FlexiDraft™ brochure - Flipbook - Page 5
PITFALL #1
INSUFFICIENT CLEANING
OF THE BEER LINES
PITFALL #2
LIMITED SHELF LIFE ONCE
KEGS ARE BROACHED
PITFALL #3
WRONG BEER TEMPERATURE
AND PRESSURE
A traditional draft beer system must be emptied and
cleaned a minimum of once a week to avoid bacterial contamination in the beer lines. This is what can
make the beer cloudy or taste “off”. Line cleaning is a
time-consuming and costly process but is essential to
ensure good draft beer.
Once a keg is broached, it should preferably be emptied
within 3-6 days. If the keg stays tapped for any longer,
the beer is likely to lose its original quality. This means
that outlets risk wasting half-full kegs or giving customers a bad beer experience.
Too often, incorrect temperature and pressure spoils
the customer experience and results in 昀氀at beers or
fobbing. On a sunny day, you normally want a draft beer
to be served cold. Conversely, you might typically want
a specialty beer to be served at different temperature
than a traditional lager.
SOLUTION
SOLUTION
SOLUTION
FlexiDraft™ eliminates expensive cleaning processes and
ensures consistent beer quality. The kegs are located in
a cold environment, directly below the dispensing tap,
ensuring an extremely short 昀氀ow distance through the
hygienic disposable One-Way Beer Line.
Since there is no accumulation of bacteria in the One-Way
Beer Line and because the beer is always kept cold, it will
remain fresh for up to 30 days.
With FlexiDraft™, pressure and temperature are 昀椀xed at
a brewery speci昀椀ed level. The temperature of the cooled
keg is independent of the ambient temperature and can
be adjusted for various types of beer, allowing the serving
temperature to be individually customized.
5 | FLEXI-DRAFT.COM
FlexiDraft™ is also the perfect solution for specialty beers
as you can serve lower turnover beers without risking
them going off.
What’s more, the 昀椀xed gas feed pressure ensures that the
system is always working optimally.