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Traulsen & Co., Inc.
Quality Refrigeration
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
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
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TABLE OF CONTENTS I. The Serial Tag Page 1 VI. Blast Chill Operation (cont’d) II. Receipt Inspection Page 2 c-Grouping Foods To Form Batches Page 7 III. Installation d-Maximum Load Per Batch Page 8 a-Location Page 2 e-Pan Placement In Unit Page 8 b-Packaging Page 2 f-Food Probe Placement Page 9 c-Wiring Diagram Page 2 g-Example Batches For RBC50 Page 9 d-Installing Legs or Casters Page 2 h-Example Batches For RBC100 Page 10 e-Cord & Plug Page 3 i-Example Batches For Roll-In/Roll-Thru Models Page
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II. RECEIPT INSPECTION III. INSTALLATION (continued) III. d - INSTALLING LEGS OR CASTERS: All Traulsen products are factory tested for perfor- 6” high stainless steel legs are supplied standard for mance and are free from defects when shipped. The models RBC50 and RBC100. Casters in lieu of legs utmost care has been taken in crating this product to are available as an optional accessory for the same protect against damage in transit. All interior fittings models. These are shipped from the f
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↑ ↑ III. INSTALLATION (continued) 6” Clearance In Rear III. e - CORD & PLUG: All Traulsen Blast Chill models (except model RBC100 which is supplied with a cord set but no plug) are sup- plied with a cord & plug attached. It is shipped coiled at the top of the cabinet, secured by a nylon strip. For your safety and protection, all units supplied with a cord and plug include a special three-prong ground- ing plug on the service cord. Select only a certified electrical outlet with grounding plug f
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III. INSTALLATION (continued) III. h - CONDENSATE REMOVAL: III. h - CONDENSATE REMOVAL (cont’d): All Traulsen Blast Chill models (except model RBC50) plug supplied (see figure 7). require the use of a floor drain or floor mounted elec- For Unit 1 of either 400 lb. capac- tric condensate evaporator. ity model, location of the evapora- tive pan kit is required at the side Front drain port location. Of Unit Model RBC100 requires a floor drain for condensate For unit 2, on model RBC400 the removal o
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III. INSTALLATION (continued) III. l - INSTALLING RBC50 CONTROL PANEL: III. m - ATTACHING RBC400 UNITS TOGETHER: Model RBC50 is shipped with the control panel de- This section applies only to models RBC400 and tached, and laid flat, taped to the cabinet top (see fig- RBC400RT. First, place the front and rear cabinets in ure 8). This must be installed before use. To install: close proximity to each other being careful to align the drain from the front of the rear unit to the drain of the Remo
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IV. CARE & MAINTENANCE IV. d - INSTALLING PRINTER PAPER (cont’d): IV. a - CLEANING THE CONDENSER: the paper opening with the spindle in the paper roll. The most important thing you can do to insure a long, Position the paper so it is fed out from the bottom of reliable service life for your Traulsen is to regularly the roll. Feed the paper into the bottom of the printer clean the condenser coil. The self-contained condens- enough to start the edge of the paper and press the ing unit requires r
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V. OTHER VI. BLAST CHILL OPERATION V. c - SERVICE INFORMATION (cont’d): VI. b - COVERING FOODS (cont’d): Traulsen service agent. A complete list of authorized cess. NOTE: The plastic wrap or foil should be placed service agents was provided along with your Traulsen directly onto the food surface. DO NOT place a lid unit. If you cannot locate this, you may also obtain the over the pan, or stretch the plastic wrap tightly across name of a service agent from the Service/Contact page the rim of
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VI. BLAST CHILL OPERATION (cont’d) VI. c - GROUPING FOODS TO FORM BATCHES (cont’d): VI. e - PAN PLACEMENT IN THE UNIT (cont’d): Bottom). This will facilitate easier removal from the AVG. COOLING TIME unit if more than one batch is being blast chilled at the FOOD RELATIVE TO WATER same time, but have different completion times. SLOWER LASAGNA +89% In the RBC50 model, air flows through the unit in a CHILI +64% horizontal plane from right to left, and left to right, there- MASHED POTATOES +64% for
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↑ VI. BLAST CHILL OPERATION (cont’d) VI. f - FOOD PROBE PLACEMENT: The food probes should be placed into the food prod- Fig. 18 - Batch #1, 2 probes (1 & 2) assigned & uct so that the tip of the probe is near the core (abso- placed in pans at top & bottom batches. Batch #2, 1 lute center) of the food in the pan. The food probe probe assigned and placed in pan at middle batch. senses temperature in the last 1” of metal tip. The REAR OF core area will be the slowest to cool, therefore is used
