Omcan MATC060TF, MATC150TF, MATC400TF, MATC200TF, MATC150TW Operators Manual

Rev 2, 18.06.19

Maturmeat

®

Manual

1

MATURMEAT®

Pag. 3 1.1 General Safety Warnings

Pag. 4 1.2 Identication Data & Data Plate Pag. 4 1.3 Standard Accessories Pag. 5 1.4 Maturmeat® Diagram Pag. 6 1.5 Receipt Inspection Pag. 6 1.6 Installation

INDEX

SICUR FOOD CONTROL Pag. 8 2.1 Using Sicur Food Control® For The First Time Pag. 9 2.2 Starting The Test Recipe Pag. 10 2.3 Recipe Screen Dened Pag. 12 2.4 Starting a Default Climatic Recipe Pag. 12 2.5 Moding Recipe Parameters Pag. 13 2.6 Checking HACCP-Performance as Line Data Pag. 14 2.7 Checking HACCP-Performance as a Graph Pag. 15 2.8 New Recipe Parameters Dened Pag. 16 2.9 Creating and Saving New Recipes Pag. 18 2.10 Starting a Saved Recipe Pag. 18 2.11 Forcing Aroma

MAINTANENCE Pag. 19 3.1 Calibrating Standard Probes Pag. 20 3.2 Changing HACCP Recording Frequency Pag. 20 3.3 Changing From Celcius To Farenheit Pag. 21 3.4 Setting The Screen Lock Pag. 22 3.5 Calibrating pH Probe Pag. 24 3.6 Fumotic’s supply tanks

Pag. 24 3.7 Water Filter

Pag. 25 3.8 Fumotic® Rear View Pag. 25 3.9 Fumotic® Front View Pag. 26 3.10 How to connect direct waterline to Fumotic Pag. 26 3.11 Scale Formation Inside Fumotic

®

Pag. 27 3.12 Cleaning Maturmeat®

Pag. 28 3.13 Empting drain tray Pag. 29 3.14 Temperature Maintenance Pag. 30 3.15 Humidity Maintenance Pag. 31 3.16 Firmware Update Sicur Food Control

®

Pag. 32 3.17 Firmware Update PLC’s Pag. 33 3.18 Network Connection Pag. 34 3.19 Troubleshooting

®

TECHNICAL INFORMATION & DATA

Pag. 36 4.1 System Variables

Pag. 43 4.2 Maturmeat® Specications Pag. 43 4.3 Sicur Food Control® Specications Pag. 44 4.4 Functions Managed By Sicur Food Control Pag. 45 4.5 PLC A Specications Pag. 45 4.6 PLC B Specications Pag. 47 4.7 Electrical Schematic 60/100kg Pag. 48 4.8 Electrical Schematic 150kg Pag. 49 4.9 Electrical Schematic 200kg Pag. 50 4.10 Electrical Schematic Twin 100+100kg Table 1 Pag. 51 4.11 Electrical Schematic Twin 100+100kg Table 2 Pag. 52 4.12 Electrical Schematic Fumotic® 60/100/150/200kg Pag. 53 4.13 Electrical Schematic Fumotic® Twin 100+100kg

WARRANTY & DISPOSAL Pag. 54 5.1 Limited Warranty Pag. 55 5.2 Proper Disposal

2

Rev 2, 18.06.19

®

1.1

GENERAL SAFETY WARNINGS

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and the word “Danger.” This word mean:

You can be killed or seriously injured if you don’t follow

DANGER

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

instructions.

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of re, electric shock, or injury when using your Maturmeat®,

follow these basic precautions:

■ After unpacking, make sure the machine is

complete and free from damage. If in doubt, do not use and contact a qualied technician.

■ Check that the information on data plate

corresponds with the main power supply.

■ This appliance must be used exclusively for

the purpose for which it was made. Any other use is considered improper and therefore dan-

gerous.

■ The machine must be handled only by trained

personnel.

■ For any eventual repairs please contact an

authorized dealer and/or technician, use only original replacement parts.

■ Do not wash the machine with high pressure

water jets.

■ Fumotic

and humidity probes are not to be used below –3°C (minus three degrees centigrate), and are excluded from operation and consequently unusable and unreilable, the manufacture is not liable for programming differing from the aforementioned

®

avoring/humidication processes

■ All working parameters described in bro-

chures, price lists, refer to programming and/ or functionality to achieve a single process separately, and not connected or linked.

SAVE THESE INSTRUCTIONS

■ Arredo Inox Srl assumes no responsibility for

any errors that may appear in this document. In no event shall Arredo Inox Srl be liable for incidental or consequential damages arising from use of this document or the software and hardware described in this document.

■ The information contained within the user

manual is subject to change without notice and should not be construed as a commitment by Arredo Inox Srl.

■ The default climatic recipes programmed

in your Maturmeat® are suggested and are modiable by the user, they are meant to be

used a guide.

■ Always shut down power to the unit before

attempting any work on the unit, other than the exclusive purpose for which it was made.

■ Do not store explosive substances such as

containers with explosive propellants in side your Maturmeat®

■ Not respecting any of the aforementioned

points may compromise the safety of the machine and or the user.

This manual replaces all previous versions, and contains up to date information on procedures and settings, with the exception of electrical drawings (nd production dates on each drawing) This document and parts thereof must not be reproduced or copied without Arredo Inox Srl’s written permission, and contents thereof must not be imparted to a third party nor be used for any unauthorized purpose. Contravention will be prosecuted.

Rev 2, 18.06.19

3

1.2

Modello/Model: STGXXXXXX Matricola/Serial No: 51XXX Lotto Produzione/ Lot No: STGXXXXXXXXXXXXXXXXXXXX Tensione/Voltage: 230 V Frequenza/Frequency: 60Hz Assorbimento Max/Max Power: 3420W - 14A Assorbimento Nominale/Rated Power: 2100W - 9.3A Illuminazione/Lighting 30W - 0.3A Riscaldamento/Heaters: 1500W - 6.2A Ricambio Aria/Air Recycling: 40W - 0.5A Raﬀreddamento/Cooling: 670W - 4A Umidiﬁcazione/Humidiﬁcation: 1250W - 6A Deumidiﬁcazione/Dehumidiﬁcation: 2100W - 9.4A Aromatizzazione/Aromatization: 1250W - 6A Sbrinamento/Defrost: 770W - 4A Gas Refrigerante/Refrigerant Type: R 404 A Quantità Refrigerante/Refrigerant Quantity: 400g Classe Climatica/Ambient Temperature: ST Max Corr. Operativa (MRA)/Max Operating Curr. (MRA) 2.8A Compressore (RLA)/Compressor (RLA) 16.5A

Arredo Inox s.r.l. Zona Industriale loc. Zigari 88900 Crotone Italy

MADE IN ITALY

™

Modello/Model: STGXXXXXX Matricola/Serial No: 51XXX Lotto Produzione/ Lot No: STGXXXXXXXXXXXXXXXXXXXX Tensione/Voltage: 230 V Frequenza/Frequency: 60Hz Assorbimento Max/Max Power: 3420W - 14A Assorbimento Nominale/Rated Power: 2100W - 9.3A Illuminazione/Lighting 30W - 0.3A Riscaldamento/Heaters: 1500W - 6.2A Ricambio Aria/Air Recycling: 40W - 0.5A Raﬀreddamento/Cooling: 670W - 4A Umidiﬁcazione/Humidiﬁcation: 1250W - 6A Deumidiﬁcazione/Dehumidiﬁcation: 2100W - 9.4A Aromatizzazione/Aromatization: 1250W - 6A Sbrinamento/Defrost: 770W - 4A Gas Refrigerante/Refrigerant Type: R 404 A Quantità Refrigerante/Refrigerant Quantity: 400g Classe Climatica/Ambient Temperature: ST Max Corr. Operativa (MRA)/Max Operating Curr. (MRA) 2.8A Compressore (RLA)/Compressor (RLA) 16.5A

IDENTIFICATION DATA & DATA PLATE

The serial tag is a permanently afxed sticker on which is recorded vital electrical and refrigeration data about your Maturmeat® product, as well as the model and serial number. There are two data plates on each unit, they can be found on the inside top corner of the doorframe and on the top corner on the right hand side of the body. When contacting the manufacturer, please provide the serial number and production lot number found on your cabinet or on the conformance certicate.

1) Brand

2) Model

3) Serial number

4) Production lot number

5) Voltage

6) Frquency

7) Max Power

8) Nominal Power

9) Power usage for lighting

10) Power usage during heating

11) Power usage during air cycling

12) Power usage during cooling

13) Power usage during humidication

14) Power usage during dehumidication

15) Power usage during avouring

16) Power usage during defrosting

17) Refrigerant type

18) Refrigerant quantity

19) Climatic class

20) Max operating current

21) Compressor Rated load Amps

22) Manufacturer

23) Certication

24) Country of Origin

1.3

The following items are included with your Maturmeat®. Contact your dealer should any of the following be missing

No. 3 temperature probes; No. 1 humidity probe; No. 1 closed loop connector (for direct waterline see page 25); No. 1 replacement tubes for aroma pump (2 for Twin 100+100); No. 1 user manual; No. 1 warranty registration card; No. 1 drain tray (except 60); No. 1 drain hose; No. 5 guide sets (L&R); (10 for 200 & Twin 100+100) No. 5 stainless steel shelves (10 for 200 & Twin 100+100)

4

STANDARD ACCESSORIES

Rev 2, 18.06.19

1.4

MODEL 60

MATURMEAT® DIAGRAM

2

3

1

5

9

11

12

13

14

DANGER

Gas Exposure Do not damage the cooling system as it contains R404a refrigerant, which can cause injury, burns and frostbite.

MODEL 150 MODEL 200 MODEL TWIN100+100

Number Description Quantity

1

Tanks water/aroma

2

Condensing Unit

3

Fumotic®

4

Transformer

5

PLC

6

Touch Controller

7

Evaporator

8

Internal Light

9

Humidity Probe

10

Ambient Probe

11

Steam Output

12

Unibody Frame

13

Adjustable Legs

14

Molding w/Heating

15

Drain Tray

16

Door w/Resistance

17

Door Hinge

Number Description Quantity

1

Tanks water/aroma

4

6

8

7

10

15

16

Number Description Quantity

2

1

2

1

2

1

4

1

2

1

Tanks water/aroma

2

Condensing Unit

3

Fumotic®

4

Transformer

5

PLC

6

Touch Controller

7

Evaporator

8

Internal Light

9

Humidity Probe

10

Ambient Probe

11

Steam Output

12

Unibody Frame

13

Adjustable Legs

14

Molding w/Heating

15

Drain Tray

16

Door w/Resistance

17

Door Hinge

17

2

1

2

1

2

1

2

1

4

1

2

4

2

Condensing Unit

3

Fumotic®

4

Transformer

5

PLC

6

Touch Controller

7

Evaporator

8

Internal Light

9

Humidity Probe

10

Ambient Probe

11

Steam Output

12

Unibody Frame

13

Adjustable Legs

14

Molding w/Heating

15

Drain Tray

16

Door w/Resistance

17

Door Hinge

MODEL 100

Number Description Quantity

1

Tanks water/aroma

2

Condensing Unit

3

Fumotic®

4

Transformer

5

PLC

6

Touch Controller

7

Evaporator

8

Internal Light

9

Humidity Probe

10

Ambient Probe

11

Steam Output

12

Unibody Frame

13

Adjustable Legs

14

Molding w/Heating

15

Drain Tray

16

Door w/Resistance

17

Door Hinge

Number Description Quantity

1

Tanks water/aroma

2

Condensing Unit

3

Fumotic®

4

Transformer

5

PLC

6

Touch Controller

7

Evaporator

8

Internal Light

9

Humidity Probe

10

Ambient Probe

11

Steam Output

12

Unibody Frame

13

Adjustable Legs

14

Molding w/Heating

15

Drain Tray

16

Door w/Resistance

17

Door Hinge

2

1

2

1

4

1

2

4

2

1

2

1

4

1

2

1

4

2

1

2

1

4

1

2

4

5

Rev 2, 18.06.19

1.5

All Maturmeat® units are factory tested for performance and are free from defects when shipped. The utmost care has been taken in crating this product to protect against damage in

transit.

You should carefully inspect your Maturmeat® unit for damage during delivery, even if the crate is free from damage. If damage is detected, you should save all the crating materials and make note on the carrier’s Bill Of Lading describing this. A freight claim should be led immediately. If damage is subsequently noted during or immediately after installation, contact the respective carrier and le a freight claim. Under no condition may a damaged unit be returned without rst obtaining written permission (return authorization).

RECEIPT INSPECTION

1.6

DANGER

Excessive Weight Hazard Use two or more people to move and install your Maturmeat®. Failure to do so can result in back or other injury.

INSTALLATION

LOCATION:

Select a proper location away from extreme heat or cold. Space above the unit should allow for breathability to the condensing unit and access to the Water/ Aroma tanks. Allow enough clearance between the unit and the side wall in order to allow the doors to fully open.

