Operating Manual for
BAUER Separator S300
17
Depending on the dry matter content (DM content) of the input medium, the solid cake will either already
have the correct consistency with the initial setting of the weights or it will be either too soft or too firm.
After formation of a cake and roughly 20 cm of DM throughput, the base settings should be corrected
again before the pump is set to continuous operation since the cake will otherwise
“
shoot out
”
if it is too
soft or clog the separator if it is too hard.
As a rule of thumb for a stable cake consistency, note the following:
The cake is too soft if the solid material is doughy, does not crumble, slides down a roughly 45° inclined
surface rather than tumbling.
When pressed together (
“
normal hand pressure
”
) significant amounts of liquid comes out.
The cake is too firm if the solid material crumbles into very small individual pieces, does not break up after
emerging roughly 30 mm from the mouth piece, no water at all can be observed when pressing together
(
“
very strong hand pressure
”
).
These descriptions offer only a rough classification, and conditions depend heavily on the specific medi-
um. The actual limits must be determined individually in practice.
These guidelines serve only to assess a stable cake, not to determine the dry matter content of the solid
phase.
7.3 CONFIGURATION TO STABILIZE THE SOLID CAKE
7.3.1
Cake Too Firm
Move the weights inward on the arms or remove them entirely.
If the cake is too firm, the separator may clog up after prolonged operation
since the cake can no longer be pushed out of the mouthpiece!
In order for the cake to be ejected more easily, the weights can be
moved forward symmetrically. If this is not sufficient and the cake is
still so firm that even the motor protection circuit breaker is tripped,
the weights can also be removed entirely and the solid matter pressed
in only by the dead weight of the lid.
If there is a risk of the cake hardening during downtime, either a new
starter cake should be used for startup later, or the cake should be
softened with water. Never attempt to restart the machine with a hard
cake in manual mode via
“
jogging
”
since this can cause damage to the
machine.
7.3.2
Cake Too Soft
If the cake is too soft, this can result in the cake
“
shooting out
”
; in other
words, the cake breaks up and unseparated medium flows out of the
solid side!
In order to make the cake harder and more stable, symmetrically
move the weights toward the back.
Depending on the medium, the adjustments described above must be performed multiple times upon
startup until a stable condition is reached and the performance of the separator is optimized.
Fig. 7-4 Cake too firm
Fig. 7-5 Cake too soft
