GB2140121A

GB2140121A - Cleaning beer-lines

Info

Publication number: GB2140121A
Application number: GB08412470A
Authority: GB
Inventors: Kevin John Singleton
Original assignee: Individual
Current assignee: Individual
Priority date: 1983-05-16
Filing date: 1984-05-16
Publication date: 1984-11-21
Also published as: GB2140121B; GB8412470D0

Abstract

In a method of, and apparatus for, cleaning a beer-line, the beer-line is flushed with water and then water and a cleaning fluid are supplied separately in a controlled manner and in predetermined ratio to a reservoir which serves as the inlet to a pump, and thereafter the cleaning fluid/water mixture is pumped continuously without a soak through the beer-line until it is cleaned. Thereafter the beer-line is flushed with water.

Description

SPECIFICATION Cleaning of beer-lines This invention relates to a method of, and apparatus for, cleaning the pipes connecting the storage containers and the dispensing outlets for beer in licensed premises.

It is usual for beer, lager and the like, hereinafter referred to as beer, to be dispensed in public houses and other licensed premised from storage kegs kept in the cellar of the premises. The kegs are connected by pipes, known as beer-lines, to dispensers on the bar. Usually the beer is forced along the lines by CO2 gas introduced into the keg and the dispenser may then consist of a simple ON-OFF tap. Alternatively, CO2 is introduced into the keg at a sufficient pressure to force the beer from the keg via a pipe to an electric pump which pumps the beer along the line to a simple ON-OFF tap. Alternatively, the electric pump may in turn via another pipe feed a metering device. The dispenser on the bar now consists of a solenoid valve and push button which, when pressed, allows a measured half-pint to be dispensed.Alternatively, the keg may be unpressurised, generally then known as a cask, the beer-line is now of a larger bore and the dispenser consists of a piston assembly connected to a handle. When the handle is pulled, the piston assembly creates a vacuum in the beer-line and draws the beer from the cask.

Over a period of time, particles of yeast and the like present in the beer are deposited on the walls of the beer-lines and harmful bacteria may build up on the deposited particles.

It is necessary, therefore, to periodically clean out the pipes to remove the deposited particles and kill the bacteria.

One existing procedure for beer-line cleaning is to fill the beer-line with a mixture of concentrated cleaning fluid and water. The mixture, once applied to the beer-line, is allowed to soak for approximately twenty minutes to enable the cleaning fluid/water to remove the deposits from, and kill the bacteria in, the beer-line. The actual soaking time is specified by the manufacturer of the concentrated cleaning fluid. If soaking time is allowed to be prolonged beyond the specified time, or the strength of the cleaning fluid/water mixture is too high, then the beerline can be contaminated by the cleaning fluid.

After the appropriate soaking time, the cleaning fluid/water is flushed out of the beer-line with clean water until all traces of cleaning fluid have been removed.

The concentrated cleaning fluid and water are mixed in predetermined proportions, the ratio of cleaning fluid to water being positively determined by volume when they are introduced into a container. The size of the container will normally be between one to six gallons. This container is either connected to a pump which pumps the cleaning fluid/water into the beer-line to be cleaned, or the container is pressurised to force the cleaning fluid/water into the beer-line. As the cleaning fluid/water is pumped or forced into the beerline, the beer that is in the beer-line is pushed out and wasted. If the beer-line filling operation is not completed when the container of cleaning fluid/water is empty then the beerline filling operation is halted. If further filling of beer-lines is required, an additional fixed quantity of cleaning fluid/water is prepared.

This operation is repeated until the complete filling of the beer-lines is achieved. If, however, the initial fixed quantity of cleaning fluid/water is more than required for the complete filling of the beer-lines, then the remainder of the mixture left in the container after the beer-lines are full has to be disposed of. When the cleaning fluid/water is soaking in the beer-line, any cleaning fluid/water remaining in the container has to be washed out in order to hold a quantity of clean water to be used for flushing the beer-line. Alternatively, another container has to be used to hold the clean water or the cleaning fluid/water may be flushed from the beer-line by connecting the beer-line directly to the mains water supply.