PACKAGING:

The unit is shipped from the factory strapped to a sturdy wooden pallet and protected by MDF crating. The crating is attached to the pallet with nails and several screws. These should rst be removed to avoid scratching the unit when lifting off the crating. To remove the Maturmeat® from the wooden pallet start by cutting free the nylon bands. There are 4 bolts connecting the Maturmeat® to the pallet, remove them to release the Maturmeat® from the pallet. Most exterior surfaces have a protective vinyl covering to prevent scratching during manufacturing, shipping, and installation, remove after installation and discard.

DANGER

Keep all packaging away from children

DANGER

Electrical Hazard Never connect power to unit via extension cord or adapter, this can cause damage to the system and/or start a re.

6

NOTE: DO NOT LAY THE UNIT ON ITS SIDE/BACK/FRONT DURING TRANSPORTATION OR INSTALLATION.

POWER CORD:

An attached power cord is provided without plug, shipped coiled inside the compressor compartment. For your safety and protection, have the installer connect the proper plug for your country by checking with the information on the data plate. Connect only to an appropriate dedicated 20 amp outlet.

POWER SUPPLY:

The supply voltage should be checked prior to connection to be certain that proper voltage for the cabinet wiring is available (refer to the data plate for the correct unit voltage). Make connections in accordance with local electrical codes. Use qualied electricians.

Use of a separate, dedicated circuit is required.

Size wiring to handle indicated load and provide necessary overcurrent protector in circuit (see amp requirements on the unit’s data plate).

Rev 2, 18.06.19

INSTALLATION continued

Connection

Point

ELECTRICAL SCHEMATICS:

Refer to the electrical schematics on page 46-52 for any service work performed on the unit. Should you require a new one, please contact Maturmeat® Service at

ufcioqualita@stagionellostore.com, and provide serial

number of the unit involved.

CLEARANCE:

To assure optimum performance of your Maturmeat® the condensing unit MUST have an adequate supply of air for cooling purposes. The operating location must have 45 cm (18”) minimum clearance from the top of the Maturmeat® to the ceiling. Select a working location away from extreme heat or cold. The Maturmeat® is designed to operate in temps of 32°C (89°F) or less. Locate the unit so that air drafts (such as heat, A/C or ventilation) do not blow on or over the top of the Maturmeat®.

ADJUSTING LEGS:

Unit includes 4 factory installed (except 100kg model). The ideal position for the unit should be that it leans towards the back, to allow for proper door closure. Adjust the leg by turning the lower portion of the leg. MATC100TF units will include 4 legs and 16 bolts packed inside the unit, these will need to be mounted and then adjusted.

VISUAL TEST:

DANGER

Electrical Shock Hazzard if any damage to wiring is found, do not touch and contact your local service point. Failure to do so can result in serious injury or death.

REGISTER YOUR UNIT:

Once your Maturmeat® has been installed by an authorized technician, validate the warranty by sending an e-mail to the following address ufcioqualita@stagionellostore.com enclosing the installation worksheet.

Check the top of the unit making sure nothing has moved, shifted or loosened during transport. Check that all wires to PLC’s are rmly connected, check lines on the condensing unit, check Fumotic® and lines to tanks.

Disconnect power to unit before performing visual test

PREPARE UNIT:

Fill the water tank with water to avoid false alarm. Slide the drain tray on the tracks underneath the unit, or set up the drain hose to connect to a oor or dedicated drainage system. Make sure that the end of the drain hose is a minimum of 5cm lower than the connection point. Before starting the test recipe, wipe down the inside of the unit in contact with food using a cloth or sponge, water and a non aggressive/non abrasive cleaner (for more information on cleaning, refer to page 26).

TEST RECIPE:

Maturmeat® has a test recipe programmed under the My Recipe category. The test recipe must be run to ensure the Maturmeat® performs all its functions. This is to prevent loss of product on rst use. To set test recipe see page 9

Rev 2, 18.06.19

7

®

2.1

USING SICUR FOOD CONTROL

FOR THE FIRST TIME

After a successful installation and with power to your Maturmeat®, the Sicur Food Control® controller will start up automatically on the Welcome page. The Welcome page allows you to select the language, and displays Firmware version installed. Note: Information may be displayed in Italian for the rst time

From this screen, select the language you would like to use. You can change language at anytime by pressing the

Welcome

24/03/2018 12:35

backward arrow from the Home page.

If needed, come back to the welcome page to check your rmware version, which can be found in the bottom left corner of the screen.

Serial

10002156, FW.1.13, PLC-A1.37, PLC-B1.37

Patent #1395586 - Climatouch

After selecting your language, you will land on the date and time page, where you can adjust the data should you need to.

To adjust the date or time, press the Set icon beside the corresponding eld.

Use the up and down arrows above and below the numbers to adjust the month, day and year. Press the check mark to save and exit.

24/03/2018

24 03 2018

12:35

Use the up and down arrows above and below the numbers to adjust the hour and minute. Press the check mark to save and exit.

24/03/2018

12 35

12:35

8

Rev 2, 18.06.19

2.2

STARTING THE TEST RECIPE

24/03/2018

12:35

1. After setting date & time, press forward arrow.

Customer Dealer Producer

2. This is the Home page, here you have 3 options to choose from: i. Customer, ii. Dealer, iii. Producer, Select Customer to proceed.

Recipe list Recipe list

3. In the customer area, you have 4 options to choose from: i. Climatic Recipes ii. HACCP-Performance iii. pH calbr.

iiii. Variables

Select Climatic Recipes.

Climatic recipes

pH calibr.

HACCP-Perf

Variable

My recipe Def. recipes Create a recipe

4. On the recipes page you can access all recipes; here you have 3 options to choose from: i. My Recipes ii. Default Recipes iii. Create a Recipe Select My recipes.

7. The test recipe should automatically start. Look at the start/pause button to make sure itsn’t ashing.

Test Recipe

5. The test recipe is found at the bottom of the list; press the downward arrow until you see the recipe.

Current Recipe

Test Recipe

TOTAL TIME

12 Hrs

REMAING TIME

TEMPERATURE

TOTAL TIME2REMAING TIME

11 Hrs

PHASE 1 OF 1

Heat

HUMIDITY

Ongoing recipe !

Start new ?

Test Recipe

6. With the test recipe Highlighted, press the start button. A message will appear, press the check mark button to proceed.

PH

5.8

1

SET

POINT

5.0

21.1˚C

SET

POINT

12:35 24/03/2018

25.0˚C

Rev 2, 18.06.19

SET

POINT

18

5%

%

9

2.3

81%

5.8

1.0˚C

RECIPE SCREEN DEFINED

The following is an explaination of the recipe screen to help you understand the parameters you will be interacting with daily on the Maturmeat® controller. Alternatively, use the link to see the video online https://www.youtube.com/watch?v=AfhtshDWTdI

Current Recipe

AGED BEEF

TOTAL TIME

999 Hrs

TEMPERATURE

REMAING TIME

999 Hrs

TOTAL TIME

999

1.3˚C

SET

POINT

12:35 24/03/2018

Start/Pause Recipe: Icon Light Blue = recipe is working. Icon Grey = recipe is paused.

Current Recipe

AGED BEEF

TOTAL TIME

999 Hrs

PHASE 1 OF 1

MATURING

TOTAL TIME

999

Note: set yellow value to 0 to skip phase when necessary.

Recipe name currently in use.

REMAING TIME

Total time of the current recipe in use.

999 Hrs

Remaining time of the recipe in use.

Recipe phase currently preforming

REMAING TIME

WHITE VALUE: displays time remaining

999

in current phase.

YELLOW VALUE: displays total time in

current phase.

1.0˚C

SET

POINT

PHASE 1 OF 1

PH

MATURING

REMAING TIME

HUMIDITY

75

999

%

5.6

SET

POINT

5.8

81%

Home icon: has 2 functions, exit recipe (when recipe is paused), check VTE/VTC values (while recipe is working).

Cleaning In Place (C.I.P.): a 2 stage recipe for internal washing and drying of the chamber.

Note: remove all foodstuff before starting.

TEMPERATURE

1.3˚C

SET

Note: There is +/- 2 range. Temp must be achieved before any other functions will work. It is normal to see humidity go out of range during cooling/heating.

Temperature for current phase WHITE VALUE: displays current temp

inside unit.

YELLOW VALUE: displays temp set

point needed to be reached.

HUMIDITY

75

SET

Note: There is +/- 7 range. Temp must be achieved before any other functions will work. It is normal to see humidity go out of range during cooling/heating.

Note: In order for the Link icon to be active, you must add a GSM sim card to the controller.

Relative Humidity for current phase

%

WHITE VALUE: displays current humidity

inside unit.

YELLOW VALUE: displays humidity set

point needed to be reached.

Link turns blue only when a live connection exists between controller and our server, otherwise icon will be grey.

PH

5.6

SET

POINT

*This value can only be read when pH probe has been purchased and connected.

pH for current phase (guide only) *WHITE VALUE: displays current pH

value inside unit.

YELLOW VALUE: displays ideal value

to be reached.

Shows GSM connection strength in blue, icon will be grey without connection.

Turnes blue when downloading rmware, otherwise icon will be grey.

NOTE

Yellow value can be changed for the duration of the phase only, default values will reset once recipe advances into the next phase, if recipe is exited and re-entered, or if power loss occurs.

10

Rev 2, 18.06.19

RECIPE SCREEN DEFINED continued

Internal Light: If the icon is light blue and the frame ashing, this indicates the light inside the unit is switched on.

Air Cycling: If the icon is green and the frame ashing, this indicates that the air inside the unit is being equalized to reduce cool/warm spots. All functions will be disabled for a set period of time. It is normal for the temp and humidity to go out of range during this time. The same key gives you the possibility of disabling or forcing an air cycle. Heating: If the icon is green and the frame ashing, this indicates that the heating system is working to bring the temp up to the set point. The same key gives you the possibility of disabling or forcing the action. Defrost: If the icon is green and the frame ashing, this indicates that the evaporator probe has detected a temp (set in the system variables) and has triggered a defrost. All functions will be disabled during the defrost period. It is normal for the temp and humidity to go out of range during this time. The same key gives you the possibility of disabling or forcing the action.

Humidication: If the icon is green and the frame ashing, this indicates that humidication system is working to bring the RH up to the set point. The same key gives you the possibility of disabling humidication. Note when the unit needs to dehumidify, the humidication

icon will change to the dehumidication icon.

Dehumidication: If the icon is green and the frame ashing, this indicates that dehumidication system is working to bring the RH down to the set point. The same key gives you the possibility of disabling dehumidication. Note when the unit needs to humidify, the dehumidi-

cation icon will change to the humidication icon.

Fan low/high speed: If this icon is green with the green frame ashing, this indicates that the fan is working at a low speed; if the icon is blue with blue ashing frame, this indicates that the fan is working at a high speed. Note you can toggle between high and low speed setting

simply by pressing the fan icon.

Cooling: If the icon is green and the frame ashing, this indicates that cooling system is working to bring the temp down to the set point. The same key gives you the possibility of disabling or forcing the action.

Aroma: If the icon is green and the frame ashing, this indicates that liquid is drawn out of the

®

aroma tank by the Fumotic you the possibility of disabling or forcing the action.

, nubulized and sprayed into the unit. The same key gives

Rest/Recovery: If the icon is green and the frame ashing, this indicates that the Maturmeat® has disabled all functions for a set period of time to allow the product inside to rest. It is normal for the temp and humidity to go out of range during this time. The same key gives you the possibility of disabling or forcing the action.

Rev 2, 18.06.19

11

2.4

81%

STARTING A DEFAULT CLIMATIC RECIPE

Follow the steps below to start a default climatic recipe. Alternatively, use the link to see the video online https://www.youtube.com/watch?v=TPEB3mqgs7M

Customer Dealer Producer

1. From the Home page, Select Customer to proceed.

Recipe list Aged Beef Aged Game Aged Deer Aged Horse R.Mortis

4. On this page you will nd a list of 5 preset climatic recipes. Press the recipe name or use the down icon until you see the recipe you want to use.

Climatic recipes

pH calibr.

HACCP-Perf

Variable

2. Select Climatic Recipes.

Recipe list Aged Beef Aged Game Aged Deer Aged Horse R.Mortis

Ongoing recipe !

Start new ?

5 . W i t h y o u r r e c i p e highlighted, press the start button, a message will apear, press the check mark button to proceed.

My recipe Def. recipes Create a recipe

3. Select Default Recipes

Current Recipe

AGED BEEF

TOTAL TIME

999 Hrs

TEMPERATURE

1.3˚C

SET

POINT

12:35 24/03/2018

REMAING TIME

999 Hrs

1.0˚C

TOTAL TIME

SET

POINT

999

PHASE 1 OF 1

MATURING

REMAING TIME

HUMIDITY

75

81%

999

%

5.6

SET

POINT

6. Your selected recipe should automatically start. Look at the start / pause button to make sure its light blue and ashing.

PH

5.8

2.5

MODIFING RECIPE PARAMETERS

Your production should be monitored daily, you may need and probably will have to, modify a recipe at some point, this could be due to several factors (meat type, meat quality, etc.). Follow the steps below to modify Time, Temp and Humidity parameters. Modications to default/saved recipes while in course are temporary and will last until the end of the phase, once the phase changes the parameters are returned to their preset value.

