Foster RBC20-60 User Manual.pdf

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RBC20-60

Blast Chiller

Contents

Page

Introduction

1 to 2

Model Details

2

Controller Technical Detail

2

Parts List

2

Operating Instructions

3 to 6

Electrical Connections

7

Service Information

7 to 19

Diagnostics

8

Function Test

8

Passcode

8

Profiles

9

Parameter Access

9

Parameters

9 to 11

Parameter Definitions

11 to 18

Alarms and Warnings

18

Foot Print Test Operation

19

Probes

19

Technical Data

20 to 22

Wiring Diagrams

23 to

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

Pre chilling ensures the correct cabinet temperature in the unit before chilling commences therefore improving the chilling performance.

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 0°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.

Hard Chilling.

Hard chilling is the process of general purpose chilling.

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 +3°c for the final 30% of the time to reduce surface damage and ensure quality.

Hard Chill Max.

Hard chill max brings down the food temperature to +3°c in no more than 90 minutes and is used for chilling high density or high fat content food such as meat joints, stews or packaged products.

The air temperature during the cycle is allowed to go down to -20°c.

After either a pre-designated time has elapsed or product temperature has been achieved, the air temperature is allowed to rise to the ‘hold’ value with the temperature being maintained at this level indefinitely.

Surface Protection.

Removing the heat energy from food product as rapidly as possible by the combination of powerful refrigeration and evaporator fans moving large volumes of cooled air can cause damage to the food product. The food product could have a form of ‘Frost Burn’ caused by the fast moving air feeling cooler than the actual air temperature ‘Wind Chill Effect’. This may lead to product discoloration, dehydration, localised freezing and spoilage of the food product.

Surface protection overcomes this by reducing the evaporation operation, and hence the air speed at pre-determined stages in the cycle to ensure that this does not happen. This is a discreet function and happens automatically without any intervention from the operator. To enable the surface protection; and determine at what stage it would be activated values are set in the service operating parameters.

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.

1

The controller will determine the temperature to be maintained during the hold phase based on the chilling cycle that has been completed. If a soft or hard chill has taken place the controller will maintain an air temperature of 2°c.

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.

The RBC 20-60 is capable of blast chilling 60kg of product from +70°c to +3°c in 90 minutes with entry temperature up to 90°c

The cabinet is compatible with the Rational 20 rack GN 1/1 201 trolley. Refrigerant used is R404A.

The RBC20-60 has two separate refrigeration systems comprising, two condensing units, a twin circuit condenser and a twin circuit evaporator. (See pages 20 and 21 for assembly details and page 22 for schematic dual circuit refrigeration layout).

The RBC20-60R has the same refrigeration systems but the condensing units are remotely sited.

Refrigerant control is by expansion valve to control the correct amount of refrigerant required to meet the demand of the evaporator. (See page 21 for assembly detail).

The parameter ‘Capacity Enable’ is set to ‘ON’ to allow for both condensing units to be running during the chill cycle therefore maximising the heat extraction from the product. During the ‘HOLD’ mode with the ‘Capacity Enable’ set to ‘ON’ one compressor will control the temperature throughout unless the temperature exceeds the capacity control limit.

A 1½” BSP drain outlet is fitted in to the base of the cabinet for connection to external drain. The cabinet is delivered with the legs secured to the base of the cabinet.

Controller Technical Detail

The FCC controller is a three-piece unit made up of the Front Display and Dial Shaft Encoder, Mother Board plus Evaporator, Food and Air temperature probes. The front display PCB and the CPU/ Switching PCB unit are interconnected by a ribbon cable. The membrane attached to the front provides an IP rating of IP54 providing a scratch free wipe clean finish.

The control dial is the method by which the controller is accessed for all requirements. It has three planes of movement, clockwise, anticlockwise and inwards.

The control dial allows the operator/ engineer to move forward and backwards through various menu selections shown on the display, and enter a desired programme. The control system will then respond appropriately either commencing the operating cycle or allowing further configuration.

Part numbers

Item

Description

Part Number

Controller Mother Board

 

00-555395

Controller Shaft Encoder

 

00-555396

Controller LCD Display

 

00-555394

Air Probe P1

NTC type. 2.5m

00-555397

Evaporator Probe P2

NTC type. 2.5m

00-555397

Food Probe

5M Length

00-555663

Compressor x 2

TAJ4519ZH T 400/50

00-555885

Condenser Coil

BC6013/122

01-257300-01

Condenser Fan Assembly

S4E300-BP26-30

00-555886

Sight Glass

3/8"

15483015

Drier

 

00-555388

Solenoid Valve

EVR6 32F5219+0

15451215

Liquid Receiver

 

00-555579

LP Switch

2.5 Bar 0.5 Bar Diff

00-555387

HP Switch

28 Bar – 3 Bar Diff

00-555386

High Pressure Thermostat

KP5 Auto Re-set (set at 18 BAR with a 3 BAR diff.)

15452109

Evaporator Coil

BC6013/121

01-256400-01

Expansion Valve

Valve Body TES2-NL68Z34300/68

15450386

Orifice

NO 02 68-2092/68-2072

15451104

Expansion Valve

Solder Adaptor 68-2

15450910

Evaporator Fan Motor

W4E420-CP02-66788-4-7320

00-555375

hinge

Edgemount

00-555880

Door Gasket

1406x546MM

01-256387-01

Door Switch

Circular (Reed Type)

00-555829

Door Switch Magnet

Circular

00-555828

Door Handle

Edgemount Latch Kit

00-555881

2

Blast Chill & Shock Freeze Operating Instructions.

Standard Operation

When mains electrical power is first applied to the controller it will carry out a self-test function, for approximately 3 seconds. During this period the display will show.

On completion of the self test, the controller will revert to the last chill program that was run (Pre-chill, Soft Chill, Hard Chill, Hard Chill Max, Shock Freeze, Professional 1, Professional 2, or Professional 3). The availability of these is dependent on how the controller has been configured.

The example shows the controller in Hard Chill mode with the previous and next programs indicated at the top of the display. To change the program rotate the dial, either clockwise or anticlockwise to select the type of program you require.(for guidelines refer to page 7)

To initiate the program just press and release the dial for the program to start.

The program starts with the screen on the left being displayed for 2 minutes. After which the intelligent probe determines if the cycle is controlled by time, displayed by the screen in the middle, or by temperature as displayed by the screen on the right.

On completion of the program the controller will cause the blast chiller to enter the Hold Mode, as displayed on the left. An alarm will sound, press and release the dial to cancel the alarm, if the alarm is not cancelled the blast chiller will still enter the Hold Mode with the periodical sounding of the alarm. To cancel press and release the dial.

