TSUNAMI2107 Point MallardHenderson, NV 89012702.373.7300

info@tsunami.workswww.tsunami.worksMarketingJoseph S Pickett III

THE TSUNAMI BEER LINE CLEANING SYSTEMA MAJOR DEVELOPMENT IN DRAFT LINE CLEANING

Prepared by:

Joseph S Pickett Jr

TSUNAMI2107 Point Mallard, Henderson NVP702.544.1870jspickettjr@gmail.com

Statement of Confidentiality

This proposal and supporting materials contain confidential and proprietary business information of Creatixx. These materials may be printed or

photocopied for use in evaluating the proposed project, but are not to be shared with other parties.

Proposal Issued:01.02.15

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by Joseph S Pickett

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The intensified mechanical action associated with this system will take cleaning to a new level. It will save major quantities of beer & money. It will deliver the best quality beer to customers.

This is the first major improvement in line cleaning since the circulation pump. Not

a pump, it is the first cleaning system; it is superior to anything on the market. It is

only system that will remove all loose soil. The only beer line cleaning system that

will attack beer stone. The only system that amplifies mechanical action to a point

where it will remove any and all biofilm. A system that does not require turbulent

flow to create shear. The only system that has the ability to safely take your line

cleaning to four weeks or more. The intensified mechanical action associated with

this system will take cleaning to a new level of cleaning. It will save major quantities

of beer and money. It will deliver the best quality beer to customers.

by Joseph S Pickett

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In current draft system installations there have been many improvements over the past years. It would be noteworthy to mention some of those improvements. The publication of the draft beer manual by the brewers association. There have been major improvements in the composition of the beer lines. Permeability, liners, and oxy-gen absorption.The requirement of the use of a claning circulation pump in lines of more than 25 feet. This effort has been employed to create turbulent flow as defined by Reynolds number. Unfortunately, these numbers lose significance when the diameters of the lines become smaller and this method does not have the capacity to lift out the solid soils. Cleaning with sponges is good, but it has limitations. There have been major im-provements in the chemical composition of beer line cleaning materials and the awareness of the correct usage of such products. There have been improvements in the insulation and refrigeration equipment used in draft beer dispensing. There have been improvements in the sanitary design of beer spigots. All of the above impro-vements have gone to improve the quality of draft beer.There has been a resurgence of what is ter-med “passive mechanical systems” to slow down the deposition of soils, but the soils still physically attached to the walls of the beer line. These sys-tems may be effective but proper cleaning, first, should be the major focal point before rating there effectiveness. In current draft system instal-lations there have been many improvements over the past years. It would be noteworthy to mention

some of those improvements. The publication of the draft beer manual by the brewers association.There have been major improvements in the com-position of the beer lines. Permeability, liners, and oxygen absorption.The requirement of the use of a cleaning circulation pump in lines of more than 25 feet. This effort has been employed to create turbulent flow as defined by Reynolds number. Unfortunately, these numbers lose significance when the diameters of the lines become smaller and this method does not have the capacity to lift out the solid soils. Cleaning with sponges is good, but it has limitations. There have been major im-provements in the chemical composition of beer line cleaning materials and the awareness of the correct usage of such products. There have been improvements in the insulation and refrigeration equipment used in draft beer dispensing. There have been improvements in the sanitary design of beer spigots. All of the above impro-vements have gone to improve the quality of draft beer. There has been a resurgence of what is ter-med “passive mechanical systems” to slow down the deposition of soils, but the soils still physically attached to the walls of the beer line. These sys-tems may be effective but proper cleaning, first, should be the major focal point before rating the-re effectiveness.

Introduction

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ICEBERG.MEDIA.IN DESIGN WE TRUST.

THE CONSUMER IS DEMANDING IT.

THE COMPETITION IS MAKING IT A MAJOR SALES POINT.

CLEANING Lines MUST BE SMART, POSITIVE, PRECISE & WELL EXECUTED.

