Beverage Equipment

Browse our articles on cooking equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more. 

Key Components and Considerations of Bar Design

Because of the finality, once the concrete is poured and plumbing and utilities are in, there has to be a solid plan in place where all the bar components and stations will fit in from the get-go. “Space has to be allocated, volume should be figured out for sizing and there needs to be a clear idea for the needs, because equipment placement makes a big difference in output efficiency,” says Simó.

An Overview of Beer & Wine Dispensing Equipment

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.

Cleaning and Maintenance of Beer and Wine Dispensing Systems

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.

Cleaning and Maintaining Draft Beer Systems

The maintenance and cleaning procedures for draft beer systems depends on the type of system, including whether the refrigeration is self-contained or remote. “With keg boxes, bar operators need to be aware of CO2 pressure, rotate stock and not leave kegs in the cooler too long,” says Drew Beaty, who handles fleet and inventory at Nashville, Tenn.-based A Head for Profits.

Purchasing a Draft Beer System

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.

Elements of Efficient 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.

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.

Frozen Beverage Dispensers

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.