User manual: filling and safety
Safety reminders
The Ecofass keg is a pressurised product: handle it with care. Do not throw it or roll it.
- Maximum operating pressure: 3 bar.
- Never store an empty keg under pressure — depressurise it as soon as it returns.
- Recommended storage temperature for the keg: between 0° and 25°C; pouches: in a clean, dry place, above 10°C.
- Filling and dispensing heads must be in excellent condition to guarantee a perfect seal on connection.
A returned keg is under pressure
Imperative: depressurise the keg before disassembly by engaging the filling head, letting the gas escape on the air side (air or CO2 — this volume never touches the wine). If the head seal sticks and makes the keg look unpressurised, operate the handle several times; if it still sticks, apply slight pressure on the air side to release the seal, then vent the pressure.
Inserting the pouch into the keg
- Check that the seal between the head and the keg neck is correctly positioned.
- Remove the elastic bands and insert the pouch carefully, without piercing it on the inner edge of the neck.
- Tighten the retaining nut to 50 Nm using the tightening bell, then spray a disinfectant on the head.
- A poorly tightened nut = air leak at the keg head = loss of counter-pressure.
Filling in five steps — keg upside down, imperatively
- 1. Remove residual air from the pouch: apply 0.8 bar between keg and pouch via the gas inlet, open then close the liquid-side valve while keeping the counter-pressure.
- 2. Prepare the filling: connect the disinfected head to the pump (maximum pump outlet pressure 2.5 bar) and fill the hose until no air bubbles remain.
- 3. Fill the keg head-down, keeping a constant counter-pressure of 0.8 bar via the air-side vent (general value, adjust to your conditions).
- 4. Recommended filling time is between 2 and 5 minutes; never put 20 L into a 30 L keg. When the counter-pressure drops to 0 bar, close the product inlet valve.
- 5. Finish: close the air-side vent, apply a 2.5 bar counter-pressure (except for forced carbonation), turn the keg upright, rinse thoroughly with water, dry the head with filtered air, disinfect and apply a tamper-evident cap.