Beverage Equipment

Operators commonly use draft beer systems to maintain or chill beer to a specific temperature while transporting the brew when they cannot locate the keg directly at the bar.

Draft beer requires dispensing equipment that efficiently supplies the product to the point of service. The dispensing equipment works in conjunction with refrigeration equipment that keeps beverage temperatures at the optimum 36 degrees F during storage and between 38 degrees F and 40 degrees F while serving.

When choosing beer and wine dispensing systems, it helps to be educated on how the different types operate, cost considerations and maintenance requirements.

Commercial foodservice operators can ramp up revenue by offering frozen alcoholic and non-alcoholic beverages. The carbonated frozen beverages combine syrup, water and CO2 to create a variety of flavored slushies. In contrast, non-carbonated frozen beverages combine flavorings, water and other ingredients to produce frozen lemonade, cappuccino, cocktails, smoothies and other beverages.