Pitco Frialator B2005401 SSTC Fault Detection, Field Calibration, High Limit Trip or Heat Failure

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Solid State Temperature Control (SSTC)

3

Fault Detection

 

3.1 High Limit Trip or “Heat Failure”:

 

This control monitors the appliance response to heat demand signals.

 

Under normal conditions the heat feed back indicator follows the heat

 

demand indicator. When the appliance fails to respond, the heat feed

 

back indicator will remain off. Typical causes are:

 

‰ High Limit device is tripped and needs to be reset.

 

‰ On gas appliances, a substandard pilot flame, or ignition module

 

 

problem may be indicated.

 

‰

For electric appliances, an open line fuse may be indicated.

Normal operation when HFB indicator

 

 

follows Heat Demand.

Heat Demand without Heat Feed Back

is a Fault indication.

3.2 Open or Shorted Probe:

This control continually monitors the condition of the thermal sensing probe. If this probe is detected out of range (open or shorted), heat control activities are suspended. The heat feed back indicator will flash 3 times, pause, and repeat.

This condition requires repair of the probe, or related wiring.

HFB indicator flashes 3 times, pauses,

then repeats.

4 Field Calibration

If field calibration is deemed necessary, follow these steps:

‰ Allow appliance to heat to set point, and allow 30 minutes to stabilize.

‰Measure the vat center oil temperature. Compare this with the knob pointer scale.

‰To reposition the knob, pry off the cap of the knob with a sharp knife blade.

‰Without turning the shaft, loosen the 5/16-compression nut. Pull the knob off.

‰Re-install the knob with the pointer at the temperature indicated on the test thermometer.

‰Tighten the 5/16-compression nut, and install cap.

L20-314 (9/7/07)

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Contents Operations Manual Switch and Indicator Locations and Function Operation Fault Detection Field CalibrationHigh Limit Trip or Heat Failure Open or Shorted Probe

B2005305 SSTC, B2005301 SSTC, B2005401 SSTC, B2005302 SSTC, B2005304 SSTC specifications

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