valutazioni - 2, GPA: 4
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Facilità d'uso
NOTE: Cabinet Temperatures lower than 34° will not allow for proper defrosting of the evaporator coil. If defrosting is necessary, turn the control knob to the OFF position until coil is defrosted. Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice. Form No. Z2268 6 Cleaning the Beer System – Single Keg Beer Dispensers The entire beer system, to include the faucet, flexible beer line and tapping devices must be cleaned at regular intervals. We recommend flushing the entire system with fresh water immediately after a keg has been emptied. Once each month the system should be cleaned chemically. It is recommended that you purchase Perlick’s Pump Type Sterilizer, as shown below. It is equipped with an adapter that attaches directly to the faucet shank in lieu of the faucet. It is also available with a slip coupling for those who choose to clean their faucets in place. Part Nos. Description 887P 1.2 Gallon sterilizer w/faucet coupling. 887PSC 1.2 Gallon sterilizer w/slip coupling. 848A33 33 oz. liquid alkaline cleaner. No. 887P Cleaning the draft beer system will help to eliminate the build-up of the following materials: Bacteria: Beer is an excellent food for bacteria (none of which is harmful). Proper conditions may begin the growth of bacteria in draft beer and on the beer faucet. By regular cleaning, we prevent this bacterial buildup and maintain the quality of the draft beer. Greenish or yel lowish colored material on the faucet may indicate bacterial growth. Yeast: All domestic draft beers contain a small amount of yeast which remains in the beer from the fermentation process. When the temperature of draft beer exceeds 50° a process of secondary fermentation may take place. The beer faucet may exhibit a white colored substance (yeast build up) if not cleaned on a regular basis. Beer Stone: All beer contains calcium which is present from the grains used in the brewing process. it is an important natural material in draft systems in that as it oxidizes it coats the internal parts of the beer lines and equipment. This thin coat of beer stone helps prevent the beer from picking up strong metallic or plastic flavors as it flows through the system. The beer stone will continue to build if the system is not cleaned properly or regularly and can cause drawing problems if it begins to flake off. Beer stone is present if one can see a brownish color on the faucet or inner wall of the beer line, or tobacco- like flakes in the beer. Cleaning the Cabinet Use a mild detergent and water to clean the inside and outside of the cabinet. Dry thoroughly. Never use a scouring pad or abrasive cleanser. NOTE: An industrial strength, commercial cleaner can be used to clean the outside of painted cabinets. Cleaning the Condenser Use a long handled, stiff brush to clean the dirt from the front surface of the condenser. Keeping the condenser free from dust and dirt will ensure efficient operation. CAUTION: Do not bend the fins while brushing the front of the condenser. Condenser The condenser (located behind the back cover) should be inspected every 30 days and cleaned, if necessary. Failure to keep the condenser clean will cause a loss in condensing unit efficiency. Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice. Form No. Z2268 7 Pouring a Perfect Glass of Beer – Single Keg Beer Dispensers STEP 1 Start with a clean glass. Place the glass at a 45° angle, one inch below faucet. Do not let the glass touch the faucet. Open the faucet all the way. STEP 2 . After the glass has reached half full, gradually bring the glass to the upright position . . STEP 3 Let the remaining beer run straight down the middle of the glass. This ensures proper release of CO2 by producing a 3.4” to 1” foam head. STEP 4 . Close the faucet quickly and completely. Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice. Form No. Z2268 8 Trouble Shooting – Single Keg Beer Dispensers Beer Service Problems Cloudy Beer: Beer in glass appears hazy, not clear. ¦ Wild Beer: CAUSES: Dispensed beer has either too much foam or ¦ Dirty glass. is all foam. ¦ Dirty faucet or beer line. CAUSES: ¦ Beer has been dispensed improperly. Solution: See pouring instructions on page 8. ¦ Regulator pressure is set too high. ¦ Warm keg temperature. Solution: Keg must be colder than 40°. Target temperature is between 36° and 38° F. ¦ Cabinet door is opened and closed frequently and temperature is warmer than 38° F. Solution: Adjust temperature to between 36° and 38° F. ¦ Kinks, dents or obstructions in the line. ¦ Using oddly shaped glasses. Frosted, waxed or styrofoam containers may cause foaming. ¦ Dispenser has been turned off for a long period of time. ¦ Faucet is bad, dirty or in a worn condition. ¦ Regulator malfunction. Flat Beer: Foamy head disappears qu...
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