Traulsen RBC400RT, RBC200, RBC200RT, RBC400 User Manual

Quality Refrigeration

OWNER’S MANUAL

Instructions for the installation, operation,

and maintenance of Blast Chiller Models:

RBC50 (50 lb. capacity undercounter model)
RBC100 (100 lb. capacity reach-in model)
RBC200 (200 lb. capacity roll-in model)
RBC200RT (200 lb. capacity roll-thru model)
RBC400 (400 lb. capacity roll-in model)
RBC400RT (400 lb. capacity roll-thru model)

This Traulsen unit is built to our highest quality standards. We build our refrigerators, freezers, blast
chillers and heated cabinets this way as a matter of pride. This philosophy has made Traulsen the
leader in commercial refrigeration since 1938. We thank you for your choice and confidence in
Traulsen equipment and we know you will receive many years of utility from this equipment.

All Traulsen units are placed on a permanent record file with the service department. In the event
of any future questions you may have, please refer to the model and serial number found on the name
tag affixed to the unit. Should you need service, however, call us on our toll free number, 800-825­8220 between 7:30 am and 4:30 pm CST, Monday thru Friday. It is our pleasure to help and assist
you in every possible way.

IMPORTANT WARRANTY NOTES

RBC50 & RBC100 Owner/Operators

Please Contact [phone] ext. #6115 upon start-up to register your warranty

RB200/RBC200RT & RBC400/RBC400RT Owner/Operators

Please Contact [phone] ext. #6112 after installation but before start-up in order to register

your warranty and arrange for a mandatory free Installation Validation & Service Check

(allow at least 72 hours from time of call for this to be performed)

Contact your local Hobart/Traulsen sales representative to arrange for a free on-site

demonstration (after warranty registration and/or installation validation)

FORM NUMBER TR35850 REV. 4/07 P/N 375-60217-00

I. INTRODUCTION

Thank you for your decision to purchase a Traulsen Blast Chiller. This important piece of food
safety equipment is built to our highest standards and will provide you with years of dependable
service. However, it is important to note that although this product is designed to chill product from
135°F down to below 41°F within FDA/HACCP guidelines, several operational factors, such as
product temperature, density, loading, etc. will all effect actual chilling performance. As a result,
although easy to use, the operation of blast chilling requires diligent attention on the part of the
operator(s) in order to insure proper results.

It is also important to note many perceived service problems can actually be attributed to
operational issues, resulting in lost product and/or service down time. Please review the
instructions contained in this manual completely, and make certain that all operators are well trained
in the equipments proper use.

TABLE OF CONTENTS

GETTING STARTED: QUICK START CHECK-LISTS & GUIDELINES

Blast Chiller Installation Checklist Page 2
Blast Chiller Quick Start Checklist Page 3
Basic Operating Guidelines Page 4

SECTION 1: RECEIPT, INSTALLATION, CARE & MAINTENANCE

I. Introduction Page 1
II. Receipt Inspection Page 5
III. Installation

a-Location Page 5
b-Packaging Page 5
c-Wiring Diagram Page 5
d-Installing Legs or Casters Page 5
e-Assembly Of Models RBC400 & RBC400RT Page 5
f-Cord & Plug Page 6
g-Electrical Requirements Page 6
h-Proper Clearances Page 6
i-Condensate Removal Page 7
j-Remote Unit BTU Requirements Page 7
k-Remote Unit Cut-Out Settings Page 7
l-Sealing Roll-In/Roll-Thru Units Page 7
m-ON/OFF Power Switch Page 7.
n-Installing RBC50 Control Panel Page 8

IV. Care & Maintenance

a-Cleaning The Condenser Page 8
b-Printer Supplies Page 8
c-Installing Printer Paper Page 8/9
d-Cleaning The Exterior Page 9
e-Cleaning The Interior Page 9
f-The Serial Tag Page 9

V. Other

a-Service Agency Check & Start-Up Page 9
b-On-Site Blast Chill Training Page 9
c-Service Information Page 9
d-Demonstrations Page 9
e-Blast Chill Video Page 9
f-Blast Chill Data Communications Kit Page 9

SECTION 2: CONTROL OPERATION DETAILS

VI. The SmartChill® Control

a-The SmartChill Control - Overview Page 10
b-Printing Capability Page 10
c-Control Basics Page 10
d-Start-Up Page 10
e-Over Temperature Page 10
f-In The Event Of A Power Interruption Page 10
g-Getting Started Page 10
h-EZ Start Page 10

VII. Operating The Blast Chill Control

a-Starting A Chill Cycle By Temp Page 11-12
b-Starting A Chill Cycle By Time Page 13
c-Starting A Chill Cycle By Product Page 14
d-Chill By Product Feature - Product List Page 15
e-Refrigerated Hold Mode Page 16
f-Staring A Manual Defrost Page 16
g-Printing Batch/Chill Cycle Data Page 17
h-Set-Up Products Page 18
i-Set-Up Users Page 19
j-Accessing The SYSPAR Page 20
k-SYS PAR Page 21

SECTION 3: OTHER/MISC.

VIII. SmartChill® Communications

a-Introduction Page 22
b-System Requirements Page 22
c-Operation Page 22
d-Communicating With SmartChill Page 22

e-Hardware Connection Page 22
IX. Glossary Page 23
X. Replacement Parts List Page 24
XI. Summary of Error Messages Page 25
XII. Warranty Information Page 26
XIII. Mechanical Trouble Shooting Guide Back Cover

-1-

Blast Chiller Installation Checklist

Model RBC50

1) Insure proper clearances, no obstruction to either front louver for at least 24” from cabinet face.

2) Install all eight legs or casters, insuring that the unit is level for proper operation (see section III d.
for more details).

3) Install the control panel (see section III n. for more details). Before doing so be sure to perform a
visual inspection of the control to insure that no connections have come loose during shipment.

4) Plug both power cords into separate, dedicated 115 volt/20 amp outlets (see section III f. for more
details).

5) Insure that paper supply for both printers are properly installed and that the printers themselves are
operational (see section IV c. for more details).

Model RBC100

1) Insure proper clearances, no obstruction to either front louver for at least 24” from cabinet face, 6”
along left side, 4” along the right side, and 6” behind the unit

2) Install the legs or casters, insuring that the unit is level for proper operation (see section III d. for
more details).

3) Make condensate removal provisions (see section III h. for more details).

4) Hardwire the cord to a dedicated 220/60/1 volt, 4 wire, 20 amp circuit (see section III g. for more
details).

5) Insure that paper supply for both printers are properly installed and that the printers themselves are
operational (see section IV c. for more details).

Models RBC200 & RBC200RT (same for models RBC400 & RBC400RT but please see section III e. for
additional installation/assembly instructions)

1) Insure proper clearances, no obstruction to either front louver for at least 12” above the cabinet
and 4” along the right side (for the drain tube). Unit must be located on a level surface.

2) Seal the unit to the floor (see section III l for more details).

3) Install the door ramp(s), (see section III l. for more details).

4) Make condensate removal provisions (see section III h. for more details). Note that two drain outlets
are provided. Please insure that the unused drain line is properly plugged to prevent leaks.

5) Plug the power cord into a dedicated 115 volt/20 amp outlets (see section III g. for more
details).

IMPORTANT NOTE
In order to accomplish blast chilling, models RBC200 and RBC200RT require one, and models RBC400 and
RBC400RT require two properly sized remote condensing units (see section III j. for more details). After this
installation has been completed by a qualified refrigeration technician, please call Traulsen Service at (800)
825-8220 in order to arrange for your free on-site installation validation.

6) In order to properly charge the system, at the completion of installation

this must be run in blast chill mode for at least 90-minutes. To do so...

`1-Select: BY TIME from the main menu.

2- Then select the default setting CHILL (default) or scroll up or down

to select this mode.

3- Next select the default cycle time 01:30 (1 hour & 30 minutes) or

scroll up or down to select this time.

4- Finish by selecting START to initiate the test cycle.

MAIN MENU AIR 35°F

BY TEMP BY PROD

BY TIME

08:05:01 MORE

BY TIME

TYPE: CHILL

↓↓

↓CYCLE TIME: 01:30

↓↓

MAIN START

↑↑

↑

↑↑

7) Insure that paper supply for both printers are properly installed and

that the printers themselves are operational (see section IV d. for more
details).

GENERAL NOTE:

In the event that the owner’s manual is not available, please visit
www. traulsen.com in order to view/print the latest version.

-2-

BY TIME

TYPE: CHILL

↓↓

↓CYCLE TIME: 01:30

↓↓

MAIN START

BY TIME

TYPE: CHILL

↓↓

↓CYCLE TIME: 01:30

↓↓

MAIN START

↑↑

↑

↑↑

↑↑

↑

↑↑

Blast Chiller Quick Start Checklist

Starting a Chill Cycle - All Models

1) Load product into the blast chiller. Both full and partial loads are OK,
but for best results evenly distribute product throughout the interior
tray slides or roll-in rack.

2) Insert a food probe into the top, bottom and middle level pans. The
probe should be located in the center of the food pan, at about the
halfway point of the product depth.

3) Close the door.

4) Press the EZ Start button.

The Blast Chill Process - All Models

1) While in a blast chill cycle, cold air is rapidly being circulated around
the food pans in order to remove heat as rapidly as possible.

2) Actual chill times will vary depending on many product related factors
such as starting temperature, product density, cycle load, content, etc.

3) To insure food safety, the probes constantly monitor product core
temperature(s) throughout each chill cycle, as well as during any
holding period afterwards. Reports available at the end of each chill
cycle can then be used by the operator to confirm that both FDA
critical control points were met in accordance with the current food
code.

Concluding a Chill Cycle - All Models

1) Upon each probe reaching target temperature (37°F) an audible alarm
will sound for 30-seconds, and the probe number on the control
display will continuously flash “DONE.”

2) Press the button alongside the probe flashing “DONE” in order to
conclude that probe’s batch.

3) The control will now display the print menu.
3a. Press BOTH to receive both record and label printouts
3b. Press RECORD to receive only the record printout
3c. Press LABEL to receive only the label printout
3d. Press NONE if no printouts are desired.

NOTE: After printing has completed for either the RECORD, LABEL or
BOTH, the control will continue to display the print menu until NONE
is selected. This allows for multiple copies of each to be printed as
needed.

4) Repeat for any remaining probes as they complete in turn. Pressing
NONE after the final probe has completed returns the display to the
MAIN MENU.

5) Any probes used should be properly sanitized prior to use in another
batch.

