Restaurant Kegerator 101: Everything You Need to Know

Adding draft beer to your menu is one of the smartest financial decisions you can make for your business. The profit margins on draft can be as high as 80%, far surpassing what you earn from bottles and cans. But to tap into that potential, you need the right equipment. A commercial restaurant kegerator is more than just a refrigerator; it's the engine of your draft program. It protects your product, reduces waste, and ensures every pint you pour is profitable. This guide will walk you through everything you need to know, from choosing a durable, efficient model to mastering the pour that keeps customers coming back for another round.

Key Takeaways

• Treat Draft Beer as a Profit Center: Adding a kegerator is a strategic financial move that dramatically increases profit margins by reducing per-serving costs and minimizing waste from bottles and cans.
• Match the Machine to Your Space: Your bar's layout determines the right kegerator system, whether it's a simple direct-draw or a more complex glycol-cooled setup. Plan for ventilation and power ahead of time for a seamless installation.
• Master the Pour with Consistent Maintenance: The quality of your draft beer depends on a strict routine. Consistently clean your lines, maintain a steady temperature between 36-40°F, and dial in the correct CO2 pressure to prevent waste and serve a perfect pint every time.

Why a Kegerator is a Smart Move for Your Restaurant

Adding a kegerator to your restaurant is more than just a new way to serve beer; it's a strategic upgrade that can have a real impact on your business. From your bottom line to the perfect pour for your customers, a commercial kegerator is one of the smartest investments you can make. It streamlines your bar operations, improves the quality of your product, and ultimately creates a better experience for everyone who walks through your doors. If you're looking to serve draft beer, a dedicated kegerator isn't just a nice-to-have—it's an essential piece of equipment for getting it right.

Save Money and Increase Profits

Let's talk numbers. Draft beer offers significantly higher profit margins than its bottled or canned counterparts—sometimes as high as 80%. The reason is simple: the cost-per-ounce of beer from a keg is much lower. By switching to draft, you spend less on each serving while keeping your menu prices competitive. This move also cuts down on waste and storage costs associated with managing countless bottles and cans. Investing in a kegerator pays for itself over time through these savings and increased profits. If the upfront cost is a concern, exploring restaurant equipment financing can make it easier to get started without a major capital expense.

Serve Better, Fresher Beer

Quality is everything in the restaurant business, and a kegerator ensures you serve the best possible pint every time. Kegs protect beer from its two biggest enemies: light and oxygen. This preservation means the beer tastes exactly as the brewer intended. A commercial kegerator also maintains a consistent, optimal temperature, typically between 36°F and 40°F. This perfect chill keeps the beer crisp and refreshing without dulling its flavor. Serving a consistently great-tasting draft beer builds a reputation for quality and keeps your customers coming back for another round. You can find a variety of restaurant equipment to support your quality goals.

Make the Most of Your Space

Space is a premium in any commercial kitchen or bar. A kegerator is a surprisingly efficient way to manage your inventory. A single unit with multiple taps can replace the bulky space taken up by cases of bottles and cans in your refrigerators. This frees up valuable cold storage for other ingredients and beverages. Integrating a kegerator into your bar layout also improves your team's workflow. With taps right at their fingertips, bartenders can pour and serve drinks faster, which is crucial during busy service hours. Proper planning for its placement ensures you get the maximum benefit from this space-saving equipment.

Create a Better Customer Experience

Ultimately, a kegerator helps you deliver an outstanding customer experience. The ability to serve beer quickly means less waiting time for your guests, even when the bar is packed. The superior taste of fresh draft beer leaves a lasting impression and can turn a first-time visitor into a loyal regular. Offering a rotating selection of local or craft beers on tap can also become a major draw, setting your establishment apart from the competition. A sleek draft tower adds a professional, polished look to your bar, enhancing the overall ambiance and showing customers you’re serious about serving great drinks.

What Are the Types of Commercial Kegerators?

