Tetra Pak COMET RC, Manual

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CRC804BF 6-4
Tetra Pak
Hoyer
The temperature of the chocolate tank is kept under
control (at approximately 34ºC to 37ºC) by electrical
resistances which heat water contained in the jacket
surrounding the tank.
The tank must be filled manually during production.
To start heating the chocolate, press the “heat
chocolate tank” button (Pos. 19, Fig. 6.11).
To circulate the chocolate from the tank to the
sprayers and back when the machine is stopped,
work the “chocolate pump” switch (Pos. 13, Fig.
6.11).
The chocolate return route to the tank is necessary
because the pipes are not heated, and the bypass
prevents the chocolate from stopping in the pipe and
solidifying.
During production, the dosage volume can be
regulated by reducing or increasing the travel of the
displacement pump by adjusting the limit switch
screw (Pos. 1, Fig. 6.5).
6.2.4 Chocolate spray pump equipment
Fig. 6.5
Chocolate is fed into the cones by the spray nozzle.
The incoming chocolate is atomised by compressed
air sent to the appropriate connection.
As the air carrying the chocolate comes into contact
with the product, it must first be filtered through a
microfilter, an odour filter and a sterile filter.
For hygiene reasons, the machine is supplied with a
sealed sterile cartridge.
The customer is responsible for sterilisation of the
line downstream of the filter.
I
IMPORTANT:
The water in the jacket must be heated for at least
half an hour before use. The water is heated by
pressing the appropriate button (Pos. 19, Fig. 6.11).
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