9
3. If you think there’s a pattern to the freezing, try putting the last pan into the coldest location; this gives the
first pans in a head start and this may be just enough to solve the problem.
4. The product temperature set point can be adjusted from 0 to +40
°
F. The recommended setting is 38
°
F, but
+40
°
F setting will stop the chill cycle sooner. In the interest of food safety, always be careful to place a food
probe in the warmest or last pan in to assure that all food pans are 40
°
F when the chill cycle ends (see “control
programming” section on “Setting Suggested Parameters”).
5. The “air temperature set point” can be adjusted from -10
°
F to +40
°
F; however, keep in mind that a warmer
air temperature will mean a slower chill. Normally an air temperature above 28
°
F would not be recommended
unless the product being chilled is very sensitive to freezing. To avoid longer than necessary chill times, try
0
°
F or +10
°
F and make smaller adjustments until the amount of freezing is acceptable. For best food safety,
always try to avoid a chill time longer than 4 hours (see “control programming” section on “setting Param-
eters”).
Manual mode - In this mode the chill cycle is a timed cycle rather than a temperature cycle. The control will
automatically default to this mode if no food probe is plugged in. It can be used when food probes are lost or in
need of replacement. To use the manual mode, press the “mode” button until the manual led is lit. The default
chill time of 1:45 (1 hour 45 minutes) will be displayed. The chill time may be adjusted from 0:01 (1 minute) to
4:00 (hours) by using the up down arrows. When the desired time is displayed, use “start” to begin the timed
chill. The display will continue to show chill time as long as you are in the manual mode. If probes are being
used, they can be viewed temporarily by using the “SEL” select button; the green LED’s will indicate which
probe is being viewed. At the end of the chill mode the display will count up to tell you how long since the chill
cycle ended. Use “stop” to end the manual chill cycle. Use the “mode” key to get out of manual mode.
Hint - If manual operation becomes common practice, the default chill time can be adjusted for the common
chill time (see “control programming” section on “Setting suggested parameters). When ever the start button is
pressed when there is no food probe, the unit will automatically start chilling for the default time period. You do
not have to set the chill time each time you run a chill cycle.
Defrost mode - In most chill applications, this mode is never needed. In the event that you should have a coil
freeze-up problem, this mode can be used to force an off period to deice the coil. This is a manual operation
that you must force; it is not automatic. To use the defrost mode, use the “mode” key to light the “defrost” LED
then press start. The fans will operate to warm up the coil. Leave the door open to let in warm room air. If
necessary, add heat or repeat defrost until the coil is clear.
Hint - If you have frequent freeze-up problems:
1. Check probe calibration (see “Calibrating the probes”)
2. Be sure unit is turned off at night and leave the door open to let it defrost naturally on a daily basis.
3. Make sure the product temperature set point is not lower than necessary; 38
°
F is recommended.
4. Leave the unit on when loading and unloading; normally the hot product load will naturally defrost the coil at
the start of each chill cycle if the fans are on.
5. Coil freeze-up usually only occurs over a period of days when the unit is used on a near continuous basis. If
this is your situation, try to set up a routine to use the defrost mode on a regular basis between chill cycles or
during slow times to minimize the time required. This will also keep your chiller working efficiently.
6. If 30 minutes is not long enough, the defrost time can be extended to 60 minutes (see “Control program-
ming” section on “Setting Suggested parameters).
7. If you continue to have problems, consult the factory or a service agent.