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In current draft system installations there have been many improvements over the past years. It would be noteworthy to mention some of those improvements. The publication of the draft beer manual by the brewers association. There have been major improvements in the composition of the beer lines. Permeability, liners, and oxy-gen absorption. The requirement of the use of a cleaning circulation pump in lines of more than 25 feet. This effort has been employed to create turbulent flow as defined by Reynolds number. Unfortunately, these numbers lose significance when the diameters of the lines become smaller and this method does not have the capacity to lift out the solid soils. Cleaning with sponges is good, but it has limitations. There have been major im-provements in the chemical composition of beer line cleaning materials and the awareness of the correct usage of such products.

There have been improvements in the in-sulation and refrigeration equipment used in draft beer dispensing. There have been improvements in the sanitary design of beer spigots. All of the above improvements have gone to improve the quality of draft beer.There has been a resurgence of what is ter-med “passive mechanical systems” to slow down the deposition of soils, but the soils still physically attached to the walls of the beer line. These systems may be effective but pro-per cleaning, first, should be the major focal point before rating there effectiveness.

Today, looking at typical installation in a ma-jor venue from a cleaning standpoint will aid understanding the current problems and the reasons that necessitate even more im-provement. The beer lines in the system are anywhere from 100 to 300 feet long or more. They contain numerous bends that go up-and-down. As seen above, lines going down then up, left then right numerous times. All of these are requirements for installation, but they create areas and pockets for soil accumu-lation. Dips in the lines mean soil deposits at the low areas. The use of various line sizes, and with multiple branches to feed multiple locations. Beer line installations have restrictions installed to rai-se pressure in order to decrease foaming and stabilize the beer.

Instillations

Improvements

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All of these techniques are designed to restrict flow, and with present cleaning techniques flow is necessary to clean. To further complicate the issue, there is a limit as to how much pressure the lines are designed to take. The recommended pressure limit is 60 psi. There is a direct relationship between flow, pressure and line diameter. For example in a 3/8” draft beer line there may be a 3/16” restriction, therefore when measuring flow in a beer line, the flow will be of a 3/16” line not a 3/8” line at a given pressure. Add to that the increased surface area due to the addi-tional line length and proper cleaning is difficult.Once the installation is complete, the cleaning and maintenance of the system begins and this responsibility ultimately falls on the venue for the life of the system.A through cleaning is extremely difficult using techniques developed for short line runs. Pla-cing restrictions on the flow from initial design techniques, then trying to achieve maximum flows for cleaning thru a maize of lines makes cor-rect cleaning virtually, impossible.There has been a resurgence of what is termed “passive mechanical systems” to slow down the deposition of soils, but the soils still physically at-tached to the walls of the beer line. These systems may be effective but proper cleaning, first, should be the major focal point before rating there effec-tiveness.The use of a water rinse between kegs will do what it is intended to do and that is rinse. There should be no misunderstand that the only thing a water rinse will do is rinse.

EXAMPLES OF

Restrictions

DRAFT BEER LINE Flow Restrictor

PLACING RESTRICTIONS ON THE FLOW FROM INITIAL DESIGN

TECHNIQUES, THEN TRYING TO ACHIEVE MAXIMUM FLOWS FOR

CLEANING THRU A MAIZE OF LINES MAKES CORRECT CLEANING

VIRTUALLY, IMPOSSIBLE

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THE COMPOSITION

In recent literature cleaning lines weekly was re-commended. Quote “There is no debate the best practice is to clean every week”. (1) In other stu-dies it was shown that there was explosive biolo-gical growth after two weeks.This above fact is difficult to understand. If the beer is biologically clean, the only logical explana-tion is the beer line has not been properly cleaned.In an article written by two renowned brewing scientists, they finally recognized the existence and presence of biofilms. QUOTE “And biofilms are a major threat to the product quality of draft beer.” (2) This article is a recognition that there is biofilm in draft beer lines. It is an excellent expla-nation of what biofilm is and the properties of bio-film. It fortifies the need for an advanced cleaning method that can deal with this newly recognized contaminant in beer lines. It also recognizes that these soils do not appear or function as individual soil components, but as an intertwining mass with all of the soils solidly connected. Ultimately, this fact will explain why in the past cleaning was re-quired every week, why the lines have never been totally cleaned.

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Taking the understanding of biofilm one step fart-her, beerstone can be defined as: “our industries unique form of biofilm, held together by exacellu-lar polysaccharides, the “glue” that binds calcium oxalate, protein, hop resins, carbohydrates, other mineral crystals and microorganisms into a de-fined structure.” The calcium oxalate provides a unique structure. It is an almost impermeable and impenetrable structure to harbor debris and organisms which are detrimental to beer quality.