78

HUMIDITY

75

%

SET

POINT

1. To change a set point, press the number in Yellow.

Current Recipe

AGED BEEF

TOTAL TIME

REMAING TIME

999 Hrs

SET

POINT

12:35 24/03/2018

999 Hrs

TEMPERATURE

1.3˚C

1.0˚C

2. The keypad will appear, enter your value and press OK to temporarily save.

Esc

1

4

7

-

.

TOTAL TIME

SET

POINT

999

PHASE 1 OF 1

OK

MATURING

2 3

5 6

HUMIDITY

75

8 9

81%

0 C

REMAING TIME

999

%

5.6

SET

POINT

PH

5.8

Current Recipe

AGED BEEF

TOTAL TIME

999 Hrs

TEMPERATURE

1.3˚C

SET

POINT

12:35 24/03/2018

REMAING TIME

999 Hrs

1.0˚C

TOTAL TIME

SET

POINT

999

PHASE 1 OF 1

MATURING

REMAING TIME

HUMIDITY

75

78%

999

%

5.6

SET

POINT

PH

5.8

3. The recipe will continue with the new modied value until the end of the phase.

12

Rev 2, 18.06.19

2.6

H

CHECKING HACCP-PERFORMANCE AS LINE DATA

Customer Dealer Producer

1. From the Home page, Select Customer to proceed.

Home Icon: Pressing the home icon exits the HACCP-Performance page and returns you to the home page

R Icon:

R

Displays production data in line form. Press the R and it turns to an H.

Note: while in R mode you cannot access the graphs, for this you must be in H mode

H Icon: Displays the same production data (in green font), this data cannot be printed. At this point you can press graph icon to change to graph view.

Climatic recipes

pH calibr.

HACCP-Perf

Variable

2. Select HACCP-Pref.

Date Time 10/06/2018 10/06/2018 10/06/2018 10/06/2018 11/06/2018 11/06/2018 11/06/2018 11/06/2018 11/06/2018 11/06/2018 12/06/2018

10:32 14:32 18:32 22:32 02:32 06:32 10:32 14:32 18:32 22:32 02:32

C RH

˚

1.5

2.3

3.4

2.9

2.4

1.1

1.9

1.7

2.3

3.1

1.2

pH

5.9

˚C 76

6.0

75

6.0

78

6.0

80

6.1

78

6.1

81

6.1

76

6.1

88

6.2

79

6.2

75

6.2

R

3. Here you can search, view and print production data.

Graph Icon: Graph layout of line data can be viewed here, if your contoller is connect to our cloud, this data can be downloaded.

Print Icon: Line data can be printed via a specialized handheld printer purchased through your Stagionello™/Maturmeat® distributor.

Trash Icon: Delete line data.

Search Icon: Line data can accumulate quickly, use the search icon to advance to a specic

date.

Page Down Icon: Quickly scroll down page by page.

Page Up Icon: Quickly scroll up page by page.

Down Icon: Scroll down one line at a time.

Up Icon: Scroll up one line at a time.

13

Rev 2, 18.06.19

2.7

CHECKING HACCP-PERFROMANCE AS A GRAPH

Graph View: After switching to H mode, you can now access your production data in the form of a graph by pressing the graph icon. Temperature, Humidity and pH can be viewed here. You will notice that the print icon has been replaced by an Eye icon, this will allow you to toggle between 3 graphs.

99

Temperature

12/04/2018 10:32

90 80 70 60 50 40 30 20 10

0

-10

-20

-30

-40

-50

Temperature

15/05/2018 14:32

12/04/2018 10:32

H

92

82

71

61

50

40

30

20

10

0

pH

15/05/2018 14:32

12/04/2018 10:32

H

14 13 12 11 10

9 8 7 6 5 4 3 2 1 0

H

15/05/2018 14:32

Temperature Graph

Home Icon: Pressing the home icon exits the HACCP-Performance page and returns you to the home page

H Icon:

H

While in graph view, pressing H will exit graph view and return you to R mode (line data).

Eye Icon: While in graph view, press the eye icon to toggle through the 3 graphs (Temp, Humidity, pH).

Trash Icon: Delete data.

Search Icon: Graph data can accumulate quickly, use the search icon to advance to a specic

date.

Humidity Graph

pH Graph

14

Forward Icon: Advance forward to the next section data.

Backward Icon: Move backward to the next section data.

Down Icon: Has no functionality on graph view.

Up Icon: Has no functionality on graph view.

Rev 2, 18.06.19

2.8

NEW RECIPE PARAMETERS DEFINED

The following is an explanation to help you understand the parameters involved in creating a new recipe on the Sicur Food Control® controller. Alternatively, use the link to see the video on-

line https://www.youtube.com/watch?v=-HKpifRFNWE

Create a recipe

Create Recipe Page 1.

Name

StageNbrs

Nuova Ricetta

8

On this page there are 2 sections to ll in:

1. Recipe Name

2. Number of sequential stages

Create Recipe Page 2. There are 16 recipe variables to create:

1. Name: Phase Name.

2. Time: Number of hours this phase should last.

3. Temp(ºC): The average temperature that should be main-

Create a recipe Stage 1 Name

Time

Temperature(˚) 20.0

Humidity(Rh) 50

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Phase 1

10

tained during this phase.

4. Humidity: The average humidity that should be maintained during this phase.

5. Ventilation: Fan speed 0 = low speed, 1 = high speed.

6. PH: by setting a value here, you are creating a guideline. Note: in order for the Sicur Food Control®

to read pH data in your product, the optional pH probe must be connected to the Maturmeat®.

7. Aroma length(m): by setting a value here, the liquid in the aroma tank will be drawn into the Fumotic® and will be nebulized and sprayed into the unit for the length of time (in minutes) set by you.

8. Per.Aroma(h): by setting a value here, you are setting the number of hours between each aroma activation.

9. Recovery length(m): all functionality is shut down to allow the product inside time to rest, this variable represents the amount of time in minutes that the rest/recovery will last.

10. Recovery period(h): this variable sets the number of hours between each rest/recovery period.

11. Recycle length(s): all functionality is shut down and the air inside is cycled in an attempt to

equalize the climate, this variable represents the amount of time in seconds that the air cycle will

last.

12. Recycle period(m): this variable sets the number of minutes between each air cycling period.

13. Airenew length(m): all functionality is shut down and the air inside is ushed out and fresh air is in-

troduced into the unit, this variable represents the amount of time in minutes that the air exchange will last.

14. Airenew period(h): this variable sets the number of hours between each air exchange period.

15. Overtime(h): this variable extents the phase in case extra time is needed.

Rev 2, 18.06.19

15

2.9

CREATING AND SAVING NEW RECIPES

This guide will help walk you through the process of creating and saving your own recipe. Alternatively, use the link to see the video online https://www.youtube.com/watch?v=FQfpGkWbeNs

The 3 tools you will use to modify the recipe parameters are:

Customer Dealer Producer

1. From the Home page, Select Customer to proceed.

Create a recipe Name

StageNbrs

Nuova Ricetta

8

Nuova Ricetta OKEsc

iuytrewq

kjhgfdsa

Del><mnbvcx

Shift Num

Shift

Keyboard Keypad Check box

Climatic recipes

pH calibr.

HACCP-Perf

Variable

2. Select Climatic Recipes.

Create a recipe

Name

StageNbrs

Shift Num

Shift

Nuova Ricetta

My Dry Aged OKEsc

8

iuytrewq

kjhgfdsa

Del><mnbvcx

78

OK

po

zl

Esc

1

2 3

4

5 6

7

8 9

-

.

0 C

My recipe Def. recipes Create a recipe

Ventilation H

3. Select Create a Recipe

Create a recipe Name

StageNbrs

po

zl

My Dry Aged

8

4. With the name eld higlighted in red, Press the pencil icon to activate the onscreen keyboard and set your recipe name.

Create a recipe Name

StageNbrs

Esc

1

4

7

-

.

My Dry Aged

8

OK

2 3

5 6

8 9

0 C

1

7. Enter the number of stages you want to your new recipe to have and press OK. If all the information you have entered is correct press the forward arrow to advance to the next page.

16

5. Use delete key to empty the eld, type the name of your new recipe and press OK.

Create a recipe Stage 1 Name

Time

Temperature(˚) 20.0

Humidity(Rh) 50

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Phase 1

10

8. On this page you have *16 elds that can be modied (*with the exception of Free Variable this should be left 0). With the name eld highlighted in red, press the pencil icon to activate the keyboard and set the name for this stage.

Rev 2, 18.06.19

6. Use the down arrow to highlight the next eld, press the pencil icon to activate the keypad to select the number of stages you want your recipe to have.

Create a recipe Stage 1 Name

Time

Temperature(˚) 20.0

Humidity(Rh) 50

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Shift Num

Shift

Phase 1

Maturing OKEsc

10

iuytrewq

po

kjhgfdsa

zl

Del><mnbvcx

9. Use delete key to empty the eld, type the name of this stage and press OK.

CREATING AND SAVING NEW RECIPES continued

Create a recipe Stage 1 Name

Time

Temperature(˚) 20.0

Humidity(Rh) 50

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Maturing

10

10. Use the down arrow to scroll through the recipe parameters, one by one, and adjust according to your

needs.

Create a recipe Stage 1 Name

Time

Temperature(˚) 1.5

Humidity(Rh) 75

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Maturing

999

13. The ventilation or fan speed has 2 settings: 0 = low speed 1 = high speed Press the pencil icon to activate the check box.

Create a recipe Stage 1 Name

Time

Temperature(˚) 1.5

Humidity(Rh) 50

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Maturing

999

11. You can skip ahead somewhat by pressing on the parameter to highlight it.

Create a recipe Stage 1

Ventilation H

Name

Time

Temperature(˚) 1.5

Humidity(Rh) 75

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Maturing

999

14. By pressing on the empty box you will place a check mark inside, setting the fan on high-speed for this stage when

needed.

Create a recipe Stage 1 Name

Time

Temperature(˚) 1.5

Humidity(Rh) 50

PH 7.0

Ventilation H 0

Aroma Length(m) 0

Per.Aroma(h) 0

Esc

1

4

7

75

Maturing

999

OK

2 3

5 6

8 9

-

.

0 C

12. For the majority of the parameters, you will be working with the keypad to modify its value.

Create a recipe Stage 1 Per.Aroma(h)

Recov. length(m)

Recov. period(h) 2

Recov. length(s) 300

Recov. period(m) 120

Recov. length(m) 5

Recov. period(h) 12

Overtime(h) 0

0

30

15. The following Parameters can be left as is: Recov Recycl Airenew

Create a recipe Stage 1 Per.Aroma(h)

Recov. length(m)

Recov. period(h) 2

Recov. length(s) 300

Recov. period(m) 120

Recov. length(m) 5

Recov. period(h) 12

Overtime(h) 0

0

30

16. Once nished the current page, press the forward arrow to advance to the next page and repeat steps 8 - 15. Once you have lled in all parameters for all stages press the forward arrow to advance.

Save recipe Position ...

...

... 3

... 4

... 5

... 6

... 7

... 8

1

2

17. Once on the save recipe page, select the position to place your recipe and press the disk button to save.

Save recipe Position ...

...

... 3

... 4

... 5

... 6

... 7

... 8

18. A save in progress message will appear onscreen and may last a short while. Once save is complete you will automatically be returned to the Home page.

NOTE

The Aroma parameters are connected

®

directly to the Fumotic tank, if you do not use liquid avoring (ie. Natural liquid smoke) in your recipe set the values to 0 to avoid false alarms.

and the aroma

1

2

Please wait

Save in progress

Rev 2, 18.06.19

17

2.10

STARTING A SAVED RECIPE

Follow the steps below to start a recipe that you have previously created and saved.

Customer Dealer Producer

1. From the Home page, Select Customer to proceed.

Recipe List My Dry Aged

...

4. Depending on how many recipes you’ve created and saved, you may have to use the down arrow to select the recipe you want.

Climatic recipes

pH calibr.

HACCP-Perf

Variable

2. Select Climatic Recipes

Recipe List My Dry Aged

...

Ongoing recipe !

Start new ?

5. With your recipe highlighted in red, press the start button, a message will appear, press the check mark button to proceed.

My recipe Def. recipes Create a recipe

3. Select My Recipes

Current Recipe

My Dry Aged

TOTAL TIME

999 Hrs

TEMPERATURE

1.8˚C

SET

POINT

12:35 24/03/2018

REMAING TIME

999 Hrs

1.5˚C

TOTAL TIME

SET

POINT

Maturing

999

PHASE 1 OF 1

HUMIDITY

73

75%

REMAING TIME

999

%

6.4

SET

POINT

PH

6. Your selected recipe should automatically start. Look at the start / pause button to make sure its

green.

7.0

2.11

FORCING AROMA

Follow the steps below to force aroma anytime during a default climatic recipe or a recipe that you have previously created and saved.

