This outlet was very restricted for space and a small area behind the bar was allocated for storage of beer and wine.
The dispense installation was a little unorthodox but the lines were clean and the lager was served within specification.
The real challenge for this pub will be in the summer months as there was no cellar cooling but many machines e.g. glass washer, ice maker in the same space all venting heat into an already higher ambient temperature. This puts the remote cooler under enormous strain which it is not designed to cope with. Either the beer will be warmer than it should and/or the cooler may breakdown causing loss of potential sales.
The key task here is to find a solution with limited space that provides enough cooling support for the bee which must involve cellar cooling.