To stop the blast chiller during operation, press and hold the dial for 2 seconds, the display returns to the program selection screen.

At any time when the blast chiller is operational the dial can be rotated to give information on the status of the particular mode of operation.

The display will remain for 10 seconds and then revert to the normal operating screen automatically.

3

Pre Chill

This program is used to Pre Chill the cabinet prior to the first cycle. This is done with the Blast Chiller empty and is a short time based program of about 20 minutes.

It is generally recognised as the correct method of preparing for a blast chill cycle.

The program is selected by rotating the dial until the display shows, press and release the dial to start the program.

Defrost.

Defrosting is not normally required but if there is an ice build up on the coil inside the cabinet a manual defrost can be selected. Rotate the dial until the Defrost screen, below left, is displayed.

Press and release the dial to start the defrost.

During defrost the screens will alternate between the middle and right hand screens.

Defrost will last 20 minutes and when completed the alarm will sound. Press the dial to acknowledged or if not wait until it comes to the end of the alarm period, the alarm will stop and the display will revert to the previous screen.

Further Operational Features.

Chill time adjustment. (All programs excluding Professional 1, 2 or 3)

Whilst in the pre-programmed selection screen press and hold the dial for 2 seconds, the information screen will be displayed, below left. Press and release the dial to move to the time set, see below right. Rotate the dial clockwise to increase the time, anticlockwise to decrease. Once the time has been selected, press and release the dial and ‘CHILL TEMP’ will be highlighted.

On completion press and hold the dial for 2 seconds to return to the program selection screen, to continue press and release the dial for the program to start.

On completion of the program the time changes will revert to the default settings.

Chill / Hold temperature adjustments. (Professional 1, 2 or 3 only)

Professional 1, 2 and 3, if configured, are programs that can be used to tailor the chill time and temperature to suit specific product requirements.

Adjust the ‘CHILL TIME’ as above. With the ‘CHILL TEMP’ highlighted, below second from the left, press and release the dial to move to the temp set, below second from the right. Rotate the dial clockwise to increase the time, anticlockwise to decrease. Once the time has been selected, press and release the dial and ‘HOLD TEMP’ will be highlighted. Follow the procedure for changing chill temp to change the hold temp.

On completion press and hold the dial for 2 seconds to return to the program selection screen, to continue press and release the dial for the program to start.

The chill time and chill / hold temperature adjusted settings are retained for professional 1, 2 and 3 programs and will not revert to the default.

4

Information

Whilst in the program selection screen press and hold the dial for 2 seconds, the information screen will be displayed. Rotate the dial until ‘INFORMATION’ is highlighted. Press and release the dial to display the screen showing the last run cycle. The information relates to date, program run, start time, start temperature and end temperature.

HACCP settings.

Whilst in the program selection screen press and hold the dial for 2 seconds, the information screen will be displayed. Rotate the dial until ‘HACCP SETTINGS’ is highlighted. Press and release the dial to access the HACCP option screen. Press and release the dial to move to the selection screen for long or short reports, rotate the dial to select which option, once selected press and release the dial to confirm.

Press and release the dial to move to the selection screen for the print sample, select 3 or 5 minute selection rate. On completion press and hold the dial for 2 seconds to return to the program selection screen.

Print Data.

Whilst in the program selection screen press and hold the dial for 2 seconds, the information screen will be displayed. Rotate the dial until ‘PRINT DATA’ is highlighted. If using a hand held printer switch the printer on now. Point the printer at the infra red download sensor (optional), located in display area, press and release the dial to download the print data.

On completion press and hold the dial for 2 seconds to return to the program selection screen.

Set time and date.

Whilst in the program selection screen press and hold the dial for 2 seconds, the information screen will be displayed, below left. Rotate the dial until ‘SET TIME/DATE’ is highlighted. Press and release the dial to access the service screen, below right. Press and release the dial to move to the displayed time in hours and minutes, rotate the dial to alter the time, once the correct time has been achieved press and release the dial to move to ‘DAY’. If it is necessary to change the day, month and year change the settings using the same procedure for setting the time.

On completion press and hold the dial for 2 seconds to return to the program selection screen.

Changing Text Language.

Whilst in the program selection screen press and hold the dial for 2 seconds, the information screen will be displayed continue pressing the dial for a further 2 seconds to display the ‘SERVICE MENU’. LANGUAGE will be highlighted, press and release the dial, ‘ENG’ (English) will be highlighted. Rotate the dial to change the language. Select the preferred language, press and release the dial to confirm.

Screen Saver

The screen saver screen is displayed if the machine is not used for 20 minutes, providing power is connected to it. It shows a series of ‘Z’ indicating sleep mode. Pressing and releasing the dial or opening the door will awaken the unit, the program selection screen will be displayed.

Alarms and Warnings

Air Probe: If this alarm occurs it will remain in the program selected until it is completed, however no further operation will be possible. Call your Foster Authorised Service Company.

Evap Probe: If this alarm occurs it will remain in the program selected until it is completed, however no further operation will be possible. Call your Foster Authorised Service Company.

Food Probe: If this alarm occurs it will automatically change to a timed program until it is completed, however no further operation will be possible. Call your Foster Authorised Service Company.

Door Open: The display will continue to show the alarm message until the door is closed. If this does not cancel the alarm call your Foster Authorised Service Company.

5

High Temperature: This alarm will only occur in the hold mode only. Probe the product to determine it is at the correct temperature. If it is at the correct temperature place in a storage refrigerator or freezer and call your Foster Authorised Service Company. If the product temperature is above the guidelines check the chill time selected or the weight of product being chilled does not exceed the specification for the Cabinet.

HP Switch: Causes for this alarm could be:

Does the product temperature exceed 90°c. Has too much product been placed in the cabinet. Is the airflow restricted. Does the condenser filter require cleaning. If the problem persists call your Foster Authorised Service Company.

Power Fail: If the power fails for up to five minutes the unit will re-start on the resumption of the power supply without affecting the selected cycle. Longer than five minutes and the controller will enter the hold mode. To check the cycle operation look in the information screen to check the cycle time.

To re-start press and release the dial, the screen will return to the hold screen. Press and hold the dial for two seconds the display returns to the program selection.

There are Three main programmes RBC 20-60 Blast Chiller.

Soft Chill- for the safe chilling of delicate products such as gateaux and patisserie items, and high water content items such as vegetables, rice and pasta.

Hard Chill- For general purpose chilling. The Hard Chill cycle is ideal for chilling ‘standard products’ such as meat pies, lasagne, individually portioned meals etc. Providing surface protection for the later part of the program.

Hard Chill Max- For high density and high fat content products such as meat joints, stews and sous vide.

Guide for Blast Chilling.

