Cleaning Dispensing Systems

Beer

Why Do I need to clean beverage dispensing systems at all?

Beer is a food product.  Therefore the equipment to serve draught beer needs to adhere to the same standards of hygiene as kitchens, plates and cutlery. Hygiene is essential - not only to maintain the beer quality but also to to prevent a food safety hazard. 

But within weeks of installing a brand new draught system, deposits begin to build up on the beer contact surfaces. That's because in addition to alcohol and carbon dioxide, finished beer contains proteins, carbohydrates and hundreds of other organic compounds. Yeast and bacteria routinely enter draught systems where they feed on beer and attach to draught lines.  Oxygen  entering through the faucet and the coupler at each change of KEGs  nourishes  these flavor-changing microbes and makes them grow faster. 

Dirty lines can cause cloudy, over-foaming or flat beers with a off- flavors and can even cause sickness.
Thus, a well-designed and diligently executed maintenance plan ensures trouble-free draught system operation and fresh, flavorful beer. 
(Partly taken from  draughtquality.org )

How can i get more effective in line cleaning?

The following cleaning parameters have an influence on the success of a cleaning process:
Time : Contact time on the surface being cleaned 
Action : Physical force exerted onto the surface 
Concentration : Amount of detergent used 
Temperature : Amount of energy as heat used in the cleaning solution 

Water : Used to prepare cleaning solution 
Individual : Worker performing clean-up operation
Nature of Soil : Composition of the soil 
Surface : Composition of material is being cleaned

Beverage dispensing systems are of course closed units and physical force is hard to apply (that's why the turbulent flow is important). Also time is always a limiting factor when it comes to line cleaning, and temperature is - depending on the time available - also hard to increase. 

By decreasing the power of these factors (Action and Time) you will have to increase the other parameters (Concentration and Temperature) to achieve the same degree of cleaning success. You can however support the factor Concentration by the following:

- construction of system in the best "hygienic design" possible
- quality of inner surfaces (e.g. barrier tubing)
- mechanical aids (turbulent flow)
- luke warm solution (up to 100°F)

Tips for bartenders: 1 minute a day keeps the bugs away!

- Use a  TAP RINSING BALL  to  flush all faucets daily  with warm water!

- When pouring beer, the glass and the  beer poured should never touch the faucet !

- The beer cooler is not a fridge for food! Avoid cross contamination and  keep your glycol cooler appetizingly clean  like a kitchen!

- Treat beer couplers like cutlery - they touch a food product!  Couplers  have to be  thoroughly cleaned at least at every change of kegs!

- In periods of  low consumption  call your line cleaning company to  clean the lines MORE OFTEN  and take special care of a daily faucet rinse!

What is the best way to clean dispensing systems.

 We recommend a 4-step-process for cleaning dispensing systems:

1) Pre-rinse lines with tap water to loosen first deposits (that way the chemical can use all its power to work on the hard to clean deposits).

2) Fill the lines completely with alkaline solution (all inner surfaces should be evenly covered with solution throughout the cleaning process); let the solution soak or re-circulate.

3) Check status of hygiene in the lines after the cleaning. If time permits continue to clean until lines are completely free from organics and/or draw conclusions from the test result when planning your future cleaning routines.

4) Flush off the chemical with tap water and check the pH of the last rinsing water matches the pH of the water from the tap. After that, re-connect the kegs and fill the lines with beverage (pour some beverage to make sure lines are completely filled).a great tool to compare offers or to emphasize on key features. To compare products, use the inside columns.