Traulsen RBC50, RBC100, RBC200, RBC400, RBC200RT User Manual

Traulsen & Co., Inc.

Quality Refrigeration

OWNER’S MANUAL

Instructions for the installation, operation,

and maintenance of all Blast Chill Models:

Undercounter Model: RBC50
Reach-In Model: RBC100
Roll-In Models: RBC200 & RBC400
Roll-Thru Models: RBC200RT & RBC400RT

This Traulsen unit is built to our highest quality standards. We build our refrigerators, freezers and heated
cabinets this way as a matter of pride. This philosophy has made T raulsen the leader in commercial refrig­eration since 1938. We thank you for your choice and confidence in T raulsen 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, 800-825-8220 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.

INSTALLER

COMPLETE THE FOLLOWING INFORMATION PRIOR TO UNIT INSTALLATION

INITIAL START DATE: SERIAL NO.
MODEL TYPE:
COMPANY/INDIVIDUAL NAME:
INSTALLER:

RBC DOC REV. 12/02 P/N 375-60180-00

TABLE OF CONTENTS

I. The Serial Tag Page 1
II. Receipt Inspection Page 2
III. Installation

a-Location Page 2
b-Packaging Page 2
c-Wiring Diagram Page 2
d-Installing Legs or Casters Page 2
e-Cord & Plug Page 3
f-Electrical Requirements Page 3
g-Proper Clearances Page 3
h-Condensate Removal Page 4
i-Remote Unit BTU Requirements Page 4
j-Remote Unit Cut-Out Settings Page 4
k. Sealing Roll-In/Roll-Thru Units Page 4
l. Installing RBC50 Control Panel Page 5
m. Attaching RBC400 Units Together Page 5

IV. Care & Maintenance

a-Cleaning The Condenser Page 6
b-Cleaning The Exterior Page 6
c-Cleaning The Interior Page 6
d-Installing Printer Paper Page 6

V. Other

a-Service Agency Check & Start-Up Page 6
b-On-Site Blast Chill Training Page 6
c-Service Information Page 6/7
d-Demonstrations Page 7
e-Blast Chill Video Page 7
f-Blast Chill Data Communications Kit Page 7

VI. Blast Chill Operation

a-Loading Food Into Pans Page 7
b-Covering Foods Page 7

VI. Blast Chill Operation (cont’d)

c-Grouping Foods To Form Batches Page 7
d-Maximum Load Per Batch Page 8
e-Pan Placement In Unit Page 8
f-Food Probe Placement Page 9
g-Example Batches For RBC50 Page 9
h-Example Batches For RBC100 Page 10
i-Example Batches For Roll-In/Roll-Thru Models Page 11

VII. Operating The Blast Chill Control

a-Operating Modes Page 12
b-Continuous Batching Page 13
c-Probe Temperatures Page 13
d-Lock Function Page 13
e-Unlock Function Page 13
f-Defrost Function Page 13
g-Printout Data Page 13
h-Resetting Date & Time Page 13
i-Programming A New Batch Page 13/14
j-Control Panel Configuration Page 15
k-Probe Temperature & Alarm Warnings Page 16

VIII. Understanding Printouts

a-Current Data Printout Page 16
b-Constant Chill Cycle - Batch Data Page 16
c-Blast Chill Cycle - Batch Data Page 17
d-72-Hour Data Log Page 18

e-Food Probe Failure Warnings Page 19
IX. Trouble Shooting Guide Page 20
X. Wiring Diagrams Page 21-24
XI. Warranty Information Page 25
XII. Parts List Page 26
XIII. Index Page 26

FORT WORTH, TX.

SERIAL MODEL
VOLTS Hz PH

TOTAL CURRENT AMPS
MINIMUM CIRCUIT AMPS
MAXIMUM OVERCURRENT PROTECTION AMPS
LIGHTS WATTS
HEATERS AMPS

REFRIGERANT TYPE OZ
DESIGN PRESSURE HIGH LOW

REFRIGERANT TYPE OZ
DESIGN PRESSURE HIGH LOW

370-60294-00 REV (A)



R

R

I. 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

AW-03118

-1-

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 & Co. 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. 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 box(es), it should contain either
four (4) legs or four (4) casters and sixteen (16) bolts.

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 tightly secured (legs and casters should be
tightened to 300 inch/pounds, max). 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 counter­clockwise 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.

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. These are located on pages 21
thru 24 of this manual. Should you require a wiring
diagram for a non-standard configuration unit, please
contact Traulsen Service at [phone], and pro­vide the model and serial number of the unit involved.

Fig. 1

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.

