Milk on Tap - Barista Exchange2024-03-28T15:34:04Zhttps://www.baristaexchange.com/forum/topics/milk-on-tap?id=1688216%3ATopic%3A675381&feed=yes&xn_auth=noIm starting on this project o…tag:www.baristaexchange.com,2011-07-23:1688216:Comment:12114482011-07-23T05:37:28.007ZChristopher Moraleshttps://www.baristaexchange.com/profile/ChristopherMorales
<p>Im starting on this project of milk on tap. Im going to use wine as my guideline on doing this</p>
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<p><a href="http://morewinemaking.com/public/pdf/keg405.pdf" target="_blank">http://morewinemaking.com/public/pdf/keg405.pdf</a></p>
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<p>Ill let you know how it goes</p>
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<p>Im starting on this project of milk on tap. Im going to use wine as my guideline on doing this</p>
<p> </p>
<p><a href="http://morewinemaking.com/public/pdf/keg405.pdf" target="_blank">http://morewinemaking.com/public/pdf/keg405.pdf</a></p>
<p> </p>
<p>Ill let you know how it goes</p>
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<p> </p> Glycol will certainly work -…tag:www.baristaexchange.com,2009-11-05:1688216:Comment:6798182009-11-05T14:03:41.272ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
Glycol will certainly work - the difficult question in my mind is keeping all of the components and lines clean. And if your staff will adhere to the level of cleanliness and sanitation required to prevent contamination of your milk supply and the potential infection of your customers.
Glycol will certainly work - the difficult question in my mind is keeping all of the components and lines clean. And if your staff will adhere to the level of cleanliness and sanitation required to prevent contamination of your milk supply and the potential infection of your customers. Wouldn't a glycol system elim…tag:www.baristaexchange.com,2009-11-05:1688216:Comment:6796902009-11-05T07:41:06.333ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
Wouldn't a glycol system eliminate the temperature problem? This is what bars use to keep the beer cold to the tap. They aren't cheap, but I think that would solve the temperature problem... I really don't know, I could be totally wrong.<br />
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-bry
Wouldn't a glycol system eliminate the temperature problem? This is what bars use to keep the beer cold to the tap. They aren't cheap, but I think that would solve the temperature problem... I really don't know, I could be totally wrong.<br />
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-bry Jason- Don't get me wrong. I…tag:www.baristaexchange.com,2009-11-05:1688216:Comment:6796792009-11-05T07:11:22.544ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
Jason- Don't get me wrong. I think it's more than just "doable." It certainly can be done. But you'll have to piecemeal the components and make them work together.<br />
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Think of the modern day soda fountain that pulls syrup from a five gallon plastic bag and mixes it with carbonated water. But the problem with those is that they don't use stainless components and most certainly will turn rancid unless your staff is absolutely fanatical about cleaning and sanitizing - and even then I don't think…
Jason- Don't get me wrong. I think it's more than just "doable." It certainly can be done. But you'll have to piecemeal the components and make them work together.<br />
<br />
Think of the modern day soda fountain that pulls syrup from a five gallon plastic bag and mixes it with carbonated water. But the problem with those is that they don't use stainless components and most certainly will turn rancid unless your staff is absolutely fanatical about cleaning and sanitizing - and even then I don't think they will be able to eliminate the rancidty of milk being stuck in places that were designed for high-sugar content syrup (with inhibits bacterial growth) than room temperature milk (which spoils incredibly rapidly).<br />
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Keeping everything clean and below 40F is paramount. Jay you misunderstand me and…tag:www.baristaexchange.com,2009-11-05:1688216:Comment:6796102009-11-05T04:48:49.318ZJason Shipleyhttps://www.baristaexchange.com/profile/JasonShipley
Jay you misunderstand me and are right at the same time. When I said come up with I meant find a standard product already in production. As far as if we have to build one of have it fabricated you are spot on. I think this would have to be a custom piece and keeping cleaning simple will be our first priority. I'm thinking that we could just use 5 gallon bags so there is no container to clean. I have to figure out a way to extend the lines that would be easily cleanable. I think there are a…
Jay you misunderstand me and are right at the same time. When I said come up with I meant find a standard product already in production. As far as if we have to build one of have it fabricated you are spot on. I think this would have to be a custom piece and keeping cleaning simple will be our first priority. I'm thinking that we could just use 5 gallon bags so there is no container to clean. I have to figure out a way to extend the lines that would be easily cleanable. I think there are a couple of ways you could provide enough pressure on the bag to flow up a couple of feet to the counter top. Maybe even just make a bag holder that allows you to stack a bag on top of the one dispensing I'll bet the 30 or so lbs would be plenty of pressure... this may actually be doable. Jason-
It seems that what you…tag:www.baristaexchange.com,2009-11-04:1688216:Comment:6784682009-11-04T05:14:44.089ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
Jason-<br />
It seems that what you are talking about is a custom job, which almost certainly negates the time, effort and expense to have one unit NSF Certified. If NSF standards are a concern, consider working with a fabrication house that does and understand NSF Standards. They should be able to build whatever system you design to conform to NSF standards without the arduous task of NSF certification.<br />
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I would start of by visiting your local dairy and asking them for a tour. Tell them what you're…
Jason-<br />
It seems that what you are talking about is a custom job, which almost certainly negates the time, effort and expense to have one unit NSF Certified. If NSF standards are a concern, consider working with a fabrication house that does and understand NSF Standards. They should be able to build whatever system you design to conform to NSF standards without the arduous task of NSF certification.<br />
<br />
I would start of by visiting your local dairy and asking them for a tour. Tell them what you're up to and maybe they'll be helpful and give you suggestions on how you might design your system. Also, you'll want to discuss with them the method of milk delivery for your system. Will you buy the cow bags, gallon jugs and transfer them into a holding tank, etc.?<br />
<br />
As you design, remember accessibility and cleaning. The more accessible the components are, and the easier they are to break down and reassemble, the easier it will be to keep staff on top of cleaning and sanitizing the system. Make it difficult and chances are that your people will skip it. Something that could stand si…tag:www.baristaexchange.com,2009-11-04:1688216:Comment:6784522009-11-04T05:00:33.996ZJeremy Conleyhttps://www.baristaexchange.com/profile/JeremyConley
Something that could stand side-to-side with an Uber Boiler (<a href="http://www.jimseven.com/2009/10/24/milan-host-uber-boiler/" target="_blank">linky</a>), matched aesthetically and diminutively, would be too cool for school.
