Frequently asked questions about cleaning your system
About draft beer system cleaning, and our specific processes
Every two weeks. Ohio Liquor Control regulations mandate that your system be cleaned no less often than every 14 days.
Local city and county health departments (there are more than 100 of them in Ohio) are responsible for inspecting your draft beer system to ensure that this is done.
You're also required by law to keep a signed record for them, showing the date that each cleaning was done, as well as which methods were used, and to keep it available to them for two years afterward.
In a COVID-19 world you can expect local health inspectors to become more intent on inspecting to see if you're meeting this public health requirement and enforcing your compliance with it.
It's just bad business to be out of compliance with this rule. If you're cleaning less often than this, then your Coil Cleaning Record Cards show a signed record of every violation of this rule on your premises for the past two years. And you can be cited and fined for every one of them.
Maybe. But probably not well enough to pass an inspection.
Ohio Liquor Control Commission rules mandate that specific equipment and methods be used to clean and sanitize draft beer systems on a specific schedule. And the person who performs the work must sign the Coil Cleaning Record Card each time it's done, detailing the methods used.
This kind of work requires extra equipment and training, and it's a lot of responsibility to put on hourly employees.
Any experienced restaurant owner or manager with P&L responsibility will tell you that it's best to assign this work to a professional.
Are your bartenders pouring away excess foam away to get full pours for each beer? This is waste and it's almost always caused by improper cleaning, or improper calibration due to sediment accumulating in your lines.
This wastes a lot of beer. It's not just air or CO2. It's beer and you're paying for it to be poured down the drain.
We use proper cleaning methods and appropriate equipment for each system we clean. They're not all the same. Cleaning each system properly ensures that we thoroughly remove all microbes and accumulated sediments from your lines, fobs and faucets.
When we clean your system your beer will flow freely again, at the right pressure, and you won't see your bartenders pouring foam down the drain anymore. Your profits will rise accordingly.
If you give us a chance to demonstrate our methods and the results we get, we're confident we can win your business.
Here's how sure we are that we can do a better job than almost any other line cleaner: Schedule an appointment with us to clean on the same day that your next regular cleaning will be done. We'll clean immediately after they're finished and show you how much crud they're leaving behind in your system.
We've won most of our customers by doing demos to prove the value of our work. When you see how well we do this, you'll wonder why you ever paid anyone else to do it.
We typically charge $6.50 per tap for regularly scheduled line cleaning performed every two weeks.
This may be more than what you're paying for cleaning now. But whatever you're paying someone to not do it right is too much.
Who decides how often we should clean and how line cleaning should be done?
4301:1-1-28 Beer and wine: cleaning and sterilizing dispensing apparatus.
(A) Cleaning of beer and wine apparatus, pipelines, and barrel tubes.
(1) Beer pipelines, barrel tubes, faucets, and taps must be cleaned not less than every two weeks, or as recommended by the beer manufacturer, equipment manufacturer, or manufacturer of the chemical cleaner used. In all such methods, the cleaning must be done with a suitable detergent, detergent and sterilizer, or either of the above in combination with an external audio frequency device.
We are Micro-Matic certified and trained technicians who follow the industry's best practices which are developed by the Brewers Association to ensure you're serving clean, safe draft beer to your customers. This video shows the process we follow, every time we clean