An object of the present invention is to provide a method of, and apparatus for, cleaning beer-lines which is quicker and more efficient than the known method and apparatus.

According to a first aspect of the invention, in a method of cleaning a beer-line, water is introduced in a controlled manner into a reservoir at the inlet of a pump and is pumped through the beer-line to waste so as to flush out any beer remaining therein; water and cleaning fluid are introduced separately in a controlled manner and in a predetermined ratio into the reservoir to form cleaning liquid which is pumped through the beer-line until the required cleanliness is obtained; and thereafter water is introduced in a controlled manner into the reservoir and is pumped through the beer-line to waste so as to flush out the cleaning liquid.

By employing a continual supply of cleaning fluid/water, the soaking time normally required is eliminated and replaced by continual pumping of the cleaning fluid/water through the beer-line until all traces of deposits in the beer-line are removed. Because the fluid/water is moving continually through the beer-line, the detergent/sanitizer action of the fluid/water is drammatically increased.

The time for this continual movement of cleaning fluid/water depends on the type of beer dispensing system, but is mainly between fifty seconds and five minutes. This is comparable with the previously described twenty minutes soaking time.

By completely eliminating the need for soaking time, the opportunity is presented of cleaning the beer-line when a barrel is empty and before connecting a new barrel to the beer-line. Consequently, the beer that is normally pushed out of the beer-line when it is filled with water is not wasted as the beer-line is empty when the cleaning operation commences.

According to a second aspect of the invention, apparatus for cleaning a beer-line comprises a pump having an outlet connectible to a beer-line to be cleaned, a reservoir connected to the inlet of the pump, means for controlling the flow of water to the reservoir, and means for controlling the flow of cleaning fluid to the reservoir in a predetermined ratio with the flow of water.

The cleaning of the beer-line takes place in a much shorter time period than in the previously described known arrangement. The reason for this is that, because the cleaning fluid/water is not allowed to stand in contact with the pipe for a soaking period, the concentration of cleaning fluid in the water can be increased. The continual movement of the cleaning fluid/water mixture through the beer-line removes the deposit from the wall of the beer-line more quickly than if the mixture was allowed to stand in the beer-line.

The effect of the mixture being pumped at a high velocity through the beer-line serves to scour the wall of the beer-line and, furthermore, the scouring effect can be increased by introducing air bubbles into the mixture as it is pumped through the beer-line.

In order that the invention may be more readily understood, it will now be described, by way of example only, with reference to the accompanying drawings, in which: Figure 1 shows diagrammatically an ararrangement for cleaning a beer-line; and Figure 2 shows diagrammatically an arrangement for cleaning a large number of beer-lines simultaneously.

Referring to Fig. 1, an open-topped pipe 1 serves as a reservoir and leads to the inlet of a pump 2. A pair of probes 10, 11 are positioned one above the other and are connected to a suitable electronic circuit. They serve to control the level of the liquid in this reservoir.

Water from a mains supply 1 2 is connected through a regulating valve 6 and a solenoid valve 5 to the pipe 1. Similarly, a container of concentrated cleaning fluid 9 is connected through a dosage pump 8 and an outlet 7 to the pipe 1.

The output of the pump 2 is connected through a non-return valve 3 and a pressure detector 4 to a series of connectors 13, known as a ring main, to which a beer-line to be cleaned can be connected.

When the apparatus is set up, the dosage pump 8 is arranged to introduce concentrated cleaning fluid into the pipe 1 at a predetermined rate compared with the rate of water controlled by valve 6 and supplied to the pipe 1 from the supply 1 2. This ratio of cleaning fluid and water is fixed but the ratio of cleaning fluid to water is normally greater than is usual with prior art arrangements where the mixture is allowed to soak in the beer-line to be cleaned. The rate of water delivery into pipe 1 is set to the maximum required flow rate from pump 2, but the flow rate from the output of pump 2 may be variable depending on the length of beer-line that is being cleaned.

