
103
Maintenance
Major Components
DISPENSING STATIONS
Daily (365 Times per Year)
•
Take temperature of beer. Pour off the first glass
and take the temperature of the second glass of
beer. The proper temperature of the dispensed
beer is 36°F (2.2°C) to 40°F (4.4°C).
•
Flush all dispenser drains, pour hot water down
drains at closing.
BEVERAGE CONDUITS
Every 4 Months (3 Times per Year)
•
Inspect floor chases and seal any open chase
ends.
•
Inspect beverage conduits for damage. Re-
insulate and seal any un-insulated areas.
REFRIGERATION UNIT
Every 4 Months (3 Times per Year)
•
Clean the refrigeration unit air cooled condenser
using a vacuum cleaner.
•
Inspect glycol bath, verify level of glycol solution is
to fill mark. If below mark, add food grade glycol
solution to bring level back up to mark.
•
Clean out all glycol pump strainers.
•
Check the temperature difference between the
discharge and return glycol lines at the glycol bath.
It should be within 3°. Verify proper pump
efficiency and temperature control displays
between 27°F (-2.7°C) and 29°F (-1.6°C).
•
Inspect agitator motor and ensure proper
operation.
STH13_Tech.book Page 103 Wednesday, September 15, 2010 3:20 PM