SSS - Dağıtıcılar

Evet. Şişe doldurma: gıda sınıfı karbondioksit, saflık:% 99,995

CO2 şişesi, 2,0 kg yakl. 600 litre bira

CO2 şişesi, 0,5 kg yakl. 150 litre bira

Evet, basınçlı hava dağıtıcısı ile hem CO2'li hem de CO2'siz dağıtabilirsiniz.

Fark: basınçlı hava dağıtıcısı için bir CO2 şişesine ihtiyacınız yoktur, bira dağıtıcıya basınçlı hava ile taşınır. CO2 şişesi CO2 dağıtıcısı için gereklidir.

Avantajlar ve dezavantajlar:

Basınçlı hava dağıtım sistemleri:

Avantajlar: CO2 şişesi yok, CO2 şişesiyle de kullanılabilir.

Dezavantajlar: yok

CO2 dağıtım sistemleri:

Avantajlar: kapalı sistem (hava girmez).

Dezavantajlar: yok

Usually not. The coolant flows through the cooler in several parallel "lines" anyway. And if the cooler no longer works, please contact our customer service by phone or email.

Possible causes:

The barrel is empty.

The line shut-off valve for the beverage line is closed.

The beer line is blocked (e.g. ф cleaning sponge)

The beer line is kinked

The keg is frozen.

The keg tap head is incorrectly assembled.

The carbon dioxide bottle is empty.

The line shut-off valve for the compressed gas line is closed.

The lip valves in the beer catcher are glued, so no carbon dioxide gets into the barrel.

The carbon dioxide line is leaking.

Dry glasses

Glaziers from the dishwasher

Tap pressure is too low.

Determine the beer temperature and read the associated saturation pressure.

5 ° C = 0.8 bar

6 ° C = 0.9 bar

7 ° C = 1.0 bar

8 ° C = 1.0 bar

9 ° C = 1.1 bar

10 ° C = 1.2 bar

11 ° C = 1.3 bar

12 ° C = 1.4 bar

13 ° C = 1.5 bar

14 ° C = 1.5 bar

15 ° C = 1.6 bar

16 ° C = 1.7 bar

17 ° C = 1.8 bar

18 ° C = 1.9 bar

19 ° C = 1.9 bar

20 ° C = 2.0 bar

21 ° C = 2.0 bar

22 ° C = 2.1 bar

23 ° C = 2.2 bar

24 ° C = 2.3 bar

25 ° C = 2.4 bar

26 ° C = 2.5 bar

Depending on the type of beer. If you tap with CO2 then usually several days or even weeks It is best to use compressed air on the same day or the next day.

Use the tap wrench for this. Screw the union nut to the right to loosen the tap.

Screw the union nut to the left to screw the tap back in.

Almost every beverage dealer or hardware store.

Screw the union nut to the right to loosen the tap> screw the appropriate cleaning adapter to the system> connect the cleaning adapter to the beer hose and the dispenser column.

The connections can differ depending on the tap system. If you would like advice, please contact our customer service by phone or email.

With the cleaning set small:

Cleaning adapter, Gardena connection, tap key, keg brush, cleaning sponge, tap tap grease

- Remove the tap attachment with the tap key

- Detach the beer hose from the keg and place it in a container

- Connect the cleaning adapter to the Gardena connection

- Insert cleaning sponges of the appropriate size into the cleaning adapter

- Screw the cleaning adapter onto the connection from the tap thread

- Connect commercially available water hose with Gardena coupling to the Gardena connection

- Start water inflow

- The cleaning sponges are now rinsed through the line and thus clean the

Pipe, at the end they fall into the provided container

- In addition to this mechanical cleaning, cleaning with e.g. Bevi

Fill the power powder / solution into the hose using a funnel and rinse with plenty of water

- Clean the dispensing head with the keg brush and grease the metal parts

Cleaning set, big

Beer line cleaning device, sponge balls, tap grease, cleaning adapter, tap key, keg cleaning brush, 10mm nozzle with 5/8 “screw connection, Bevi-Power powder

- Remove the tap attachment with the tap key

- Screw on the cleaning adapter

- Grommet, screw connection and clamp with one of the hoses that already has one

has one-sided screw connection

- Connect this hose to the cleaning adapter

- * For swivel valves, connect the hose to the enclosed Unex hose clamp

- Approx. 4 cleaning sponges in the appropriate size in one of the two

Place sight glasses

- Unscrew the keg and the beer hose with the other sight glass

connect

- Now take another hose with screw connection and connect it with

the tap and a fresh water connection

- The hose without screw connection is the waste water hose and is attached to the side

Cleaning device inserted.

- Start cleaning:

- Turn on the tap, by turning the setting lever

Cleaning balls by the water pressure alternately through beer hose and

Dispenser pressed

- The dirty water goes into the drain, the sponges remain in the sieve

Cleaning with chemical additives:

- Pour powder into one of the sight glasses

- Add water to the system, wait for the powder to dissolve

- Rinse the system as mentioned above

- Leave the cleaning solution in the system for a while

- Rinse with water and cleaning sponges

Clean the keg with the keg brush, grease the metal parts

• With single-line dispensing systems, a hose with screw connection and a double thread nipple remain.

The compensator tap has a kind of "nozzle system" inside. This is a conical / conical plastic spigot that can regulate the flow or stop it completely. With the help of this plastic cone, the compensator (hence the name), it is possible to dispense even wheat beers without foam. Compensator taps work with a higher pressure than piston tap valves etc.

Butts and taps are simply the beer supply.

In our list you will find the brewery and the corresponding tap head! If you are still not sure or have not found your brewery in the list, please call the brewery / beer supplier and ask them there.

