Foster QC 11, BQCF 40, QC 600 User Manual
QC 11 & QC 600
Blast Chiller
&
BQCF 40 Chill / Freeze
Bakery Cabinet
Contents
Page
Introduction 2
Model Details 2
QC 11 & QC 600 BQCF 40 Blast Chill Operating Instructions 3
Controller operating instructions 4
LED’s and there meanings
4
Program function and operation. 5
Cycle Parameter Definitions. 5
Cycle Parameter Access
QC 11 Cycle Parameters.
QC 600 Cycle Parameters.
BQCF 40 Cycle Parameters.
5
5 to 6
6
6 to 7
Function Menu 7 to 8
Parameter Access and modification 8
Parameter Settings
Parameter Definitions
8 to 9
9 to 11
Printer Management 11
Alarm Signals 11
Controller Electrical Connections 11
Technical Data 12
Wiring Diagram Numbers 12
1
Introduction.
Cook Chill Operation.
Blast chilling is a process to reduce the temperature of cooked food by swiftly arresting the cooking process,
locking in its colour, flavour, texture and nutritional value. Department of health guidelines state that to safely blast
chill food the temperature must be reduced from +70°c to +3°c within 90 minutes.
Pre Chill ensures the correct cabinet temperature in the unit before chilling commences therefore improving the
chilling performance.
Program 1
Soft Chilling.
Soft chilling is the process of rapid but gentle chilling of food.
This cycle brings down the food temperature to +3°c in no more than 90 minutes without the air or food
temperature going below +2°c.
This prevents large ice crystals forming therefore maintaining the texture, consistency and appearance of food
such as vegetables, rice, pasta, custard and fruit with no dehydration or cell damage.
Program 2
Hard Chilling Time.
Hard chilling is the process of general purpose chilling using time.
This cycle brings down the food temperature to +3°c in no more than 90 minutes and is ideal for chilling meat pies,
lasagne, pasta and individually portioned meals. The air temperature for this process goes down to -15°c for the
first 70 minutes of the cycle, to extract the maximum amount of heat from the product quickly. The air temperature
then increases to +2°c for the final 30 minutes of the time to reduce surface damage and ensure quality.
Program 3
Hard Chill +
This program is for specialist chilling only and not recommended for normal use.
Program 4
Hard Chilling Temperature.
Hard chilling is the process of general purpose chilling using the food probe.
This cycle brings down the food temperature to +3°c in no more than 90 minutes and is ideal for chilling meat pies,
lasagne, pasta and individually portioned meals. The air temperature for this process goes down to -15°c for the
first 70% of the cycle, to extract the maximum amount of heat from the product quickly. The air temperature then
increases to +2°c for the final 30% of the time to reduce surface damage and ensure quality.
Longer Term Storage – ‘Hold’ Mode (Conservation)
Upon the completion of the blast chilling cycle the controller will automatically enter the ‘Hold’ mode. This will either
be because the selection set time has elapsed or the product core temperature has been achieved. When the hold
period commences an alarm will sound for a period denoted in the service operating parameters.
The controller will determine the temperature to be maintained during the hold phase based on the chilling or
freezing cycle that has been completed. If a soft or hard chill has taken place the controller will maintain an air
temperature of 2°c, if a freeze program is completed the air temperature of -21°c will be maintained.
The hold mode is principally intended as a temporary storage facility offering the operator flexibility until the product
can be unloaded into a longer term storage units at the correct storage temperature. On occasion this hold period
may become extended to operate overnight or to provide emergency refrigeration backup. In such instances
defrosting would automatically occur as necessary.
Model Details.
Cabinet Blast Chiller & Freezers.
Controls located in the unit cover.
All of the cabinet range incorporate a bottom mounted refrigeration systems with the evaporator located on the
back wall. The refrigerant used is R404a.
Door operated fan switches stop the fans when the door is opened.
QC11, QC 600 all 230/1/50Hz 13amp.
QC11: Economy Blast Chiller, 11kg capacity with three GN1/1 shelves.
QC 600: Economy Blast Chiller, 40kg capacity
BQF 40: Bakery Quick Freeze,
2
QC 11, QC 600 & BQCF 40 Blast Chill Operating Instructions.
Operation
When mains electrical power is first applied to the controller it will carry out a self-test function - - - for
approximately 3 seconds, after this the cabinet air temperature will be displayed.
To start, select the program required by pressing the program mode button (1, 2, 3,4), the LED for that mode will
illuminate, press and hold start key
time.
The compressor may pause before starting at the start of a cycle to prevent short cycling of the condensing system
and is normal.
When the time or temperature is achieved the machine will go in to the Hold mode with the sounding of an alarm.
To stop the cycle press and hold the start key for 2 seconds, the cycle will be terminated.
Manual Defrost.
When the blast chiller is in hold press the defrost key and hold for 2 seconds to start the defrost.
When defrost is complete the machine will revert to the hold temperature.
for three seconds to start the program. The display will show the program
Program Mode Program Type
SOFT 90 90 minutes @ +2°c N/A +3°c
HARD 90
HARD + 240 240 minutes @ -15°c N/A +3°c
HARD
Program
Time
Air Temperature Chill Temperature
70 minutes @ -15°c
20 minutes @ +2°c
75% @ -15°c 75% @ -6°c
25% @ +3°c 25% @ +2°c
N/A +3°c
Hold
Temperature
+3°c
IMPORTANT. Please note: Program 3 is for specialist markets only and not for normal
use.
Introduction
There are four main programmes that you will need to use your Blast Chiller.
Soft Chill- for the safe chilling of delicate products.
Hard Chill Time - For general purpose chilling based on time.
