How to set up a Wine Draft Bar

We sell top of line, all 304 Stainless Steel fixtures and equipment.  Call us for a free review of your plans.  973-512-2028

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STORAGE TEMPERATURE: 55°F

• Consider where bottles are stored as a good start.

• The keg is less susceptible to variations in temperature.

• Range: minimum temperature of 40°F with a maximum temperature of 75°F

• Keg package because of the liquid volume can withstand temperature fluctuations

• Red or White – same storage temperature

SERVING TEMPERATURE

At the dispense location it is more allowable for whites to be warmer than reds to colder

• WHITES: 40-45°F

• REDS: 55-65°F

GAS TYPE/SOURCE

• General preference is nitrogen (N2) over argon.

• Blended gas combination of 75% Nitrogen/25% CO2 (the most agreeable blend for a variety of situations) readily available because Guinness is in many establishments and Guinness uses this gas blend.

GAS PRESSURE

• Direct draw (short runs) a pressure setting of 4-7 PSI

• 0-15 PSI gauge offers the best solution for accuracy

WINE DISPENSE EQUIPMENT

• HARDWARE

We use 304 Stainless Steel or better grade, lesser stainless steel grades contain too much sulfur, tainting the wine. Modern wine making and stainless steel go hand in hand: today stainless is practically the exclusive tank and piping material from fermentation to the storage of wine. Long lasting and built for years of trouble free use

• TUBING

Our Flavorlock tubing prevents oxygen leaking, flavor transfer, and any off-taste.

HYGIENE

Line and dispensing equipment chemicals utilize either a caustic or an acid base. It is important to alternate using the two chemicals.  See our chemical section.The lines and hardware are to be cleaned every 3 months, or when the product is changed/replaced. Length of cleaning time can vary depending on if the wine is sterile filtered, cold & heat stable

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