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Quality Refrigeration
OWNER’S MANUAL
Instructions for the installation, operation,
and maintenance of Blast Chiller Models:
RBC50 (50 lb. capacity undercounter model)
RBC100 (100 lb. capacity reach-in model)
RBC200 (200 lb. capacity roll-in model)
RBC200RT (200 lb. capacity roll-thru model)
RBC400 (400 lb. capacity roll-in model)
RBC400RT (400 lb. capacity roll-thru model)
This Traulsen unit is built to our highest quality standards. We build our refrigerators, freezers, blast
chillers and hea
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I. INTRODUCTION Thank you for your decision to purchase a Traulsen Blast Chiller. This important piece of food safety equipment is built to our highest standards and will provide you with years of dependable service. However, it is important to note that although this product is designed to chill product from 135°F down to below 41°F within FDA/HACCP guidelines, several operational factors, such as product temperature, density, loading, etc. will all effect actual chilling performance. As a r
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Blast Chiller Installation Checklist Model RBC50 1) Insure proper clearances, no obstruction to either front louver for at least 24” from cabinet face. 2) Install all eight legs or casters, insuring that the unit is level for proper operation (see section III d. for more details). 3) Install the control panel (see section III n. for more details). Before doing so be sure to perform a visual inspection of the control to insure that no connections have come loose during shipment. 4) Plug both pow
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Blast Chiller Quick Start Checklist Starting a Chill Cycle - All Models 1) Load product into the blast chiller. Both full and partial loads are OK, but for best results evenly distribute product throughout the interior tray slides or roll-in rack. 2) Insert a food probe into the top, bottom and middle level pans. The probe should be located in the center of the food pan, at about the halfway point of the product depth. 3) Close the door. 4) Press the EZ Start button. The Blast Chill Process -
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Basic Operating Guidelines Chilling Within HACCP Guidelines 1) The current FDA Food Code allows much more time for safe chilling than 90-minutes. This actually requires two critical control points of: a) From 135°F to 70°F within two hours, then... b) From 70°F to below 41°F within four hours, for a total chill time from 135°F to below 41°F of no more than six hours. 2) Total chill times can exceed six hours in duration and still be safe. This safety threshhold does not include: a) Any time nee
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II. RECEIPT INSPECTION III. INSTALLATION (continued) All Traulsen products are factory tested for performance III. d - INSTALLING LEGS OR CASTERS (cont’d): and are free from defects when shipped. The utmost box(es), it should contain either four (4) legs or casters care has been taken in crating this product to protect (RBC50 x 8 or RBC100 x 4 and four bolts for each caster). against damage in transit. All interior fittings have been WARNING: THE CABINET MUST BE BLOCKED AND carefully secured a
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↑ ↑ ↑ ↑ ↑ ↑ ↑ ↑ ↑ ↑ III. INSTALLATION (continued) 6” Clearance In Rear III. f - CORD & PLUG: All Traulsen Blast Chill models (except model RBC100 which is supplied with a cord set but no plug) are supplied with a cord & plug attached (for models RBC200 and RBC200RT, the cord and plug supplied is for the self-con- tained maintenance compressor only, the 4HP remote con- densing unit requires a separate electrical connection of its own). It is shipped coiled at the top of the cabinet, se- cured by
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III. INSTALLATION (continued) III. i - CONDENSATE REMOVAL: III. j - REMOTE CONDENSING UNIT REQUIREMENTS: All Traulsen Blast Chill models (except model RBC50) This section applies only to models RBC200/200RT and require the use of a floor drain or floor mounted electric RBC400/400RT. A remote condensing unit, operating on condensate evaporator. R-404A refrigerant, is required for Blast Chill operation on these models. The remote condensing unit should Model RBC100 requires either a floor drai
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III. INSTALLATION (continued) IV. CARE & MAINTENANCE III. n - INSTALLING RBC50 CONTROL PANEL: WARNING: DISCONNECT ELECTRICAL POWER Model RBC50 is shipped with the control panel detached, SUPPLY BEFORE CLEANING ANY PARTS OF THE and laid flat, taped to the cabinet top (see figure 9). This UNIT. must be installed before use. To install: IV. a - CLEANING THE CONDENSER: The most important thing you can do to insure a long, reliable service life for your Traulsen is to regularly clean the condenser
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IV. CARE & MAINTENANCE (cont’d) V. OTHER IV. c - INSTALLING PRINTER PAPER (cont’d): V. c - SERVICE INFORMATION (cont’d): extends about 1/4" in front of the printer. Then return the If after checking the above items and the unit is still feed door to its original position. If the feed door is not not operating properly, please contact Traulsen (if closed, the printer will not operate. Labels are loaded in under warranty) or an authorized Traulsen service the same manner. The label printer is l
