Top work Tom. Any more pics from behind the bar? Where are you running the glycol from?
Good question mate. It turns out that the logistics of getting enough fridge space to chill 10 kegs and getting enough freezer space to keep a reservoir big enough for 10 taps worth of glycol was a fair nightmare. In the end I have had to settle for a compromise. I have a chest freezer on the bar tender's left that has a fridgemate and keeps 6 kegs of beer cold. I then have a freezer on the bar tender's right that is running as a plain freezer (see photo below)
The idea is to serve 6 beers cold at any one time from the fridgemate freezer, but then the other 4 taps have to be taken up by stuff that will be stored at room temperature and served over ice. The plan at this stage is for a keg of ginger beer, a keg of cider, a keg of post mix cola, and a keg of post mix lemonade. These will all sit under the bar in the area around the freezer on the right.
I understand that serving such drinks at room temperature is not ideal, and will mean less co2 will be disolved into them, but it's a price i'm willing to pay.
Other than that, the glycol sits a bin-like contraption in half of the freezer on the right with an aquarium pump connected to some hoses that complete the system.The other half of the freezer is occupied by a couple of whole rumps, a few kg of bacon, a few kg of sausages and several bags of ice, all for just in case.
Due to height constraints under the bar and because it made plumbing the lines easier in the end I have actually removed the original lids from the chest freezers and replaced them with some very snug fitting wood and foam substitutes instead. They are actually very well insulated, and are clearly fairly airtight or else i'd have some major frosting issues inside the freezer.
As you can also see from the top photo, the freezer on the right is intentionally placed only partly under the bar. This is so that the other half of that freezer (the side with all the meat and ice in it) can be accessed easily without having to move the bar (or the freezer). To aid this I made the lid for that freezer in 2 pieces so that the bar tender can very easily get to the meaty goodness underneath, or get quickly to the ice on top for serving any of the room temp kegs.
(note that the top 2 bags of ice have been removed for the photo)
It was not considered necessary for the bar tender to need that leg room anyway.
Hope that answers your question.