In use, the beer-line to be cleaned is connected to the connector 13. The tap on the dispenser is opened, the detector 4 senses the drop in pressure and starts the pump 2. This allows water initially in the pipe 1 and the pump 2 to be pumped along the beer-line and to waste at the dispenser. As the water level in the pipe drops below probe 11, the water solenoid valve 5 opens and allows water to enter pipe 1. Should the water flow rate from the output of pump 2 be slower than the rate of incoming water into pipe 1, the water level in pipe 1 rises until it covers probe 10. At this point the solenoid valve 5 closes. The probes therefore, ensure that an adequate supply of water or water/detergent is maintained in pipe 1.After the flow of water has flushed out the beer-line, the dosage pump 8 is energised to introduce into the water flowing into the pump the correct proportion of cleaning fluid.

This cleaning fluid and water are intimately mixed in the pump 2 and the cleaning fluid/water mixture is pumped through the beer-line to waste at the dispenser. The flow continues until the required cleanliness of the beer-line has been achieved and then the dosage pump 8 is switched off so that no more cleaning fluid is introduced into the reservoir. The water continues to be pumped along the beer-line to the dispenser until all traces of cleaning fluid are removed. Thereafter, the tap at the dispenser is closed and the increase in pressure in the line is detected by the switch 4 which switches off the pump 2. When the water level in the pipe 1 rises to the level of probe 10, the solenoid valve 5 is closed.

The cleaning sequence may be carried out manually with the operator deciding when the cleaning fluid is to be introduced into the water supply and when it is to be cut off or, alternatively, the cleaning can be done on an automatic cycle of, say, a three minute period in which a timing device switches on the dosage pump 8 and switches it off again at the appropriate time.

Fig. 2 shows an arrangement by which a large number of beer-lines can be cleaned during the same cleaning operation.

Reference numeral 31 indicates a plurality of beer dispensers fitted on a bar and reference numeral 32 indicates a plurality of fur ther dispensers, either on the same bar or on a different bar in the same establishment.

Each of the dispensers 31 is connected via a separate beer-line 33 to the appropriate keg in the cellar of the establishment. Adjacent these kegs there is a duct 35, sometimes known as a ring main. Similarly, in the vicinity of the kegs feeding the dispensers 32, along beerlines 34, there is a second ring main 36.

Beneath the dispensers 31 in the bar, there is a ring main 38 and, similarity, in the bar there is also a ring main 39 close to the dispensers 32.

Cleaning apparatus comprises a pump assembly having an input reservoir 41 to which a clean water supply 43 and a cleaning fluid supply are connected and from which a waste outlet 45 is provided. The water and cleaning fluid are controlled as shown in Fig. 1. Al- - though, in the figure, two sets of dispensers are shown, many more sets of dispensers can be cleaned simultaneously. To this end, the output from the pump in the apparatus 41 is connected to a distributor 47 having up to twelve outlets 49. Each outlet 49 is separately controlled and a timing mechanism in the distributor connects the outlet from the pump 41 to each of the distributors in turn in a cyclic manner. The outputs 49 are connected to respective ring mains 35, 36 and others which may be employed. The ring mains 38, 39 are connected to appropriate inputs on the pump assembly 41.

With this apparatus, cleaning of all the beer-lines in an establishment takes place in one operation and, consequently, this operation is carried out on a, say, weekly basis, as opposed to when a barrel is empty as is the case with the arrangement shown in Fig. 1.

The cleaning operation involves disconnecting each of the beer-lines 33 from its keg and connecting the beer-lines to appropriate couplers on the ring main 35. Similarly, each of the beer-lines 34 is disconnected from the appropriate keg and is connected to a coupler on the ring main 36. The output from each of the dispensers 31 is connected by a pipe to appropriate coupler on the ring main 38 and, similarly, the output from each of the dispensers 32 is connected by a pipe to an appropriate coupler on the ring main 39.