 

 

 

 

 

 

Blast Chill

Time required

 

 

Food Type

 

 

Includes

 

Programme

to Blast Chill

 

 

 

 

 

 

 

required

(Minutes)

 

 

 

 

 

 

 

 

 

 

 

Meat

 

 

Beef, pork, lamb, poultry & mince

 

Hard

40 - 90

 

 

 

 

 

 

 

 

 

 

 

Fish

 

 

Fried, poached or baked – haddock, plaice, salmon, cod

 

Soft

30 - 90

 

 

 

 

fillets etc

 

 

 

 

 

 

 

 

 

 

 

Prepared

 

 

Stews & casseroles, lasagne, risotto, shepherds pie

 

Hard

50 - 90

 

 

dishes

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetables &

 

 

Steamed or roasted veg, rice and potatoes etc.

 

Soft

30 - 90

 

 

Pulses

 

 

 

 

 

 

 

 

 

 

 

 

 

Fruit

 

Stewed and cooked fruits.

 

Soft

60 – 90

 

 

 

 

 

 

 

 

 

 

Bakery

 

 

Cakes

 

Hard

30 – 90

 

 

 

 

 

 

 

 

 

 

Bakery

 

 

Pastries

 

Hard

60 – 90

 

 

 

 

 

 

 

 

 

 

Desserts

 

Fruit Based desserts & egg based flans.

 

Soft

30 – 90

 

 

 

 

 

 

 

 

 

 

Desserts

 

Sponge puddings and dense desserts such as cheesecake.

 

Hard

30 – 90

 

 

 

 

 

 

 

 

 

NOTE: All times listed should be used as a guide only, and will depend on type, size and quantity.

6

Electrical Connections.

Inputs.

 

 

L

-

Mains ‘Live’ supply (115V 230V, 50Hz / 60Hz). 4 terminals.

N

-

Mains ‘Neutral’ supply – 16 terminals.

E

-

Protective Earth – 16 terminals.

DOOR

-

Door Switching connection (not voltage carrying).

DOOR2

-

Safety door switch connection (not voltage carrying).

HP

-

High Pressure switch connection (not voltage carrying).

TA

-

Air probe connection.

TE

-

Evaporator probe connection.

FP1

-

Food/ product temperature connection.

FP2

-

Additional second food / product temperature probe connection.

FP3

-

Additional third food / product temperature probe connection.

Outputs.

 

 

C1

-

Condensing system switched relay (30A/ 8A) – normally open (NO) output – 3 terminals.

F1

-

Evaporator fan 1 switch relay (8A/ 4A) – normally open (NO) output – 3 terminals.

F2

-

Evaporator fan 2 switch relay (8A/ 4A) – normally open (NO) output – 3 terminals.

D1

-

Defrost system switched relay (8A/ 4A) – normally open (NO) output – 3 terminals.

S1

-

UV light system switched relay (8A/ 4A) – normally open (NO) output 2 terminals.

A1

-

Alarm relay (8A/ 4A) normally closed (NC) – 1 terminal, normally open (NO) 2 terminals.

P1

-

Capacity relay (8A/ 4A) normally closed (NC) – 1 terminal, normally open (NO) 2 terminals.

Display Power

-

Man Machine socket 2 – way connection.

Display Data

-

Man Machine RJ54 Type 4 – way connection.

Logger

-

4 – way RS 485 connections.

Service Information

Refer to the operating instructions on page 4 for operating instructions.

When mains electrical power is first applied to the controller it will carry out a self test function, for approximately 3 seconds, to ensure that there are good connections between the component parts. During this period the display will show.

The information displayed in the centre of the screen refers to which of the profiles the controller is set for.

The software version relates to the software release. The number relates to the major operating changes or model variants. The letter relates to the minor operating changes that may have been made from the original, such as parameter settings.

On completion of the self test the controller will revert to the last chill program that was run (Pre-chill, Soft Chill, Hard Chill, Hard Chill Max, Shock Freeze, Professional 1, Professional 2, or Professional 3). The availability of these is dependent on how the controller has been configured. The example below shows the controller in Hard Chill.

Press and hold the dial for 5 seconds.

Firstly the display will display the information page, below left, continue pressing until the ‘SERVICE’ screen is displayed, below right. For changes to language see page 5.

7

Diagnostics

Rotate the dial until you reach ‘Diagnostics’, below left, press and release the dial to highlight the component. In this program you can test each of the major components on the machine in sequence, 1- COMPRESSOR, 2-FAN1, 3-FAN2, 4- DEFROST, 5- ALARM, 6- CCAP (Capacity Control), 7- UV-L (UV light if fitted), ESC (escape). Rotate the dial until the relay output is highlighted, once selected press and the dial to test the relay, the relay will remain energised for as long as it is pressed. On completion of the test you must rotate the dial until you highlight ‘ESC’ press and release the dial to move to the next program.

Function Test

Rotate the dial until you reach ‘FOOTPRINT’, see below, press and release the dial to initiate the controller function self test.

This allows for the engineer to test the operation of the machine without having to wait for a full program to run. The test lasts for ten minutes and should be carried out with the cabinet / room empty. Each of the relays will be energised to simulate the chill process. Relay 1-COMPRESSOR, Relay 2-FAN1, Relay 3-FAN2, Relay 4-DEFROST, Relay 5-ALARM, Relay 6-CCAP (Capacity Control), and Relay 7- UV-L will all be switched on and of automatically in a pre determined manner to simulate program operation (whether they are connected or not).

The test is based around an algorithm built into the software. Prior to starting the program it is advisable to place a probe, in the centre of the cabinet/room, attached to an independent measuring device to check the air temperature as the air, coil and food probes are not active during this program. The temperature achieved will depend on the model. The air temperature should be checked 5 to 6 minutes into the program. The temperature achieved should be the minimum temperature and can be checked against the model type found in the parameter table on page 9. (For further information go to page 19).

Once the test is completed the display reverts to the last chill program and not to the service parameters.

Passcode.

Rotate the dial until you reach ‘PASSCODE’, below left, press and release the dial to highlight the code, below right. Rotate the dial until you reach the code ‘131’. Once achieved press and release the dial to acknowledge.

8

Profiles.

You are now in the program profiles. The controller has 9 operating programs – Pre Chill, Soft Chill, Hard Chill, Hard Chill Max, Shock Freeze, Professional 1, Professional 2, Professional 3, Defrost and 2 optional programs – UV Sanitisation and Information. These programs are all available depending upon which of the profiles are selected, see below.

To change the profile rotate the dial to select program, press and release the dial to accept the change. The 3 chevrons in the box opposite the selected program confirm the change.

The default operating profile for the RBC20-60 and RBC20-60R is ‘LE CHEF’.

The table identifies which programs are available from the profile with ‘LE CHEF’ highlighted.

