I personally don't mind a foamy first pour, but that is me. To me, it means that the entire device is being more energy efficient, as you aren't using the shank as a heatsink transferring energy.
I use a coffin box attached to the wall of my walk-in, and all the shanks and faucets are at room temperature, so the first pour from any of the faucets is foamy, but it is worth it to me since if I were cooling the coffin box to keep the shanks and faucets cool, it would be costing me that much more in my electricity bill. We all have different priorities though.
How big of a deal is a foamy pour to you?
Walk-In Serving(14): Oatmeal Stout, Hard Cider, Belgian Tripel, Liquid Stupid, Belgian Dark Strong, Red Bull, Rye IPA, Double IPA, Imperial Stout, Irish Red, Scottish 70/-, Belgian Wit, Nut Brown, Traditional Mead
Walk-In Cold Storage(~50): Cysers, Braggot, Melomels, Ciders, Traditional Meads, Persimmon wines, Dry Stout, barleywine, cream ale, sodas, Chocolate stout, milk stout, and others I can't recall.
Fermenters (0): Nothing current.