Why the interval matters
Cleaning removes deposits and helps protect dispense quality. A calendar target on its own does not show whether the process has been performed correctly. Staff need the right products, contact time and records for their system. Cask Marque's charter sets out conventional procedures, while DING makes a different product-specific claim about its combined system.
A venue should not switch from weekly cleaning to four-weekly cleaning just because the arithmetic looks attractive. Confirm the line types, products, preparatory clean, training and monitoring arrangements with DING and with any brewer, supplier or tenancy agreement that applies.
What to record before a change
Keep the current schedule, quality issues, beer lost, staff time and chemical use as a baseline. Ask for the proposed schedule in writing, including what happens if quality checks fail or a line is unused for a period. Record who performs each clean and how the result is checked.
Our calculator uses 13 sessions per year as an illustration of a 28-day cycle. It is not a recommendation to change hygiene practice. An approved plan for your cellar takes precedence over the model.
Use your venue's figures
Compare cleaning waste, staff time and supplies. Add DING's written costs before reading a net estimate.
Sources and review
DING and any brewer or tenancy agreement must confirm the interval for each venue.