Fig. 2

-2-

III. INSTALLATION (continued)

CORD & PLUG:

III. e ­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. 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 three-prong 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.

III. f -

ELECTRICAL REQUIREMENTS:
Model RBC50 is normally provided with two (2) ground­ing type cords with plugs (NEMA 5-15P). T wo (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.

Model RBC100 is normally provided with a grounding
type cord without a plug. A 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.

6” Clearance
In Rear

Air
Intake

4”

Models RBC200 and RBC200RT are normally provided
with a grounded cordset (NEMA 5-20P). A separate
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.

Models RBC400 and RBC400RT are normally provided
with two (2) grounded cordsets (NEMA 5-20P). T wo (2)
separate 115/60/1 volt, 20 amp, grounded circuits
should be provided by a certified electrician to assure
that the computerized control is not adversely affected
by the operation of other equipment.

III. g - 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 3). This will allow for sufficient air flow to
the refrigeration system and maintenance access.

4” Clearance
In Rear

↑

↑

Fig. 3

6”

12” Clearance
On T op

↓

↑

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

-3-

Fig. 4

↑

↑

4” Clearance On Right
Side For Drain Tube

III. INSTALLATION (continued)

III. h - 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 a floor drain for condensate
removal or the use of a condensate evaporative pan
kit (p/n 329-60018-00). The drain port is located at the
rear of the unit (see figure 5).

Front

↑

Of Unit

Evaporative
Pan Kit

Front

↑

Of Unit

Floor
Drain

Models RBC200 and RBC200RT require a floor drain
for condensate removal or the use of a condensate
evaporative pan kit (p/n 329-60018-00). T wo 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 6).

III. h - CONDENSATE REMOVAL (cont’d):
plug supplied (see figure 7).

For Unit 1 of either 400 lb. capac­ity model, location of the evapora­tive pan kit is required at the side
drain port location.

For unit 2, on model RBC400 the
second pan kit can be placed ei­ther at the side or rear drain ports.
For model RBC400RT this second
pan kit must be placed at the side
drain port.

Unit 1 Evaporative
Pan Kit for RBC
400 & RBC400RT
(REQUIRED)

Fig. 7

Front

↑

Of Unit

Unit 2 Evaporative
Pan Kit for
RBC400 &
RBC400RT

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

III. i -

REMOTE CONDENSING UNIT REQUIREMENTS:
This section applies only to models RBC200,
RBC200RT, RBC400 and RBC400RT. A remote con­densing unit, operating on R-404A refrigerant, is re­quired for Blast Chill operation on these models (two
for RBC400 and RBC400RT). The remote condensing
unit(s) should be capable of providing 18,700 BTU/hr
@ -10°F suction and 90°F ambient at the evaporator
coils of the Blast Chill section.

4 HP air-cooled and 3 HP water-cooled remote con­densing units are available from Traulsen as an op­tional accessory, but please note that these are rated
for use only within a 25 foot radius of the cabinet. 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.

Unit 2 Evapora­tive Pan Kit for
RBC400

Front

↑

Of Unit

Pipe
Thread
Plug

Fig. 6

Evaporative
Pan Kit

Models RBC400 and RBC400RT require a floor drain
for condensate removal or the use of a two (2) con­densate evaporative pan kits (p/n 329-60018-00). T wo
drain ports are provided, located at the right side and
rear of the unit. Plug the unused drain port with the

III. j - REMOTE UNIT CUT-OUT SETTINGS:
This section applies only to models RBC200,
RBC200RT , RBC400 and RBC400RT. The low pressure
cut-out of the remote condensing unit should be ad­justed to obtain an evaporator coil temperature NO
LOWER THAN -15°F. If 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. k - SEALING ROLL-IN/ROLL-THRU UNITS:
This section applies only to models RBC200,
RBC200RT , RBC400 and RBC400RT. Roll-In and Roll­Thru 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 National Sanitation Founda­tion requirements. After sealing the unit, the enclosed
ramp should then be installed.

-4-

III. INSTALLATION (continued)

III. l - INSTALLING RBC50 CONTROL PANEL:
Model RBC50 is shipped with the control panel de­tached, and laid flat, taped to the cabinet top (see fig­ure 8). This must be installed before use. To install:

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 14”- 20x1/2” screws found
in the cabinet top. Next, position the control frame
over the hole in the unit top and attach using 1/4-20x1/
2” screws (see figure 9).

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

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

III. m - ATTACHING RBC400 UNITS TOGETHER:
This section applies only to models RBC400 and
RBC400RT. 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.

The liquid line solenoid and TXV are provided. The tem­perature control and defrost functions are performed by
the blast chill digital control.

