“Not Pressurized” Fault

The “Not Pressurized” fault indicates the hopper did not reach and hold operating pressure within 30 seconds after starting a cycle.  The most likely cause for this fault is an air leak that is preventing the hopper from reaching pressure.

Follow these steps to resolve:

• Step 1 – Verify dough is in the hopper – without dough air will travel through the hopper and not build pressure
• Step 2 – Verify the hopper gasket is seated properly.  Its not uncommon for new operators to accidently unseat the hopper gasket when closing the hopper lid.  If the gasket isn’t seated properly, air will escape around the gasket
• Step 3 – Wait for air compressor to stop running, then try starting the batch again. If the machine is not fully pressurized at startup, then critical functions may not operate correctly.
• Step 4 – Verify pinch valve on top of the hopper is closing off by hovering hand above and feeling for air flow.
• Step 5 – Listen and feel for other air leaks around the hopper lid/gasket or hopper air line connections.  It could be that a hopper latch requires tightening of an air fitting is leaking air
• Step 6 – Check system air pressures. If the tank pressure is under 90psi and the compressor is not running it could be stalled. If so, please visit this page. If operating pressures are too low, it may not seal the pinch valve.

If all that fails, please contact support at support@tryinsitu.com