PROGRAMS

 

 

 

PROFILES

 

 

 

 

 

 

 

SIMPLE

SIMPLE +

CHEF

CHEF+

 

LE CHEF

 

EXPERT

EXPERT+

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRE CHILL

 

 

 

 

 

9

 

 

9

9

SOFT CHILL

 

 

9

9

 

9

 

 

9

9

HARD CHILL

9

9

9

9

 

9

 

 

9

9

HARD CHILL MAX

 

 

9

9

 

9

 

 

9

9

SHOCK FREEZE

 

9

 

9

 

 

 

 

 

 

9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PROFESSIONAL 1

 

 

 

 

 

 

 

 

 

9

9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PROFESSIONAL 2

 

 

 

 

 

 

 

 

 

9

9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PROFESSIONAL 3

 

 

 

 

 

 

 

 

 

9

9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DEFROST

9

9

9

9

 

9

 

 

9

9

UV SANITISATION

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

INFORMATION

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

OPTIONAL

Parameter Access.

From the profile screen once the selection has been made press and release the dial to access the parameter list. The screen will display the parameters as shown in the screen below left. To access the system parameters rotate the dial anticlockwise see below right.

Selection is made by pressing and releasing the dial.

The table below contains the complete parameter list and includes the selectable range and default values.

Parameters

PARAMETER

 

DESCRIPTION

VALUE

MINIMUM

MAXIMUM

DEFAULT

 

 

 

 

 

 

 

 

PRE-CHILL

 

 

 

 

PO1

 

 

AIR TEMP

°C

-15

15

-10

PO2

 

 

CHILL TIME

MINUTES

5

60

15

PO3

 

 

HOLD TEMP

°C

-10

15

3

 

SOFT-CHILL

 

 

 

 

PO4

 

 

AIR TEMP

°C

-10

15

1

PO5

 

 

CHILL TIME

MINUTES

5

480

90

PO6

 

 

CHILL TEMP

°C

-5

15

3

PO7

 

 

HOLD TEMP

°C

-5

15

3

 

HARD CHILL

 

 

 

 

PO8

 

 

AIR TEMP

°C

-20

15

-15

PO9

 

 

CHILL TIME

MINUTES

5

480

90

P10

 

 

CHILL TEMP

°C

-15

15

3

P11

 

 

HOLD TEMP

°C

-15

15

3

P12

 

 

CHANGE TIME

%

5

95

80

P13

 

 

CHANGE TEMP

%

5

95

80

9

 

HARD MAX

 

 

 

 

P14

 

AIR TEMP

°C

-20

15

-15

P15

 

Chill Time

MINUTES

5

480

90

P16

 

CHILL TEMP

°C

-15

15

3

P17

 

HOLD TEMP

°C

-15

15

3

 

SHOCK FREEZE

 

 

 

 

P18

 

AIR TEMP

°C

-35

15

-30

P19

 

CHILL TIME

MINUTES

5

480

240

P20

 

CHILL TEMP

°C

-35

15

-21

P21

 

HOLD TEMP

°C

-35

15

-21

 

PROFFESSIONAL 1

 

 

 

 

P22

 

Air Temp. Std.

°C

-20

15

-15

P23

 

Chill Time Std.

Minutes

P24

P25

90

P24

 

Chill Time Minimum

Minutes

5

60

5

P25

 

Chill Time Maximum

Minutes

60

480

240

P26

 

Chill Temp. Std.

°C

P27

P28

3

P27

 

Chill Temp. Minimum

°C

-20

-5

-10

P28

 

Chill Temp. Maximum

°C

-5

15

5

P29

 

Hold Temp. Std.

°C

P30

P31

3

P30

 

Hold Temp. Minimum

°C

-10

0

0

P31

 

Hold Temp. Maximum

°C

0

10

10

P32

 

Change Time

%

5

95

80

P33

 

Change Temp.

%

5

95

80

 

PROFFESSIONAL 2

 

 

 

 

P34

 

Air Temp. Std.

°C

-20

15

-15

P35

 

Chill Time Std.

Minutes

P36

P37

90

P36

 

Chill Time Minimum

Minutes

5

60

5

P37

 

Chill Time Maximum

Minutes

60

480

240

P38

 

Chill Temp. Std

°C

P39

P40

3

P39

 

Chill Temp. Minimum

°C

-20

-5

-10

P40

 

Chill temp. Maximum

°C

-5

15

5

P41

 

Hold Temp. Std.

°C

P42

P43

3

P42

 

Hold Temp. Minimum

°C

-10

0

0

P43

 

Hold Temp. Maximum

°C

0

10

10

P44

 

Change Time

%

5

95

80

P45

 

Change Temp.

%

5

95

80

 

PROFESSIONAL 3

 

 

 

 

P46

 

Air Temp. Std.

°C

-20

15

-15

P47

 

Chill Time Std.

Minutes

P48

P49

90

P48

 

Chill Time Minimum

Minutes

5

60

5

P49

 

Chill Time Maximum

Minutes

60

480

240

P50

 

Chill Temp. Std.

°C

P51

P52

3

P51

 

Chill Temp. Minimum

°C

-20

-5

-10

P52

 

Chill Temp. Maximum

°C

-5

15

5

P53

 

Hold Temp. Std.

°C

P54

P55

3

P54

 

Hold Temp. Minimum

°C

-10

0

0

P55

 

Hold Temp. Maximum

°C

0

10

10

P56

 

Change Time

%

5

95

80

P57

 

Change Temp.

%

5

95

80

 

 

SYSTEM

 

 

 

 

P58

 

UV Light Enable

Minutes

0

120

0

P59

 

HACCP Enable

Function

NO

YES

NO

P60

 

Shock Chill Temp.

Function

NO

YES

NO

P61

 

Chill Hysteresis

°K

2

20

4

P62

 

Hold Hysteresis

°K

2

20

4

P63

 

APM Time

Minutes

0

30

2

P64

 

APM Differential

°K

0

20

10

P65

 

FAN 1 Hold Operation

Function

OFF/ CYCLE/ AUTO/ ON

AUTO

P66

 

FAN 2 Hold Operation

Function

OFF/ CYCLE/ AUTO/ ON

AUTO

P67

 

Capacity Enable

Function

OFF/ AUTO/ ON

ON

P68

 

Capacity Hysteresis

°K

2

20

5

P69

 

Defrost Type

Function

OFF/

ELE/ GAS

OFF

P70

 

Smart Defrost Inc

Integer

0

240

30

P71

 

Defrost End Time

Minutes

1

60

20

P72

 

Defrost End Temp.

°C

0

50

20

P73

 

Drain Time.

Minutes

0

30

1

P74

 

Fan Delay Temp.