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® VI. THE SMARTCHILL CONTROL VI. a - THE SMARTCHILL CONTROL - OVERVIEW: VI. d - START-UP: ® This unit is equipped with our exclusive SmartChill When power is turned ON to the blast chiller the start- microprocessor control (Traulsen Blast Chill units up screen below appears. manufactured prior to 6/03 were equipped with the DIGITRAUL II control, please refer to owner's manual SmartChill part number 375-60180-00 for more information). RBC100 VERSION X.XX MAIN MENU AIR 41°F BY TEMP BY PROD
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VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE VII. a - STARTING A CHILL CYCLE - BY TEMP: MAIN MENU AIR 35°F Use of the chilling mode BY TEMPERATURE means that product will be BY TEMP BY PROD constantly chilled until the food probe(s) temperature reaches the preset BY TIME target temperature, at which time the cycle is complete and operation reverts 08:05:01 MORE to normal refrigerated holding mode. Main Menu Display The main menu should be displayed on the control. To
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VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE VII. a - STARTING A CHILL CYCLE - BY TEMP (cont’d): HOLDING AIR 37°F 1 DONE DONE 3 STEP SIX: Select the “done” probe(s) by pressing the button(s) to the left 2 DONE or right of where that number probe(s) is displayed. Remove 1:16:01 ADD/REMOVE all product associated with the “done” probe(s) from the CHILLING AIR 14°F chiller. If all probes have completed their respective batches, 1 41°F DONE 3 the display changes to t
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VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE VII. b - STARTING A CHILL CYCLE - BY TIME: MAIN MENU AIR 35°F Use of the chilling mode BY TIME means that product will be constantly chilled BY TEMP BY PROD until the set chill time, as determined by the operator, has elapsed, at which BY TIME time the cycle is complete and operation reverts to normal refrigerated 08:05:01 MORE holding mode. Main Menu Display The main menu should be displayed on the control. To begin a chil
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VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE VII. c - STARTING A CHILL CYCLE - BY PRODUCT: MAIN MENU AIR 35°F Use of the chilling mode BY PRODUCT allows the operator to select from a BY TEMP BY PROD listing of chill parameters for various previously programmed products. BY TIME These products will then be chilled either BY TEMPERATURE or BY TIME, 08:05:01 MORE depending upon their individual settings. When the chill cycle is completed Main Menu Display operation rever
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VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE VII. d - THE CHILL BY PRODUCT FEATURE - PRODUCT LIST: Any product from the PRODUCT LIST can be chilled using the BY PROD mode, once it has been enabled in Setup Products (page 22). Only CHICKEN PARTS and SOUP VEGETABLE are initially enabled as preset at the factory. NOTE: All products are initially set in the BY TEMP - CHILL mode with a Target Temperature of 37°F and Holding Temperature of 37°F. ASPARAGUS LAMB SALAD POTATO BEANS
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VII. OPERATING THE BLAST CHILL CONTROL - HOLD MODE & DEFROST VII. e - REFRIGERATED HOLD MODE: MAIN MENU AIR 35°F At the completion of a chill cycle, regardless of the mode used, the Traulsen BY TEMP BY PROD blast chiller reverts to normal refrigerated holding mode of 37°F. Hold mode BY TIME can also be manually selected at any time (i.e. interrupting the chill cycle) by 08:05:01 MORE using the HOLD MODE feature. When in the holding mode both the mainteance Main Menu Display and blast c
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VII. OPERATING THE BLAST CHILL CONTROL - PRINTING VII. g - PRINTING BATCH/CHILL CYCLE DATA: Once a chill cycle is complete, data can be printed. MAIN MENU AIR 35°F BY TEMP BY PROD BY TIME 08:05:01 MORE MAIN MENU 08:06:01 HOLD PROD PRINT DEFROST SETUP BACK PRINT: CYCLE Press to select DATA. ← ← ← ← ← 4/03 08:40 → → → → → Press to change to a previous date. Press to change to a future date. PRB#1 RECORD For multi-batching, press to select probe. Press to select LABEL or BOT
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VII. OPERATING THE BLAST CHILL CONTROL - SET UP PRODUCTS VII. h- SET-UP PRODUCTS: MAIN MENU AIR 35°F Pages 15 and 16 describe the chill BY PRODUCT mode, where the operator can BY TEMP BY PROD choose from a preprogrammed list of product chill parameters. As shipped BY TIME from the factory, only two products on the list are enabled and ready from 08:05:01 MORE immediate use (chicken parts and vegetable soup). To enable any of the other food products which appear on the list please follo
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VII. OPERATING THE BLAST CHILL CONTROL - SET UP USERS VII. h - SET-UP USERS: MAIN MENU AIR 35°F ® The SmartChill control offers the convenience of having individual operators BY TEMP BY PROD have their own unique BY PRODUCT and SYSPAR settings already BY TIME programmed, facilitating the changing chilling needs of different production 08:05:01 MORE shifts. To add new user settings please follow the below procedure. MAIN MENU AIR 35°F STEP ONE: From the MAIN MENU, select MORE by pressi
