Traulsen RBC50, RBC200 & RBC400, RBC100 VI. Blast Chill Operation, Recommended Not Recommended

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V. OTHER

VI. BLAST CHILL OPERATION

V. c - SERVICE INFORMATION (contd):

Traulsen service agent. A complete list of authorized service agents was provided along with your Traulsen unit. If you cannot locate this, you may also obtain the name of a service agent from the Service/Contact page of our website: www.traulsen.com.

If service is not satisfactory, please contact our in- house service department at:

Traulsen

4401 Blue Mound Road Fort Worth, TX 76106 (800) 825-8220

Traulsen & Co., Inc. reserves the right to change speci- fications or discontinue models without notice.

V. d - DEMONSTRATIONS:

Traulsen sales representatives perform in-service op- erational training for the end-user. Contact the Traulsen Service Department (after completion of the service agency start-up) to arrange this at (800) 825-8220.

V. e - BLAST CHILL VIDEO:

Traulsen supplies each Blast Chiller sold with an op- erational video (VHS format).

V. f - BLAST CHILL DATA COMMUNICATIONS KIT:

To obtain information about downloading batch data to a PC, please contact the factory.

VI. BLAST CHILL OPERATION

VI. a - LOADING FOOD INTO PANS:

The food product to be blast chilled should be placed into metal pans (generally 12x 20x 2-1/2) to a DEPTH NOT TO EXCEED 2. This will assure the fast- est blast chilling cycle. NOTE: Use of deeper pans and/or plastic containers can cause freezing and if product is too thick or deep, the surface will freeze and the center of the product will be insulated, pre- venting proper chilling (see figure 12).

RECOMMENDED

NOT RECOMMENDED

2” Maximum

More Than

Food Depth

2” Depth

VI. b - COVERING FOODS (contd):

cess. NOTE: The plastic wrap or foil should be placed directly onto the food surface. DO NOT place a lid over the pan, or stretch the plastic wrap tightly across the rim of the pan. This will create an insulating layer of air above the food surface which will slow the cool- ing of the center of the food, while the outside edges are cooling rapidly due to being in contact with the pan surfaces (see figure 13).

RECOMMENDED

NOT RECOMMENDED

 

Solid Lid

 

Over Pan

Plastic Wrap In

 

 

 

 

 

 

 

 

Contact With Food

 

 

 

 

 

 

 

 

 

 

 

AIR

 

 

 

 

 

 

 

 

 

 

Plastic Wrap Stretched

 

Across Food

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AIR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fig. 13

VI. c - GROUPING FOODS TO FORM BATCHES:

In order to achieve the best utilization of the Blast Chiller Unit, it is possible to group foods with similar cooling properties to form Batches. This will allow one of the food probes to be inserted into one pan of food product within the “batch” and represent the cooling rate of the entire batch.

Based on our testing, we have found that foods with higher levels of water content will cool much faster than foods that have lower water content. If more than three (3) types of foods are to be blast chilled at the same time, it will be necessary to form one or more batches to make best utilization of the three (3) probes available. Below is a list of guidelines to follow when forming batches.

1)Do not combine hot food and room temperature foods within the same batch, even though they may be similar (i.e. hot tuna casserole and cool tuna salad). This is because it will take longer to cool from cook- ing temperatures to 40°F (5°C) than it will take from 70 °F to 40°F (21°C to 5°C). CAUTION: Coupling hot foods with cold foods run the risk of the cold food remain- ing at dangerous temperatures too long as hot foods cool.

2)The chart on page 8 shows the relative cooling times of various foods compared to water (generally the fast- est to cool). It can also be used as an approximate guideline when forming batches.

VI. b - COVERING FOODS:

It is recommended that all food product be covered with plastic wrap or foil for hot foods to minimize mois- ture loss from product during the blast chilling pro

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3)Sliced meats placed in layers will cool more rapidly than whole meats due to the ratio of surface area to content (volume) allowing for greater heat dissipation.

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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 III. l Installing RBC50 Control Panel Wiring connectionsControl BOX RBC400 Control BOX LocationIV. Care & Maintenance IV. a Cleaning the CondenserIV. b Cleaning the Exterior 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 Power Loss Notification Food Probe Failure WarningChill Cycle Batch Over 6 Hours 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 WarrantyXII. Parts List XIII. IndexPART/DESCRIPTION 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.