An ice and beverage dispenser puts ice and fountain drinks in one station: a stored supply of ice drops through a chute into the cup, and a rail of beverage valves pours soda, tea or water right next to it. For a restaurant or quick service counter, the main choices are where the ice is stored (under the counter or on top), how many valves you need, how drinks are chilled, and whether staff will load ice by hand or an ice machine will feed it. If you need an ice-only unit for a hotel hallway or lobby, see our hotel ice dispenser guide instead.
How an ice and beverage dispenser works
Every unit has the same basic parts. Ice sits in an insulated storage bin. Agitator rods and an auger or dispense wheel move ice toward the chute, and a lever or push button releases it into the cup. Beside the ice chute sits a drink rail with beverage valves. Each valve mixes syrup with plain or carbonated water as it pours. A drain pan under the valves catches spills.
Per the Follett manual for the Vision VU300 series, the center four valves on a Vision rail are QuickCARB valves, which switch between carbonated and non-carbonated flavors with a lever instead of re-plumbing water lines.
How the drinks get cold
Vision model numbers tell you which method a unit uses. Follett’s manual explains that a “B” in the model number means integral beverage cooling and an “M” means no beverage cooling. On B models, the syrup and water coils sit in an ice water bath behind the valves. M models leave beverage cooling to separate equipment, so confirm with your beverage installer how drinks will be chilled before you order one.
In counter ice dispenser vs countertop
An in counter ice dispenser (also called a drop-in) sets the ice bin below the counter, with only the low tower and valves showing above it. Follett describes Vision as a low profile design with undercounter ice storage that fits ADA compliant 34 inch counters and suits island layouts where you want clear sight lines. The tradeoff is cabinet work: you cut the counter, support the unit from below, and route drains and beverage lines inside the cabinet.
A countertop ice and beverage dispenser sits on top of the counter with the bin above it, often with an ice machine mounted on top. For that style, Follett makes top-mount ice machines such as the Follett HCD1010RHT Horizon Elite, which our listing says is built for top mount on countertop ice and beverage dispensers (a stainless top kit is sold separately).
Follett Vision ice and beverage dispensers compared
Prices are from our listings and can change.
| Model | Layout | Valves | Ice storage | Beverage cooling | Actuation | Price |
|---|---|---|---|---|---|---|
| VU155B10RL | Single side, right ice chute | 10 | 150 lb | Integral ice water bath | Lever | $17,011.50 |
| VU300B10RL | Single side, right ice chute | 10 | 300 lb | Integral ice water bath | Lever | $20,248.25 |
| VU300M20DL | Dual sided | 20 | 300 lb | None included | Lever | $24,348.50 |
| VU300M20DP | Dual sided | 20 | 300 lb | None included | Push button | $24,348.50 |
| VU300M24DL | Dual sided | 24 | 300 lb | None included | Lever | $27,164.50 |
| VU300M24DP | Dual sided | 24 | 300 lb | None included | Push button | $27,164.50 |
For size, Follett’s VU155 product page and spec sheet list a 31.25 inch wide by 27.38 inch deep unit with 6 to 9 inch adjustable legs. The VU300 single side spec sheet lists 40.88 inches wide by 32.38 inches deep, 4 to 6.75 inch legs, and about 393 lb net weight. Dual sided dimensions are not listed in our product data, so request the spec sheet for those before you plan the cabinet.
Sizing a soda fountain dispenser for your traffic
Two numbers drive the choice: ice storage and valve count.
- Ice storage. The bin is your buffer for the lunch or dinner rush. Follett’s sizing sheet on dispenser capacity makes the point that a big ice machine paired with a small bin can still run short at peak, and that more storage carries you through busy hours. A 150 lb VU155 suits a smaller counter; the 300 lb models suit steady high volume.
- Valve count. Ten valves on one side cover a typical menu of sodas, tea and water at a single customer line. The dual sided 20 and 24 valve models serve two lines at once, such as a self-serve island.
Manual load or auto-fill from an ice machine
Vision units can be filled by hand at waist height, and Follett says manual load units accept cube ice up to 1 inch square or Follett Chewblet compressed nugget ice. The manual warns that crushed, flake, bagged or other nugget ice can jam the dispenser and void the warranty. For hands-off filling, Follett says Vision is pre-configured for RIDE remote ice delivery Chewblet machines, which push ice through a tube from a machine placed out of view, and up to two can connect. Our listing for the Follett HCD1010NJS Horizon Elite says it has RIDE equipment, makes up to 900 lb of Chewblet ice per 24 hours, and can automatically fill drop-in ice and beverage dispensers. Confirm the exact pairing with us or Follett before ordering. Our guide on what size ice machine you need helps with the production side.
Utilities and installation
Follett’s Vision installation requirements and manual list what to plan for:
- Power. 115V on a separate circuit for each dispenser, with a disconnect within 10 feet. The manual lists 6 to 8 amps depending on the model, with a 15 amp maximum fuse.
- Drains. Separate, insulated, hard-piped drains for the bin, the drain pan and the beverage bath, sloped at least 1/4 inch per foot. Do not tie drains together.
- Beverage lines. Syrup lines plus carbonated and plain water lines. Line sizes differ between single and dual sided units.
- Counter and support. Support the dispenser from below on its legs, never hang it from the flange, and seal the rim with NSF-listed silicone. Follett lists 60 inches of clearance above the counter to drop in a VU300 and 49 inches for auger service.
Plan the syrup supply, carbonation and CO2 with your beverage provider and installer. Wiring and plumbing should be done by a licensed electrician and plumber, and your local code and health inspector have the final word.
Cleaning and sanitation
Ice is food, and both the bin and the beverage lines need a routine. Follett’s Vision manual recommends emptying debris from the drain pan and flushing it with hot water daily; washing the drain pan and grille and soaking valve nozzles and diffusers weekly; and, quarterly, emptying the bin, removing the dispense wheel and agitator rods, and cleaning and sanitizing the storage area and the ice water bath. Beverage lines are cleaned and sanitized at start-up and on a routine basis. Disconnect power first, rinse away all sanitizer, and follow your local health department’s rules. For the ice machine side, see how to clean an ice machine.
Frequently asked questions
What is the difference between an ice and beverage dispenser and an ice dispenser?
An ice dispenser only delivers ice (and sometimes water). An ice and beverage dispenser adds a rail of soda fountain valves beside the ice chute, plus syrup and water connections.
Does a soda fountain dispenser make its own ice?
The Vision units do not. They store ice that is loaded by hand or delivered by a separate Follett RIDE ice machine.
Is an in counter ice dispenser better than a countertop unit?
An in counter unit gives a lower, cleaner look and keeps the bin out of sight, but needs a counter cutout and cabinet plumbing. A countertop unit is easier to retrofit but taller.
Do Vision models chill the drinks?
B models (VU155B10RL, VU300B10RL) have an integral ice water bath. The M models listed here do not include beverage cooling.
Need help choosing? Browse more Follett equipment or our commercial kitchen equipment guide. We offer free freight shipping on orders of $999 or more, with a $200 flat rate below that. Call 866-777-2590, Monday to Friday, 9AM to 6PM PST, and review our return and refund policy before you order.
