Electrolux BLAST CHILLER LW Manual de usuario

BLAST CHILLER LW

595R18700

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Description Page

ELECTRONIC CONTROL

FIRST POINT INSTALLATION

TROUBLE SHOOTING

PARAMETERS LIST

REMOTE UNIT INFORMATION

EXTRAORDINARY MAINTENANCE

Electronic control

Cruise version

CRUISE version

Electronic main functions

DESCRIPTIONS

1ON/OFF switch 18 Service alarms” LED-

2Start/stop cycle” key 19 NF standard LED

3Cruise chilling” key- automatic cycle 20 UK standards” LED

4SOFT chilling cycle” LED- 21 CUSTOM standards” LED

5HARD chilling cycle” LED 22 Time” key

6POSITIVE holding cycle” LED 23 Time display

7NEGATIVE chilling cycle” LED 24 Remaining time estimate” LED

8NEGATIVE holding cycle” LED- 25 Timed cycle LED

9Programme selection turbo cooling, P1 or P2” key 26 Utility” key

10 Turbo cooling” LED- 27 manual defrost selection

11 Programme 1” LED 28 Shaft temperature selection

12 Programme 2” LED - 29 Germicide cycle selection

13 key Temperature 30 Standards” selection

14 displayTemperature - 31 User parameters” selection

15 Cell probe temperature “ LED 32 HACCP alarms” selection

16 Shaft probe temperature” LED- 33 ALARM SERVICE” selection

17 HACCP alarm” LED- 34 Cycle selection/value” keys

START/STOP CYCLE

The selected cycle starts immediately when the

START/STOP button is pressed.

The working cycle is stopped if this button is kept pressed

for at least 3 seconds. Each loads will be disabled and the

timing completely reset. But is possible to re-start the

active working cycle simply by pressing again the

START/STOP button.

User interface analisys

ON/OFF SWITCH BUTTON

The electronic control is turned ON or OFF by pressing

this button. All led will be activated for a few seconds to

complete the check phase

If during the execution of any cycle the door

will be opened for few seconds the led button

become active and starts to flash.

Starting phase

At the beginning of each working cycle the unit starts the

preparation phase. On the temperature display will appear the

message “PREP”.

This condition is due to preserve the performance of the unit

during any chilling process.

If the evaporator temperature is less than the value given by the

parameters dSt

(7°C) or IdSt

(7°C) the “preparation”phase(PREP)

will start, otherwise the unit starts to work normally.

Each working cycle will be identified automatically by the

electronic control with a “batch number”

that is a progressive

numbers (1,2,3…) given day by day.

dSt

= defrost Stop temperature

IdSt

= defrost Stop temperature at the begining of the cycle

CtOn

Compressor ON

Temperature

coFt = maximal time for compressor OFF

CIS = compressor START-UP with impulses

Time

Impulse compressor START-UP

CtOF

Compressor OFF

If the unit has been inactive more than 24h (coFt), the compressor starts

with a series of impulses in order to guarantee a maximum efficiency of the

working process.

This is possible only if the compressor start-up is activated by “CIS”.

cnCy = total number of compressor impulses during start up phase = 8

Impulse compressor START-UP

P R E P

(shown by the display

of a BC)

Compressor OFF

time is

greater then 24h

(according to coFT)

impulse start up

(according to the

parameter cnCy; cton;

CtoF)

When starting a new cycle

AND

evaporator temperature is

less then 7°C

(according to param. dSt or

IdSt)

PREP = defrost cycle

(according to the parameter dty)

Defrost process finishes when

the evaporator

temperature is

great then 7°C (according to

parameter dSt/Idst) OR

by TIME OUT due to the

parameter dto/Idto)

Preparation phase is activated by the

parameter CIS only (CIS = Y)

User interface analisys

POSITIVE SOFT CHILLING

POSITIVE HARD CHILLING

POSITIVE PRESERVATION CYCLE POSITIVE “CRUISE” CYCLE

(used with food probe only)

IT IS POSSIBLE TO CHOOSE ONE OF THESE DIFFERENT WORKING

CYCLE USING THE LEFT/RIGHT BUTTONS.

What does SOFT and HARD chilling

Both cycles can operate by food probe or by time. In first case the

process finish when the chilling time is less than the interval time

fixed according to the European guidelines (UK or NF).

SOFT CHILLING

Recommended for foods such as delicate vegetables or pieces of food which are

not very large or thick (i.e. pizza). The cell temperature reach

-2°C

(according

to the parameter SCA)

HARD CHILLING

Recommended for larger sized pieces of food, underground grown vegetables

and meat. The cell temperature reach -20°C

(according to the parameter

SCH).

Positive blast chilling brings the food within a specific interval time to 3°C or

10°C, according with the guidelines.

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