Configuring Setpoints in E2 or Einstein for CUB-TD
Appendix B: Case Type Defaults • 69
19
SDFH
Single deck fish
22
32°
12°
01:00
3/18
3/45
3/60
3/60
20
MDMT
Multi-deck meat
23
34°
18°
01:00
4/18
4/45
4/60
4/60
21
MDPO
Multi-deck poultry
23
34°
18°
01:00
4/18
4/45
4/60
4/60
22
MDFH
Multi-deck fish
23
34°
18°
01:00
4/18
4/45
4/60
4/60
23
RIMC
Reach-in meat
25
35°
15°
01:00
2/18
2/45
2/60
2/60
24
SVMT
Service meat
22
35°
15°
01:00
2/18
2/45
2/60
2/60
25
SVFH
Service fish
22
35°
15°
01:00
2/18
2/45
2/60
2/60
26
MTBX
Meat cooler
30
42°
22°
01:00
3/18
3/45
2/60
2/60
27
HDBX
Meat holding box
30
44°
22°
01:00
3/18
3/45
2/60
2/60
28
DYCS
Multi-deck dairy
35
44°
24°
01:00
4/20
4/45
2/60
4/60
29
RFDY
Rear load dairy
28
38°
18°
01:00
4/20
4/45
2/60
4/45
30
RIDY
Reach-in dairy
30
40°
20°
01:00
4/20
4/45
2/60
2/60
31
DYBX
Dairy cooler
34
44°
24°
01:00
2/22
2/45
2/60
2/60
32
BKBX
Bakery Cooler
36
46°
26°
01:00
2/22
2/45
2/60
2/60
33
PRBX
Produce cooler box
36
50°
30°
01:00
2/22
2/45
2/60
2/60
34
MILK
Milk case
34
40°
20°
01:00
4/20
4/45
2/60
2/60
35
PKDL
Packaged deli
32
38°
18°
01:00
4/20
4/45
2/60
2/60
36
DLDS
Deli display case
34
38°
18°
01:00
4/20
4/45
2/60
2/60
37
CHEZ
Cheese case
34
40°
20°
01:00
3/18
3/45
2/45
2/60
38
POBX
Poultry box
36
42°
22°
01:00
4/20
4/45
2/45
2/60
39
BEER
Beer/Beverage
34
44°
24°
01:00
2/18
2/45
2/45
2/60
40
BVCS
Beverage case
34
44°
24°
01:00
2/18
2/45
2/45
2/60
41
DLBX
Deli cooler box
36
46°
26°
01:00
3/18
3/45
2/45
2/60
42
FHBX
Fish cooler box
36
46°
26°
01:00
3/18
3/45
2/45
2/60
43
SVDL
Service deli
32
42°
22°
01:00
2/16
2/45
2/60
1/40
44
PRCS
Produce case
35
45°
25°
01:00
2/16
2/45
2/60
3/40
45
ISPR
Produce case (island)
35
45°
25°
01:00
2/16
2/45
2/60
1/60
46
SALD
Salad table
36
50°
30°
01:00
2/16
2/45
2/60
1/60
47
FLBX
Flower cooler box
40
54°
34°
01:00
2/16
2/45
2/60
2/40
48
FLWR
Flower cooler
40
54°
34°
01:00
2/16
2/45
2/60
2/40
49
CTBX
Controlled temp box
50
75°
40°
00:15
2/16
2/45
2/60
2/45
50
SDPO
Single deck poultry
24
38°
18°
01:00
2/16
2/45
2/45
2/60
51
CAKE
Bakery cake case
40
55°
35°
01:00
2/16
2/45
2/45
2/60
52
BART
Bakery retarder
35
60°
40°
01:00
2/16
2/45
2/45
2/60
53
RTDR
Bakery retarder
35
60°
40°
01:00
2/16
2/45
2/45
2/60
54
MTPK
Meat packaging room
45
60°
40°
01:00
2/16
2/45
2/45
2/90
55
MTCU
Meat cutting room
45
60°
40°
01:00
2/16
2/45
2/45
2/90
56
MTPR
Meat prep room
45
60°
40°
01:00
2/16
2/45
2/45
2/90
57
MTWR
Meat wrapping room
45
60°
40°
01:00
2/16
2/45
2/45
2/90
58
FHPR
Fish prep room
45
60°
40°
01:00
2/16
2/45
2/45
2/90
59
SBCL
Subcooler
55
60°
45°
00:15
2/16
2/45
2/60
2/45
60
PRPR
Produce prep room
55
65°
45°
01:00
2/16
2/45
2/45
2/90
61
SDFM
Single deck freezer meat
-10
0°
-20°
01:00
2/18
2/40
1/35
1/45
62
RIFM
Reach-in freezer meat
-10
2°
-18°
01:00
2/18
2/40
1/35
1/45
63
MDFM
Multi-deck freezer meat
-10
0°
-20°
01:00
2/18
2/40
2/60
2/45
64
BKFZ
Bakery freezer box
-12
-2°
-22°
01:00
2/18
2/30
2/60
2/45
Defrost Type
Type
Abbr.
Description
Set
Point
High
Alarm
Low
Alarm
Delay
Hot Gas
Elec.
(DEF)
Rev. Air
Timed
Table B-1 - Case Type Default Settings