Traulsen RBC50 User Manual

This Traulsen unit is built to our highest quality standards. We build our refrigerators, freezers and heatedcabinets this way as a matter of pride.

VI. BLAST CHILL OPERATION (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

VI. BLAST CHILL OPERATION (cont’d)-10-VI. h - EXAMPLE BATCHES FOR RBC100:Three food probes are available for assignments of 1,2 or 3 separate batches

-11-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

-12-VII. OPERATING THE BLAST CHILL CONTROLEMPLOYEENUMBERPROGRAM ANEW BATCHFOOD PROBES1,2 & 3PRODUCT TEMPSPROGRAMMEDCHILL CYCLES• BLAST CHILL• SOFT

VII. g - PRINTOUT DATA (contined):Note: Up to three copies of the Batch Data can beprinted automatically. See section “VII. j” to adjustthe number of

-14-VII. OPERATING THE BLAST CHILL CONTROL (cont’d)Fig. 30EnterBatchNumberSTEP 3: Notice that the word BLAST is flashing di-rectly above the SOFT/FLAS

-15-VII. OPERATING THE BLAST CHILL CONTROL (cont’d)VII. j - CONTROL PANEL CONFIGURATION:INTRODUCTION - The Traulsen Blast Chiller Unit ispreset and te

-16-VII. k - PROBE TEMPERATURE & ALARM WARNINGS:The food probes sense temperatures in the last 1” ofthe probe (nearest the tip). There are three

-17-VIII. UNDERSTANDING PRINTOUTS (cont’d)VIII. c - BLAST CHILL CYCLE - BATCH DATA:Program ChipRevisionOperatorNumberAutomatic New Batch NumberUnit 1

-18-VIII. UNDERSTANDING PRINTOUTS (cont’d)VIII. d - THE 72-HOUR DATA LOG:PRINTS THE TEMPERATURE IN 5-MINUTEINCREMENTS STARTING WHEN CURRENTDATA WORKIN

-1-TABLE OF CONTENTSVI. Blast Chill Operation (cont’d)c-Grouping Foods To Form Batches Page 7d-Maximum Load Per Batch Page 8e-Pan Placement In Unit Pa

-19-VIII.e - FOOD PROBE FAILURE WARNINGS:VIII. UNDERSTANDING PRINTOUTS (cont’d)FOOD PROBE FAILURE WARNING:Alarm occurs only during a programmed batch.

-20-IX. TROUBLE SHOOTING GUIDE1. Condensing unit fails to start when programming a newbatch.2. Batch requires too much time to chill product down to40

X. WIRING DIAGRAM - RBC50-21-

-22-X. WIRING DIAGRAM - RBC100

-23-X. WIRING DIAGRAM - RBC200 & RBC200RT

X. WIRING DIAGRAM - RBC400 & RBC400RT-24-

XI. WARRANTY INFORMATION-25-STANDARD DOMESTIC WARRANTYTRAULSEN & CO., INC. warrants new equipment to the original purchaser, when installed within

PART/DESCRIPTION PART #Condensate Evaporator Pan Kit 329-60018-00Interconnect Harness (for RBC400/RBC400RT) 333-60082-00Ribbon Cable 333-60083-00Red F

Traulsen & Co., Inc.4401 Blue Mound Road Fort Worth, TX 76106Phone: (800) 825-8220 Fax-Svce: (817) 740-6757Website: www.traulsen.comHOURS OF OPE

III. d - INSTALLING LEGS OR CASTERS:6” high stainless steel legs are supplied standard formodels RBC50 and RBC100. Casters in lieu of legsare availab

6” ClearanceIn Rear4”6”4” ClearanceIn RearIII. INSTALLATION (continued)-3-III. e - CORD & PLUG:All Traulsen Blast Chill models (except model RBC10

III. h - CONDENSATE REMOVAL:All Traulsen Blast Chill models (except model RBC50)require the use of a floor drain or floor mounted elec-tric condensate

III. INSTALLATION (continued)III. m - ATTACHING RBC400 UNITS TOGETHER:This section applies only to models RBC400 andRBC400RT. First, place the front

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 Trauls

VI. BLAST CHILL OPERATIONVI. a - LOADING FOOD INTO PANS:The food product to be blast chilled should be placedinto metal pans (generally 12” x 20” x 2

VI. c - GROUPING FOODS TO FORM BATCHES (cont’d):AVG. COOLING TIMEFOOD RELATIVE TO WATERLASAGNA +89%CHILI +64%MASHED POTATOES +64%MEAT LOAF (WHOLE) +61