Traulsen RBC100, RBC50, RBC200 & RBC400 owner manual Table of Contents, Serial TAG

Page 2

TABLE OF CONTENTS

I. The Serial Tag

Page 1

VI. Blast Chill Operation (contd)

 

II. Receipt Inspection

Page 2

c-Grouping Foods To Form Batches

Page 7

III. Installation

 

d-Maximum Load Per Batch

Page 8

a-Location

Page 2

e-Pan Placement In Unit

Page 8

b-Packaging

Page 2

f-Food Probe Placement

Page 9

c-Wiring Diagram

Page 2

g-Example Batches For RBC50

Page 9

d-Installing Legs or Casters

Page 2

h-Example Batches For RBC100

Page 10

e-Cord & Plug

Page 3

i-Example Batches For Roll-In/Roll-Thru Models

Page 11

f-Electrical Requirements

Page 3

VII. Operating The Blast Chill Control

 

g-Proper Clearances

Page 3

a-Operating Modes

Page 12

h-Condensate Removal

Page 4

b-Continuous Batching

Page 13

i-Remote Unit BTU Requirements

Page 4

c-Probe Temperatures

Page 13

j-Remote Unit Cut-Out Settings

Page 4

d-Lock Function

Page 13

k. Sealing Roll-In/Roll-Thru Units

Page 4

e-Unlock Function

Page 13

l. Installing RBC50 Control Panel

Page 5

f-Defrost Function

Page 13

m. Attaching RBC400 Units Together

Page 5

g-Printout Data

Page 13

IV. Care & Maintenance

 

h-Resetting Date & Time

Page 13

a-Cleaning The Condenser

Page 6

i-Programming A New Batch

Page 13/14

b-Cleaning The Exterior

Page 6

j-Control Panel Configuration

Page 15

c-Cleaning The Interior

Page 6

k-Probe Temperature & Alarm Warnings

Page 16

d-Installing Printer Paper

Page 6

VIII. Understanding Printouts

 

V. Other

 

a-Current Data Printout

Page 16

a-Service Agency Check & Start-Up

Page 6

b-Constant Chill Cycle - Batch Data

Page 16

b-On-Site Blast Chill Training

Page 6

c-Blast Chill Cycle - Batch Data

Page 17

c-Service Information

Page 6/7

d-72-Hour Data Log

Page 18

d-Demonstrations

Page 7

e-Food Probe Failure Warnings

Page 19

e-Blast Chill Video

Page 7

IX. Trouble Shooting Guide

Page 20

f-Blast Chill Data Communications Kit

Page 7

X. Wiring Diagrams

Page 21-24

VI. Blast Chill Operation

 

XI. Warranty Information

Page 25

a-Loading Food Into Pans

Page 7

XII. Parts List

Page 26

b-Covering Foods

Page 7

XIII. Index

Page 26

 

 

 

I. THE SERIAL TAG

 

FORT WORTH, TX.

 

The serial tag is a permanently affixed sticker on

 

 

which is recorded vital electrical and refrigeration data

 

 

 

 

 

 

SERIAL

MODEL

 

about your Traulsen product, as well as the model

VOLTS

Hz

PH

and serial number. This tag is located inside the

 

 

 

door on the right interior wall of the cabinet.

TOTAL CURRENT

AMPS

 

MINIMUM CIRCUIT

AMPS

 

MAXIMUM OVERCURRENT PROTECTION

AMPS

LIGHTS

WATTS

 

HEATERS

AMPS

 

REFRIGERANT

TYPE

OZ

DESIGN PRESSURE

HIGH

LOW

REFRIGERANT

TYPE

OZ

DESIGN PRESSURE

HIGH

LOW

 

 

 

 

370-60294-00 REV (A)

 

 

 

 

 

 

 

￿

 

 

 

 

R

R

 

 