°C

-15

15

5

P75

 

Duty Cycle

%

0

100

60

P76

 

Comp. Rest Time

Minutes

0

30

3

P77

 

HP Switch

Function

NO

YES

YES

P78

 

Door Switch 2

Function

NO

YES

NO

P79

 

Door Switch 1

Function

NO

YES

YES

P80

 

Door Stop

Minutes

0

30

1

P81

 

Door Alarm Delay

Minutes

0

30

5

P82

 

High Alarm Temp.

°K

0

50

10

P83

 

High Alarm Delay

Minutes

0

120

30

P84

 

Alarm Time

Minutes

0

120

1

P85

 

Alarm Repeat Interval

Minutes

0

480

0

10

P86

Alarm Buzzer

Function

NO

YES

NO

P87

Air Probe Offset

°K

-15

15

0

P88

Coil Probe Offset

°K

-15

15

0

P89

Food 1 Offset

°K

-15

15

0

P90

Food 2 Enable

Function

NO

YES

NO

P91

Food 2 Offset

°K

-15

15

0

P92

Food 3 Enable

Function

NO

YES

NO

P93

Food 3 Offset

°K

-15

15

0

P94

Address

Integer

1

255

255

Parameter Definitions Pre-Chill

P01 Pre-Chill Enable

The air temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Pre-Chill Program.

Range -15°C to 15°C.

P02 Chill Time

The period Pre-Chill is in the chill mode prior entering the Hold Mode.

Range 5 minutes to 60 minutes.

P03 Hold Temp

The temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Pre-Chill program.

Range -15°C to 15°C.

Soft-Chill

P04 Air Temp

The temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Soft-Chill Program.

Range -10°C to 15°C.

P05 Chill Time

The period Soft Chill program is in chill mode prior to entering Hold mode in a time based chill cycle. Range 5 minutes to 480 minutes.

P06 Chill Temp

The temperature, which the Food Probe 1 must read before the condensing system is de-energised in the chill mode of the Soft Chill program prior to entering the Hold mode of a temperature based cycle.

Range -5°C to 15°C.

P07 Hold Temp

The temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Soft Chill program.

Range -5°C to 15°C.

Hard Chill

P08 Air Temp

The temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Hard Chill Program.

Range -20°C to 15°C.

P09 Chill Time

The period Hard Chill program is in chill mode prior to entering Hold mode in a time based chill cycle. Range 5 minutes to 480 minutes.

P10 Chill Temp

The temperature, which the Food Probe 1 must read before the condensing system is de-energised in the chill mode of the Hard Chill program prior to entering the Hold mode of a temperature based cycle.

Range -15°C to 15°C.

P11 Hold Temp

The temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Hard Chill program.

Range -15°C to 15°C.

P12 Change Time

The percentage period of a time based chill cycle, which is to have passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 05% to 95%.

11

P13 Change Temp

The percentage of a temperature based chill cycle, which is passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 5% to 95%.

Hard Max

P14 Air Temp

The temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Hard Chill Max Program.

Range -20°C to 15°C.

P15 Chill Time

The period Hard Chill Max program is in chill mode prior to entering Hold mode in a time based chill cycle. Range 5 minutes to 480 minutes.

P16 Chill Temp

The temperature, which the Food Probe 1 must read before the condensing system is de-energised in the chill mode of the Hard Chill Max program prior to entering the Hold mode of a temperature based cycle.

Range -15°C to 15°C.

P17 Hold Temp

The temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Hard Chill Max program.

Range -15°C to 15°C.

Shock Freeze P18 Air Temp

The temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Shock Freeze Program.

Range -35°C to 15°C.

P19 Chill Time

The period Shock Freeze program is in chill mode prior to entering Hold mode in a time based chill cycle. Range 5 minutes to 480 minutes.

P20 Chill Temp

The temperature, which the Food Probe 1 must read before the condensing system is de-energised in the chill mode of the Shock Freeze program prior to entering the Hold mode of a temperature based cycle.

Range -15°C to 15°C.

P21 Hold Temp

The temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Shock Freeze program.

Range -35°C to 15°C.

Professional 1

P22 Air Temp Std

The standard temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Professional 1 Program.

Range -20°C to 15°C.

P23 Chill Time Std

The standard period Professional 1 program is in chill mode prior to entering Hold mode in a time based chill cycle.

Range 5 minutes to 480 minutes.

P24 Chill Time Minimum

The minimum period Professional 1 program is in chill mode prior to entering Hold mode in a time based chill cycle that it can be adjusted to by the operator.

Range 5 minute to 60 minutes.

P25 Chill Time Maximum

The maximum period Professional 1 program is in chill mode prior to entering Hold mode in a time based chill cycle that it can be adjusted to by the operator.

Range 60 minute to 480 minutes.

P26 Chill Temp Std

The standard temperature, which the Food Probe 1 must read before the condensing system is de-energised in the chill mode of the Professional 1 program prior to entering the Hold mode of a temperature based cycle. Range -15°C to 15°C.

12

P27 Chill Temp Minimum

The minimum value that the temperature, which Food Probe 1 must read before the condensing system is deenergised in the chill mode of the Professional 1 program, prior to entering the Hold mode of a temperature based cycle, which it can be adjusted to by the operator.

Range -20°C to -5°C.

P28 Chill Temp Maximum

The maximum value that the temperature, which Food Probe 1 must read before the condensing system is deenergised in the chill mode of the Professional 1 program, prior to entering the Hold mode of a temperature based cycle, which it can be adjusted to by the operator.

Range -5°C to -15°C.

P29 Hold Temp Std

The standard temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Professional 1 Program.

Range -15°C to 15°C.

P30 Hold Temp Minimum

The minimum value that the Hold temperature set point can be adjusted to by the operator in the Professional 1 program.

Range -10°C to 0°C.

P31 Hold Temp Maximum

The maximum value that the Hold temperature set point can be adjusted to by the operator in the Professional 1 program.

Range 0°C to 10°C.

P32 Change Time

The percentage period of a time based chill cycle, which is to have passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 05% to 95%.

P33 Change Temp

The percentage of a temperature based chill cycle, which is passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 5% to 95%.

Professional 2

P34 Air Temp Std

The standard temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Professional 2 Program.

Range -20°C to 15°C.

P35 Chill Time Std

The standard period Professional 2 program is in chill mode prior to entering Hold mode in a time based chill cycle.

Range 5 minutes to 480 minutes.

P36 Chill Time Minimum

The minimum period Professional 2 program is in chill mode prior to entering Hold mode in a time based chill cycle that it can be adjusted to by the operator.

Range 5 minute to 60 minutes.