Current Recipe

My Dry Aged

TOTAL TIME

999 Hrs

TEMPERATURE

1.8˚C

SET

POINT

12:35 24/03/2018

REMAING TIME

999 Hrs

1.5˚C

TOTAL TIME

SET

POINT

Maturing

999

PHASE 1 OF 1

HUMIDITY

73

75%

REMAING TIME

999

%

6.4

SET

POINT

PH

7.0

1. With your recipe running, press the aroma icon, the time selection box will appear onscreen.

Current Recipe

My Dry Aged

TOTAL TIME

999 Hrs

SET

POINT

12:35 24/03/2018

REMAING TIME

999 Hrs

TEMPERATURE

1.8˚C

1.5˚C

12 35

2. Using the up and down arrows, select the hours and/ or minutes that you want liquid from the aroma /

Force Aroma

Maturing

TOTAL TIME

999

SET

POINT

PHASE 1 OF 1

HUMIDITY

73

75%

REMAING TIME

999

%

6.4

SET

POINT

PH

7.0

avor tank to be nebulized

®

by Fumotic

and sprayed

into the unit.

18

Rev 2, 18.06.19

3.1

CALIBRATING STANDARD PROBES

Your Maturmeat® has 3 standard probes that can be calibrated by you or by a technician. The probes are checked thoroughly before your Maturmeat® leaves the factory. A certied instrument to measure either humidity and/or temperature must be used to calibrate the probes on your Maturmeat®. Follow the steps below to access the variables p a g e t o b e g i n c a l i b r a t i n g t h e p r o b e s , a l t e r n a t i v e l y , u s e t h e l i n k t o s e e t h e v i d e o o n l i n e

https://www.youtube.com/watch?v=TmPLBJ2aC4Q

Customer Dealer Producer

1. From the Home page, Select Customer to proceed.

Var. Meaning

CORR. SONDA AMB.

CSA

CORR. SONDA U.

CSU

CORR. SONDA C.D

CSC

F.ZA MEM.HACCP

HACF

FAHRENHEIT

FAHR

ESCL.PSW USER

EPSU

PASSWD USER

PSWU

Esc

1

4

7

-

.

0.0

0

OK

0.0

240

2 3

0

5 6

1234

8 9

0 C

-3

˚C

Hg

˚C

m

D

*

4. Use the keypad to enter the new value. The range of values that can be set are between -20…0…+20. Once value is set press OK. Press the folder / left facing arrow icon to save and exit the variables page.

Climatic recipes

pH calibr.

HACCP-Perf

Variable

2. Select Variables

Climatic recipes

pH calibr.

HACCP-Perf

Variable

5. Press the start icon to get back to your recipe. Continue to take readings with the two probes (Certied probe and built-in Maturmeat® probe) until both probes read the same.

Var. Meaning

CORR. SONDA AMB.

CSA

CORR. SONDA U.

CSU

CORR. SONDA C.D

CSC

F.ZA MEM.HACCP

HACF

FAHRENHEIT

FAHR

ESCL.PSW USER

EPSU

PASSWD USER

PSWU

0.0

0

0.0

240

0

1234

˚C

Hg

˚C

m

D

*

3. On the variables page you will nd 3 editable items: i. CSA - Ambient temp probe ii. CSU - Humidity probe iii. CSC - Condenser probe Highlight the variable and press the pencil icon to activate the keypad to select the corrected value.

NOTE

Comparison readings should be taken with the fan running and with the fan on pause. Take readings over a period of 5-10min.

NOTE

Rev 2, 18.06.19

If you do not have a certied or professionally calibrated probe, please consult with a professional for assistance.

19

3.2

CHANGING HACCP RECORDING FREQUENCY

Your Maturmeat® can be modied in the to adjust to your needs. The HACCP recording frequeny can be modied to allow you to validate your production.

Customer Dealer Producer

1. From the Home page, Select Customer to proceed.

Var. Meaning

CORR. SONDA AMB.

CSA

CORR. SONDA U.

CSU

CORR. SONDA C.D

CSC

F.ZA MEM.HACCP

HACF

FAHRENHEIT

FAHR

ESCL.PSW USER

EPSU

PASSWD USER

PSWU

Esc

1

4

7

-

.

120

0.0

0

OK

0.0

240

2 3

0

5 6

1234

8 9

0 C

˚C

Hg

˚C

m

D

*

Climatic recipes

pH calibr.

2. Select Variables

Climatic recipes

pH calibr.

HACCP-Perf

Variable

HACCP-Perf

Variable

Var. Meaning

CORR. SONDA AMB.

CSA

CSU

CORR. SONDA U.

CSC

CORR. SONDA C.D

HACF

F.ZA MEM.HACCP

FAHRENHEIT

FAHR

ESCL.PSW USER

EPSU

PASSWD USER

PSWU

0.0

0

0.0

240

0

1234

˚C

Hg

˚C

m

D

*

3. On the variables page you must look for HACF. Highlight the variable and press the pencil icon to activate the keypad.

4. Use the keypad to enter the new value. The range

5. Press the start icon to get

back to your recipe. of values that can be set are between 1……240 minutes (m). Once value is set press OK. Press the folder/left facing arrow icon to save and exit the variables page.

3.3

CHANGING FROM CELCIUS TO FARENHEIT

Your Maturmeat® can be modied in the to adjust to your needs. You can simply and quickly change from celcius to farenheit, by following the steps below.

Customer Dealer Producer

Climatic recipes

pH calibr.

HACCP-Perf

Variable

Var. Meaning

CORR. SONDA AMB.

CSA

CSU

CORR. SONDA U.

CSC

CORR. SONDA C.D

HACF

F.ZA MEM.HACCP

FAHRENHEIT

FAHR

ESCL.PSW USER

EPSU

PASSWD USER

PSWU

0.0

0

0.0

240

0

1234

˚C

Hg

˚C

m

D

*

1. From the Home page, Select Customer to proceed.

20

2. Select Variables

Rev 2, 18.06.19

3. On the variables page you must look for FAHR. Highlight the variable and press the pencil icon to activate the check box.

Var. Meaning

FAHR

CORR. SONDA AMB.

CSA

CORR. SONDA U.

CSU

CORR. SONDA C.D

CSC

F.ZA MEM.HACCP

HACF

FAHRENHEIT

FAHR

ESCL.PSW USER

EPSU

PASSWD USER

PSWU

CHANGING FROM CELCIUS TO FARENHEIT

0.0

0

0.0

240

1

0

1234

˚C

Hg

˚C

m

D

*

Climatic recipes

pH calibr.

HACCP-Perf

Variable

continued

4. By pressing on the empty box you will place a check

5. Press the start icon to get

back to your recipe. mark inside, locking in Farenheit as the new unit of measurement. Press the folder/left facing arrow icon to save and exit the variables page.

3.4

SETTING THE SCREEN LOCK

Whether your Maturmeat® is placed in an area where the public can touch it, or it may be you don’t want any other staff member/s to be able to manipulate your Sicur Food Control® controller, you can protect your product and settings by setting a passcode protected screen lock.

Customer Dealer Producer

Climatic recipes

pH calibr.

HACCP-Perf

Variable

Var. Meaning

CORR. SONDA AMB.

CSA

CSU

CORR. SONDA U.

CSC

CORR. SONDA C.D

HACF

F.ZA MEM.HACCP

FAHRENHEIT

FAHR

ESCL.PSW USER

EPSU

PASSWD USER

PSWU

0.0

0

0.0

240

0

1234

˚C

Hg

˚C

m

D

*

1. From the Home page, Select Customer to proceed.

Var. Meaning

EPSU

CSA

CSU

CSC

HACF

FAHR

EPSU

PSWU

CORR. SONDA AMB.

CORR. SONDA U.

CORR. SONDA C.D

F.ZA MEM.HACCP

FAHRENHEIT

ESCL.PSW USER

PASSWD USER

0.0

0

0.0

240

0

1

1234

˚C

Hg

˚C

m

D

*

4. By pressing on the empty box you will place a check mark inside, activating the screen lock. Press the folder/ left facing arrow icon to save and exit the variables page.

2. Select Variables

Climatic recipes

pH calibr.

HACCP-Perf

Variable

5. Press the start icon to get

back to your recipe.

3. On the variables page you must look for EPSU. Highlight the variable and press the pencil icon to activate the check box.

NOTE

The lock will reactive every 5 min after the last touch of the screen.

NOTE

To set a custom passcode, follow the same steps highlighting PSWU instead. The default passcode is 1234.

Rev 2, 18.06.19

21

3.5

CALIBRATING pH PROBE

Your Maturmeat® has an optional pH probe that can be purchased. The probe is checked thoroughly before your Maturmeat® leaves the factory. A calibration system has been programmed into Sicur Food Control® allowing you the possibility to calibrate your pH probe anytime. Follow the steps below to successfully calibrate your probe, alternatively, use the link to see the video online https://www.youtube.com/watch?v=AkLgjoDq-G0

Here is what you will need to calibrate the pH probe

1. pH probe

2. Buffer solution 4.01

3. Buffer solution 7.01

4. Water (small amount)

5. Container x 3 (ie.cups)

6. Paper towel/Napkins

7. Marker to label cups

Because all of the uids look alike it is best to

pH 4 pH 7

label the cups to avoid confusion later on. Use the marker and write pH 4 or just 4 on the 1st cup.

Buer

Solution

pH 4.01

On the 2nd cup,

use the marker

and write pH 7 or

just 7.

pH 4 pH 7 water

Buer

Solution

pH 7.01

On the 3rd cup, use the marker and write water or just W. The water will act as a rinse between solutions.

water

NOTE

Rinse probe with water between each recording of buffer solutions. Use paper towel/napkins with extreme care when drying probe, as probe’s surface can easily scratch and become damaged producing false

readings.

22

Customer Dealer Producer

1. From the Home page, Select Customer to proceed.

Rev 2, 18.06.19

Climatic recipes

pH calibr.

2. Select pH calibr.

HACCP-Perf

Variable

CALIBRATING pH PROBE continued

1338

PH4 PH7

- - - -

pH 4

3. With the pH 4 eld highlighted in yellow, Place the pH probe into the cup with the

4.01 solution, be sure to hold the probe so that it does not touch the bottom/sides of the cup. The correct pH 4 value will sit in the 1300 -1500 range. Once the value has stabilized press the pH 4 button to save and continue.

1338

2031

pH 7

Water

4. After recording in pH solution it is necessary to rinse the probe in water and gently dry with a napkin to reduce the chance of introducing pH 4.01 solution or water into the pH 7.01 solution.

Water

PH4 PH7

5. With the pH 7 eld highlighted in yellow, Place the pH probe into the cup with the

7.01 solution, be sure to hold the probe so that it does not touch the bottom/sides of the cup. The correct pH 7 value will sit in the 1900 -2300 range. Once the value has stabilized press the pH 7 button to save.

1338

PH4 PH7

2031

7. With both values saved, press the check mark icon to save and exit.

6. After recording in pH 7 solution, rinse the pH probe in water one last time before placing it back into it’s protective housing. Rinse out and partially ll pH probe’s protective housing with fresh 4.01 buffer solution.

NOTE

Calibration of the optional pH probe is highly recommended each time a new production lot is started to ensure accuracy. If the probe has been sitting in its protective housing unused for 3 weeks or longer, it is highly recommended to calibrate the pH probe.

Rev 2, 18.06.19

23

3.6

The Fumotic® is our patented system that enables you to introduce humidity when necessary. The water is drawn out of a tank situated on top of your Maturmeat® and fed directly into the Fumotic®. The tank needs to be lled periodically, and should be checked daily, specically before the end of the business day, or at any time when you will be away from the Maturmeat® for an extended period of time. Doing this will help avoid triggering H20/Flavour level alarms. The aroma tank works on the same principal but uses a avoring liquid instead of water to introduce into your recipe, this can be added manually during a default climatic recipe or preprogrammed into a custom made recipe.

DANGER

System Damage Use zero solid residue liquids only, do not use corrosive or explosive liquids; do not use liquids that increase in volume when heated. Failure to do so can cause damage to the unit and /or the user.

FUMOTIC® DESCRIPTION AND SUPPLY TANKS

Water Filter

Water Line

Level Arm with

electric sensor

Connection to

PLC

Liquid Level Sensor:

Introduced in late 2013 is the electronic leveling system, this innovation allows for simpler connection to the Fumotic® and a higher degree of accuracy when reading water

levels.

3.7

°fH

ppm, mg/L

This chart shows the maxium duration of the lter’s life based on the Hardness of water passing through

it.

9

18 27 36 45

0.9

1.8

2.7

3.6

4.5

WATER FILTER

dGH, °dH

16.07

32.13

48.20

64.26

80.33

gpg

15.41

30.82

46.22

61.63

77.04

°e, °Clark

12.83

25.65

38.48

51.30

64.13

Fumotic®

November 2013 - Present

Max.Duration

220L 110L

80L 60L 50L

Water Filter:

The contents of the lter and bacteriostatic housing itself meets the most stringent quality standards certied by the FOOD AND DRUG ADMINISTRATION ( title 21, section 173.25, paragraph A, sub-paragraph 1). The lter’s nylon fabric with a ltration level of 150 microns complies with directive EEC 128/1990 and certied to FDA standards (title 21, paragraph 177). The homopolymer polypropylene structure is also FDA certied.

NOTE

The water used in conjuction with the Fumotic® should have a low mineral content to prevent calcium build up inside the Fumotic®. Calcium buildup inside the Fumotic® can create many problems, please contact a local Maturmeat® service point for assistance.