READING THE SERIAL TAG

Serial = The permanent ID# of your Traulsen

Model = The model # of your Traulsen

Volts = Voltage

Hz = Cycle

PH = Phase

Total Current = Maximum amp draw

Minimum Circuit = Minimum circuit ampacity

Lights = Light wattage

Heaters

Refrigerant = Refrigerant type used

Design Pressure = High & low side operating pressures and refrigerant charge

Agency Labels = Designates agency listings

AW-03118

-1-

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Contents Traulsen & Co., Inc Table of Contents Serial TAGIII. Installation II. Receipt InspectionIII. f Electrical Requirements III. InstallationIII. e Cord & Plug RBC400 & RBC400RT Control BOX RBC400 III. l Installing RBC50 Control PanelWiring connections Control BOX LocationIV. b Cleaning the Exterior IV. Care & MaintenanceIV. a Cleaning the Condenser Service Agency Check & START-UPVI. Blast Chill Operation Recommended Not RecommendedVI. Blast Chill Operation cont’d Sensing Area Probe ↑ 1 ↑Food VI. h Example Batches for RBC100 Door Interior VII. Operating the Blast Chill Control VII. Operating the Blast Chill Control cont’d Batch Number Enter Press T on logo to start configuration and unlock VIII. a Current Data Printout VIII. Understanding PrintoutsVIII. b Constant Chill Cycle Batch Data VIII. Understanding Printouts cont’d VIII. c Blast Chill Cycle Batch DataVIII. d the 72-HOUR Data LOG Chill Cycle Batch Over 6 Hours Power Loss NotificationFood Probe Failure Warning Refrigeration FailureIX. Trouble Shooting Guide Symptom Probable CAUSE/SOLUTIONWiring Diagram RBC50 Wiring Diagram RBC100 Wiring Diagram RBC200 & RBC200RT Wiring Diagram RBC400 & RBC400RT XI. Warranty Information Standard Domestic WarrantyPART/DESCRIPTION XII. Parts ListXIII. Index OTR-TRA-13Extended Warranty Service Hours Hours of Operation

RBC100, RBC200 & RBC400, RBC50, RBC50, RBC100, RBC200, RBC400, RBC200RT, RBC400RT specifications

The Traulsen RBC series represents a significant advancement in commercial refrigeration, offering a range of robust and reliable products suitable for various foodservice applications. The lineup includes the RBC50, RBC100, RBC200, RBC400, RBC200RT, and RBC400RT, each designed to meet specific storage and operational needs while maintaining exceptional performance and energy efficiency.

The Traulsen RBC50 is a compact refrigerator ideal for smaller kitchens, boasting an impressive refrigeration capacity while taking up minimal space. It features a stainless steel exterior and aluminum interior, ensuring both durability and ease of cleaning. This model is equipped with a self-closing door and a magnetic door gasket that ensures a snug fit, which helps to maintain consistent temperatures.

The RBC100 follows closely, offering greater capacity without compromising on quality. It features digital controls that provide accurate temperature settings and monitoring, allowing operators to maintain optimal conditions for food storage. With energy-efficient insulation and a high-performance compressor, the RBC100 is designed for rigorous use in busy commercial environments.

Moving up in capacity and functionality, the RBC200 and RBC400 models cater to larger foodservice operations. The RBC200 provides extensive storage space with energy-efficient components, including a forced-air cooling system that ensures even temperature distribution throughout the cabinet. The RBC400, with its impressive size, is perfect for high-volume establishments, featuring multiple shelves and an optimized layout for easy access to stored goods.

For operations requiring rapid cooling, the RBC200RT and RBC400RT models add advanced refrigeration technologies. The RT series employs rapid chill functionality, ideal for quickly cooling hot foods to safe storage temperatures, enhancing food safety and quality in commercial kitchens.

All models in the Traulsen RBC series are equipped with adjustable shelving, allowing flexibility in storage solutions. The user-friendly digital display and controls facilitate temperature monitoring and adjustments, ensuring that food remains at safe and optimal temperatures.

Overall, the Traulsen RBC series stands out for its combination of efficiency, durability, and cutting-edge technology, making it an excellent choice for any foodservice operator looking to enhance their refrigeration solutions.