Operation Manual Remote Beer Dispensing System Glastender, Inc. · 5400 North Michigan Road · Saginaw, MI · 48604-9780 800.748.0423 · 989.752.4275 · Fax 989.752.4444 · www.glastender.com Rev. 03-21-14 © 2010 Glastender, Inc.
Warranty Statement APPLICABLE TO ALL PRODUCTS SOLD WITHIN THE UNITED STATES AND CANADA LABOR: Glastender, Inc. warrants all products to be free of defects in material and workmanship. In established areas, a start-up is included with glasswasher models GT-24 and GT-30. A 1-year labor warranty applies to all glasswashers.
Introduction This manual is intended to assist you in the use and maintenance of a Glastender, Inc. remote beer dispensing system. Please review this information before attempting operation. Long term, trouble-free operation will follow if good housekeeping and maintenance procedures are followed. Thank you for selecting Glastender, Inc. products. Index Topic Page Replacing An Empty CO2 Cylinder ....................................... 1 Proper CO2 Handling.................................................
Replacing An Empty CO2 Cylinder Follow these instructions when replacing an empty CO2 cylinder: 1. Always turn off the gas pressure by closing cylinder valve “A”. 2. Remove the regulator from the empty cylinder at “B”. 3. Remove the dust cap from the new cylinder at “B” and clear dust from the new cylinder outlet by quickly opening and closing valve “A”. NOTE: This is the only time a CO2 cylinder should be opened without a regulator attached. 4.
Draft Beer Handling Rotate Stock Draft beer is best served fresh. The kegs must be properly rotated, or the beer will lose its original taste and aroma. Always use the oldest beer first. Do not stock new deliveries in front or on top of kegs already in the cooler. Temperature Draft beer must be kept cold at all times. The optimum storing temperature is between 34° and 38°F. Temperatures above 45°F may cause the beer to turn sour and cloudy.
Draft Beer Handling System Operation A properly balanced system should provide at least some head (foam) on a glass of beer. A normal head can be up to one inch thick. While most bartenders tend to pour off the foam until there is virtually no head, at least some foam should be expected. Proper pouring techniques will help minimize excess foaming.
Beer Clean Glassware A beer-clean glass is one that is free of film, odors, and bacteria. A glass that is not beer clean can lead to “flat” beer (head rapidly disappears, releasing carbonation), a “false” head (overly large bubbles that quickly disappear), or an “off” taste (caused by remnant odors). To achieve a beer-clean glass, each glass must be properly washed, rinsed, and sanitized. Your chemical supplier can recommend cleaners and sanitizers that are specifically designed for cleaning beer glasses.
Regular Maintenance Regular maintenance of your Glastender remote beer dispensing system will help keep it running properly and ensure your maximum profit. It may be best for you to contract with an outside agency that will provide beer system maintenance at regular intervals. The following list shows the time intervals and suggested maintenance. Every Day • Flush all dispenser drains by pouring hot water down them. Only use clean, hot water. Every Two Weeks • Clean beer lines.
Beer Pump Line Cleaning Instructions Turn off the Pressure Regulator To clean the beer lines in a Glastender beer pump style beer system, start by turning off the pressure to the keg for the beer line you want to clean (figure 1). Follow the red air line to the keg to verify that you are shutting off the proper regulator. Disconnect the Beer Line from the Tap Remove the keg tap from the keg. Disconnect the clear beer line from the keg tap by loosening the appropriate beer nut (figure 2).
Trouble Shooting The glycol in your Glastender line chiller is very important to the proper operation of your remote beer system. Always follow the maintenance procedures outlined on page 5 of this manual. Failure to properly maintain the glycol will lead to trouble. If the glycol is too weak, ice will build up inside the glycol bath* allowing the temperature to rise. If the glycol level is too low, the temperature will also rise.
Regulator Settings Primary Regulator Setting ____________________________ Secondary Regulator Settings Station No. Faucet No. Regulator Setting Station No. Faucet No.
NOTE: Most of the information within this owners manual is based on standard industry practices. Portions of this manual have been adapted from information published by Anheuser-Busch, Inc.