24

Rev 2, 18.06.19

Vapor out

Drain out Aroma in Water in

3.8

FUMOTIC® REAR VEIW

Reducer:

This adapter is connected on your Fumotic® to allow for the waterline from the Water tank

Aroma Pump

Vapor out: connects inside the unit to add humidity or aroma/avor

Drain out: expels any overow from Fumotic®

Aroma In: connects directly to aroma/avor tank

Water In: connects directly to water tank, dual purpose connection

can be connected to direct waterline

Screen: prevents large particles from entering the fumotic, this is not

a substitute for a lter.

to be connected.

Direct Connect:

The waterline connected to the Fumotic® is dual purpose. From the factory, the water tank is connected, but this can be removed and connected directly to a dedicated waterline. See page 23 for instructions.

3.9

FUMOTIC® FRONT VEIW

Level probe sensitivity adjustment: This should not be touched

Level probe inverter: This should not be touched

Breaker switch: A safety measure to prevent overloading of the

circuit, can also be used to manually shut off the Fumotic®

Vapor discharge: manual discharge of vapor

12 Point connection: (12 pin twin model, 9 pin all other models)

4 point connection: Connector for tank level system

25

Rev 2, 18.06.19

3.10

HOW TO CONNECT DIRECT WATERLINE TO FUMOTIC®

It is very imorprtant to note that there must be no more then 2.5 bar (35 psi) of pressure at any time in the water line bieng connected to the Fumotic®

1. Push on ring around water tube and pull hose.

WA

T

E

R

Connection Point

4. From water tank, follow level sensor wire until you reach the wiring duct. Open wiring duct and locate connection point.

2. Unscrew and remove reducer.

5. Disconnect line and insert the closed loop.

3. Connect using a standard water hose connection 3/4”, do not over tighten

DANGER

Electrical Shock Hazard Unplug/Disconnect power before touching wiring of any kind. Failure to do so can result electric shock or death.

6. Place wiring neatly back in wiring duct

7. Turn on water supply, and check for leaks.

8. Turn power back on to

unit.

3.11

SCALE FORMATION INSIDE FUMOTIC®

Scale build up is caused by the high mineral content in your water also know as “Hard water”. Scale build up inside the Fumotic

®

will reduce performance and cause severe damage. Should scale build up inside your Fumotic® contact your local Maturmeat® service point for assistance, the process to remove scale from the system requires removal of the Fumotic® and the use of solutions to dissolve the scale and uids to clean and purify the system rendering it safe for use with food. Be advised that the manufacturers warranty is voided when scale/calcium is found anywhere in the humidication system from the tanks leading into the Fumotic® to inside of the Maturmeat® itself.

26

Rev 2, 18.06.19

3.12

CLEANING MATURMEAT®

Cleaning Maintenance:

Cleaning your Maturmeat® should be done as often as needed or part of your HACCP program. AISI 304 stainless steel has a layer of oxide preventing rust. Using abrasive and/or corrosive deter-

gents can deteriorate this layer. Follow the steps below for an efcent and thorough cleaning.

Before beginning, be sure to remove all food product and Maturmeat® accessories, such as guides, grills/shelves, and hanging rods. Using a mild detergent, spray all internal surfaces including vent holes, corners, steam output valve, door/s and glass panel/s. Never spray Humidity

probe directly.

Current Recipe

AGED BEEF

TOTAL TIME

999 Hrs

TEMPERATURE

1.3˚C

SET

POINT

12:35 24/03/2018

1.0˚C

REMAING TIME

999 Hrs

SET

POINT

MATURING

TOTAL TIME

999

PHASE 1 OF 1

REMAING TIME

999

HUMIDITY

75%

81%

5.6

SET

POINT

PH

5.8

From the recipe screen, press the C.I.P. Icon and conrm, this will start a 2 stage, 2 hour cleaning in place recipe that will use Maturmeat® highest temperature, and humidity settings to clean and nish off with a low humidity environment designed to dry all internal surfaces.

Using paper towel, wipe down all internal sufaces that may have residual moisture. Thoroughly drying your Maturmeat® will ensure its proper functionality and hygenic state.

Rev 2, 18.06.19

27

CLEANING MATURMEAT® continued

Condensing Unit:

All condensing units require regular maintenance. The purpose of the condenser is to release absorbed heat; If the condenser coils are clogged with dirt or the ns are bent it restricts or block air ow through the coils and interferes with the heat exchange. This causes the system to work harder and shortens the life of your compressor. Please check your condensing unit regularly. Please unplug the unit’s power or shut down power to the unit if connected directly to an electrical panel before attempting to clean. You can use compressed air to clear away and loose dirt or dust that may impair normal use.

NOTE

A general preventative maintenance schedule must be established to protect your Maturmeat®. A copy of the general preventative maintenance schedule (MOD_001 ENG) can be found inside the unit along with this user manual. Based on tests performed at a factory level, It is highly recommend that this maintenance occur at regular intervals once every 3 months, annually.

DANGER

Shock Hazzard Before attempting to clean any part the unit, unplug the unit’s power or shut down power to the unit if connected directly to an electrical panel, failure to do so can result in serious injury or death.

3.13

EMPTYING THE DRAIN TRAY

DANGER

Slip Hazzard Overow from the drain tray as a result of neglecting to empty it can result in serious injury or death.

Your Maturmeat® has a tray, which collects excess water moisture. The tray should be emptied daily to avoid overowing onto your oor creating the possibility of unsafe or unsanitary conditions in your workplace.

28

Rev 2, 18.06.19

3.14

TEMPERATURE MAINTENANCE

You can cross referance the follow variable codes with the list found on pages 36 - 41

Heating and cooling is managed in the neutral zone on the basis of the temperature set point and the temperature differentials (parameters DTNC and DTNF). Cooling is activated when the set point +(DTF value) is exceeded and remains enabled until the set point is reached (with DTNF = 0). Heating is activated when the temperature goes below the set point -(DTNC value) and remains enabled until the set point is reached (with DTNC = 0). It is possible to set a “dead zone” with the parameters (DTNC) and (DTNF) which de-activates heating and cooling when the temperature is between the set point -(DTNC) and the set point +(DTNF).

ºC

(SetºC)+DTF

Cold On

(SetºC)+DTNF

(SetºC)

(SetºC)+DTNC

(SetºC)+DTC

Dehumidication

Activated

Humidication

Activated

The parameter (TSF) creates a delay between the cooling system’s switch off and it’s subsequent re-activation. Heating can be deactivated with the parameter CA (CA = 0 disables the heating relay under all conditions).

Cold Off

Neutral Zone

Heat Off

Heat On

Time(s)

1

0

Time(s)

1

0

Time(s)

Rev 2, 18.06.19

29

3.15

HUMIDITY MAINTENANCE

You can cross reference the follow variable codes with the list found on pages 36 - 41

Humidication and dehumidication is managed in the neutral zone on the basis of the humidity set point and the humidity differentials (parameters DUU and DUD). Dehumidication is activated when the set point +(DUD value) is exceeded and remains enabled until the set point is reached (with DUNS = 0). Humidication is activated when the humidity value falls below the set point -(DUU value) and remains enabled until the set point is reached (with DUNI = 0). It is possible to set a “dead zone” with parameters (DUNS) and (DUNI) which deactivates humidication and dehumidication when the humidity is between the set point

-(DUNI) and the set point +(DUNS). Humidication and dehumidication management can be excluded with the variables (U) and (DE). With the (HR) variable you can decide whether to show the humidity value on the display or not. There are three dehumidication modes found in parameter (DEU):

0. Dehumidify with cooling (cooling is activated to dehumidify, heating is activated only to maintain the ambient temperature;

1. Dehumidify with heating (heating is activated to dehumidify, cooling is activated only to maintain the ambient temperature;

2. Separate dehumidication (the dehumidication system is activated without the use of heating and cooling, they will only be activated in the event of thermoregulation). It is possible to set a limit on the dehumidication phase with parameter (LDE) by agging an

alarm.

It is possible to set a limit on the humidication phase with parameter (LUM) by agging an

alarm.

(Set RH%)+DUD

(Set RH%)+DUNS

(Set RH%)

(Set RH%)+DUNI

(Set RH%)+DUU

Dehumidication

Activated

Humidication

Activated

RH%

Dehumidication On

Dehumidication Off

Neutral Zone

Humidication Off

Humidication On

Time(s)

1

0

Time(s)

1

0

Time(s)

30

Rev 2, 18.06.19

3.16

USB Drive Mode

Once finished, turn off power and disconnect the USB cable

®

FIRMWARE UPDATE Sicur Food Control®

Please follow these directions closely, failure to do can result in complete failure of the device your trying to update, be sure to connect and disconnect cables when power is OFF, or unless otherwise directed. Alternatively, u s e t h e l i n k t o s e e t h e v i d e o o n l i n e

https://youtu.be/3aRbbZq-MOw

USB

Micro USB port

Micro USB

With your Maturmeat® powered down, connect your micro USB cable to the port on the back side of the controller, and the USB to your computer.

Welcome

24/03/2018 12:35

Once the 2 devices have been connected. power up your Maturmeat®. Your controller will now display the communication mode screen, and a new window will open on your computer. Copy/Cut the rmware le from its current location and paste into newly opened window. A small uploading window will apear and will take several seconds (depending on computer) to begin. Once completed, power down your Maturmeat and disconnect the micro USB cable from the controller.

After powering back up, navigate to the welcome screen. on the bottom lefthand corner you will nd the updated rmware version.

Serial

10002156, FW.1.15, PLC-A1.37, PLC-B1.37

Patent #1395586 - Climatouch

31

Rev 2, 18.06.19

3.17

FIRMWARE UPDATE PLC’S

Please follow these directions closely, failure to do can result in complete failure of the device your trying to update, be sure to connect and disconnect cables when power is OFF, or unless otherwise directed.

Pins to connect bridge for communication mode

PLC A PLC B

Reset

Button

TTL connect

Step 1.

• With a computer connected to the internet, connect the TTL Cable to install drivers.

• Open Flashloader.exe program or download form internet and install on your computer.

Reset

Button

Step 2.

• Before continuing stop any running program on Maturmeat® and power down.

• With NO power to Maturmeat® connect the TTL cable to the PLC.

TTL USB

Bridge

Step 3.

• Place the bridge on the 2 pins on the PLC to enable communication made.

• After all connections a r e m a d e p o w e r u p

Maturmeat®.

Step 4.

• Start Flashloader and begin to congure the connection.

• Page 1 Select Com Port Baud Rate: 115.200 Time Out (S): 5 Parity: Even Echo: Disabled

32

Target is readable. Please click “Next” to proceed

Remove protection

Step 5.

• Page 2 The PLC will be read quickly if successful the Target Readable message will appear in the window, if not press the reset button on the PLC just above the jumper.

Rev 2, 18.06.19

Please, select your device in the target list

Target

STM32_Connectivity-line_64K

STM32_Connectivity-line_128K STM32_Connectivity-line_256K

Version

Step 6.

• Page 3 From the target drop down box be sure to select 64K. Press Next.

FIRMWARE UPDATE PLC’S continued

Please, select your device in the target list

Target

Version

STM32_Connectivity-line_64K

Download to device

C:\PLCStagionello124.hex

Customer Dealer Producer

****

1

2 3

4

5 6

7

8 9

0 C

.

Esc

OK

-

Target STM32_Connectivity-line_64K

Map ﬁle STM32_Connectivity-line_64K.STmap

Operation DOWNLOAD

File name C:\PLCStagionello124.hex

Step 7.

• Press Next

Step 10.

• Power down Maturmeat® before removing cables.

• Make sure to disconnect the bridge from both pins (Communication mode) and cover 1 pin only (Normal operation).

3.18

Mini Sim

Step 8.

• Page 4 Go to the “Download to device” section.

• Select the le to update , download the PLC rmware

Step 9.

• Page 5 the download will start on its own, once complete “download successful” will appear.

(ie. PLC Maturmeat 126.hex).

NOTE

Follow the same procedure to update the 2nd PLC. Once both PLC’s have been updated, power up Maturmeat®. Finally you can go back into the recipe and continue production.

NETWORK CONNECTION

Connection to the Network requires a Mini Sim (purchased separately in your country) of at least 1 GB of data only per month. Once ready the Mini Sim can be slid into its dedicated slot on the back of the controller, (with or without power).

With the Mini Sim in place, navigate to home screen, select Dealer and enter code xxxx (for code contact local Maturmeat® dealer). Select Variables and scroll down to APN. Press the pencil Icon and enter the code provided by your service provider. Press save/exit Icon.

Rev 2, 18.06.19

Current Recipe

AGED BEEF

TOTAL TIME

999 Hrs

TEMPERATURE

1.3˚C

SET

POINT

12:35 24/03/2018

REMAING TIME

999 Hrs

1.0˚C

TOTAL TIME

SET

POINT

999

PHASE 1 OF 1

MATURING

REMAING TIME

HUMIDITY

75

81%

999

%

5.6

SET

POINT

PH

5.8

Power down Maturmeat®, wait 5 seconds and power back up. Once power returns to controller, you will be back on the recipe screen. At the bottom right hand corner, the link icon should now be blue.

