19
SKIMMING PROCEDURE
Best skimming results are achieved, when starting to skim immediately after milking. If milk
is cooled, warm it up to a temperature between 30 to 35ºC. Milk cannot be skimmed with
temperature lower 30°C. When the milk is properly warmed up, pour it in the container.
• Turn on cream separator with I / O switch and wait 120 seconds until top bowl reaches
working speed. Cream separator has built in special electronic circuit which provides slow
and soft motor start. This prevents sliding of the top bowl on the motor.
• When the motor has reached its working speed turn closing cork to open position. The
end of the closing cork is turned to the cut in the container and flow is opened. The skim-
med milk must leave the bowl through the four holes in the top bowl and flow out by the
lower milk outlet. The cream must leave the bowl through the cream adjusting screw and
flow out by the upper cream outlet.
When milk is coming out of the outlets holder holes the closing cork must be closed
immediately while the motor is still running. When all the milk has left the bowl the motor
must be switched off. Check what is wrong.
• You have opened the closing cork before the motor has reached working speed.
• Top bowl nut was not fixed enough.
• Rubber washer is placed badly, or it is destroyed.
After finishing the process, clean and dry the device carefully!
When the machine starts to work, the top bowl and the discs must always be
completely dry.
IF YOU ALREADY FINISHED SKIMMING AND SHUT DOWN THE ENGINE, IT IS PRO-
HIBITED TO START THE ENGINE AGAIN AS LONG AS THE REST MILK HASN’T BEEN
COMPLETELY DRAINED AND REMOVED. AFTER YOU HAVE FINISHED SKIMMING,
POUR APPROXIMATELY 12 L OF SKIMMED MILK BACK INTO MILK CONTAINER.
THIS WILL CLEAN THE REST OF CREAM IN THE TOP BOWL. AFTER ALL PROCE-
DURES ARE FINISHED, SIMPLY TURN OFF THE DEVICE AND WAIT UNTIL MOTOR
STOPS.
ALWAYS CHECK, WHETHER THE RUBBER WASHER IS DAMAGED OR TOO MUCH
EXTENDED. IN SUCH CASES PLEASE REPLACE IT WITH A NEW ONE.
Summary of Contents for 17582-115-4
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