Cleaning the Beer System – Single Keg Beer Dispensers
The entire beer system, to include the faucet, flexible beer line and tapping devices must be cleaned at regular intervals. We recommend flushing the entire system with fresh water immediately after a keg has been emptied. Once each month the system should be cleaned chemically.
It is recommended that you purchase Perlick’s Pump Type Sterilizer, as shown below. It is equipped with an adapter that attaches directly to the faucet shank in lieu of the faucet. It is also available with a slip coupling for those who choose to clean their faucets in place.
Part Nos. | Description | |
887P | 1⁄2 | Gallon sterilizer w/faucet coupling. |
887PSC | 1⁄2 | Gallon sterilizer w/slip coupling. |
848A33 | 33 oz. liquid alkaline cleaner. | |
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Cleaning the draft beer system will help to eliminate the
■Bacteria:
Beer is an excellent food for bacteria (none of which is harmful). Proper conditions may begin the growth of bacteria in draft beer and on the beer faucet. By regular cleaning, we prevent this bacterial buildup and
maintain the quality of the draft beer. Greenish or yel-
lowish colored material on the faucet may indicate bacterial growth.
■Yeast:
All domestic draft beers contain a small amount of yeast which remains in the beer from the fermentation process. When the temperature of draft beer exceeds 50° a process of secondary fermentation may take place. The beer faucet may exhibit a white colored substance (yeast build up) if not cleaned on a regular basis.
■Beer Stone:
All beer contains calcium which is present from the grains used in the brewing process. it is an important natural material in draft systems in that as it oxidizes it coats the internal parts of the beer lines and equipment. This thin coat of beer stone helps prevent the beer from picking up strong metallic or plastic flavors as it flows through the system. The beer stone will continue to build if the system is not cleaned properly or regularly and can cause drawing problems if it begins to flake off. Beer stone is present if one can see a brownish color on the faucet or inner wall of the beer line, or tobacco- like flakes in the beer.
Cleaning the Cabinet
Use a mild detergent and water to clean the inside and outside of the cabinet. Dry thoroughly. Never use a scouring pad or abrasive cleanser.
NOTE: An industrial strength, commercial cleaner can be used to clean the outside of painted cabinets.
Cleaning the Condenser
Use a long handled, stiff brush to clean the dirt from the front surface of the condenser. Keeping the condenser free from dust and dirt will ensure effi- cient operation.
CAUTION: Do not bend the fins while brushing the front of the condenser.
Condenser
The condenser (located behind the back cover) should be inspected every 30 days and cleaned, if necessary. Failure to keep the condenser clean will cause a loss in condensing unit efficiency.
Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice.
Form No. Z2268
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