For more details and/or to make use of other

control features please refer to pages 12 - 23 of this manual.

-3-

Basic Operating Guidelines

Chilling Within HACCP Guidelines

1) The current FDA Food Code allows much more time for safe chilling
than 90-minutes. This actually requires two critical control points of:

a) From 135°F to 70°F within two hours, then...
b) From 70°F to below 41°F within four hours, for a total chill time

from 135°F to below 41°F of no more than six hours.

2) Total chill times can exceed six hours in duration and still be safe.
This safety threshhold does not include:

a) Any time needed for product to chill from any start temp down to

135°F, or...

b) Any time elapsed to chill to below 41°F.

Loading

1) To achieve quickest chill times product should be loaded into pans to
a depth of no greater than 2”.

2) Products should always be loaded into the shallowest pan possible.

3) Chilling of products of greater than 2” depth is often possible within
FDA guidelines. However please note that actual chill times are a
function of: Start Temperature, Product Density, Product Depth, and
Total Load.

4) Chilling of products, such as whole cooked chickens or meatloaf can
be accomplished. However these should be positioned inside the
chiller to allow the air-flow to contact the greatest surface area of the
product.

Covering

1) Product does not always need to be covered. However before doing so

please consider the following potential scenarios...

a) If large loads of especially hot product are chilled there is the

potential to freeze the coil.

b) Loads of uncovered product that require especially long chilling

times may have the potential to experience surface drying.

c) Loads that are left uncovered in the chiller for long periods after

completion of a chill cycle may also experience surface drying of
the product if left uncovered.

d) Loads of especially liquid product, such as soup, are highly

recommended to be covered in order to prevent accidental
spillage.

e) Some foods, such as rice and pasta, are particularly vulnerable

to drying and so should always be covered.

Use of Food Probes

1) For most accurate results food probes should be used. These need to
be properly placed in the center of the thickest part of the product to
insure an accurate temperature reading.

2) Some products are not suitable for use of food probes. These
products...

a) Should be chilled BY TIME.
b) The correct chill time should be established by the operator based

upon actual product testing.

c) The end cycle temperature should be verified manually with an

clean, accurate thermometer as soon as the pre-established chill
time elapses.

For details about using your Traulsen blast chiller within a
cook/chill operation please refer to form number TR99999.

-4-

II. RECEIPT INSPECTION

III. INSTALLATION (continued)

All Traulsen products 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. All interior fittings have been
carefully secured and the legs or casters are boxed and
strapped inside to prevent damage. Door keys will be
attached to the handle with a nylon strip. The handle is
protected by an easily removable nylon netting.

You should carefully inspect your Traulsen unit for dam­age during delivery. 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 filed immediately. If damage is subsequently
noted during or immediately after installation, contact
the respective carrier and file a freight claim. Under no
condition may a damaged unit be returned to Traulsen
without first obtaining written permission (return autho­rization).

III. INSTALLATION

III. a - LOCATION:
Select a proper location for your Traulsen unit, away from
extreme heat or cold. Allow enough clearance between
the unit and the side wall so that the door (s) may open
a minimum of 90°.

III. b - PACKAGING:
All Traulsen units are shipped from the factory bolted to
a sturdy wooden pallet and packaged in a durable card­board container. The carton is attached to the wooden
skid with the use of large staples. These should first be
removed to avoid scratching the unit when lifting off the
crate.

To remove the wooden pallet, first if at all possible, we
suggest that the cabinet remain bolted to the pallet dur­ing all transportation to the point of final installation.
The bolts can then be removed with a 3/4” socket
wrench. Avoid laying the unit on its front, side or back
for removal of the pallet.

NOTE: Traulsen does not recommend laying the unit
down on its front, side or back. However, if you must
please be certain to allow the unit to remain in an up­right position afterwards for 24 hours before plugging it
in so that the compressor oils and refrigerant may settle.

III. c - WIRING DIAGRAM:
Refer to the wiring diagram for any service work per­formed on the unit. Should you require a wiring dia­gram, please contact Traulsen Service at [phone],
and provide the model and serial number of the unit in­volved.

III. d - INSTALLING LEGS OR CASTERS:
6” high stainless steel legs are supplied standard for
models RBC50 and RBC100. Casters in lieu of legs are
available as an optional accessory for the same mod­els. These are shipped from the factory packed inside a
cardboard box which is strapped to one of the shelves
(two boxes for model RBC50 which requires either eight
legs or casters). Remove the nylon strap and open the

III. d - INSTALLING LEGS OR CASTERS (cont’d):
box(es), it should contain either four (4) legs or casters
(RBC50 x 8 or RBC100 x 4 and four bolts for each caster).

WARNING: THE CABINET MUST BE BLOCKED AND
STABLE BEFORE INSTALLING LEGS OR CASTERS.

To install the legs or casters, first raise and block the
unit a minimum of 7” from the floor. For installing legs,
thread the legs into the threaded holes on the bottom of
the cabinet (see figure 1). Be certain that all legs are
tightened securely. When the unit is set in its final posi­tion, it is important for proper operation that the unit be
level. The legs are adjustable for this purpose, turn the
bottom of the leg counter-clockwise to raise it, clock­wise to lower it. Level the unit from front to back as well
as side to side in this manner, using a level placed in the
bottom of the cabinet.

Fig. 1

Fig. 2

Please note that Traulsen units are not designed to be
moved while on legs. If the unit requires moving, a pal­let jack or forklift should be used to prevent damage.
For installing casters, the casters are “plate” type, and
require the use of four (4) bolts each to secure them
firmly to the cabinet bottom at each corner (see figure

2). The caster bolts are tightened using a 1/2” socket
wrench.

II. e - ASSEMBLY OF MODELS RBC400 & RBC400RT:
Double depth roll-in/roll-thru units are shipped as two
separate components which must be attached together
at the jobsite. To accomplish this, first, place the front
and rear cabinets in close proximity to each other being
careful to align the drain from the front of the rear unit
to the drain of the front unit. It will be necessary to level
both units together at this time.

Next, using two pipe clamps, pull the units together (see
figure 3). Install the covers over the gap formed between
the units From inside the cabinets, using the screws
provided, install the breaker strips using the strip as a
template.

Fig. 3 - Using two pipe
clamps, pull the two units
together and using the
screws provided. Align
the breaker strips as a
template for the screw
pattern inside and
outside the cabinet.

-5-

III. INSTALLATION (continued)

III. f - CORD & PLUG:
All Traulsen Blast Chill models (except model RBC100
which is supplied with a cord set but no plug) are supplied
with a cord & plug attached (for models RBC200 and
RBC200RT, the cord and plug supplied is for the self-con­tained maintenance compressor only, the 4HP remote con­densing unit requires a separate electrical connection of
its own). It is shipped coiled at the top of the cabinet, se­cured by a nylon strip. For your safety and protection, all
units supplied with a cord and plug include a special three­prong grounding plug on the service cord. Select only a
certified electrical outlet with grounding plug for power
source. NOTE: Do not under any circumstances, cut or
remove the round grounding prong from the plug, or use
an extension cord.

6” Clearance
In Rear

Fig. 5

III. g - ELECTRICAL REQUIREMENTS:
Model RBC50 is normally provided with two (2) grounding
type cords with plugs (NEMA 5-15P). Two (2) separate 115/
60/1 volt, 20 amp, grounded circuits with receptacle must
be provided by a certified electrician to assure proper op­eration of the equipment

115/60/1

Outlet #1

Model RBC100 is normally provided with a grounding type
cord without a plug. A dedicated 220/60/1 volt, 4 wire, 20
amp grounded circuit with receptacle should be provided
by a certified electrician to assure that the computerized
control is not adversely affected by the operation of other
equipment.

Models RBC200/RBC200RT are normally provided with one
(RBC400/RBC400RT are provided with two) grounded
cordset (NEMA 5-20P). A dedicated 115/60/1 volt, 20 amp,
grounded circuit should be provided by a certified
electrician to assure that the computerized control is not
adversely affected by the operation of other equipment.

(see figure 43).

Fig. 4

115/60/1

Outlet #2

Air

Intake

↓↓

↓

↓↓

6” Clearance
On Left

4”
Clearance
On Right

12” Clearance
On Top

↓↓

↓

↓↓

↑↑

↑

↑↑

III. h - PROPER CLEARANCES:
Model RBC50: Make certain that there are no obstructions
in front of the louver panels on the left and right front sides
of the unit. This will allow for sufficient air flow to the re­frigeration system and maintenance access.

Model RBC100: A minimum of 4” clearance on the right
side, 6” on the left side and 6” clearance in the rear (see
figure 5). This will allow for sufficient air flow to the
refrigeration system and maintenance access.

Models RBC200/RBC200RT & RBC400/RBC400RT: Insure
an overhead clearance of 12” and a rear clearance of 4”(see
figure 6). This will allow for sufficient air flow to the
refrigeration system and maintenance access.

-6-

4” Clearance
In Rear

↑

↑↑

↑↑

↑↑

↑↑

↑

Fig. 6

↑

↑↑

↑↑

4” Clearance On Right
Side For Drain Tube

↑↑

↑

↑↑

III. INSTALLATION (continued)

III. i - CONDENSATE REMOVAL:
All Traulsen Blast Chill models (except model RBC50)
require the use of a floor drain or floor mounted electric
condensate evaporator.

Model RBC100 requires either a floor drain or the use of
an optional bottom mounted electric condensate evapo­rative pan kit (BCACC-BMCE) for condensate removal.
The standard drain port location is at the rear of the unit
(see figure 7).

Front

↑↑

↑↑

↑

Of Unit

Evaporative
Pan Kit

Front

↑↑

↑↑

↑

Of Unit

Floor
Drain

Fig. 7

Models RBC200 and RBC200RT require either a floor
drain or the use of an optional floor mounted electric
condensate evaporative pan kit (BCACC-FMCE) for con­densate removal. Two drain ports are provided, located
at the right side and rear of the unit. Plug the unused
drain port with the male pipe thread plug supplied (see
figure 8).

III. j - REMOTE CONDENSING UNIT REQUIREMENTS:
This section applies only to models RBC200/200RT and
RBC400/400RT. A remote condensing unit, operating on
R-404A refrigerant, is required for Blast Chill operation
on these models. The remote condensing unit should
be capable of providing 18,700 BTU/hr @ -10°F evapora­tor temperature in a 90°F ambient environment.

