Draught Academy Name_______________ Date__________________ _
BBS Systems Vancouver BBS Systems Calgary BBS Systems Edmonton BBS Systems Red Deer BBS Systems Victoria 7630 Winston St. 3-417 53 rd Ave SE 3534 – 78 th Ave NW Red Deer, Alberta 4250B Commerce Circle Burnaby, BC V5A 2H4 Calgary, Alberta T2H 2E7 Edmonton, Alberta T6B 2X9 Toll Free: 1-877-420-4305 Victoria BC V8Z 4M2 Local: 604-420-4305 Toll Free: 1-877-420-4305 Toll Free: 1-877-420-4305 Fax: 403-243-0069 Local: 250-383-7134 Toll Free: 1-877-420-4305 Fax: 403-243-0069 Fax: 780-450-0551 E-mail: info@bbssystems.com Fax: 250-383-5326 Fax: 604-420-7660 Email: info@bbssystems.com Email: info@bbssystems.com E-mail: dave@bbssystems.com E-mail: info@bbssystems.com
Section 1 Keg Storage and Dispense Temperature
TEMPERATURE & STORING DRAUGHT BEER Pasteurized vs. Non-pasteurized Keg Beer Shelf Life
TEMPERATURE & STORING DRAUGHT BEER The most common service or trouble call usually relates to temperature . As the temperature rises the CO2 stays in solution at CO2 in the beer expands and the correct temperature. breaks out of solution. STORE AND POUR AT 38 °F (3 °C)
TEMPERATURE & STORING DRAUGHT BEER The most common service or trouble call usually relates to temperature. STORE AND POUR AT 38 °F (3 °C)
Section 2 Dispense Gas 30% CO2 100 % 70% CO2 N2
Dispense Gas Selection
Air Compressors MUST NOT be used to dispense Beer! Problem: Compressed air alters the integrity of draft beer.
Standard CO2 Cylinder • For Short Distances (Direct Draw Systems) 100 % CO2
Mixed Gas Cylinder – CO2 & Nitrogen (aka “Beer Gas”) Mixed gas at 30% CO2 & 70% Nitrogen meets the Guinness specification only for • For Long Distances beer dispense and does not contain (Long Draw Systems) the required amount of CO2 for most products 30% CO2 70% N2
DOES THE BLEND REALLY MATTER? 30 % CO2 & 70% N2:
MCDANTIM - BLEND SELECTION CHARTS CO2 Content (vol/vol) Keg Pressure (psi)
Mixed Gas Blender • For Long Distances (Long Draw Systems)
Mixed Gas Blender
VALUE ADDED OPTIONS Nitrogen Generator Lager Stout
Notes:
Section 3 System Components BREWMASTER TWO Glycol Outgoing Supply Line Foil Wrap Moisture Barrier Wrap Glycol Return Line
Keg M- SYSTEM
Keg Sizes or 20 Litre or 30 Litre 58 Litre 30 Litre
Primary Regulator Pressure CO2 Inlet CO2 Relief Valve CO2 Teflon N2 Inlet Nipple Nut Washer Nipple Button-Spring Retainer Shut-Off Valve Seat Spring Diaphragm Seat Assembly Capsule Assembly Bonnet Gasket Bonnet Spring Bonnet Assembly
Primary Regulator Cylinder Valve: Keg Pressure Turn counter clockwise and Gauge open valve completely. Adjusting Screw: Cylinder Turn clockwise to Pressure increase pressure. Gauge • Gas Flow To Primary Regulator • Gas Flow To Coupler (or) Secondary From Gas Source From Primary Regulator
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)
Secondary Regulator Pressure Line
Keg Coupler Check Ball Retainer Check Ball Probe Handle Assembly Probe Seal Probe O-Ring Check Valve Hex Nut Hinge Pin Pressure Relief Valve Assembly Hose Nipple Body Washer
Keg Coupler Systems
Vinyl Beer Tubing (drop down line) Wall Bracket
FOB
FOB
Beer Lines
Trunk Line BREWMASTER TWO Glycol Return Line Glycol Outgoing Foil Wrap Moisture Supply Line Insulation Barrier Wrap
Glycol Cooled System – Glycol Deck (or Power Pack)
Glycol Deck
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.
Draught Towers – Air Cooled
Draught Towers – Glycol Cooled
Draught Towers – Kool-Rite Patent Pending Double “D” Tower Body Cold Block Housing Thermal Foil Tape Product Path Leak Proof Foam Insulation Copper Double O-Rings Coolant Line Foam Insulation Stainless Steel Barb End
Faucet Common Replacement Parts Part Description Reason For Replacement 4318 Coupling Washer Leaking at coupling nut Faucet Knob 4324 Shaft Washer Leaking at spout 4308 Friction Washer Tension on tap marker Lever Collar Lever Bonnet Friction Washer Ball Washer Lever Shaft Shaft Coupling Body Shaft Nut Seat Washer
Faucet Faucet Open: Faucet Closed: Dispensing Flow Stops Vent Holes
The PERFECT POUR – always use a BEER CLEAN glass!
Notes:
Notes:
Section 4 Draught Systems
DIRECT DRAW SYSTEM - DISPENSING UP TO 5 FEET Self-Contained Keg Storage & Dispensing
DIRECT DRAW SYSTEM - DISPENSING UP TO 5 FEET
DIRECT DRAW SYSTEM - DISPENSING DIRECTLY THROUGH WALL Walk-In Cooler System Evaporator Unit Shanks Secondary 50 Liter Regulators Cleaning Bottle Gas Line Coupler Keg Stacker CO2 Purifier Beer Hose Kegs CO2 Regulator CO2 Cylinder
LONG DRAW DRAUGHT BEER SYSTEM GLYCOL / FREON COOLED - DISPENSING UP TO 500 FEET Pressure Side Beer Side
Notes:
Section 5 System Balance & Restriction
FUNDAMENTALS
AFFECTS ON TEMPERATURE & APPLIED PRESSURE
RESISTANCE + 1/2 lb/foot Gravity Altitude – 1/2 lb/foot
BEER LINE RESISTANCE
DIRECT DRAW SYSTEM BALANCE
LONG DRAW SYSTEM BALANCE
LONG DRAW SYSTEM BALANCE BALANCE THE FOLLOWING SYSTEM:
Notes:
Section 6 Line Cleaning
WHY ARE WE CLEANING? 1. 2. 3. 4. 5. Micro-organisms Ingredients in the Biofilm forms Micro-organisms Micro-organisms in are then held beer are attracted over the surface the biofilm release are transported at the surface. to the surface of the tubing, CO2 and off-flavors to the surface of of the tubing. making it easier for into the beer, the tubing. micro-organisms breaking off in to adhere to the clumps causing cloudy beer. tubing.
WHAT ARE THE ELEMENTS WE ARE CLEANING FOR?
CLEANING CHEMICALS
CLEANING METHODS • Pressurized Cleaning
CLEANING METHODS • Pressurized Cleaning
CLEANING METHODS • Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE !
• Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE !
• Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE !
• Recirculating Pump Cleaning – UP TO 80X MORE EFFECTIVE !
Line Cleaning Checklist 30 DAY
Notes:
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.
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.
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.
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