TraulsenメーカーRBC100の使用説明書/サービス説明書
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This T raulsen 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 T raulsen the leader in commercial refrig- eration since 1938.
-1- T ABLE OF CONTENTS VI. Blast Chill Operation (cont ’ d) c-Grouping Foods T o 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-Thru Models Page 1 1 VII.
III. d - INST ALLING LEGS OR CASTERS: 6 ” high stainless steel legs are supplied standard for models RBC50 and RBC100. Casters in lieu of legs are available as an optional accessory for the same models.
6 ” Clearance In Rear 4 ” 6 ” 4 ” Clearance In Rear III. INST ALLA TION (continued) -3- III. e - CORD & PLUG: All T raulsen Blast Chill models (except model RBC100 which is supplied with a cord set but no plug) are sup- plied with a cord & plug attached.
III. h - CONDENSA TE REMOV AL: All T raulsen Blast Chill models (except model RBC50) require the use of a floor drain or floor mounted elec- tric condensate evaporator . Model RBC100 requires a floor drain for condensate removal or the use of a condensate evaporative pan kit (p/n 329-60018-00).
III. INST ALLA TION (continued) III. m - A TT ACHING RBC400 UNITS T OGETHER: This section applies only to models RBC400 and RBC400RT . First, place the front and rear cabinets in close proximity to each other being careful to align the drain from the front of the rear unit to the drain of the front unit.
IV . CARE & MAINTENANCE -6- IV . a - CLEANING THE CONDENSER: The most important thing you can do to insure a long, reliable service life for your T raulsen is to regularly clean the condenser coil. The self-contained condens- ing unit requires regularly scheduled cleaning to keep the finned condenser clean of lint and dust accumula- tion.
VI. BLAST CHILL OPERA TION VI. a - LOADING FOOD INTO P ANS: The food product to be blast chilled should be placed into metal pans (generally 12 ” x 20 ” x 2-1/2 ” ) to a DEPTH NOT TO EXCEED 2 ” . This will assure the fast- est blast chilling cycle.
VI. c - GROUPING FOODS T O FORM BA TCHES (cont ’ d): A VG. COOLING TIME FOOD RELA TIVE T O W A TER LASAGNA +89% CHILI +64% MASHED POT A TOES +64% MEA T LOAF (WHOLE) +61% RICE +61% CREAM OF WHEA T +6.
VI. BLAST CHILL OPERA TION (cont ’ d) -9- VI. f - FOOD PROBE PLACEMENT : The food probes should be placed into the food prod- uct so that the tip of the probe is near the core (abso- lute center) of the food in the pan. The food probe senses temperature in the last 1 ” of metal tip.
VI. BLAST CHILL OPERA TION (cont ’ d) -10- VI. h - EXAMPLE BA TCHES 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.
-1 1- VI. BLAST CHILL OPERA TION (cont ’ d) VI. i - EXAMPLE BA TCHES 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.
-12- VII. OPERA TING THE BLAST CHILL CONTROL EMPLOYEE NUMBER PROGRAM A NEW BA TCH FOOD PROBES 1,2 & 3 PRODUCT TEMPS PROGRAMMED CHILL CYCLES • BLAST CHILL • SOFT CHILL • FLASH CHILL • CONST.
VII. g - PRINT OUT DA T A (contined): Note: Up to three copies of the Batch Data can be printed automatically . See section “ VII. j ” to adjust the number of batch copies required VII. h - RESETTING DA TE AND TIME: Press “Time of Day” button.
-14- VII. OPERA TING THE BLAST CHILL CONTROL (cont ’ d) Fig. 30 Enter Batch Number 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 press ENTER.
-15- VII. OPERA TING THE BLAST CHILL CONTROL (cont ’ d) VII. j - CONTROL P ANEL CONFIGURA TION: INTRODUCTION - The T raulsen Blast Chiller Unit is preset and tested at the factory to be fully functional using default settings programmed into the unit.
-16- VII. k - PROBE TEMPERA TURE & ALARM W ARNINGS: 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.
-17- VIII. UNDERST ANDING PRINTOUTS (cont ’ d) VIII. c - BLAST CHILL CYCLE - BA TCH DA T A: 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 T emperature vs.
-18- VIII. UNDERST ANDING PRINTOUTS (cont ’ d) VIII. d - THE 72-HOUR DA T A LOG: PRINTS THE TEMPERA TURE IN 5-MINUTE INCREMENTS ST ARTING WHEN CURRENT DA T A WORKING BACK Notes The Time & Date F.
-19- VIII.e - FOOD PROBE F AILURE W ARNINGS: VIII. UNDERST ANDING PRINTOUTS (cont ’ d) FOOD PROBE F AILURE W ARNING: Alarm occurs only during a programmed batch.
-20- IX. TROUBLE SHOOTING GUIDE 1. Condensing unit fails to start when programming a new batch. 2. Batch requires too much time to chill product down to 40 ° F. “ Chill Cycles Batch Over 6-Hours ” will ALARM and a printout will note the chill cycle has exceeded maximum safe time.
X. WIRING DIAGRAM - RBC50 -21-.
-22- X. WIRING DIAGRAM - RBC100.
-23- X. WIRING DIAGRAM - RBC200 & RBC200RT.
X. WIRING DIAGRAM - RBC400 & RBC400RT -24-.
XI. W ARRANTY INFORMA TION -25- ST ANDARD DOMESTIC W ARRANTY TRAULSEN & CO., INC. warrants new equipment to the original purchaser , when installed within the United States against defective material and workmanship for one (1) year from the date of original installation.
P ART/DESCRIPTION P ART # Condensate Evaporator Pan Kit 329-60018-00 Interconnect Harness (for RBC400/RBC400RT) 333-60082-00 Ribbon Cable 333-60083-00 Red Food Probe 333-60086-01 Blue Food Probe 333-6.
T raulsen & Co., Inc. 4401 Blue Mound Road Fort Worth, TX 76106 Phone: (800) 825-8220 Fax-Svce: (817) 740-6757 W ebsite: www .traulsen.com HOURS OF OPERA TION: Monday thru Friday 7:30 am - 4:30 pm.
デバイスTraulsen RBC100の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Traulsen RBC100をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはTraulsen RBC100の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Traulsen RBC100の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Traulsen RBC100で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Traulsen RBC100を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はTraulsen RBC100の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Traulsen RBC100に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちTraulsen RBC100デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