4 HP air-cooled and 3 HP water-cooled remote condens­ing units are available from Traulsen as an optional ac­cessory. Increased capacity of the remote condensing
unit and line sizing will depend on the length and layout
of the connecting piping from the remote condensing
unit to the Blast Chill unit. Proper line sizing should be
defined by a qualified refrigeration engineer or techni­cian.

III. k - REMOTE UNIT CUT-OUT SETTINGS:
This section applies only to models RBC200/200RT and
RBC400/400RTRT. The low pressure cut-out of the re­mote condensing unit should be adjusted to obtain an
evaporator coil temperature NO LOWER THAN -15°F. I f
the length of the connecting piping is 40 feet or less, the
condensing unit low pressure cut-out settings will be
approximately 15 +/- 2 PSIG cut-out and 25+/- 3 PSIG
cut-in.

III. l - SEALING ROLL-IN/ROLL-THRU UNITS:
This section applies only to models RBC200/200RT and
RBC400/400RTRT Roll-In and Roll-Thru cabinets set
on the floor require the floor area to be flat and level. In
addition, after the cabinet is set in place, sealant should
be used around the perimeter of the base to comply with
NSF International requirements. After sealing the unit,
the enclosed ramp should then be installed.

III. m - ON/OFF SWITCH:
The Traulsen Blast Chiller models are all equipped with
a power ON/OFF switch intended to cut power to the
control as needed. In the event of routine maintenance
and/or service is needed, be certain to disconnect the
electrical power to the machine and follow lockout/tagout
Procedures.

Front

↑↑

↑↑

↑

Of Unit

Pipe
Thread
Plug

Fig. 8

NOTE: Local code should be consulted when plumbing
to drain port.

Evaporative
Pan Kit

This is located on top of models RBC100, RBC200,
RBC200RT, RBC400 and RBC400RT behind the louver
panel assembly. On model RBC50, this switch is located
on the right side of the control tower.

-7-

III. INSTALLATION (continued)

IV. CARE & MAINTENANCE

III. n - INSTALLING RBC50 CONTROL PANEL:
Model RBC50 is shipped with the control panel detached,
and laid flat, taped to the cabinet top (see figure 9). This
must be installed before use. To install:

Fig. 9

Remove the packing material and tape holding the con­trol to the top. Remove and retain the six (6) Phillips head
screws attaching the control cover to the frame. Also, re­move and retain the 1/4- 20 x 1/2” screws found in the
cabinet top. Next, position the control frame over the hole
in the unit top and attach using 1/2-20x1/2” screws (see
figure 10).

WARNING: DISCONNECT ELECTRICAL POWER
SUPPLY BEFORE CLEANING ANY PARTS OF THE
UNIT.

IV. a - CLEANING THE CONDENSER:
The most important thing you can do to insure a long,
reliable service life for your Traulsen is to regularly
clean the condenser coil. The self-contained condens­ing unit requires regularly scheduled cleaning to keep
the finned condenser clean of lint and dust accumula­tion. Keeping the condenser clean allows the cabinet
to operate more efficiently and use less energy.

To clean the self-contained condenser, first discon­nect electrical power to the cabinet and lift up the front
louver assembly. To lift this, remove the two screws
located on both sides at the bottom of the louver as­sembly. Once the screws are removed, the panel can
be pivoted upwards allowing full access to the front
facing condenser (for model RBC50, remove the four
Phillips head screws from the front louver panel, and
lift-off). Vacuum or brush any dirt, lint or dust from
the finned condenser coil, the compressor and other
cooling system parts. If significant dirt is clogging
the condenser fins, use compressed air to blow this
clear. Lower louver assembly and replace screws to
hold it in place. For care of the remote condensing
unit(s) used for models RBC200 & RBC200RT, consult
the manufacturer’s product literature.

Fig. 10

NOTE: Extreme care needs to be taken to insure that:
a- all wires connecting the control cover to the RBC50 are
not damaged in any way, nor mistakenly mounted between
the cover and cabinet during installation, which could re­sult in a short circuit, or...
b- that no connections are pulled off the control.

NOTE: Ensure that grommet is firmly in place, aligning
round hole in bottom of control housing with round hole
in unit top.

IV. b - PRINTER SUPPLIES:
Supplies to support the both standard SmartChill
control printers are available directly from our Parts
Department, or from your local Hobart Sales and
Service Office. In addition it may also be possible to
obtain one of these locally. The record printer paper is
standard thermal paper which is readily available at
most office supply outlets. Specifications are 2-1/2"
wide by 85" long:

Traulsen P/N 400-60003-00
Office Depot #302-224
Staples #PMF-5233

The label printer uses a special peel-off label stock,
Traulsen part number 400-60004-00. Each roll contains
225 labels.

IV. c - INSTALLING PRINTER PAPER:
To load the record printer paper, place a roll on the roll
shaft. Position the paper such that the paper feeds
from the back of the roll. This allows the thermal sen­sitive side of the paper to be on the upper surface as it
feeds through the printer. The ends of the roll shaft
are installed in the two roll holders.

®

Inspect paper roll, label roll, and spindles from rear of con­trol panel before installing panel. Reattach the control
cover to the frame using the six (6) Phillips head screws
previously removed.

Gently pull the feed door down and slightly forward. It
is located on the bottom of the printer and will open
about 90 degrees. Feed the paper into the loading slot
directly behind the door and push it up until the paper

-8-

IV. CARE & MAINTENANCE (cont’d)

V. OTHER

IV. c - INSTALLING PRINTER PAPER (cont’d):
extends about 1/4" in front of the printer. Then return the
feed door to its original position. If the feed door is not
closed, the printer will not operate. Labels are loaded in
the same manner. The label printer is located to the right
of the record printer as you look at the unit. After turning
the unit on, the label printer will automatically orient itself
for the next label.

IV. d - CLEANING THE EXTERIOR:
Exterior stainless steel should be cleaned with warm wa­ter, mild soap and a soft cloth. Apply with a dampened
cloth and wipe in the direction of the metal grain.
Avoid the use of strong detergents and gritty, abrasive
cleaners as they may tend to mar and scratch the surface.
Do NOT use cleansers containing chlorine, this may pro­mote corrosion of the stainless steel.

Care should also be taken to avoid splashing the unit with
water, containing chlorinated cleansers, when mopping
the floor around the unit. For stubborn odor spills, use
baking soda and water (mixed to a 1 TBSP baking soda to
1 pint water ratio).

IV. e - CLEANING THE INTERIOR:
For cleaning stainless steel interiors, the use of baking
soda as described in section “IV. b” is recommended. Use
on breaker strips as well as door gaskets. All interior fit­tings are removable without tools to facilitate cleaning. A
defrost cycle is the ideal time for performing interior clean­ing. For more information on the care of stainless steel
finishes, please refer to section XV.

V. c - SERVICE INFORMATION (cont’d):
If after checking the above items and the unit is still
not operating properly, please contact Traulsen (if
under warranty) or an authorized Traulsen service
agent. A complete list of authorized service agents
was provided along with your Traulsen unit. If you
cannot locate this, you may also obtain the name of a
service agent from the Service/Contact page of our
website: www.traulsen.com.

If service is not satisfactory, please contact our in­house service department at:

Traulsen
4401 Blue Mound Road
Fort Worth, TX 76106
[phone]

Traulsen reserves the right to change specifications
or discontinue models without notice.

V. d - DEMONSTRATIONS:
Traulsen sales representatives perform in-service op­erational training for the end-user. Contact your local
Traulsen Sales Representative (after completion of the
service agency start-up, on required models) to arrange
this.

V. e - SMARTCHILL DATA COMMUNICATIONS KIT:
Each Traulsen blast chiller is communications capable.
To make use of the optional communications feature,
please refer to section "X." of this manual.

V. OTHER

V. a - RBC200/RT SERVICE AGENCY CHECK & START-UP:
After installation and start-up of models RBC200 or
RBC200RT, please contact the Service Department at
[phone] to arrange for a “Mechanical Installation
and Operation Inspection,” which is required by Traulsen
in order to validate the warranty. On-site inspection not
required for models RBC50 and RBC100.

V. b - ON-SITE BLAST CHILL TRAINING:
Traulsen offers the operator comprehensive one and two
day, on-site training in the proper operation of your Blast
Chiller. Contact your authorized Traulsen equipment
dealer for pricing information.

V. c - SERVICE INFORMATION:
Before calling for service, please check the following:

Is the electrical cord plugged in?

Is the fuse OK or circuit breaker on?

Is the ON/OFF Power Switch in the ON position?

V. f - THE SERIAL TAG:
The serial tag is a permanently affixed sticker on which
is recorded vital electrical and refrigeration data about
your Traulsen product, as well as the model and serial
number. This tag is located inside the door on the right
interior wall of the cabinet.

READING THE SERIAL TAG

• Serial = The permanent ID# of your Traulsen

• Model = The model # of your Traulsen

• Volts = Voltage

• Hz = Cycle

• PH = Phase

• Total Current = Maximum amp draw

• Minimum Circuit = Minimum circuit ampacity

• Lights = Light wattage

• Heaters

• Refrigerant = Refrigerant type used

• Design Pressure = High & low side operating

pressures and refrigerant charge

• Agency Labels = Designates agency listings

-9-

VI. THE SMARTCHILL® CONTROL

VI. a - THE SMARTCHILL CONTROL - OVERVIEW:
This unit is equipped with our exclusive SmartChill
microprocessor control (Traulsen Blast Chill units
manufactured prior to 6/03 were equipped with the
DIGITRAUL II control, please refer to owner's manual
part number 375-60180-00 for more information).

MAIN MENU AIR 41°F

BY TEMP BY PROD

BY TIME

08:05:01 MORE

The SmartChill® Controller

EZ START

The SmartChill® controller provides the ability to:

• Select the chill mode: By Product, By Time or By

Temperature (chill or freeze)

• Display the current air and product temperatures

and time.

• Monitor product temperatures with three smart

probes to reduce chances of freezing.

• Select Soft Chill to reduce the chances of

freezing in the final phase of chilling.

• Provide service diagnostics to quickly check

machine functions and control circuitry.

• Send Chill

SmartChill® computer software, providing state
of the art HACCP data management.

VI. b - PRINTING CAPABILITY:
The standard printer provides the ability to:

®

Cycle data via an RS232 port to

• Print data from the last chill cycle with time,

date, and temperature information.

• Charts chill temperatures vs. time at intervals

that can be set by the supervisor.

The label printer can print a condensed "LABEL" type
of report with both PRODUCT and USER information.

VI. d - START-UP:

®

When power is turned ON to the blast chiller the start­up screen below appears.