Next, using two pipe clamps, pull the units together(see
figure 10). 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.

Connect both the probe harness and control harness from
unit two (the rear unit) to their dedicated connectors on
unit one (see figure 10a). Set #4 DIP switch to the ON
position as shown (see figure 10b).

CONTROL BOX

LOCATION

Fig. 8

Fig. 9

Fig. 10

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.

CONTROL BOX - RBC400

(wiring connections)

Fig. 10b

SET #4 DIP SWITCH

TO ON POSITION

AS SHOWN FOR RBC400

AND RBC400RT.

UNIT 2

PROBE HARNESS

CONNECTOR

UNIT 2 CONTROL

HARNESS

CONNECTOR

Fig. 10a

-5-

IV. CARE & MAINTENANCE

CLEANING THE CONDENSER:

IV. a ­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 thumb
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 thumb
screws to hold it in place. For care of the remote con­densing unit(s) used for models RBC200, RBC200RT,
RBC400 and RBC400RT, consult the manufacturer’s
product literature.

IV. b -

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.

IV. d - INSTALLING PRINTER PAPER (cont’d):
the paper opening with the spindle in the paper roll.
Position the paper so it is fed out from the bottom of
the roll. Feed the paper into the bottom of the printer
enough to start the edge of the paper and press the
print button on the key pad (this will draw the paper
up through the printer and feed the paper out through
the front of the printer).

Feed the printer paper through the slot in the printer
cover and position the printer cover in place. Secure
the printer cover with the original screws (see figure

11).

Test the printer by pressing the print button and make
sure the paper feeds normally and the text is clear.

Printer paper is standard 2-1/4” wide x 100’ long “small
diameter,” Office Depot #451 - 310. Printer ribbon
Traulsen service part number SPR-00001-00 is Epson
#ERC-09, or Office Depot #626-602.

Fig. 11

2-14” wide
x 100’ long
“small
diameter”
paper roll

V. OTHER

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).

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

IV. c - 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.

IV. d - INSTALLING PRINTER PAPER:
Remove the two (2) thumb screws on either side of
the printer cover. Pull the printer cover out and up to
expose the printer. Cut a clean edge on the end of a
roll of printer paper. Install the printer paper in through

V. a - SERVICE AGENCY CHECK & START-UP:
After installation and start-up, contact Traulsen’ s Ser­vice Department at [phone] to arrange for a
“Mechanical Installation and Operation Inspection,”
which is required by Traulsen to validate the warranty .
On-site inspection not required for model RBC50.

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 more 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?

If after checking the above items and the unit is still
not operating properly, please contact an authorized

-6-

V. OTHER

SERVICE INFORMATION (cont’d):

V. c ­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:

VI. BLAST CHILL OPERATION

VI. b - COVERING FOODS (cont’d):
cess. NOTE: The plastic wrap or foil should be placed
directly onto the food surface. DO NOT place a lid
over the pan, or stretch the plastic wrap tightly across
the rim of the pan. This will create an insulating layer
of air above the food surface which will slow the cool­ing of the center of the food, while the outside edges
are cooling rapidly due to being in contact with the
pan surfaces (see figure 13).

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

Traulsen & Co., Inc. 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 the T raulsen
Service Department (after completion of the service
agency start-up) to arrange this at [phone].

V. e - BLAST CHILL VIDEO:
Traulsen supplies each Blast Chiller sold with an op­erational video (VHS format).

V. f - BLAST CHILL DATA COMMUNICATIONS KIT:
To obtain information about downloading batch data
to a PC, please contact the factory.

VI. BLAST CHILL OPERATION

VI. a - LOADING FOOD INTO PANS:
The food product to be blast chilled should be placed
into metal pans (generally 12” x 20” x 2-1/2”) to a
DEPTH NOT TO EXCEED 2”. This will assure the fast­est blast chilling cycle. NOTE: Use of deeper pans
and/or plastic containers can cause freezing and if
product is too thick or deep, the surface will freeze
and the center of the product will be insulated, pre­venting proper chilling (see figure 12).

NOT RECOMMENDEDRECOMMENDED

2” Maximum

Food Depth

More Than

2” Depth

RECOMMENDED NOT RECOMMENDED

Solid Lid
Over Pan

Plastic Wrap In
Contact With Food

Plastic Wrap Stretched
Across Food

Fig. 13

AIR

AIR

VI. c - GROUPING FOODS TO FORM BATCHES:
In order to achieve the best utilization of the Blast
Chiller Unit, it is possible to group foods with similar
cooling properties to form “Batches”. This will allow
one of the food probes to be inserted into one pan of
food product within the “batch” and represent the
cooling rate of the entire batch.

