Traulsen RBC50 - Manual
Traulsen RBC50 – Manual, read for free online in PDF format. We hope this helps you resolve any issues you may have. If you have further questions, please contact us through the contact form.
Table of Contents:
- Page 2 – TABLE OF CONTENTS
- Page 3 – II. RECEIPT INSPECTION; s Bill Of Lading describing this. A freight
- Page 9 – VI. BLAST CHILL OPERATION
- Page 10 – probe assigned and placed in pan at middle batch.
- Page 13 – VII. OPERATING THE BLAST CHILL CONTROL
- Page 17 – VII. OPERATING THE CONTROL
- Page 18 – VIII. UNDERSTANDING PRINTOUTS
- Page 21 – IX. TROUBLE SHOOTING GUIDE; SYMPTOM
- Page 26 – XI. WARRANTY INFORMATION; STANDARD DOMESTIC WARRANTY; INTERNATIONAL COMMERCIAL WARRANTY
- Page 28 – EXTENDED WARRANTY SERVICE HOURS; Quality Refrigeration
This Traulsen unit is built to our highest quality standards. We build our refrigerators, freezers and heated
cabinets this way as a matter of pride. This philosophy has made Traulsen the leader in commercial refrig-
eration since 1938. We thank you for your choice and confidence in Traulsen equipment and we know you
will receive many years of utility from this equipment.
All Traulsen units are placed on a permanent record file with the service department. In the event of any
future questions you may have, please refer to the model and serial number found on the name tag affixed
to the unit. Should you need service, however, call us on our toll free number, 800-825-8220 between 7:30
am and 4:30 pm CST, Monday thru Friday. It is our pleasure to help and assist you in every possible way.
Traulsen & Co., Inc.
OWNER’S MANUAL
Instructions for the installation, operation,
and maintenance of all Blast Chill Models:
Undercounter Model: RBC50
Reach-In Model: RBC100
Roll-In Models: RBC200 & RBC400
Roll-Thru Models: RBC200RT & RBC400RT
INSTALLER
COMPLETE THE FOLLOWING INFORMATION PRIOR TO UNIT INSTALLATION
INITIAL START DATE:
SERIAL NO.
MODEL TYPE:
COMPANY/INDIVIDUAL NAME:
INSTALLER:
RBC DOC REV. 12/02
P/N 375-60180-00
Quality Refrigeration
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Summary
-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...
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...
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...
