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Resumen del manual
78th Street, Ocala, Florida 34472-3412 Phone: (352) 245-7055 Fax: (352) 245-0726 E-mail: service@americanpanel.com INDEX INTRODUCTION 3 CONTROLLER FEATURES 3 OPERATING MODES 3 AUTOMATIC MODE 3 MANUAL MODE 3 OPERATING CYCLES 4 ADDITIONAL CYCLES 4 PRINTER 4 PC CONNECTION (OPTIONAL) 4 INSTALLATION OF REMOTE UNITS 5 REQUIREMENTS TO BE MET DURING INSTALLATION (8 STEPS) 5 INSTALLATION AT THE SAME LEVEL 5 INSTALLATION AT DIFFERENT LEVELS 6 CONNECTION PIPING FOR REMOTE CONDENSING UNITS 6 INSTALLATION 7 WARNINGS 7 PREPARATION 7 INSTALLATION 7 LOCATION 7 DIMENSIONS 7 ELECTRICAL AND REFRIGERATION SPECIFICATIONS 7 CONNECTION TO THE REMOTE UNIT 8 CONDENSATE DRAINAGE CONNECTION 8 VERIFYING CORRECT INSTALLATION 8 SPACES AROUND THE CABINET 9 STARTING & TESTING THE UNIT 9 USING THE HURRICHILL™ TECHNOLOGY 10 BLAST CHILLING 10 SHOCK FREEZING 10 SOFT CHILL CYCLE 10 HARD CHILL CYCLE 10 SHOCK FREEZE CYCLE 10 PANNING AND LOADING 11 PANNING 11 LOADING 11 CONTROL PANEL FOR MODEL AP20BC175-2 BLAST CHILLER 12 KEYBOARD KEYS 13 KEY COMBINATIONS 13 PROGRAMMING 14 1. INITIAL PROGRAMMING 14 2. PROGRAMMING THE CYCLES 17 AUTOMATIC SOFT CYCLE PARAMETERS PROGRAMMING 17 AUTOMATIC HARD CYCLE PARAMETERS PROGRAMMING 18 DEFROST CYCLE PARAMETERS PROGRAMMING 19 MANUAL SOFT CYCLE PARAMETERS PROGRAMMING 20 MANUAL HARD CYCLE PARAMETERS PROGRAMMING 21 3. RECIPE NAME PROGRAMMING 22 OPERATION 23 1. AUTOMATIC MODE - SOFT CHILL 23 2. MANUAL MODE - SOFT CHILL 24 3. HARD CHILL CYCLE 25 4. DEFROST CYCLE 25 5. PREPARING AND USING THE PRINTER 27 6. TO CLEAR DATA 27 PRINTER 27 LOADING A ROLL OF PAPER 28 REMOVING A ROLL OF PAPER 28 OPERATING THE PRINTER 28 MAINTENANCE 28 REPLACING THE RIBBON (NO PAPER IN THE PRINTER) 28 REPLACING THE RIBBON (WITH PAPER IN THE PRINTER) 29 MAINTENANCE AND CLEANING 29 CLEANING THE CONDENSER 30 CLEANING THE STORAGE COMPARTMENT 30 WIRING DIAGRAMS 30 COMPUTER CONNECTION 34 PARTS LIST 35 STANDARD WARRANTY 36 ORDERING PRINTER SUPPLIES (RIBBON & PAPER) 37 INTRODUCTION Blast Chiller Model AP20BC175-2 is used to rapidly chill cooked foods to temperatures suitable for refrigerated storage. It is capable of lowering the core temperature of up to 200 pounds of most foods from 160o F to 40o F in 90 minutes. Food is loaded into 12" x 20" x 2-1/2" pans. All units are sized to accept one rack containing up to 20 pans. Model AP20BC175-2 has an integral temperature recording device (printer) and 4 food probes. It employs a high velocity flow of cooled air to assure even cooling of the food product, and to quickly bring the food temperature through the danger zone in which bacteria multiply rapidly. This is done in accordance with the requirements of HACCP, FDA and all applicable state regulations. CONTROLLER FEATURES The electronic control system is solid state and is based on the latest microprocessor technology. The display is VFD Industrial Type. It displays 4 lines of 20 characters each and allows operator viewing from any angle. The display is programmed to show clear step-by-step instructions and operating data. It is capable of storing 250 sets of data and 150 recipes. The unit has built-in safety and self-diagnostic systems. The controller notifies the operator if various faults, as listed below, should occur: .. Power supply failure / Restoration of power .. Faulty air temperature probe .. Faulty food temperature probe .. High air temperature (above 140o F) .. Low air temperature (below 0o F) .. High food temperature (above 180o F) .. Low food temperature (below 35o F) As an option, the unit can be operated by a PC. The PC interface allows the operator to remotely program the unit, operate it, download the data and print the data. OPERATING MODES The operator can choose from the following modes: AUTOMATIC MODE This is the preferred mode, in which all the food probes are active and take part in controlling the chilling or freezing process. The cycle will never proceed to its next step until all the probes have reached their set breaking temperatures. The operator needs only to select the recipe number of the food to be controlled by each probe (up to 150 recipes can be programmed), then insert each probe into its food. It is recommended that the operator remove the food when its temperature starts to flash and the display shows “Ready”. The unit will automatically switch into holding mode (cavity air temperature between 35o F and 42o F) when all the food have reached the end cycle programmed temperature. MANUAL MODE Operating time is set manually, by the operator, for the meal that has been chosen. Air temperature is controlled by the air probe. If the food probes have been inserted into the food they will provide temperature readouts only. The unit will automatically switch into the holding mode at the end of the cycle. OPERATING CYCLES The operator can choose from the following 3 operating cycles: MODE END FOOD TEMP. USES NOTES SOFT CHILL 38o F TO 40o F FOR LOW DENSITY FOODS AIR TEMP. IS 28o F TO 35o F HARD CHILL 38o F TO 40o F FOR MEDIUM &...