SmartChill

RBC100

VERSION X.XX

VI. e - OVER TEMPERATURE:
An OVER TEMPERATURE situation occurs if interior
cabinet air temperature rises to 160°F or above. The
unit will shut down and a service technician should be
notified.

VI. f - IN THE EVENT OF A POWER INTERRUPTION:
Following a power interruption, the system resumes
at the previous activity. A report will also be printed
containing the time of the power loss and the time of
power return.

VI. g - GETTING STARTED:
The Traulsen Blast Chiller is designed to chill its
respective capacity of hot product from 135°F down to
40°F in approximately 90 minutes if loaded in pans no
more than 2” deep. However, it is important to follow
all the preceding guidelines for product loading and
batching in order to duplicate this performance
on-site.

Once you have insured that product is properly loaded
into the pans and batched correctly, proceed to the
next section in order to correctly operate the SmartChill
controls chill feature modes.

VI. h - EZ START FEATURE:
All Traulsen Blast Chillers built after June 1, 2006
include an “EZ-Start” feature which allows a blast
chill batch to be initiated with the touch of a single
button located on the main menu.

VI. c - CONTROL BASICS:
Begin by choosing a selection from the menu that
appears on the control's display by pressing the button
graphically connected to the display prompt. Four
buttons are arranged on the left and four on the right.
For example, to select BY TEMP, press the second
button on the left.

Please note that in order to use this feature, one or
more of the food probes must first be placed into hot
product which is at least 40°F warmer than the interior
cabinet temperature

When using this feature the factory preset chill cycle
parameters are: Blast Chill, By Temperature, with a
product end-point of 37°F, and are not adjustable by
the operator.

-10-

VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

Main Menu Display

MAIN MENU AIR 35°F

BY TEMP BY PROD

BY TIME

08:05:01 MORE

BY TEMPERATURE

TYPE: CHILL

↓↓

↓TARGET TEMP: 37

↓↓

°F

MAIN START

BY TEMPERATURE

TYPE: CHILL

↓↓

↓TARGET TEMP: 0

↓↓

°F

MAIN START

VII. a - STARTING A CHILL CYCLE - BY TEMP:
Use of the chilling mode BY TEMPERATURE means that product will be
constantly chilled until the food probe(s) temperature reaches the preset
target temperature, at which time the cycle is complete and operation reverts
to normal refrigerated holding mode.

The main menu should be displayed on the control. To begin a chill cycle BY
TEMPERATURE follow the below instructions:

STEP ONE: Press the button to the left of where BY TEMPERATURE is

shown on the display. The menu will then change to show TYPE
: CHILL.

STEP TWO: Select the TYPE by pressing the button to the left of where by

TYPE is shown on the display. The display will change between

↑↑

↑

↑↑

STEP THREE: Adjust the TARGET TEMPERATURE if you wish to deviate from

↑↑

↑

↑↑

CHILL (blast chill mode), SOFT (soft chill mode) and FREEZE
(freeze chill mode).

the factory preset temperatures (see chart below). This is
done by pressing the buttons to the left and right of the UP and
DOWN arrows.

MODELS BY TEMP RANGE

All Models Blast Chill 37°F 33-40°F

All Models Soft Chill* 37

All Models Freeze* 0

*Soft Chill and Freeze modes are not available on GC units.

FACTORY PRESET

TARGET RANGE

°F 33-40°F

°F -22-28°F

STEP FOUR: Insert the food probes into the food product as shown in

section VI. a.

NOTE: The SmartProbes sense the product temperature and are automatically selected (if product temperature
is 75°F or higher). If probes are not sensed, probes have to be enabled using the SELECT PROBE menu.

BY TEMPERATURE

TYPE: CHILL

↓↓

↓TARGET TEMP: 37

↓↓

°F

MAIN START

BY TEMPERATURE

TYPE: CHILL

↓↓

↓TARGET TEMP: 37

↓↓

°F

MAIN START

CHILLING AIR: 14°F

STEP FIVE: Close the door. You are now ready to begin chilling. If you are

satisfied with the selections made in steps 1 thru 3, press the

↑↑

↑

↑↑

NOTE: You can return to the MAIN MENU at any time by pushing the button to
the left of where MAIN is shown on the display.

↑↑

↑

↑↑

When a programmed batch has reached completion the alarm will activate,
providing an audible notification (buzzer). This can be turned OFF by p
the button to the right of where MUTE is shown on the display.
(This step is repeated as each probe reaches the target temperatures; see page 14).

button to the right of where START is shown on the display. The
chill time will display in the lower left corner of the display: Hr:
Min: Sec: (hours:minutes:seconds).

ressing

1 41°F DONE 3
2 44°F

1:16:01 MUTE

NOTE: After completion of all batches the unit will return to normal refrigerated
holding temperatures (37°F). Product which was either BLAST or SOFT
chilled may remain in the blast chiller. However, if a FREEZE CHILL cycle was
completed product must be removed immediately upon batch completion.

-11-

VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE

VII. a - STARTING A CHILL CYCLE - BY TEMP (cont’d):

STEP SIX: Select the “done” probe(s) by pressing the button(s) to the left

or right of where that number probe(s) is displayed. Remove
all product associated with the “done” probe(s) from the
chiller. If all probes have completed their respective batches,
the display changes to the HOLDING screen menu.

To remove a product before it is completed press the button to
the right of where ADD/REMOVE is shown on the display.Select
any other probe’s number to stop cycle and remove it. Answer,
by pressing the button to the left/right of where NO/YES is
shown on the display.

STEP SEVEN: The display will ask if you want to print a chill cycle data report

and/or label for that particular probe.

1) RECORD = Print probe report on standard printer only

2) LABEL = Print probe report on label printer only

3) BOTH = Print probe report on both standard and label
printers.

To continue chilling without printing either, press the button
to the left of where NONE is shown on the display.

To print a chill report for this probe, press the button to the right
of where RECORD is shown on the display.

HOLDING AIR 37°F

1 DONE DONE 3
2 DONE

1:16:01 ADD/REMOVE

CHILLING AIR 14°F

1 41°F DONE 3
2 44°F

1:16:08 CONTINUE

SELECT PROBE:

1 39°F REMOVE 3
2 44°F

1:16:28 CONTINUE

STOP CYCLE ON #2

REMOVE PRODUCT?

NO YES

PRINT PROBE #

RECORD

LABEL

NONE BOTH

PRINTING

PLEASE WAIT...

To print a label for this probe, press the button to the right
of where LABEL is shown on the display.

To print a both chill report and label for this probe, press the
button to the right of where BOTH is shown on the display.

Multiple records and/or labels may be printed by pressing the
appropriate button after previous printing is completed. When
finished printing press NONE and the display will return to the
MAIN MENU or PROBE MENU if there are still active probes.

Repeat as necessary when each probe reaches completion.
When all probes are DONE, return to the MAIN MENU.

-12-

VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

Main Menu Display

MAIN MENU AIR 35°F

BY TEMP BY PROD

BY TIME

08:05:01 MORE

BY TIME

TYPE: CHILL

↓↓

↓CYCLE TIME: 01:30

↓↓

↑↑

↑

↑↑

MAIN START

BY TIME

TYPE: CHILL

↓↓

↓CYCLE TIME: 01:30

↓↓

↑↑

↑

↑↑

MAIN START

NOTE: If desired you may insert the food
probes into the food product as shown in
section VI. a., however please be aware
that these will only display the product
temperatures and have no effect on the
chilling process in this mode.

BY TIME

TYPE: CHILL

↓↓

↓CYCLE TIME: 01:30

↓↓

↑↑

↑

↑↑

MAIN START

VII. b - STARTING A CHILL CYCLE - BY TIME:
Use of the chilling mode BY TIME means that product will be constantly chilled
until the set chill time, as determined by the operator, has elapsed, at which
time the cycle is complete and operation reverts to normal refrigerated
holding mode.

The main menu should be displayed on the control. To begin a chill cycle BY
TIME follow the below instructions:

STEP ONE: Press the button to the left of where BY TIME is shown on the

display. The menu will then change to show TYPE : CHILL.

STEP TWO: Select the TYPE by pressing the button to the left of where by

TYPE is shown on the display. The display will toggle between
CHILL (blast chill mode), SOFT (soft chill mode) and FREEZE
(flash chill mode) each time you press this button.

STEP THREE: Adjust the CYCLE TIME (not required) if you wish to deviate

from the factory preset times (see chart below). This is done by
pressing the buttons to the left and right of the UP and DOWN
arrows.

MODELS BY TEMP TIME RANGE

All Models Blast Chill 01:30 00:01 To 09:00

All Models Soft Chill 01:30 00:01 To 09:00

All Models Freeze 01:30 00:01 To 09:00

STEP FOUR: Close the door. You are now ready to begin chilling. If you are

satisfied with the selections made in steps 1 thru 3, press the
button to the right of where START is shown on the display. The
chill time remaining will display in the lower left corner of the
display: Hr: Min: Sec: (hours:minutes:seconds).

INITIAL TIME

SETTING

BY TIME

TYPE: CHILL

↓↓

↓CYCLE TIME: 01:30

↓↓

MAIN START

HOLDING AIR: 14°F

1 41°F 43°F 3
2 44°F

1:16:01 MUTE

HOLDING AIR 35°F
1 159

°F 156°F 3

2 154°FBY TIME
1:30:00 STOP/RESET

BY TIME

ADD 30 MINUTES

RESET TIMER

STOP CONTINUE

NOTE: Prior to selecting START you can return to the MAIN MENU at any time
by pushing the button to the left of where MAIN is shown on the display.

↑↑

↑

↑↑

When a programmed batch has reached completion (i.e. the timer has counted
down to 0:00:00) the alarm will activate, providing an audible notification
(buzzer). This can be turned OFF by p
is shown on the display.

NOTE: After completion of a batch the unit will return to normal refrigerated
holding temperatures (37°F). Product which was either BLAST or SOFT
chilled may remain in the blast chiller. However, if a FREEZE CHILL cycle was
completed product must be removed immediately upon batch completion.

OTHER BY TIME CONTROL FUNCTIONS
During a chill cycle BY TIME, the control has several preset functions that
can be accessed by pressing the button to the left of where STOP/RESET is
shown on the display.

• ADD 30 MINUTES: adds 30 additional minutes to the timer.

• RESET TIMER: re-starts the timer at the original time setting.

• CONTINUE: resumes the cycle at the time remaining.

