SLIDE 1
Draught Academy
Name_______________ Date__________________ _
SLIDE 2 BBS Systems Vancouver 7630 Winston St. Burnaby, BC V5A 2H4 Local: 604-420-4305 Toll Free: 1-877-420-4305 Fax: 604-420-7660 E-mail: info@bbssystems.com BBS Systems Calgary 3-417 53rd Ave SE Calgary, Alberta T2H 2E7 Toll Free: 1-877-420-4305 Fax: 403-243-0069 Email: info@bbssystems.com BBS Systems Edmonton 3534 – 78th Ave NW Edmonton, Alberta T6B 2X9 Toll Free: 1-877-420-4305 Fax: 780-450-0551 Email: info@bbssystems.com BBS Systems Red Deer Red Deer, Alberta Toll Free: 1-877-420-4305 Fax: 403-243-0069 E-mail: info@bbssystems.com BBS Systems Victoria 4250B Commerce Circle Victoria BC V8Z 4M2 Local: 250-383-7134 Fax: 250-383-5326 E-mail: dave@bbssystems.com
SLIDE 3
Section 1
Keg Storage and Dispense Temperature
SLIDE 4 TEMPERATURE & STORING DRAUGHT BEER
Pasteurized vs. Non-pasteurized Keg Beer Shelf Life
SLIDE 5 As the temperature rises the CO2 in the beer expands and breaks out of solution. CO2 stays in solution at the correct temperature. The most common service or trouble call usually relates to temperature.
TEMPERATURE & STORING DRAUGHT BEER
STORE AND POUR AT 38 °F (3 °C)
SLIDE 6 The most common service or trouble call usually relates to temperature.
TEMPERATURE & STORING DRAUGHT BEER STORE AND POUR AT 38 °F (3 °C)
SLIDE 7 70% N2 30% CO2
100 % CO2
Section 2
Dispense Gas
SLIDE 8
Dispense Gas Selection
SLIDE 9
SLIDE 10
Air Compressors MUST NOT be used to dispense Beer! Problem: Compressed air alters the integrity of draft beer.
SLIDE 11 Standard CO2 Cylinder
100 % CO2
(Direct Draw Systems)
SLIDE 12 Mixed Gas Cylinder – CO2 & Nitrogen
(aka “Beer Gas”)
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
70% N2 30% CO2
(Long Draw Systems)
SLIDE 13 DOES THE BLEND REALLY MATTER?
30 % CO2 & 70% N2:
SLIDE 14 MCDANTIM - BLEND SELECTION CHARTS
Keg Pressure (psi) CO2 Content (vol/vol)
SLIDE 15 Mixed Gas Blender
(Long Draw Systems)
SLIDE 16
Mixed Gas Blender
SLIDE 17
Lager Stout
Nitrogen Generator
VALUE ADDED OPTIONS
SLIDE 18
Notes:
SLIDE 19 Section 3
System Components
Moisture Barrier Wrap Foil Wrap BREWMASTER TWO Glycol Return Line Glycol Outgoing Supply Line
SLIDE 21 Keg Sizes
58 Litre 30 Litre
SLIDE 22 Button-Spring Retainer N2 Inlet Nipple CO2 Teflon Washer CO2 Inlet Nipple CO2 Nut Pressure Relief Valve Shut-Off Valve Seat Spring Seat Capsule Assembly Diaphragm Assembly Bonnet Gasket Bonnet Spring Bonnet Assembly
Primary Regulator
SLIDE 23
- Gas Flow To Coupler (or) Secondary
From Primary Regulator
- Gas Flow To Primary Regulator
From Gas Source
Keg Pressure Gauge Cylinder Valve: Turn counter clockwise and
Cylinder Pressure Gauge Adjusting Screw: Turn clockwise to increase pressure.
