Ice Bank Beer System Manual
www.lancerbeverage.com
Page 4 of 17
Hoshizaki Lancer reserve the right to change specifications without notice.
Part No: 68000213
Images are for illustration purposes only as product may vary.
No 072-2 – 26 May 2020
2. Basic Cellar Procedures
Changing a Keg
1. Disengage the handle of the Keg Coupler on empty keg.
2. Disengage the Drop Lead from Keg Coupler.
3. Remove the Coupler from the Keg.
4. Check the integrity of the keg seal and spray with sanitizer
5. Place Keg Coupler on the new keg and fit the Drop Lead.
6. Engage the Handle.
7. Check the beer flow through the tap, pouring until it is completely full of beer. ”
End of Trade Procedures
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Disengage keg couplers handles on kegs.
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Leave drop leads connected to keg coupler.
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Turn off CO2 supply.
Gas System
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This Gas System meets AS5034 and your Certificate of Compliance is completed on
Appendix C in this manual.
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The system is set up for a regulator to supply Beverage Gas CO2 into the keg. The
purpose of the CO2 is twofold. The first is to provide the energy to dispense the beer
and the second is to provide a blanket of CO2 on top of the beer to ensure balance of
correct CO2 % is maintained in the beer. This is crucial.
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For Nitrogenous Beers and Stouts a separate Regulator will supply a Stout mix which
is70% N2/ 30% CO2 - blend. Nitrogenous Beers when dispensed through a restrictor
plate in the tap will produce the tight thick head associated with Stouts.
Recommended Maintenance Schedule
Lancer offers a Preventative Maintenance Program for all Quarterly, 6 month & 12 month
checks. Please contact the Lancer National Service Centre on 1300 551 361 to obtain a
quote. You should check over all the cellar equipment on a weekly basis. Worn O-rings
and check valves can be easily replaced and will stop costly leaks or frustration with
using equipment.
Spare Parts can be ordered by:
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Phone: 1300 551 361
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Email: [email protected]
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Website: www.lancerbeverage.com
Daily
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Check gas system for leaks
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Check beer system for leaks
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Check operation of beer taps
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Inspect and replace as necessary all visible O-rings
Weekly
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Chemically clean beer lines and equipment as required
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Rinse any external residues from taps, couplers and fittings with hot water
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Check temperature of dispensed beer (0.5°C to 3°C is acceptable)
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Check operation of glass cleaning equipment
