There’s no doubt that owning any food or beverage establishment comes with extra responsibilities to ensure consumer health and safety. Important tasks include checking your ingredient storage area monthly for needed commercial refrigeration repair in Eugene, OR and regularly cleaning distillery equipment. Regular maintenance is a crucial step in preventing the growth of bacteria that can lead to illnesses, bad tasting drinks, wasted products and equipment failure. Those in the beer and spirits production industry can attest to this.
Did you know that properly cleaning and sanitizing distillery equipment often goes overlooked? You may rinse and wipe down distillery components after each use, but sanitizing equipment is what will kill unwanted germs, bacteria and yeast.
With that in mind, here are some tips for maintaining your brewing and distillery equipment.
Implement a cleaning routine
Make sure to clean all brewing or distillery equipment parts after use. If you skip this step, you’re taking the chance of germs spreading through the entire system. Parts to clean include the brew kettle, mash paddle, fermenter, fermented lid, pump, hoses, hydrometer, airlock, thermometer, yeast containers and measuring spoons and cups. Always wear eye and hand protection when using cleaning solutions (your cleaning product will depend on what your equipment is made of). Some parts can be washed in an automatic dishwasher, but washing by hand ensures effectiveness and proper flushing.
Sanitize it all
Although cleaning and sanitizing sound like the same thing, they are not—especially when it comes to the food and beverage industry. To clean means to get rid of dirt, debris, stains and other matter, while to sanitize means to kill or greatly reduce spoiling microorganisms to minimal levels.
If you don’t get every area and surface on every piece of equipment, you run the risk of contaminating your next batch. Both cleaning and sanitizing your equipment—all of it, from the large kettle to the handheld measuring instruments—provides the best brewing or distilling conditions possible. Use chemical sanitizers manufactured specifically for sanitizing distillery equipment, and consider making a soaking bath for equipment you cannot reach inside to dissolve leftover ingredients. You should also schedule monthly and yearly maintenance appointments to avoid costly distillery equipment and commercial refrigeration repair in Eugene, OR.
Applying heat is another step you can take in the sanitation process. Heat is good at blasting bacteria from your equipment; you may be able to use the high-heat drying cycle on your commercial dishwasher as the final step in the sanitation process. While metal does great in high temperatures, plastic components do not. Avoid putting plastic pieces in the high-heat cycle.
Clean and sanitize immediately
Yes, you’ve spent the last several hours in front of hot equipment making alcohol, but the time to clean up is right away. Waiting to clean and sanitize gives bacteria time to grow, and makes the mess tougher to remove.
Keep your distillery equipment healthy and clean for fresh batches of beer or spirits every time. Luckily, the team at American Refrigeration Inc. is here to help. Give us a call any time you need distillery equipment maintenance, parts repair or commercial refrigeration repair in Eugene, OR!
If you own a distillery, then you undoubtedly want to make a drink that is clean. This is what regular cleaning and sanitizing equipment does, right? Well, it plays a huge role in cleanliness, but you also need a distillery filtration system. Much like doing your research before purchasing commercial refrigeration in Eugene, OR, you’ll want to look into the features and statistics of several filtration systems, and even get a few price quotes first. Another thing to keep in mind is installation. Always hire an experienced professional, like American Refrigeration Inc., to properly place and install your distillery equipment.
When looking for distillery filtration equipment, you will quickly learn that you’ve got many options to choose from. This means that making a choice may not be as easy as you thought it would be—especially since you probably have factors to consider, such as the price, equipment maintenance needs and equipment productivity.
To help narrow down the options, we’ve put together a list of some of the things you should consider before installing a new distillery filtration system.
Know what you are distilling
Most spirits being made for commercial distribution will require filtration to taste their best. Temperature is very important in the filtration of spirits. Filtration at ambient temperature is enough for white spirits, while most brown spirits need to be filtered at low temperatures. Therefore, the right filtration method for you will depend on the specific spirit you are distilling:
Gin: Because an already processed neutral spirit is used to produce gin, filtration typically occurs before gin production even begins. If producing your own neutral spirit for production, carbon filtering will make your gin clean.
