use of various types of beer dispensing equipment

[Dmitry]

Dear Sirs,
My question concerns beer dispensing equipment used in bars and restaurants (I posted it also in the Dispense Systems forum as I could not find a directly corresponding topic). Please, correct if I am wrong.
If draft beer is non-pasteurized, it needs to be dispensed through Direct Draw, Air Cooled, Glycol Cooled systems or kegerators, while pasteurized draft beer can be dispensed through Direct Draw, Air Cooled, Glycol Cooled systems, kegerators AND so called pre-mix beer coolers (where not the keg but the beer flowing through the cooler is refrigerated).
Does the use of various types of refrigeration equipment have to do with the size of the bar - small bars do not have walk-ins and have to use kegerators or pre-mixes, while larger bars use walk-ins?
What does the choice between kegerators and pre-mix equipment depend on?
Thank you very much in advance,
Dmitry

[mmwmike]

The bottom line is ALL beer needs to be kept cold for best dispensing. It seems that your question is about space available in a bar. The least you should have is a Direct Draw self-contained kegerator (i.e. Beverage Air unit). These can hold from 1 to 5 kegs depending on size of unit and or keg configuration. If the bar has space for a walk-in cooler and the beer tower is located a distance from the keg, then you will use either an Air Cooled or Gylcol Cooled system to keep the beer cold from the walk-in to the tower.

The issue has nothing to do with pasteurized or non-pasteurized. For best results on a day to day dispensing basis - refrigerate the keg.

However, for special events or temporary dispensing both pasteurized (imports) and non-pasteurized (domestic)can be left out and dispensed through coil coolers or cold plates. This type of dispensing is only intended for a few hours.

Note: pre-mix is a soda term and not used when discussing beer.



Mike Godwin, Micro Matic USA, Inc. Northridge, CA