Introduction, Controller Features | American Panel AP24BC250-3

AP24BC250-3, AP24BCF300-3, AP40BC350-3, AP40BCF450-3 Manual

INTRODUCTION

Blast Chiller Models AP24BC250-3 and AP40BC350-3 are used to rapidly chill cooked foods to temperatures suitable for refrigerated storage. They are capable of lowering the core temperature of most foods from 160o F to 40o F in 90 minutes. Chiller/Freezer Models AP24BCF300-3 and AP40BCF450-3 have the same chilling capabilities as the Blast Chiller Models and when the shock freezing option is selected, are capable of lowering the core temperature of most foods from 160o F to 0o F in 4 hours. Food is loaded into 12" x 20" x 2-1/2" pans. AP24 and AP40 models are sized to accept one rack containing up to 40 pans (24 for AP24). All models can have as options: UV sterilization, an integral temperature recording device (printer) and 2 or 4 food probes instead of one. All models employ 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:

¾Power supply failure / Restoration of power

¾Faulty air temperature probe

¾Faulty food temperature probe

¾High air temperature (above 140o F)

¾Low air temperature (below -35oF)

¾High food temperature (above 180o F)

¾Low 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.