Tequila: Carbon filtration, also referred to as activated charcoal filtration, is commonly used in tequila production to remove impurities like esters and furfural. Distillation alone cannot lower the amount of these impurities to legal standards, which is why activated charcoal filtration is used for additional cleaning.
Whiskey: If you are producing whiskey that is 46% ABV or less, the liquid will get cloudy when the whiskey cools on its own, through commercial refrigeration in Eugene, OR or when ice or water is added. Use chill filtration to remove esters, proteins and fatty acids in the whiskey to prevent cloudiness from happening.
Types of filtration methods
The key to producing an excellent spirit is to ensure it is filtered properly. But what should the final filtered product look like? The product must be free of visible particles in the liquid and present a clear and bright appearance. Chill filtration and carbon filtration are the two major methods of distillery filtration:
Chill filtration: This method is used mostly in the whisky making process to remove residue—brown spirits contain substances like proteins, essential oils, pectin and others.
Activated charcoal filtration: This is a basic filtration method used to remove unwanted particles from all other kinds of spirits—the activated charcoal removes contaminants and impurities using chemical absorption.
If you need service for your distillery equipment or commercial refrigeration in Eugene, OR, look no further than American Refrigeration Inc. Call us today for more information!
It’s the middle of the dinner rush when one of your employees comes up and says the ice machine isn’t working. Sure enough, you go to check it yourself and there is no ice. Meanwhile, there’s a long line of thirsty customers waiting to get their cold beverages. While your immediate reaction may be to pick up the phone and call for an emergency ice machine repair in Eugene, OR—and this may still wind up being what you need to do—don’t make that call just yet.
About 10 percent of the time, issues with your ice machine may not require a professional repair. By doing some quick troubleshooting yourself before you pick up the phone, you may be able to fix the problem immediately and save some time and money. Below are a few troubleshooting tips from our team at American Refrigeration Inc. that might be able to help:
Ice consumption is too high: If you are abnormally busy, your ice machine may be working just fine, but can’t quite keep up with the demand. Wait a few minutes before using the ice machine again and give it a chance to catch up. If, after a time, there’s still no ice, then there may be another problem.
The room or the water source is too warm: Ice machines are designed to slow down ice production if the surrounding air or the water coming into the machine is too warm. Try checking the temperature of the water going into the machine and/or reduce the temperature in the room to see if this will solve the problem.
The drain bin is clogged: If your drain bin has a buildup of water or is leaking, there may be something clogging the drain. Often, when cleaning the ice machine, a foreign object such as a rag or paper towel may get left behind and clog the drain.
The airflow is blocked: If there is anything stacked on or around the ice machine, it may be restricting the flow of air to the machine, which will reduce ice production.
The water supply isn’t working: If there’s not enough water going into the ice machine, it won’t be able to make enough ice. Check the water supply to make sure that it’s not turned off, leaking or blocked.
The machine is unplugged: While this may seem obvious, you’d be surprised how often ice machines are accidentally unplugged during cleaning or if the machine is bumped or moved. Check to make sure that the machine is plugged in and switched on.
While these troubleshooting tips may not always be the answer, you’ll find that one time out of 10 you’ll be able to identify the problem and fix it yourself, which can save you time and the cost of a service call. However, if the problem is beyond the scope of these troubleshooting tips, don’t hesitate to call American Refrigeration Inc. We offer 24/7 emergency ice machine repair in Eugene, OR that is both affordable and convenient!
A walk in freezer is a major investment and, like with most major investments, you want to do what you can to protect it. Whether you own a restaurant, a bar or a grocery store, you know that the daily operations of your business depend on your walk in freezer operating efficiently. At American Refrigeration Inc., we offer installation and repair services on commercial walk in coolers in Eugene, OR, so we know a thing or two about walk in cooler maintenance. Below are just a few tips from our technicians on how to keep your walk in freezer operating efficiently:
Check the gaskets regularly: Your freezer gaskets are the rubber seals that go around the door of your freezer. Over time, these gaskets can become warped and cracked. Damaged gaskets allow the cold air to escape, and your freezer will have to work harder to maintain the proper temperature. To avoid this, you should be checking your gaskets about every three months.
