To achieve the carbonation level you want, you will need to have the regulator set to a high pressure. To dispense, in a cup or to a bottle, you will need to have a long tap line or lots of plastic spirals in the line the get the pressure to drop so you don’t have a fire house spraying.
This relates a bit to a question that I have always had. I’ve wanted to get a second regulator and a manifold to carb gets before they go into the kegator, similar to the OP. If you carb at a higher temp, say 65, and then chill to 40 (either via a fridge/freezer or ice), would the pour be OK with a normal length of beverage line?
I do agree that pouring at 60F would require a lengthy beverage line.
I ended up biting the bullet and finding space for a chest freezer. too much hassle trying to sort out a pour at 60F+ - and several miles of pipe wasn’t very appealing