Something that could stand side-to-side with an Uber Boiler (<a href="http://www.jimseven.com/2009/10/24/milan-host-uber-boiler/" target="_blank">linky</a>), matched aesthetically and diminutively, would be too cool for school. http://www.instawares.com/skm…tag:www.baristaexchange.com,2009-11-03:1688216:Comment:6773632009-11-03T17:42:58.823ZJesse -D->https://www.baristaexchange.com/profile/JesseDarrow
<a href="http://www.instawares.com/skmaj2c1-majestic-series-milk-dispenser.sil-skmaj2c1.0.7.htm?gclid=ciyqzaww750cfdx05qoddxcllg&">http://www.instawares.com/skmaj2c1-majestic-series-milk-dispenser.s...</a>;<br />
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Somthing like this might work.
<a href="http://www.instawares.com/skmaj2c1-majestic-series-milk-dispenser.sil-skmaj2c1.0.7.htm?gclid=ciyqzaww750cfdx05qoddxcllg&">http://www.instawares.com/skmaj2c1-majestic-series-milk-dispenser.s...</a>;<br />
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Somthing like this might work. Jay,
Thanks for your input, I…tag:www.baristaexchange.com,2009-11-03:1688216:Comment:6773492009-11-03T17:33:29.935ZJason Shipleyhttps://www.baristaexchange.com/profile/JasonShipley
Jay,<br />
Thanks for your input, I know its an undertaking. The risk of contamination is why I'm really hoping to come up with an NSF certified product. We are working on a project that will have volumes high enough to justify a system like this but it just may not be tenable. I've got a customer that's an engineer that i'm going to talk to about this.
Jay,<br />
Thanks for your input, I know its an undertaking. The risk of contamination is why I'm really hoping to come up with an NSF certified product. We are working on a project that will have volumes high enough to justify a system like this but it just may not be tenable. I've got a customer that's an engineer that i'm going to talk to about this. I think it's possible to do t…tag:www.baristaexchange.com,2009-11-03:1688216:Comment:6772402009-11-03T15:45:48.426ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
I think it's possible to do the beer tap system that you're thinking of, the question is whether or not you're ready to commit to that level.<br />
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Milk is a difficult and rather disgusting product when it turns rancid - and guaranteed, the milk will turn rancid. Most dairies utilize stainless steel for tanks and lines making it easy to clean and sanitize. Beer tap systems utilize braided hoses.<br />
<br />
The concerns for you system is keeping the lines clean and keeping them cold enough to hold the milk.…
I think it's possible to do the beer tap system that you're thinking of, the question is whether or not you're ready to commit to that level.<br />
<br />
Milk is a difficult and rather disgusting product when it turns rancid - and guaranteed, the milk will turn rancid. Most dairies utilize stainless steel for tanks and lines making it easy to clean and sanitize. Beer tap systems utilize braided hoses.<br />
<br />
The concerns for you system is keeping the lines clean and keeping them cold enough to hold the milk. Invariably, the milk will sit in the lines at some point in time due to traffic flow. That milk needs to stay cold otherwise you'll end up blowing through it and tossing it (like warm beer).<br />
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The difficult part is keeping everything clean and avoiding contamination. Visit any dairy and they strip the line down daily and sanitize - are you and your crew ready for this level of commitment? You'll have to clean and sanitize the supply tank, pump, lines and tap every night before closing, easily adding an additional hour of labor just for that task - or risk contaminating the milk and doing physical harm to your customers which can result in lawsuits, fines, penalties and the like.<br />
<br />
As a community, we seem to have pretty low standards for cleanliness and sanitation, this approach would mean a complete revamping of your practices and the strict adherence to those practices. Is that something you are ready for?<br />
<br />
I think the approach you note is elegant and worth investigating. I just don't if it's worth the effort and vigilance.