• STOP: control returns to the MAIN MENU.

ressing the button to the right of where MUTE

-13-

VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE

VII. c - STARTING A CHILL CYCLE - BY PRODUCT:
Use of the chilling mode BY PRODUCT allows the operator to select from a
listing of chill parameters for various previously programmed products.
These products will then be chilled either BY TEMPERATURE or BY TIME,
depending upon their individual settings. When the chill cycle is completed
operation reverts to normal refrigerated holding mode.

The main menu should be displayed on the control. To begin a chill cycle BY
PRODUCT follow the below instructions:

STEP ONE: Insert the food probes into the food product as shown in

section VI. a and close the door.

STEP TWO: Press the button to the right of where BY PRODUCT is shown

on the display. The menu will then change to show TYPE:
CHILL.

STEP THREE: Select the USER (if more than one user has been previously

entered) by pressing the buttons to the left and right of the UP
and DOWN arrows.

STEP FOUR: Select the PRODUCT to be chilled. The display will show the

two most recently chilled products. You can scroll through the
listing of products by pressing the buttons to the left of the UP
and DOWN arrows. See page 16 for more information.

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

Main Menu Display

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

BY PRODUCT

TYPE: CHILL

↓↓

↓TARGET TEMP: 37

↓↓

°F

MAIN START

SELECT USER:

↓↓

↓TIM SMITH

↓↓

BACK SELECT

SELECT PRODUCT:

↑↑

↑CHICKEN PARTS

↑↑

↓↓

↓SOUP VEGETABLE

↓↓

MAIN MENU

↑↑

↑

↑↑

↑↑

↑

↑↑

STEP FIVE: Once the product you wish to chill is shown on the display,

press the button to the right of where this is shown to recall
that product’s chill paramaters and begin chilling.

If the product selected is being chilled BY TEMPERATURE, the
chill cycle time will be shown in the lower left corner of the
display: Hr: Min: Sec: (hours:minutes:seconds).

If the product selected is being chilled BY TIME, the time
remaining will be shown in the lower left corner of the display:
Hr: Min: Sec: (hours:minutes:seconds).

NOTE: You can return to the MAIN MENU at any time by pushing the button to
the left of where MAIN is shown on the display.

When a programmed batch has reached completion the alarm will activate,
providing an audible notification (buzzer). This can be turned OFF by p
the button to the right of where MUTE is shown on the display.

(This step is repeated as each probe reaches the target temperatures; see page 14).

NOTE: After completion of all batches the unit will return to normal refrigerated
holding temperatures (37°F). Product which was either BLAST or SOFT
chilled may remain in the blast chiller. However, if a FREEZE CHILL cycle was
completed product must be removed immediately upon batch completion.

ressing

SELECT PRODUCT:

↑↑

↑CHICKEN PARTS

↑↑

↓↓

↓SOUP VEGETABLE

↓↓

MAIN MENU

NOTE: If the product you wish to se­lect is on the Product List shown on
page 20 but is not available from the
SELECT PRODUCT menu of the con­trol display, it first needs to be enabled.
The Supervisor should refer to Set-Up
Products on page 23.

Refer to page 14 or 19 for printing procedures and information.

-14-

VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE

VII. d - THE CHILL BY PRODUCT FEATURE - PRODUCT LIST:
Any product from the PRODUCT LIST can be chilled using the BY PROD mode, once it has been enabled in Setup
Products (page 22). Only CHICKEN PARTS and SOUP VEGETABLE are initially enabled as preset at the factory.

NOTE: All products are initially set in the BY TEMP - CHILL mode with a Target Temperature of 37°F and Holding

Temperature of 37°F.

ASPARAGUS LAMB SALAD POTATO

BEANS LASAGNA SANDWICHES

BEANS BAKED LIVER SAUCE

BEEF MACARONI & CHEESE SAUCE CHEESE

BEEF CREAMED MACARONI & GROUND BEEF SAUCE MEAT

BEEF ROAST MEAT SAUCE TOMATO

BEEF TIPS MEAT GROUND SAUSAGE

BROCCOLI MEAT LOAF SOUP BEAN

CABBAGE STUFFED MEAT SLICED SOUP CREAM OF CELERY

CARROTS MEAT WITH SAUCE SOUP POTATO

CASSEROLE OATMEAL SOUP TOMATO

CEREAL COOKED PASTA SOUP VEGETABLE

CHICKEN & DUMPLINGS PEAS SPAGHETTI

CHICKEN PARTS PEPPERS STUFFED STARCH DISH

CHICKEN POT PIE PORK STEAK

CHOWDER CORN PORK CHOPS STEAK CHOPPED

COLE SLAW POTATO MASHED STEAK SALISBURY

COMBINATION DISHES POTATO SLICED STEAK SWISS

CORN POTATOES STEW

DRESSING CORNBREAD POTATOES SCALLOPED STEW BEEF

FISH BAKED POULTRY TACO MEAT

FISH BREADED POULTRY SLICED TUNA SALAD

GRAVY POULTRY WITH SAUCE TURKEY BREAST

GRITS PRE PLATES TURKEY ROAST

HAM RICE VEAL CHOPS

JELLO ROAST WHOLE VEGETABLES

NOTE: A list of the products can be printed by holding the button by MAIN MENU then pressing

BY PRODUCT.

-15-

VII. OPERATING THE BLAST CHILL CONTROL - HOLD MODE & DEFROST

VII. e - REFRIGERATED HOLD MODE:
At the completion of a chill cycle, regardless of the mode used, the Traulsen
blast chiller reverts to normal refrigerated holding mode of 37°F. Hold mode
can also be manually selected at any time (i.e. interrupting the chill cycle) by
using the HOLD MODE feature. When in the holding mode both the mainteance
and blast chill compressors will operate during cooling portions of the cycle.

The main menu should be displayed on the control. To initiate a HOLD MODE
follow the below instructions:

STEP ONE: From the MAIN MENU, select MORE by pressing the button to

the right of where this is shown on the display. The menu
shown will then change to display additional menu options.

STEP TWO: Press the button to the left of where HOLD PROD (hold product)

is shown on the display.

HOLDING will show on the display. The timer will indicate run
time in the lower left corner of the display: Hr: Min: Sec:
(hours:minutes:seconds).

NOTE: HOLD mode does not retain temperature vs. time data in memory; as
a result printed reports are not available.

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

Main Menu Display

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

HOLDING AIR: 34°F

1 37

2 37

°F 37°F 3
°F

0:00:04 EXIT

VII. f - DEFROST:
When not in a chill cycle, the Traulsen blast chiller will automatically start a
defrost cycle every three hours while in refrigerated HOLD mode. However, a
defrost can also be manually initiated by following the below procedure.

STEP ONE: From the MAIN MENU, select MORE by pressing the button to

the right of where this is shown on the display. The menu
shown will then change to display additional menu options.

STEP TWO: Press the button to the left of where DEFROST is shown on the

display. The menu will then change slightly to show REMOVE
FOOD, CANCEL and START.

NOTE: Remove food from the blast chiller before proceeding.

STEP THREE: Press the button to the right of where START is shown on the

display to initiate a manual defrost cycle. The defrost cycle will
run for 40 minutes or until both the maintenance and blast chill
coil temperatures reach 50°F. Once initiated, the defrost cycle
will only terminate on time or temperature, and cannot be
manually terminated.

For model RBC100, a common evaporator coil is used for the
both the blast chill and maintenance compressors.

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

Main Menu Display

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

MAIN MENU 08:06:01

HOLD PROD PRINT

DEFROST SETUP

BACK

READY TO DEFROST
REQUIRED IN XX MIN.

REMOVE FOOD

CANCEL START

XX = Number of minutes until next scheduled defrost.

-16-

DEFROSTING

MAINT 50
BLAST 49

00:10:05

°F
°F

VII. OPERATING THE BLAST CHILL CONTROL - PRINTING

VII. g - PRINTING BATCH/CHILL CYCLE DATA:
Once a chill cycle is complete, data can be printed.

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

MAIN MENU 08:06:01

HOLD PROD PRINT
DEFROST SETUP
BACK

Press to select DATA.
Press to change to a previous date. Press to change to a future date.
For multi-batching, press to select probe. Press to select LABEL or BOTH.
Press to return to MAIN MENU. Press to print selection.

PRINT: CYCLE

←←

← 4/03 08:40

←←

PRB#1 RECORD
MAIN MENU PRINT

→→

→

→→

However, the following information can always be printed.

Press to select LIST.
Press to change to a previous date. Press to change to a future date.

PRINT: DATA

←←

← 4/03 08:00

←←

→→

→

→→

12 HOUR LOG

Press to return to MAIN MENU. Press to print selection.

MAIN MENU PRINT

Optional Label Printer SampleStandard On-Board Printer Sample

CHILL CYCLE REPORT

MODE: FREEZE
FOOD PRODUCT:SOUP VEGETABLE

USER: BOB SMITH

PROBE #2

STARTED: 04/11/03 13:08

0 40 70 140
13:09
13:10
13:11
13:12
13:13
13:14
13:15
13:16
13:17
13:18
13:19
13:20
13:21
13:22
13:23
13:24
13:25
13:26
13:27
13:28
13:29
13:30

REMOVED: 04/11/03 13:08
CYCLE TIME: 358 MINUTES
HIGHEST: 140°F LOWEST -7°F
TIME TO 70°F: 45 MINUTES
TIME TO 40°F: 75 MINUTES

112
106

96
89
84
79
75
70
66
63
60
57
54
51
49
49
47
46
44
42
40
38

NOTE:

When printing at the end of a BY TEMP cycle, the controller will print
an abbreviated Chill Cycle Report. Only the data from when the cycle
started until the desired target temperature was reached will be
printed. If for any reason after reaching the set temperature the
temperature increased above 40F during the HOLD cycle, that
information will be printed at the bottom of the Chill Cycle Report,

CHILL CYCLE REPORT

MODE: FREEZE
FOOD PRODUCT:SOUP VEGETABLE

USER: BOB SMITH

PROBE #2

STARTED: 04/11/03 13:08
REMOVED: 04/11/03 13:08
CYCLE TIME: 358 MINUTES
HIGHEST: 140°F LOWEST -7°F
TIME TO 70°F: 45 MINUTES
TIME TO 40°F: 75 MINUTES

-17-

VII. OPERATING THE BLAST CHILL CONTROL - SET UP PRODUCTS

VII. h- SET-UP PRODUCTS:
Pages 15 and 16 describe the chill BY PRODUCT mode, where the operator can
choose from a preprogrammed list of product chill parameters. As shipped
from the factory, only two products on the list are enabled and ready from
immediate use (chicken parts and vegetable soup). To enable any of the other
food products which appear on the list please follow the below procedure.

