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
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
20,000 + Happy Customers