USER’S MANUAL - American Panel

REV. ACooler is Better!TMUSER’SMANUALBLAST CHILLER / SHOCK FREEZERMODEL AP10BCF100-2American Panel Corporation5800 S.E. 78th Street, Ocala, Florida 34472-3412Phone: (352) 245-7055 Fax: (352) 245-0726E-mail: service@americanpanel.com

AP10BCF100-2 ManualINDEXINTRODUCTION3CONTROLLER FEATURESOPERATING MODESAUTOMATIC MODEMANUAL MODEOPERATING CYCLESADDITIONAL CYCLESPRINTER (OPTIONAL)PC CONNECTION INSTALLATIONDIMENSIONSLOCATIONSPACES AROUND THE CABINET445555USING THE HURRICHILL TECHNOLOGY6BLAST CHILLINGSHOCK FREEZINGSOFT CHILL CYCLEHARD CHILL CYCLESHOCK FREEZE CYCLE66666CONTROL PANEL FOR MODEL AP10BCF100-2 BLAST CHILLER7KEYBOARD KEYSKEY COMBINATIONS88PROGRAMMING91. INITIAL PROGRAMMING2. PROGRAMMING THE CYCLESAUTOMATIC SOFT CYCLE PARAMETERS PROGRAMMINGAUTOMATIC HARD CYCLE PARAMETERS PROGRAMMINGAUTOMATIC SHOCK CYCLE PARAMETERS PROGRAMMINGUV LIGHT CYCLE PARAMETERS PROGRAMMINGDEFROST CYCLE PARAMETERS PROGRAMMINGHEATED PROBE CYCLE PARAMETERS PROGRAMMINGMANUAL SOFT CYCLE PARAMETERS PROGRAMMINGMANUAL HARD CYCLE PARAMETERS PROGRAMMINGMANUAL SHOCK CYCLE PARAMETERS PROGRAMMING3. RECIPE NAME .4.5.6.202122222222AUTOMATIC MODE - SOFT CHILLMANUAL MODE - SOFT CHILLHARD CHILL CYCLESHOCK FREEZE CYCLEUV (STERILIZATION) CYCLEDEFROST CYCLE1

AP10BCF100-2 Manual7. HEATED FOOD PROBE8. PREPARING AND USING THE OPTIONAL PRINTER9. TO CLEAR DATA232424PRINTER25LOADING A ROLL OF PAPERREMOVING A ROLL OF PAPEROPERATING THE PRINTERMAINTENANCEREPLACING THE RIBBON (NO PAPER IN THE PRINTER)REPLACING THE RIBBON (WITH PAPER IN THE PRINTER)252525252626MAINTENANCE AND CLEANING27CLEANING THE CONDENSERCLEANING THE STORAGE COMPARTMENT2727WIRING DIAGRAMS28COMPUTER CONNECTION31PARTS LIST32STANDARD WARRANTY33ORDERING PRINTER SUPPLIES (RIBBON & PAPER)342

AP10BCF100-2 ManualINTRODUCTIONThe Model AP10BCF100-2 Blast Chiller/Shock Freezer is used to rapidly chill cooked foods totemperatures suitable for refrigerated or frozen storage. It has a capacity of up to (10) 12” x 20” x 2.5”pans (pans not included).Model AP10BCF100-2, in chiller mode, is capable of lowering the core temperature of up to 100 lbs.of food from 160o F to 40o F within 90 minutes. In Shock Freeze mode it is capable of lowering thecore temperature of up to 60 lbs. of food from 160o F to 0o F within 4 hours.Model AP10BCF100-2 can have as options UV sterilization, an integral temperature recording device(printer), stainless steel wire shelves, a second heated probe or a total of three non heated probes.It employs a high velocity flow of cooled air to assure even cooling of the food product, and to quicklybring the food temperature through the danger zone in which bacteria multiply rapidly.This is done in accordance with HACCP, FDA and all state regulations.CONTROLLER FEATURESThe electronic control system is solid state and is based on the latest microprocessor technology.The display is VFD Industrial Type. It displays (4) lines of 20 characters each and allows operatorviewing from any angle. The display is programmed to show clear step-by-step instructions andoperating data. It is capable of storing 250 sets of data and 150 recipes. The unit has built-insafety and self-diagnostic systems. The controller notifies the operator if various faults, as listedbelow, should occur:¾ Power supply failure / Restoration of power¾ Faulty air temperature probe¾ Faulty food temperature probe¾ High air temperature (above 140o F)¾ Low air temperature (below -35o F)¾ High food temperature (above 180o F)¾ Low food temperature (below 35o F)¾ Excessively high or low pressures.As an option, the unit can be operated by a PC. The PC interface allows the operator to remotelyprogram the unit, operate it, download the data and print the data.OPERATING MODESThe operator can choose from the following modes:AUTOMATIC MODEThis is the preferred mode, in which the food probe is active and takes part in controlling the chillingor freezing processes. The cycle will never proceed to its next step until the food probe has reachedits set breaking temperature. The operator needs only to select the recipe number of the food to beprocessed (up to 150 recipes can be programmed), then insert the probe into the food. It isrecommended that the operator remove the food when its temperature starts to flash and thedisplay shows “Ready”. The unit will automatically switch into holding mode (cavity air temperaturebetween 35o F and 42o F) when the food has reached the end cycle programmed temperature.MANUAL MODEOperating time is set manually, by the operator, for the meal that has been chosen. Airtemperature is controlled by the air probe. If the food probe has been inserted into the food it willprovide temperature readouts only. The unit will automatically switch into the holding mode at theend of the cycle.3