P37 Chill Time Maximum

The maximum period Professional 2 program is in chill mode prior to entering Hold mode in a time based chill cycle that it can be adjusted to by the operator.

Range 60 minute to 480 minutes.

P38 Chill Temp Std

The standard temperature, which the Food Probe 1 must read before the condensing system is de-energised in the chill mode of the Professional 2 program prior to entering the Hold mode of a temperature based cycle. Range -15°C to 15°C.

P39 Chill Temp Minimum

The minimum value that the temperature, which Food Probe 1 must read before the condensing system is deenergised in the chill mode of the Professional 2 program, prior to entering the Hold mode of a temperature based cycle, which it can be adjusted to by the operator.

Range -20°C to -5°C.

13

P40 Chill Temp Maximum

The maximum value that the temperature, which Food Probe 1 must read before the condensing system is deenergised in the chill mode of the Professional 2 program, prior to entering the Hold mode of a temperature based cycle, which it can be adjusted to by the operator.

Range -5°C to -15°C.

P41 Hold Temp Std

The standard temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Professional 2 Program.

Range -15°C to 15°C.

P42 Hold Temp Minimum

The minimum value that the Hold temperature set point can be adjusted to by the operator in the Professional 2 program.

Range -10°C to 0°C.

P43 Hold Temp Maximum

The maximum value that the Hold temperature set point can be adjusted to by the operator in the Professional 2 program.

Range 0°C to 10°C.

P44 Change Time

The percentage period of a time based chill cycle, which is to have passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 05% to 95%.

P45 Change Temp

The percentage of a temperature based chill cycle, which is passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 5% to 95%.

Professional 3

P46 Air Temp Std

The standard temperature, which the air probe must read before the condensing system is de-energised in the chill mode of the Professional 3 Program.

Range -20°C to 15°C.

P47 Chill Time Std

The standard period Professional 3 program is in chill mode prior to entering Hold mode in a time based chill cycle.

Range 5 minutes to 480 minutes.

P48 Chill Time Minimum

The minimum period Professional 3 program is in chill mode prior to entering Hold mode in a time based chill cycle that it can be adjusted to by the operator.

Range 5 minute to 60 minutes.

P49 Chill Time Maximum

The maximum period Professional 3 program is in chill mode prior to entering Hold mode in a time based chill cycle that it can be adjusted to by the operator.

Range 60 minute to 480 minutes.

P50 Chill Temp Std

The standard temperature, which the Food Probe 1 must read before the condensing system is de-energised in the chill mode of the Professional 3 program prior to entering the Hold mode of a temperature based cycle. Range -15°C to 15°C.

P51 Chill Temp Minimum

The minimum value that the temperature, which Food Probe 1 must read before the condensing system is deenergised in the chill mode of the Professional 3 program, prior to entering the Hold mode of a temperature based cycle, which it can be adjusted to by the operator.

Range -20°C to -5°C.

P52 Chill Temp Maximum

The maximum value that the temperature, which Food Probe 1 must read before the condensing system is deenergised in the chill mode of the Professional 3 program, prior to entering the Hold mode of a temperature based cycle, which it can be adjusted to by the operator.

Range -5°C to -15°C.

14

P53 Hold Temp Std

The standard temperature, which the air probe must read before the condensing system is de-energised in the Hold mode of the Professional 3 Program.

Range -15°C to 15°C.

P54 Hold Temp Minimum

The minimum value that the Hold temperature set point can be adjusted to by the operator in the Professional 3 program.

Range -10°C to 0°C.

P55 Hold Temp Maximum

The maximum value that the Hold temperature set point can be adjusted to by the operator in the Professional 3 program.

Range 0°C to 10°C.

P56 Change Time

The percentage period of a time based chill cycle, which is to have passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 05% to 95%.

P57 Change Temp

The percentage of a temperature based chill cycle, which is passed before automatically adjusting the air temperature set point to 1°C.The range is adjustable in 5% increments.

Range 5% to 95%.

System

P58 UV Light Enable

Determines whether the user can select the UV sanitisation.

Minutes 0 = disabled, 1 to 120 = enabled (set the time between 1 and 120 to determine the length of the program).

P59 HACCP Enable

Determines whether the logging system is available to the user.

Function, YES = enabled. NO = disabled.

P60 Shock Freeze Temp

Allows for the probe to be used in the Shock Freeze mode.

Function, YES = enables. NO = disables.

P61 Chill Hysteresis

Allowable temperature increase from chill cycle air temperature Set Point before switching on the refrigeration system.

Range 02°K to 20°K.

P62 Hold Hysteresis

Allowable temperature increase from hold cycle air temperature Set Point before switching on the refrigeration system.

Range 02°K to 20°K.

P63 APM Time

Automatic Program Mode Time. The time period that must pass before the air temperature and Food Probe 1 temperature are compared to determine whether the cycle is time or temperature based.

00 = Instantaneous decision. 01 to 30 = the time selected determines the start time decision.

P64 APM Differential

Automatic Program Mode Differential. The difference in temperature between the air temperature and food probe 1 temperature after APM time to determine whether the cycle is time or temperature based. If air probe temperature + the APM differential is greater than or equal to food temperature the chill cycle will be time based. If air probe temperature + APM differential is less than the food probe temperature the chill cycle will be temperature based.

Range 0°K to 20°K.

P65

FAN 1 Hold Operation

 

Determines the evaporator fan relay energisation during ‘Hold’ mode.

 

‘OFF’

= Evaporator fan 1 relay is not energised in ‘Hold’.

 

‘CYCLE’

= Evaporator fan 1 relay cycles with condensing system relay in ‘Hold’.

 

‘AUTO’

= Evaporator fan 1 relay cycles with condensing system and fan hysteresis in ‘Hold’.

 

‘ON’

= Evaporator fan 1 relay is always energised in ‘Hold’.

 

 

15

 

Note: The fan 1 hold operation does not effect routine defrost operation.

P66

FAN 2 Hold Operation

 

Determines the evaporator fan relay energisation during ‘Hold’ mode.

 

‘OFF’

= Evaporator fan 2 relay is not energised in ‘Hold’.

 

‘CYCLE’

= Evaporator fan 2 relay cycles with condensing system relay in ‘Hold’.

 

‘AUTO’

= Evaporator fan 2 relay cycles with condensing system and fan hysteresis in ‘Hold’.

 

‘ON’

= Evaporator fan 2 relay is always energised in ‘Hold’.

 

Note: The fan 2 hold operation does not effect routine defrost operation.

P67

Capacity Enable

 

Determines if Capacity Control is enabled.

 

‘OFF’

= Capacity is disabled.

 

‘AUTO’

= Capacity is enabled in chill and hold modes in conjunction with Capacity Hysteresis.

