Pizza Today - June 2019 - 28

operators should do it themselves to
make sure it's done frequently and
correctly to their standards. We pride
ourselves on running the cleanest draft
system we can. Full system breakdown
of couplers and faucets every week, as
well as cleaning the lines at least once
a week and every time we change beers
on a draft line."
Pinthouse Pizza considers cleaning
a valuable educational opportunity. "A
lot of customers don't understand the
difference between clean or dirty draft
systems, so part of our job is letting
people know what we do to keep it
clean, and describing what happens
with dirty systems. Guests share stories
about unpleasant tasting experiences
elsewhere, which gives us the opportunity to educate." Passey adds, "we
have a huge advantage since we have a
brewery at every pub, with head brewers able to review and replace faucets
and couplers as needed."
Two primary types of cleaning
apparatus are available. An electric
recirculating pump is favored for nearly
all systems, because it administers
mechanical cleaning by increasing the
normal flow rate through the beer lines
during the cleaning process, as well as
reversing flow. The Brewer's Associa2 8 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 9

tion does not recommend relying on a
static or pressure pot for cleaning.
Because they lack mechanical action,
they require at least 20 minutes of
soaking time to compensate.
Product loss is an inevitable cost of
cleaning. "You lose three-quarters of
an ounce of product per foot of line
when cleaning," says Lenox-Martell's
Thomas. "So, a 100-foot run loses 75
ounces of product, that's almost five
pints."
"We consider it a cost of operating and maintenance, just the price of
clean beer," acknowledges Passey at
Pinthouse.
EMPLOYEE AND CUSTOMER SAFETY MUST
BE PRIORITIZED. Chemical cleaners

are caustic or acidic, so eye protection, gloves and boots are mandatory.
Safety data sheets accompany cleaning
solutions. Post these sheets and train
employees accordingly.
After chemically cleaning lines, flush
with water until no trace of detergent
remains. Verify this by testing pH.
When the post-cleaning water reaches
the same pH as tap water, rinsing is
complete. While strips may be used, a
pH meter is far more accurate, according to Scott.

Cleaning solutions are highly alkaline or acidic, so they may qualify as
hazardous waste and be inappropriate
to send down the drain. Check local
laws and sewer capabilities for responsible disposal.
Specific cleaning instructions are
widely available. Equipment suppliers and cleaning solution suppliers
may provide protocols. The Brewers
Association offers two free downloadable Draught Beer Quality Manuals,
a 32-page resource for retailers (also
available in Spanish) and a 92-page
edition with greater technical detail,
along with a printable log.
The manual states: "Time, temperature, mechanical action and chemicals
(including concentration) are the four
interdependent factors that determine
draught system cleaning effectiveness... If one factor is reduced, the loss
must be compensated for by increasing
one or more other factors." Essential to
balancing these components is following instructions exactly for the specific
system and chemicals employed.
GENERAL MINIMUM CLEANING AND MAINTENANCE GUIDELINES INCLUDE:

* Every two weeks: Alkaline cleaning
of draft lines for organic contaminants.
Disassemble, clean and inspect faucets,
couplers and tapping devices. Clean
FOB-stop devices.
* Quarterly: Acid cleaning of draft
lines for mineral deposits.
* Every six months: Disassemble and
clean FOB-stop devices.
* Annually: Replace poly vinyl jumpers and direct draw lines.
Serving a flawed, sub-par pint is bad
for your brand. Offering patrons an
exciting, revolving selection of craft
brews demands commitment to a
consistent cleaning routine, ensuring
they'll be handed a delicious, highquality brew every time, bringing them
back for more pints and more pizza. n
ANNELISE KELLY is a Portland, Oregonbased freelance writer.
http://www.PIZZATODAY.COM
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