Traulsen TBC13 Service Manual

TRAULSEN BLAST CHILLERS

Models: TBC5, TBC13, TBC1H & TBC1HR

training guide

1 TRAULSEN TBC5, TBC13 & TBC1H BLAST CHILLER TRAINING GUIDE

Table of Contents

Page

The Toolbox............................................................................. 1

Placing Probes/Loading Pans................................................. 2

Starting a Chill Cycle Using Auto Mode.................................. 3

Starting a Chill Cycle Using Manual Mode.............................. 4

Printing/Data Management...................................................... 5

Creating/Saving Chill Recipes................................................. 5

Chilling Without Probes........................................................... 5

Care & Cleaning...................................................................... 6

Troubleshooting....................................................................... 7

Glossary of Icons..................................................................... 7

The Toolbox

The toolbox allows the operator to adjust the default operating parameters, update control
software, retrieve past chill cycle data, and monitor chiller operation.

To access the TOOLBOX press the toolbox icon on the MANUAL menu. The ACCESS
LEVEL screen will appear. Some areas of the control are password protected. Selecting
a secure area will prompt a keyboard to appear on the display. The default password for
the SUPERVISOR LEVEL is 1234, and for the SERVICE LEVEL is 4401.

The most common operations are included inside the non password protected USER menu.

Automatic cycle start insures

proper operation and safe food!

Placing Probes/Loading Pans

Basic Probe Placement

1. Place probes into thickest part of the product.

2. With product like chicken the probe should not be
placed where it is touching bone.

3. With full pans of product such as casseroles locate
the probe in pan center.

4. In all cases probe tip should not touch pan bottom.

NOTE

Using probes with small size products (like chicken strips) is not

recommended. See CHILL BY TIME for correct chilling

method.

2

Properly Placed Probes

Probes & Multi-Batching

1. It is OK to load more than one type of product.

2. When loading more than 3 pan levels it will be
necessary to group like products together, using one
probe for each product group (see example at right).

Proper Probe Placement for Multi Batching

Probe 1: Grouped product (2 pans whole roast chicken)

Probe 2: Other Product One (1 pan chicken cutlets)

Probe 3: Other Product Two (1 pan baked beans)

Covering Product

1. Covering product is recommended but
not absolutely required.

2. If used, plastic wrap/aluminum foil must
be placed in direct contact with product
surface.

3. Some starch products are likely to dry
out if not covered (ex. mashed
potatoes, pasta, rice, cous cous, etc.).

4. Covering is recommended to prevent
drying if product will not be removed
when done or left inside overnight.

Probe 1

Probe 2

Probe 3