The most efficient method of dispensing draught while assuring quality is to mount the shanks and faucets on a wall plate assembly directly onto the wall of the walk in cooler. Utilize a shadow box built into the wall behind the wall plate (with short shanks) to assure constant temperature to the faucets.
The key to quality is to pressurize the keg with 22 PSIG consisting of a 60% CO2 / 40% Nitrogen for ales and lagers - 25% CO2 / 75% Nitrogen for nitrogenated or stout products. Install a
dual blender to accomplish this. The higher pressure will compensate for temperature fluctuations while the blends maintain the prescribed recipe of carbonation. End result - low pour cost and high resales. Keep the system and glassware clean, refrain from tapping kegs that have not acclimated to the cooler and make tons of money on draught.
If you absolutely must dispense from towers away from the cooler then utilize a
glycol chiller. Use separate
conduits from a "Y" at a
wall plate assembly to the towers. Never "T" the conduit at the towers.
The pressure system should be identical to the above mentioned. Do not skimp on the cost of these systems. I guarantee that if you do, you will pay much more in waste down the road.
Scott Zuhse, Instructor
Micro Matic Dispense Institute