Foster RBC20-60 - Parameter Definitions: Professional 2 & 3 Details; Professional 2 Chill;Hold Settings (P35-P45); Professional 3 Air Temp Std (P46)

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P27 Chill Temp Minimum
The minimum value that the temperature, which Food Probe 1 must read before the condensing system is de-
energised in the chill mode of the Professional 1 program, prior to entering the Hold mode of a temperature based
cycle, which it can be adjusted to by the operator.
Range -20°C to -5°C.
P28 Chill Temp Maximum
The maximum value that the temperature, which Food Probe 1 must read before the condensing system is de-
energised in the chill mode of the Professional 1 program, prior to entering the Hold mode of a temperature based
cycle, which it can be adjusted to by the operator.
Range -5°C to -15°C.
P29 Hold Temp Std
The standard temperature, which the air probe must read before the condensing system is de-energised in the
Hold mode of the Professional 1 Program.
Range -15°C to 15°C.
P30 Hold Temp Minimum
The minimum value that the Hold temperature set point can be adjusted to by the operator in the Professional 1
program.
Range -10°C to 0°C.
P31 Hold Temp Maximum
The maximum value that the Hold temperature set point can be adjusted to by the operator in the Professional 1
program.
Range 0°C to 10°C.
P32 Change Time
The percentage period of a time based chill cycle, which is to have passed before automatically adjusting the air
temperature set point to 1°C.The range is adjustable in 5% increments.
Range 05% to 95%.
P3
The percentage of a temperature based chill cycle, which is passed before automatically adjusting the air
temperature set point to 1°C.The range is adjustable in 5% increments.
3 Change Temp
Range 5% to 95%.
Pr
P3
The standard temperature, which the air probe must read before the condensing system is de-energised in the
chill mode of the Professional 2 Program.
ofessional 2
4 Air Temp Std
Range -20°C to 15°C.
P35 Chill Time Std
The standard period Professional 2 program is in chill mode prior to entering Hold mode in a time based chill
cycle.
Range 5 minutes to 480 minutes.
P36 Chill Time Minimum
The minimum period Professional 2 program is in chill mode prior to entering Hold mode in a time based chill
cycle that it can be adjusted to by the operator.
Range 5 minute to 60 minutes.
P37 Chill Time Maximum
The maximum period Professional 2 program is in chill mode prior to entering Hold mode in a time based chill
cycle that it can be adjusted to by the operator.
Range 60 minute to 480 minutes.
P38 Chill Temp Std
The standard temperature, which the Food Probe 1 must read before the condensing system is de-energised in
the chill mode of the Professional 2 program prior to entering the Hold mode of a temperature based cycle.
Range -15°C to 15°C.
P39 Chill Temp Minimum
The minimum value that the temperature, which Food Probe 1 must read before the condensing system is de-
energised in the chill mode of the Professional 2 program, prior to entering the Hold mode of a temperature based
cycle, which it can be adjusted to by the operator.
Range -20°C to -5°C.