STEP ONE: From the MAIN MENU, select MORE by pressing the button to

the right of where this is shown on the display. The menu
shown will then change to display additional menu options.

STEP TWO: Press the button to the right of where SETUP is shown on the

display. Note when you first enter SETUP, only Preset Supervisor
is available. On the PASSWORD (PIN) line, use the UP or DOWN
keys until 57 is displayed as the Preset Supervisor’s Personal
Identification Number. Press ENTER. The menu shown will
then change back to display the SETUP menu options.

If users have already been setup, select the supervisor’s name
using the UP or DOWN keys. On the next line, use the UP or
DOWN keys to enter their Password (or Personal Identification
Number). Press ENTER. The menu shown will then change
back to display the SETUP menu options.

STEP THREE: Press the button to the left of where PRODUCTS is shown on

the display.

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

MAIN MENU 08:06:01

HOLD PROD PRINT
DEFROST SETUP
BACK

SELECT SUPERVISOR:

↓↓

↓PRESET SUPERVISOR

↓↓

↓↓

↓PASSWORD (PIN): 00

↓↓

CANCEL ENTER

SELECT SUPERVISOR:

↓↓

↓TIM SMITH

↓↓
↓↓

↓PASSWORD (PIN): 57

↓↓

CANCEL ENTER

↑↑

↑

↑↑
↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑

STEP FOUR: Press the button to the left of where ENABLE / DISABLE is

shown on the display to choose what products are enabled on
the product list (only an enabled product is available to chill BY
PRODUCT).

STEP FIVE: Press the button to the right of where BACK is shown on the

display in order to save the revised BY PRODUCT listing.

NOTE: If it is necessary to edit the settings (BY TEMPERATURE or BY TIME
and their associated endpoints) please proceed by using the below procedure.

STEP ONE: Select ENABLE / DISABLE to choose what products are enabled

from the Product List. Only an enabled product is available to
chill BY PRODUCT.

STEP TWO: Select EDIT SETTINGS to adjust chill parameters for any product

that has already been enabled (BACK returns to SETUP).

STEP THREE: After selecting ENABLE / DISABLE, use the UP or DOWN keys

to select a product from the list. Press to change ENABLED:
NO to YES to enable the product or to change YES to NO to
disable it. The two most recently chilled products cannot be
disabled. BACK saves the ‘enabled’ and returns to SETUP
PRODUCTS.

STEP FOUR: After selecting EDIT SETTINGS, use the UP or DOWN keys to

select a product. Finish all the below steps to change any
setting(s).

• Select the Type: CHILL, SOFT CHILL or FREEZE.

↓ ↓

• Select BY TEMP or BY TIME. Use the
TEMP if BY TEMP is displayed, or to adjust the CYCLE TIME if BY TIME is
displayed.

↓ ↓

• Select MORE and use the

• Press SAVE to keep the changes and return to SETUP PRODUCTS.

(CANCEL returns to SETUP PRODUCTS without saving the changes.
BACK returns to the previous screen).

↑↑

↓ or

↑ keys to adjust the HOLD TEMP.

↓ ↓

↑↑

↑↑

↓ or

↑ keys to adjust the TARGET

↓ ↓

↑↑

-18-

SETUP 09:04:11

PRODUCTS SYS PAR

USERS
MAIN MENU

SETUP PRODUCTS:

ENABLE/DISABLE

EDIT SETTINGS

BACK

PRODUCT SELECTION:

↓↓

↓ASPARAGUS

↓↓

ENABLED: NO

EDIT

BACK

SETUP PRODUCTS:

ENABLE/DISABLE
EDIT SETTINGS

BACK

↓↓

↓ASPARAGUS

↓↓

TYPE: CHILL

↓↓

↓TARGET TEMP: 37

↓↓

°F

BY TEMP MORE

↓↓

↓ASPARAGUS

↓↓

↓↓

↓HOLD TEMP: 37

↓↓

°F

CANCEL

BACK SAVE

↓↓

↓ASPARAGUS

↓↓
↓↓

↓HOLD TEMP: 37

↓↓

°F

CANCEL

BACK SAVE

↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑
↑↑

↑

↑↑

VII. OPERATING THE BLAST CHILL CONTROL - SET UP USERS

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

MAIN MENU 08:06:01

HOLD PROD PRINT
DEFROST SETUP
BACK

SETUP 09:04:11

PRODUCTS SYS PAR

USERS

MAIN MENU

VII. h - SET-UP USERS:
The SmartChill® control offers the convenience of having individual operators
have their own unique BY PRODUCT and SYSPAR settings already
programmed, facilitating the changing chilling needs of different production
shifts. To add new user settings please follow the below procedure.

STEP ONE: From the MAIN MENU, select MORE by pressing the button to

the right of where this is shown on the display. The menu
shown will then change to display additional menu options.

STEP TWO: Press the button to the right of where SETUP is shown on the

display. Note when you first enter SETUP, only Preset Supervisor
is available. On the PASSWORD (PIN) line, use the UP or DOWN
keys until 57 is displayed as the Preset Supervisor’s Personal
Identification Number. Press ENTER. The menu shown will
then change back to display the SETUP menu options.

If users have already been setup, select the supervisor’s name
using the UP or DOWN keys. On the next line, use the UP or
DOWN keys to enter their Password (or Personal Identification
Number). Press ENTER. The menu shown will then change
back to display the SETUP menu options.

STEP THREE: Press the button to the left of where USERS is shown on the

display.

SETUP USERS:

ADD DELETE ALL

EDIT/DELETE

BACK

SELECT SUPERVISOR:

↓↓

↓TIM SMITH

↓↓

↓↓

↓PASSWORD (PIN): 07

↓↓

CANCEL ENTER

ENTER NAME:

↓↓

↓_

↓↓

BACK NEXT
CANCEL ENTER

ENTER NAME:

↓↓

↓TIM SMIT

↓↓

H

↑↑

↑

↑↑

BACK NEXT
CANCEL ENTER

SETUP USER:

SECURITY LEVEL:0PER

↓↓

↓PASSWORD (PIN): 00

↓↓

ENTER

SETUP USER:
SECURITY LEVEL:0PER

↓↓

↓PASSWORD (PIN): 23

↓↓

ENTER

SETUP USER:
SECURITY LEVEL:0PER

↓↓

↓PASSWORD (PIN): 23

↓↓

ENTER

STEP FOUR: Press the button to the left of where ADD is shown on the

display to add new users to the roster.

NOTE: The first user entered is automatically given Supervisor
access. This can be changed by using the EDIT/DELETE
selection to change a given user’s security level or PIN number,

↑↑

↑

↑↑

↑↑

↑

↑↑

STEP FIVE: To enter the name of a new user, press the buttons to the left

↑↑

↑

↑↑

STEP SIX: Select the new users security level by pressing the button to

↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑

STEP SEVEN: To enter the new use’s two-digit PASSWORD, press the buttons

or delete an entire user from the roster. DELETE ALL removes
all users from the roster.

and right of the UP and DOWN arrows to scroll through the
alphabet, one character at a time. Press the button to the right
of where NEXT is shown on the display to set this character and
move on to the next letter, repeating this until the new users
name is complete.

NOTE: BACK moves the cursor one space to the left to allow for
editing. Press the button to the right of where ENTER is shown
on the display to save the new users name (CANCEL aborts this
process).

the right of where SECURITY LEVEL is shown on the display
(pressing this button toggles between OPER (operator level)
and SUPV (supervisor). Please note that at least one user must
already be set-up as a supervisor before an operator access
level can be selected.

to the left and right of the UP and DOWN arrows to scroll
through the numbers 00-99. Press the button to the right of
where ENTER is shown on the display to set this users
access level and pin number. The display will return to the SET­UP USERS menu. Press the button to the right of where BACK
is shown on the display to return to the SETUP menu. Press the
button to the left of where MAIN is shown on the display to
return to the main menu.

-19-

VII. OPERATING THE BLAST CHILL CONTROL - SYSPAR

VII. i - ACCESSING SYS PAR SETTING LEVEL:

SYS PAR represents the supervisor level of access to the SmartChill® controller,
allowing on-site adjustment to the factory preset operating parameters.

To enter the SYSPAR access level please follow the below procedure.

STEP ONE: From the MAIN MENU, select MORE by pressing the button to

the right of where this is shown on the display. The menu
shown will then change to display additional menu options.

STEP TWO: Press the button to the right of where SETUP is shown on the

display. Note when you first enter SETUP, only Preset Supervisor
is available (as delivered, only the factory preset supervisor’s
PIN access or ID is set-up).

Press the buttons to the left and right of where PASSWORD is
shown on the display to scroll to the factory preset PIN of
“57.” Press the button to the right of where ENTER appears on
the control to enter this PIN number. The SETUP display menu

is displayed.

NOTE: If users have already been setup, select the supervisor’s name

using the UP or DOWN keys. On the next line, use the UP or
DOWN keys to enter their Password (or Personal Identification
Number). Press the button to the right of where ENTER appears
on the control to enter this selection. The SETUP display menu
is displayed.

STEP THREE: From the SETUP display menu , select the button to the right of

where SYS PAR is shown on the display. Refer to the diagram
on page 21 in order to access the various Sys Par settings

MAIN MENU AIR 35°F

BY TEMP BY PROD
BY TIME

08:05:01 MORE

MAIN MENU 08:06:01

HOLD PROD PRINT
DEFROST SETUP
BACK

SELECT SUPERVISOR:

↓↓

↓PRESET SUPERVISOR

↓↓

↓↓

↓PASSWORD (PIN): 00

↓↓

CANCEL ENTER

SELECT SUPERVISOR:

↓↓

↓PRESET SUPERVISOR

↓↓

↓↓

↓PASSWORD (PIN): 57

↓↓

CANCEL ENTER

MAIN MENU 08:06:01

HOLD PROD PRINT
DEFROST SETUP
BACK

SETUP 09:04:11

PRODUCTS SYS PAR
USERS
MAIN MENU

SYS PAR: SET CLOCK

ITEM: MONTH

VALUE:APRIL

CANCEL ENTER

↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑

↑↑

↑

↑↑

SYS PAR Menu Display

-20-

VII. OPERATING THE BLAST CHILL CONTROL - SYSPAR

VII. j - SYSPAR - SETTING THE VARIOUS CONTROL FEATURES:

By accessing SYSPAR (system parameters), the operator can adjust many
control features to better suit their operational needs, such as: Clock Settings,
Probes, Temperature Scale (F or C), Alarm Settings and Chill Parameters. It
also provides for an easy return to the original factory default settings with a
RESET feature.