Based on our testing, we have found that foods with
higher levels of water content will cool much faster
than foods that have lower water content. If more than
three (3) types of foods are to be blast chilled at the
same time, it will be necessary to form one or more
batches to make best utilization of the three (3) probes
available. Below is a list of guidelines to follow when
forming batches.

1) Do not combine hot food and room temperature
foods within the same batch, even though they may
be similar (i.e. hot tuna casserole and cool tuna salad).
This is because it will take longer to cool from cook­ing temperatures to 40°F (5°C) than it will take from 70

°F to 40°F (21°C to 5°C). CAUTION: Coupling hot foods

with cold foods run the risk of the cold food remain­ing at dangerous temperatures too long as hot foods
cool.

2) The chart on page 8 shows the relative cooling times
of various foods compared to water (generally the fast­est to cool). It can also be used as an approximate
guideline when forming batches.

VI. b - COVERING FOODS:
It is recommended that all food product be covered
with plastic wrap or foil for hot foods to minimize mois­ture loss from product during the blast chilling pro

3) Sliced meats placed in layers will cool more rapidly
than whole meats due to the ratio of surface area to
content (volume) allowing for greater heat dissipation.

-7-

VI. BLAST CHILL OPERATION (cont’d)

VI. c - GROUPING FOODS TO FORM BA TCHES (cont’d):

AVG. COOLING TIME

FOOD RELATIVE TO WATER

LASAGNA +89%

SLOWER

CHILI +64%
MASHED POTATOES +64%
MEAT LOAF (WHOLE) +61%
RICE +61%
CREAM OF WHEAT +60%
KERNEL CORN +58%
SOUP (THICK TYPES) +49%
BAKED POTATOES +47%
CHOPPED STEAKS/GRAVY +43%
REFRIED BEANS +43%
SPAGHETTI/MEAT SAUCE +39%
GREEN BEANS +39%
SCRAMBLED EGGS +36%
MACARONI & CHEESE +33%
CHICKEN BREASTS +12%
WATER 0%

FASTER

VI. e - PAN PLACEMENT IN THE UNIT (cont’d):
Bottom). This will facilitate easier removal from the
unit if more than one batch is being blast chilled at the
same time, but have different completion times.

In the RBC50 model, air flows through the unit in a
horizontal plane from right to left, and left to right, there­fore, there is no significant difference if the pans are
placed toward the rear of the unit or toward the door.

In the RBC100 model, air flows through the unit in a
horizontal plane from right to left, therefore, there is
no significant difference if the pans are placed toward
the rear of the unit or toward the door (see figure 14).

AIR FLOW

VI. d -

MAXIMUM LOAD PER BATCH:
Model RBC50 has a maximum recommended capacity
of 50 lbs. of food. This would be approximately five (5)
12” x 20” x 2-1/2” pans with 2” thick product.

Model RBC100 has a maximum recommended capac­ity of 100 lbs. of food. This would be approximately
ten (10) 12” x 20” x 2-1/2” pans with 2” thick product.

Models RBC200 and RBC200RT have a maximum rec­ommended capacity of 200 lbs. of food. This would be
approximately twenty (20) 12” x 20” x 2-1/2” pans (one
cart) with 2” thick product.

Models RBC400 and RBC400RT have a maximum rec­ommended capacity of 400 lbs. of food. This would be
approximately forty (40) 12” x 20” x 2-1/2” pans (two
carts) with 2” thick product.

All Blast Chiller units will provide more uniform cool­ing of the food if they are setup close to their capacity
of food with each blast chill cycle. This is due to the
fact that the heat being removed from the food tends
to moderate the temperature of the air being circulated.
Lightly loaded blast chill cycles tend to run with colder
air temperatures, which can cause the food to freeze
near the outside surfaces of the pans. The soft chill
cycle should be used if the chiller is loaded less than
50% of capacity.

Fig. 14

On the Roll-In and Roll-Thru models, it is recommended
that the slower cooling foods within the batch be placed
in the area of the cart which will be toward the rear of
the Blast Chill interior (away from the door). This area
of the unit receives the incoming air from the blowers
and is slightly cooler than the air passing over the pans
nearest the doors (see figure 15).

Rear Of

Door

Faster
Cooling
Food

BATCH

#1

BATCH

#2

Interior

Slower
Cooling
Food

VI. e - PAN PLACEMENT IN THE UNIT:
All pans of food with a batch should be grouped to­gether in the same area of the unit (i.e. T op, Middle, or

-8-

Fig. 15