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Cres Cor CCBC12-UA-100 manuel d'utilisation

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Le mot vient du latin "Instructio", à savoir organiser. Ainsi, le manuel d’utilisation Cres Cor CCBC12-UA-100 décrit les étapes de la procédure. Le but du manuel d’utilisation est d’instruire, de faciliter le démarrage, l'utilisation de l'équipement ou l'exécution des actions spécifiques. Le manuel d’utilisation est une collection d'informations sur l'objet/service, une indice.

Malheureusement, peu d'utilisateurs prennent le temps de lire le manuel d’utilisation, et un bon manuel permet non seulement d’apprendre à connaître un certain nombre de fonctionnalités supplémentaires du dispositif acheté, mais aussi éviter la majorité des défaillances.

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Tout d'abord, le manuel d’utilisation Cres Cor CCBC12-UA-100 devrait contenir:
- informations sur les caractéristiques techniques du dispositif Cres Cor CCBC12-UA-100
- nom du fabricant et année de fabrication Cres Cor CCBC12-UA-100
- instructions d'utilisation, de réglage et d’entretien de l'équipement Cres Cor CCBC12-UA-100
- signes de sécurité et attestations confirmant la conformité avec les normes pertinentes

Pourquoi nous ne lisons pas les manuels d’utilisation?

Habituellement, cela est dû au manque de temps et de certitude quant à la fonctionnalité spécifique de l'équipement acheté. Malheureusement, la connexion et le démarrage Cres Cor CCBC12-UA-100 ne suffisent pas. Le manuel d’utilisation contient un certain nombre de lignes directrices concernant les fonctionnalités spécifiques, la sécurité, les méthodes d'entretien (même les moyens qui doivent être utilisés), les défauts possibles Cres Cor CCBC12-UA-100 et les moyens de résoudre des problèmes communs lors de l'utilisation. Enfin, le manuel contient les coordonnées du service Cres Cor en l'absence de l'efficacité des solutions proposées. Actuellement, les manuels d’utilisation sous la forme d'animations intéressantes et de vidéos pédagogiques qui sont meilleurs que la brochure, sont très populaires. Ce type de manuel permet à l'utilisateur de voir toute la vidéo d'instruction sans sauter les spécifications et les descriptions techniques compliquées Cres Cor CCBC12-UA-100, comme c’est le cas pour la version papier.

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Tout d'abord, il contient la réponse sur la structure, les possibilités du dispositif Cres Cor CCBC12-UA-100, l'utilisation de divers accessoires et une gamme d'informations pour profiter pleinement de toutes les fonctionnalités et commodités.

Après un achat réussi de l’équipement/dispositif, prenez un moment pour vous familiariser avec toutes les parties du manuel d'utilisation Cres Cor CCBC12-UA-100. À l'heure actuelle, ils sont soigneusement préparés et traduits pour qu'ils soient non seulement compréhensibles pour les utilisateurs, mais pour qu’ils remplissent leur fonction de base de l'information et d’aide.

Table des matières du manuel d’utilisation

  • Page 1

    FL 2242 Feb. 2000 BLAST CHILLERS MODEL NUMBERS CCBC-4-35 CCBC-12-75 CCBC12-UA-100 INSTALLATION, OPERATION & SERVICE MANUAL[...]

  • Page 2

    TABLE OF CONTENTS BLAST CHILLER INTRODUCTION Page 1 SECTION 1 DESCRIPTION Page 2 Chill Processing CCBC-4-35 Features and Specifications Page 3 CCBC-12-75 Features and Specifications Page 5 CCBC-12-UA-100 Features and Specifications Page 7 C o n t r o l P a n e l L a y o u t P a g e 9 SECTION 2 INSTALLATION Page 10 Unpacking and Installation Instruc[...]

  • Page 3

    INTRODUCTION [ Page 1 ] BLAST CHILLER INTRODUCTION THE BLAST CHILLER is the easiest and simplest way to chill f oods safely without addi tional labor. All food service operators prepare foods in advance or chill foods at the end of a workday. More often than not the foods are chilled in standard refrigerati on, often creating an unsafe time and te [...]

  • Page 4

    [ Section 1-Description ] [ Page 2 ] Chill Processing Under-Counter and Re ach-In Refrigerator/Storage Cabinet CCBC-4-35 The CCBC-4-35 is ideal for food service operations, wh ich require a small volume blast chiller. This model is capable of chilling 35 lbs. of food product to 38°F in approximately 90 minutes. Daily capacity is over 140 lbs. Of p[...]

  • Page 5

    [ Section 1-Description ] [ Page 3 ] CCBC-4-35 Chill Temp Blast Chiller Standard Features:  Stainless Steel Exterior and Interior  Two Operational Features: - Blast Chill Processing Refrigerator - 38°F Storage Refrigerator  Operational Indicator Panel with Mic roprocessor: - Blast Chill Cycle Controlled Automatically by E ither a Food Pro[...]