From the SETUP screen, select SYS PAR to get:

Press to select SYS PAR. Press to select SYS PAR.

Press to decrease ITEM. Press to increase ITEM.

Press to decrease VALUE. Press to increase VALUE.

Press to return to MAIN MENU* Press to return to SETUP with saving.

*without saving.

1) SET CLOCK
a) MONTH (JANUARY – DECEMBER)
b) DATE (1 – 311)
c) YEAR (2003 – 2079)
d) DAY OF WEEK (SUNDAY – SATURDAY)
e) HOUR (0 – 23)
f) MINUTE (0 – 59)
g) DLS TIME (ENABLED – DISABLED)

2) PROBES
a) 1 (ON – OFF) b) 2 (ON – OFF)
c) 3 (ON – OFF)

3) DISPLAY
a) TEMPERATURES (IN DEG C – IN DEG F)

4) LOGGING
a) TIME (5-MINUTES – 30-MINUTES)

5) ALARM
a) CYCLE RUNNING (NO – yes)
b) CYCLE ENDS (NO – yes)
c) PRINTER ERROR (NO – yes)
d) HIGH/LOW TEMP (no – YES)
e) POWER FAILURE (no – YES)

6) REMINDERS
a) DOOR OPEN (0 – 2 MINUTES)

7) BLAST
a) TARGET (33 – 40) b) AIR (10 – 40)
c) HOLD (10 – 40) d) HIGH ALARM (35 – 60)
e) LOW ALARM (-30 – 34)

8) SOFT CHILL
a) BY TEMP (5 – 20) b) BY TIME (10 – 90)
c) 2ND TEMP (10 – 40)

9) FREEZE CHILL
a) TARGET (-22 – 28) b) AIR (-32 – 20)
c) HOLD (10 – 40) d) HIGH ALARM (20 – 45)
e) LOW ALARM (-30 – 0)

10) RESET
a) PARAMETERS (YES – NO)

SYS PAR: SET CLOCK

ITEM:MONTH

VALUE:APRIL

CANCEL ENTER

SYS PAR Menu Display

SYS PAR: SET CLOCK

ITEM:MONTH

VALUE:APRIL

CANCEL ENTER

SYS PAR: SET CLOCK

ITEM:DATE

VALUE:04/XX/00

CANCEL ENTER

SYS PAR: SET CLOCK

ITEM:YEAR

VALUE:04/14/XX

CANCEL ENTER

SYS PAR: SET CLOCK

ITEM:HOUR

VALUE:XX:00

CANCEL ENTER

SYS PAR: SET CLOCK

ITEM:MINUTE

VALUE:10:XX

CANCEL ENTER

1

Last day is corrected for month and leap year.

-21-

VIII. SMARTCHILLTM COMMUNICATIONS

VIII. a - INTRODUCTION:
All Traulsen SmartChill
cations. However, an optional software/hardware kit is required to make this compatible with your PC. Use of
this provides many user advantages, such as:

• Retrieving Batch/Chill Cycle Data

• Viewing Users and Their Status

• Exporting Data To A Spreadsheet

• Adding Additional Products To The BY PRODUCT Mode

VIII. b ­IBM PC, Pentium II 300mhz or greater, Windows 95, 98, 2000, ME or NT operating system, 10 x CD ROM Drive, 64
MB RAM, 800 x 600 display, 24 bit color support.

VIII. c - OPERATION:
For more information and operation detail, please refer to the SmartChill® Communications User’s Guide, form
number TR35853.

VIII. d - COMMUNICATION WITH SMARTCHILL®:
During communication with the SmartChill® program on a PC, the screen below displays.

SYSTEM REQUIREMENTS:

®

equipped blast chiller models are supplied from the factory capable of on-line communi-

COMMUNICATING WITH
COMPUTER

PLEASE WAIT...

VIII. e - HARDWARE CONNECTION:
To utilize the communication features of the SmartChill® control, it is necessary to connect this to a PC
using its RS232 data port. See form number TR35853 for more information.

-22-

IX. GLOSSARY

Alarms: Sets buzzer intervals after Door is Open or when to be notified that the Compressor needs to be Cleaned.
By Temp: Chill cycle that terminates when the probes reach the Target Temperature.
By Time: Chill cycle that terminates after a set amount of time has lapsed.
By Prod: Chill cycle that terminates after a particular product’s specified chill parameters are met (the parameters

can be set either By Temp or By Time with specific cut-offs for a particular product.
Chill: Chilling Cycle that may end with either Time or Temperature controlled events. (Also see Soft Chill or
Freeze).

Clock: Allows the Date and Time to be entered so the system’s clock correctly records chilling events.
Cycle #: The system assigns a consecutive number to each Chill Cycle.
Defrost: System Controlled Defrost occurs after three hours of chilling (this can also be set to occur at between

2 - 6 hours). The defrost will not begin during a chill cycle. The system waits until it is in Holding mode before starting
the defrost cycle. The Defrost from the Main Menu is a manual defrost that will not run if selected and unneeded.
The Defrost cycle requires about 30 minutes (this can also be set from 20 - 60 minutes in duration as needed).
Fac Presets: Factory Presets are system parameters that are set at the factory but can be changed by the
supervisor.
Freeze: This mode allows the product to be frozen down to a target temperature. The target temperature range
available for freeze mode varies from -22°F to 28°F.
Hold Prod: After completed chill cycle or when selected from the Main Menu, the chiller will act like a regular
refrigerator.

Label: A condensed Chill Cycle Report that can be printed on adhesive-backed label stock by the label printer.
Logging: The time interval at which Chill Cycle data (temperature vs. time) is logged into memory for record

purposes. The factory setting is 5 minutes.

Main Menu: The two initial menus available from the controller after the chiller is turned on.
Mode: Basic chiller operating parameters are available from Sys Par in Setup mode.

Chill mode parameters allow adjustment of the target temperature, the air temperature during chill mode, the hold
mode temperature, the high alarm temperature, the low alarm temperature and the maximum chill mode target
temperature. Soft Chill mode parameters apply a modification of some of the Chill settings during the final portion
of the chill cycle if Soft Chill is selected. Soft Chill provides additional protection against freezing of surfaces.

Oper: An Operator is a user who is allowed to operate the chiller and make reports of chill cycles performed.
Print: Allows a report of any Chill Cycle and probe to be printed. Chillers equipped with the optional second printer

can print the condensed ‘Label’ type of report. All Chillers can print the ‘Record’ type of report.
Probe #: Each probe is numbered and its temperature vs. time is recorded for each probe # during every BY TEMP
chill cycle and the record can be printed, either at the end of the chill cycle or subsequently.
Product List: A list of products in system memory which can have individual chill parameters specifically set for
each product (assuming that the product is already enabled). Refer to Setup Products.
Record: Type of report that can be printed by all chillers. This report provides a record of time vs. temperature
for a specific Probe and Chill Cycle.
Remote Alarm: The chiller can be wired to a remote alarm which will close the remote alarm circuit in the event
of one or more of the following situations: Printer Error, Cycle End, Door Open, High or Low Temperatures or Power
Failure. If Cycle Running is chosen, the remote alarm circuit will close when a chill cycle is running and all other
remote alarm settings are overridden (reset to NO). The supervisor can determine which events the remote alarm
will signal by adjusting the settings in the Sys Par (System Parameters) section.

Setup: Specific control settings that can be set by the supervisor which determine how the chiller will operate.
Soft Chill: Type of chill process that moderates the temperatures and fan speed near the end of the chill cycle to

provide less risk of freezing at the product’s surface.
Supv: A Supervisor is a user who is allowed to identify the users and limit their access to system parameters, enable
products to be selected, set specific product chill parameters and change system parameters.
Sys Par: System Parameters are control settings that determine how the chiller will operate. These settings can
be adjusted by the supervisor in Setup mode.

Temps in
Temps in °F: If so displayed on the Sys Par 1 screen, all temperatures will be recorded in °F (Fahrenheit).

°

C: If so displayed on the Sys Par 1 screen, all temperatures will be recorded in °C (Celsius).

-23-

X. REPLACEMENT PARTS LIST

MODEL NUMBER PART/DESCRIPTION PART #
RBC50 CORDSET - 115V 333-13013-01
RBC50 POWER PACK ASSEMBLY 900-60233-00
RBC50/RBC100 6” HIGH STAINLESS STEEL LEGS 344-13168-01
RBC50 STAINLESS STEEL SIDE PANEL 401-60027-01
RBC50 UNIVERSAL TRAY SLIDE 701-60115-00
RBC100 LOUVER ASSEMBLY 500-60154-00
RBC100 DRAINPAN 701-60105-00
RBC100 PROBE CABLE HOOK 344-60081-00
ALL MODELS HINGE BODY 344-28482-00
ALL MODELS HINGE COVER 344-28486-00
ALL MODELS HINGE CAM 344-28488-00
ALL MODELS HINGE BRACKET 344-28487-00
RBC100 HORIZONTAL BREAKER CAP 345-60011-04
RBC100 VERTICAL BREAKER CAP 345-60011-05
RBC100/200/400 LOCK KEEPER 346-60018-00
RBC100/200/400 LOCK KEEPER BRACKET 346-60019-00
RBC100/200/400 SMARTCHILL® CONTROL KIT SER-60461-00
RBC100 DOOR - HINGED RIGHT 200-60059-00
RBC100 TRAY SLIDE 342-60014-00
RBC100 PRINTER COVER 701-60741-00
ALL MODELS STANDARD PRINTER PAPER 400-60003-00
ALL MODELS LABEL PAPER 400-60004-00
ALL MODELS SMART PROBE 333-60331-00
RBC200/200RT LOUVER ASSEMBLY 500-60138-00
RBC200/200RT ROLL-IN RAMP 501-60409-00
RBC200/200RT RECORD/LABEL PRINTER 950-60355-00
RBC200/200RT PRINTER COVER 701-60724-01
RBC200/200RT DOOR - HINGED LEFT 200-36064-00
RBC400/400RT LOUVER ASSEMBLY 500-60138-00
RBC400/400RT ROLL-IN RAMP 501-60409-00
RBC400/400RT RECORD/LABEL PRINTER 950-60355-00
RBC400/400RT PRINTER COVER 701-60724-01
RBC400/400RT DOOR - HINGED LEFT 200-36064-00

-24-

XI. SUMMARY OF ERROR MESSAGES

SYSTEM/CONTROL ERROR
CURRENT PROBE IS BAD
CHECK FOOD PROBES
PLUGGED IN EXIT

CHILLING AIR: 10°F

°

41

°

2 37

F

F 3

STOP/RESET

FAILED PROBE (#1)

SYSTEM/CONTROL ERROR
CHILL TIME EXCEEDED
CONTACT SERVICE!
EXIT

SYSTEM/CONTROL ERROR
DEFROST FAILURE
CONTACT SERVICE!
EXIT

XI. a - FOOD PROBE ERROR DURING CHILL CYCLE BY TEMP:
In the event of a food probe error during a BY TEMP chill cycle, the control
automatically switches to a BY TIME chill cycle. The timer will begin to
countdown from 90 minutes, at which time the chill cycle will be complete.

