Is centred around cleaning the lines effectively and safely, whilst maintaining exceptional quality beer for longer.
Beer by nature and design is a living food, it doesn’t take long for biofilm and yeast starts to build up to a point it starts to spoil the beer taste and look. The conventional method is for regular line cleaning (weekly or fortnightly) which flushes out the contaminants. In many cases a corrosive caustic cleaner is used, which comes with its risks to personnel.
Our method is to clean the lines with a much safer, and in our view, more effective multi-enzymatic cleaner, but to also add sweeping sonic technology onto the lines to inhibit the biofilm growth 24/7. The laminar flow of beer in the system allows plenty of time for it, at a molecular level, to create or turn into bio-film and attach to the wall lining, the subtle sonic waves inhibit this attachment, thereby protecting your system 24/7. At some point there is a build up and the system needs to be flushed, we are recommending 6 weeks for exceptional beer quality.
A ‘real world’ example to better understand the affects of laminar flow, would be a very fast selling beer will remain cleaner than a slower moving beer in the same period. The fast selling beer wasn’t in the system long enough to turn, whilst the slower one had ample time to turn.
There are hundreds of venues around Australia, NZ & UK with this system, it really works.
The system is generally cashflow positive from the first month of installation, as you have saved the wasted beer. And, the upside is we have proven to supply better beer after 6 weeks than they were achieving after 2 weeks.