EasyManuals Logo
Home>Rational>Commercial Food Equipment>SCC Series

Rational SCC Series User Manual

Rational SCC Series
200 pages
To Next Page IconTo Next Page
To Next Page IconTo Next Page
To Previous Page IconTo Previous Page
To Previous Page IconTo Previous Page
Page #63 background imageLoading...
Page #63 background image
63
SCC
Edition 10-2008a
SCC - Sequence of events
Finishing: Temperature range 30-140°C (86-284°F)
Function step Responsible sensor
1 Select Wet and Dry heat (30-140°C (86-284°F))
2 Select time or core temperature
3 Close cabinet door Reed switch S3
4 Check water level inside steam generator Level electrode S2 inside Steam Gen
5 Time based preheating of steam generator,
if B5 is below 85°C (185°F)
Thermocouple B5 inside Steam Gen.
6 Timer starts after successful preheating Logic on PCB
7a Electric units: alternating
8 s Hot air supply
8 s Steam supply
Hot air: Cabinet sensor B1
Steam: Pressure sensor P1, Thermocou-
ple B4 rpm motor via BUS
7b Gas units: alternating
20 s Hot air supply
20 s Steam supply
Hot air: Cabinet sensor B1
Steam: Pressure sensor P1, Thermocou-
ple B4 rpm motor via BUS
8 Quenching (set to 70°C/158°F) Thermocouple B2
Note: Steam heating only active when humidity  ap (S4) is in closed position!
Below 98°C fan at lowest speed when no energy required for longer than 2 minutes.
Additional functions possible: 4 Fan speeds (Standard = Level 3), pulsed fan wheel, ½ Energy,
HACCP output, T.
B1
B6 - B11
F4
P1
M3
S4
M4
M6
Y
1
Y2
Y3
B2
M1
S2
M7
S12
B4
B5
F3
S3
Y4
S11
M12
Care

Table of Contents

Questions and Answers:

Question and Answer IconNeed help?

Do you have a question about the Rational SCC Series and is the answer not in the manual?

Rational SCC Series Specifications

General IconGeneral
BrandRational
ModelSCC Series
CategoryCommercial Food Equipment
LanguageEnglish

Related product manuals