  • Page 6

    [ Section 1-Description ] [ Page 4 ]  Flush Mounted Doors, Anti-Condensation Heaters and Removable Magnetic Door Gaskets  Four (4) Pairs of Adjustable Pans lides for 12" x 20" x 2 1/2" Pans  Heavy Duty Casters  Hot Gas Condensate Vaporization  Large Surface Area Evaporat or and High Velocity Fan  CFC Free R-134A Ref[...]

  • Page 7

    [ Section 1-Description ] [ Page 5 ] CCBC-12-75 Reach-In Blast Chill Standard Features:  Stainless Steel Exterior and Interior  Two Operational Features: - Blast Chill Processing Refrigerator - 38°F Storage Refrigerator  Operational Indicator Panel with Mic roprocessor: - Blast Chill Cycle Controlled Automatic ally by Either Food Probes o[...]

  • Page 8

    [ Section 1-Description ] [ Page 6 ] - Power Failure Alarm - Three (3) Food Probes with Digital Temperature indicator  Seven (7) Day Temperature Recorder with Printout Dem and  Stainless Steel Front, Side s, Door and Interior  Flush Mounted Doors, Anti-C ondensation Heaters and Remova ble Magnetic Door Gaskets  Twelve (12) Pairs of Adju[...]

  • Page 9

    [ Section 1-Description ] ________[ Page 7 ] The CBBC-12-UA-100 Reach-In Blast Chiller Standard Features Stainless Steel Exterior and Interior  Two Operational Features: - Blast Chill Processing Refrigerator - 38°F Storage Refrigerator  Operational Indicator Panel with Mic roprocessor: - Full Microprocessor Controlled by a Digital Timer (con[...]

  • Page 10

    [ Section 1-Description_] ___ ____[ Page 8 ] - On/Off Switch with Bl ast Cycle and Cancel Button - Digital Temperatur e Display and Defrost Indicator - Power Failure Alarm - Food Probe with Digital Temperature Indicator  Galvanized Stee1 Top Stainless Stee l Top, Front, Sides, Door and Liner  Flush Mounted Doors, Anti-Condensation He aters an[...]

  • Page 11

    [ Page 9] Control Panel For CCBC-4-35 1. Select Chill Mode 2. Select Hard or Soft Blast 3. Select Timer for pro be or time of process 4. When satisfied with selections, press Check to Start Cycle 5. Press if you want to erase and start programming over Control Panel For CCBC-12-75 & CCBC-12-UA-100 1. Select Chill Mode 2. Select Hard or Soft Bla[...]

  • Page 12

    [ Section 2-Installation ] [ Page 10 ] UNPACKING INSTRUCTIONS IMPORTANT: It is high ly recommended that your refrigerator or freezer be installed by an authorized CresCor Service Agency (List enclosed) A. Receiving Shipment Upon arrival, examine the exte rior of the shipment packaging for any signs of rough handling. If the cabinet is damaged, it s[...]

  • Page 13

    [ Section 2-Installation ] [ Page 11 ] C. Removing Plastic Film Stainless steel surfaces are protect ed with plastic f ilm when shi pped. The film is easily removed by grasping an edge corner of the film and pulling it off . D. Locating Your new Blast Chill Unit The cabinet should not be placed in the immediat e vicin ity of ranges, ovens and other[...]

  • Page 14

    [ Section 2-Installation ] [ Page 12 ] 3. Make sure cabinet is sitting level with all f our (4) casters (o r legs) in contact with the floor. 4. Also make sure the door stays open when opened past 90 degrees. 5. Inspect magnetic door gasket to be sure it is making contact on all four (4) sides. Also make sure it is not cut, tor n, twisted or otherw[...]

  • Page 15

    [ Section 3-Operation ] [ Page 13] GENERAL OPERATION OF BLAST CHILLER All CRESCOR BLAST CHILLERS have 3 basic modes: 1. Normal refrigeration storage 1°C/34°F to 3°C/38°F 2. Blast chill hard –10°C/14°F 3. Blast chill soft 1°C/34° Normal Cycle 1°/34°F to 3°C/38°F This is the storage temperature at which the food can be held. Blast Chill[...]

  • Page 16

    [ Section 3-Operation ] [ Page 14 ] 6) By pressing button ‘3’, select the Timer for the desired duration or pr obed blast. Default to probe blast unless it is known how long a product will chill. 7) If a variety of products are used make sure one probe is strategically placed near the top shelf, 1 in the center and 1 at a lower shelf. If a vari[...]

  • Page 17

    [ Section 3-Operation ] [ Page 15] To activate a blast chill cycle you must: 1. Choose the required store mode with button 1 2. Choose the require blast type with button 2 (select hard blast unless all ite ms chilling are delicate) 3. Choose the blast duration or probe with button 3 (select probe unless you know how long it take s the product to ch[...]

  • Page 18

    [ Section 3-Operation ] [ Page 16] If a blast cycle is cancelled and the defrost thermostat is m easuring 1°C/32°F or less, the BLAST CHILLER automatically goes into a defrost cycl e. When the BLAST CHILLER is in the defrost mode the “Cab inet Temp” window of the control panel will display “DEF” During the defrost cycle some fans will sto[...]

  • Page 19

    [ Section 3-Operation ] [ Page 17] PRINTER If equipped, the printer is activated af ter each blast cycle. The printer provides hard copy historical data of cabinet performance or warning tickets to archive or act upon. The following formats are available: Midnight Ticket At midnight, a ticket is automatically printed for archiving in the morning. T[...]

  • Page 20

    [ Section 4- Maintenance ] [ Page 18 ] CAUTION ! HINTS: 1. Turn Off Blast Chiller 1. Use the mildest cleaning product that will 2. Allow Cabinet to warm slight ly. do the job 3. Do not hose Blast Chiller. 2. Always rub in the dire ction of polish lines to Avoid scratching the surface.  Wipe up spills as soon as possible. 3. Use only a soft cloth[...]

  • Page 21

    [ Section 5- Troubleshooting ] [ Page 19 ] SERVICE & TROUBLESHOOTING  Setting or Resetting Time and Date SET UP PROCE DURE SWI TCH FUNCTION I N S PECI AL SWITCH MODE I/O ON/O FF SWITCH 1 W hen held i n, dis plays the code f or cur rent param eter 2 Step back to pr evious par amet er, and whil e held in dis plays the param eter code. W hen re[...]

  • Page 22

    [ Section 5- Troubleshooting ] [ Page 19a ] ALARM CODES 7-Segment Display The left hand window shows the cabinet wall temperature. The right hand displays show the probe temperatur es during a blast cycle, and are norm ally blank during store. If a probe fails it will indicate pf (probe failure) during a blast. Cab temp window also acts as a count [...]

  • Page 23

    [ Section 5- Troubleshooting ] [ Page 20 ]  Cabinet has no power to c ontroller-display not lit: 1. Make sure the power is connected to the cabinet that the cord is plugged in on the models with power cord and plug. 2. Check main circuit breaker at power supply panel; make sure it is on. 3. Model CCBC-12-UA-100 only, has an "isolator" [...]

  • Page 24

    [ Section 5- Troubleshooting ] [ Page 21 ] 3. Compressor runs continuously. (1) Check compressor for "pumping" efficiency. (2) Door not closed tig ht or gasket leaking. (3) If no DPC, or if DPC set too low to open, check refrigerant charge and/or thermostatic expansi on valve for adequate feeding.  Cabinet has power, display shows &quo[...]

  • Page 25

    [Section 5-Troubleshooting ] [ Page 22 ] 2. Door not shut tight 3. Gaskets leaking 4. Check defrost heater operator (if used): (a) Defective heater (b) Blown fuse (if used) (c) Defective "klixon" if used 5. Check defrost settings: (a) Check defrost thermostat ("St 5") setting (b) Check defrost differential ("dt 5") set[...]

  • Page 26

    [ Section 5-Troubleshooting ] [ Page 23 ] (c) Check make sure ribbon car tridge is properly installe d - both sides snapped in place 4. Printer is printing backwards and all characters reversed (a) Paper tape is feeding inc orrectly over top of printer ribbon. This can readily occur when inserting a ribbon cartridge w ith paper tape still protrudin[...]

  • Page 27

    [ Section 6 – Parts and Drawings ]________ ______________ __ [ Page 24 ] Parts List and Breakdown Drawing of Blast Chillers[...]

  • Page 28

    [ Page 25 ][...]

  • Page 29

    [ Page 26 ] PARTS LIST CCBC-4-35 BLAST CHI LLER 208V 60HZ SINGLE PHASE Drawing Number Description Part Number 1 COMPRESSOR CAJ 4492Y R134A WCOMP 345 1a CONDENSER 3X11X21 WCOND 250 1b DRIER 1/4 X 3/16 SWEAT T R134A WDRIER 110 1c SIGHT GLASS 1/4" SWEAT WSIGHT 020 2 RECEIVER 2.2 L WRECEIVER 060 3 EXPANSION VALVE BODY TEN 2 R134A WVALVE 196 3 1/4&[...]

  • Page 30

    [ Page 27 ][...]

