Traulsen RET132EUT-HHS, RET232EUT-FHS VIII. Expected Thaw PERFORMANCE/OPERATIONAL Troubleshooting

VIII. EXPECTED THAW PERFORMANCE/OPERATIONAL TROUBLESHOOTING

VIII. a - INTRODUCTION:

Even thaw performance is a function of many factors, especially those involving product types and loading. As a result, actual thaw times will vary as even similar sized loads of the same product will exhibit some differences in their thawing characteristics.

VIII. b - TEST PARAMETERS:

To provide a general performance baseline, Traulsen performed some controlled testing in our lab which may provide the operator with an approximate idea on what to expect from their Even-Thaw unit. Full load batches of frozen product were used as follows:

ONE SECTION MODELS

336 lbs. of chicken, distributed between 14 tray levels. Each level consisted of 24 lbs. of product loaded into two pans (four 6 lb. pkgs. of frozen product total per level/two 6 lb. pkgs. per tray).

TWO SECTION MODELS

672 lbs. of chicken, distributed between 28 tray levels. Each level consisted of 24 lbs. of product loaded into two pans (four 6 lb. pkgs. of frozen product total per level/two 6 lb. pkgs. per tray).

VIII. c - TEST RESULTS

Under these actual load parameters, the one-section model generally required approximately 19-22 hours in order to completely thaw the entire load. The two- section model required approximately 24-26 hours to completely thaw the entire load.

VIII. d - RESULTS AS A FUNCTION OF PRODUCT MIX: The above thaw times were based upon a mixed load of different chicken products typically found in many establishments. It is important to note that initially, all tests performed were based on a mixed load of product. This consisted of approximately 1/4 nuggets, 1/4 strips, 1/4 to 1/3 breasts. This MIXED batch thawed in the times listed above. In actual operation, thaw batches consisting of a single type of product, or other ratios of different products may require more time for thawing. Both this and larger size loads can both contribute to longer thaw times.

VIII. e - INCOMPLETE THAWING:

In operation, incomplete thawing (i.e. bags of product in which not every piece was completely thawed) has been found to usually be the result of those pkgs. respective pan level having had restricted airflow due to overloading (from stacked pkgs. or irregular shaped packages that blocks air from getting to the pkgs. closest to the cabinet interior side wall or rear). Allowing for proper air-flow around each pkgs. of frozen product should eliminate this situation from occurring.

-7-

VIII. f - EQUIPMENT ISSUES:

If improper loading has been eliminated as a possible cause for extended thaw cycle times, there are several system checks which can be done to diagnose the Traulsen Even-Thaw unit.

First, the amp draw should be checked early in the thaw cycle. Shortly after loading the unit with frozen product, the electronic control LED, “G”, should be illuminated as the cabinet temp will probably be in the 30 to 34 degree F range as per the control read-out. At this time, full heat should be on. This is a 1300 watt heater, 115 vac, is about 11.3 amps. Add 4 blowers at

1.1amps and a few amps for the controls and the total amp draw should be approximately 16 to 16.5 amps.

When the cabinet temperature reaches 36°F, the LED “G” will pulse indicating the heat is now being applied at a 50% level. At 37°F, the LED “G” will be turned off indicating thaw heat is off. This cycle will repeat until the cabinet temperature stabilizes between 37-41°F. When the cabinet temperature exceeds 41°F, the LED “H” illuminates indicating that the cabinet has switched to refrigeration cycle. The cabinet will now cycle between 37-41°F in order to maintain cabinet temperature.

Also, be certain that the thaw switch has not been turned OFF. This is located behind the louvers and has a protective guard around it. This switch can turn OFF 2 of the 3 mullion blowers and reduce airflow which reduces thaw capability. In addition, the blower wattage actually adds heat to the unit and helps augment the units thawing capability.

VIII. g - OTHER CAUSES OF EXTENDED THAW TIMES: Some frozen products are often stored in large, irregularly shaped packages. If used, these should always be located along the outside wall with the largest packages being placed closest to, but not directly against, the wall. It is IMPERATIVE that such large packages not be placed up against the center mullion air ducts. This could result in blocked airflow.

REDUCED AIR MOVEMENT EQUATES TO LONGER THAWING TIMES.

Care should also be taken to avoid pushing other pkgs. of frozen product up against the mullion sheet metal ducts. Airflow could be blocked resulting in a similar extended thaw time situation.

Another scenario to avoid is for packages to be placed inadvertently up against the outside walls. They will also block air flow down the sides of the unit. This is especially an issue with the right side wall because when the unit returns to normal refrigerated operation mode, the cold air flows from the upper right ceiling evaporator outlet, down the wall, and then mixes into the cabinet, distributed by all the mullion blowers. If the right wall is blocked, and especially if blocked near the top right of the cabinet, the cold