Primary Regulator
SLIDE 24 Secondary Regulator
Type Secondary Regulator - CO2 or Mixed Gas Installation Wall mount bracket Dimensions 4-3/4" wide x 6-7/8" high x 4-3/4" deep Performance 1 Pressure / 1 Keg Output Pressure Gauge 0-60 PSI, for accurate keg pressure Capacity SCFM 3.5 Max Outlet Barb 3/8" O.D. (To fit 5/16" I.D. Gas Hose)
SLIDE 25
Pressure Line Secondary Regulator
SLIDE 26 Body Washer Pressure Relief Valve Assembly Check Ball Retainer Check Ball Probe Handle Assembly Probe Seal Probe O-Ring Hex Nut Check Valve Hinge Pin Hose Nipple
Keg Coupler
SLIDE 27
Keg Coupler Systems
SLIDE 28 Vinyl Beer Tubing (drop down line) Wall Bracket
SLIDE 29
FOB
SLIDE 30
FOB
SLIDE 31
SLIDE 32
SLIDE 33
SLIDE 34
Beer Lines
SLIDE 35 Trunk Line
Insulation Moisture Barrier Wrap Foil Wrap BREWMASTER TWO Glycol Return Line Glycol Outgoing Supply Line
SLIDE 36
Glycol Cooled System – Glycol Deck (or Power Pack)
SLIDE 37
Glycol Deck
SLIDE 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.
SLIDE 39
Draught Towers – Air Cooled
SLIDE 40
Draught Towers – Glycol Cooled
SLIDE 41 Thermal Foil Tape Foam Insulation Stainless Steel Barb End Double O-Rings Leak Proof Patent Pending Double “D” Cold Block Copper Coolant Line Tower Body Housing Product Path Foam Insulation
Draught Towers – Kool-Rite
SLIDE 42 Lever Bonnet Faucet Knob Friction Washer Ball Washer Lever Collar Lever Shaft Nut Shaft Seat Shaft Coupling Washer Body 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
SLIDE 43 Vent Holes Faucet Closed: Flow Stops Faucet Open: Dispensing
Faucet
SLIDE 44
The PERFECT POUR – always use a BEER CLEAN glass!
SLIDE 45
Notes:
SLIDE 46
Notes:
SLIDE 47
Section 4
Draught Systems
SLIDE 48 DIRECT DRAW SYSTEM - DISPENSING UP TO 5 FEET
Self-Contained Keg Storage & Dispensing
SLIDE 49
DIRECT DRAW SYSTEM - DISPENSING UP TO 5 FEET
SLIDE 50 Walk-In Cooler System
DIRECT DRAW SYSTEM - DISPENSING DIRECTLY THROUGH WALL
Secondary Regulators Gas Line CO2 Purifier CO2 Regulator CO2 Cylinder Kegs Beer Hose Keg Stacker Coupler 50 Liter Cleaning Bottle Evaporator Unit Shanks
SLIDE 51 Pressure Side Beer Side LONG DRAW DRAUGHT BEER SYSTEM
GLYCOL / FREON COOLED - DISPENSING UP TO 500 FEET
SLIDE 52
Notes:
SLIDE 53
Section 5
System Balance & Restriction
SLIDE 55
AFFECTS ON TEMPERATURE & APPLIED PRESSURE
SLIDE 56 Gravity
– 1/2 lb/foot + 1/2 lb/foot
Altitude RESISTANCE
SLIDE 57
BEER LINE RESISTANCE
SLIDE 58
DIRECT DRAW SYSTEM BALANCE
SLIDE 59
LONG DRAW SYSTEM BALANCE
SLIDE 60 BALANCE THE FOLLOWING SYSTEM:
LONG DRAW SYSTEM BALANCE
SLIDE 61
SLIDE 62
Notes:
SLIDE 63
Section 6
Line Cleaning
SLIDE 64 Ingredients in the beer are attracted to the surface
Biofilm forms
- ver the surface
- f 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. 1. 2. 3. 4. 5.
WHY ARE WE CLEANING?
SLIDE 65
WHAT ARE THE ELEMENTS WE ARE CLEANING FOR?
SLIDE 66
CLEANING CHEMICALS
SLIDE 67 CLEANING METHODS
SLIDE 68 CLEANING METHODS
SLIDE 69 CLEANING METHODS
- Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE!
SLIDE 70
- Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE!
SLIDE 71
- Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE!
SLIDE 72
- Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE!
SLIDE 73 Line Cleaning Checklist
30 DAY
SLIDE 74
Notes:
SLIDE 75
SLIDE 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.
SLIDE 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.
SLIDE 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.
SLIDE 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.
SLIDE 80
Notes:
SLIDE 81
SLIDE 82 Check Pour Check Pour
SLIDE 83
Notes:
