Dinex DBC175 Installation Manual
Model DBC175
BLAST CHILLER/SHOCK FREEZER
(with 1 heated food probe)
User’s Manual
DINEX INTERNATIONAL, INC. • 628-2 HEBRON AVENUE, GLASTONBURY CT 06033 • WWW.DINEX.COM
For Service Information, call 1-888-673-4639
Please provide following information:
• Model number
• Serial number
• Part Description and number as shown in parts list.
Manual No. DBC175 Rev-03/08
Printed in the USA
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Controller Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Operating Modes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Automatic Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Manual Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Operating Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Additional Cycles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Printer (Optional). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
PC Connection (Optional). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Warnings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Preparation
Dimensions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Electrical Specifications for Use During Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Condensate Drainage Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Verifying Correct Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Spaces Around The Cabinet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Using the DBC175 Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Blast Chilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Shock Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Soft Chill Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Hard Chill Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Shock Freeze Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Panning and Loading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel for Blast Chiller for Model DBC175, Blast Chiller with One Heated Probe (Controller B) . . . . . . . . . . . . . 7
Keyboard Keys. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1. Initial Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
2. Programming the Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Automatic Soft Cycle Parameters Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Automatic Hard Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Automatic Shock Cycle Parameters Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
UV Light Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Defrost Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Heated Probe Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Manual Soft Cycle Parameters Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Manual Hard Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Manual Shock Cycle Parameters Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
3. Recipe Name Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
1. Automatic Mode - Soft Chill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
2. Manual Mode - Soft Chill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
3. Hard Chill Cycle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
4. Shock Freeze Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
5. UV (Sterilization) Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
6. Defrost Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
7. Heated Food Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
8. Preparing and Using the Optional Printer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
9. To Clear Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
INDEX
Page 2
Printer
Loading a Roll of Paper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Removing a Roll of Paper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Operating the Printer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Replacing the Ribbon (no Paper in the Printer) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Replacing the Ribbon (with Paper in the Printer) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Maintenance and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cleaning the Condenser. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cleaning the Storage Compartment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Wiring Diagrams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Computer Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Parts List. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Ordering Printer Supplies (Ribbon and Paper) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Dinex® Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Page 3
Manual Mode
Operating time is set manually, by the operator, for the meal
that has been chosen. Air temperature is controlled by the
air probe. If the food probe has been inserted into the food
they will provide temperature readouts only. The unit will
automatically switch into the holding mode at the end of
the cycle.
OPERATING CYCLES
The operator can choose from the following 3 operating
cycles:
NOTE: All Chill and Freeze Cycles automatically go into
HOLDING MODE when the selected food core temperature is
reached and remain there until the operator stops the cycle.
ADDITIONAL CYCLES
PRINTER (OPTIONAL)
An optional strip recorder provides a record of the unit’s
operating parameters during the cycle and the 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 (Windows 95, 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.
MODE
USES
NOTES
Defrost
UV
(optional)
Heat
Probe
To defrost the
evaporator, not the food
To sterilize the cavity,
not the food
To heat the
food probe
Use after shock
freezing cycle
Use when desired
Allows easier extraction
from the food
INTRODUCTION
You have just purchased the new Dinex Equipment. Please
read this manual for helpful guidelines on how to use your
Equipment. Should you have any questions concerning the
Equipment, please call the Dinex Hotline at 1-888-673-4639
(Monday through Friday from 8 am to 5 pm, Eastern
Standard Time).
This manual is intended for the DBC175 equipped with 1
heated food probe (controller B). Blast Chiller Model DBC175
is used to rapidly chill cooked foods to temperatures suitable for refrigerated storage. It is capable of lowering the
core temperature of up to 200 pounds of most foods from
160° F to 40° F in 90 minutes. When the shock freezing
option is selected, it is also capable of lowering the core
temperature of up to 120 pounds of most foods from
160° F
to 0° F in 4 hours. Food is loaded into 12" x 20" x 2-1/2"
pans.
All units are sized to accept one rack containing up to 20
pans. Model DBC175 can have as options UV sterilization, an
integral temperature recording device (printer) and 2 or 4
heated probes instead of one. It employs a high velocity
flow of cooled air to assure even cooling of the food
product, and to quickly bring the food temperature through
the danger zone in which bacteria multiply rapidly. This is
done in accordance with the requirements of HACCP, FDA
and all applicable state regulations.
CONTROLLER FEATURES
The electronic control system is solid state and is based on
the latest microprocessor technology.The display is VFD
Industrial Type. It displays 2 lines of 20 characters each and
allows operator viewing from any angle. The display is
programmed to show clear step-by-step instructions and
operating data. It is capable of storing 516 sets of data and
150 recipes. The unit has built-in safety and self-diagnostic
systems.The controller notifies the operator if various
faults, as listed below, should occur:
• Power supply failure / Restoration of power
• Faulty air temperature probe
• Faulty food temperature probe
• High air temperature (above 140° F)
• Low air temperature (below -35° F)
• High food temperature (above 180° F)
• Low food temperature (below 35° F)
• Excessively high or low pressures.
As an option, the unit can be operated by a PC. The PC
interface allows the operator to remotely program the unit,
operate it, download the data and print the data.
