Swash™ Deluxe Steam Generator Instructions for Use in Winery Applications START UP PROCEDURE 1. Plug unit into appropriate outlet.

2. Hook up facility water to inlet. Hot water (not to exceed 190°F) is preferable for greater efficiency and improved maintenance of desired operating pressure throughout the process.

CAUTION: ADHERENCE TO FACILITY SAFETY POLICIES AND PROCEDURES SHOULD BE ENFORCED WHEN WORKING WITH STEAM UNDER PRESSURE. SUITABLE GLOVES, EYE PROTECTION AND OTHER PROTECTIVE GEAR SHOULD BE EMPLOYED.

3. Open the DRAIN VALVE and the STEAM OUTLET VALVE.Turn power on by pushing ON/OFF button to the “on” position.The ON/OFF button will illuminate in the “on” position.Water will begin flush through the tank and remove accumulated debris from the tank.

4. Once water runs clear, close the DRAIN VALVE but leave the STEAM OUTLET VALVE open. As the water rises in the tank, air in the tank will be vented out through the STEAM OUTLET VALVE.When the water level reaches an adequate height, you will hear a click sound.This is the electrical contactor pulling in the power to the heating elements.When the pump stops running, close the STEAM OUTLET VALVE so that the tank can begin to pressurize.You can see the water level rise in the SIGHT GLASS. As the pressure builds, you will see the pressure indicated on the PRESSURE GAUGE.

NOTE: ONCE THE PUMP STOPS, THE UNIT WILL OPERATE SILENTLY UNTIL PRESSURE HAS BUILT UP TO THE DESIRED HIGH OR LOW SETTING AFTER WHICH YOU WILL HEAR A CLICK WHICH IS THE CONTACTOR TURNING OFF THE HEATING ELEMENTS.

5. Choose pressure settings, low or high pressure by depressing the PRESSURE SELECTOR button.“ON” and illuminated is “HIGH” pressure.“OFF” and not illuminated is “LOW” pressure. Use low pressure for barrel steaming or bottling line steaming. Use high pressure for tank steaming or general purpose cleaning of walls, floors, floor drains etc.The “HIGH” and “LOW” settings are factory pre-set at approximately 20 psi and 85 psi.These can be adjusted. Refer to the SWASH™ manual that came with the unit or consult with your ARS/SWASH representative.

6. Make sure the two amber PRESSURE RESET lights are off.When these are on, it indicates that the pressure has exceeded the setting of the PRESSURE SAFETY REGULATOR. Push the illuminated reset button to reset the unit into operating mode. If either PRESSURE RESET re-lights, refer to the manual or contact your ARS/SWASH representative.

7.While the unit is building pressure, lay out hoses on the floor with the wand or gun attached.This will facilitate removal of condensate in the hose so that steam flow is not obstructed.

8. Open the STEAM OUTLET VALVE to begin steaming. See further instructions below for specific applications.

9. Depending on the size of steam generator and specific application, it may be necessary to throttle/modulate the STEAM OUTLET VALVE to a partially open position so that the unit will maintain pressure throughout use. Optionally, the addition of a needle or gate valve between the STEAM OUTLET VALVE and the hose adapter fitting will facilitate regulation of flow more precisely.

10.When finished using the unit, turn off the STEAM OUTLET VALVE and then depress the “ON/OFF” button to turn off the power allowing the pressure to remain in the tank. Move the unit so that the DRAIN VALVE is over a floor drain grating. Open the DRAIN VALVE to rapidly relieve the pressure.This “hot blow down” will dislodge scale and debris in the tank and help keep the tank clean. CAUTION: STEAM WILL BLAST OUT OF THE DRAIN VALVE DURING THE HOT BLOW DOWN PROCEDURE. MAKE SURE THAT PERSONNEL ARE CLEARED FROM THE AREA PRIOR TO PERFORMING THE HOT BLOW DOWN PROCEDURE.

ARS/SWASH Sanitizing Equipment • 1184 Maple Lane • Calistoga, CA 94515 • 707-942-8330 • FAX: 707-942-8337

11. Once the pressure is relieved, leave the DRAIN VALVE open and open the STEAM OUTLET VALVE leaving the valves in the open and correct position for the next use.

IT IS THE SOLE RESPONSIBILITY OF THE WINERY TO ESTABLISH AND VALIDATE ANY PROTOCOL FOR CLEANING AND SANITIZING BARRELS, BOTTLING LINES, TANKS AND ANY OTHER EQUIPMENT OR FACILITY SURFACES. ARS/SWASH HAS ACCUMULATED EXTENSIVE EXPERIENCE WITH HUNDREDS OF FACILITIES OVER THE PAST 2O YEARS WHICH IT IS WILLING TO SHARE IN CONFIDENCE WITH OWNERS OF SWASH™ EQUIPMENT.THE FOLLOWING TECHNIQUES ARE REPRESENTATIVE OF THAT EXPERIENCE BUT IN NO WAY ARE INTENDED TO REPLACE THE REQUIREMENT OF EACH WINERY TO ESTABLISH AND VALIDATE THEIR OWN PROTOCOLS.