With a beer dispenser there are some things that should be considered due to hygiene. This means that germs can easily and quickly form on the hoses, pipes and lines, as well as on the tap. Of course, this is not a good thing and should be avoided. In order to avoid this, not only thorough and correct cleaning is important, but also regular and, above all, a sufficiently frequent cleaning. Of course, it also depends on how often you use your beer tap and how often it is connected to the electricity or the beer keg. However, weekly basic cleaning is recommended. In addition, you should make sure after daily use that there is no beer left in pipes, lines or anywhere else outside the barrel. Cleaning with hot water or a hot cloth is recommended. For cleaning in the catering sector, there are even precise regulations and laws on how often cleaning should take place.

In the PYGMY systems with John Guest connections, the beer hose / compressed air hose is only plugged in and secured with a circlip.

John Guest - insert system, there are no nuts etc. needed to attach the hoses. In dispensing systems with ⅝ connection, the hoses are fastened with nuts / clamps / seals.

The locking rings are used to secure the John Guest connections and are attached to the inner ring after the hose is inserted.

The hoses remain tight and tight even when there is no circlip.

Yes, everything is individual, depending on the type. Please contact our customer service by phone or email.

100% nitrogen. Classification H290

All CO2 bottles / nitrogen bottles have 10 years TÜV

Mostly ⅜ (John Guest) or ⅝ connections. Appropriate adapters are available for this. For more information, please contact our customer service by phone or email.

If you're thinking about buying a beer tap, you might be wondering what else you need. You may be wondering if additional things are needed regularly. On the one hand, you want to drink beer with the beer dispenser. To have this beer, you definitely need a beer keg. You can usually take a normal 5l beer keg from the supermarket and connect it to the tap. Furthermore, the beer tap system is also operated with CO2 as a pressure medium. A CO2 bottle is used for this. Normally, like most parts of the beer dispenser, it should already be there. But of course the CO2 is just as much a consumer product as the beer. That's why you sometimes have to buy something here. If you have a compressed air dispenser, then no CO2 is required.

A pressure reducer (or pressure reducing valve, reducing valve) is a pressure valve for installation in a hose or line system which, despite different pressures on the inlet side (inlet pressure), ensures that a certain outlet pressure is not exceeded on the outlet side.

Better not

You must have added too much CO2 to the beer. Make sure to reduce the pressure after tapping to approx. 1 bar.

The two most common cooling methods: dry cooling and wet cooling.

In the end, both methods have the same effect. The beer is cooled on the way from the beer barrel to the tap, which means that pre-cooling is usually not necessary.

The dry cooler works with an aluminum block, from which the heat is extracted by a chiller. The beer is fed through this cooled aluminum block with the help of an extra cooling coil, which lowers it to the desired temperature. The required lead time of the once-through cooler for dry cooling is a few minutes depending on the tap system. With this mode of operation, you can only cool as much as the chiller can do.

The wet cooler, on the other hand, works with water cooling. The dispenser must be emptied accordingly if it is transported frequently, because transport with a filled cooling medium is almost impossible. The transport is emptied, but also the tap itself is very light and therefore runs effortlessly. The water has to be refilled before commissioning and is then cooled down by the chiller. The water should be changed frequently in a stationary dispensing system, otherwise the water will rot.

As with dry cooling, the beer is then cooled down with the help of a special cooling hose that is led through the cold water during transport from the beer barrel to the tap. The heat capacity of the water now ensures that more beer can be cooled over a certain period of time. Ice banks can also form, which can save energy. The lead time of the once-through cooler for wet cooling is 1-2 hours, depending on the model and manufacturer, which makes spontaneous commissioning impossible.

Beer tastes best freshly tapped and is in no comparison to cans or bottled beer from the trade. If you also like garden parties at home, which organize one or the other grill party or just like to sit together with friends and enjoy a fresh beer, your own beer tap is well advised. It does not always have to be a professional beer dispenser for several thousand euros, but there is enough choice in the middle price segment that really offer a good quality, draft beer.

CO2 is mostly used as a gas to bring the beer to the tap by pressure. Sometimes a mixed gas of carbon dioxide CO2 and nitrogen N2 is used instead or just nitrogen N2. But how does a tap work that works entirely without one of these gases? The further possibility with a dispensing system is a pump, also called a membrane pump. This principle works through air pressure. So you don't need an extra gas container with CO2 or nitrogen here. With the method with the pump, air is simply let into the hoses. The fact that the air is then pumped into the beer keg creates an overpressure in the keg and the beer then flows easily to the tap.

Cooling is of course a prerequisite for drinking fresh and cool beer. But how does a tap actually cool?

The principle of cooling in a tap system is basically the same as that in a refrigerator and works according to the compressor method. The once-through cooler runs in lines through the system and cools the beer down to 4 to 7 ° C. The principle of the dispensing system and the refrigerator works in such a way that a special liquid runs in the circuit and first evaporates and removes heat from the surroundings. The steam then becomes liquid again with a compressor. This creates a cycle that is also present on the back of the refrigerator. This technology uses electrical energy to operate the circuit and the compressor. Therefore, the setup also takes about an hour to be able to produce cool beer. Because of the cooling, the tap system therefore also consumes electricity when the system is connected to the electricity but the tap is not actuated.

Nowadays it has become quite normal to drink freshly tapped or freshly mixed drinks from the tap. But how long has this been possible? And who invented the tap system in the first place?

It was a Dutchman who invented the beer pump on which today's dispensing systems are based, so to speak. John Lofting patented a pump for beer and liqueurs in 1691. This was then improved by a Briton who patented the typical beer pump handle in 1785. This dispenser was a further development. This Brite was called Joseph Bramah, who then particularly changed the tap or beer pump in 1797. Back then, of course, they were all manual beer pumps. Today's electrical equipment and functions are therefore further developments that have only recently been added.