OPERATING MODES
The operator can choose from the following modes:
Automatic Mode
This is the preferred mode, in which all the food probes are
active and take part in controlling the chilling or freezing
process.The cycle will never proceed to its next step until all
the probes have reached their set breaking temperatures.
The operator needs only to select the recipe number of the
food to be controlled by each probe (up to 150 recipes can
be programmed), then insert each probe into its food. It is
recommended that the operator remove the food when its
temperature starts to flash and the display shows “Ready”.
The unit will automatically switch into holding mode (cavity
air temperature between 35° F and 42° F) when all the food
have reached the end cycle programmed temperature.
Page 4
!
MODE
END FOOD
TEMP.
NOTES
USES
Soft
Chill
Hard
Chill
Shock
Freeze
38° F To 40° F
38° F To 40° F
0°F
For low
density foods
For medium
and high
density foods
Freeze for
longer
storage
Air temp.is 28°F
to 35°F
Air temp is held at
- 25°F
Air temp starts at 0°F,
rises to 28°F to 35°F
when food core temp.
reaches 60°F
INSTALLATION
WARNING: Read and carefully follow all of the instructions
in this manual before you attempt to install this equipment.
Make sure the air flow for the condensing unit mounted on the
top of the cabinet is front to back. If not, just reverse
two phases.
The unit must be transported and handled at all times in the
vertical position.
Always disconnect the unit from the power source before
performing any service or maintenance
Installation and service must be performed by a qualified
service agency approved and authorized by Dinex
International. Doing otherwise my void the warranty.
NOTE: Any changes made to the equipment without
authorization from the factory will void the warranty.
PREPARATION
• Check the integrity of the unit once it is unpacked.
• Check that the available power supply corresponds to
the ratings on the unit’s nameplates and that correctly
rated electrical protection is provided.
• Quick disconnect must be provided for this unit by
the installer.
• If additional refrigerant should be needed, be certain to
use the correct type.
• Make certain that adequate drainage is provided.
Ambient air temperature should be no greater than 90°F to
ensure the rated performance.
Dimensions
Overall dimensions are 47 1/2" left to right, 42" front to
back, 93'" height.With the door open 90° the front to back,
distance is 72 1/2".
Electrical Specifications for Use During Installation
Condensate Drainage Connection
It is important that the condensate from the evaporator is
properly drained.The drain line from the evaporator exits
from the rear of the cabinet. It must be connected in conformance with local regulations.
VERIFYING CORRECT INSTALLATION
1. Make sure that airflow for the condensing unit is front to
back. If not, reverse two phases.
2. Check that there are no refrigerant leaks.
3. Check that the required quick disconnect has
been installed.
4. Check all electrical connections and that the power
supply is of proper voltage (208 VAC +/- 5%,
3 ph., 60 Hz.).
5. Check the provision for drainage of condensate water.
6. Make sure that the cabinet has been leveled.
7. Always handle the unit in vertical position.
Spaces Around The Cabinet
• At least 1" clear space is required on the right side of the
cabinet for air flow and service.
• At least 2.5" clear space is required on the left side of
the cabinet for door opening and air flow.
• At least 3" clear space is required on the rear of the
cabinet for optimum air flow.
• Enough space should be provided in front of the
cabinet to fully open the door.
Page 5
MODEL
VOLTAGE
CIRCUIT
CORD
SIZE
30 AMPS
HZ
60
HP
2.5
15”
AMPS
19.5
10-4
DBC175
208, 3 PH
!
!
USING THE DBC175
TECHNOLOGY
BLAST CHILLING
All cooked food rapidly loses its quality and aroma if it is
not served promptly. Natural bacteria growth, the main reason why food becomes stale, takes place at an exponential
rate between 140°F and 40°F. However lower temperatures
have a hibernating effect that increases as the temperature
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 be
maintained intact. The DBC175 blast chiller gets food
through this high-risk temperature band rapidly,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
at 38°F for up to 5 days.
SHOCK FREEZING
For storage over the medium-long term, food has to be
shock frozen (to 0°F or below). Freezing means converting
the water contained in food into crystals. Thanks to the high
speed at which low temperature penetrates the food, the
DBC175 shock freezer assures the formation of small crystals
(micro-crystals) that do not damage the product in any way.
Uncooked raw products, semi-processed foods and cooked
foods 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 as vegetables, creams,
sweets, fish products and fried foods. Soft chilling lowers
the food temperature 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 or those products
typically more difficult to chill. Careful chilling control
ensures that the end temperature of 40°F is reached at the
core of the product, with no danger of freezing and
damaging 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 at temperatures below 0°F.
Freezers are suited for storing ready frozen foods, but not
for freezing them. During shock freezing, the liquids contained in the food are transformed into micro-crystals that
do not harm the tissue structure. When the food is thawed,
its quality will be excellent. It is especially suited for all
semi-processed foods and raw products.
PANNING AND LOADING
PANNING
1. Standard pan depth is 2-1/2”. Other depths can be used
but are not recommended as their use would require an
increase in the cycle time.
