Topping up

Topping is very easy with all the models. The barrel can then be put "bung on the side" if desired.

Stirring the lees

The OXOline® modules are fitted with rollers allowing a free rotation of the barrel. Stirring the lees becomes a matter of rotating the barrel, a quick and efficient method. The actual time for this operation is 5 seconds per barrel.

Cleaning

After the racking, the barrel can be rinsed on site. For a thorough clean, a cleaning spear with rotating nozzles has been especially developed for OXOline® by the Swiss Company Moog. Brilliant results are obtained with a water temperature of 158 to 176°F / 70 à 80°C at a pressure of 1100 to 1400 PSI / 80 à 100 bars, retarding the scaling of the barrel. The cleaning cane simultaneously sucks the water back out,  cleaning perfectly the dirtiest part of the barrel: the bottom.

Extraction

The barrel is emptied with a classic racking spear. All the operations are performed without moving the barrel. The washroom and unstacking areas become obsolete.

Emptying

Tasting