Choosing the right kegerator for your restaurant comes down to your space and setup. The main difference between models is how they keep the beer cold on its journey from the keg to the tap. Your bar's layout, specifically the distance between your cold storage and your taps, will be the biggest factor in deciding which system is the right fit for your business. Let's walk through the most common types you'll encounter.

Direct Draw Systems (Short-Draw)

This is the simplest and most common setup you'll find. A direct draw system is perfect when your kegs are stored very close to your taps—typically just a few feet away. Think of a standard kegerator unit where the taps are mounted right on top, or a walk-in cooler with taps installed directly on the outside wall. The keg, beer lines, and tap are all kept chilled inside the same refrigerated space. This straightforward design makes it a less expensive option and minimizes waste since the beer travels such a short distance. It’s an efficient and cost-effective choice for many bars and restaurants with a compact layout.

Long Draw Systems (Glycol-Cooled)

If your walk-in cooler is located far from your bar—usually 25 feet or more—a long draw system is your best bet. These systems use a glycol power pack to chill a mixture of glycol and water, which is then pumped through a trunk line alongside the beer lines. This process keeps the beer perfectly cold all the way to the tap, no matter the distance. While it's the most expensive option upfront, a glycol system gives you incredible design flexibility. You can store your kegs in a basement or back room, freeing up valuable space behind the bar for a cleaner, more open look.

Air-Cooled Systems

An air-cooled system is a great middle-ground solution. It works best when your taps are a short distance from your cooler, but too far for a direct draw—up to about 25 feet. This method uses a fan to blow cold air from your walk-in cooler through an insulated duct that runs alongside the beer lines, keeping them chilled. It’s a more budget-friendly alternative to a glycol system and works reliably over moderate distances. If your keg storage is just around a corner or through a wall from your bar, an air-cooled system can be a practical and effective choice.

Mobile vs. Built-in Units

Beyond the cooling mechanics, you’ll also need to decide on the form factor. Do you need a mobile unit you can move around, or a permanent, built-in fixture? Mobile kegerators are fantastic for catering, outdoor patios, or events, giving you the flexibility to serve draft beer anywhere. Built-in units are designed to be integrated seamlessly into your bar structure for a polished, professional appearance. Both types of restaurant equipment can be customized with different finishes and multiple taps, allowing you to pour several types of beer from a single unit and match your restaurant's aesthetic.

What to Look For in a Kegerator

Choosing the right kegerator is about more than just finding a cold box for your beer. The best commercial units are designed for performance, durability, and ease of use in a busy restaurant environment. When you’re comparing models, it’s easy to get lost in the specs, but focusing on a few key features will help you find a reliable machine that pours perfectly every time. Think of it as an investment in quality that pays off with every pint you serve. A great kegerator doesn't just dispense beer; it protects the integrity of the product, reduces waste from foamy pours, and streamlines your staff's workflow. It's a workhorse that should integrate seamlessly into your bar's operation. Before you make a decision, it's important to understand the components that separate a standard model from a truly professional one. We'll cover everything from the cooling system that keeps your beer crisp to the tap lines that deliver a clean pour. Considering these elements will ensure you select a kegerator that not only meets your current needs but also supports your business as it grows. From maintaining the perfect temperature to ensuring a clean pour, these are the non-negotiable features to look for in any commercial kegerator you’re considering for your business.

Temperature Control Systems

The single most important job of a kegerator is to keep beer cold, and consistency is everything. For the best taste and minimal foam, you’ll want to keep your kegs between 36°F and 40°F. A kegerator with a precise and reliable temperature control system ensures your beer stays in that sweet spot. Look for models with digital thermostats, which allow you to set and monitor the temperature easily. This prevents accidental freezing and protects the flavor profile your brewers worked so hard to create. Consistent cooling is the foundation of a great draft system, just as it is with any of your other refrigerators.