XI. b - FOOD PROBE ERROR DURING CHILL CYCLE BY TIME:
In the event of a food probe error during a BY TIME chill cycle, or during a
refrigerated holding cycle, the control will no longer display a temperature
for that probe.

XI. c - CHILL TIME EXCEEDED:
In the event a chill cycle does not complete within six hours, the control
automatically switches operation to a refrigerated holding cycle. This cycle
will continue until the operate selects EXIT and returns to the main menu
to choose another cycle option.

XI. d - DEFROST FAILURE:
Occurs when either a coil probe temperature falls below 25°F after a de­frost cycle, or in the event of a probe short circuit. Unit automatically
switches to IDLE mode.

SYSTEM/CONTROL ERROR
NO PRODUCT PROBES
CHECK FOOD PROBES
USE BY TIME EXIT

SYSTEM/CONTROL ERROR
OVER TEMPERATURE
CONTACT SERVICE!
TURN OFF/UNPLUG UNIT

PRODUCT DETECTED!
STARTING HOLD MODE
CHECK FOOD PROBES
EXIT

AIR TEMP SENSOR
NOT READING
CONTACT SERVICE
TURN OFF/UNPLUG UNIT

XI. e - NO PRODUCT PROBES:
Occurs when either a BY TEMP or BY PRODUCT chill cycle has been at­tempted, but no food probes are connected. Unit automatically switches
to IDLE mode.

XI. f - OVER TEMPERATURE:
Occurs when cabinet air temperature rises above 160°F. Unit automati­cally turns off all compressors, fans and defrost heaters. NOTE: To reset
control after an OVER TEMPERATURE alarm it is necessary to either turn
OFF or unplug the unit.

XI. g - PRODUCT DETECTED W/O CYCLE STARTED:
Occurs when cabinet air temperature rises above 40F for ten minutes (with
product in the unit but no chill cycle started). Unit automatically switches
to a refrigerated holding cycle.

XI. h - CABINET AIR TEMPERATURE SENSOR:
Occurs when the cabinet air sensor has shorted or is open. Unit automati­cally turns off compressors, fans and defrost heaters.

NOTE: To reset the control after an air temperature sensor failure, it is
necessary to turn off or unplug the unit and replace the faulty air tempera­ture sensor.

-25-

XII. WARRANTY INFORMATION

STANDARD DOMESTIC WARRANTY

TRAULSEN warrants new equipment to the original purchaser, when installed within the United
States against defective material and workmanship for one (1) year from the date of original
installation. Under this warranty, TRAULSEN will repair or replace, at its option, including service
and labor, all parts found to be defective and subject to this warranty. The compressor part (self­contained only) is warranted for an additional four (4) years. During this period TRAULSEN will
supply replacement compressor(s) if deemed defective, however, all installation, recharging and
repair costs will remain the responsibility of the owner.

This warranty does not apply to damage resulting from fire, water, burglary, accident, abuse,
misuse, transit, acts of God, terrorism, attempted repairs, improper installation by unauthorized
persons, and will not apply to food loss.

The remote compressor used on models RBC200 and RBC200RT, when purchased from Traulsen,
is warranted for a period of five (5) years from the date of original installation. During this period
TRAULSEN will supply replacement compressor if deemed defective, however, after the first year,
all installation, recharging and repair costs will remain the responsibility of the owner.

THERE ARE NO ORAL, STATUTORY OR IMPLIED WARRANTIES APPLICABLE TO TRAULSEN,
INCLUDING BUT NOT LIMITED TO, ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS
FOR ANY PARTICULAR PURPOSE WHICH EXTEND BEYOND THE DESCRIPTION ON THE FACE
HEREOF. TRAULSEN SHALL HAVE NO OBLIGATION OR LIABILITY FOR CONSEQUENTIAL OR
SPECIAL DAMAGES, GROWING OUT OF OR WITH RESPECT TO THE EQUIPMENT OR ITS SALE,
OPERATION OR USE, AND TRAULSEN NEITHER ASSUMES NOR AUTHORIZES ANYONE ELSE TO
ASSUME FOR IT ANY OBLIGATION OR LIABILITY IN CONNECTION WITH THE EQUIPMENT OR ITS
SALE, OPERATION OR USE OTHER THAN AS STATED HEREIN.

INTERNATIONAL COMMERCIAL WARRANTY

(for Canadian warranties see domestic US warranty)

TRAULSEN warrants to the original purchaser the Refrigeration Equipment manufactured and sold by it

to be free from defects in material and workmanship under normal use and service for a period of one (1)
year from date of shipment. Under this warranty, TRAULSEN will reimburse the purchaser for the
replacement of any part of said equipment (excluding dryers & refrigerant gas) which then proves to be
defective. This warranty does not apply to damage resulting from fire, water, burglary, accident,

abuse, misuse, transit, acts of God, terrorism, attempted repairs, improper installation by
unauthorized persons, and will not apply to food loss.

TRAULSEN’S standard warranty does not apply to Export Sales. Rather, for a period of one (1) year
from date of original installation not to exceed Fifteen (15) months from date of shipment from factory,
TRAULSEN:

will replace, F.O.B. factory, any defective parts normally subject to warranty.

will not cover the cost of packing, freight or labor such costs being the sole responsibility of the

dealer.

THIS WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES EITHER EXPRESSED OR IMPLIED AND
CONSTITUTES TRAULSEN’S FULL OBLIGATION AND LIABILITY. WARRANTIES NOT AVAILABLE
ON REMOTE MODELS.

-26-

XIII. MECHANICAL TROUBLE SHOOTING GUIDE

1. Condensing unit fails to start when programming a
new batch.

2. Batch requires too much time to chill product down to
40° F. Chill Cycle Batch Over 6-Hours will ALARM
and a printout will note the chill cycle has exceeded
maximum safe time.

3. Food Probe Failure - ALARM will occur during a
chill cycle batch with printout noting the Food Probe
Failure Warning.

4. Refrigeration Failure - ALARM with a printout
noting the warning will occur when the interior
temperature exceeds 100° F for more than 20-minutes.
Blast Chill refrigeration system will shut down as a
safety default. The compressors and blower fans are
shut off and the control key pad is locked out.

a. Check power supply to condensing unit.
b. Batch was not programmed properly. Select chill method, press START, and if

required select probes.

c. System problem. Call for service.

a. Is the door closed properly? If not, close door completely.
b. Too much product loaded. Adjust the load to not exceed capacity of the unit.
c. Product depth in pan exceeds 2”. Reduce pan load per guidelines on page 7.
d. Has pan been covered with a lid, plastic wrap or foil, and is this not in direct contact

with the product? Cover product correctly as per guidelines on page 7.
e. Perhaps the product loaded is of a high density. Allow additional chilling time.
f. Dirty condenser coil. Clean condenser as per instructions on page 6.
g. Evaporator coil iced. Allow to defrost (press DEFROST to initiate a manual defrost).

a. Food Probe Failure - printer will notify the operator that it is converting to chilling BY

TIME.

b. When starting a BY TEMP cycle, if food probe is not available, there is an open circuit.

Check the probe plug connection.
c. Food probe was placed in excessively hot product. Product temperatures exceeding

210° F can result in the probe reporting false temperatures. Cool food probe and test

again.
d. Food probe fails and will then operate correctly at a later time. Program a BY

TEMP batch using the suspect probe. Wiggle the food probe wire. If a second Food

Probe Failure occurs the food probe is defective. Replace with new food probe.
g. Damaged or defective food probe. Replace with new food probe.

Refrigeration Failure CORRECTION - Remove power from the unit. Unplug and then
replug the unit or reset the circuit breaker (OFF and back ON). The Blast Chiller will reset
and turn ON. Power Loss Failure will printout when reset.

a. Batch programming was incomplete or incorrect and chill cycle did not start. Try

programming batch again.
b. Too much product loaded. Adjust the load to not exceed capacity of the unit.
c. Dirty condenser coil. Clean condenser as per instructions on page 6.
d. Refrigeration system failure, unit will not cool after having been reset. Call service for

repair.

5. Power Loss Notification - Printout notes the time
power was lost and the time in which it was restored.

6. Cannot program a new batch.

7. Printer not printing.

8. No display on control.

9. Condensation on exterior surface.

Traulsen

4401 Blue Mound Road Fort Worth, TX 76106
Phone: [phone] Fax-Svce: [phone]
Website: www.traulsen.com

Quality Refrigeration

a. Power was lost to the Blast Chill unit. If product was inside the unit see the printout

to determine if product temperature was compromised. The printout will show the
temperature before and after the interruption.

a. Unit may be in a defrost cycle. Batch programming cannot be done while in a

defrost cycle.

b. If during a BY TEMP chill cycle, a new batch can be added by using the ADD/REMOVE

option.

a. Printer is out of paper. Replace printer paper roll as per instructions on page 6.
b. Printer paper may be installed incorrectly. Verify that the thermal sensitive side

of the paper is on the top and feed door closed, see instructions on page 6 or label in
the printer cavity.

c. Paper does not feed or jams behind the paper feed slot in the cover. Remove paper

and reinstall as per instructions on page 6 or label in the printer cavity.

a. Check power supply and circuit breaker.
b. Confirm unit is correctly plugged into a working power outlet.
c. System problem. Call for service.

Condensation on the exterior surface of the unit is perfectly normal during periods of high
humidity, otherwise refer below for other possible causes.

a. Check door alignment and gasket for proper seal.
b. On Roll-In/Roll-Thru models, check bottom door sweep for proper adjustment.
c. Electric door heater malfunction. Call for service.

HOURS OF OPERATION:

© 2006 Traulsen - All Rights Reserved

Monday thru Friday 7:30 am - 4:30 pm CST