American Panel AP20BC175-2 user manual Introduction, Controller Features, Operating Modes

AP20BC175-2 Manual

INTRODUCTION

Blast Chiller Model AP20BC175-2 is used to rapidly chill cooked foods to temperatures suitable for refrigerated storage. It is capable of lowering the core temperature of up to 200 pounds of most foods from 160o F to 40o F in 90 minutes. Food is loaded into 12" x 20" x 2-1/2" pans. All units are sized to accept one rack containing up to 20 pans. Model AP20BC175-2 has an integral temperature recording device (printer) and 4 food probes. It employs 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 0o F)

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.

MANUAL MODE

Operating time is set manually, by the operator, for the meal that has been chosen. Air temperature is controlled by the air probe. If the food probes have been inserted into the food they will provide temperature readouts only. The unit will automatically switch into the holding mode at the end of the cycle.

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