Nassenheider Fill Up 2, Руководство пользователя

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Processing of honey 28
8.3 Pumping to make creamy honey
Preparation
- instead of the clamping flange and the filling nozzle the pipe bend (bended aside)
for pumping with priming hose is installed at the bottom of the pump head:
- put the hose clamp onto the priming hose
- heat the end of the priming hose and the pipe bend, after assembly immediatly
pull the hose clamp tight, making sure that the hose does not get damaged
- insert the gasket for the clamping flange into the pump head and mount the
pipe bend
- operating modes: Manual mode or Time switch .
There is a risk of scalding when using hot water.
Pumping from one container to another one
- temperature of the honey: approx. 20-35 °C (68-95 °F)
- the use of a float switch is recommended. Depending on the type of installation, the
machine switches off when the source container is empty or when the second
container is full (see chapter
External switches: Float switch ).
Pumping to make creamy honey (suitable for max. 300 kg)
- temperature of the honey: approx. 18-20 °C (64-68 °F)
- add approximately 5-10 % fine-crystaline honey (briefly mixed by hand) to the
honey to be stirred, or wait until the honey automatically begins to crystalize.
- insert the priming hose into a second container and pump the prepared honey
(during the pumping process the crystals are reduced to small fragments that are
finely distributed throughout)
- leave the honey for one day, then pump it back again by changing the pump
direction (see chapter Operation: Setup Menu )
- the honey can also be pumped into a large container that is circulated
(the honey is drawn from below and returned from above)
Attention: there is a danger that part of the honey gets out of the circulation
cycle
- the pumping process should be carried out approx. 3-8 times a day with a break of
a few hours up to one day between the procedures.
A single pumping or filling is not enough to change the
mechanical structure of the honey.