Coralife 75G Manuale di istruzioni - Pagina 5
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OPERATION
PRE-OPERATION
1. Make sure that all tubing connections are tightly secured.
2. Verify that Collection Cup and Lid are tightly fastened and sealed
to the Main Chamber.
3. Unscrew Air Silencer Control Valves fully.
4. Check Water-Level Adjustment Dial and make sure it is in the open
position. (5.0)
INITIAL OPERATION
1. Plug water pump into an outlet or power source.
2. Adjust Water-Level Adjustment Dial so that the micro-bubbles are
below the Collection Cup Cone. (5.1) Let the pump run for 24 - 72
hours to "break-in" the unit. Use Water-Level Adjustment Dial for
fine adjustment.
NOTE: Initial operation of protein skimmer may produce excess
bubbles and waste. Allow Collection Cup to fill-up and discard
waste-water until production decreases.
If unable to raise bubble height sufficiently using only the Water-
Level Adjustment Dial, screw both Air Silencer Control Valves to
the closed position to increase water velocity OR raise water level
in sump.
OPERATION
1. Turn Water-Level Adjustment Dial to raise water level within the
Main Chamber and Cone to desired skimming operation.
DRY SKIMMING OPERATION (5.2)
1. Adjust micro-bubbles to .25" - .75" high inside Collection Cup Cone.
NOTE: Dry skimming will produce a dense foam layer which
rises to the top of the Cone where it collects until the dry foam
overflows into the Collection Cup.
RESULTS:
1. Dry foam (froth)
2. Dark, concentrated waste material (Less Volume)
WET SKIMMING OPERATION (5.3)
1. Adjust micro-bubbles to .75" - 3" high inside Collection Cup Cone.
NOTE: Wet skimming will produce a thin bubble layer which
rises to the Collection Cup Lid where it bursts and slides down the
Collection C up as wet wastewater.
RESULTS:
1. Wet foam
2. Light, diluted waste material (More Volume)
TOP VIEW
Turn Water-Level Adjustment Dial
to adjust water level
Air Silencer
Control Valves
SIDE VIEW
Collection Cup
Collection Cup Cone
Micro Bubbles
DRY SKIMMING
Dry Foam
(Froth)
Micro Bubbles
Waste Materials
WET SKIMMING
5.0
5.1
5.2
5.3
5