  • Page 31

    [ Page 28 ] PARTS LIST CCBC-12-75 BLAST CHILLER 208V 60HZ SINGLE PHASE Drawing Number Description Part Number 1 COMPRESSOR FH4518 Y 208/220V 60HZ WCOMP 365 1 CONDENSER 4X17X17.5 WCOND208 3 EVAPORATOR FAN MOTOR 4X200MM AXIAL FAN ZIEHL WFAN 115 3 FLAT GUARD WGUARD 080 3 1.5 UF CAPACITOR 230V 60HZ WCAPACITOR 050 4 EVAPORATOR 4X12X41 WEVAP311 5 SIGHT G[...]

  • Page 32

    [ Page 29 ][...]

  • Page 33

    [ Page 30 ] PARTS LIST CCBC-12-UA-100 BLAS T CHILLER 208V 60HZ 3 PHASE Drawing Number Description Part Number 1 COMPRESSOR TFH 4524Z 2 08/230V 60HZ WCOMP 833 2 CONDENSER 4X17X17.5 WCOND 208 3 EVAPORATOR FAN MOTOR 4X200MM AXIAL FAN ZIEHL WFAN 115 3 FLAT GUARD WGUARD 080 3 1.5 UF CAPACITOR 230V 60HZ WCAPACITOR 040 4 EVAPORATOR 5X45X16 WEVAP348 5 SIGH[...]

  • Page 34

    General Rules of Thumb [ Page 31 ]  Pre-Chill the cabinet for thirty (3 0) minutes before you do first load. (to remove interior residual heat)  Doubling the food thickness triples the pull-down time.  Don't stack food or containers on t op of or alongside of each other. (this increases the "thickness)  Covering the food incre[...]

  • Page 35

    Contact Information [ Page 32 ] Please Send Serial registration information to : Fax: (800) 378 – 8333 E-mail to: parts&service@crescor.com Or Mail To: CresCor 5925 Heisley Road Mentor, OH 44060 Toll Free: 877-273-7267 Fax: 440-350-7267 See us online at: http://www.crescor.com Questions? Call and Speak To One Of Our Friendly Service Counselor[...]

  • Page 36

    [ Page 33 ] Notes __________________ _____________________ ___________________ __________________ _____________________ ___________________ __________________ _____________________ ___________________ __________________ _____________________ ___________________ __________________ _____________________ ___________________ __________________ ________[...]

  • Page 37

    [Page 34] MEATS * Roasted Meats Roasted meats should be prepared according to the recipe using roast gui delines for each product. Roast Beef (top round) - Follow recipe and roast guidelines. Recommended doneness for rethermalization is about 140° F. (60° C.). To p round should be quartered and placed in the blast chiller. If roast beef is used f[...]

  • Page 38

    [Page 35] Seafood Fish - Prepare all fish fillets according to recipe for breaded, baked, broiled, steamed, etc. Be careful not to overcook. Blast chill immediately. Shrimp/Scallops/Shellfish - Prepare according to recipe and blast chill immediately. Be careful not to overcook. If prepared with a sauce (creole, etc.), cook the sauce separate and mi[...]

  • Page 39

    [Page 36] SOUPS Conventional Soup Prepare conventionally. For creamed soups, s ubstitute a modified starch for a portion of the thickening agent by 30 to 50%. Canned Soup No cooking is necessary for broth based soups. Cream soups should be diluted with milk or water, mixed completely, and blast chilled. Frozen Soup Follow instructions on the soup c[...]

  • Page 40

    [Page 37] Broccoli/Cauliflower/Green Beans/Carrots Prepare green beans and carrots in bite size and broccoli and cauliflower in flowerets. Steam to desired doneness, then blast chill. Stuffed Vegetables (eggplant, zucchini) Prepare stuffing and blast chill. Steam shell and blast chill or place in ice bath. Stuff vegetable shell and blast chill to b[...]

  • Page 41

    [Page 38] RICE Prepare according to standardized recipe, then blast chill. If rethermalized product is dry, liquid may be added. PASTA AND NOODLES Cook to al dente, rinse well w ith cold water, then chill. Chill in 2-1/2" pans with water with ice added. Drain partially before rethermi ng. The best way to heat pasta is to run it under hot water[...]

  • Page 42

    [Page 39] • Add a 2" perforated insert to pan. • Break eggs (25-30) in separate bow l and slip onto the 1/2 pan insert. • Steam a maximum of 3 minutes (time s hould be tested at each facility as equipment performance will vary at each location). • Lift perforated insert out of pan and plunge into ice wate r to retard cooking. The white[...]

  • Page 43

    [Page 40] BREAKFAST BURRITOS/CREPES Burrito and crepe filling is prepared conventio nally and chilled. When filling is chilled, then fill crepes and burritos. Blast chill filled products. BREAKFAST SANDWICHES Prepare sandwich filling separately and chill. Assemble sandwiches, wrap, and blast chill for additional 15-20 minutes. HASH BROWNS/OVEN FRIE[...]