12
§5.0 SYSTEM FLUSH AND PERFORMANCE VERIFICATION
Although MN-800-TF systems are fully tested at the factory prior to shipping, it is recommended to
flush and verify your system's performance on-site.
§5.1 SYSTEM FLUSH AND OPERATION
New membranes have a preservative on them that needs to be flushed before use.
•
Open the fast flush valve and all usage outlets to allow product to run to drain.
•
Fully open the concentrate recirculation valve by turning the knob counterclockwise.
•
Insure the valve on the By-Pass Panel is in the NORMAL position.
•
Turn on the water supply to the unit and check for leaks up to the solenoid valve (just after
the feed water filter outlet).
•
Plug the system into an electrical outlet.
CAUTION!
THE SYSTEM WILL START
IMMEDIATELY.
•
After the system has run for a few minutes to clear any air, turn the concentrate
recirculation valve clockwise to close then open a quarter turn.
CAUTION!
BE SURE THE
FLUSH VALVE IS OPEN.
•
Allow the system to flush for one hour with all water discharged to drain. Open the
concentrate recirculation valve then close the flush valve. Gradually turn the concentrate
recirculation valve clockwise until the system pressure gauge reads 180 psi (12.4 bar).
•
Check for leaks and check the system pressure gauge. It is likely that the system
pressure will drift from 180 psi (12.4 bar) during this first high pressure run time, if it does
turn the concentrate recirculation valve clockwise to increase pressure or counterclockwise
to decrease pressure.
CAUTION:
DO NOT LET SYSTEM PRESSURE RISE ABOVE 200
PSI (14 BAR) AS DAMAGE CAN OCCUR.
•
Insure the ball valve on the tank outlet is open. Allow the system to make product for at
least 5 minutes then check the TDS of the product by pressing the red button on the
Monitor in the By-Pass Panel, the Green LED should light.
•
Close all food service machine valves. The unit will now make product water, which will go
to the pressurized storage tank. Observe a gradual rise in the product gauge on the RO
unit or on the BY-Pass Panel. Allow the tank pressure to rise.
•
As the product pressure increases check for leaks in all product plumbing. When the
product tank pressure reaches about 60 psi the RO should turn off, this could take one
hour or more. Open a food service valve and observe a gradual drop in the tank pressure
from 60 psi. When the pressure drops to about 40 psi the RO should come back. Close
the food service valve.
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