Dispensing systems are available in various designs and systems, each offering specific advantages and disadvantages as well as different areas of application. Choosing the right dispensing system depends on several factors, such as the size of the dispensing operation, the spatial conditions, and the desired beverages. Here are the key differences between common dispensing system types:
1. Open and closed dispensing systems
Open dispensing systems are primarily used in private settings or for small events. They are relatively simple in design and typically consist of a keg connector, a nozzle, and a CO₂ cylinder. They are cost-effective and flexible, but less powerful and often not suitable for permanent use.
Closed dispensing systems, on the other hand, are more complex and designed for professional use. They consist of taps, cooling units, pressure regulators, and hoses that enable hygienic and efficient dispensing. These systems offer constant cooling and precise pressure control, which is why they are widely used in the hospitality industry.
2. Cooling methods: dry and wet cooling
A key difference lies in the type of cooling. With dry cooling systems, the cooling is generated directly at the tap. These systems are well suited for small dispensing volumes and are flexible in use because they are compact and easily transportable. However, performance may be reduced during periods of high demand due to limited cooling capacity.
Wet chillers, on the other hand, operate with a water bath and are suitable for continuous use with constant dispensing. The water bath keeps the beer chilled throughout the entire piping system, ensuring it stays fresh and cool even at high throughput. Wet chillers are generally more powerful and stable, but also larger and more expensive to purchase and maintain.
3. Number of lines and taps
Another difference is the number of lines and taps. Smaller systems often have only one line and one tap, which is ideal for dispensing a single beverage. Larger dispensing systems in the hospitality industry, on the other hand, have multiple lines and taps, allowing different types of beer or beverages to be dispensed simultaneously. These systems are more complex in design and require careful maintenance to avoid flavor contamination between beverages.
4. Mobile vs. stationary use
Mobile dispensing systems, such as those used at events or festivals, are easy to transport and set up. They usually consist of dry cooling systems and are ideal for temporary use. Stationary dispensing systems, which are primarily used in bars and restaurants, are permanently installed and designed for continuous operation. They usually offer better cooling performance and greater convenience thanks to multiple taps, but are more expensive and require more maintenance.
5. Dispensing systems and hygiene
A good dispensing system features a high-quality dispensing system that ensures a consistent beer flow and minimizes foaming. Professional systems often have a dispensing head that directly injects CO₂ into the beer to ensure optimal carbonation. Hygiene is of central importance in all dispensing systems, especially in closed systems, as residues or contaminants can severely impair the quality of the beer. Closed systems with integrated cleaning mechanisms simplify maintenance and are ideal for continuous operation.
6. CO₂ and pressure control
Most professional dispensing systems use CO₂ to maintain the correct pressure and keep the beer fresh. However, there are also systems that run on nitrogen or a combination of CO₂ and nitrogen, which is particularly recommended for certain beer styles, such as stout or ale. Pressure control plays a crucial role in beer quality and the dispensing process. Too high a pressure can lead to excessive foaming, while too low a pressure can make the beer flat.
Overall, the choice of dispensing system depends on the specific requirements of the application. For private parties and small events, mobile and simpler systems are usually sufficient, while restaurants rely on enclosed, stationary systems with high cooling and dispensing performance. High-quality systems with effective cooling and precise pressure control ensure consistent quality and optimal dispensing speed – important factors for guest satisfaction and operational efficiency.