Tap Line Setups

The journey from the keg to the glass happens in the tap lines, and their quality directly impacts the final product. Poorly installed or low-quality lines can cause leaks, pressure issues, and even impart off-flavors into your beer. When inspecting a kegerator, check that the lines and fittings are made from durable, food-grade materials like stainless steel. This not only ensures longevity but also makes cleaning easier and more effective. A solid tap line setup is crucial for a clean, consistent pour and prevents the kind of technical headaches you don’t have time for during a busy service.

Keg Capacity

Before you start shopping, you need a clear idea of your needs. How many different beers do you plan to have on tap? What’s your expected sales volume? Kegerators come in various sizes, designed to hold anything from a single slim quarter-barrel keg to multiple full-sized half-barrel kegs. Carefully consider the unit’s internal dimensions and layout. It’s wise to choose a model that comfortably fits your current keg rotation while leaving a little room to grow. Planning your capacity needs ahead of time ensures you select the right piece of restaurant equipment from the start.

Draft Tower Designs

The draft tower is the centerpiece of your kegerator, and its design is about both function and form. A well-designed tower, typically made of stainless steel, ensures the beer stays cold right up until it hits the glass. Look for towers with good insulation, as this helps prevent the beer sitting in the lines from warming up, which is a major cause of foamy first pours. The number of faucets on the tower should match the number of kegs you intend to serve at once. A quality draft tower provides a smooth, controlled pour and adds a professional look to your bar setup.

CO2 and Pressure Systems

Serving draft beer is a balancing act, and the CO2 system is what keeps everything in harmony. A reliable regulator is essential for controlling the pressure and carbonation of your beer. Different beer styles require different pressure levels, so having a system that’s easy to adjust is key to avoiding flat or overly foamy pints. Look for kegerators equipped with dual-gauge regulators. One gauge shows the pressure going into the keg, while the other shows how much CO2 is left in the tank, so you’re never caught by surprise mid-shift.

Build Quality

A commercial kegerator needs to be tough enough to handle the daily grind of a restaurant. Pay attention to the overall construction and materials. A stainless steel exterior and interior will resist corrosion and be easy to clean, while a reinforced floor can handle the weight of heavy, full kegs without buckling. Features like self-closing doors help maintain temperature, and heavy-duty casters make it easy to move the unit for cleaning. Investing in a well-built machine means better performance and a longer lifespan, and flexible restaurant equipment financing can make a top-tier unit more accessible.

Top Commercial Kegerator Brands to Know

When you start shopping for a kegerator, you'll quickly see a handful of brands pop up again and again. These companies have built a reputation for quality, reliability, and performance in the demanding world of food service. Getting familiar with the key players will help you narrow down your options and find the perfect fit for your bar or restaurant. Each brand has its own strengths, whether it's cutting-edge technology, a wide range of sizes, or a focus on affordability. Let's walk through some of the top names you should know.

The Restaurant Warehouse

We're not just a supplier; we're experts in what makes a commercial kitchen tick. We focus on providing high-quality, affordable restaurant equipment that works as hard as you do. When it comes to kegerators, we know that precise temperature control is non-negotiable for serving a perfect pint. That’s why we recommend keeping your unit between 36°F and 40°F. Our selection is curated to give you the best value, ensuring you get a durable, efficient machine without breaking the bank. We’re here to help you find the right equipment to grow your business.

True Manufacturing

If you’ve worked in a commercial kitchen, you’ve probably used a piece of True equipment. They are a giant in the refrigeration world for a reason. True is known for its incredibly durable, high-performance kegerators that are built to withstand the chaos of a busy service. Models like their popular TDD series are designed specifically for commercial environments, offering reliable cooling and a sturdy build that lasts for years. When you invest in a True kegerator, you’re paying for peace of mind and consistent performance, day in and day out.

