HAFFMANS ICC
ICC Page 45 of 49
APPENDIX VI OPERATION OVERVIEW
1 Preparing the bottle or can.
Heat to 25 C.Remove the foil from the
2. Setting the ICC to the correct
height.
Place the handle in the rear position.
Pull the temperature feeler upwards.
3. Shaking the bottle or can to cause
equilibrium.
Head gas moves through the liquid.
4. Piercing the bottle or can.
Place the bottle or can in the column.
Place the handle in the forward
position.
5. If desired, allow gas to escape.
Quickly open the needle valve. Close
the needle valve when the pressure is
1. Preparing IAM
Connect to the ICC. Fill with lye and
remove air from the hose.
2. General method
Open the needle valve and allow the head gas to
bubble through the lye in the measuring burette.
Level and allow the lye to flow along the
measuring chamber. Read the level on the bottom
of the meniscus. Allow air to escape and close the
sealing tap.
1. Checking the filling unit
Do not shake the bottle or can. Close
the needle valve in time so that no lye
enters the bottle or can.
2. Correcting the CO
2
calculation.
Shake the bottle or can. Close the needle
valve on time to
prevent beer from flowing
into the lye.
3.
Determining the air content
Do not initially shake the bottle or can
and release the head gas. Shake the
bottle or can, together with the ICM and
allow the gas to escape again. Repeat
until no more gas escapes.
6a. Shake ICC to equilibrium
Push the temperature sensor down.
Shake until you reach CO
2
equilibrium. Read the pressure,
temperature and CO
2
content. Push
‘START’ to save all values.
6b. Lock pressure
Navigate the cursor to pressure and
push ‘START’ to lock the value. Push
the temperature sensor down. Push
‘START’, the CO
2
content will now be
calculated automatically and the
values are saved.
7. Remove bottle or can from ICC
Open the needle valve and pull the
temperature sensor up. Move the
handle back. Close the needle valve.
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