Technical Services
- It is important the correct procedures are followed for re-starting your beer dispense system. Please see the checklist below for full guidance
- Check other associated equipment i.e. cellar cooling(s), glasswasher, cellar cooling, fridges
- For Technical Services call our Customer contact centre on 0800 0854646 option 2
Cellar Check
- Ensure cellar cooling is turned on (at least 24 hours prior to opening) and the air temperature is ideally between 11-13 deg C
- All beer lines to be cleaned as normal (making sure that the cleaning fluid is still in date)
- Remote coolers turned on (at least two hours prior to serving)
- Keg couplers cleaned and connected to fresh beer kegs
- Gas cylinders turned on
- Stock rotation date correct (i.e. first in, first out)
(Note any part kegs left over from shutdown will be over carbonated and will not dispense – only use fresh stock)
Bar Check
- Any flash coolers under the bar need to be turned on (at least two hours prior to serving)
- All tap nozzles/sparklers refitted (after being cleaned and air dried)
- All glassware to be cleaned using glasswasher and Renovate
- Pull a sample and check for clarity, smell and taste:
- Clarity – should be bright and clear
- Head formation – should be tight and between 10-15mm
- Taste/Smell – shouldn’t have any off flavours (taints)