Check the insulation: The suction lines between the condensing unit and evaporator coil are insulated to ensure that your freezer is operating as efficiently as possible. However, the insulation can become damaged or decay over time. You should check the insulation periodically to ensure that it is in good condition.
Keep the door closed: It can be tempting to leave your freezer door propped open, especially if you find yourself going in and out a lot. While it may be annoying to have to keep reopening your freezer every few minutes, it’s actually better to keep it closed when possible. Propping your freezer open will make your freezer have to work harder to maintain the temperature, which will increase your energy bill and shorten the life of your freezer.
Clean the condensing coil: The condensing coil is where the refrigerant releases most of the heat it pulls from your freezer. You should clean the condensing coil periodically, about twice a year. If your condenser unit is located outside, you should clean it more often.
Have the electrical components checked: About twice a year, you should have a technician that services commercial walk in coolers in Eugene, OR check the electrical components of your walk in freezer. High amperage can be caused by loose wires, which will cause your unit to use more energy.
Keep the lights off: Be sure to always turn the lights off when exiting your walk in freezer. Not only do the lights inside your walk in freezer use a lot of energy themselves, but lights also produce heat, which can affect the temperature inside your freezer and make your unit work harder to maintain the right temperature.
Following these few simple tips will not only keep your unit operating efficiently and help save you money, but it will also help increase the lifespan of your freezer. For more tips like this or to learn about our services for commercial walk in coolers in Eugene, OR, call American Refrigeration Inc. today!
As providers of equipment for commercial refrigeration in Eugene, OR, we have the privilege to work with a number of local wineries, servicing their unique commercial refrigeration needs. We’ve taken that knowledge and put together a short, simple guide explaining what a winery chiller is, and the role it plays in the process of making the wine you love to enjoy.
What is a winery chiller?
Winery chillers allow you to keep control over the temperature of your wine at every step of the process, most importantly during fermentation, and then during storage. Many winery chillers allow you to control the heat of each wine vessel independently, meaning you don’t need a separate setup to get your whites and reds to their own correct temperatures.
How does a winery chiller work?
It works the way all refrigeration systems do, by pumping cooled refrigerant through a closed loop. When you outfit your wine vessels with heat-exchanging jackets, the system then carries away heat from the wine to whatever specifications you set.
What happens if you don’t use a winery chiller?
All wine is made to very tight specifications, which have often been passed down for generations. Without the ability to precisely manage the temperature of the wine throughout the entire process, you’d simply be putting the wine’s profile at risk. And when you’ve built your reputation on a certain richness that comes from precise and loving attention to the winemaking process, you don’t want to risk that reputation by leaving things up to chance. When you control all other factors to such a degree, that allows the grape itself to be the star of the wine, as the only thing that changes from vintage to vintage is the flavor of the grape.
The regular change of temperature that occurs when wine is stored in unrefrigerated vessels causes the wine to absorb more of the flavor of its vessel, as the heat and cool cause expansion and contraction of the vessel, pushing the wine into its tiny pores, and then wringing it back out. This additional flavor is desirable in some wines, while highly undesirable in others.
Here at American Refrigeration Inc., we’re highly knowledgeable about the worlds of winemaking and beer brewing, and especially about their particular needs in regards to commercial refrigeration in Eugene, OR. We have to be—we’re from Oregon. If you’re looking for any component for your winery or brewery, from holding tanks, to refrigeration tanks, to wine presses and fermenters, give us a call. We also perform maintenance on these products and provide installation on the products we sell, as well.
We know that what wineries and breweries do is a multifaceted process, and that this means trouble can spring up when you least expect it. That being the case, we make it our effort to perform every repair and every installation with longevity in mind, so that your interruptions will be few and far between. This is just one of the ways we’ve made a name for ourselves meeting the unique commercial refrigeration needs of Oregon’s wineries and breweries. If you’re in the wine or beer business, give American Refrigeration Inc. a call for all your commercial refrigeration needs.