33

3.19

TROUBLESHOOTING

Alarm

Code

E01

E02

E07

E08

Description

Ambient probe failureE00

Humidity probe failure

Evaporater probe failure (in this case any defrost cycle will last for the time set in the defrost variable)

Low freon level

High Freon pressure

Possible Cause/

Recommendations

· Check the ambient probe’s state

· If the problem persists, replace the probe

· Check the humidity probe’s state and connections

· Calibrate using a secondary Probe or replace probe if neccessary

· Check power to evaporater probe

· If the problem persists, replace the probe

· Check the amount of freon in system

· Check the condenser fan or the thermostatic expansion valve

· Make sure that the condenser is clean

E09

E10

E11

E12

Humidification time exceeded · Check the humidifier operation

Dehumidification time exceeded

Door Open

Condenser high temperature alarm

· Check the freon pressure

· Check for ice on the evaporator

· Check the door/s are closed

· Check the door switch

· Check the temperature on top of unit

· Check if the condenser fan is working

· Check if the condenser is clean

· Check power to the compressorThermal protection compressor failureE13

34

Rev 2, 18.06.19

Alarm Code

Description

Possible Cause/

Recommendations

Maximum or minimum humidity alarm

Fan two stopped · Check that varible AV2 is set to 0

E17

Fan one stopped

Air exchange failure

· Check that varible AV1 is set to 0

E16

E21

E23

E20

E22

E18

Low level H

2

0/Aroma

E15

No Power

· Refill tank with corresponding liquid

Minimum or maximum temperature alarm.

Condenser probe failure (If the probe is broken, the condenser low temperature control for fan shut-down is not taken into consideration)

· Check the state of the ambient probe and calibrate using a secondary certified probe

· Replace probe if neccessary

· Check power to the air exchange kit

· Check the humidity probe for correct operation

· Calibrate using a secondary certified probe or replace probe if neccessary

· Check the state of the compressor

· The probe does not read the temperature correctly or the compressor’s stop/run command is not working.

· This alarm will only appear as a code once power is restored

No Communication PLC AE14

·

· Check power to the compressorNo Communication PLC BE24

TROUBLESHOOTING continued

Rev 2, 18.06.19

35

4.1

SYSTEM VARIABLES

Variable Description Value

HOT temperature dierential

DTC

DTF

DTNC

DTNF

DUU

This refers to the main SET-POINT. It is expressed in an absolute value and denes the temperature hysteresis for HOT with reference to the temperature SET POINT.

COLD temperature dierential This refers to the main SET-POINT. It is expressed in an absolute value and denes the temperature hysteresis for COLD with reference to the temperature SET POINT.

Hot temperature NEUTRAL zone This refers to the main SET-POINT. Heater is not enabled in the neutral zone.

Cold temperature NEUTRAL zone This refers to the main SET-POINT. Cooling is not enabled in the neutral zone.

HUMIDIFICATION dierential This refers to the humidity SET-POINT. It is expressed in an absolute value and denes the humidication hysteresis with reference to the humidity SET POINT.

Di. Minimum 0.2 Di. Maximum 10

Di. Minimum 0.0

Di. Maximum 3

Di. Minimum 0.0

Di. Maximum 3

Di. Minimum 1

Di. Maximum 10

Default

2.0 °C

0.2

0

7%

DUD

DUNS

DUNI

DEHUMIDIFICATION dierential This refers to the humidity SETPOINT. It is expressed in an absolute value and denes the dehumidication hysteresis with reference to the humidity SET POINT.

Upper humidity NEUTRAL zone This refers to the main SET-POINT. Humidication is not enabled in the neutral zone.

Lower humidity NEUTRAL zone This refers to the main SET-POINT. Dehumidication is not enabled in the neutral zone.

Di. Minimum 1

Di. Maximum 10

Di. Minimum 1

Di. Maximum 10

Di. Minimum 1

Di. Maximum 8

7%

1

36

Rev 2, 18.06.19

Variable Description Value

Drainage duration (minutes) At the end of the defrost cycle, cooling, dehumidication and fan systems are stopped for the set SGO time.

Min 1 minute

Max 60 minutes

0 min.....20 min

0 DISABLED

DS

FAN PAUSE After defrosting and after draining (if set in SGO ), the delay countdown begins.

Interval set in hours between defrost periods.

Defrost temperature. Defrosting is carried out until the temperature read by the evaporator probe is achieved (if the probe fails to read temp, the defrost is completed with the DS set time)

0h.....24h

0 DISABLED

-50°C.....+100°C

0 min.....20 min

0 DISABLED

IS

PV

SGO

TS

Maximum defrost duration (minutes).

Default

2h

20 min

10°C

5 min

0 min

ABT

Low temperature alarm This allows a minimum ambient temperature value to be dened. An alarm will be set o below the ABT temperature; the alarm will appear onscreen, and an audiable beep will sound the existence of the anomaly. The alarm is triggered after the RAT time.

ABT <-50°C = OFF

ABT<AAT by 1.0

-4°C

High temperature alarm This allows a maximum ambient temperature value to be dened. An alarm will be set o above the ABT temperature; the alarm will appear onscreen, and an audiable beep will sound the existence of the anomaly. The alarm is signalled after the RAT time. The alarm does not interrupt any defrosts in progress.

Low humidity alarm This allows a minimum humidity value to be dened for the space to be humidied. The alarm is activated below the ABU value, the alarm will appear onscreen, with an audiable beep. The alarm is triggered after the RAU time.

AAT>200°C = OFF

AAT>ABT by 1.0

ABU<AAU by 1%

ABU< 1%=OFF

AAT

ABU

4°C

0%

HIGH humidity alarm This allows a maximum humidity value to be dened for the ambient to be humidied. The alarm is activated above the AAU value, the alarm will appear onscreen, with an audiable beep. The alarm is triggered after the RAU time.

AAU>ABU by 1%

AAU >99%=OFF

AAU

100%

SYSTEM VARIABLES continued

Rev 2, 18.06.19

37

SYSTEM VARIABLES continued

Variable Description Value

VTE

VTC

M

AG

PVS

AVA

AVF

RAT

Evaporator probe temperature displayed (temp will not be displayed if ESE = 0).

Condenser probe temperature displayed (temp will not be displayed if ESC = 0).

Door switch input status (with door closed).

Aroma water input status.

Fan pause during defrosting.

Fan enablement during aroma.

Fan enablement during cooling.

Alarm notication time delay for minimum or maximum temperature.

Temperature

0=NO

1=NC

0=NO 1=NC

0=fans not operating

1=fans operating

0=DISABLED

1=ENABLED

0=DISABLED

1=ENABLED

0=INSTANTANEOUS

0<=OFF

0 min….240 min

Default

Read

Only

Read

Only

1

0

1

90 min

RAU

VMC

TSF

DEU

U

DE

Alarm notication time delay for minimum or maximum humidity.

Fans in continuous operation. If enabled during defrosting they stop if PVS=0.

Minimum time between cooling shut o and the next subsequent switch on. It also stops the fans if they are not enabled for other functions.

Dehumidication mode selection Separated dehumidication enables hot and cold only for temperature.

Enable Humidication.

Enable Dehumidication.

0=INSTANTANEOUS

0<=OFF

0 min….240 min

0=DISABLED

1=ENABLED

0 min…10 min

0 DISABLED

0=COOLING

1=HEATING

2=SEPARATE

DEHUMIDIFICATION

0=DISABLED

1=ENABLED

0=DISABLED

1=ENABLED

30 min

0

1 min

0

1

38

Rev 2, 18.06.19

Variable Description Value

Humidity management. If disabled, the humidity is not shown on the display.

-20%.....0.....+20%

0=DISABLED

1=ENABLED

CSU

Exclude evaporator probe.

Ambient probe value correction.

Condenser probe value correction.

-20°C.....0.....+20°C

0=DISABLED

1=ENABLED

CSA

ESE

HR

CSC

Humidity probe value correction.

Default

To be

calibrated

To be

calibrated

To be

calibrated

1

ESC

Exclude condenser probe.

0=DISABLED

1=ENABLED

1

Defrost type, cycle inversion (with hot gas), resistance or static. The cold output is also enabled with hot gas. Static defrost will still reach the temperature the end of the defrost cycle.

Minimum value that can be attributed to the temperature set point.

1=HOT GAS

0=RESISTANCE

2=STATIC

-50°C.....+200°C

LST < HST by 1°C

SBR

LST

1

-3°C

Enable Heat.

0=DISABLED

1=ENABLED

CA

1

Maximum value that can be attributed to the temperature set point.

-50°C.....+200°C

HST>LST by 1 °C

HST

35°C

DBF

Temperature dierential with reference to the set point for COLD BLOCK. This constitutes the SET -DBF limit below which the cooling start relay and the Dehumidication relay are disabled.

0°C.....+40°C

0°C

DBC

Temperature dierential with reference to the set point for HOT BLOCK. This constitutes the SET +DBF limit above which the heating start relay and the Humidication relay are disabled.

0°C.....+40°C

0°C

RATC

Alarm time delay for maximum condenser temperature.

0<= OFF

0=INSTANTANEOUS

0 min.....240 min

1 min

DEHUMIDIFICATION time limit. If dehumidication fails to reach the humidity SET POINT within the LDE time, an alarm will be triggered.

0 min.....240 min

0=DISABLED

LDE

0

SYSTEM VARIABLES continued

Rev 2, 18.06.19

39

SYSTEM VARIABLES continued

Variable Description Value

VU

BVC

DVC

RAP

AMTC

DMTC

FC

Fan enablement during humidiﬁcation. This function is directly related to the humidiﬁer.

Condenser fan stop. If the BVC is higher than the condenser probe reading, the fan stops. This function also takes into consideration hot gas defrosting.

Allows condenser fan to restart after this many degree points.

Door/s open alarm delay. A value below 0, disables the alarm. A value of 0 creates an instant alarm. Once alarm is triggered all functionality is stopped except alarm and internal light.

Condenser maximum temperature alarm. AMTC is not blocked by BVC if there is an overlap.

Condenser max temp alarm must drop this many degree points before alarm does not reappear onscreen.

Duration of cooling cycle enablement. If the ambient probe fails, it works for a total FC minutes. The FC countdown starts at the end of the PFC time.

0=DISABLED

1=ENABLED

0°C.....130°C

BVC<0°C = OFF

1°C.....30°C

0 min.....120 min

0°C.....130°C

>130°C OFF

1°C.....30°C

0 min.....120 min

0=DISABLED

Default

1

10

°C

5°C

1 min

48°C

10°C

15 min

PFC

LR

PF

LUM

VC

TF

LO

ESPH

Pause cooling cycle. This variable is only considered by FC time.

Coolant level inlet status.

Freon high pressure inlet status.

Humidiﬁcation time limit. If humidiﬁcation fails to reach the humidity SET POINT within the LUM time, an alarm will be triggered.

Enable hot ventilation only.

Cold thermal inlet status.

Air change inlet status.

Exclude PH probe.

0 min.....120 min

0=DISABLED

0=NO

1=NC

0=NO

1=NC

0 min.....120 min

0=DISABLED

1=ENABLED

0=NO

1=NC

0=NO

1=NC

0=DISABLED

1=ENABLED

5 min

0

1

0

1

40

Rev 2, 18.06.19

Variable Description Value

Stand-by inlet status.

0=NO 1=NC

DU

Fan 1 malfunction alarm. If enabled, this function allows me to send an alarm when fan 1 stops or if sensor 1 is disconnected.

PH probe correction.

Disable cold + dehumidiﬁcation inlet status.

-5.00.....0.00.....+5.00

0=N0

1=NC

0=DISABLED

1=ENABLED

CSPH

AV1

SDY

DFD

Disable humidity inlet status.

Default

0

AV2

Fan 2 malfunction alarm. If enabled, this function allows me to send an alarm when fan 2 stops or if sensor 2 is disconnected.

0=DISABLED

1=ENABLED

0

Enable fans in dehumidiﬁcation only.

Block defrost temperature reading.

0=DISABLED

1=ENABLED

0=DISABLED

1=ENABLED

VDE

BTUS

0

Disable hot+humidiﬁer+smoke inlet status.

0=N0

1=NC

DCUF

0

Block softening temperature reading.

0=DISABLED

1=ENABLED

BTUR

0

BTUA

Block air change temperature reading.

0=DISABLED

1=ENABLED

0

HACF

HACCP data storage frequency.

0.....240 min

240

PSWD

Dealer Password.

Default

0

Manufacturer Password.

Default

PSWP

1234

Positive pH diﬀerential.

0.....14

DPHP

14

Negative pH diﬀerential.

DPHN

0.....14

14

FAHR

Change temp value to display in fahrenhiet.

0=DISABLED

1=ENABLED

0

EPSU

Screen lock enable/disable.

0=DISABLED

1=ENABLED

Screen lock Password.

Default

PSWU

****

SYSTEM VARIABLES continued

Rev 2, 18.06.19

41

SYSTEM VARIABLES continued

Variable Description Value

APN

APNU

APNP

SVUS

SVPW

SVIP

SVPT

LSPH

LIPH

APN GPRS.

APN username.