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VI. BLAST CHILL OPERATION (cont’d) VI. h - EXAMPLE BATCHES FOR RBC100: Three food probes are available for assignments of 1, 2 or 3 separate batches of food. They may be assigned in a variety of combinations. Please review some of the various combinations shown in figures 21, 22, 23 & 24. Figure 21 - Batch #1, 3 probes assigned & placed Figure 23 - Batch #1, 1 probe (1) assigned & placed in in pans at top, middle & bottom of batch. pans at middle of batch. Batch #2, 2 probes (2 & 3) as- signe
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VI. BLAST CHILL OPERATION (cont’d) VI. i - EXAMPLE BATCHES FOR ROLL-IN MODELS: Three food probes are available for assignments of 1, 2 or 3 separate batches of food. They may be assigned in a variety of combinations. Please review some of the various combinations shown in figures 25, 26, 27 & 28. Figure 25 - Batch #1, 3 probes assigned & placed Figure 27 - Batch #1, 1 probe (1) assigned & placed in in pans at top, middle & bottom of batch. pans at middle of batch. Batch #2, 2 probes (2 & 3) a
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VII. OPERATING THE BLAST CHILL CONTROL EMPLOYEE TIME OF DAY NUMBER ADJUST PROGRAM PROGRAM A SETTINGS UP OR DOWN NEW BATCH INTERIOR TEMPERATURE FOOD PROBES 1,2 & 3 CLEARS BATCH DATA PRODUCT TEMPS DISPLAYS REMAINING PROGRAMMED TIME IN CONSTANT CHILL CYCLES CHILL BATCH • BLAST CHILL • SOFT CHILL MANUAL DEFROST • FLASH CHILL • CONSTANT CHILL PRINT CURRENT TIME & TEMP LOCK KEY PAD SETS DATE & TIME VII. a - OPERATING MODES: The Digitraul II (control panel) performs the following FLASH CHILL MODE - Pro
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VII. OPERATING THE BLAST CHILL CONTROL (cont’d) VII. b - CONTINUOUS BATCHING FOR BLAST CHILL VII. g - PRINTOUT DATA (contined): AND FLASH CHILL MODES (CANNOT BE USED WITH Note: Up to three copies of the Batch Data can be SOFT CHILL): printed automatically. See section “VII. j” to adjust This allows you to start a batch using probe (1), then the number of batch copies required start a second batch using probe (2), and later still another batch using probe (3). When a batch is com- VII. h - RESE
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VII. OPERATING THE BLAST CHILL CONTROL (cont’d) are only using one or two of the three probes, the Batch probe(s) not selected will automatically drop out on Number startup. Now that the probes have been selected, press ENTER (see figure 32). Enter Enter Start Food Probe Lights Fig. 30 STEP 3: Notice that the word BLAST is flashing di- rectly above the SOFT/FLASH button. If you wish to blast chill product, press ENTER. If a soft chill is pre- ferred, press the SOFT/FLASH button once, and then
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VII. OPERATING THE BLAST CHILL CONTROL (cont’d) VII. j - CONTROL PANEL CONFIGURATION: STEP 5: The display shows the temperature flashing. INTRODUCTION - The Traulsen Blast Chiller Unit is This is the cut out air temperature of the maintenance preset and tested at the factory to be fully functional mode. Using the UP/DOWN arrows, adjust setting from using default settings programmed into the unit. 37°F to 41°F (-3°C to 5°C). Default setting is 38°F (3°C). Therefore, it is advised that the follo
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VII. OPERATING THE CONTROL (cont’d) VIII. UNDERSTANDING PRINTOUTS VII. k - PROBE TEMPERATURE & ALARM WARNINGS: VIII. b - CONSTANT CHILL CYCLE - BATCH DATA: The food probes sense temperatures in the last 1” of the probe (nearest the tip). There are three food probe warnings that can occur during a programmed batch. The warnings will flash the “red” ALARM light, the au- dible alarm will sound, and a printout noting a probe THE BATCH DATA WILL PRINT OUT AUTOMATICALLY AT THE failure has occurred du
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VIII. UNDERSTANDING PRINTOUTS (cont’d) VIII. c - BLAST CHILL CYCLE - BATCH DATA: THE BATCH DATA WILL PRINT OUT AUTOMATICALLY AT THE END OF A COMPLETED BATCH Program Chip Revision Operator Number Automatic New Batch Number Unit 1 or 2 Batch Mode: Blast Chill Soft Chill Flash Chill Graph of Batch Probe Data Key Temperature vs. Time Identification 140°F, 70°F, end (41°F) Time Required To Chill Product From 140°F to 70°F Time Required To Chill Product Fr
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VIII. UNDERSTANDING PRINTOUTS (cont’d) VIII. d - THE 72-HOUR DATA LOG: PRINTS THE TEMPERATURE IN 5-MINUTE INCREMENTS STARTING WHEN CURRENT DATA WORKING BACK Notes The Time & Date From Power OFF To Power ON Constant Chill Soft Chill Maintenance Refrigeration Mode Defrost Cycle Blast Chill Failed Or Un-Plugged Food Probe Alarm Mode Chill Cycle Evaporator Coil Flash Chill Maintenance Evaporator Coil 1, 2, & 3 Food Probe Air Probe -18-
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VIII. UNDERSTANDING PRINTOUTS (cont’d) VIII.e - FOOD PROBE FAILURE WARNINGS: FOOD PROBE FAILURE WARNING: Alarm occurs only during a programmed batch. Failed Food Probe Unit Number Location of Failed Probe Alarm Date & Time Employee Number Batch Number CHILL CYCLE BATCH OVER 6 HOURS: Alarm occurs when a programmed batch runs for more than 6 hours. The chill cycle will continue to run until complete or cancelled/ 6-Hour Batch Warning Notification Alarm Date & Time REFRIGERATION FAILURE: Alarm occ
