45
RETARDER PROOFER CABINETS/TABLES AND DOUGH-RETARDER PARAMETERS
Par.
Min.
Mas.
Unit
Dough
Retarder-Proofer
Analog inputs
CA1
¬25
25
°C
0
0
Offset cell probe
CA2
¬25
25
°C
0
0
Offset evaporator probe
CA3
¬25
25
°C
0
0
offset condenser probe
CA4
¬25
25
%r.H.
0
0
offset humidity probe
P0
0
1
¬¬¬¬
1
1
Type of probe 0 = PTC 1 = NTC
P2
0
1
¬¬¬¬
0
0
Temperature unit of measure 0 = °C 1 = °F
P3
0
1
¬¬¬¬
1
1
Enabling of evaporator probe 0 = disabled 1 = enabled
P4
0
1
¬¬¬¬
0
0
Enabling of condenser probe 0 = disabled 1 = enabled
P5
0
60
Min
60
60
duration of a power failure while a higher cycle which is signaled by the power failure
alarm
P6
0
2
¬¬¬¬
1
1
Reserved
P7
0
P8
%r.H.
0
0
Lower limit of humidity transducer calibration range (equal to 4mA)
P8
P7
100
%r.H.
100
100
Higher limit of humidity transducer calibration range (equal to 20mA)
P9
0
250
ds
5
5
Delayed visualisation of the temperature variation detected by probes
Par.
Min.
Mas.
Unit
Dough
Retarder-Proofer
Cold Regulator
rC0
1
15
°C
2
2
Variation of the rC3, rC4, rC5 parameters
rC1
¬99
rC2
°C
¬-10
-10
Minimum setpoint that can be set for the block phases, the preservation and the manual
cooling operations
rC2
rC2
99
°C
20
20
Maximum setpoint that can be set for the block phases, the preservation and the manual
cooling operations
rC3
0
10
°C
1
1
Values of cold neutral zone for the block phase, the preservation and the manual cooling
operations
rC4
0
10
°C
1
1
Values of cold neutral zone for the proofing , the leavening and the manual heating
operations
rC5
0
10
°C
1
1
Values of cold neutral zone for the delayed baking phase
rC6
¬99
99
°C
-5
-5
precooling setpoint
Par.
Min.
Mas.
Unit
Dough
Retarder-Proofer
Hot Regulator
rH0
1
15
°C
2
2
Variations of the rH3, rH4, rH5 parameters
rH1
¬99
rH2
°C
0
0
Minimum setpoint that can be set for the proofing phase, the leavening , the delayed
baking and the manual heating operations
rH2
rH2
99
°C
40
40
Maximum setpoint that can be set for the proofing phase, the leavening, the delayed
baking and the manual heating operations
rH3
0
10
°C
1
1
Value of warm neutral zone for the block phases, the preservation and the manual hea-
ting operation
rH4
0
10
°C
1
1
Value of warm neutral zone for the proofing phases, the leavening and the manual hea-
ting operation
rH5
0
10
°C
1
1
Value of warm neutral zone for the delayed baking phase
rH6
1
600
sec
60
60
Cycle time for the starting of the heating resistors in case warmth is required (see also
rH7)
rH7
1
600
sec
60
60
Switch-on time for the heating resistors within the limit of the cycle time stated at rH6
rr0
1
10
¬¬¬¬
1
1
Number of adjustment pitches during the proofing phase
rr1
1
rr2
%
100
100
Percentage increase 1° proofing step (compared to 100% total)
rr2
rr1
rr3
%
1
1
Percentage increase 2° proofing step (compared to 100% total)
rr3
rr2
rr4
%
1
1
Percentage increase 3° proofing step (compared to 100% total)
rr4
rr3
100
%
1
1
Percentage increase 4° proofing step (compared to 100%)
rr5
rr4
rr6
%
¬¬¬¬-
-
Percentage increase 5° proofing step (compared to 100%)
rr6
rr5
rr7
%
¬¬¬¬-
-
Percentage increase 6° proofing step (compared to 100%)
rr7
rr6
rr8
%
¬¬¬¬-
-
Percentage increase 7° proofing step (compared to 100%)
rr8
rr7
rr9
%
¬¬¬¬-
-
Percentage increase 8° proofing step (compared to 100%)
rr9
rr8
rr10
%
¬¬¬¬-
-
Percentage increase 9° proofing step (compared to 100%)
rr10
rr9
100
%
¬¬¬¬-
-
Percentage increase 10° proofing step (compared to 100%)
rL0
1
10
¬¬¬¬
1
1
Number of resistors adjustment pitches during the leavening phase
rL1
1
rL2
%
100
100
Percentage increase 1° leavening step (compared to 100%)
rL2
rL1
rL3
%
1
1
Percentage increase 2° leavening step (compared to 100%)
rL3
rL2
rL4
%
1
1
Percentage increase 3° leavening step (compared to 100%)
rL4
rL3
100
%
1
1
Percentage increase 4° leavening step (compared to 100%)
rL5
rL4
rL6
%
¬¬¬¬-
-
Percentage increase 5° leavening step (compared to 100%)
rL6
rL5
rL7
%
¬¬¬¬-
-
Percentage increase 6° leavening step (compared to 100%)
rL7
rL6
rL8
%
¬¬¬¬-
-
Percentage increase 7° leavening step (compared to 100%)
rL8
rL7
rL9
%
¬¬¬¬-
-
Percentage increase 8° leavening step (compared to 100%)
rL9
rL8
rL10
%
¬¬¬¬-
-
Percentage increase 9° leavening step (compared to 100%)
rL10
rL9
100
%
¬¬¬¬-
-
Percentage increase 10° leavening step (compared to 100%)
Par.
Min.
Mas.
Unit
Dough
Retarder-Proofer
Humidity Regulator
rU0
0
1
¬¬¬¬
1
0
Humidity management mode : 0 = with humidity probe 1 = time cycles based on the set
percentange
rU1
¬99
99
°C
7
7
minima temperatura in cella al di sotto della quale il controllo umidificazione/deumidifica-
zione viene inibito