Perlick HC24WB Service Manual

Vol. CO2 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3.0 3.1
Temp. °F psi psi psi psi psi psi psi psi psi psi psi
33 5.0 6.0 6.9 7.9 8.8 9.8 10.7 11.7 12.6 13.6 14.5
34 5.2 6.2 7.2 8.1 9.1 10.1 11.1 12.0 13.0 14.0 15.0
35 5.6 6.6 7.6 8.6 9.7 10.7 11.7 12.7 13.7 14.8 15.8
36 6.1 7.1 8.2 9.2 10.2 11.3 12.3 13.4 14.4 15.5 16.5
37 6.6 7.6 8.7 9.8 10.8 11.9 12.9 14.0 15.1 16.1 17.2
38 7.0 8.1 9.2 10.3 11.3 12.4 13.5 14.5 15.6 16.7 17.8
39 7.6 8.7 9.8 10.8 11.9 13.0 14.1 15.2 16.3 17.4 18.5
40 8.0 9.1 10.2 11.3 12.4 13.5 14.6 15.7 16.8 17.9 19.0
41 8.3 9.4 10.6 11.7 12.8 13.9 15.1 16.2 17.3 18.4 19.5
42 8.8 9.9 11.0 12.2 13.3 14.4 15.6 16.7 17.8 19.0 20.1
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Perfect
Carbonation
Under
Carbonation
Over
Carbonation
Residential Refrigeration
and Front Venting Commercial Refrigeration
Service Manual
Beverage Dispensing
Perfectly poured draught beer is the result of
proper temperature, gas pressure, mixture, and
a well-maintained draught beer system. It’s easy
to take all the variables for granted when beer
is pouring well. But improperly pouring beer
can be very frustrating, and can result in loss of
sales- This chapter is intended to provide useful
troubleshooting steps anyone can follow to solve
draught beer dispense problems.
The single most common cause of problems
encountered in draught beer dispense systems
is temperature control. The rst step in solving
any dispensing problem is to conrm that the
temperature of the keg and the cooler are where
they are supposed to be. In air-cooled and
glycol-cooled systems, the next step is to check
the temperature of the beer being delivered to
the faucet, conrming that the air and glycol
systems
used to maintain proper beer line temperature are
working properly.
The troubleshooting steps that follow are
organized by the type of draught beer system and
how the systems are cooled, using air. Direct-draw
systems cooled by air or glycol each have unique
features that are addressed in the troubleshooting
steps
Other steps including gas pressure and supply,
beer supply, and mechanical issues are also
discussed.
C02 gauge pressure, temperature and carbonation level reference chart
Table 7-3. C02 equilibrium pressure given volumes of C02 and temperature
Based on Data from “Methods of Analysis,’ American Society of Brewing Chemists, 5th Edion – 1949
• The values in this table assume sea-level altitude, beer specic gravity of 1015, and beer alcohol
content at 3.8% abw or 4.8% abv. Values shown are in psig or gauge pressure.
• It’s important to remember that carbonation is proportional to absolute pressure, not gauge pres
-
sure. Atmospheric pressure drops as elevation goes up. Therefore, the gauge pressure needed to
achieve proper carbonation at elevations above sea level must be increased. Add 1 psi for every
2,000 feet above sea level. For example, a retailer at sea level would use 11.3 psi gauge pressure to
Refrigeration System Repair Instructions Page 7-12

Perlick HC24WB Specifications

General

Brand	Perlick
Model	HC24WB
Category	Refrigerator
Language	English