Pressure cleaning vs. pump

[Higgins]

We are servicing a pub with 30 brands split to 3 bars totaling 88 faucets. The way they are split and the sheer number makes using a pump difficult if not impossible.

Not to mention they are using pumps and I'm not sure if you can pump backwards through them.

The draws are very long, 1 ss can packs the lines for two products (ie 6 lines) The solution cost is an issue.
What I'm proposing to them is to set up an in place system with a fixed resevoir big enough to pack a lot of lines in a go.

If the pump is 80 times more effective than direct draw, what steps should we take to ensure excellent cleaning. Should it be done more frequently like every week or should we use more harsh chemicals, soak longer, any ideas?

I have thought of including a hook up to a sink tap so we could run a rinse cycle non stop from the tap. This could eliminate the need to keep refilling the reserve tanks and perhaps using a more harsh chemical in the cleaning tank.

Yes this system could work us out of an account but we would like to focus less on cleaning and more on service/installation.

Maybe they do it in house and every 3 months we come by for a overhaul clean.

Your help is appreciated

[Buck]

Anything that long you have to use a pump.

[wineglow]

How are the lines split at the keg or do they go from bar to bar?
How old are the lines and have they been cleaned on a regular basis?
I assume they have FOB's - are they clean now ( looking at the FOB's can give you a clue to the rest of the line)
Are all bars used all the time? Long lines that are not used often get dirty faster.
Are the faucets stainless steel , ventless or chrome plated brass?

The more we know about the system the better we can help.