Traulsen Blast Chillers
TRAULSEN BLAST CHILLERS training guide Models: RBC50, RBC100 and RBC200
1 TRAULSEN RBC50, RBC100 & RBC200 BLAST CHILLER TRAINING GUIDE Table of Contents Page Programming The Control. 2 Placing Probes/Loading Pans. 3 Basic Operation. 4 Ending the Cycle/Printing. 5 Care & Cleaning. 6 Troubleshooting. 7 Main Menu Press to chill BY TEMP Interior air temperature Press to chill BY PRODUCT Press to start a chill cycle BY TIME Press to quickly start a Chill Cycle Time of Day Press to access additional menus LEGEND: Push button to left or right of any feature marked by or to select that feature. Push button to left or right of any feature marked by or to change value of that feature. One button start means safe food every cycle!
2 Programming the Control How to Set Correct Date & Time 1. From the Main Menu Screen press MORE, then SETUP. The display will change to the Password Screen. MAIN MENU BY TEMP BY TIME 08:05:01 AIR 35 F BY PROD MAIN MENU HOLD PROD DEFROST BACK 08:06:01 PRINT SETUP MORE 2. From the Select Supervisor Screen, use the UP and DOWN arrows to the left and right of PASSWORD to select 57. Press ENTER. The display will change to the Set Up Screen. 3. From the Set Up Screen press the button to the right of SYSPAR. 4. The ITEM list will display date and time elements in the following order. a) b) c) d) e) f) g) e) SYS PAR: SET CLOCK ITEM:MONTH VALUE:APRIL CANCEL ENTER MONTH (JANUARY – DECEMBER) DATE (1 – 311 ) YEAR (2003 – 2079) DAY OF WEEK (SUNDAY – SATURDAY) HOUR (0 – 23) MINUTE (0 – 59) DLS - Daylight Savings TIme (ENABLED – DISABLED) LOW ALARM (-30 – 0) 5. Press the button to the left of ITEM to select between the different items. Adjust the VALUE for each ITEM using the UP and DOWN buttons. SYS PAR: SET CLOCK ITEM:MONTH VALUE:APRIL CANCEL ENTER 6. Press ENTER to return to the MAIN MENU. SYS PAR: SET CLOCK ITEM:YEAR VALUE:04/14/10 CANCEL ENTER
3 TRAULSEN RBC50, RBC100 & RBC200 BLAST CHILLER TRAINING GUIDE Placing Probes/Loading Pans Basic Probe Placement Place probes into thickest part of the product. With product like chicken the probe should not be placed where it is touching bone. With full pans of product such as casseroles locate the probe in pan center. In all cases probe tip should not touch pan bottom. Use probe adapters (shown below) with soft products. Properly placed Probe NOTE Using probes with small size products (like chicken strips) is not recommended. See CHILL BY TIME for correct chilling method. Probe Adapter Detail Probes & Multi-Batching Probe 1 It is OK to load more than one type of product. When loading more than 3 pan levels it will be necessary to group like products together, using one probe for each product group (see example at left). Probe 2 Proper Probe Placement Probe 3 Probe 1: Grouped product (2 pans whole roast chicken) Probe 2: Other Product One (1 pan chicken cutlets) Probe 3: Other Product Two (1 pan baked beans) Covering Product Covering product is recommended but not absolutely required. If used, plastic wrap/aluminum foil must be placed in direct contact with product surface. Some starch products are likely to dry out if not covered (ex. mashed potatoes, pasta, rice, cous cous, etc.). Covering is recommended to prevent drying if product will not be removed when done or left inside overnight.
