Traulsen RBC50 - Manuals - manualsarea.com

Page 2 - TABLE OF CONTENTS

-1- TABLE OF CONTENTS VI. Blast Chill Operation (cont ’ d) c-Grouping Foods To Form Batches Page 7 d-Maximum Load Per Batch Page 8 e-Pan Placement In Unit Page 8 f-Food Probe Placement Page 9 g-Example Batches For RBC50 Page 9 h-Example Batches For RBC100 Page 10 i-Example Batches For Roll-In/Roll-T...

Page 3 - II. RECEIPT INSPECTION; s Bill Of Lading describing this. A freight

III. d - INSTALLING LEGS OR CASTERS:6 ” high stainless steel legs are supplied standard for models RBC50 and RBC100. Casters in lieu of legsare available as an optional accessory for the samemodels. These are shipped from the factory packedinside a cardboard box which is strapped to one ofthe shelve...

Page 9 - VI. BLAST CHILL OPERATION

VI. c - GROUPING FOODS TO FORM BATCHES (cont ’ d): AVG. COOLING TIME FOOD RELATIVE TO WATER LASAGNA +89% CHILI +64% MASHED POTATOES +64% MEAT LOAF (WHOLE) +61% RICE +61% CREAM OF WHEAT +60% KERNEL CORN +58% SOUP (THICK TYPES) +49% BAKED POTATOES +47% CHOPPED STEAKS/GRAVY +43% REFRIED BEANS +43% SPAG...

Page 10 - probe assigned and placed in pan at middle batch.

VI. BLAST CHILL OPERATION (cont ’ d) -9- VI. f - FOOD PROBE PLACEMENT:The food probes should be placed into the food prod-uct so that the tip of the probe is near the core (abso-lute center) of the food in the pan. The food probesenses temperature in the last 1 ” of metal tip. The core area will be ...

Page 13 - VII. OPERATING THE BLAST CHILL CONTROL

-12- VII. OPERATING THE BLAST CHILL CONTROL EMPLOYEENUMBER PROGRAM ANEW BATCH FOOD PROBES1,2 & 3PRODUCT TEMPS PROGRAMMEDCHILL CYCLES • BLAST CHILL • SOFT CHILL • FLASH CHILL • CONSTANT CHILL LOCK KEY PAD SETS DATE & TIME TIME OF DAY ADJUST PROGRAM SETTINGS UP OR DOWN INTERIOR TEMPERATURE CLE...

Page 17 - VII. OPERATING THE CONTROL

-16- VII. k - PROBE TEMPERATURE & ALARM WARNINGS:The food probes sense temperatures in the last 1 ” of the probe (nearest the tip). There are three food probewarnings that can occur during a programmed batch.The warnings will flash the “ red ” ALARM light, the au- dible alarm will sound, and a p...

Page 18 - VIII. UNDERSTANDING PRINTOUTS

-17- VIII. UNDERSTANDING PRINTOUTS (cont ’ d) VIII. c - BLAST CHILL CYCLE - BATCH DATA: Program ChipRevision OperatorNumber Automatic New Batch Number Unit 1 or 2 Batch Mode: Blast Chill Soft Chill Flash Chill Graph of Batch Probe DataKey Temperature vs. TimeIdentification140 ° F, 70 ° F, end (41 ° ...

Page 21 - IX. TROUBLE SHOOTING GUIDE; SYMPTOM

-20- IX. TROUBLE SHOOTING GUIDE 1. Condensing unit fails to start when programming a new batch. 2. Batch requires too much time to chill product down to 40 ° F. “ Chill Cycles Batch Over 6-Hours ” will ALARM and a printout will note the chill cycle has exceededmaximum safe time. 3. “ Food Probe Fail...

Page 26 - XI. WARRANTY INFORMATION; STANDARD DOMESTIC WARRANTY; INTERNATIONAL COMMERCIAL WARRANTY

XI. WARRANTY INFORMATION -25- STANDARD DOMESTIC WARRANTY TRAULSEN & CO., INC. warrants new equipment to the original purchaser, when installed within the United States against defective material and workmanship for one (1) year from the date of originalinstallation. Under this warranty, TRAULSEN...

Page 28 - EXTENDED WARRANTY SERVICE HOURS; Quality Refrigeration

Traulsen & Co., Inc. 4401 Blue Mound Road Fort Worth, TX 76106Phone: (800) 825-8220 Fax-Svce: (817) 740-6757Website: www.traulsen.com HOURS OF OPERATION: Monday thru Friday 7:30 am - 4:30 pm CST EXTENDED WARRANTY SERVICE HOURS Monday thru Friday 4:30 pm - 6:00 pm CST Quality Refrigeration