Beer Line Cleaning Procedure [FOH-OPP-03]

SOP Number: FOH-OPP-03

Department: Beer Line Cleaning Procedure

Date Issued: 8 November 2022

Step by step guide

1. Turn off all gasses.

2. Fill Water tank half way (25 litres of water) Do not add cleaning chemicals yet.

3. Bleed excess gas from the system using the two grey switches located at the left of the diagram. Turn switches back to normal when this is completed.

4. Connect the coupler from the kegs to the appropriate cleaning sockets in the wall.

5. Remove the cask ale line from the keg and insert it into the water tank, making sure it is reaching the bottom of the water tank.

6. Turn off all gasses using the individual switches above the chambers (yellow and black switches down, red switch horizontal).

7. Turn all switches on the chambers from serve to clean by turning anticlockwise and flick the Peroni chambers switch down to put it in clean mode.

8. Turn on the beer line gas switch - large yellow switch on the green 70/30 line and turn on only the 70/30 gas cylinder.

9. Fill up the chamber with water by bleeding the chamber with their switches on the top.

10. Go back to the bar and pull through until beer turns to water.

11. Once you know that water is pulling through the system correctly, go back down to the cellar and add beer line cleaner (5ml per litre, - 125ml for 250 litres, - approx ½ pint for half a tank of water).

12. Pull the beer line clean through into the lines and leave it for 30/40 minutes. It is recommended that every 10 minutes you pull through a little more, keeping any built up bacteria moving through the line.

13. After 30 minutes, pull through all the chemicals until the lines are empty.

14. Repeat the pull through process twice with only water to ensure there is no chemical in the lines.

15. Turn the 70/30 gas back off, and bleed excess gas from the system.

16. Turn the large yellow switch on the green 70/30 line back off.

17. Remove all the couplers - attach them back on to the kegs and the cask ale line to be inserted back into the barrel.

18. Turn all the individual gas switches back on.

19. Turn all the switches on the chamber from clean to serve.

20. Turn back on all gasses and pull the beer back through the lines.

21. Ensure you record the correct wastage on the tills.