Beverage-Air

Beverage-Air is another trusted name that offers a huge selection of commercial-grade kegerators. Their strength lies in their variety, making it easy to find a unit that fits your specific needs, whether you have a tiny bar or a massive taproom. They offer models from other top brands like Kegco and Perlick, positioning themselves as a one-stop shop for beverage dispensing solutions. If you need options for different sizes, tap configurations, and finishes, Beverage-Air is a great brand to explore for its sheer breadth of choices.

Kegco

Kegco has made a name for itself by creating versatile and efficient kegerators that are a favorite among many bar owners. They offer a wide range of models, from small single-tap units perfect for tight spaces to larger multi-tap systems for high-volume service. One of their standout products, the UBC Kegmaster, is particularly popular with small bar owners because it combines a smart design with reliable performance. Kegco focuses on user-friendly features and consistent cooling, making them a solid choice for both new and established businesses.

Perlick

Perlick is a premium brand known for its top-tier engineering and exceptional durability. Their commercial-grade kegerators are designed for high-performance environments where equipment failure is not an option. You'll often find Perlick in high-end bars and restaurants that prioritize quality above all else. They are recognized for their powerful and efficient cooling systems that guarantee your beer is served at the perfect temperature every time. While they come at a higher price point, a Perlick kegerator is a long-term investment in quality and reliability.

Summit Appliance

Summit Appliance offers a solid lineup of commercial kegerators designed to meet the specific demands of the foodservice industry. They focus on creating reliable, functional units that get the job done without unnecessary frills. Their products are known for consistent performance and practical designs that fit well into various commercial kitchen and bar layouts. If you're looking for a dependable workhorse that delivers on its promises, Summit is a brand worth considering. They provide a great balance of quality and function for any professional setting.

UBC Group

The UBC Group is another key player, especially for small to medium-sized bars. Their Kegmaster series is frequently highlighted as one of the best commercial kegerators on the market. Available in one to four-tap models, it offers the flexibility that business owners need. This versatility allows you to start small and expand your draft offerings as your business grows. UBC Group focuses on creating efficient and well-designed systems that are both easy to use and maintain, making them a popular choice for practical-minded owners.

Iron Mountain Refrigeration

Iron Mountain Refrigeration specializes in equipment tailored for the daily grind of bars and restaurants. They offer a variety of kegerators and related keg equipment designed to meet the high demands of a commercial setting. Their products are built to be tough, reliable, and easy to clean, which is exactly what you need in a fast-paced environment. From their freezers to their beer dispensers, Iron Mountain focuses on providing practical solutions that help keep your beverage service running smoothly, shift after shift.

Breaking Down the Costs of a Kegerator

A kegerator is a fantastic investment, but it's important to go in with your eyes open about the costs. Thinking about the full financial picture—from the initial purchase and installation to ongoing maintenance and eventual profits—helps you make a smart decision for your business. Let's break down what you can expect to spend and, more importantly, what you can expect to earn.

Upfront Purchase and Installation Costs

The biggest line item is, of course, the system itself. A commercial draft beer system can cost anywhere from a few thousand to tens of thousands of dollars, depending on its size and features. For example, a standard eight-to-twelve tap direct draw system typically runs between $8,000 and $18,000. This price tag includes the refrigerator, tap lines, draft tower, and CO2 system. Don't forget to factor in professional installation, which ensures everything is set up correctly for perfect pours from day one. Because this is a significant initial expense, many businesses explore restaurant equipment financing to manage the cost without draining their cash flow.

Ongoing Operating and Maintenance

Once your kegerator is installed, you’ll have a few recurring costs to keep it running smoothly. These include electricity to power the unit, CO2 tank refills, and cleaning supplies. To serve great-tasting beer and protect your investment, regular maintenance is non-negotiable. You should clean your beer lines with a specialized cleaner every few months to prevent buildup and off-flavors. It’s also essential to keep your kegerator between 36°F and 40°F for the best quality. While these tasks require time and supplies, they are a small price to pay for serving consistently fresh, delicious beer that keeps customers coming back for another round.

