Last year I contacted Frieling Co., because of a new milk dispenser I'd heard of that they were patenting. It holds 1-2 gallon standard milk containers, and keeps them at the required NSF temperature. The unit uses a small 110-220vac to 12vdc power supply, with minimal current draw. With throw-away spouts, there's nothing to clean after the milk is exhausted. You just get another disposable spout and screw it into the new milk.
So here's the deal. When I worked on my sales model for both a permanent cafe location and kiosk/cart options, I quickly questioned the placement of dairy milk containers kept below the counter. The barista goes through several motions to get milk, plus opening and resealing. Why don't more shops use counter top milk dispensors? I fully understand the space issue, but if only doing this for the 2 most popular milk types, wouldn't it save alot of time? What am I missing here?frieling milk dispenser photos_10 09 08.jpg
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