Everlasting BAKING CAB FL 70 - RETARDER PROOFER CABINETS;TABLES AND DOUGH-RETARDER PARAMETERS

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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 proong , 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 proong 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 proong 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 proong 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 proong phase
rr1 1 rr2 % 100 100
Percentage increase 1° proong step (compared to 100% total)
rr2 rr1 rr3 % 1 1
Percentage increase 2° proong step (compared to 100% total)
rr3 rr2 rr4 % 1 1
Percentage increase 3° proong step (compared to 100% total)
rr4 rr3 100 % 1 1
Percentage increase 4° proong step (compared to 100%)
rr5 rr4 rr6 % ¬¬¬¬- -
Percentage increase 5° proong step (compared to 100%)
rr6 rr5 rr7 % ¬¬¬¬- -
Percentage increase 6° proong step (compared to 100%)
rr7 rr6 rr8 % ¬¬¬¬- -
Percentage increase 7° proong step (compared to 100%)
rr8 rr7 rr9 % ¬¬¬¬- -
Percentage increase 8° proong step (compared to 100%)
rr9 rr8 rr10 % ¬¬¬¬- -
Percentage increase 9° proong step (compared to 100%)
rr10 rr9 100 % ¬¬¬¬- -
Percentage increase 10° proong 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 umidicazione/deumidica-
zione viene inibito