AP10BCF100-2 ManualOPERATING CYCLESThe operator can choose from the following 3 operating cycles:MODEEND FOODTEMPSOFT CHILLHARD CHILL38 F TO 40 Foo38 F TO 40 FSHOCK FREEZE0 FoooUSESNOTES:FOR LOW DENSITY FOODSFOR MEDIUM & HIGH DENSITYFOODSFREEZE FOR LONGER STORAGEAIR TEMP. IS 28 F TO 35 FoooAIR TEMP. STARTS AT 0 F, RISES TO 28 F TO 35 FoWHEN FOOD CORE TEMP. REACHES 60 FoAIR TEMP. IS HELD AT -25 FooNOTE: All Chill & Freeze Cycles automatically go into HOLDING MODE when the selected foodcore temperature is reached and remain there until the operator stops the cycle.ADDITIONAL CYCLESMODEUSESNOTESDEFROSTUVHEAT PROBETO DEFROST THE EVAPORATOR, NOT THE FOODTO STERILIZE THE CAVITY, NOT THE FOODTO HEAT THE FOOD PROBEUSE AFTER SHOCK FREEZING CYCLEUSE WHEN DESIREDALLOWS EASIER EXTRACTION FROM THE FOODPRINTER (OPTIONAL)An optional strip recorder provides a record of the unit’s operating parameters during the cycle andthe following holding period. The information recorded includes date, time, cycle identification,product identification and product core temperature at prescribed intervals.PC CONNECTION (OPTIONAL)The unit can be programmed and operated from a remote PC via modem and software (Windows95, 98, NT, XP). Maximum distance is 4000 ft. Full instructions are supplied on a computer disc,which is furnished when the computer connection is ordered.INSTALLATIONWARNINGSREAD AND CAREFULLY FOLLOW ALL OF THE INSTRUCTIONS IN THIS MANUAL BEFOREYOU ATTEMPT TO INSTALL THIS EQUIPMENT.NOTE: Any changes made to the equipment without authorization from the factory will voidthe warranty.PREPARATION9 Check the integrity of the unit once it is unpacked.9 Check to make sure the floor is level.9 Check that the available power supply (Voltage, # of phases, Hz, Amps, max. fuse size)corresponds to the ratings on the nameplate and that correctly rated electrical protection isprovided (VOLTAGE MUST BE WITHIN r 5% FROM THE NAMEPLATE VALUE).4

