"Despite beer being classed as a foodstuff, line cleaning activity in licensed venues is neither officially checked nor regulated. You simply wouldn’t serve someone food on a plate you hadn’t cleaned for two weeks! Unless operators have a system or solution that is proven to allow them to extend the cleaning cycle, then there’s no excuse as it should be a weekly activity. Hazardous (caustic) cleaning chemicals are commonly used and can generate toxic gases when too warm as well as the environmental impact of disposal of the chemicals directly into the drainage system. We need to take a 21st century look at the activity, not just ensuring it’s done, but that it’s done correctly and not to the detriment of the environment and is safe for both operators and consumers. " Mark Fewster , Vianet
Challenge outdated cleaning techniques by combining innovation with simple technology to deliver safety and effectiveness in line cleaning and cellar hygiene such that venues deliver the freshest tasting draught beer.
S Storey, Maxi-Enzyme UK Ltd.