Barrels:

Different barrel conditions will dictate the steaming protocol for each barrel.While one basic protocol for each application will give positive effects, there is no substitute for ongoing microbiological testing to confirm the efficacy of each type of treatment. Select the LOW PRESSURE setting on the control panel.

CAUTION: DO NOT LEAVE BARRELS UNATTENDED WHILE STEAMING OR DURING THE BUNGED VACUUM PHASE. IF STEAM IS ALLOWED TO ENTER THE BARREL FASTER THAN IT CAN ESCAPE THROUGH THE VENT FLUTES ON THE SWASH BARREL WAND, IT IS POSSIBLE, THOUGH EXTREMELY RARE, FOR A BARREL TO OVERPRESSURIZE AND EXPLODE. SIMILARLY,LEAVING A BARREL BUNGED FOR MORE THAN THE RECOMMENDED TIMES CAN OCCASSIONALLY CAUSE A WEAK BARREL TO IMPLODE.

Brettanomyces (Brett): Heat is highly effective in reducing or even eliminating Brett.The most effective way to deliver heat is through the use of steam. Unlike other techniques, which are only surface phenomena, as a gas, steam delivers heat directly into the pores of the wood where the Brett can reside, or under tartrates that may not be completely removed. However the heat from steam also melts tartrates and facilitates removal.

New Barrels: Apply steam for 2 to 4 minutes without bunging after steaming. Eliminating the bunging after steaming skips the vacuum phase and minimizes any effect on the characteristics of the oak. Rinsing after steaming to cool the barrel and remove any condensate is recommended.

Used Barrels: Rinse the barrel briefly with water to remove lees and residual wine. Apply steam for a minimum of 5 minutes. Bung the barrel immediately after steaming for not more than 5 minutes. During this time, as the steam condenses, a vacuum will be pulled in the barrel pulling condensate, wine and any contaminates out of the pores of the wood and pulling softened tartrates away from the surface of the wood. Note, it is common to see the heads of the barrels go noticeably concave due to the depth of the vacuum. After the 5 minutes of vacuum, slowly release the vacuum by rocking the bung back and forth allowing the heads to slowly return to their natural position. Rinse the barrel again to remove debris and cool the barrel. If a vacuum is not achieved during this process, it is likely there is a leak somewhere in the barrel. Look for evidence of water leaking out from the steaming process.

Pediococcus: This microbe has the ability to surround itself with a bio-film making it more difficult to eradicate. Heat appears to be the most effective way to reduce or eliminate pediococus from barrels. Steaming for 7.5 minutes minimum is recommended followed by 5 minutes of bunged/vacuum. Rinse after relieving the vacuum.

Volatile Acidity (VA): Steaming for 7.5 minutes minimum is recommended followed by 5 minutes of bunged/vacuum. Rinse after relieving the vacuum. From experience of our customer base, the steaming process may have to be repeated up to three times to be maximally effective.VA appears to permeate deeper into the wood making it difficult to eliminate. Ultimately, only the winemaker can determine if VA has been sufficiently removed to permit reuse of the barrel.

ARS/SWASH Sanitizing Equipment • 1184 Maple Lane • Calistoga, CA 94515 • 707-942-8330 • FAX: 707-942-8337

CLOSED TANKS OR VARIABLE HEAD TANKS WITH STEAM COMPATIBLE GASKETS:

Sanitizing tanks with steam is not only effective, it also has the benefit of saving time and significantly reducing water consumption and wastewater generation. Again, based on the accumulated experience of ARS/SWASH and its customers, the following guidelines are offered:

1. Close the top of the tank completely. Remove and cap the pressure vent port. 2. Close all other ports/doors except for the racking valve port and the drain. 3. Attach the steam hose to the racking valve port and place a butterfly or ball valve on the drain with the valve “cracked open” to allow steam condensate to escape.

WARNING: IT IS IMPERATIVE THAT THE DRAIN VALVE IS PARTIALLY OPEN TO ALLOW THE CONDENSATE TO ESCAPE AND PREVENT THE TANK FROM PRESSURIZING DURING STEAMING. ONCE THE STEAMING PROCESS IS COMPLETE, THE DRAIN VALVE MUST BE KEPT OPEN TO PREVENT A VACUUM FROM FORMING IN THE TANK AND POTENTIALLY CAUSING THE TANK TO COLLAPSE.

4. Using the PRESSURE SELECTOR button, select “HIGH”.

CAUTION: ON JACKETED TANKS,THE HEAT FROM THE STEAM INSIDE THE TANK WILL CAUSE ANY COOLANT IN THE JACKET TO EXPAND. MAKE SURE THAT THE SUPPLY LINE TO THE JACKET IS OPEN SO THAT ANY COOLANT IN THE JACKET IS ABLE TO ESCAPE.

5. Open the STEAM OUTLET VALVE to a position that will prevent the steam generator from losing pressure during the entire process and begin flowing steam into the tank. Refer to Item 9 in the Start-Up Procedures above. Feeding hot water to the steam generator (not to exceed 190°F) will facilitate maintenance of pressure in the steam generator.