APN password.

Server username.

Server password.

Server address.

Server port.

pH upper limit.

pH lower limit.

provided by ISP

leave empty

0.....14

Default

To be added

xf

password

156.54.169.93

80

7

4

RAPH

AAPH

ALWO

pH alarm delay.

pH alarm on/o.

Always on.

0=INSTANTANEOUS

0 min....240 min

0=DISABLED

1=ENABLED

0=DISABLED

1=ENABLED

50 min

1

0

42

Rev 2, 18.06.19

4.2

-3°C+35°C

MATURMEAT® SPECIFICATIONS

The Maturmeat® line is entirely built in AISI 304 stainless steel CE certied to be used in contact with a food. The technical specications and models are described in the table below:

Model Size

MATC150TF

MATC060TF

MATC100TF

MATC200TF

MATCTWITF

STGTWCOMB

90 X 78 X 211

110 X 78 X 132

73 X 78 X 211

140 X 78 X 211

4.3

148

88

Temp Range Voltage

-3°C+35°C

+2°C+35°C

230 +/-10%

Hz

50/60

Sicur Food Control® SPECIFICATIONS

210

156

Current Recipe

AGED BEEF

TOTAL TIME

999 Hrs

TEMPERATURE

1.3˚C

SET

POINT

12:35 24/03/2018

1.0˚C

REMAING TIME

999 Hrs

TOTAL TIME

SET

POINT

999

PHASE 1 OF 1

MATURING

REMAING TIME

HUMIDITY

75%

81%

999

5.6

SET

POINT

PH

5.8

Kw Amp Noise Kg Door

3.99

2.80

2.37

4.14

4.09

17.3

11

10.8

18

17.8

<72

200

150

140

250

252

253

1

2

1

2

148

210

Back Side

Rev 2, 18.06.19

Connection (Printer)

Dip Switches Micro USB (Firmware

update) Power Supply

RJ10 to PLC A

Mini Sim slot (GSM)

Antenna connection

43

®

Sicur Food Control

Power supply

Voltage 230 V~ ± 10% 50Hz/60Hz

Max. absorbed power (electronic control only) 10 V A

Climatic conditions

Working temperature - 5.....+50°C

Storage temperature -10.....+70°C

Ambient relative humidity Less than 90% RH

General Characteristics

Type of connectable probes (temperature) NTC 10K 1%

Resolution (ambient temperature) 0.1° C

Probe reading precision (ambient temperature) ± 0.1°C

Reading range -50.....+200°C

Humidity probe 0-100% 4-20 mA

Humidity probe reading

Humidity probe reading range 0-99% RH

Outlet characteristics

Description Installed relay Card outlet characteristics Notes

precision see characteristics of humidity probe

SPECIFICATIONS conituned

Cold (outlet 16-17) (30 A-C1 Relay) 30A 240V - (AC3) (2HP) (100K cycles)

7 outlets from 18 to 29 6 outlets from 18 to 29

Dimension characteristics

dimensions

Climatouch® dimensions

4.4

FUNCTIONS MANAGED BY Sicur Food Control

(16 A-C1 Relay) 16A 250V - (AC1) (4KW) (10M cycles)

180 x 50 x 130 mmMASTER

118 x 30 x 89 mm

®

All the outlets are clean unpowered contacts.

- Display and regulation of set temperature, set humidity (neutral zone) and set PH (read only) parameters.

- Enable/disable stand-by status

- Probe alarm warnings

- Regulation of air cycle control parameters

- Regulation of defrosting parameters

- Regulation of rest period parameters

- Regulation of fan parameters

- Regulation of air exchange kit (Standard on models 150kg, 400kg, 800kg, 300kg and 600kg. Optional on models 60kg, 100kg, 200kg twin 100+100kg and Combo)

- Regulation and management of control parameters for the smoking/avouring and/or humidication stages

- Display of the outlet status

- Simultaneous display of temperature, humidity and pH values

- Display and management of both, default climatic recipes and saved recipes created by you, with automatic variation of the times set for the individual stages and for temperature, humidity, smoking/avoring, fan speed, rest periods and air cycle periods.

- Clock and date function

44

Rev 2, 18.06.19

4.5

PLC A SPECIFICATIONS

1 2 3 4

33 3245 44 43 42 41 40 39 38 37 36 35 34

31 30 29 28 27 26 25 24 23 22 21 20

PLC (Programmable Logic Controller)

A

Communication Connections

5 6 7 8 9 10

pH Probe

Connection

2 Pin 3 Pin

To

Controller

To

PLC B

Power Supply Section

1 & 2: Power supply 24 V/AC/DC 50/60 Hz

Digital Input Section

3 & 9: Humidity probe 4.20 mA (0-100 Rh%) 7 & 8: Evaporator probe 5 & 6: Ambient probe 44 & 45: Stand-by forcing 40 & 45: Door Switch 43 & 45: Force hot disable 42 & 34: Force cold disable 41 & 45: Force humidication disable RJ10 Connection: RJ10 to RJ10 com cable to controller 2 Pin: Cover both pins for com mode during rmware update 3 Pin: DWL to USB cable for use during rmware update

Digital Output Section

32 & 33: Compressor 20 & 21: Heating 22 & 23: Flavouring 24 & 25: Humidication 26 & 27: Dehumidication 28 & 29: Rest Cycle 30 & 31: Alarm RJ10 Connection: RJ10 to RJ10 com cable to PLC B

Rev 2, 18.06.19

45

4.6

PLC B SPECIFICATIONS

45 44 43 42 41 40 39 38 37 36 35 34

PLC (Programmable Logic Controller)

Communication Connections

1 2 3 4

5 6 7 8 9 10

2 Pin 3 Pin

31 30 29 28 27 26 25 24 23 22 21 20

B

To

PLC A

Power Supply Section

1 & 2: Power supply 24 V/AC/DC 50/60 Hz

Digital Input Section

5 & 6: NTC condenser probe 44 & 45: Low H20/avouring level alarm 43 & 45: Low Refrigerant level alarm 42 & 45: High Freon pressure alarm 41 & 45: Compressor thermal alarm 40 & 45: Air exchange alarm RJ10 Connection: RJ10 to RJ10 com cable to PLC A 2 Pin: Cover both pins for com mode during rmware update 3 Pin: DWL to USB cable for use during rmware update

Digital Output Section

20 & 21: Defrost 22 & 23: Low ventilation 24 & 25: High ventilation 26 & 27: Air exchange 28 & 29: Light 30 & 31: Condenser fan

46

Rev 2, 18.06.19

L

N

32A

20A 22B

20B 24B

26B

28B

Fumotic®

230V

Digital

power

supply

230V

24V

1A

1B

1Display

C

1

Heat Element

Door Frame

33A

Compressor

C

1

Heat Element

Fans

21A

21B

Solenoide

Defrost

Heat Element

Evaporator Tray

Heat Element

Drain

25B

Barrel

Fan

27B

LED

Light

29B

Condenser Fan

31B

N Fumotic®

Ambient Probe

Evaporator Probe

Door Switch

+

-

Humidity Probe

5B6B5A6A7A8A45A

40A

3A

9A

2A

2B

2 Display

Safety Thermostat

Heat Element

Fans

Safety

Thermostat

Electrical Schematic

60kg / 100kg Model

Red

White

2

Solenoide

23B

230V

Male 2pin

H

2

0 Level

Female 2pin

Male 2pin

Aroma Level

Liquid Level Sensor

Male 4pin

Aroma Level

Female 2pin

H

2

0 Level

Condensor Probe

liguori S.

Ufficio tecnico

Cliente

22-07-2013

Centro

Elaborazione Dati

Arredo Inox S.r.l.

Zona Industriale Località Zigari

88900 - Crotone

P.I. 02729540795

liguori Salvatore

Revisione

17-06-2019

Data

yB d

e ngiseDal

acS

30B

Fan Air

Exchange

Drain

Fumotic®

2

0

2

High

Low

1

Digital

power

supply

230V

12V

2

9

3

Common Fumotic®

Alarm Fumotic®

45B

Alarm Fumotic®

44B

25A

Humidity Fumotic®

22A

24A

23A

Aroma Fumotic®

6

Ground Fumotic®

1

547

8

Male 9pin

2

9

3

65

7 8

1

4

1

3

2

1

2

1

2

1

2

1

2

4.7

ELECTRICAL SCHEMATIC 100kg

Rev 2, 18.06.19

47

L

N

Fumotic®

230V

Heat Element

Door Frame

33A

Heat Element

Fans (L)

21A

21B

Solenoid

Defrost

Heat Element

Evaporator Tray (R)

Heat Element

Drain (R)

Heat Element

Drain (L)

27B

Condenser

Fan

31B

N Fumotic®

2A

2B

2Display

Safety Thermostat

Heat Element Fans (L)

Safety Thermostat

Heat Element Fans (R)

Heat Element

Fans (R)

Heat Element

Evaporator Tray (L)

Fan Air

Exchange

Red

White

Compressor

230V

liguori S.

Ufficio tecnico

Cliente

22-07-2013

Centro

Elaborazione Dati

Arredo Inox S.r.l.

Zona Industriale Località Zigari

88900 - Crotone

P.I. 02729540795

liguori Salvatore

Revisione

17-06-2019

Data

Scala

Designed By

32A

20A

20B 24B

22B 26B

28B

30B

1A

1B

1Display

Electrical Schematic

150kg Model

Ambient Probe

Evaporator Probe

Door Switch

+

-

Humidity Probe

5B6B5A6A7A8A45A

40A

3A

9A

Condensor Probe

Solenoide

Drain

Fumotic®

Digital

power

supply

230V

24V

C

1

Safety

Thermostat

2

C

1

2

C

1

2

25B

Barrel

Fan (L)

23B

0

2

High

Low

1

25B

Barrel

Fan (R)

23B

0

2

High

Low

1

LED

Light

29B

Digital

power

supply

230V

12V

Common Fumotic®

Alarm Fumotic®

45B

Alarm Fumotic®

44B

25A

Humidity Fumotic®

22A

24A

23A

Aroma Fumotic®

6

Earth Fumotic®

1

547

8

2

9

3

Male 9pin

2

9

3

65

7 8

1

4

Male 2pin

H

2

0 Level

Female 2pin

Male 2pin

Aroma Level

Liquid Level Sensor

Male 4pin

Aroma Level

Female 2pin

H

2

0 Level

1

3

2

1

2

1

2

1

2

1

2

4.8

ELECTRICAL SCHEMATIC 150kg

48

Rev 2, 18.06.19

L

N

33A

21B

Heat Element Drain (R)

27B

Condenser

Fan

31B

N Fumotic®

Heat Element Drain (L)

Compressor

Solenoide

230V

liguori S.

Ufficio tecnico

Cliente

22-07-2013

Centro

Elaborazione Dati

Arredo Inox S.r.l.

Zona Industriale Località Zigari

88900 - Crotone

P.I. 02729540795

liguori Salvatore

Revisione

Data

Scala

Designed By

17-06-2019

Common Fumotic®

Ambient Probe

Evaporator Probe

Door Switch

+

-

Humidity Probe

5B6B5A6A7A8A45A

40A

3A

9A

Alarm Fumotic®

45B

Alarm Fumotic®

44B

25A

Humidity Fumotic®

22A

24A

23A

Aroma Fumotic®

Condensor Probe

Electrical Schematic

200kg Model

Solenoid

Defrost

Fan Air

Exchange

Heat Element

Evaporator Tray (L)

Heat Element

Evaporator Tray (R)

Heat Element

Door (R)

Heat Element

Door (L)

Fumotic®

230V

32A

20A

20B 24B

22B 26B

28B

30B

2A

2B

2Display

Red

White

1A

1B

1Display

Drain

Fumotic®

Digital

power

supply

230V

24V

C

1

Safety

Thermostat

2

Heat Element

Fans (L)

21A

Safety Thermostat

Heat Element Fans (L)

Safety Thermostat

Heat Element Fans (R)

Heat Element

Fans (R)

C

1

2

C

1

2

25B

Barrel

Fan (L)

23B

0

2

High

Low

1

25B

Barrel

Fan (R)

23B

0

2

High

Low

1

LED

Light

29B

Digital

power

supply

230V

12V

2

9

3

6

Earth Fumotic®

1

547

8

Male 9pin

2

9

3

65

7 8

1

4

Male 2pin

H

2

0 Level

Female 2pin

Male 2pin

Aroma Level

Liquid Level Sensor

Male 4pin

Aroma Level

Female 2pin

H

2

0 Level

1

3

2

1

2

1

2

1

2

1

2

4.9

ELECTRICAL SCHEMATIC 200kg

Rev 2, 18.06.19

49

L

N

Fumotic®

230V

Heat Element

Door Frame (R)

33A (L)

Compressor (L)

Heat Element Fans (L)

21A (L)

Condenser Fan (R)

31B (R)

N Fumotic®

Safety Thermostat

Heat ElementFans (L)

Safety

Thermostat

(R)

32A

20A

24B

22B 26B

Heat Element

Door Frame (L)

Safety

Thermostat

(L)

(R)

21B (L)

Heat Element

Evaporator Tray (L)

Solenoide

Defrost (L)

Heat Element

Drain (L)

Heat Element Fans (R)

21A (R)

Safety Thermostat

Heat Element Fans (R)

33A (R)

Compressor (R)

1Display (L) 1A (R) 1B (R)

Fan Air

Exchange (R)

Condenser Fan (L)

31B (L)

Solenoide (R)

230V

Solenoide (L)

liguori S.

