Tetra Pak HOYER COMET C, Manual, Page: 27 / 150

CC901AE 5-10
Tetra Pak
Hoyer
Fig. 5.4
1
2
Fig. 5.4a
4
3
1
2
4
3
2
5.3.2 Cone gauging – chocolate spray station adjustment
The cone gauging station is necessary for
spreading the mouth of the paper wrapped around
the cones, which tends to fold over during
feeding.
The height of the spray nozzle can be adjusted
by slackening the screw (Part. 1, Fig. 5.4) and
rotating the ring nut (Part. 2, Fig. 5.4) clockwise
to increase the stroke of the pneumatic actuator
or anticlockwise to reduce it. At the end of the adjustment, tighten the screw
(Part. 1, Fig. 5.4).
Use the pneumatic control to change spraying
angle.
The gauges are mounted on springs so that they
will fit the shape of the cone inside the slot
perfectly (even if chocolate spray height is
changed).
5.3.2a Adjustment of the rate of flow of the chocolate spray pump
The chocolate spray pump is assembled on a tem-
perature-controlled tank (Part. 1, Fig. 5.4a)
located outside of the filling machine and
connected to the chocolate spray nozzles by hoses
from the distributor (Part. 2, Fig. 5.4a).
The rate of flow of the pump may be adjusted by
loosening the lock nut (Part. 3, Fig. 5.4a) and
turning the ring nut (Part. 4, Fig. 5.4a) clockwise
to increase the stroke of the pneumatic actuator
or anticlockwise to decrease it. Tighten the lock nut (Part. 3, Fig. 5.4a) when
finished.
Turn the resistance on by pressing button A1 (Fig.
5.14) thirty minutes before beginning production
to heat chocolate.
F
NOTE:
Make sure that there is water in the water jacket
before turning on the chocolate heating
resistance, otherwise the resistance will burn.