2. Stainless steel or aluminum pans are recommended, as
plastic containers will increase the chilling time.
3. Crockery or stainless steel cylinders, 6” dia. and 10” max.
height, are acceptable.
4. Slack filled Cryovac bags can be used if placed on
wire shelves.
5. Most foods should be covered with stainless steel or
aluminum lids, or with aluminum foil.
6. Foods should be left UNCOVERED in the following
circumstances:
a. When a dry surface is desired, such as with fried
chicken, fish or potatoes.
b. When the food has a relatively large surface, such
as with chicken breasts, Salisbury steaks, etc.
c. For large roasts of beef, turkey, etc.
d. For pastry and other bakery products.
7. Some foods,such as roast beef,will continue to cook
after removal from the oven. To avoid this, they should
be chilled uncovered.
8. Food probes should be at the center of the food in
the pan.
9. Always wipe the probe with an alcohol swab after
removing it from the food then place the probe in the
holding device.
LOADING
a. Place the pans on the mobile cart so that the pan
ends will face the fans and the cold air will be drawn
over the length of the pans.
b. The shelves should be loaded so that there is no less
than 1 inch between the bottom of one pan and the
top of the next. Also be certain that there is sufficient
space between the top of any probe and the bottom
of the pan above.
c. Place the loaded cart in the center of the chilling
cabinet between the refrigeration coil and the fans.
Page 6
Page 7
CONTROL PANEL FOR MODEL DBC175 BLAST CHILLER WITH ONE HEATED PROBE (CONTROLLER B)
KEY COMBINATIONS
> Initial Programming state – to initially set the device
• With the display reading "OFF", press and hold (“START/STOP”) for 5 seconds
> Cycles programming state – to initially set the cycles
• With the display reading "OFF", press (“ENTER”) for 1 second
> Recipe name programming state – to enter recipe names
• With the display reading "OFF", press (“A”) for 10 seconds
> Load default values state – to load the standard parameters
• With the display reading "OFF", press (”UP”) for 10 seconds
> Clear events memory state – to clear obsolete data
• With the display reading "OFF", press + (”UP”+”DOWN”) for 10 seconds
> Ready To Go state – in order to start a cycle
• If the controller is not "OFF", press ( “ON/OFF”) once.
ON/OFF & START/STOP
PROGRAMMING KEYS
CYCLE KEYS
SOFT CYCLE
HARD CYCLE
SHOCK CYCLE
AUTOMATIC CYCLE
MANUAL CYCLE
UV LIGHT CYCLE
DEFROST CYCLE
PRINT
HEAT PROBE CYCLE
UP
DOWN
SELECT
ENTER
ON/OFF
START/STOP
KEYBOARD KEYS
Page 8
1. INITIAL PROGRAMMING
NOTE: Initial programming is preset at the factory. Use this section only if changes are desired.If no changes are to be
made, skip to Page 10. (2. Programming the cycles).
a. With the display reading "OFF", press
("START/STOP") for a few seconds.
b.To change the language, press or
then press .
c. Enter the default password by pressing, in order, the
and buttons.
d. If you do not wish to change the password, press
.
To change the default password, press or
for "YES" then press .
The password will always be a combination of three of the six available cycles:
("SOFT", "HARD","SHOCK","DEF" “UV:,“HEAT PROBE”).
Type the new password, then press .
Be sure to remember the new password and keep a record of it in a safe place.
e. To change the year, press or
then press .
f. To change the month, press or
then press .
g.To change the day, press or
then press .
PROGRAMMING
Page 9
!
OFF
SELECT LANGUAGE
ENGLISH
INITIAL PROGRAMMING
ENTER PASSWORD:
***
CHANGE PASSWORD?
NO
SET YEAR
2006
SET MONTH
07
SET DAY
03
2006(year)
07(month)
Blinks
03(day)
Blinks
Blinks
h. To set the hour, press or (be sure to
continue to press the buttons until the hour and
“AM” or “PM” show correctly) then press .
i. To set the minutes, press or
then press .
The high air alarm temperature should be left at 140 °F.
However, if a change is desired:
j. To change the temperature, press or
then press .
The low air alarm temperature should be left at -35 °F.
However, if a change is desired:
k. To change the temperature,press or
then press .
The high food alarm temperature should be left at 180 °F.
However, to make a change:
l. To change the temperature, press or
then press .
The low food alarm temperature should be left at 35 °F.
However, to make a change:
m. To change the temperature,press or
then press .
n. To change to YES or NO, press or
then press .
o. To change to temperature, press or
then press .
p. To change to YES or NO, press or
then press .
Page 10
SET TIME
10:25 AM
SET TIME
10:25 AM
25(minutes)
-35
10(hours)
Blinks
140
Blinks
Blinks
180
Blinks
Blinks
LOW AIR ALARM
-35°F
-5
Blinks
YES
35
Blinks
Blinks
LOW FOOD ALARM
35°F
HIGH AIR ALARM
140°F
HIGH FOOD ALARM
180°F
SHOCK FREEZE?
YES
SHOCK FREEZE
-5°F
UV CYCLE?
NO
NO
Blinks
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