Calculating Your Profit Margins

Now for the fun part: the profits. This is where a kegerator really shines. Draft beer can have profit margins as high as 80%, which is a huge step up from bottled or canned beer. Why the big difference? The cost-per-ounce for draft beer is often 40-45% lower than its packaged counterparts. You’re buying in bulk (a keg) and selling by the glass, which creates a much higher markup. This powerful profit engine can quickly turn your beer program into one of your restaurant's most lucrative areas. By offering a great selection on tap, you’re not just selling beer; you’re selling a high-margin experience that directly impacts your bottom line.

What's the Long-Term ROI?

A kegerator isn't just a purchase; it's a long-term asset for your business. A well-maintained system can easily last for 10 years or more, generating profits long after it has paid for itself. The high margins on draft beer mean you can recoup your initial investment relatively quickly. From there, every pint you pour contributes directly to your profits. The return on investment goes beyond just the numbers, too. Offering a quality draft selection enhances your restaurant's reputation, attracts beer lovers, and can set you apart from the competition. Choosing the right restaurant equipment from a reliable supplier ensures you have support for long-term service and maintenance, maximizing the life and profitability of your system.

How to Plan Your Kegerator Installation

A kegerator is a fantastic addition to any restaurant, but a little planning goes a long way to ensure it’s a success. Before your new equipment arrives, taking the time to map out the installation will save you headaches and help you get the most out of your investment from day one. Proper integration is about more than just finding a spot; it’s about considering your bar’s workflow, the unit's technical needs, and your future business goals. A well-thought-out plan maximizes your kegerator's benefits by addressing space, electrical, and plumbing needs right from the start. This proactive approach ensures your new system works for you, not against you, creating a smooth and profitable draft beer program. Think of it like setting up any other critical piece of kitchen infrastructure—you wouldn't just drop a new freezer in the middle of the floor without considering how it fits into the flow of your kitchen. The same logic applies here. By carefully planning where your kegerator will go and how it will operate, you set your team up for efficiency and your business up for increased profits. Let’s walk through the key steps to get it right.

Find the Perfect Location

Choosing where your kegerator will live is your first big decision. Will it be front-and-center at the bar to entice customers, or tucked away in the back to streamline service? Measure your chosen spot carefully, accounting for the unit's dimensions and the space needed to open doors and change kegs. Think about your staff's workflow—the location should make it easy for them to pour drinks and move around without creating a bottleneck. A well-placed kegerator integrates seamlessly into your daily operations, making it a valuable piece of restaurant equipment rather than an obstacle.

Plan for Proper Ventilation

Just like your other refrigeration units, your kegerator needs to breathe. Proper ventilation is non-negotiable for keeping the compressor from overheating and ensuring it runs efficiently. A struggling compressor works harder, uses more energy, and can lead to costly repairs down the line. As a rule of thumb, leave at least a few inches of clearance around the back and sides of the unit for adequate airflow. If you’re installing it under a counter or inside a cabinet, make sure there’s a way for hot air to escape. This simple step will protect your investment and keep your beer perfectly chilled.

Check Your Power and Plumbing

Before you plug anything in, take a look at your utilities. Most commercial kegerators require a dedicated electrical outlet to handle the power load, so make sure you have one available. Check the manufacturer’s specifications for voltage requirements to avoid any electrical issues. You’ll also need to think about plumbing. While many drip trays are removable for manual emptying, some models can be connected to a drain line for easier cleanup. Getting your power and plumbing sorted out beforehand makes the final setup process much smoother.

Leave Room to Grow

It’s always smart to think about the future. Your restaurant is going to succeed, and your drink menu might expand with it. When choosing a location and a kegerator model, consider your potential for growth. Will you want to add more taps in a year or two? It might be worth investing in a slightly larger unit now or placing your current one where you can easily add another beside it later. Planning for expansion from the start saves you from a costly and disruptive renovation. Thinking ahead about your equipment needs can also help you plan your budget, and options like restaurant equipment financing can make it easier to get the right gear for your long-term vision.

