TBC Series Operational Sequence

The TBC Series Washer is easily transported throughout the winery by forklift. Fork channels are provided to insure stability. Normal power requirements are 240 or 480 volts 3 phase, and connection is provided by a 25 foot power cord supplied with the machine. Plug in can be anywhere one would normally connect a transfer pump. The unit has screw adjustable leveling feet to insure suitable drainage.

Water requirements are provided from the winery hot water system, a storage tank, or supplemental booster(not provided). Flow rates should be at least 20 gpm to preclude pump cavitation. The machine uses 10 gpm. The suction inlet is 2" Tri-Clamp. Optimum cleaning action is achieved with 180 degree (F) water.

The TBC2B and TBC4B (Lees Recovery Models) require clean, dry hot air at 120psi. (A nitrogen cylinder and regulator to 120 psi can be substituted if necessary). This is an addition above the requirements.

After spotting and hook up, the forklift driver transports the palletized barrels to the machine and positions the lower half of the pallet in the "sink".
The Operator then rotates the barrels on nylon rollers to align the bung holes with the wash heads.
He then pushes the Lees Recovery "Start" button (if the model has the Lee Recovery option). At completion of lees recovery, or when washing is to begin, he pushes the "Heads Up" button to raise the wash heads into the bung hole.
When the bung level limit switch is activated, the wash cycle begins at the bung hole level. The wash heads rotate at low RPM in very close range to the bung hole surfaces easily removing tartrates or foam build up.
A timer then sends the wash heads up into the center of the barrel where the remainder of the wash cycle is carried out. Timers control the duration of the overall cycle and the length of time that the heads dwell at the bung hole.
When washing is complete the barrels drain for a set time and then the heads automatically retract, clearing the way for pallet removal.

Normally the wash cycle runs from 2-5 minutes, with water temperature and barrel conditions being the determining factors in the duration.