2.1
TRICOR Systems Inc.
SECTION 2
MODEL 225 SETUP
2.1
Equipment Location
The Model 225 uses a thermoelectric cooler to generate the cold temperature
well. To obtain the temperature reduction, a great amount of forced air must be
passed through the unit to remove the heat produced in the cooler. It is ideal that
the 225 be located in a spot where relatively cool, clean and dry air may pass
through the unit. The intake port on the bottom of the unit (shown below) as well
as the exit ports on the back must be kept unobstructed. Do not place papers
under the unit. The paper will be drawn up against the intake restricting air flow.
If the intake becomes clogged, the screen can be removed for cleaning by
removing the 4 screws which hold it to the base cover.
Figure 2.1 Bottom View Showing Fan Intake
The repeatability and precision of the chocolate temper is affected by the length
of time it takes to get the chocolate sample from the source to the Model 225
temperature well and to get the sample door closed. It is recommended that the
unit be placed in close proximity to the chocolate so that this transfer can be
minimized. If excessive cooling takes place before the measurement process
begins, inaccurate result may result.
The Model 225 is a precision measurement instrument. It is important that a
clean, uninterrupted supply of electrical power be provided to the unit. If
unexpected problems occur, please verify your power source or move the Model
225 to a location where good power is assured. Noise filtering and transient
suppression may be beneficial.
