Cleaning equipment for beverage dispensing
1. Self-cleaning systems: Self-cleaning systems are devices that automate the cleaning process of draft lines and taps using chemical solutions and pressurized water. Cleaning tanks are typically used to carry out periodic cleanings, ensuring constant and efficient maintenance. These units are ideal for small establishments or those with a limited number of taps.
2. Manual cleaning pumps: Manual cleaning pumps are portable devices that use a hand or foot pump to force a cleaning solution through the draft lines and taps.
3. Brushes and accessories for cleaning lines: Brushes and other manual tools designed to physically clean the tubing and draft lines. These brushes, generally made with nylon bristles, are inserted into the lines to remove deposits and buildup.
4. Tap cleaning kits: Tap cleaning kits include tools and chemical solutions specifically designed to clean and disinfect draft lines. These kits may include brushes, sponges, chemical solutions and connection accessories.
1. Before starting the cleaning, it is necessary to disconnect the keg and gas system and make sure the tap is closed. Then the cleaning equipment is connected to the draft lines at the taps.
2. A chemical cleaning solution is introduced into the system using cleaning tanks, circulating it through the lines and taps. This solution can be alkaline, to remove organic residues and proteins, or acidic, to remove mineral deposits and disinfect the lines.
3. After chemical cleaning, the lines and taps are rinsed with plenty of pressurized water to remove any residue of the cleaning solution.
4. After finishing the cleaning, a visual, smell and taste inspection of the lines and taps is carried out to ensure they are free of residues and chemical agents.
Regular and proper cleaning of the beverage dispensing system is crucial to maintaining the quality and flavour of the drinks, as well as ensuring hygiene and preventing the growth of bacteria, yeast and dirt in the lines and taps.
There are several types of cleaning equipment, including self-cleaning systems, self-cleaning tanks, manual cleaning pumps, brushes and accessories for cleaning lines, and tap cleaning kits.
The recommended cleaning frequency varies depending on the type of beverage, consumption and operating conditions. Generally, it is suggested to clean beer dispensing systems once a month, and also monthly for wine and cider dispensing systems. However, it is always best to follow the manufacturer’s recommendations.
The most common cleaning chemicals include alkaline solutions to remove protein build-up and organic residues, and acidic solutions to remove mineral deposits and disinfect the lines. It is important to use cleaning chemicals specifically designed for beverage dispensing systems and to follow the manufacturer’s instructions regarding concentration and contact time.
To check whether the cleaning equipment is working properly, carry out regular visual inspections of the lines and taps to detect any build-up of residues, and pay attention to changes in the smell, taste and appearance of the dispensed beverages.
Although many cleaning systems are compatible with different types of beverage dispensing systems, it is important to consult the manufacturer and check the equipment specifications before using it on different systems. Some dispensing systems, especially those for wine and cider, may require specific cleaning chemicals and different cleaning conditions than beer systems.