Draught Academy. Name. Date _

Transcription

1 Draught Academy Name Date

2 BBS Systems Vancouver 7630 Winston St. Burnaby, BC V5A 2H4 Local: Toll Free: Fax: BBS Systems Calgary rd Ave SE Calgary, Alberta T2H 2E7 Toll Free: Fax: BBS Systems Edmonton th Ave NW Edmonton, Alberta T6B 2X9 Toll Free: Fax: BBS Systems Red Deer Red Deer, Alberta Toll Free: Fax: BBS Systems Victoria 4250B Commerce Circle Victoria BC V8Z 4M2 Local: Fax:

3 Section 1 Keg Storage and Dispense Temperature

4 TEMPERATURE & STORING DRAUGHT BEER Pasteurized vs. Non-pasteurized Keg Beer Shelf Life

5 TEMPERATURE & STORING DRAUGHT BEER The most common service or trouble call usually relates to temperature. CO2 stays in solution at the correct temperature. As the temperature rises the CO2 in the beer expands and breaks out of solution. STORE AND POUR AT 38 F (3 C)

6 TEMPERATURE & STORING DRAUGHT BEER The most common service or trouble call usually relates to temperature. STORE AND POUR AT 38 F (3 C)

7 Section 2 Dispense Gas 30% CO2 70% N2 100 % CO2

8 Dispense Gas Selection

9

10 Air Compressors MUST NOT be used to dispense Beer! Problem: Compressed air alters the integrity of draft beer.

11 Standard CO2 Cylinder 100 % CO2 For Short Distances (Direct Draw Systems)

12 Mixed Gas Cylinder CO2 & Nitrogen (aka Beer Gas ) For Long Distances (Long Draw Systems) Mixed gas at 30% CO2 & 70% Nitrogen meets the Guinness specification only for beer dispense and does not contain the required amount of CO2 for most products 30% CO2 70% N2

13 DOES THE BLEND REALLY MATTER? 30 % CO2 & 70% N2:

14 CO2 Content (vol/vol) MCDANTIM - BLEND SELECTION CHARTS Keg Pressure (psi)

15 Mixed Gas Blender For Long Distances (Long Draw Systems)

16 Mixed Gas Blender

17 VALUE ADDED OPTIONS Nitrogen Generator Lager Stout

18 Notes:

19 Section 3 System Components BREWMASTER TWO Foil Wrap Moisture Barrier Wrap Glycol Outgoing Supply Line Glycol Return Line

20 Keg M- SYSTEM

21 Keg Sizes or 20 Litre or 30 Litre 58 Litre 30 Litre

22 Primary Regulator Pressure Relief Valve CO2 Nut CO2 Inlet Nipple CO2 Teflon Washer N2 Inlet Nipple Button-Spring Retainer Shut-Off Valve Seat Spring Seat Capsule Assembly Diaphragm Assembly Bonnet Gasket Bonnet Spring Bonnet Assembly

23 Primary Regulator Cylinder Valve: Turn counter clockwise and open valve completely. Keg Pressure Gauge Cylinder Pressure Gauge Adjusting Screw: Turn clockwise to increase pressure. Gas Flow To Primary Regulator From Gas Source Gas Flow To Coupler (or) Secondary From Primary Regulator

24 Secondary Regulator Type Secondary Regulator - CO2 or Mixed Gas Installation Wall mount bracket Dimensions Performance Output Pressure Gauge Capacity 4-3/4" wide x 6-7/8" high x 4-3/4" deep 1 Pressure / 1 Keg 0-60 PSI, for accurate keg pressure SCFM 3.5 Max Outlet Barb 3/8" O.D. (To fit 5/16" I.D. Gas Hose)

25 Pressure Line Secondary Regulator

26 Keg Coupler Check Ball Retainer Check Ball Probe Probe Seal Handle Assembly Probe O-Ring Check Valve Hex Nut Hinge Pin Pressure Relief Valve Assembly Hose Nipple Body Washer

27 Keg Coupler Systems

28 Vinyl Beer Tubing (drop down line) Wall Bracket

29 FOB

30 FOB

31

32

33

34 Beer Lines

35 Trunk Line BREWMASTER TWO Glycol Return Line Insulation Foil Wrap Moisture Barrier Wrap Glycol Outgoing Supply Line

36 Glycol Cooled System Glycol Deck (or Power Pack)

37 Glycol Deck

38 The Refrigeration Cycle The refrigerator in your kitchen uses a cycle that is similar to the one described in the previous section. But in your refrigerator, the cycle is continuous. In the following example, we will assume that the refrigerant being used is pure ammonia, which boils at -27 degrees F. This is what happens to keep the refrigerator cool: 1.The compressor compresses the ammonia gas. The compressed gas heats up as it is pressurized (orange). 2.The coils on the back of the refrigerator let the hot ammonia gas dissipate its heat. The ammonia gas condenses into ammonia liquid (dark blue) at high pressure. 3.The high-pressure ammonia liquid flows through the expansion valve. You can think of the expansion valve as a small hole. On one side of the hole is high-pressure ammonia liquid. On the other side of the hole is a low-pressure area (because the compressor is sucking gas out of that side). 1.The liquid ammonia immediately boils and vaporizes (light blue), its temperature dropping to -27 F. This makes the inside of the refrigerator cold. 2.The cold ammonia gas is sucked up by the compressor, and the cycle repeats. By the way, if you have ever turned your car off on a hot summer day when you have had the air conditioner running, you may have heard a hissing noise under the hood. That noise is the sound of high-pressure liquid refrigerant flowing through the expansion valve.