How to Maintain Your Kegerator

A kegerator is a fantastic investment, but like any piece of hardworking restaurant equipment, it needs regular care to perform its best. Consistent maintenance is the secret to pouring a perfect, crisp pint every single time. It prevents off-flavors, reduces waste from foamy pours, and extends the life of your system. By creating a simple routine, you can keep your draft beer system in top shape and ensure every glass you serve is exactly as the brewer intended.

Your Daily Cleaning Checklist

Keeping your kegerator clean doesn't have to be a huge chore. At the end of each service, wipe down the exterior, the draft tower, and empty the drip tray to prevent sticky residue from building up. Once a week, you’ll want to give your faucet a more thorough clean. You can easily disassemble the faucet and soak the parts in a beer-line cleaning solution mixed with warm water. This quick weekly task breaks down any buildup and stops bacteria from growing, ensuring your beer always tastes fresh.

Monitor Temperature and Pressure

Temperature is everything when it comes to draft beer. For the best results, keep your kegerator between 36°F and 40°F. This range keeps the beer perfectly chilled without freezing it or creating excess foam. A temperature that’s too high can cause foamy pours and spoil the beer, while one that’s too low can flatten the carbonation. Check the thermostat daily to make sure it’s holding steady. Similarly, keep an eye on your CO2 pressure to ensure a balanced pour and maintain the beer’s carbonation from the first pint to the last.

Set a Line Maintenance Schedule

While daily and weekly cleanings are important, your beer lines need a deep clean on a regular basis. Over time, bacteria, yeast, and minerals can build up inside the lines, creating something called "beer stone." This buildup can seriously affect the flavor of your beer. To prevent this, you should clean the beer lines every three months. This involves flushing the system with a specialized beer line cleaner to dissolve any deposits. Just set a recurring reminder on your calendar—it’s a simple step that makes a huge difference in the quality of your draft beer.

Troubleshoot Common Problems

Even with perfect maintenance, you might run into issues like a foamy pour or a tap that won’t flow. When this happens, the first step is often to check your keg connection. Before you do anything else, you need to safely detach the keg. Start by turning off the CO2 supply at the cylinder, then shut off the regulator. Once the gas is off, you can safely detach the beer keg coupler. This process allows you to check for blockages or reset the connection without making a mess. Often, simply re-tapping the keg can solve the problem.

How to Serve the Perfect Pint Every Time

A great kegerator is just the start. The real magic that separates a good draft program from a great one lies in the details of how you pour and maintain your system. Consistently serving a perfect pint builds customer loyalty and shows you care about quality. It’s a craft that combines clean equipment, precise settings, and smart inventory management. When a customer orders a draft beer, they’re expecting a crisp, clean, and refreshing experience that they can't get from a bottle or can. Failing to deliver on that promise can tarnish their perception of your entire establishment.

Getting these next steps right will make your draft beer program a standout success, ensuring every glass is exactly as the brewer intended. It's about turning a good beer into a great experience for your customers, one perfect pour at a time. From the cleanliness of your lines to the temperature of the keg, every element plays a crucial role. Let's walk through the essential practices that will help you master the art of the pour and keep your customers coming back for another round. Think of it as the final, critical step in honoring the brewer's hard work and your investment in quality restaurant equipment.

Keep Your Draft Lines Spotless

Nothing ruins a great beer faster than dirty draft lines. Over time, bacteria, yeast, and mold can build up, creating off-flavors that make your beer taste sour or stale. To keep every pint tasting fresh, you need a consistent cleaning routine. Run a dedicated beer line cleaner through your lines at least every three months to prevent buildup. On a weekly basis, take the time to disassemble the faucet itself. Soaking the parts in a warm water and cleaning solution mixture will remove any hidden residue and ensure your system is perfectly hygienic. This simple maintenance is non-negotiable for serving top-quality beer.