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DEFINITION OF

Beerstone

OF THE

Soils.

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NOTE: THE CALCIUM OXALATE

CRYSTALS ADHERING TO EACH OTHER.

ACTUAL BEER LINE SOIL.

THE START OF

Beerstone

Scrub it several thousand times per cleaning and it will be clean.

“If it is clean, nothing can grow”

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Once beer stone is established it is the most diffi-cult material to remove. Experienced brewers will attest to that fact. The most harsh and dangerous chemicals have to be used to remove this materi-al. This material in a beer line will dictate a one or two week cleaning to just control its growth with today’s cleaning methods. Beerstone removal from a draft beer line will re-quire a new technology. Beerstone will also requi-re a new technology to keep it from initially for-ming. The calcium oxalate crystal portion of the beerstone is neutral in charge and is very dense once formed. Beerstone has been proven to be the harbor for beer spoilage organisms. The calci-um oxalate crystals are integral part and protector of its biofilm structure and unless it is removed to-tally, it will require constant and frequent cleaning. These physical properties of a beer biofilm (beer-stone) make it near impossible to remove from the lines using the present cleaning techniques.

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THE DEFINITION OF

Beerstone CONT

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Note the different densities and colors of the so-iled material above. In viewing these materials under a microscope, the white colored materials are individual oxalate crystals. The browner to dark brown color material is due to varying de-grees of beer stone formation. The size and age of this beer stone determine the density and color of the material as seen above. In the article “The Ex-traordinary World of Biofilms”, it discusses “mana-ged” frequent cleaning, the article continues and indicates because the lines cannot be completely cleaned by conventional methods due to biofilm. (It is, in reality, the presence of beerstone. One of the forms of biofilm in beer processing.) There is tacit admission by two of the world recognized brewing scientists, “That present methods used to clean, alarmingly, never fully remove the biofilms and consequently the biofilms slowly regrow be-fore once again scraped on subsequent cleaning”.The article further says: “cooling the beer in the serving line to 4 degrees (39.2°F) would reduce the growth rate of microorganisms by almost 10 fold.” It goes even further to say: “the use of cold rooms in Ireland supports a four week cleaning cycle”. The same article emphasizes “the efficacy of the cleaning systems by monitoring microbial counts in real time using ATP Also requires to be put into context (And rightly so). That planktonic cells are only indicative of the presence of biofilm and alarmingly underestimate the real loading at-tached to the surface.”

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THE VARYING DEGREES OF

Beerstone Formulation

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THE VARYING DEGREES OF

Beerstone Formulation

(3) Note: the bulk of the organisms do not de-tach, therefore are difficult to measure the actual amount.

“Although repeated in pubs, bars and clubs across the world, the reality is that even weekly cleaning does not completely remove or kill the biofilm community. Accordingly, regrowth occurs which requires to be ‘managed’ through frequent line cleaning. Where the biofilm is not managed there are two consequences: (i) the biofilm becomes in-creasingly consolidated and progressively harder to control through cleaning and (ii) product qua-lity is increasingly compromised such that clarity declines and off-flavors become pronounced.”Implications for beer line cleaning.“The realization that biofilms are the way things are in the ‘real world’, has implications for our un-derstanding of hygiene in particular and micro-biology in general. Alarmingly though, it is increa-singly argued that despite effective and regular cleaning regimes, biofilms are never fully remo-ved and consequently slowly regrow before being once again scraped on subsequent cleaning. This is also relevant where sanitizers and disinfectants are tested against typically free floating plankto-nic organisms whose physiology is very different to the mixed community of sessile cells protected in the matrix of a biofilm.”This is the current situation and the primary rea-son for an advanced cleaning system,

Scrub it several thousand times

per cleaning

and it will be clean.

“If it is clean, nothing can grow”

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This cleaning system is not just another pump, not another passive system. The “Tsunami Line Cleaning System℠” is the complete line cleaning system so unique that it is patented. It utilizes complete understanding of the composition of the soil and flow science to clean lines. It scrubs. It cleans like no other piece of equiment.

