· Save money with strip doors and air curtains
· Why cook on castered cooking equipment with flexible hose connections?
· An important consideration when purchasing reach-ins
· How to eliminate foamy beer
· Clean your draft beer system regularly

Save money with strip doors and air curtains:
Studies have shown that open walk-in doors can cost an operator an average of $13 per hour in electricity bills, food spoilage and compressor wear. By drastically cutting air exchange, strip doors and air curtains keep cold air in and warm moist air out.
Benefits:

• Eliminate wild temperature fluctuations
• Prevent premature food spoilage in walk-ins that are too warm
• Improve your pull down time for products after delivery
• Reduce frost build-up on coils relieving compressor load and extending component life.
• Slash energy use up to 47%

Why cook on castered cooking equipment with flexible hose connections?

• A cleaner kitchen with less work
• Improved sanitation that addresses health concerns
• Easier maintenance and servicing of equipment
• Flexibility of kitchen line-up and reduced fire hazard
• Labor savings in installations and service

An important consideration when purchasing reach-ins:

Stainless steel floors are an important consideration when purchasing reach-ins because a stainless steel floor will resist corrosion from product spills and citric acids better than any other material. They also help ensure a long life for your reach-in unit.

How to eliminate foamy beer.
The leading causes for foamy beer at the faucet are:

• Too High a Keg Temperature:
  35^o - 38^oF is recommended.
  
• Low Pressure: Never adjust CO₂ pressure down from original setting. Pressure should be above 12-PSI.
  
• Beer Lines and Glasses: These two items should always be cleaned properly.
  
• Component Failure in Beer Circuit: This is the least common cause of foam at the faucet.

CO₂ Safety
Remember these tips when handling carbon dioxide:

• A CO₂ pressure regulator reduces the cylinder internal pressure from 750-PSI to a dispense pressure of 14-PSI
• Make sure your regulator is designed for dispensing beer and has a safety relief valve on the regulator body
• Place the cylinder in a cool location (preferably 70^oF)
• The cylinder must be in an upright position and should be secured to a wall so that it cannot tip
• All hose connections should be tested for CO₂ leaks. We recommend RAPIDS SPOT-IT CO₂ leak detector fluid (RP734).

Clean your draft beer system regularly!

Clean your draft beer system every 1-2 weeks to avoid the build-up of the following materials:

• Bacteria: Greenish or yellowish colored material on the faucet may indicate bacterial growth.
  
• Yeast: Evidenced by white colored substances.
  
• Beer Stone: Evidenced by a brownish color on the faucet or beer lines or tobacco-like flakes in the beer.
  
• Mold: Brownish or blackish colored material at the faucet may indicate mold growth.