AP10BCF100-2 ManualINSTALLATIONDIMENSIONSOverall dimensions are 29 1/2" left to right, 28 1/4" front to back, 60 1/2" height. With the dooropen 90o the front to back distance is 55-1/2".LOCATIONAmbient air temperature must be no greater than 90oF to ensure the rated performance.Do NOT install the unit near a heat source, in an area exposed to direct sunlight, or in a closedarea with high temperatures and insufficient air change.Level the unit by rotating its adjustable feet, ensuring that the weight of the unit is off the legs whendoing so.Make certain that the unit is correctly leveled - correct functioning may be compromised if it is not.Mount the rails for the drain pan, using the screws sent with the unit. The mounting insertsare already in place under the unit. Slide the drain pan on the rails.Plug the power supply cord into a proper outlet in accordance with the chart below.MODELAP10BCF100-2VOLTAGE208, 1 PHHz60HP1.2SPACES AROUND THE CABINETx At least 1" clear space is required on theright side of the cabinet for air flow andservice.x At least 2.5" clear space is required on theleft side of the cabinet for door openingand air flow.x At least 3" clear space is required on therear of the cabinet for optimum air flow.x Enough space should be provided in frontof the cabinet to fully open the door.5AMPS12NEMAL6-20P

AP10BCF100-2 ManualUSING THE HURRICHILL TECHNOLOGYBLAST CHILLINGAll cooked food rapidly loses its quality and aroma if it is not served promptly. Natural bacteriagrowth, the main reason why food becomes stale, takes place at an exponential rate between140 F and 40 F. However lower temperatures have a hibernating effect that increases as thetemperature drops, thereby gradually reducing bacterial activity until it stops altogether.Only fast reduction of the temperature at the product's core allows its initial characteristics to bemaintained intact. The HurriChill blast chiller gets food through this high-risk temperature bandrapidly, cooling the core of the product to 40 F within 90 minutes. This conserves food quality,color and aroma while increasing its storage life. After blast chilling, the food can be preserved at38 F for up to 5 days.SHOCK FREEZINGFor storage over the medium-long term, food has to be shock frozen (to 0 F or below). Freezingmeans converting the water contained in food into crystals. Thanks to the high speed at which lowtemperature penetrates the food, the HurriChill shock freezer assures the formation of smallcrystals (micro-crystals) that do not damage the product in any way. Uncooked raw materials,semi-processed food and cooked food can be treated safely. When the food is thawed, no liquids,consistency, weight or aroma will be lost, and all its initial qualities will remain unchanged.SOFT CHILL CYCLE(160 F to 40 F)This cycle is recommended for "delicate", light, thin products or small piece sizes, such asvegetables, creams, sweets, fish products and fried foods. Soft chilling lowers the foodtemperature quickly, but extremely delicately so as not to damage the outside of the food.This is the ideal cycle to chill any food quickly but delicately, even in haute cuisine.HARD CHILL CYCLE(160 F TO 40 F)Hard chilling is suited for "dense" products and products with a high fat content, in large pieces orthose products typically more difficult to chill. Careful chilling control ensures that the endtemperature of 40 F is reached at the core of the product, with no danger of freezing anddamaging the product, not even on its surface.SHOCK FREEZE CYCLE(160 F TO 0 F)This cycle is recommended when you want to store food for several weeks or months, attemperatures below 0 F. Freezers are suited for storing ready frozen foods, but not for freezingthem. During shock freezing, the liquids contained in the food are transformed into micro-crystalsthat do not harm the tissue structure. When the food is used and thawed, its quality will beexcellent. It is especially suited for all semi-processed food and raw products.6

AP10BCF100-2 ManualCONTROL PANEL FOR MODEL AP10BCF100-2 BLAST CHILLER7

AP10BCF100-2 ManualKEYBOARD KEYSON/OFF & START/STOPCYCLE KEYSON/OFFSOFT CYCLESTART/STOPHARD CYCLESHOCK CYCLEAUTOMATIC CYCLEPROGRAMMING KEYSUPMANUAL CYCLEDOWNUV LIGHT CYCLESELECTDEFROST CYCLEENTERPRINTHEAT PROBE CYCLEKEY COMBINATIONS¾ Initial Programming state – to initially set the deviceoWith the display reading "OFF", press and hold(“START/STOP”) for 5 seconds¾ Cycles programming state – to initially set the cyclesoWith the display reading "OFF", press(“ENTER”) for 1 second¾ Recipe name programming state – to enter recipe namesoWith the display reading "OFF", press(“A”) for 10 seconds¾ Load default values state – to load the standard parametersoWith the display reading "OFF", press(”UP”) for 10 seconds¾ Clear events memory state – to clear obsolete dataoWith the display reading "OFF", press (”UP” ”DOWN”) for 10 seconds¾ Ready To Go state – in order to start a cycleO“ON/OFF” once.If the controller is not "OFF", press8