4 Basic Operation Starting A Chill Cycle (using EZ Start) 1. Load product into chiller. 2. Insert probe(s) and close door. 3. Press EZ START (see figure 1). NOTE: To manually start a cycle, after Step 2 press BY TEMP - select cycle type (ex. chill), adjust target temp (if desired) then press START. fig. 1 Adding More Products To A Chill Cycle In Progress 1. 2. 3. 4. 5. Place probe in product, close the door. Press ADD/REMOVE. On the control, press the button next to the added probe #. Press ADD/REMOVE. Press CONTINUE. NOTE: Failure to press CONTINUE will result in inaccurate data. Chilling By Time (use for small, portion size products) 1. After placing product in chiller press BY TIME. 2: Press CHILL. 3: Adjust cycle time using the buttons to the left and right of CYCLE TIME. 4: Press START. NOTE: It is necessary to manually verify and log product temp(s) before and after chilling in order to complete documentation. NOTE: If at end of cycle food temp is not below 40 F chill for additional time by repeating steps 1 thru 4. Defrost Notes 1. Defrost WILL occur automatically every 3-hours while in refrigerated mode. 2. Defrost WILL NOT occur until all probes reach 37 F. The chiller will beep for 20 seconds and a defrost cycle will begin if needed (even with product inside). 3. Food remaining in the chiller WILL remain safe during defrost because: a) The inside air temperature is approx. 10-14 F, and. b) Defrost time is generally less than 40-minutes. 4. Chill cycle data WILL be available after defrost. Press: MORE - PRINT, then select the required probe number, then press RECORD and/or LABEL.
5 TRAULSEN RBC50, RBC100 & RBC200 BLAST CHILLER TRAINING GUIDE Ending The Cycle/Printing Printing PRINT PROBE #1 RECORD NONE 1. When a probe reaches target temp (37 F) an alarm will sound for 30-seconds. The display the will continuously flash DONE. 2. Press the button alongside the probe flashing DONE. 3. The print menu will appear. Press. - RECORD to receive a paper printout. 4. Repeat for additional probes. 5. Press NONE when complete to select next probe or return to Main Menu (after last probe). 6. Properly sanitize probes prior to next use. Paper Cycle Data Printout Changing The Printer Paper Folding paper into a point as shown here facilitates loading. fig. 1 1. 2. 3. 4. fig. 2 fig. 3 fig. 4 Remove the control cover or open printer access door on RBC50 (see figure 1). Remove the paper spindle and discard the empty paper roll (see figure 2). Open feed roller tension arm by gently pulling this down and forward (see figure 3). Place a new paper roll onto the spindle and set this in the paper cradle. Note paper must be loaded with thermal side facing up. 5. Feed paper up through the open feed roller tension arm (see figure 4). 6. Close feed roller tension arm and push paper through the slot in the control cover. 7. Replace control cover (close printer access door on RBC50). NOTE: Replacement paper should be ordered using your division’s normal supplies replenishment procedures.
6 Care & Cleaning Probes 1. Remove probes by turning the circular locking ring which secures these inside the chiller. 2. Wash/sanitize probes. NOTE: Probes can be immersed in water during cleaning. 3. Allow probes to air dry before replacing in chiller. Interior/Exterior 1. Disconnect power supply. 2. Clean both interior and exterior with a soft cloth as you would any other stainless steel surface. 3. Do not. Use cleansers containing chlorine. Clean with anything abrasive. Hose off the blast chiller. Condenser Cleaning the condenser is critical to insuring proper performance and long compresor life. 1. Disconnect power supply. 2. Lift-up or remove louvers covering coil location: RBC50: Front/Left (see figure 1) RBC100: Bottom/Left RBC200: Front/Top 3. Wipe coil fins clear of any dust or debris present using a dry shop cloth or pot brush. 4. Replace louvers. 5. Restore power. fig. 1
7 TRAULSEN RBC50, RBC100 & RBC200 BLAST CHILLER TRAINING GUIDE Troubleshooting PROBLEM: Upon starting a chill cycle, probe temp(s) displayed appear cooler than expected (i.e. cooked temperature). a. Product temp within cooked batches vary. Verify actual product temp with thermometer (using same probed piece). b. Probe placed incorrectly. Relocate probe per instructions on page 3. c. Very small product (ex. chicken tender). Use chill by time (see page 4). d. Product held too long at room temp prior to chilling. Verify actual product temp with thermometer (using same probed piece). PROBLEM: Defrost appears to have occured before chill cycle completion. Defrost will not occur until all food probes have reached target temp and displayed DONE. a. Chiller completed chill cycle for all