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To clean the cell
,
remove all leads connected to the Head Assembly. Unscrew the Cell by
turning the Head Assembly clockwise – as per instructions, and withdraw from the Cell Housing.
METHOD 1
Add 1 part HYDROCHLORIC ACID to 5 parts WATER in a suitable container and immerse the
Cell in this solution. It should not take longer than a few minutes to clean, if it does the Cell
should be cleaned more frequently. If the build – up is not excessive it may be possible to clean
the mesh with a jet of running water. Return the Cell to its Housing and connect leads to the
Head Assembly.
METHOD 2
As an alternative, an approved commercial Cell cleaning solution can be used a number of times
effectively.
SAFETY DEVICE:
Hydrogen Gas is a by – product of the chlorine producing process. A Gas Sensor has been
incorporated into the Unit and Cell, which will switch off chlorination if gas is detected in the
Cell Housing or there is no water flow.
Chloromatic
Units are also fitted with a Thermal Cut – Out to prevent overheating. If the
temperature rises too high, power is automatically disconnected. The Unit will resume operation
when it cools down.
DAY TO DAY OPERATION:
Four Prime rules must be observed if your unit is to give the best possible service:
1.
STABILISER
The importance of pool stabiliser cannot be over – emphasised. It is essential in helping retain
chlorine in your pool. Chlorine is rapidly dissipated by sunlight and the use of stabiliser will
reduce this dissipation substantially. Without stabiliser, it may be necessary to run the Unit for
up to three times as long!
Stabiliser should be added at the rate of 500 grams for every 10,000 litres of water. To add, place
the required amount in a stocking and tie a brick to it. Place the stocking in front of the return jet.
It will dissolve in 2 – 3 days.
Stabiliser should be maintained at a level of 30 – 50 ppm. Before adding more stabiliser, have
your pool water analysed at your pool shop to ensure that you do not add too much.
Consult your local Chloromatic Dealer for more information.