What DING says the system does
DING says its device sends pulses through beer lines to limit build-up between cleans. Its Elimin8 powder is mixed with water for the full clean. DING's own site describes a preparatory clean and a monthly routine. Product performance, installation details and cleaning instructions must be confirmed directly with DING for the specific venue.
The system does not remove the need for cellar management, quality checks or staff following written procedures. Conventional guidance from Cask Marque provides a useful comparison, but the alternative process must be assessed on its own approved terms.
What a commercial assessment should cover
Ask which lines and beverages are eligible, what the initial clean includes, who performs installation and support, and what staff must do each month. Request the written rental and running costs, including powder, service, deposits and any one-off charges. Read the current DING customer agreement and promise before relying on a guarantee.
Use your venue's measured beer loss, labour and supplies to compare the current routine with DING's proposed one. Our calculator keeps potential stock savings separate from possible recovered sales and leaves net benefit unknown until quoted costs are supplied.
How My Clean Lines fits in
My Clean Lines helps independent UK hospitality operators understand the commercial question and, with permission, arrange an introduction. DING makes the final suitability decision, supplies the system and enters any customer agreement directly with the venue.
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 product wording and commercial terms need written approval before production publication.