Cleaning

The minimum legal requirements for cleaning beverage systems are specified in the applicable operating safety ordinance. Here cleaning "as necessary" is always stipulated. The "need" is based on the output, type the beer, dispensing breaks and the type of system used. Using these factors as a basis, the usual cleaning of the lines every 14 days should not be considered sufficient in most cases. As a result, information is provided on possible types of cleaning and their frequency.

Where parts of the dispensing system alternately come into contact with beer and air, bacteria can grow that occur everywhere in the surrounding air. It is therefore necessary to keep these areas of the dispensing system (in particular the tap and drip tray) by cleaning them daily. It is not possible to operate the dispensing system completely free of bacteria. However, with regular, thorough cleaning bacteria can be prevented from multiplying and having a detrimental effect on the product quality (odour and taste) and resulting in clouding. A bacteria-infested beer line can contaminate the connected keg, which has left the brewery sealed and in a biologically perfect state. Of course, the environment around the dispensing system must also be kept clean.

Methods for cleaning lines

Deposits form in the beer line due to precipitation of minerals, hop resins and proteins from the beer ("beer scale"). These deposits form a coating on all surfaces of the dispensing system that come into contact with beer (hoses, taps and fonts). When magnified these deposits look like sandpaper and also become that hard over time. These deposits are a breeding grounds for micro-organisms if they are not removed regularly.

The mineral deposits can only be removed with acidic cleaning agents, whereas the hop resins are loosened and removed with alkaline agents. In some cases both components of the deposits can be removed by mechanical means (see below.).

Mechanical cleaning

In the line section foam balls are pressed through the line with cold water in an alternating direction of flow. Here it is important that the line has a uniform diameter and no interfering parts are installed in it.

When used frequently the deposits that form in the beer line are mostly removed with mechanical friction. While this mechanical friction can transport bacteria out of the line, it does not slow their growth. As a result, chemical cleaning is also required at certain intervals.

Balls must be protected from soiling during storage. The TRSKs stipulate that the cleaning balls only be used once, as micro-organisms can grow in the inside of the damp sponge.

Only use light cleaning agents and a damp cloth for cleaning.

Use only approved cleaning agents for dispensing systems to clean the water cooling coil and the water-carrying components.

Cleaning the fonts and taps

Flushing the spout with water, or better yet with a disinfectant daily is optimal. Special attention must be paid to the cleanliness of the bleeding hole.

The tap should be cleaned completely at least once a week. To do this, the taps should be completely dismantled and thoroughly cleaned with a suitable cleaning agent and brushes.

Mechanical cleaning

Mechanical cleaning device

Cleaning set

Sponge balls