probes. Retrieve cycle data after defrost. PROBLEM: Control displays “Defrost sensor warning.” Coil did not defrost to target temp, usually the result of too much ice build-up from either: a. Previous chill cycle was very long and/or very large product load. b. Starting a new chill cycle close to the regularly scheduled time when the chiller would automatically defrost. c. Product releasing much moisture during chilling. Cover product (see page 3). d. A combination of 2 or more of the above issues. PROBLEM: Incorrect date/time shown on display and/or printouts. a. Incorrect time and/or date setting. Correct date and/or time settings. PROBLEM: Cannot print probe data after chill cycle, or probe data on printout appears incorrect (i.e. time and/or temperature differ from actual start time and/or product temperature). a. Product (probe) added to active chill cycle incorrectly (i.e. failure to press ADD/REMOVE and/or CONTINUE). PROBLEM: Product freezing. a. Previously chilled product not removed and new chill cycle started. Remove DONE product before starting a new chill cycle. b. Chill cycle By Time set for too long. Reduce chill time. c. High water content product (ex. soup). Use SOFTCHILL. d. High water content food chilled uncovered. Cover food prior to chilling. PROBLEM: Extended or unsafe chill times. a. Excessive product load. Reduce product loaded. b. Product too large or loaded too deep in pans. Reduce product size or depth. c. Too much ice on evaporator coil. Cover product (if not already) and/or run manual defrost prior to next chill cycle. 4401 Blue Mound Road, Fort Worth, TX 76106 (800) 825-8220 www.traulsen.com TR99999 Kroger version rev. 06/10) 2010 Traulsen. All rights reserved.
3 TRAULSEN RBC50, RBC100 & RBC200 BLAST CHILLER TRAINING GUIDE Basic Probe Placement Proper Probe Placement Probe 1: Grouped product (2 pans whole roast chicken) Probe 2: Other Product One (1 pan chicken cutlets) Probe 3: Other Product Two (1 pan baked beans) Probes & Multi-Batching Covering Product Covering product is recommended but
Troubleshooting Traulsen Intela-Traul MIT II relay module 10 f. RH Sensor Module 12 Section II Refrigeration System a. Troubleshooting Traulsen Refrigeration System 14 b. TXV Troubleshooting 15 c. Troubleshooting a Frozen Evaporator Coil 16 d. Compressor Troubleshooting 17 Sect
cause water-cooled chillers can take advantage of lower condensing temperatures than air-cooled chillers. Air-cooled chillers have a full load kW/ton of approxi-mately 1.25 while water-cooled chillers have a full load kW/ton of between 0.55 and 0.8 kW/ton. The kW draw of the cooling tower fans and con-denser water pump should be
blast furnaces whose Inner Volume exceeds 5,000m3. Figure 2: Comparison of fuel rate and productivity between Blast furnaces of NSE's and others 1.2 Features of large blast furnace and proposed technology In general, stable operation is difficult for large blast furnace, productivity and gas utilization falls as inner volume becomes larger.
Blast injuries occur through multiple mechanisms.12 13 15 1njuries directly related to the initial blast wave are referred to as primary blast injuries. In addition to primary injuries, the blast wind that follows the overpressure wave can propel objects including shrapnel contained within the lED, causing secondary injury.
ducing agents for blast furnace is approved under the provisions of this law. 2. Use as a reducing agent in blast furnaces 2.1 Blast furnaces As shown in Fig. 1, iron ore and coke are loaded into the blast furnace from the top in alternate layers, and hot air from the tuyeres at the base of the furnace fed in to generate CO gas from the coke .
The chiller will beep for 20 seconds and a defrost cycle will begin if needed (even with product inside). 3. Food remaining in the chiller WILL remain safe during defrost because: a) The inside air temperature is approx. 10-14 F, and. b) Defrost time is generally less than 40-minutes. 4. Chill cycle data WILL be available after defrost.
8 to 12 F for water-cooled chillers and 10 to 15 F for air-cooled chillers. ENSURE PROPER SUPERHEAT For air-cooled chillers, make sure fans work properly and coils are clean on the condenser side of the system. For water-cooled chillers, ensure that all flow rates and pressure drops on th
an appreciation of chemical incompatibilities and a range of suitable containers and storage facilities. In essence, the most important reasons for proper chemical storage are: 1. to provide for effective management of chemicals 2. to lessen the risk of fire 3. to prevent accidental mixing in emergencies 4. to minimise exposure to corrosive and toxic chemicals 5. to comply with relevant .
