using a kegerator for a water chiller for bread dough?
I need a water chiller for mixing my bread dough. After looking at the prices for a commercial water chiller (gasp)! I had the idea of using a kegerator. I was thinking that if i attached a water line thru the kegerator and into the side of an empty keg, water would fill the keg, be chilled, and easily dispence thru the tower tap. The keg would simply refill thru the water line, like a hot water heater. I am on city water, the water lines are pressurized, so it would be like turning the tap at the sink. Sounds easy, but i know kegs use co2 for pressure to dispence, and I know nothing about the inner workings of a keg and co2. Anybody with any ideas?
Some backround--I own a commercial bakery, mostly bread with some pastry and fudge. Hobart mixers - 80 qt and 40 qt. Bread styles are pan breads mostly, lots of whole grains. I thought putting the kegerator at the scaling station near the mixers would make it easy to have chilled water, instead of running to the cooler to get cold water for every batch.
Any suggestions would be appreciated!