15
*Set feeding timer to 20~30 minutes for high pressure 2.5~3Kg/cm2.
*Hold down and rotate the center knob to set the high and low range of
pressure gauge(patt #6).
(*2)
*Set low pressure for de-watering timer. If de-watering time is up and the
pressure hasn’t down to the low pressure yet, set a longer timer or
higher low pressure.
*Set longer timer for de-watering to get thinner cake.
15 minutes for 2cm cake, 10 minutes for 3cm cake.
5 minutes for cake over 4cm.
Precipitated slurry will get thicker cake and need fewer de-watering timer.
Prior to manual running.
1. Hold down the power button(Control panel #1) for 3~5 seconds to power
on the machine.
2. Turn the mode switch(Control panel #7) to manual.
3. Make sure the paper is flat in the chamber and nothing will cause un-
perfect sealing later.
4. Turn the switch(Control panel #9) to plate up to lift the moving plate up
until light (Control panel #4) is off, then turn it back to stop.
5. Turn the feeding switch(Control panel #15) on at pressure gauge below
2Kg/cm2, and then turn it back to off.
6.Turn the de-watering switch(Control panel #16) on for 3~5 minutes and
turn it back to off after de-watering is finished.
7. Make sure the pressure inside the chamber is 0 or below the low point
before turn the switch (Control panel #9) to plate down to pull the
moving plate down, and turn it back to stop after the light(Control
panel #5) is off.
8. Turn the paper rolling switch(Control panel #17)on to move out the
cake, and trun it back to off after finished.
9. Back to “3” to re-start the cycle.
10. Feed clean water and run the fedding pump to clean the machine for
10 minutes, then pull the moving plate down before shutdown.
11. Never exceed pressure 3Kg/cm2 to keep longer service life. Feed
clean water and run for 1~8 cycles with lower pressure.
