Back pressure vacuum barrel

The beer fresh-keeping barrels that are currently on the market are mostly air-inlet type and a small amount of CO2 pressure type. In the former, the intake air is used to mix a large amount of suspended matter and bacteria in the air into the barrel, contaminating the body of the wine and the barrel. The freshness and the preservation period of the beer are greatly shortened; the latter has no disadvantages of the former, but several are relatively high. The process is complicated and the operation is inconvenient, which is not conducive to promotion. The back pressure vacuum barrels, simple and special structure and the process is mature and reliable. Due to the use of backpressure filling, the liquor is poured in rather than a mixture with a large amount of foam. The vacuum chamber completely isolates the air and forms an extension of the can.
This allows the barrel to have the following characteristics: (1) From liquor to wine, the wine body is always exposed to different air, thus maintaining the freshness of the beer. Preservation period of up to 10 days, truly achieve green packaging, green consumption. (2) The beer foam is always plump and delicate. (3) Flexible filling by special equipment. (4) Basically, beer can be drunk without leakage, greatly reducing the waste of beer and realizing civilized production. (5) greatly reduced the frequency and difficulty of cleaning.