Hard Chill +-. This program is for specialist chilling only and is not recommended for normal use.
Hard Chill Temperature - For general purpose chilling using the food probe.
Guide for Blast Chilling
Blast Chill
Food Type Includes
Meat Beef, pork, lamb, poultry & mince 2 or 4
Fish
Prepared dishes Stews & casseroles, lasagne, risotto, shepherds pie 2 or 4
Vegetables & Pulses Steamed or roasted veg, rice and potatoes etc. 1
Fruit Stewed and cooked fruits. 1
Bakery Cakes 2 or 4
Bakery Pastries 2 or 4
Desserts Fruit Based desserts & egg based flans. 1
Desserts Sponge puddings and dense desserts such as cheesecake. 2 or 4
Fried, poached or baked – haddock, plaice, salmon, cod
fillets etc
3
Programme
required
1
Controller operating instructions
4 3 2 1
DEFROST/ UP START/ STOP
5
Display Set Point: Press the SET key whilst in the HOLD Mode will display the set point for 5 seconds.
Modify Set Point: Press and hold the SET key for 2 seconds. The SET point will be displayed and the LED’s
of the first and third digits will blink. To change the value, press the UP key to increase the
value or the DOWN key to decrease. To store the new value either press the SET key or
wait for the controller to return to displaying air temperature.
Manual Defrost: Press and hold the DEFROST/UP key for 2 seconds to initiate a manual defrost.
Starting the cycle: Press and hold the START/STOP key for 3 seconds.
Temporarily Stopping the Cycle:
Press and release the START/STOP key.
The condensing system will stop and the message “Stb” will be displayed.
To restart the cycle press and release the START/STOP key for the cycle to
continue from the point it was interrupted.
Alternatively the cycle will restart automatically after the time set in parameter PAU (see
parameter list on page ).
DOWN
SET
Stopping the Cycle: Press and hold the START/STOP until the display shows “End”, the buzzer will
sound and the unit will enter the stand by mode.
LED’s and there meanings
A series of LED’s, number 1 to 4, on the front panel are used to indicate certain functions controlled by the
controller. There functions are listed below.
LED Mode Function
1 Illuminated Compressor Enabled
1 Flashing Programming Phase (flashing with LED 2).
1 Flashing Anti Short Cycle Enabled
2 Illuminated Fan/s Enabled
2 Flashing Programming Phase (flashing with LED 1).
2 Flashing Activation Delay Active
3 Illuminated Defrost Active
3 Flashing Drip Time Active
4 Illuminated Freezing Cycle or Hold Mode Active
4 Flashing Instrument Temporarily Stopped
5 Illuminated Alarm Signalling
4
5 Illuminated When in program Pr2 indicates the parameter is also present in
Program function and operation.
Each of the programs is divided into 3 phases of operation.
Phase 1: Hard Chill.
Phase 2: Soft Chill.
Phase 3: Freezing Cycle.
For each phase there are 3 parameters.
IS1 (iS2, iS3): operation controlled by the Food Probe.
RS1 (rS2, rS3): set point for the room Temperature Probe for each phase.
Pd1 (Pd2, Pd3): The maximum time duration for each phase.
Hds: hold phase set point at the end of the whole cycle.
There are also 2 parameters relating to defrost.
These are dbC = Defrost Before cycle, dbH = defrost before hold (at the end of the cycle).
Cycle Parameter Definitions.
Parameter Range Minimum Description
dbc:
First Phase
iS1
rS1
Pd1
Second Phase
iS2
rS2
Pd2
Third Phase
iS3
rS2
Pd3
yes/ no
50 to + 50°C 1°C or 1°F Food Probe Set Point (when the temperature
50 to + 50°C 1°C or 1°F Air Temperature Set Point (prevents the air
OFF to 4.0 hours 10 minutes Maximum Time For The First Phase
50 to + 50°C 1°C or 1°F Food Probe Set Point (when the temperature
50 to + 50°C 1°C or 1°F Air Temperature Set Point (prevents the air
OFF to 4.0 hours 10 minutes Maximum Time For The Second Phase
50 to + 50°C 1°C or 1°F Food Probe Set Point (when the temperature
50 to + 50°C 1°C or 1°F Air Temperature Set Point (prevents the air
OFF to 4.0 hours 10 minutes Maximum Time For The Third Phase.
------------
Defrost before cycle
measured by the food probe reaches this value
the first phase is ended).
temperature going to low during the first phase).
measured by the food probe reaches this value
the second phase is ended).
temperature going to low during the first phase).
measured by the food probe reaches this value
the whole cycle is ended).
temperature going to low during the third
phase).
dbH
HdS
Important Note: If the duration time phase is set to OFF the corresponding phase is disabled.
E.G. If Pd3 = OFF the third phase of the cycle is not active.
Cycle Parameter Access
To access the cycle parameters Press and Hold the Set and Down buttons for 2 seconds.
The display will show “Prb” press the down button and scroll through until you get to “FCY” cycle management.
Press Set “Cy1” will be displayed, press the down button to scroll through the submenu to select the required
cycle parameters. Once selected press the set key to access the cycle parameters.
yes/ no
50 to + 50°C or OFF 1°C or 1°F Set Point OF The Hold Phase. If set to OFF the
------------
Defrost before the hold phase
hold Phase is disabled.
QC 11 Cycle Parameters.
Soft Chill- for the safe chilling of delicate products. (Cy1)
dbC = no iS1 = -10°C iS2 = 5°C iS3 = 3°C dbH = no
rS1 = 2°C rS2 = -2°C rS3 = -2°C HdS = 3°C
Pd1 = 1.3 hours Pd2 = OFF Pd3 = OFF
5
Loading...