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DIN Standards Committee Chemical Apparatus Engineering

Overview

This standard has been prepared by NA 012-00-04 GA "Gemeinschaftsarbeitsausschuss FNCA/NAL: Getränkeschankanlagen" ("Joint Working Committee FNCA/NAL: Beverage dispensing systems"), which is formed by DIN Standards Committee Chemical Apparatus Engineering (FNCA) and DIN Standards Committee Food and Agricultural Products (NAL). The standardization work has been coordinated within Working Committee NA 057-02-01 AA "Lebensmittelhygiene" ("Food hygiene") at NAL. The preparation of this standard took place with the cooperation of Working Group "Getränkeschankanlagen" ("Beverage dispensing systems") of BGN, the Berufsgenossenschaft Nahrungsmittel und Gaststätten (German Professional Association Foodstuffs and catering). This standard specifies the general requirements, material requirements and safety and hygiene requirements for connectors to taps of dispense systems for draught beverages and the connecting dimensions of these components. The standard applies for connectors to taps with anti kick-back device (simply known as dispense heads) for beverage containers (kegs) with an allowable operating pressure of up to 4 bar according to DIN 6647-1 (that means, for a nominal volume of up to 50 litres) and according to DIN 6647-4 (that means, disposal containers of up to 60 litres). The taps are connected to container connectors (keg connectors, simply called fittings) according to DIN 3542. The fitting threads for the inlet and outlet of a dispensing system are also standardized. This standard does not apply to line connectors that are standardized in DIN 6650-5, for example line connectors for rapid plug-in couplings and bag-in-box connectors. Dispense heads for barrel connectors with flat fittings, basket fittings and combi fittings are standardized. For flat fittings and combi fittings, the dispense head is slid on laterally, for basket fittings it is fitted from above and connected tightly by turning. The carrier gas, usually carbon dioxide, is introduced via the dispense head into the keg and the beverage (for example, beer or non-alcoholic beverages) is drained. Hygienic and safe operations are the essential requirements for the dispense head: The quality (taste, odour, appearance, and not least, its microbiological quality) of the beverage shall not be negatively affected by the tapping process. Furthermore, no hazard shall arise due to escaping carbon dioxide which exists in low concentrations in the natural atmosphere and in higher concentration may quickly lead, when inhaled, to unconsciousness and finally, to death. CO₂ is particularly dangerous as it is a colourless and odourless gas which, being heavier than air, accumulates in the bottom parts of rooms and does not disperse that easily into the environment. The new version of the standard clearly differentiates between line connector parts for use up to 3 bar operating pressure (usual for dispensing beer) and from those intended for use up to 7 bar (usual for dispensing non-alcoholic beverages). This is intended to minimize the risk of confusion and the associated risks and possible malfunctions when operating beverage dispense systems.

Document: references other documents

Responsible national committee

NA 012-00-04 GA - Joint working committee FNCA/NAL: Dispense systems for draught beverages