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. 

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.

Cold Carbonated Beverage Dispensers

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

Bottle Coolers

Bottle coolers ensure efficient service and are available in horizontal and box models with flat tops or deep wells.

Underbar Refrigeration

Underbar refrigeration is often used in the front-of-house bar area and designed for bottled beverages.

Back Bar Refrigeration

Back bar units are taller and have interior lighting for displaying wine as well as canned and bottled beverages at the bar. Operators often use back bar units in conjunction with beer dispensing systems.

THE Quarterly Product Knowledge Guide: Coffee Brewers

Coffee cafes, although dominated by Starbucks, include national and regional chains and have become a fixture in American society. With the advent of nitro and cold brews, coffee brewers continue to adapt to keep up with the evolution of beverage concepts in this segment. For example, advanced automatic coffee centers make it easier for cafes to serve barista-quality specialty coffee beverages that don’t require highly-trained staff.

THE Quarterly Product Knowledge Guide: 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.

THE Quarterly Product Knowledge Guide: Bar Blenders

Bar operators can choose from a variety of blenders. Food prep blenders work well with craft cocktails. These blenders break down fresh ingredients into flavorful offerings. Beverage blenders work well with standard drinks that require fewer food ingredients.

THE Quarterly Product Knowledge Guide: Ice machines for Pizza Restaurants

Ice formats include cube, flake and extruded (also called compressed or nugget). Cubes are a standard in restaurants; however, there has been a recent trend in using chewable ice. This is especially popular in more casual settings like pizza restaurants. A pizzeria’s service style — ranging from dine-in to carry out to a combination of both — will dictate how much ice the restaurant will require, the unit type, placement and more.