Electrical Safety; Operating Safety - LYSON C-01 Manual

CREAMING DEVICE 400V
ON A STAINLESS STEEL SETTLER WITH A
WATER JACKET 100-200KG.
Prior to device usage initiation, refer to the following manual
and act according the guidelines contained therein. The
manufacturer shall not be held accountable for any damages
caused by improper usage of the device or its improper
1. General safety operating principles for the
creaming machine

1.1. ELECTRICAL SAFETY

a) The device shall be connected to a plug with grounding with
the voltage specified on the product nominal plate.
b) Power supply electric installation must be equipped
with RCD with nominal tripping current In below 30 mA.
Functioning of overcurrent circuit breaker must be
checked periodically.
c) Periodically check the power supply cable. If non-
detachable power supply cable gets damaged and
must be replaced, it must be performed at a
guarantor's or by a specialised repair centre or by a
qualified person in order to avoid any threat. Do not
operate the device when the power supply cable is
damaged.
d) In case when the device has got damaged , in order to
avoid any danger, it may be repaired by a specialist repair
centre or a qualified person solely.
e) It is forbidden to pull the power supply cable. The power
supply cable must be kept away from any heat sources, sharp
edges and its proper state must be secured

1.2. OPERATING SAFETY

a) The following equipment is not intended to be used by
persons with limited physical, sensory or mental capabilities
(including children) or persons inexperienced or unfamiliar with
that type of equipment unless the usage occurs under
supervision or in line with the equipment operating manual
provided by safety supervising persons.
b) The base on which the device has been placed must
be dry !
Prior to starting work with the device, "EMERGENCY
c)
STOP" button must not be pressed (it must be switched until it
has popped out).
Pressing the 'EMERGENCY STOP" button allows to
d)
stop the creaming machine immediately.
e) The cover of the creaming machine must be closed
when the stirrer operates!
f) The creaming machine must not be switched when in
operation.
g) The engine and the controller must be protected
against humidity (ALSO DURING STORAGE)
C-01
handling
h) Do not operate the device in the vicinity of flammable
materials.
i) It is forbidden to perform any maintenance works when
the device is in operation.
j) Any covers must firmly attached to the device when in
operation.
k) In case of any danger, emergency stop button must be
used immediately. The device may be reactivated once the
danger has been eliminated..
l) The device may be activated inside only. The device is
not adjusted to operated outdoors.
Repairing the device in operation is forbidden
2. Characteristics of the creaming machine with
a water jacket
Honey creaming machine with heating mantle is intended to
cream or melt crystallized honey.
The proper design of the mixing propeller, made of stainless
acid-resistant steel, allows for precise honey creaming
.
2.1. HONEY CREAMING:
Fresh honey remains dense and transparent. With time it is
subject to natural crystallization. Proper temperature for
crystallization ranges between 16-18ºC. With higher
temperatures, the crystallization process slows down and the
crystals have bigger sizes.
Heating honey until the temperature of 40ºC and its
maintenance by several days makes the honey switch from
crystallized state (set honey) to liquid state ( strained honey).
Creaming remains a quick and simple method to produce
creamed honey. It consists in adding crystallized honey (set
honey) to freshly centrifuged and clear liquid honey (strained
honey) in order to initiate controlled, fine-grained (creamed)
crystallization. The creaming process should be run in
repetitive cycles:
Stirrer operation - 15 min; stirrer stoppage 1 h.
The said process is based on periodical honey aeration and
intensive mixing for several days until the relevant consistency
has been achieved. When stored in constant temperature , the
honey maintains its consistency for many months
"Creaming" is intended to formulate numerous small
crystallization nucleuses and to block the expansion of the
already existing honey crystals. It is referred to as "mechanical
honey crystal creaming".
2.2. Diagram for honey creaming machine with a
water jacket