6.When the desired sanitization temperature is reached (by ARS/SWASH experience, 180°F should minimally be achieved but higher temperatures approaching 205°F can be achieved and are recommended.Validate that temperatures achieved are satisfactory with microbiological testing), shut off the steam and allow the tank to cool either by air or with clean, potable cold water. Spraying cold water from the top of the tank has been shown to thermal shock and remove stubborn tartrates that may remain adhered to the tank.

7.To insure no re-contamination, placement of sterile filters over the open ports and closing all other ports or access doors is recommended.

BOTTLING LINES

Steam sanitizing bottling lines is highly effective as heat is uniformly deposited everywhere in the line including dead legs and fittings where liquid water based sanitizing methods may not reach. Steam sanitizing bottling lines also reduces water consumption and wastewater generation significantly.The following guidelines have been developed by ARS/SWASH and its customers and has been reviewed and endorsed by nearly all major bottling line manufacturers. Each brand of bottling line has specific set up requirements for steaming.To insure safe and proper steam sanitizing technique, consult the representative of your bottling line. As a guideline, 1kw per filler spout is recommended as a minimum to achieve sanitization in a reasonable period of time. Higher kw ratings will improve efficiency by causing the line to heat up faster.

Overall, the steam follows the flow of the wine from the input side of the cartridge filters to the spouts on the filler. Prior to steaming filters, verify that the filters in use can be steam-in-place sanitized with an operating pressure of 20 psi (factory pre- set for LOW PRESSURE). If a lower pressure is required, refer to Start-Up Procedure, Item 5 above.

ARS/SWASH Sanitizing Equipment • 1184 Maple Lane • Calistoga, CA 94515 • 707-942-8330 • FAX: 707-942-8337

1. Attach the steam hose to the input port of the cartridge filter or directly to the bottling line input port. 2. Using the PRESSURE SELECTOR switch, select “LOW” pressure. 3. Open all bottling spouts following procedures for the particular bottling line. Certain drain valves may need to be “cracked open” to prevent accumulation of condensate in the filter skid or elsewhere in the bottling line.

CAUTION: IT IS IMPORTANT THAT THERE ARE NO CLOSED VALVES OR OBSTRUCTIONS IN LINE FROM WHERE THE STEAM IS INPUT TO THE END OF THE LINE THAT WOULD CAUSE THE BOTTLING LINE TO PRESSURIZE.

4. Open the STEAM OUTLET VALVE all or part way to insure the steam pressure is maintained through out the process. Refer to step 9 in the Start-Up procedure above. 5. Once the steam starts flowing, condensate will form and will be pushed by the steam pressure to the end of the line and will flow out of the spouts.With a properly sized steam generator, in approximately 30 minutes, the interior surfaces of the entire line will be at or near 212°F and steam will start emanating from the spouts.With the entire line at this maximum temperature, it is recommended the steam be allowed to flow continuously for at least an additional 15 minutes. 6. After the desired steaming time is achieved, close the STEAM OUTLET VALVE.The line may be allowed to cool or cooled by flushing the line with cold, potable water. 7. Optionally, ARS/SWASH offers the SWASH™ steam controller.This one or two circuit controller provides a programmable timer and electric steam valve such that the steam generator can be set up and operational at closing of the facility for the day, set to open the steam valve in the middle of the night and steaming the line, leaving sufficient time to cool naturally without cooling water for use the next morning. Contact your ARS/SWASH representative for additional information.

FACILITY SANITATION,VARIABLE HEAD TANKS AND OTHER EQUIPMENT

ARS/SWASH offers a general purpose cleaning gun/wand that allows steaming of floors, floor drains, walls, variable head tanks, outsides of tanks, and any other surfaces that can be safely sanitized with steam.The gun can be attached to the steam hose and used to dispense the steam. Steam sanitizing is effective in killing microorganisms while leaving the surface dry or nearly so to prevent re-inoculation of contaminants on wet surfaces.

1. Clean large debris by sweeping or other physical means. 2. Set the SWASH™ steam generator to “HIGH” pressure using the PRESSURE SELECTOR SWITCH on the panel. Leaving the STEAM OUTLET VALVE closed, allow pressure to build to full high pressure setting (factory preset at 85 psi). 3. Attach the SWASH™ steam gun to the sanitary hose. Open the STEAM OUTLET VALVE on the SWASH™ steam generator. 4. Pull the trigger on the gun handle of the SWASH™ steam gun and allow condensate to be pushed out of the hose/gun. Once steam is flowing, slowly and thoroughly spray steam over the entire surface to be sanitized. If during this process the steam generator starts losing pressure, close the steam outlet valve partially to slow down the flow of steam. Refer to Step 9 in the Start Up Procedures.

FOR TECHNICAL SUPPORT OR FIELD SERVICE, PLEASE CALL: 1-800-735-9277 [1- 800-RELY-ARS]

ARS/SWASH Sanitizing Equipment • 1184 Maple Lane • Calistoga, CA 94515 • 707-942-8330 • FAX: 707-942-8337