V. MAINTENANCE (cont’d)

V. f - HEAT TINT:

Darkened areas, called “heat tint”, may appear on stain- less steel exposed to excessive heat, which causes the protective film to thicken. It is unsightly but is not a sign of permanent damage.

To remove heat tint, follow the routine cleaning procedure. Stubborn heat tint will require heavy-duty cleaning.

V. g - CALIBRATION PROCEDURE:

All units are tested and calibrated to run precisely as designed prior to shipment. However, if over time there becomes a need to calibrate or adjust the sensors please utilize the procedure noted below.

First, set the CAL OFF Set parameter to 0 using the procedure described under User Adjustable Parameters. Place a precision thermometer inside the oven’s cavity. Turn on the oven and adjust the HOLD Temperature to 160 Degrees. When the oven has reached the set tem- perature wait another 10 minutes for temperatures to become homogenous inside the oven, read the precision thermometer and compare it to the oven’s temperature display. If the oven’s current temperature display is greater than the precision thermometer reading, the CAL OFF Set must be set negative (-) the number of de- grees that the oven display is higher than the precision thermometer reading. If the oven’s current temperature display is lower, the CAL OFF Set must be set positive the number of degrees that the oven display is lower than the precision thermometer reading.

EXAMPLE

The oven’s current temperature display after reaching 160 and a 10 minute wait is 161. The precision thermometer reading is 164. The CAL OFF Set parameter should be set to 3.

EXAMPLE

The oven’s current temperature display after reaching 160 and a 10 minute wait is 160. The precision thermometer reading is 156. The CAL OFF Set parameter should be set to -4.

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Traulsen TRT32R owner manual Heat Tint, Calibration Procedure, Example
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TRT32, TRT32R specifications

The Traulsen TRT32R and TRT32 are premier reach-in refrigeration units designed to meet the demanding needs of commercial kitchens. Renowned for their durability and efficiency, these models are essential for any food service operation aiming to maintain high standards of temperature control and food safety.

One of the standout features of the Traulsen TRT32R and TRT32 is their robust construction. The exterior is made from heavy-duty stainless steel, which not only provides a sleek and professional appearance but also ensures long-lasting performance in a high-traffic environment. The interior, also constructed of stainless steel, enhances durability while facilitating easy cleaning, thus promoting hygiene in compliance with strict health codes.

These units boast impressive insulation with 2-inch thick foamed-in-place polyurethane, providing superior thermal efficiency. This design minimizes energy consumption and maintains consistent temperatures, crucial for preserving the freshness and safety of stored products. The units are equipped with high-performance refrigeration systems, ensuring rapid temperature recovery after door openings and maintaining temperatures between 32°F and 38°F.

In terms of technology, the Traulsen TRT32R and TRT32 feature microprocessor controls that allow for precise temperature adjustments. The digital display offers easy monitoring of internal temperatures, while the unit’s automatic defrost eliminates the hassle of manual defrosting, further enhancing efficiency.

Moreover, the adjustable shelving provides flexibility to accommodate various food storage needs, whether for bulk ingredients or ready-to-serve items. The heavy-duty casters grant excellent mobility, making it easy to reposition the unit for cleaning or storage.

Traulsen’s commitment to quality is evident through rigorous testing and their adherence to NSF and UL standards, ensuring reliable performance in even the busiest commercial settings.

Overall, the Traulsen TRT32R and TRT32 offer a perfect blend of functionality, durability, and efficiency. They are an excellent investment for any kitchen needing reliable refrigeration solutions, designed to stand the test of time while protecting food quality and safety.
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