Traulsen & Co., Inc. Quality Refrigeration OWNER’S MANUAL Instructions for the installation, operation, and maintenance of all Blast Chill Models: Undercounter Model: RBC50 Reach-In Model: RBC100 Roll-In Models: RBC200 & RBC400 Roll-Thru Models: RBC200RT & RBC400RT This Traulsen 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 Traulsen the leader in commercial refrigeration since 1938.
TABLE OF CONTENTS I. The Serial Tag II. Receipt Inspection III. Installation a-Location b-Packaging c-Wiring Diagram d-Installing Legs or Casters e-Cord & Plug f-Electrical Requirements g-Proper Clearances h-Condensate Removal i-Remote Unit BTU Requirements j-Remote Unit Cut-Out Settings k. Sealing Roll-In/Roll-Thru Units l. Installing RBC50 Control Panel m. Attaching RBC400 Units Together IV.
II. RECEIPT INSPECTION III. INSTALLATION (continued) All Traulsen products are factory tested for performance and are free from defects when shipped. The utmost care has been taken in crating this product to protect against damage in transit. All interior fittings have been carefully secured and the legs or casters are boxed and strapped inside to prevent damage. Door keys will be attached to the handle with a nylon strip. The handle is protected by an easily removable nylon netting. III.
III. INSTALLATION (continued) 6” Clearance In Rear III. e - 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. It is shipped coiled at the top of the cabinet, secured by a nylon strip. For your safety and protection, all units supplied with a cord and plug include a special three-prong grounding plug on the service cord. Select only a certified electrical outlet with grounding plug for power source.
III. INSTALLATION (continued) III. h - CONDENSATE REMOVAL (cont’d): plug supplied (see figure 7). ↑ III. h - CONDENSATE REMOVAL: All Traulsen Blast Chill models (except model RBC50) require the use of a floor drain or floor mounted electric 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). The drain port is located at the rear of the unit (see figure 5).
III. INSTALLATION (continued) III. l - INSTALLING RBC50 CONTROL PANEL: Model RBC50 is shipped with the control panel detached, and laid flat, taped to the cabinet top (see figure 8). This must be installed before use. To install: III. m - ATTACHING RBC400 UNITS TOGETHER: 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 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 coil. The self-contained condensing unit requires regularly scheduled cleaning to keep the finned condenser clean of lint and dust accumulation. Keeping the condenser clean allows the cabinet to operate more efficiently and use less energy. IV.
V. OTHER VI. BLAST CHILL OPERATION V. c - SERVICE INFORMATION (cont’d): Traulsen service agent. A complete list of authorized service agents was provided along with your Traulsen unit. If you cannot locate this, you may also obtain the name of a service agent from the Service/Contact page of our website: www.traulsen.com. VI. b - COVERING FOODS (cont’d): cess. NOTE: The plastic wrap or foil should be placed directly onto the food surface.
VI. BLAST CHILL OPERATION (cont’d) VI. c - GROUPING FOODS TO FORM BATCHES (cont’d): FOOD LASAGNA CHILI MASHED POTATOES MEAT LOAF (WHOLE) RICE CREAM OF WHEAT KERNEL CORN SOUP (THICK TYPES) BAKED POTATOES CHOPPED STEAKS/GRAVY REFRIED BEANS SPAGHETTI/MEAT SAUCE GREEN BEANS SCRAMBLED EGGS MACARONI & CHEESE CHICKEN BREASTS WATER VI. e - PAN PLACEMENT IN THE UNIT (cont’d): Bottom).
VI. BLAST CHILL OPERATION (cont’d) VI. f - FOOD PROBE PLACEMENT: The food probes should be placed into the food product so that the tip of the probe is near the core (absolute center) of the food in the pan. The food probe senses temperature in the last 1” of metal tip. The core area will be the slowest to cool, therefore is used to monitor the completion of the blast chill cycle (see figure 16). Sensing area of probe should be inserted as close to center of food product as possible. Fig.
VI. BLAST CHILL OPERATION (cont’d) VI. h - EXAMPLE BATCHES 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. Figure 21 - Batch #1, 3 probes assigned & placed in pans at top, middle & bottom of batch. Figure 23 - Batch #1, 1 probe (1) assigned & placed in pans at middle of batch.
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 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. Figure 25 - Batch #1, 3 probes assigned & placed in pans at top, middle & bottom of batch. Figure 27 - Batch #1, 1 probe (1) assigned & placed in pans at middle of batch.
