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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 mgnetic 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, therefore allowing the liquid to maintain less
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.
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 creates surges of energy or ‘shock waves’ which in turn stimulates deagglomeration, the breaking down of clumps of particles.
Deagglomeration is described as the process of breaking up or dispersing that which has clustered together.
In the StayClean application the entire process of cavitation/ deagglomeration 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.
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?
All of the hardware & software required for StayClean products are designed & manufactured in Britain.