Traulsen TB SERIES Installation Manual

Quality Refrigeration

OWNER’S MANUAL

TB SERIES GLYCOL PIZZA/SALAD/SANDWICH PREP TABLES

4401 Blue Mound Road Fort Worth, Texas 76106 (USA)

Phone: [phone] | Service Fax: [phone] | E-mail: [e-mail] | Website: traulsen.com

Hours Of Operation: Monday - Friday 7:30 a.m. - 4:30 p.m.

(CST)

TABLE OF CONTENTS

1. THE SERIAL TAG Page 1

A) Serial Tag & Location Page 1
B) Reading The Serial Tag Page 1

2. RECEIPT INSPECTION Page 2

3. INSTALLATION Page 2

4. PRESTART CHECKS Page 3

5. OPERATION Page 3
A) Operation Page 3

B) Pan Chiller Page 3
C) Lower Storage Cabinet Page 4
D) Shutdown For Extended Period Page 4
E) Removing Food Product At Night Page 4
F) Leaving Food Product In The Unit

Throughout The Night Page 4

6. CONTROL BASICS Page 4
A) Control Basics Page 4
B) Control Panel Diagram Page 4
C) Enter The Customer Access Page 5

6. CONTROL BASICS (continued)
D) Adjusting The Thermostat Set Point Page 5
E) Adjusting The Thermostat Set Point Differential Page 5
F) Changing the Themperature Scale Page 5
G) Adjusting The Room Temperature Offset Page 5
H) Starting A Manual Defrost Cycle Page 6
I) Viewing Sensor Temperatures Page 6
J) Remote Applications Page 6

7. GENERAL CARE Page 6
A) General Care Page 6

B) Adjusting The Shelves Page 6
C) Cleaning The Condenser Page 6
D) Cleaning The Lower Storage Cabinet Page 7

E) Cleaning The Pan Chiller Page 7

8. TROUBLE SHOOTING Page 7
A) Trouble Shooting Page 8

9. SERVICE/WARRANTY INFORMATION Page 9
A) Service Information Page 9
B) Service Support Information Page 9

C) Warranty Registration Page 9

10. WARRANTIES Page 10

1. THE SERIAL TAG

1. A - SERIAL TAG & LOCATION:

The serial tag is a permanently afxed label 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 in the
right interior compartment on all standard TB Series models.

1. B - READING THE SERIAL TAG

• Model = The model # of your Traulsen unit

• (S/N) Serial Number = The permanent ID# of your Traulsen unit

• Refrigerant SYS1= System 1 Refrigerant type used and refrigerant

charge

• Design Pressure= System 1 High and Low Pressure

• Refrigerant SYS2= System 2 Refrigerant type used and refrigerant

charge

• Design Pressure= System 2 High and Low Pressure

• Volts = Voltage

• Hz = Cycle

• Total Current = Maximum amp draw

• Min Circuit Amps = Minimum circuit ampacity

• Agency Labels = Designates agency listings

This unit is listed to UL 471, CSA 120 and NSF 7 by an approved NRTL.

TB SERIES
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2. RECEIPT INSPECTION

3. INSTALLATION

2. A - RECEIPT INSPECTION:

Carefully inspect your Traulsen unit for damage during
delivery. If damage is detected, you should save all crating
materials and make note on the carrier’s Bill of Lading
describing the damage. A freight claim should be led
immediately. If damage is subsequently noted during or
immediately after installation, contact the respective car­rier and le a freight claim. There is a ve (5) day limit to
le freight damage with the carrier. Under no condition
may a damaged unit be returned to Traulsen without rst
obtaining written permission (return authorization). You
may contact Traulsen customer care at 800-825-8220.

Some models may use R-290 (Propane)
as a refrigerant. If ammable refrigerant is present, follow
instructions as labeled on the unit. Proper care must be
taken to avoid any damage to the refrigeration system
including refrigerant tubing, condenser, evaporator coils
during handling, moving, installation and cleaning as it
may cause risk of re or explosion. If damaged, unit must
be moved to well ventilated area away from any sources

of ignition.

3. A - INSTALLATION:

Prep table models can be installed with no clearance at the back
and sides of the units.

