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beverage equipment

  • The Beverage Boom

    In foodservice, there has been much focus on beverage offerings in recent years, which has resulted in a proliferation of innovative concoctions, unique flavor profiles, and a focus on healthful and functional ingredients.

  • Purchasing Considerations for Frozen Beverage/Slushie Makers

    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.

  • Purchasing Considerations for Beer and Wine Systems

    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.

  • Cleaning and Maintaining Blenders

    Blenders typically have a service life ranging from 10 to 15 years for heavy-duty models. When these units stop working, it is generally time for a new one. Proper maintenance not only helps to provide a more consistent blend, but it also prolongs the blender’s service life.

  • Purchasing Considerations for Blenders

    Start by assessing how the operation will use the blender. This will help determine the necessary speed and how the blender will fit within the workstation.

  • A Guide to Blenders

    Commercial blenders are versatile, performing the functions of food processors, mixers and even nut grinders while occupying little space. This powerful equipment handles food prep or concocts blended beverages. Multipurpose models can create soups, purees, salad dressings, sauces and foams, among other items.

  • Cleaning and Maintaining Frozen Beverage/Slushie Makers

    With proper maintenance and service, frozen beverage dispensers can anticipate an average service life of 8 to 10 years.

  • A Guide to Frozen Beverage/Slushie Makers

    With more restaurant and bar operators expanding their offerings due to the large profit margin frozen beverages can generate, the dispenser category for smoothies, slushies and other similar beverages becomes a point of emphasis.

  • Cleaning and Maintaining Beer and Wine Systems

    The maintenance and cleaning procedures for draft beer and wine systems are the same.

  • A Guide to Beer & Wine Systems

    Beer and wine systems not only provide added convenience and increased efficiency when serving these beverages but they can also ensure consistency in every pour.

  • Commercial Coffee Brewers and Urns

    Coffee brewers provide an essential beverage service to foodservice operations. These machines heat water to between 195 degrees F and 202 degrees F. Although operators can use the hot water to steep tea, true connoisseurs of this beverage may consider the maximum water temperature too low. Brewers also have water faucets to supply hot water for different applications, such as producing oatmeal, soup and hot chocolate.

  • Equipment Tip: Properly Shutting Down and Restarting Draft Beer Systems

    Draft beer systems represent a key item in many restaurants and bars and their popularity only grew in recent years due to the craft beer boom. That said, in the event a restaurant or bar plans to temporarily close to ride out the ongoing COVID-19 crisis, operator would be wise to properly shut down their draft beer systems.

  • Balancing Aesthetics and Functionality of Bar Design

    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.

  • ColdZone Adds to Its Engineering Team

    Harry Walden joined ColdZone as senior applications engineer to support manufacturing, sales, and customer technical support for the California maker of commercial refrigeration systems.

  • Standex Set to Sell Master-Bilt and Nor-Lake Lines

    Standex Refrigerated Solutions Group (RSG) will sell its Master-Bilt and Nor-Lake refrigeration businesses to Ten Oaks Group, a family office focused exclusively on corporate divestitures. The closing is expected to occur in the next 45 days, per a Standex release announcing the deal.

  • Purchasing Considerations for Beer and Wine Dispensing Systems

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

  • Beer Dispensing Equipment

    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.

  • Cold Carbonated Beverage Dispensers

    Self- and full-service cold carbonated beverage dispensers provide soft drinks and carbonated flavored water.

  • Cleaning and Maintaining Coffee Brewers

    Operators installing new coffee machines have to take into consideration water conditions. Treat water for taste, odor and mineral deposits with proper filtration. Regularly change water filters to prevent buildup. Also, check brew levels to determine whether there is scale on the brew tank since it will reduce the amount of water inside.

  • Purchasing Coffee Brewers

    Coffee brewers are generally categorized by brew volume or the vessel into which the beverage is brewed. For example, decanter types brew into glass decanters, thermal coffee brewers brew into large servers, and satellite or shuttle brewers brew into non-thermally insulated servers.

  • Cafe-Centered Coffee Brewers

    Cafes are less likely to use single-cup capsule brewers, which provide between 6 and 20 ounces of coffee at a time in 30 to 50 seconds, since these operators typically use shuttle brewing systems, which brew into 1.5-gallon containers or shuttles. A standard twin shuttle brewer can produce approximately 10 shuttles per hour, or approximately 160 12-ounce cups per hour. With optional heating elements, productivity boosts up to 20 shuttles per hour or 320 12-ounce cups per hour.

  • Coffee Brewers

    Coffee brewers are generally categorized by brew volume or the vessel into which the beverage is brewed. For example, decanter types brew into glass decanters, thermal coffee brewers brew into large servers, and satellite or shuttle brewers brew into non-thermally insulated servers.

  • Cleaning and Maintaining Undercounter Dishwashers

    Regularly wipe down external machine surfaces, floor and wall surfaces.“The more typical style of undercounter dishmachine is very similar to a residential unit,” says Tom McBride, technician for General Parts in Houston. “For a bar footprint where space may be limited for both equipment and personnel, this style presents some challenges.”

  • Purchasing Considerations for Undercounter Dishwashers

    Operators should consider the location of the unit. “Will it be under an ADA section of the bar?” asks Emalee Austerman, project coordinator at Camacho Associates, Atlanta. “If so, bar operators will need to make sure it will fit under the counter. Will it be in view of the customer or near customer seating? In this case, they will probably want a low-temp option with a slow start-up to avoid excess steam and noise.”

  • Features and Options for Undercounter Dishwashers

    Components of these units include removable upper and lower rinse arms, pump drains, detergent pumps, built-in temperature boosters for high-temp warewashers and sanitizing pumps on low-temp machines. Insulated doors, low-chemical alerts and delime alarms typically come standard. Some warewashers have digital controls on top that display water temperature and cycle information, while others can automatically extend the rinse cycle to ensure water reaches 180 degrees F.

  • Capacity Considerations for Undercounter Dishmachines

    Most undercounter machines operate on a single two-minute cycle. Operators can also choose from among types with longer cycle times that handle heavy soil loads.

  • Undercounter Dishmachines

    Operators often use undercounter dishmachines in front-of-the-house bar areas to wash mainly glassware and utensils. These units clean between 24 and 40 racks per hour, with fill-and-drain and heat recovery types on the lower end. Higher-end models can feature adjustable cycle times for light-, medium- and heavy-volume applications.