Ufficio tecnico

Cliente

22-07-2013

Centro

Elaborazione Dati

Arredo Inox S.r.l.

Zona Industriale Località Zigari

88900 - Crotone

P.I. 02729540795

liguori Salvatore

Revisione

Data

Scala

Designed By

17-06-2019

1Display (R)1A (L) 1B (L)

2Display (L) 2A (R) 2B (R) 2Display (R)2A (L) 2B (L)

20B 28B

30B

32A

20A 22B

24B

26B

20B 28B

30B

Heat Element

Evaporator Tray (R)

21B (R)

Heat Element

Drain (R)

Solenoide

Defrost (R)

Fan Air

Exchange (L)

Electrical Schematic Table1

Twin 100+100kg Model

Drain Fumotic®

C

1

2

C

1

2

C

1

2

C

1

2

Digital

power

supply

230V

24V

27B (L)

27B (R)

25B (R)

Barrel

Fan (R)

23B (R)

0

2

High

Low

1

25B (L)

Barrel

Fan (L)

23B (L)

0

2

High

Low

1

LED

Light

29B (L)

Digital

power

supply

230V

12V

LED

Light

29B (R)

Digital

power

supply

230V

12V

2

12

3

4.10

ELECTRICAL SCHEMATIC TWIN 100+100kg TABLE 1

50

Rev 2, 18.06.19

Common

Fumotic®

Condensor Probe (L)

Ambient Probe (L)

Evaporator Probe (L)

Door Switch (L)

Humidity Probe (L)

5B (L)

6B (L)

5A (L)

6A (L)

7A (L)

8A (L)

45A (L)

40A (L)

3A (L)

9A (L)

22A (L)

24A (L)

Condensor Probe (R)

Ambient Probe (R)

Evaporator Probe (R)

Door Switch (R)

+

-

Humidity Probe (R)

Humidity 2

Fumotic®

Aroma 2

Fumotic®

22A (R)

24A (R)

48B (L)

liguori S.

Ufficio tecnico

Cliente

22-07-2013

Centro

Elaborazione Dati

Arredo Inox S.r.l.

Zona Industriale Località Zigari

88900 - Crotone

P.I. 02729540795

liguori Salvatore

Revisione

Data

Scala

Designed By

17-06-2019

+

-

5B (R)

5A (R)

7A (R)

45A (R)

3A (R)

6B (R)

6A (R)

8A (R)

40A (R)

9A (R)

Electrical Schematic Table2

Twin 100+100kg Model

Aroma 1

Fumotic®

23A (R)

6

Humidity 1

Fumotic®

25A (R)

5

23A (L)825A (L)

7

4

Alarm 1

Fumotic®

45B (R)

10

Alarm 1

Fumotic®

44B (R)

9

Alarm 2

Fumotic®

45B (L)

11

Ground

Fumotic®

1

Female 2pin

Male 4pin

Aroma Level

Female 2pin

H

2

0 Level

1

3 4

2

1

2

1

2

Liquid Level Sensor

Male 2pin

Aroma Level

1

2

Male 2pin

H

2

0 Level

Liquid Level Sensor

1

2

Male 12pin

321

654

121110

987

4.11

ELECTRICAL SCHEMATIC TWIN 100+100kg TABLE 2

Rev 2, 18.06.19

51

21

11

A1

22

24

12

14

A2

21

11

A1

22

24

12

14

A2

21

11

A1

22

24

12

14

A2

21

11

A1

22

24

12

14

A2

K1

K2

Aroma Pump

K3

Single Output Fumotic® 60/100/150/200

K4

Female 4pin

H20 Level

Aroma Level

Ufficio tecnico

Centro

Elaborazione Dati

Arredo Inox S.r.l.

Zona Industriale Località Zigari

88900 - Crotone

P.I. 02729540795

Liguori Salvatore

Revisione

18-06-2019

N4L2

L

N

1

2

4

Solenoid Vapor

Manual Release

4

2

Pressure

Switch

1

Solenoid Vapor

N

Fumotic

Bivalente 1 via

L

N

Common

Alarm

Aroma

Female 9pin

Drain

Humidity

3412

2

936 5

7814

G

Pump Thermostat

Water Pump

Solenoid

Water

Intake

141211A2A1

MinMaxCom

Boiler Heat

Element

Thermofuse

Level Relay

Water

Level

Probe

G

Curcuit

Breaker

Electro

Magnetic

Filter

U1 U3

G

4.12

ELECTRICAL SCHEMATIC FUMOTIC® 60/100/150/200KG

52

Rev 2, 18.06.19

Ufficio tecnico

Centro

Elaborazione Dati

Arredo Inox S.r.l.

Zona Industriale Località Zigari

88900 - Crotone

P.I. 02729540795

Liguori Salvatore

Revisione

18-06-2019

21

11

22

24

12

14

K1

K6

K7

Electro

Magnetic

Filter

U1

U3

N4

L2

1

2

4

Solenoid Vapor

Manual Release 1

1

2

4

Solenoid Vapor

Manual Release 2

Aroma Pump 1

Aroma Pump 2

141211A2A1

MinMaxCom

Boiler Heat

Element

Thermofuse

Solenoid Vapor 1 Solenoid Vapor 2

4

2

1

Pressure Switch

Pump Thermostat

Water Pump

Aroma 1

Common

Ground

Drain

Humidity 2

Aroma 2

Alarm 2

Alarm 1

Solenoid

Water

Intake

Double Output Fumotic®

Thermofuse

Curcuit

Breaker

L

N

L.

L

Female 4pin

34

12

Alarm 2 L.

A1

A2

21

11

22

24

12

14

A1

A2

21

11

22

24

12

14

A1

A2

21

11

22

24

12

14

A1

A2

21

11

22

24

12

14

A1

A2

21

11

22

24

12

14

A1

A2

21

11

22

24

12

14

A1

A2

Fumotic

Bivalente 2 vie

Female

12pin

K2 K3 K4 K5

Level Relay

Water

Level

Probe

Humidity 1

3 2 1

6 5 4

12 11 10

9 8 7

H

2

0 Level

Aroma Level

Twin/Combo

G

4.13

ELECTRICAL SCHEMATIC FUMOTIC® TWIN 100+100KG

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53

5.1

Arredo Inox Srl is the exclusive licensed manufacturer of the patents from Alessandro Cuomo Brevetti Milano This limited warranty covers all standard plug-in cabinets and walk-in units up to 800kg maximum load. Arredo Inox Srl warranties its equipment to the original purchaser against defects in materials or workmanship for a period of one year from the date of installation. This limited warranty is not transferable. Warranties for parts and labor last one year, If service work is carried out under Limited Warranty, this will not extend the Limited Warranty period for the unit, or for the new parts. The warranty is voided by improper placement/storage, use, or when used in ambient temperatures exceeding

32oC / 89oF, please refer to user/instructional manual for further details. The warranty period begins on the date of instal-

lation, after validating the warranty by sending an e-mail to the following address ufcioqualita@stagionellostore.com enclosing the installation worksheet, and applies only if the purchaser has not violated any of the exclusions or limitations listed below.

What is not covered under this Limited Warranty

• Normal wear and tear;

• Deliberate or negligent damage, damage caused by failure to observe operating instructions, incorrect installation or by connection to the wrong voltage, damage caused by chemical or electro-chemical reaction, rust, corrosion or water damage including but not limited to damage caused by excessive minerals in the water supply, damage caused by abnormal environmental conditions;

• Consumable parts, these include, but are not limited to: light bulbs, bulb enclosures, batteries, fuses, and gaskets;

• Non-functional and decorative parts, which do not affect normal use of the appliance, including any scratches and possible color differences;

• Any build up of scale/calcium a) in and/or around the lines leading into or exiting the Fumotic®, b) within the Fumotic® itself;

• Accidental damage caused by foreign objects or substances and cleaning or unblocking of lters, drainage systems;

• Charges for service calls resulting in a diagnosis of equipment that was properly operating including, but not limited to: diagnosing equipment operation in a defrost mode, rest/recovery period, air cycling period, air exchange period, or power to the equipment was disconnected or interrupted, or that was shut down by over current or high/low pressure controls, or that the indicating temperature or humidity device was incorrectly calibrated;

• Failures caused by a) alteration/modications or parts installed but not authorized by manufacturer, b) abuse and/ or misuse of equipment, c) failure to provide adequate air ow around condenser and/or evaporator air coils, and/or d) failures caused by environmental effects and/or outside inuences, including but not limited to re damage, smoke damage, or explosions;

• Cleaning debris or removing ice from a heat transfer surface, not caused by a defect in materials and workmanship;

• The replacement of refrigerant without evidence of a leak in the system components;

• Adjustments of any operation control such as the thermostatic expansion valve, defrost components, pressure, oil safety, or temperature thermostat/controller;

• Repairs not carried out by our appointed service providers and/or an authorized service contractual partner or where non-original parts have been used;

• Repairs caused by installation, which is faulty or not according to specication;

• Transportation damages of any kind;

• Cost for carrying out the initial installation of the unit;

LIMITED WARRANTY

Due to the fact that Maturmeat® uses programs that are modiable by it’s operator, Arredo Inox srl accepts no responsibility for product loss, spoilage, unsafe/unhealthy or unsanitary products produced in the Maturmeat®. Please carefully read the instructional manual before attempting to install your unit to avoid injury and to ensure proper installation. Thoroughly inspect your unit after unpacking and report any damage during transit to your local area dealer, distributor, reseller, agent, etc. and transport company. All warranty claims must be made to the local area dealer, distributor, reseller, agent, etc. In the case where the unit is purchased directly from the manufacturer all warranty claims must be made to ufcioqualita@stagionellostore.com. Any repair or replacement of a covered component may be made with a functionally equivalent component, as determined by Arredo Inox Srl. Installed in the electronic control settings, default recipes and climatic variables of operation are to be considered indicative and otherwise be changed and / or user programmable in case of damage and / or failure of the food content in the machine as a result of execution the same, the manufacturer cannot be held responsible, civil and / or criminal and may not be charged at the same in anyway.

Humidity and Temperature Sensors/ Probes: The probes in each Maturmeat® used should calibrated with a certied instrument and by trained personnel, all probes installed on the machines are very sensitive, it is recommended that they be calibrated each time a new production lot is started. Each unit is thoroughly tested before shipment, any inaccuracies or operating problems before and after the installation must be reported to the manufacturer within the rst 8 days to ensure proper function, the manufacturer cannot be held liable in such case.

pH Probe Storage: The probes should be stored in a protective capsule or in a container with their membranes immersed in a 3M KCI solution. The storage temperature should be between 10°/30°C, and never below -5°C. In case of loss of the protective capsule during transport or storage, the KCI could be removed easily by rinsing the probe in water. The probe will not suffer any consequences from this loss. The electrode must always be kept in its storage capsule lled with the corresponding electrolytic solution. The sensitive membrane should never be dry. If you do not have electrolyte solution, you can submerge the electrode in pH 4 buffer solution. Never store the electrode in distilled water.

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5.1

PROPER DISPOSAL

User’s Information

Under Directives 2002/95/EC, Directive 2002/96/EC of the European Parliament and of the Council on the restriction of the use of certain hazardous substances in electrical and electronic equipment and DIRECTIVE 2003/108/EC amending Directive 2002/96/EC on waste electrical and electronic equipment.

Correct Disposal of This Product (Waste Electrical & Electronic Equipment) (Applicable in the European Union and other European countries with separate collection systems) This marking on the product, accessories or literature indicates that the product and its electronic accessories (e.g. charger, headset, USB cable) should not be disposed of with other household waste at the end of their working life. To prevent possible harm to the environment or human health from uncontrolled waste disposal, please separate these items from other types of waste and recycle them responsibly to promote the sustainable reuse of material resources. Household users should contact either the retailer where they purchased this product, or their local government ofce, for details of where and how they can take these items for environmentally safe recycling. Business users should contact their supplier and check the terms and conditions of the purchase contract. This product and its electronic accessories should not be mixed with other commercial wastes for disposal.

If outside of Europe, please refer to the Laws and bylaws specic to your Country, State, Province, Region, County, Municipality, etc., on how to properly dispose of this unit.

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55

WWW.ARREDOINOX.IT

Via F. Mancuso 18, Zona Industriale

88900 - Crotone (KR) Italy

Tel. +39 0962/931654 Fax +39 0962/931685

info@arredoinox.it

56

Rev 2, 18.06.19

Via F. Mancuso 18, Zona Industriale

88900 - Crotone (KR) Italy

Tel. +39 0962/931654 Fax +39 0962/931685

info@arredoinox.it

www.arredoinox.it

WWW.ARREDOINOX.IT

57

Rev 2, 18.06.19

Omcan MATC060TF, MATC150TF, MATC400TF, MATC200TF, MATC150TW Operators Manual

Specifications and Main Features

Frequently Asked Questions

User Manual