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Describes the blast chilling process to rapidly reduce food temperature and preserve quality.
Gentle chilling process to +3°c without freezing, preserving texture and appearance.
General purpose chilling for meals like pies and lasagne, using lower air temperatures.
For high-density or high-fat foods, allowing lower air temperatures down to -20°c.
Describes the controller's design, interface, and interaction methods.
Covers initial power-on self-test and reverting to the last program run.
Explains how to select and start a blast chill or shock freeze program.
Describes the unit's entry into Hold Mode upon program completion.
How to modify the chill time for programs (excluding Professional 1, 2, 3).
Procedure for tailoring chill and hold temperatures for Professional programs.
Response and action for an air probe fault.
Response and action for an evaporator probe fault.
Response and action for a food probe fault.
Behavior and resolution for a door open warning.
Alarm triggered when product temperature is too high during hold mode.
Potential reasons for the high-pressure switch activation.
Overview of Soft Chill, Hard Chill, and Hard Chill Max programs.
Details of electrical inputs like Live, Neutral, Earth, and door switches.
Details of electrical outputs like compressor relays and fan controls.
Procedure for the controller's initial self-test upon power application.
Explanation of how the controller is configured with different profiles.
How to test individual machine components via the diagnostics menu.
Procedure for navigating to and accessing the parameter list.
Explanation of various alarm symbols and their causes.
Explains the foot print test for checking component operation in a reduced time.
Key technical specifications for RBC20-60 and RBC20-60R models.
Explanation of the twin circuit refrigeration system.
Diagram showing the layout of the dual circuit refrigeration system.
Diagram showing primary electrical wiring routes.
Wiring diagram for the remote configuration setup.