39 Draught Towers Air Cooled

40 Draught Towers Glycol Cooled

41 Draught Towers Kool-Rite Patent Pending Double D Cold Block Tower Body Housing Product Path Thermal Foil Tape Leak Proof Foam Insulation Double O-Rings Copper Coolant Line Foam Insulation Stainless Steel Barb End

42 Faucet Common Replacement Parts Part Description Reason For Replacement 4318 Coupling Washer Leaking at coupling nut 4324 Shaft Washer Leaking at spout 4308 Friction Washer Tension on tap marker Faucet Knob Lever Collar Lever Bonnet Friction Washer Ball Washer Lever Shaft Nut Shaft Seat Shaft Coupling Washer Body

43 Faucet Faucet Open: Dispensing Faucet Closed: Flow Stops Vent Holes

44 The PERFECT POUR always use a BEER CLEAN glass!

45 Notes:

46 Notes:

47 Section 4 Draught Systems

48 DIRECT DRAW SYSTEM - DISPENSING UP TO 5 FEET Self-Contained Keg Storage & Dispensing

49 DIRECT DRAW SYSTEM - DISPENSING UP TO 5 FEET

50 DIRECT DRAW SYSTEM - DISPENSING DIRECTLY THROUGH WALL Walk-In Cooler System Evaporator Unit Shanks Secondary Regulators 50 Liter Cleaning Bottle Gas Line Coupler Keg Stacker CO2 Purifier Kegs Beer Hose CO2 Regulator CO2 Cylinder

51 LONG DRAW DRAUGHT BEER SYSTEM GLYCOL / FREON COOLED - DISPENSING UP TO 500 FEET Pressure Side Beer Side

52 Notes:

53 Section 5 System Balance & Restriction

54 FUNDAMENTALS

55 AFFECTS ON TEMPERATURE & APPLIED PRESSURE

56 RESISTANCE + 1/2 lb/foot Gravity Altitude 1/2 lb/foot

57 BEER LINE RESISTANCE

58 DIRECT DRAW SYSTEM BALANCE

59 LONG DRAW SYSTEM BALANCE

60 LONG DRAW SYSTEM BALANCE BALANCE THE FOLLOWING SYSTEM:

61

62 Notes:

63 Section 6 Line Cleaning

64 WHY ARE WE CLEANING? Ingredients in the beer are attracted to the surface of the tubing. Biofilm forms over the surface of the tubing, making it easier for micro-organisms to adhere to the tubing. Micro-organisms are transported to the surface of the tubing. Micro-organisms are then held at the surface. Micro-organisms in the biofilm release CO2 and off-flavors into the beer, breaking off in clumps causing cloudy beer.

65 WHAT ARE THE ELEMENTS WE ARE CLEANING FOR?

66 CLEANING CHEMICALS

67 CLEANING METHODS Pressurized Cleaning

68 CLEANING METHODS Pressurized Cleaning

69 CLEANING METHODS Recirculating Pump Cleaning UP TO 80X MORE EFFECTIVE!

70 Recirculating Pump Cleaning UP TO 80X MORE EFFECTIVE!

71 Recirculating Pump Cleaning UP TO 80X MORE EFFECTIVE!

72 Recirculating Pump Cleaning UP TO 80X MORE EFFECTIVE!

73 Line Cleaning Checklist 30 DAY

74 Notes:

75

76 A Beer Clean glass is the first step to serving an enticing and appetizing glass of beer. SHEETING TEST A properly cleaned glass will shed water evenly in unbroken sheets. On a glass with invisible film, water will break up and form droplets on the surface of the glass.

77 SALT TEST In a properly cleaned glass, salt sprinkled on the interior of a wet glass will adhere evenly. If not properly cleaned, salt will fall to the bottom or adhere in a random pattern. Salt will not stick wherever a greasy film is present.

78 HEAD RETENTION BUBBLE TEST A properly cleaned glass will form a thick, tightly-knit, creamy head. The beer will be sparkling-clear and free of bubbles. A glass that is not properly cleaned will have loose, large bubbles (fish eyes) that will cause the head to disappear within ten to sixty seconds. Bubbles will visibly rise from the bottom of the glass and adhere to the sides.

79 LACING TEST In a properly cleaned glass, foam will adhere to the inside of the glass, forming a parallel ring pattern (lacing) as each sip of beer is taken. In a glass that is not properly cleaned, foam (if there is any) will adhere to the glass in a loose, random pattern or may not adhere at all.

80 Notes:

81

82 Check Pour Check Pour

83 Notes: