Dinex DBC45 Installation Manual
Model DBC45
BLAST CHILLER/SHOCK FREEZER
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. DBC45 Rev-03/08
Printed in the USA
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Controller Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Operating Modes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Automatic Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Manual Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Operating Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Additional Cycles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
PC Connection (Optional). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Warnings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Dimensions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Using the DBC45 Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Blast Chilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Shock Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Soft Chill Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Hard Chill Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Shock Freeze Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Control Panel for Blast Chiller for Model DBC45 Blast Chiller. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Keyboard Keys. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
1. Initial Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
2. Programming the Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Automatic Soft cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Automatic Hard Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Automatic Shock Cycle Parameters Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
UV Light Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Defrost Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Heated Probe Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Manual Soft Cycle Parameters Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Manual Hard Cycle Parameters Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Manual Shock Cycle Parameters Programming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
3. Recipe Name Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
1. Automatic Mode - Soft Chill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2. Manual Mode - Soft Chill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
3. Hard Chill Cycle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
4. Shock Freeze Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
5. UV (Sterilization) Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
6. Defrost Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
7. Heated Food Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Maintenance and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cleaning the Condenser. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cleaning the Storage Compartment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Wiring Diagrams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Computer Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Parts List. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Dinex® Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
INDEX
Page 2
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 it
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
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
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 1-888-6734639 (Monday through Friday from 8 am to 5 pm, Eastern
Standard Time).
The Model DBC45 Blast Chiller/Shock Freezer is used to
rapidly chill cooked foods to temperatures suitable for
refrigerated or frozen storage. It has a capacity of (4) 12" x
20" x 2-1/2" pans (not included). Model DBC45, in Chiller
mode, is capable of lowering the core temperature of up
to 45 lbs. of food from 160° F to 40° F within 90 minutes. In
Shock Freeze mode it is capable of lowering the core temperature of up to 27 lbs. of food from 160° F to 0° F within
4 hours. Model DBC45 includces UV sterilization as an
option. 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 HACCP,FDA and all 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 250 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 pressure.
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 the food probe is
active and takes part in controlling the chilling
or freezing processes. The cycle will never proceed to its
next step until the food probe has reached its set breaking
temperature.The operator needs only to select the recipe
number of the food to be processed (up to 150 recipes can
be programmed), then insert the probe into the 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 the
food has reached the end cycle programmed temperature.
Page 3
!
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 to -15°F
Air temp starts at 0°F,
rises to 28°F to 35°F
when food core temp.
reaches 60°F
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.
Optional Stand
INSTALLATION
WARNING: Read and carefully follow all of the instructions
in this manual before you attempt to install this equipment.
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 to make sure the floor is level
• Check that the available power supply (Voltage, # of
phases, Hz,Amps, max.fuse size) corresponds to the
ratings on the nameplate and that correctly rated
electrical protection is provided (VOLTAGE MUST BE
WITHIN ± 5% FROM THE NAMEPLATE VALUE).
INSTALLATION
Dimensions
Overall dimensions are 29 1/2" left to right, 28 1/4" front to
back, 35 1/2'" height.With the door open 90° the front to
back, distance is 55 1/2".
Location
Ambient air temperature should be no greater than 90°F
to ensure the rated performance.
Do NOT install the unit near a heat source, in an area
exposed to direct sunlight, or in a closed area with high
temperatures and insufficient air change.
Level the unit by rotating its adjustable feet, ensuring that
the weight of the unit is off the legs when doing so.
Make certain that the unit is correctly leveled - correct
functioning may be compromised if it is not.
Mount the rails for the drain pan, using the screws sent
with the unit. The mounting inserts are already in place
under the unit. Slide the drain pan on the rails.
Plug the power supply cord into a proper outlet in accordance with the chart below.
Page 4
MODEL
VOLTAGE
NOTES
6-15P
HZ
60HP1
AMPS
7
DBC45
208, 1 PH
!
!
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 used
and thawed, its quality will be excellent. It is especially
suited for all semi-processed food and raw products.
USING THE DBC45
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
DBC45 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 DBC45 shock freezer assures the formation
of
small crystals (micro-crystals) that do not damage the
product in any way. Uncooked raw materials,semiprocessed food and cooked food 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.
Page 5
Page 6
CONTROL PANEL FOR MODEL DBC45 BLAST CHILLER
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
Page 7
KEYBOARD KEYS
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
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 8. (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
then press .
f. To change the month, press or
then press .
g.To change the day, press or
then press .
PROGRAMMING
Page 8
!
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 .
q.To change to YES or NO, press or
then press .
Page 9
SHOCK FREEZE?
YES
SHOCK FREEZE
-5°F
UV CYCLE?
NO
DEFROST CYCLE?
YES
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
35
Blinks
YES
Blinks
YES
Blinks
-5
Blinks
NO
Blinks
LOW AIR ALARM
35°F
HIGH AIR ALARM
140°F
HIGH FOOD ALARM
180°F
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