We do alot of events in the summer time. Anything from semi, to draft trailers, to tubs on the ground, to a Cobra set-up. All we use are coil systems. Some other distributors willpush with straight CO2, but I prefer a mixed gas because it does not over-charge the product. I agree with SYT on this. It is more expensive and it uses up at a faster rate, but it is more user-friendly than CO2.You can turn the pressure up to 25-30 psi.
If your event is very busy you'll probably have to put the kegs in tubs in series. Remember that the coils can only chill what is in the lines. If the business is slow and the keg warms up, then pouring is more tempermental.
Pouring beer at an event is a fast running thing. The idea is to pour the beer and get it across the counter to the customer, take his money and look to the next customer. The busier you are the better the jockey boxes work (up to a point). They are designed to work better 'at speed'. We do events with the kegs in semi-trailers and put 10 kegs on line, in series, at a time (going to 2 separate boxes).
The problem with the air/foam in the lines is probably caused by the pressure not being high enough. I use the term that the lines "should be packed", with the beer's carbonation suppressed 'inside' the product.
Lastly, I do not think there is any product that will stop foaming. It is a condition of beer. At a busy event you do what you can do to prevent it, but it is conditional as to the keg temperature, the outside air temperature, the amount of ice in the box(should be full), or the way that the servers are pouring the beer. Most BTs have no idea what it takes to pour a beer! Most do it wrong!
Do not use cold plates. They are old school and have their definite limitations.
Coils do need to have their water drained off as time goes on, but drain and refill w/ ice and keep pouring.
Does this help?
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