How it Works

By slowing the build-up of proteins, yeasts, sugars and bio-films on the inside of your beer lines, StayClean products reduce the need for frequent beer line cleaning.

Monthly beer line cleaning

​Moving from weekly to monthly line cleans will cut a bar’s line cleaning costs by 75%.

Optimising cellar conditions can stretch the period between cleans up to 6 weeks, offering even greater savings.

StayClean products never come into direct contact with the liquid in the lines or the kegs, so they cannot affect the quality, taste or pour of your products.

Patented sound waves

Our products use in-house software to generate a phased series of low frequency electromagnetic radio waves.

Employing high quality antennae cables coiled around the exterior of the beer pipe, the digital wave field is passed through the liquid in the line, inducing a small electrical charge in the molecules of the beer.

This action reduces the level of attraction between molecules in the liquid, slowing down the process through which they clump, cling to the inner surface of the beer line and ultimately begin to taint the flavour of your beer.

Clean as a new pin

In addition to slowing the build-up of new contaminants, the digital wave field of StayClean devices also acts to loosen any existing bio-films and beer stone deposits in the lines.

For this reason, we always advise a thorough deep clean of the lines before installation.

Need to know more?

If you really want to get into the science of it all, you can read our in-depth explanation of the technology here: Scientific Explanation

What really matters is that StayClean products work and have been helping pubs, clubs, bars and hotels to save money on their line cleaning for more than 25 years.

Real world results

How it works

Pledge & guarantee

Costs & payments

StayClean SC4 device

Environment & CSR

Proudly Made in Britain

All of the hardware & software required for StayClean products are designed & manufactured in Britain.

Call to the Government to support UK's hospitality industry through the Coronavirus crisis.
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Yep, feeling that pinch. From nothing to ouch in a matter of days.
Hope everybody out there in Twitter stays strong, holds firm + is back to fight another day💪♥️
And if you've got a bar + want to cut beer waste/increase profits, visit our website or email us to find out more.

We are morally obliged to retweet this.
When Wu Tang Clan start handing out Coronavirus advice, sh*t is getting real.
cleanbeer photo
Wu Tang Clan @WuTangClan
Protect Ya Neck against the Coronavirus. We are making a few thousand prints and distributing them across New York City. Feel FREE to do the same in your City.
Share and RT this to the world. #wutang

#communiypub tweet coming right up:
The Plough at Trottiscliffe, Kent - first licensed more than 200 years ago - will re-open in spring as a community-owned venture.
The Plough was acquired by the community group following an Asset of Community Value order.
Good news.

sound advice
cleanbeer photo
Saving London Pubs @PubsSaving
Be responsible. Don’t go to the pub if you are sick. Wash your hands regularly. Bring your glasses back to bar. Use cards, rather then money. Don’t share glasses. The Cock Tavern Hackney has some good advice. #COVIDー19 #coronavirus #supportpubs