About your venue

Please complete the form below and help us better understand your business needs.

Name of main draught supplier

How many beer cellars are there? Lines/ac/coolers etc

Is the Beer Cellar temperature constant, ideally between 10-13° centigrade?

YES NO

If NO what is the temperature?

It is crucial that your beer cellar is cold, and that the ambient temperature remains below the industry standard of 13°C. If your temperature control is not consistent with industry standards, we will need to have this rectifies before an installation can take place.

Is there an available 13Amp socket in the beer cellar?

Preferably located within 1-2 metres of the kegs/fob detectors/beer wall.

Is there space on the beer wall in the cellar for the Ding electronic device to be located?

YES NO

Footprint of device is approximately the size of a sheet of A4 paper.

How many bars are there?

How many Taps/Fonts are live in each bar?

How many kegs are connected to the beer lines in the cellar?

How many pints are in each beer line?

How many pints are wasted on each clean, including flushing when re-introducing the product back to dispense ready.

Do you presently clean the lines manually using an industry-standard cleaning vessel, connected to a cleaning ring?

YES NO

If NO what cleaning process do you use?

Who is/are, the person/people, responsible for beer line cleaning?

What are their contact details?

How many personnel are required to complete the current cleaning process?

In hours, what is the average time taken to complete the current cleaning process?

What is the hourly rate paid to said personnel who are completing the current line cleaning process?

What is the average cost price per pint to the venue? (for margin uplift figures)

Please provide a video of the beer cellar/cellars to show the previously highlighted areas, (i.e. fob detectors, connected kegs, temperature at the beer wall, location of 13 amp socket and wall space where you suggest the DING suppression could be mounted). Max file size 200mb.

Upload video

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Reminder of the DING system benefits for your venue:

Line cleaning extended to 28 days, rather than every 7 days, only 13 cleans per year instead of 52.
75% reduction in beer wastage (ullage), increasing the yield of each keg and resulting margin uplift..
75% reduction in water/energy/cleaning chemicals/labour, staff have more time available for other tasks.
Less yeast/bacteria/biofilm build-up in the lines means a better quality, fresher tasting product for the customer.
Low energy system/ DC voltage – low power consumption.
Non caustic cleaner, safe for staff, safe for customers, safe for the environment.
Non caustic means no damage to beer lines and associated equipment, extending the life/saving more money.

Please note, the DING System installation is non-intrusive and will not interrupt your beverage service.