Starting up the instrument C-5
automatically. As the pumps cool, the trip resets and switches the
pumps back on. This cycle sometimes repeats several times before the
fine pumps are up to full pumping speed.
30. On the Inlets tab, enter the Inlet Parameter (°C) values as follows:
31. On the Source tab, set Source Temp (°C) to 200.
32. Ensure that the readback values are maintained for the parameters set
up in steps 29 and 30.
33. Switch on the Magnet and Baking MCBs.
34. In the Vacuum Control dialog box, ensure that the Source and Analyser
status displays for Fine Pumping are “Operational”.
35. Wait 1 hour after switching on the fine pumps (see step 29), and then
click Vacuum > Control.
36. Click Analyser 1 or Analyser 2, as required.
37. On the Vacuum tab, select Source and Analyser 1 (or Analyser 2, if
selected in step 36).
38. In the Tune window, click Vacuum > Bake.
39. Set Bake for...hours to 2.0.
40. Click Baking on.
Requirement: Baking must occur for at least 2 hours, and preferably for
a longer period, for example, overnight.
See “Controlling flight tube baking” on page D-9.
41. After baking, allow the flight tube to cool down for at least 30 minutes.
42. Click Options > Instrument Setup.
Inlet Parameter (°C) Value
Capillary Line 1 200
Capillary Line 2 200
Re-entrant 200
Septum 150
Probe 0
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