Firstly, you need to choose a day and time that suits your needs: at least 3 hours before the opening/serving times! A Thursday is usually a good day, before the usually busy weekend.

So, wherever your beer is connected, ther will be provision for cleaning, whether it is a single small cleaning container, or multi-cleaning socket adaptors, usually mounted on the wall.

Switch off any inline cooling, including shelf coolers and remote coolers.

Use appropriate safety wear, i.e., goggles, gloves. Use safety warning cards where possible or necessary.

Disconnect each keg connection, after closing the gas feed tap to each keg. Rinse the connector in a bucket of clean warm water, to remove any beer residue, then you can connect to the appropriate socket/cleaning container.

From now I will assume that you have a cleaning socket system, with a modern system, you will have a single 50 litre container, which is non-pressurized, and uses a pump, either gas/air operated, or an electric motor type pump.

Fill the container with cold water from the rising main-not an open tank, which  is not  suitable as drinking water.

Now turn the power/gas on to the pump supplying the container, and vent/bleed each beer monitor/fob detector, until clear water flows through.

Next, go to the bar where the beer tap is, and pull water through, displacing all beer residue and air at the tap. Up to 3 taps can be done at once.

Now refill the container, with the correct mixture of cleaning fluid/water, as recommended by the instructions on the supplied Cleaning Fluid Container.

Vent/bleed each beer monitor/fob detector in turn, until the mixture flows freely, displacing the plain water.

Back to the bar now, and pull the mixture through each tap in turn, the amount will depend on how much beer/lager you pulled off initially, when drawing the water through. Usually about 4 pints, but could be up to 8 pints or more!

If you suspect you need more mixture, refill as previously, anyhow, each head will need to be totally replenished Three Times, at 10/15 minute intervals.

This is so the lines are soaked, and sterilized, to minimize any bacterial growth that may occur.

After about 1 hour, you are able to thoroughly rinse the container, and replenish with fresh cold water, ready to flush out the whole system.

Once again, vent/bleed each beer monitor/fob detector in turn, then go to the bar, and operate each tap until at least 3 times the amount of fluid is displaced, usually between 12 and 24 pints, and each tap will need to be checked, if in any doubt, use test strips available from fluid suppliers.

When completely flushed with water, each keg can be connected and the gas turned back on.

Vent/bleed each beer monitor/fob detector until beer/lager flows without air/water, and the tube is wholly beer/lager.

Turn all cooling back on, then pull all beer/lager taps until pure product is through. Refit any nozzles/creamers that are required per tap. 

This is the basic method of cleaning "normal" beer lines, not heavily soiled or misused ones! This method will ensure top, consistant quality products, never allowing a decline if done weekly.

ANY QUESTIONS GLADLY ANSWERED! JUST MESSAGE ME!