Beverage Equipment

Bars are a known revenue generator and might take less effort to staff but rarely get the necessary attention in a restaurant’s design phase.

Beer and wine dispensing equipment supply drafts in conjunction with refrigeration equipment. In the case of beer, these systems keep the beverage temperatures at the optimum 36 degrees F during storage and between 38 degrees and 40 degrees F while serving.

Bars are a known revenue generator and might take less effort to staff but rarely get the necessary attention in a restaurant’s design phase.

Cleaning and maintenance requirements are the same for beer and wine dispensing systems. Service agents check the set pressure and clean the lines every two weeks. Quarterly use of acid line cleaner helps help dissolve any sediment that collects in the lines. Service agents also break down faucets and check for leaks, which can create a poor pour. Service agents recommend a preventative maintenance contract for through-the-wall beer draft systems.