Dinex DBC70 Installation Manual
Model DBC70
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. DBC70 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Dimensions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Spaces Around The Cabinet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Using the DBC70 Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Blast Chilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Shock Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Soft Chill Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Hard Chill Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Shock Freeze Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel for Blast Chiller for Model DBC70, Blast Chiller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
3. Hard Chill Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
4. Shock Freeze Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
5. UV (Sterilization) Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
6. Defrost Cycle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
7. Heated Food Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
8. Preparing and Using the Optional Printer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
9. To Clear Data. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Printer
Loading a Roll of Paper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
INDEX
Page 2
Removing a Roll of Paper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Operating the Printer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Replacing the Ribbon (no Paper in the Printer) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Replacing the Ribbon (with Paper in the Printer) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Maintenance and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cleaning the Condenser. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cleaning the Storage Compartment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Wiring Diagrams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Computer Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Parts List. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
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
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
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
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 DBC70 Blast Chiller/Shock Freezer is used to
rapidly chill cooked foods to temperatures suitable for
refrigerated or frozen storage. It has a capacity of 7 pans,
with a maximum size of 18" x 26" (pans (not included)on
the (7) provided stainless steel wire shelves. Model DBC70,
in chiller mode, is capable of lowering the core temperature of up to 70 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 42 lbs. of food from 160° F
to 0° F within 4 hours. Model DBC70 can have as options
UV sterilization, an integral temperature recording device
(printer), a second heated probe or a total of three non
heated probes. 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 (4) 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 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 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 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
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.
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.
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 32 1/4" left to right, 36" front to
back, 53'" height.With the door open 90° the front to back,
distance is 66 1/8".
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.
Page 5
MODEL
VOLTAGE
NOTES
L6-20P
HZ
60HP1.2
AMPS
12
DBC70
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 DBC70
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 DBC70
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 DBC70 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 6
Page 7
CONTROL PANEL FOR MODEL DBC70 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 8
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 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
INITIAL PROGRAMMING
SELECT LANGUAGE
ENGLISH
INITIAL PROGRAMMING
ENTER PASSWORD:
***
INITIAL PROGRAMMING
CHANGE PASSWORD?
NO
INITIAL PROGRAMMING
SET YEAR 2006
INITIAL PROGRAMMING
SET MONTH
07
INITIAL PROGRAMMING
SET DAY
03
2006(year)
07(month)
Blinks
03(day)
Blinks
Blinks
ENGLISH
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 .
l. To change the number of probes, press or
then press .
NOTE: Standard Configuration has only one food probe. However, a maximum of two heated probes or three non heated probes
can be used with this model.
The high food alarm temperature should be left at 180 °F.
However, to make a change:
m. To change the temperature, press or
then press .
The low food alarm temperature should be left at 35 °F.
However, to make a change:
n. To change the temperature,press or
then press .
o.To change to YES or NO, press or
then press .
p
. To change to temperature,press or
then press .
Page 10
INITIAL PROGRAMMING
SET TIME
10:25 AM
INITIAL PROGRAMMING
SET TIME
10:25 AM
25(minutes)
-35
10(hours)
Blinks
140
Blinks
Blinks
1
180
Blinks
Blinks
INITIAL PROGRAMMING
LOW AIR ALARM
-35°F
-5
Blinks
YES
Blinks
35
Blinks
Blinks
INITIAL PROGRAMMING
SOFT & HARD
LOW AIR ALARM
35°F
INITIAL PROGRAMMING
HIGH AIR ALARM
140°F
INITIAL PROGRAMMING
FOOD PROBES NUMBER?
1
INITIAL PROGRAMMING
HIGH FOOD ALARM
180°F
!
INITIAL PROGRAMMING
SHOCK FREEZE?
YES
INITIAL PROGRAMMING
SHOCK FREEZE
LOW FOOD ALARM
-5°F
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