Practical guide

Safety reminders

ECOFASS DRUMS ARE A PRESSURIZED PRODUCT, SO HANDLE WITH CARE!

For this reason, we advise you not to throw it away or roll it
Maximum pressure for use: 3 bar

  • do not store an empty drum under pressure; depressurize it immediately upon return
  • recommended barrel storage temperature between 0° and 25°C
  • store bags in a clean, dry place – recommended bag storage temperature > 10°C
  • the filling heads used for kegging and the filling heads must be in excellent condition to guarantee a perfect seal during connection

Please read the following instructions carefully before using Ecofass drums. If you have any questions, please do not hesitate to contact us. A filling demonstration is available on our main website.

THE FUT IN RETURN IS UNDER PRESSURE:

Imperative: Depressurize the drum before dismantling: tap the filling head to release the compressed air (orCO2) on the air side.

In special cases, if you are unable to depressurize the barrel, the head gasket may stick to the barrel, giving the impression that there is no pressure in the barrel. In this case, press the filling head handle several times. If it still sticks, apply pressure on the air side; this will loosen the seal and allow the pressure to escape.

Preparation - Upside down filling imperative

INSERTING THE BAG INTO THE BARREL :

  • Check that the seal between the head and neck of the barrel is correctly positioned
  • Remove the elastic bands from the pocket
  • Carefully insert the pouch into the barrel, taking care not to damage or puncture the pouch with the inside edge of the barrel neck.
  • Tighten the retaining nut to a torque of 50 Nm using the clamping bell.
  • Spray disinfectant on the head

Loose nut = Air leak at barrel head = Loss of back pressure

The barrel is ready for filling!

Use the turner for filling

Use the filling head for filling

1 – ELIMINATE RESIDUAL AIR IN THE BAG

  • Connect the disinfected filling head
  • Apply 0.8 bar pressure between drum and bag via the filling head’s gas inlet
  • Open the valve corresponding to the inside of the bag (filling head liquid inlet).
  • Close the valve and maintain counterpressure in the barrel
  • Remove filling head

2 – PREPARATION FOR FILLING

  • Connect the filling head to the pump, disinfected beforehand (max. filling pump outlet pressure 2.5 bar).
  • Fill the pipe with curing compound until there are no more air bubbles.
  • Close valve

3 – FILLING OF THE DRUM

  • Connect the disinfected filling head
  • Turn the barrel upside down
  • Open fluid inlet valve
  • Adjust air-side exhaust to maintain a constant back pressure of 0.8 bar*.

*General value, to be adjusted according to your means and filling conditions.

4 – MAKE SURE YOU FILL THE DRUM CORRECTLY

  • The recommended filling time is between 2 and 5 minutes* – not more than 5 minutes and not less than 2 minutes*.
  • Do not put 20L into a 30L barrel
  • When the required volume (or weight) has been reached, i.e. when the back pressure has dropped to 0 bar, close the product inlet valve.

*General value, to be adjusted according to your means and filling conditions.

5 – FINALIZING FILLING

  • Close air-side exhaust
  • Apply a back pressure of 2.5 bar (except in the case of forced carbonation)
  • Turning the barrel right side up
  • Disconnect filling head
  • Rinse head and barrel with plenty of water
  • Dry the head with filtered air II using a blowgun
  • Spray disinfectant on the head
  • Apply a tamper-evident cap to the head

IN CASE OF FORCED CARBONATION

  • Connect yourCO2 cylinder (via a pressure reducer) to your beer-side filling head and set the pressure to 3 bar.
  • Connect your disinfected filler head to the barrel.
  • Turn the barrel upside down
  • Open the valve on your filling head
  • Forced carbonation depends on 3 parameters:
    • CO2 pressure
    • duration
    • the temperature

There is no single setting, it all depends on theCO2 content you wish to give your beer, but be careful, as a level higher than 4.8gCO2/L will result in abundant foam when racked.

  • Close the valve on your filling head and apply a back pressure of 2.5 bar.
  • Disconnect filling head from barrel

BEER TOO SATURATED WITH CO2

  • Degassing carbonated beer (foam): using your filling head
  • Connect the filling head to the keg and dip the beer outlet tube in a glass of water.
  • Remove back pressure (at zero)
  • Open the valve on the beer side
  • Allow your beer to degas until theCO2 level is back to normal. During this phase, bubbles ofCO2
  • will be visible in the glass of water
  • Once your beer has aCO2
  • correct (below 4.8gCO2/L) close valve on beer side
  • Close air-side exhaust valve
  • Apply a back pressure of 2.5 bar
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Pocket removal