Clean water is supplied in a controlled manner through a valve to the reservoir of the pump from supply 43 and is pumped to the distributor 47 which passes the water in turn, and for a fixed time interval, to the ring mains 35, 36 from where it flows through the beerlines and out of the dispensers 31, 32, respectively. The beer present in the beer-iines 33 is forced out of the dispensers and via the ring main 38 is returned to the pump assembly 41 but it is allowed to go to waste through the outlet 45. After a predetermined time interval, the flow of water to the ring main 35 is stopped and, eventually, the water is supplied to the ring main 36 where it passes through the beer-lines 34, the dispensers 32, and back via the ring main 39 to the pump assembly 41 and then to waste.When all the beer-lines have been flushed with clean water, concentrated cleaning fluid in the required ratio is introduced into the flow of water as it enters the reservoir of pump 41 and the cleaning fluid and water are thoroughly mixed in the pump and then pumped via the distributor to the various beer-lines.

Once the beer-lines have been filled with the cleaning fluid/water mixture, the returns from the ring mains 38, 39 are not allowed to waste, but re-enter the reservoir of the pump 41 to be re-circulated around the beer-lines.

At this stage, no further cleaning fluid is introduced into the circulated fluid/water mixture.

When the beer-lines have been cleaned to the required standard by the flow of cleaning fluid/water through them, the liquid returning to the pump assembly 41 is then diverted to waste via the pipe 45 and clean water without any cleaning fluid in it is passed through the pump and the beer-lines to thoroughly flush out all traces of cleaning fluid. At the end of the flushing out period, the supply is stopped, the pump is stopped when the pipes are empty and they can be connected to the appropriate kegs for the beer supply to continue. All the cleaning processes can be carried out manually or automatically.

If the distributor 47 has six outlets, then up to forty eight metered dispense lines can be cleanded or a maximum of thirty free flow, pump assisted, beer engine outlets can be cleaned.

It is possible to clean a mixture of metered and free flow beer-lines in one operation by allocating certain outlets from the distributor 47 for metered and certain outlets for free flow, pump assisted, beer-engines.

In both embodiments of the invention, rapid cleaning of the beer-lines is brought about to some extent due to the turbulence of the cleaning fluid/water mixture as it is pumped at a high velocity through the beer-lines. This turbulence has a scouring effect on the beerlines. Similarly, in both embodiments, air can be drawn into the pump along with the liquid so that bubbles are formed in the liquid as it is pumped through the pipes, and these bubbles again have a scouring effect on the wall of the pipes.

Claims

1. A method of cleaning a beer-line in which water is introduced in a controlled manner into a reservoir at the inlet of a pump and is pumped through the beer-line to waste so as to flush out any beer remaining therein; water and cleaning fluid are introduced separately in a controlled manner and in a predetermined ratio into the reservoir to form clean ing liquid which is pumped through the beerline until the required cleanliness is obtained; and thereafter water is introduced in a controlled manner into the reservoir and is pumped through the beer-line to waste so as to flush out the cleaning liquid.

2. A method of cleaning a beer-line as claimed in claim 1, where, in the second step, the cleaning liquid is re-circulated through the beer-line.

3. A method of cleaning a beer-line as claimed in claim 1 or 2, where, in the second step, air bubbles are present in the cleaning liquid.

4. A method of cleaning a beer-line substantially as hereinbefore described with reference to Fig. 1 of the accompanying drawings.

5. A method of cleaning a plurality of beer-lines, in which the beer-lines are connected in parallel and are subject to the steps of any preceding claim.

6. Apparatus for cleaning a beer-line comprising a pump having an outlet connectible to a beer-line to be cleaned, a reservoir connected to the inlet of the pump, means for controlling the flow of water to the reservoir, and means for controlling the flow of cleaning fluid to the reservoir in a predetermined ratio with the flow of water.

7. Apparatus as claimed in claim 6, including upper and lower level probes in the reservoir arranged to control the level of liquid therein.

8. Apparatus as claimed in claim 6 or 7, including a distributor connected to the outlet of the pump and which serves to distribute the liquid from the pump to a number of outlets in sequence.

9. Apparatus as claimed in claim 8, in which each outlet is connected to a separate ring main to which a plurality of beer-lines are connected.

10. Apparatus as claimed in claim 7, including means for returning liquid passed through the beer-line to the reservior.

11. A method of cleaning a plurality of beer-lines substantially as herein before described with reference to Fig. 2 of the accompanying drawings.