10
by the 3 insert probes reach the
iS1
value.
Second phase: “Soft chill”.
The
Soft Chill
starts when the Hard Chill ends. It is used to prevent thin layer of ice from forming on the product.
The Soft Chill lasts until the temperature measured by the 3 insert probes reach the set point
iS2
(usually 4 or
5°C).
During Soft Chill the temperature of the room is regulated by the ambient probe with the set point
rS2
(normally
at 0 or 1 °C / 32 or 34°F). When the box temperature reaches the
rS2
value compressor is
turned on end off so
as to keep the temperature of the box at this value.
Third phase: “Freezing cycle”.
Freezing Cycle: used to fast freeze foods.
The Freezing Cycle starts when the Soft Chill ends. During the “Freezing Cycle” both compressor and fan are
always on until the
rS3
temperature is reached. At this point compressor and fans are turned on end off so as to
keep the temperature of the room at the
rS3
value (normally some degrees below
iS3)
. Freezing Cycle end
when the temperature measured by the 3 insert probes reach the
iS3
value
End of the Blast Chill cycle and starting of the Hold Mode.
When one of the three insert probes reach the iS3 value the values End followed by the i1P or i2P or i3P are
shown on the display.
Cycle ends when all the probes have reached the iS3 value. A signal is generated buzzer and alarm relay is
turned ON, the display shows the message “End” alternating with the room temperature.
The alarm automatically stops after the “
but
” time or by pressing any keys.
At the end of the cycle the controller can start th
e “Hold mode” keeping the room temperature at the value set in
HdS parameter.
If HdS = OFF, the machine is turned OFF.
NOTE1:
with
dbH = yES
a defrost is done before the holding phase.
NOTE2:
If the end cycle temperature iS3 is not reached in the maximum time Pd1+Pd2+Pd3 the instrument
keep on working, but the alarm message
“OCF”
is given.
REGULAR MAINTENANCE
Before maintenance and cleaning, please unplug the unit, do not plug or unplug the
cord with wet hands.
CLEANING THE CONDENSER COIL
■
For efficient operation, it is important that the condenser surface be kept free of dust, dirt, and
lint.
■
We recommend cleaning the condenser coil and fins at least once per month.
■
Clean with a commercial condenser coil cleaner, available from any kitchen equipment retailer.
Brush the condenser fins from top to bottom, not side to side.
■
After cleaning, straighten any bent condenser fins with a fin comb