Master Your Temperature Control

Temperature is everything when it comes to draft beer. If it’s too warm, you’ll get a foamy, unappealing pour. If it’s too cold, you risk freezing the beer and dulling its complex flavors. The sweet spot for most beers is between 36°F and 40°F. This range keeps the beer perfectly chilled and refreshing while maintaining the ideal carbonation level for a smooth pour. Regularly check the thermostat on your kegerator to ensure it’s holding a consistent temperature. Investing in reliable commercial refrigerators for your kegs is the first step toward guaranteeing that every pint you serve is at its absolute best.

Get the Pressure Just Right

The perfect pour is a delicate balance, and CO2 pressure is a key part of the equation. The right pressure pushes the beer from the keg to the tap smoothly and maintains its intended level of carbonation. Too much pressure will result in a glass full of foam, while too little will lead to a flat, lifeless beer. Different beer styles require different pressure settings, so it’s important to adjust your CO2 regulator accordingly. Check the brewer’s recommendations or a carbonation chart for guidance. Taking a moment to dial in the correct pressure ensures a perfect pour with a beautiful head every single time.

Follow Keg Rotation Best Practices

To guarantee your customers are always drinking the freshest beer possible, a simple keg rotation system is essential. The rule is "first-in, first-out" (FIFO). This means the oldest kegs should always be tapped before the newer ones. When a new shipment arrives, simply date each keg so you can easily track its age. This practice prevents you from accidentally serving stale beer and helps minimize waste from expired products. It’s a straightforward inventory habit that has a huge impact on quality and your bottom line. Following best practices for keg maintenance and safety ensures every keg you tap is fresh, flavorful, and ready to pour.

Frequently Asked Questions

What's the real difference between a commercial kegerator and one I can buy for my home? Think of it like the difference between a home oven and a commercial convection oven. While they both do the same basic job, a commercial kegerator is built to withstand the constant use of a busy restaurant. It features more powerful cooling systems to maintain a precise temperature even when the doors are opened frequently, more durable components like stainless steel towers and reinforced floors, and is designed to meet health code standards. A residential unit simply can't keep up with the demands of a business environment and will likely fail sooner, costing you more in the long run.

My draft beer is constantly foamy. What are the most common causes? Foamy beer is one of the most common and frustrating issues, but it's usually caused by one of three things. First, check your temperature; if the beer is too warm (above 40°F), it will cause excess foam. Second, look at your CO2 pressure. If the pressure is set too high for the style of beer, it will force too much gas into the line. Finally, consider your equipment. Dirty tap lines or a poorly installed system can create turbulence that leads to a foamy pour. Working through these three checkpoints will solve the problem most of the time.

Can I use a kegerator for anything other than beer? Absolutely! A kegerator is a versatile piece of equipment that can be used to serve a variety of beverages on tap. Many restaurants and cafes use them for serving cold brew coffee, kombucha, cider, and even wine. As long as the beverage is kegged and you have the correct gas blend and pressure settings, you can serve it through a draft system. This is a great way to expand your drink menu and offer unique, high-margin options beyond beer.

How do I choose the right size kegerator for my restaurant? The right size depends on two main factors: the variety of beers you want to offer and your expected sales volume. Start by deciding how many taps you want to feature. If you're just starting with draft, a two or three-tap unit might be perfect. Then, consider the size of the kegs you'll be using. A standard half-barrel keg takes up significant space, so you need to ensure the interior dimensions can accommodate the number of kegs you plan to keep cold. It's always a good idea to choose a unit with a little extra room to grow, so you aren't limited if you decide to expand your offerings later.

Is professional installation really necessary? While it might seem like an extra cost, having your draft system professionally installed is one of the best things you can do to ensure its success. A professional will make sure the system is properly balanced, meaning the temperature, pressure, and line resistance are all working together perfectly. This prevents many common issues like foamy or flat beer right from the start. They can also ensure the unit has proper ventilation and is set up for easy maintenance, saving you from major headaches and wasted product down the road.