One of the most important elements of cle-

aning, mechanical action has been dramati-

cally improved. This enhanced mechanical

action gives the cleaning solution the abi-

lity to attack the biofilm, to tear and rip th-

rough the soil layers like never before seen.

The plugs of cleaning solution in the line will

physically carry out all of the abiotic material.

(Solid soil matter) In this patented method a

new way to increase wall shear 100’s of times

over that of a circulation pump.

How does it work?

Cleaning a tube or beer line is different than

cleaning flat wall. This method eliminates

the laminar sub-layer which allows scrubbing

to remove all soils attached to the beer line

walls. This is accomplished by forcing the

water to move perpendicular to the interior

wall rather than as a parallel waving flow (tur-

bulent flow). Cleaning with the Tsunami Line

Cleaning System℠ generates a liquid shear

force unparalleled by any other method of

cleaning. It knows no bounds, whether the

line is restricted or choked down, whether

the line goes up or down This method com-

pletely eliminates biofilm, beer stone (bio

stone), minerals, microorganisms or any

other debris from the entire system.

This horrendous shear force happens

thouands of times in 15 minutes.

An unheard of amount of scrubbing. For

example, try to rub your hands that many

times when washing them. This is done by

separating the liquid into cylinders of liquid

which also carry out the soil. It is necessary

to have cleaning solutions formulated in such

a manner as to have the ability to penetrate

but not too slippery as to diminish its ability

to interfere with its wall shear ability.

Unfortunately, other methods do not elimina-

te the biofilm and therefore only slow down

or control the growth of organisms, hence

cleaning every week to two weeks.

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THE SCIENCE OF THE TSUNAMI CLEANING SYSTEM

An illustration of flow in a tube

ū = flow rate Note: The viscous or laminar sublayer is just above the soil and protects the soil from intense shear at-tack by the cleaning solution. Seen is the slowing of the flow as it approaches the wall. There is no flow on the tube wall. The inert gas bubble elimi-nates this layer and forces the cleaning solution to move perpendicular to the beer line wall.

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THE SCIENCE OF THE TSUNAMI CLEANING SYSTEM

An illustration of flow in a tube Observe how the inert gas covers the pipe from

wall to wall. This phenomenon causes the liquid phase, “the liquid cylinder”, to flow at the same rate across the entire internal diameter of the pipe. When the liquid flow is at the same rate in across the entire pipe, the viscous layer or laminar sub layer is eliminated. This causes the liquid to create tremendous wall shear on a scale incomparable to anything used in line cleaning today. This con-tinuous liquid cylinder regiment carries out solid soils. This is accomplished by entraining the soil in the liquid cylinder.ConclusionThis is the most advanced beer line cleaning sys-tem. This system will take cleaning to a new level. The system is user friendly and reliable. It has ad-vanced controls so the operator can see flow rate of the solutions, flow rate of the air added, and line pressure. Take a relook at beer line cleaning. Done correctly it will save money, deliver a quality product, re-duce waste, and is greener. Draft beer is salable for 60 to 90 days when hand-led properly. If this is true then it is reasonable to say a properly cleaned beer line could be on the same cycle. The beer line is just an extension of the keg. (1) Draught beer quality - challenges and oppor-tunities(2) David Quain - Lines and Cleaning page 6

(3) Stages of biofilm development- (from Stoodley et Annu Rev Microbiol 2002, 56,187 Brewer and Distillers International-July 2009-David Quain and Erna Storgards(4) MIT Opercourseware –introduction to fluid motions sediment transport-Chapter 4- Flow in pipes and Channels page 101. (5) Thermopedia Gas-Liquid Flow; Hewitt, Goeffery

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WHY ARE THE LINES REGULATED TO BE CLEANED EVERY 2 WEEKS ?

IF THE BEER IN A KEG IS GOOD FOR 60 DAYS,

QUESTION

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MOST TIMES THE DRAFT LINE SYSTEM IS STILL CONTAMINATED AND THE LINE IS JUST AN EXTENSION OF THE KEG.

ONLY THE SHEAR FORCE OF THE TSUNAMI CAN LEAVE IT 100%.

GET IT RIGHT AND MOVE TO A 4 TO 6 WEEK CLEANING CYCLE

ANSWER