 

‘ON’

= Capacity is enabled (in hold mode only).

P68

Capacity Hysteresis

 

The differential value at which capacity control is de-energised.

 

Capacity control is disabled during the chill hold cycle (Capacity Enable set to ‘Auto’) if the temperature =

 

program air set point + chill hysteresis + capacity hysteresis (rising from chill set point). During hold (Capacity

 

Enable set to ‘Auto’ or ‘On’) if the temperature = hold air set point + hold hysteresis + capacity hysteresis (rising

 

from hold air set point).

 

Range 2°C to 20°C.

P69

Defrost Type

 

 

Identifies the type of defrost cycle to be initiated either standard or manually.

 

OFF = Off cycle defrost. ELE = Electric defrost. GAS = Hot gas defrost.

P70

Smart Defrost Inc

 

DO NOT ADJUST.

P71

Defrost End Time

 

The length of time that the Defrost period will last before reverting to the chill or hold cycle.

 

Range 01minute to 60 minutes.

P72

Defrost End Temp

 

The coil temperature as detected by the evaporator probe at which the Defrost function will terminate before

 

reverting back to chill or hold mode.

 

Range 0°C to 10°C.

P73

Drain Time

 

 

The time period following the defrost routine (terminated by time or temperature) that is allowed for ‘melt water’ to

 

drain from the evaporator coil prior to the condensing system restarting.

 

00 = No drain down time. 01 to 30 = Drain down period in minutes.

P74

Fan delay Temp

 

The temperature the evaporator coil must reach following a defrost before the evaporator fan/s are allowed to re-

 

start.

 

 

Range -15°C to 15°C.

P75

Duty Cycle

 

 

The percentage time that the condensing system will operate in order to maintain Hold temperature in the event

 

of an air probe failure.

 

Range 0% to 100%.

P76

Comp. Rest Time

 

The forced rest period before the condensing system can be energised from when it was de-energised.

 

00 = Excludes compressor rest period. 01 to 30 = Compressor rest period in minutes.

 

Note: This is not a compressor start delay.

P77

HP Switch

 

 

Terminates the condensing system in the event of a high pressure developing in the refrigeration system as a

 

result of, to high food temperature, condenser fan failure, blocked condenser, air flow restriction etc.

 

Automatically re – sets when the normal working pressure is achieved.

 

YES = enabled. NO = disabled.

P78

Door Switch 2

 

 

Determines if a safety door switch is fitted. If enabled this will not allow any chill, defrost or UV Sanitisation

 

programs to be run if the door is open.

 

 

16

NO = No safety door switch fitted. YES = Safety door switch fitted.

Note: Usually fitted to the evaporator fan door on Modular Blast Chillers.

P79 Door Switch 1

Determines if a door switch is fitted or not, and consequently dictates Evaporator Fan operation, UV Sanitisation operation and door alarm activation’s. Also used to initiate the controller from the energy saving mode.

NO = No door switch fitted. YES = Door switch fitted.

P80 Door Stop

The delay period between the door being opened and the condensing unit stopping (only active if the ‘Door Switch’ is set to ‘YES’).

00 minutes = Condensing unit stops instantaneously. 01 to 30 minutes = Delay before unit stops.

P81 Door Alarm Delay

The delay following the ‘Door Stop’ period before the door open alarm sounds. Therefore if the ‘Door Stop’ is set for 1 minute, and the ‘Door Alarm’ is set to 5 minutes, the door alarm will sound 6 minutes after the door was opened. (Only active if ‘Door Switch’ = YES).

00 minutes = //instantaneous door alarm. 01 to 30 minutes = Delay before alarm sounds.

P82 High Alarm Temp

The temperature at which the alarm will sound to warn that the measured air temperature value is too high. The alarm sounding is dependent upon the selected program and the stage of the cycle. I.e. during a chill cycle if the measured temperature is greater than or equal to program air set point temperature + chill hysteresis + high alarm temperature value (after the appropriate alarm delay period) the alarm will sound. Similarly if the measured hold temperature is greater than or equal to program hold set point + hold hysteresis + high alarm temperature value the alarm will sound.

Range 1°C to 50°C.

P83 High Alarm Delay

The delay period between a temperature alarm condition occurring.

00 minutes = Instantaneous audible alarm. 01 to 120 minutes = period of delay.

P84 Alarm Time

The length of time, which the alarm will sound for an end of program cycle alarm or any other alarm warning prior to automatically muting.

00 minutes No alarm. 01 to 120 minutes = Alarm energised period.

P85 Alarm Repeat Interval

The length of time between an acknowledged alarm being automatically muted and the alarm sounder being reenergised.

00 minutes = No alarm reminder. 01 to 480 minutes = Alarm reminder period.

P86 Alarm Buzzer

Enables or disables the board alarm buzzer.

NO = Alarm disabled. YES = Alarm enabled.

P87 Air Probe Offset

Allows the value of the Air Probes to be offset allowing the product temperature to be accurately measured. Range -15°C to +15°C

P88 Coil Probe Offset

Allows the value of the Evaporator Coil Probe to be offset allowing the coil temperature to be accurately measured.

Range -15°C to +15°C.

P89 Food 1 Offset

Allows the value of Food Probe 1 to be offset allowing for the product temperature to be accurately measured. Range -15°C to +15°C.

P90 Food 2 Enable

Determines whether a second Food Probe is fitted.

NO = No second food probe fitted. YES = Second food probe fitted.

P91 Food 2 Offset

Allows the value of Food Probe 2 to be offset allowing for the product temperature to be accurately measured. Range -15°C to +15°C.

P92 Food 3 Enable

Determines whether a third Food Probe is fitted.

17

NO = No third food probe fitted. YES = Third food probe fitted.

P93 Food 3 Offset

Allows the value of Food Probe 3 to be offset allowing for the product temperature to be accurately measured. Range -15°C to +15°C.

P94 Address

The controller peripheral number. This is only necessary when controller are linked via a network to a computer management and data recording system (such as with the Foster TAB or ARGO systems).

Range 00 to 255.

Alarm and Warnings

In general if an alarm occurs the appropriate alarm symbol will be displayed and the alarm will sound to attract attention. The cabinet will attempt to continue running or to finish the cycle (if safe to do so).

The distinction between an alarm and a warning is that a warning may be a non-critical occurrence such as door open or temporary power failure. An alarm would be for a system failure such as a probe fault or high-pressure fault, which would require positive intervention.

High pressure developing in the refrigeration system as a result of, to high food temperature, condenser fan failure, blocked condenser, air flow restriction etc. Automatically re – sets when the normal working pressure is achieved.

Air Probe Fault

Evaporator Probe Fault

Food Probe Fault. If more than 1 probe are enabled the probe fault would be displayed accordingly

Door 2 open. Will not allow any chill, defrost or UV Sanitisation programs to be run if the door is open.

