In Depth Explanation of StayClean

CLEANING USING ELECTROMAGNETIC RADIO WAVES

Cleaning Using Electromagnetic Radio Waves

The explanation of how electro magnetic radio waves can prevent the build up of yeast and allow monthly beer line cleaning is fairly complicated, although we have provided a detailed explanation below.

The StayClean unit emits a series of induced magnetic pulses, via the computerised printed circuit board.
Although the precise mechanism by which dissolved free yeast is nucleated into a precipitated particle is not known, it is probable the induced magnetic pulses presented through the beer create an atomic electrochemical imbalance which causes alignment and attraction of the free yeast molecules in solution during the magnetic pulses. In such circumstances, due to the relatively low conductivity of yeast, the agglomeration of free yeast into a particle is facilitated by a relatively slow electrical charge flow retaining the respective atoms together. Subsequently, the yeast particles are slightly charged, either negatively or positively and so have an inherent reluctance to disassociate.

The application of magnetic pulsing additionally creates ultrasonic acoustic cavitation and de-agglomeration within the volume of liquid, in this instance mainly beer or cider, to create thousands of cavitation bubbles. These cavitation bubbles are initially nucleated and then expand to a nacent size and then collapse with sufficient energy to mechanically weaken or disrupt bacteria or biological cells. This sonication will significantly improve biocidal action.

What a StayClean Device Does

The electro magnetic radio waves emitted from the StayClean unit vary through eight different frequencies, all in the range 1.6 to 6.8 KHz. These are presented in a manner whereby the frequency is ramped, in discrete frequency shifts, over fixed time periods through the predetermined time period in order to facilitate greater yeast agglomeration action. Normally, each frequency harmonic is initiated by an initiation spike of enhanced magnetic strength.These are ramped from a base frequency level, through a predetermined time period, in an eight phase cycle. This cycle of radio/ ultrasound pulses creates the optimum conditions to prevent cell clustering and is the vital element of the StayClean patent.

Cavitation

The process of cavitation is an integral factor within the mode of operation of the StayClean system.

The StayClean system utilises electro magnetic radiation to stimulate the process of cavitation, the rapid formation and collapse of millions of tiny bubbles, or cavities, which grow during the low pressure phase and then compress and implode during the high pressure phase of the sound wave.

These implosions create surges of energy or ‘shock waves’ which in turn stimulates de-agglomeration, the breaking down of clumps of particles.

Breakdown of yeast for clean beer lines

De-agglomeration

De-agglomeration is described as the process of breaking up or dispersing that which has clustered together.

In the StayClean application the entire process of cavitation/ de-agglomeration prevents the clumping of yeast particles, therefore preventing them from sticking to the beer lines.

Beer quality is maintained and often enhanced. Also beer lines remain cleaner for longer, allowing cleaning frequency to be reduced from weekly to monthly beer line cleaning.

Breakdown of yeast for clean beer lines

StayClean University Research

StayClean had some preliminary research done, quite sometime ago. This research was carried out by the Department of Sonochemistry at Coventry University. They found that the StayClean was effective in maintaining low yeast levels in a laboratory set up. Please do read the summary PDF  – if you would like some real world proof, then why not have a month long, obligation free trail?


StayClean Sonochemistry @ Coventry University Research

Proudly Made in Britain

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


More 'beer for good' activity.
Well played @ExaleTap_E17 and @ArcadiaLeeds - raising funds for @MindCharity https://t.co/uZ3VmJT8Wd
cleanbeer photo
Arcadia Leeds 🍺 @ArcadiaLeeds
Mind Games will be on the bar later this weekend.
Brewed for an amazing cause and on subjects we can all relate to in this industry.
Find out more in this link and video. https://t.co/yWCdj7ZGxD
Profits raised from this brew will go to @MindCharity
#mindgames #mentalhealth https://t.co/m4ONa4B7dm

More money to be made available for Community Pub initiatives with Govt funding for 'More Than a Pub' and 'Pub is the Hub' @PubistheHub_uk.
Over £1.1 million to be made available with the aim of helping 100 community projects across the country.
https://t.co/mtNrNm5ZSh

Torry residents are aiming to convert Campbell's Bar in to community hub, after the pub closed to the public 3 years ago.
Plans are afoot to reopen the bar, create an eatery and also establish a community and training space.
Good luck to all involved.
https://t.co/fPAUDlpGdx

It's #ChristmasEve! On the final day of #StayGreenAdvent, how better to celebrate than by visiting your local #CommunityPub? They contribute to local economies & save pubs across the UK. See @PlunkettFoundat's map here: https://t.co/tP22bHvFlF @PeoplesPubPtshp @PubistheHub_uk

It's #StayGreenAdvent Day12. Beerline cleaner is a highly caustic chemical – not only is it harmful to the #environment, it’s also dangerous to handle and requires safety gear and training. Reduce the risk of harm by cleaning monthly instead of weekly with StayClean.

Day11 of #StayGreenAdvent. Weekly beerline cleans eat into staff time and increase the risk of accidents resulting from chemical use. Minimise risk & reduce the amount of caustic chemical pumped into the environment with a StayClean unit. #beer #sustainability #waterefficiency