Beer Dispenser - Backpacks
A Beer dispenser system consists of one or more taps (usually a compensator tap) and fittings for connecting the storage containers, usually barrels, plus a pump or a pressurized gas container, also called a carbon dioxide or nitrogen bomb, with a pressure reducer suitable for this purpose.
- For heating or cooling the beverages, the beer dispenser can be equipped with appropriate equipment.
- As a rule, continuous flow coolers are used here, which cool the beverage while it is being poured.
A distinction is made between wet and dry coolers, with the somewhat outdated wet coolers using a cold water basin, whereas the dry cooler uses a cold aluminum block through which cooling coils with the beverage run.
- Beer dispenser tap systems are typically used in the beer service industry or where beverages are dispensed in large quantities.
- The quantity to be filled can be dosed manually or automatically.
- In the meantime, there are also beer dispensing systems where ready-to-drink beers are filled from canisters into drinking vessels at the push of a button.
- Smaller home beer dispenser systems for small beer kegs and private use are also on the market.
- A component of dispensing systems for beers, especially for draft beer, is usually a collecting device for the over foamed or skimmed beer foam.
- It consists of a tub under the tap, usually covered with a perforated, grid or slotted plate, in which the liquid is caught and collected.
- In the past, so-called leak beer was often served at a lower price to financially less fortunate customers.
Beer Dispenser equipment
- Through technical dispensing controls associated with the system, the correct dispenser technique and the correct pressure on the pressurized gas line, the so-called dispensing loss can be minimized.
- The CO2 content of the beer:
- the more carbonating CO2 present in the beverage itself, the higher the corresponding back pressure must be to prevent the carbon dioxide from dissolving.
Tap pressure of the beer dispenser?
- A pressurized gas such as CO2 is used to move the beer from the storage container to the tap.
- This gas flows into the container and ensures the buoyancy of the beer via a riser tube and the maintenance of the carbon dioxide content of the beere in question.
- A pressure reducer is connected to the pressurized gas container, as the pressure directly at the valve would be too high.
- Setting the correct tapping pressure on this is essential for tapping.
- This should depend on the following factors:
- The temperature of the beer:
- The higher the temperature of the beer in the container, the more easily the carbon dioxide dissolves and the higher the counterpressure must therefore be.
- The difference in height from the container to the tap: the higher the beer has to be transported in the fittings, the higher the driving pressure must be.
- The length of the line and its diameter: the longer the line and the smaller its cross-section, the higher the friction with the beer and therefore the driving pressure.
- The portion of the pressure that is dependent on temperature and CO2 content is called the saturation pressure of the beer.
- The other portion is exclusively responsible for transport to the beertap.
- At the tap, the pressure is then reduced again to prevent carbon dioxide loss and to produce a moderate flow of the beverage.
- This is usually referred to as an adjustable " compensator tap"
- With most models, precise pressure adjustment is not possible here, as the air flows directly from the beerpump.
- As an alternative to pressurized gas, there are also beer dispenser systems with diaphragm pumps, which use a moving diaphragm to create a negative pressure that transports the beer into the line and to the tap instead of, for example, CO2.
- After successful completion of the work, the performed basic cleaning is entered in the basic cleaning in the dispensing system documentation.
- If necessary, this can be followed by a consultation with the operator on improvement measures in daily operation (e.g., daily cleaning of the beer dispenser).
- When is basic cleaning necessary?
- When commissioning new equipment
- Basic cleaning should be carried out before commissioning a new beverage dispensing system.
- It is used to remove production residues such as metal chips, easily soluble plastic residues, grease, scale and also installation residues.
- For this reason, basic cleaning is also urgently recommended for these cases.
- After longer downtimes!
- If the beer dispenser backpack equipment is not used for a longer period of time, as in the case of seasonal operations, change of operator or possibly mobile beer dispenser equipment, the following may occur the lines and at the connections, contamination or germs may accumulate, for example or germs can accumulate in the lines and at the connections, e.g. due to dust or residual adhesive water or condensate.
Cold Beer Dispenser
- In case of deviations from normal beer quality!
- If a beer smells or tastes untypical, in the worst case a filtered beer comes out of the tap cloudy or flakes float in it, then the dispensing equipment most probably has a strong microbiological infection.
- Also in this a basic cleaning is absolutely necessary, because the infection cannot be removed from the infection cannot be removed from the system with the normal weekly cleaning.
- In case of apparent abnormalities
- A beer dispenser system should be visually inspected by the operator or a specialist at regular intervals.
- If during the inspection it is noticed that coatings have formed in the hoses, or that slime or mold stains appear in various places, or that sour smells are detected at the tap or dispensing head, or dull smells are detected at the tap or dispensing head, it is also urgently time to have a time to carry out a basic cleaning.
The duration of cleaning depends on the degree of soiling and on the cleaning.
- The time that the cleaning agent remains in the system should also follow the manufacturer's instructions.
- Too short an exposure time will not produce the desired results, while too long a period may lead to corrosion and thus to the destruction of the components.
- The use of a mechanical component in dispensing system cleaning is usually achieved by cleaning balls.
- The correct combination of all 4 cleaning parameters ensures that the desired cleaning goal is achieved.
Cleaning and disinfection agents.
- In principle, only R&D agents that have been developed for dispensing systems and thus do not attack individual system components during cleaning may be used.
- When using the special cleaning agents, the manufacturer's instructions must be observed.
- Over-concentration during application should be avoided, as this will not improve the cleaning effect, but may rather damage the components.
- For basic cleaning, the various R&D types with different areas of application should be used.
- For the removal of organic coatings from hop resins, protein compounds, microorganism residues
- For the removal of inorganic (mineral) coatings such as beer stone spray disinfectant
- To kill germs on disassembled and cleaned components (tap, tap head...)before re-installation in the beer dispenser system
Carrying out cleaning and disinfection?
a) Prepare alkaline beer dispenser cleaning solution in the concentration recommended by the manufacturer.
b) Introduce the alkaline cleaning solution and a new, clean cleaning ball.
c) Start the chemical-mechanical cleaning
d) Duration of the alkaline cleaning step according to the manufacturer's instructions
e) Visual inspection of the cleaning solution for dirt load.
If contamination is detected, repeat the cleaning with a new solution.
f) Intermediate rinsing with water until the system is completely free of cleaning solution.
g) Preparation of the acid cleaning solution
h) Introduction of the acid cleaning solution and cleaning sponges.
Start of the beer dispenser chemical cleaning
i) duration of the acid cleaning step according to the manufacturer's instructions
j) Intermediate rinsing with water, then carrying out disinfection.
At acidic cleaning agent with disinfection component, the separate disinfection step can be the separate disinfection step can be omitted.
k) Rinse with water until the entire system is free of R&D agents. If necessary
Check pH value with indicator strips. Check the rinse water for impurities
l) Dismantle cleaning cycle
- During the cleaning cycles, the previously dismantled components are disassembled and cleaned separately manually alkaline/acidic.
- Before assembly, the individual components are disinfected with a spray disinfectant.
- Possibly replace worn components.
m) Assembly of the complete dispensing system
n) Afterwards: Connection of new barrels only!
At the end of the work, it is of course necessary to check the cleaning success, i.e. to check the components and lines for contamination, coatings and off-odors.
Likewise, the success can be proven by means of non-cultural test methods (e.g. color indicator;
ATP method) can be used to verify success.
Daily operation (e.g. daily tap cleaning, storage and proper handling of the dispensing heads, measures to be taken when changing kegs, adjustment of the cyclical cleaning intervals... etc.).
Example for the verification of the beer dispenser cleaning success