VII. OPERATING THE BLAST CHILL CONTROL TIME OF DAY EMPLOYEE NUMBER ADJUST PROGRAM SETTINGS UP OR DOWN PROGRAM A NEW BATCH INTERIOR TEMPERATURE FOOD PROBES 1,2 & 3 PRODUCT TEMPS CLEARS BATCH DATA DISPLAYS REMAINING TIME IN CONSTANT CHILL BATCH PROGRAMMED CHILL CYCLES • BLAST CHILL • SOFT CHILL • FLASH CHILL • CONSTANT CHILL MANUAL DEFROST PRINT CURRENT TIME & TEMP LOCK KEY PAD SETS DATE & TIME VII. a - OPERATING MODES: The Digitraul II (control panel) performs the following five basic functions: 1.
VII. OPERATING THE BLAST CHILL CONTROL (cont’d) VII. b - CONTINUOUS BATCHING FOR BLAST CHILL AND FLASH CHILL MODES (CANNOT BE USED WITH SOFT CHILL): This allows you to start a batch using probe (1), then start a second batch using probe (2), and later still another batch using probe (3). When a batch is complete, the batch can be cleared and another batch can be started causing the unit to run continuously in “Blast Chill” mode.
VII. OPERATING THE BLAST CHILL CONTROL (cont’d) are only using one or two of the three probes, the probe(s) not selected will automatically drop out on startup. Now that the probes have been selected, press ENTER (see figure 32). Batch Number Enter Enter Start Food Probe Lights Fig. 30 STEP 3: Notice that the word BLAST is flashing directly above the SOFT/FLASH button. If you wish to blast chill product, press ENTER.
VII. OPERATING THE BLAST CHILL CONTROL (cont’d) VII. j - CONTROL PANEL CONFIGURATION: INTRODUCTION - The Traulsen Blast Chiller Unit is preset and tested at the factory to be fully functional using default settings programmed into the unit. Therefore, it is advised that the following procedures should be performed by an experienced blast chill operator, or an approved blast chill technician. STEP 5: The display shows the temperature flashing. This is the cut out air temperature of the maintenance mode.
VII. OPERATING THE CONTROL (cont’d) VII. k - PROBE TEMPERATURE & ALARM WARNINGS: 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. The warnings will flash the “red” ALARM light, the audible alarm will sound, and a printout noting a probe failure has occurred during completion of a batch.
VIII. UNDERSTANDING PRINTOUTS (cont’d) VIII. c - BLAST CHILL CYCLE - BATCH DATA: THE BATCH DATA WILL PRINT OUT AUTOMATICALLY AT THE END OF A COMPLETED BATCH 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 Temperature vs.
VIII. UNDERSTANDING PRINTOUTS (cont’d) VIII.
VIII. UNDERSTANDING PRINTOUTS (cont’d) VIII.e - FOOD PROBE FAILURE WARNINGS: FOOD PROBE FAILURE WARNING: Alarm occurs only during a programmed batch. Failed Food Probe Unit Number Location of Failed Probe Alarm Date & Time Employee Number Batch Number CHILL CYCLE BATCH OVER 6 HOURS: Alarm occurs when a programmed batch runs for more than 6 hours.
IX. TROUBLE SHOOTING GUIDE SYMPTOM PROBABLE CAUSE/SOLUTION 1. Condensing unit fails to start when programming a new batch. a. Check power supply to condensing unit. b. Batch was not programmed properly, was START pressed after programming batch? If “YES” the display should return to TIME and TEMPERATURE. c. System problem. Call for service. 2. Batch requires too much time to chill product down to 40° F.
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XI. WARRANTY INFORMATION STANDARD DOMESTIC WARRANTY 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. Under this warranty, TRAULSEN & CO., INC. will repair or replace, at its option, including service and labor, all parts found to be defective and subject to this warranty. The compressor part is warranted for an additional four (4) years.
XII. PARTS LIST PART/DESCRIPTION Condensate Evaporator Pan Kit Interconnect Harness (for RBC400/RBC400RT) Ribbon Cable Red Food Probe Blue Food Probe Green Food Probe Shelf To Fit Blast Chill Racks Keyboard/Printer/Board (RBC200) Keyboard/Printer/Board (RBC100) Racks, Roll-In (Roll-In/Roll-Thru models) Printer Ribbon PART # 329-60018-00 333-60082-00 333-60083-00 333-60086-01 333-60086-02 333-60086-03 340-05337-03 950-60118-00 950-60119-00 OTR-TRA-13 SER-00001-00 XIII.
HOURS OF OPERATION: Monday thru Friday 7:30 am - 4:30 pm CST EXTENDED WARRANTY SERVICE HOURS Monday thru Friday 4:30 pm - 6:00 pm CST Traulsen & Co., Inc. 4401 Blue Mound Road Fort Worth, TX 76106 Phone: (800) 825-8220 Fax-Svce: (817) 740-6757 Website: www.traulsen.
