............ www.truemfg.com ............
True Food Service Equipment, Inc.
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Dispensing pressures differ according to:
• The type of draft dispensing system
• The length of draft dispensing line
• The actual product - some require more,
some require less
• The temperature of the product
• The pressurizing agent: air pressure,
CO2 or special blended gases.
PRESSURE
• Correct temperature is a key factor to consider in storing
and dispensing draft beer. Too cool or too warm may cause
flavor loss, off taste and dispensing problems.
Helpful Hints on Controlling Temperature
• Keep a thermometer handy
• Monitor temperature of draft in your cooler
and at the tap
• Keep cooler door closed as much as possible
to avoid temperature fluctuation
• Regular maintenance of refrigeration equipment
is recommended
TEMPERATURE
Helpful Hints On Maintaining The Correct Pressure:
• Know which pressurizing agent to
use on which product and why.
• Monitor your regulators to ensure
applied pressure remains constant.
• Keep equipment in good repair.
Do not agitate the kegs unnecessarily. If excessive agitation
occurs allow kegs to settle for 1 to 2 hours before tapping.
Prior to tapping the keg, ensure that all beer faucet in the
serving location are in the off position. Completely remove
the dust cover (identification cap) from the keg.
TAPPING
This instruction is TRUE’s
recommended procedure for installing a
remote CO2 container.
REQUIRED TOOLS
• Pliers
• Power Drill
• Silicone Sealer
• Drill bit, 1/2”
STEP 1
Remove black knockout plug with a pair
of pliers.
NOTE
:
Knockout plug for CO2 line can be
locate in two different areas. View
diagram to locate these two areas.
STEP
2
Use drill and bit to bore hole straight
back through wall into compressor
compartment.
STEP
3
Snake CO2 line through hole down
and around exiting behind rear castor
underneath rear grill.
STEP
4
Seal hole around CO2 line with silicone
sealer to prevent cold air leakage.
TDD-1 CO2 KNOCK-OUT
OF
F9
8
7
6 5 4
3
2
Knockout Plug
can be located at
either location.
INSTALLATION / OPERATION INSTRUCTIONS
