Tetra Pak COMET RC, Manual

Page: 36 / 118

CRC804BF
6-11
Tetra Pak
Hoyer
6.3.3 Topping station
6.3.2 Ice cream dosing station
Fig. 6.13
The cups are filled with ice cream by a doser (Pos.
1, Fig. 6.13) fixed to the up/down slide (Pos. 2,
Fig. 6.13).
Loosen screws (Pos. 1/2, Fig. 6.13) to adjust height
and centre dosers over slot, tightening the screws
again when finished.
The start and duration of dosing of ice cream into
the cups may be adjusted using the appropriate
control (Pos. 2, Fig. 6.18) on the control panel (by
pressing “F” and then + to increase the amount of
dosing time or – to decrease it) to control the quantity
The topping station allows the top of the ice cream
cups to be covered with a liquid product.
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. 6.20).
The station is started up using the “topping” switch
(Pos. 15, Fig. 6.20). Loosen the screws (Pos. 1/2, Fig. 6.6a) to adjust
height and centre the topping dispenser over the
slots, tightening the screws again afterwards.
I
IMPORTANT:
The water in the chocolate tank jacket must be
heated for at least half an hour before use. The water
heater is switched on using the appropriate switch
(Pos. 19, Fig. 6.20).
Fig. 6.13a
2
1
2
1
of ice cream.
The quantity of ice cream required can be obtained
by changing the speed of the freezer and, from the
control panel, adjusting the start and duration of the
dose.
It is also possible to balance the quantity of ice cream
dosed by each dosing nozzle on the lines by adjusting
the flow regulators assembled on the bypass.
The dosing station is activated using the “ice cream
dosing” switch (Pos. 14, Fig. 6.20), which
automatically closes the bypass.