But as I found out, they need a bit of space. Under-counter ones have limited capacity (if you can get a keg in at all). The tall "larder" type need a bit of headroom. Chest freezers need quite a large floor space (relative to the kegs they'll contain) and also probably need modifying to provide the headroom for kegs. I wanted to cram my "bar" into the space below the stairs so kegerators were just out of the question. Various ideas of ripping the guts out of a fridge or freezer and rebuilding them into a custom space all seemed a bit too drastic and involved. The other disadvantage is all the beer ends up the same temperature, not useful when most of the beer is served 13-14C yet some continental styles might want to be 9-10C. So I came up with this solution:
First I needed a "counter chiller" like the Cornelius "Maxi". Fairly readily available second-hand on EBay, so I ended up with two (one controls my fermenting temperature). The chiller provides "python" lines which I could use to feed cooling coils on the kegs. The harder bit was fitting the coils along with insulation. The insulation is neoprene foam (like used on wetsuits). There are three turns of PVC cooling coil around the Cornelius kegs arranged such that I can feed a single coil, a double coil, or link the two coils up to make a triple coil (selecting the number of coils to fit the amount of cooling required). Gluing the neoprene on in the right place is quite forgiving as the material easily bends, stretches or compresses. But the contact adhesive used...

10-12mm neoprene was used as "spacers" between the PVC coils. A 6mm thick neoprene sheet then finishes it all off. Not too costly, except: I was converting 10 kegs and the total cost was significant (about £9-10 each keg). Quite a lot of work, and no doubt a bit damaging to brain cells (all that glue!). The Maxi will be turned on and off with a timer switch, increasing "on" time as temperatures rise. Now I'll have to wait until Summer to try it for real.