Most units are supplied with a cord and plug, which can simply be
plugged into a dedicated appropriately sized outlet.

For those requiring hard-wiring directly to the power supply, this
should be done only by a qualied electrician. A junction box
located on back of the machine near bottom is provided for elec­trical eld connections. See Amp Plate inside of the refrigerated
cabinet for electrical ratings.

Some components are packed and shipped inside the lower stor­age cabinet to avoid damage during shipment. Remove these
items from the cabinet and remove packing materials. If unit is
equipped with shelves, cut and remove the plastic ties holding
the shelves in place.

Place cutting board on rail so that holes in cutting board line up
with pins on the counter top.

Further service and repair must be performed by qualied
refrigeration technicians familiar with applicable safety
standards for ammable refrigerants. Technicians must
use appropriate personal protective equipment and fol­low applicable safety precautions to avoid risk of re or
explosion.

Do not damage evaporating catch pan
support brackets on the bottom of the unit when lifting the
prep table from the shipping pallet (see photo below)!

Slide evaporating catch pan over support brackets all the way
to the back of the prep table positioning it below the prep table
drain outlets.

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3. INSTALLATION (continued)

5. OPERATION

3. A - INSTALLATION: (continued):

Open the condensing compartment hinged louver door and check
the glycol level in plastic expansion tank.

A small amount of glycol may spill from tank during shipment. Prior
to startup, tank should be approximately 1/2 full. The glycol used
is a non-toxic food grade (propylene) glycol. Add 35% Propylene
Glycol if necessary.

5. A - OPERATION:

Some models may use R-290 (Propane)
as a refrigerant. Consult detailed owner’s manual avail­able at www.traulsen.com before attempting to install or
service units with R-290 or other ammable refrigerants.
All safety precautions must be followed to avoid risk of re
or explosion. Contact Traulsen for additional information

at 800-825-8220.

Plug cordset into wall outlet (self contained models).
Open the louver door, ip the main power switch ON and
close the door. Observe the Temperature Display through
the opening in the louver door. At start-up, the readout

will ash from RHI High Glycol Temperature to CHI High
Cabinet Temperature to C35 Cabinet Air Temperature,
and to R28 Glycol Temperature this signies that the

temperatures are above normal operating range. After
the temperatures will pull down to 36°F (2°C) for the
Glycol Temperature and 41° F (5°C) for the Cabinet Air

Temperature, the readouts will stop showing RHI and

CHI error messages.

Close louver door remove rear condensing unit cover and check
if glycol ball valve is in the open position. Re-attach rear louver.

Cut zip-tie securing electrical cord and plug cord into wall socket.

GAS REFRIGERATION LINES IN CONDENSING
UNIT AREA ARE SHIPPED UNDER PRESSURE!

4. PRESTART CHECKS

4. A - PRESTART CHECKS:

Glycol Prep Tables are shipped with factory pre-set temperature
settings. Although Traulsen Glycol Prep Tables are tested at fac­tory before shipment, there are variables that can affect cooling
performance of the unit:

• Ambient Temperature

• Humidity Level

• Air stream patterns

• Over-shelves/Heat lamps

• Product temp prior to loading into refrigerated pan chiller well.

• Surrounding equipment.

All temperature settings can be adjusted by the Customer or
Authorized Kairak Service Agent within +/- 3 °F.

Additional message power loss) will appear. Press the Alarm

Cancel Button to cancel ELE LOS message.

INTELA-TRAUL

°F °C

FREEZER

When the Glycol Temperature cools to 30°F (-1°C), the
unit is ready to go!

SET

1-LED Display

2-Alarm Cancel
Button

5. B - PAN CHILLER:

To ensure proper food temperatures are maintained in
exposed insert pans, the following conditions are recom­mended.

1. All food brought to line must be at 41°F (5°C) or below.

2. No direct air blowing on food product from other equip­ment in the kitchen (max air velocity 50 FPM/0.234 Meter/
second).

3. Room ambient temperatures of 86°F (30°C) or less
around working area of Pan Chiller.

4. All shelving mounted over insert pans (with heated
equipment above it) must be insulated. No line of sight
from radiant heat sources to insert pans.

5. Occasional stirring of certain foods may be required in
order to maintain consistent temperatures.

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