Ribbon cable between the power switching PCB and the display disconnected.

18

Foot Print Test operation

The foot print test is a method of checking the operation of the process in a reduced time period The foot print test takes ten minutes.

The first ten seconds are used for the display test, after that the relays are energised in a simple operating pattern to ensure each are energised. During the final ten seconds the alarm is sounded to indicate the end of the test.

The graph below shows how the relays are energised relating to time.

The air, coil and food temperature probes are disregarded (the only exception is an over temperature alarm).

Operation Summary

All relays commence Footprint test in the de-energised state.

Relay 1 is energised after 10 seconds from start of test for 470 seconds (de-energises 480 seconds from start).

Relay 2 is energised after 60 seconds from start of test for 30 seconds (de-energises 90 seconds from start).

Relay 2 is energised again after 120 seconds from start of test for 300 seconds (de-energises 420 seconds from start).

Relay 3 is energised after 90 seconds from start of test for 330 seconds (de-energises 420 seconds from start).

Relay 3 is energised after 540 seconds from start of test for 30 seconds (de-energises 570 seconds from start).

Relay 4 is energised after 450 seconds from start of test for 90 seconds (de-energises 540 seconds from start).

Relay 5 is energised after 590 seconds from start of test for 10 seconds (de-energises 600 seconds from start).

Relay 6 is energised after 360 seconds from start of test for 90 seconds (de-energises 450 seconds from start).

Relay 7 is energised after 570 seconds from start of test for 20 seconds (de-energises 590 seconds from start).

All relays are de-energised on completion of the test.

At any point during the test pressing and holding the dial for 2 seconds can stop it. The test will be terminated and the display will revert to the last run cycle. Upon normal completion of the test the display will revert to the last run cycle (not the service parameters).

Probes

Air and Evaporator Probes

The air and evaporator probes are the same and are identified as T1 Air Probe and T2 Evaporator Probe. These are the thermistor type and are fully enclosed to make it completely waterproof and resilient to temperature variation within the limits of rapid cycling. The probe is capable of measuring temperature in excess of -30°C and 50°C with 1°K accuracy at 1°C and no more than 2°K at the upper and lower temperature ranges.

Food Probe

The food probe is inserted directly into the product that is being chilled to measure the core temperature. The resistance values are the same as for the air and evaporator probes.

Probe temperature resistance values

°C

K ohm

°C

K ohm

°C

K ohm

°C

K ohm

°C

K ohm

-40

44.657

-5

7.198

30

1.651

65

0.497

100

0.189

-35

33.505

0

5.716

35

1.371

70

0.426

105

0.166

-30

25.388

5

4.571

40

1.143

75

0.367

110

0.142

-25

19.402

10

3.682

45

0.958

80

0.318

115

0.125

-20

14.961

15

2.987

50

0.807

85

0.276

120

0.111

-15

11.644

20

2.437

55

0.683

90

0.24

125

0.099

-10

8.133

25

2

60

0.582

95

0.21

 

 

19

Technical Data

 

RBC20-60

RBC20-60R

Nominal Chilling Capacity

60Kg

60Kg

Duty @ -15°C

3800w

3800w

Fans

3

3

Evaporating Temperature

-15°C

-15°C

HP Switch Setting

 

 

Refrigerant Control

TEV

TEV

Refrigerant

R404a

R404a

Refrigerant Quantity

 

 

System 1

1900grms

 

System 2

1900grms

 

Electrical Supply

400/3/50 – 16amp

230/1/50 13 amp (Fans & Defrost)

Total Heat Rejection

1500w

 

Important Note

There are two refrigeration systems on this model

Refrigerant used is R404A.

The RBC20-60 has two separate refrigeration systems comprising, two condensing units, a twin circuit condenser (see below) and a twin circuit evaporator. (See page 21for assembly details and page 22 for schematic dual circuit refrigeration layout).

The condenser fan on system 2 is controlled by the HP switch, which is set at 18 BAR with a 3 BAR diff. The RBC20-60R has the same refrigeration systems but the condensing units are remotely sited.

HP Switch

System 2

System 1

CONDENSING UNIT ASSEMBLY RBC20-60

The parameter ‘Capacity Enable’ is set to ‘AUTO’ to allow for both condensing units to be running at the start of the chill cycle therefore maximising the heat extraction from the product. On reaching ‘HOLD’ one of the condensing units will shut down. During the ‘HOLD’ mode one compressor will control the temperature throughout unless the temperature exceeds the capacity control limit.

Refrigerant control is by expansion valve to control the correct amount of refrigerant required to meet the demand of the evaporator. (See page 21 for assembly detail).

Expansion Valve Setting (Superheat)

Adjust the superheat by turning the expansion valve setting spindle anti clockwise until back seated then turn the setting spindle clockwise THREE FULL TURNS IN.

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SERVICE PLATE

SYSTEM 1 & SYSTEM 2

PHIALS MUST BE FITTED

IN THE HORIZONTAL

POSITION AND CORK

TAPED

FAN PLATE

EVAPORATOR ASSEMBLY RBC20-60

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PHIAL

PHIAL

EVAPORATOR – DUAL CIRCUIT

EXP. VALVE

EQUALISING LINE

EXP. VALVE

EQUALISING LINE

SIGHT

GLASS

SIGHT

GLASS

LP SW.

COMPRESSOR

LP SW.

COMPRESSOR

STAT

 

CONDENSER - DUAL CIRCUIT

 

HP SW.

SOL.

DRIER

VALVE

LIQUID RECEIVER

 

HP SW.

SOL.

DRIER

VALVE

LIQUID RECEIVER

Schematic Dual Circuit Refrigeration Layout

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COMPRESSOR WIRING RBC20-60

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RBC20-60 1 of 2 Wiring Diagram

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RBC20-60 2 of 2 Wiring Diagram

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RBC20-60R 1 of 2 Wiring Diagram

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RBC20-60R 2 of 2 Wiring Diagram

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2

3

Foster European Operations

 

France

 

Foster Refrigerator France SA

 

Tel: (33) 01 34 30 22 22 Fax: (33) 01 30 37

68 74 Email: info@fosterfrance.com

Germany

 

Foster Refrigerator Germany

 

Tel: (0781) 96 93 00 Fax: (0781) 96 93 019

Email: info@fosterrefrigerator.de

Foster Refrigerator

Oldmedow Road, King’s Lynn,

Norfolk Pe30 4JU

England

Tel: 01553 691122

Fax: 01553 691447

Website: www.fosterrifrigerator.co.uk

Email: sales@foster-uk.com

a Division of ITW (UK) Ltd.

RBC20/SM/0107

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