QB LineMaster generates a constant digital electromagnetic field within the entire length of the beer line to provide continuous cleaning power.
This prevents the accumulation of biological growth, debris and scale on the line, helping to maintain line integrity for longer.
QB LineMaster uses ultrasound technology by producing alternating frequency waves that stimulate a chain reaction, causing millions of mini implosions. These implosions trigger surges of energy that prevent yeast molecules from clumping.
This process is two fold, stage one being cavitation and stage two de-agglomeration.
By using this science QB LineMaster allows line cleaning to be cut down form weekly to monthly whilst maintaining the quality of the beer.
The mode of Ultrasonic cleaning works by stimulating the process of cavitation. The system emits alternating frequency waves that stimulate 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.
The process of breaking up or dispersing that which has clustered together. In the application the entire process of cavitation/ deagglomeration prevents the clumping of yeast particles and therefore stops 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.