Schaerer Ambiente 2

Chapter 3 Functional descriptions
54 SMSO-2-02.03- 15.07.03
Temperature control for brewing system (flushsystem)
Explanations about the temperature diagram:
1.) The expressions over-temperature “1” and “2” are not meant in the sense of over-temperature as a
faulty operating status but as two loops of the temperature control.
2.) After 300 pulses from the flowmeter caused by uninterrupted product serving, it can be assumed that
the system has reached operating temperature. Therefore, the next product servings can be made at
basic temperature.
The absolute values of basic temperature, over-temperature 1 and over-temperature 2 do not stay
absolutely consistent in practise.
The actual temperature lies within a narrow temperature band about the theoretical value. The constant
cooling down of the machine, the product servings and the heating intervals cause the tolerances in
the temperature pattern.
102
93
86
0 2 4 6 8 1012141618202224
mint []
3.092.0
q [ºC]
Temperature reserve to
heat up the system for
the 1. product serving.
Drop of temperature because
of product serving
Continuous heating during product
serving. 300 pulses from the flow-
meter or during 40 sec.
More product servings (temperature
drops to 86°C continue to heat
with basic temperature)
More product servings; the heating
temperature moves around 86°C.
No product serving
Heating up No product serving
during 2 min.
Heat up until over-temperature 1 is
reached (2ºC/min during 8 min.
This happens only, if there has been
no product serving for at least 2 min.)
Heat up until over-temperature 1 is
reached (2ºC/min. during 8 min.)
Heat up until over-temperature 2 is
reached (7ºC immediately, during
product serving)
No product serving during at least
2 min.
2)
(= basic tem-
perature)