Whether they’re behind the counter or in the dining room, soda dispensers are a staple of the modern restaurant. With the amount of use a machine gets every day, keeping these units clean and operational is absolutely essential.
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Before selecting beer and wine dispensing systems, learn about the different types and how they operate to ensure the best fit for the operation. Cost considerations and maintenance requirements also should be factored in.
The number of frozen beverage dispensers an operation requires depends on the number of drinks it will need to produce per hour. This typically ranges from 30 to 200, although most units can produce between 80 and 120 frozen beverages per hour.