, if a major part — like the compressor or condenser — fails, the entire dispenser should be replaced.
