VICTORY VBC-100 (01) PDF Document

Proper installation is the first step to operation. We recommend that your refrigerator or freezer be installed by an authorized Victory Certified Installer.

• The cabinet should stand level to ensure correct operation of self closing doors and proper drainage of condensate from the evaporator.

• For models fitted with casters, a level platform/floor should be provided where the cabinet is to be located as the casters are non-adjustable.

• For top mounted refrigeration systems, please ensure there is 20” [500mm] between the top of the cabinet and ceiling for service technician access and ventilation.

• If the cabinet has been laid on its back or tipped, DO NOT switch it on immediately. Leave the cabinet in the upright position for at least 12 hours before switching on.

• The VBC-100 is a 3-phase unit and requires connection to a suitable supply. Wiring should be done by a qualified electrician in accordance with local electrical codes.

1. Should the equipment fail to run, check that all Main Control Breakers (MCBs) are in the “ON” position at the back of the cabinet. The “ON” position is confirmed by red indicators on the MCBs.

2. An “a7” error code, indicating a loss of power, with an audible alarm will always occur during an initial start-up. Press the “CANCEL” button (red with ‘x’ symbol) to discontinue the error code and audible alarm.

3. A “Battery Failure Configuration Suspect” error message ticket will always print during an initial start-up. This is not an alarm; it indicates that the back-up batteries that hold the cabinet’s data during a power failure are not fully charged. Full battery charge should be achieved within 24 hours after start-up.

4. Check the time and date on the printed tickets. If the ticket has printed an incorrect time and date, refer to the printer setup instructions.

The VICTORY VBC-100 is designed to quickly reduce the temperature of food. Fast temperature reduction is not brought about by placing food in a very cold cabinet like a deep freeze, which would only dry the food. The secret is delivering the correct blast of air and ensuring correct and unobstructed horizontal air flow inside the cabinet. This is why the unit has both soft and hard chill facilities.

Exceptions: Depending on the density, types, and sizes of the portions, the chiller might not be capable of achieving the required guidelines. Therefore, the load and/or depth of the food layers should be reduced. You may find it necessary to experiment with different amounts of food and loading methods to achieve the optimum performance.

Regulations state that product should be placed in the Blast Chiller within 30 minutes from completion of cooking.

• When blast chilling, always use metal or foil containers which are good conductors. Plastic or polyurethane containers insulate the food from the cold air.

• When chilling unportioned food, we recommend the use of an appropriate pan that is at least 2-1/2″ [63.5mm] in depth.

• Placing lids or covers on food will increase the chilling time but may be useful when processing some delicate foods to avoid dehydration.

• Always load your machine in such a way that it is possible for the cold air to contact all sides of the containers. Avoid stacking containers directly on top of one another as this will drastically extend the chilling time.

• Take special care not to block the air ducts.

• Always load the machine before selecting the blast cycle. Unless it is unavoidable, do not open the door of the machine while the blast cycle is engaged.

All blast chillers have 3 basic modes:

1. Normal storage: 34°F (1°C) to 37°F (3°C)

2. Blast Chill Hard: 14°F (-10°C)

3. Blast Chill Soft: 34°F (1°C)

All machines have the facility for the operator to use any of the 4 pre-programmed timed cycles and a probe control blast chilling cycle, with the option of soft or hard blast. The probe controlled blast cycle functions via the food core probe. The probe monitors the core temperature of the food and will not permit the blast cycle to stop until the default temperature (37°F / 3°C) is reached. When controlling the cycle with the food probe, make certain that the probe or probes are located in the product before the blast cycle is started.

• At the end of each cycle, a defrost will automatically clear any ice from the evaporator ready for the next cycle.

• During operation in storage mode, a defrost will be performed automatically at the factory preset intervals of 6 hours.

• If a blast cycle is cancelled and the defrost thermostat is measuring 34°F (+1°C) or less, the machine will automatically proceed to defrost.

• When the machine is in the defrost mode the ‘Cabinet Temp’ window of the control panel will display ‘DEF’.

• Following every defrost period there is a 3-minute period during which a blast cycle cannot be selected. This short interval is to allow defrost water to drip away from the evaporator.

• During the defrost operation it is safe to leave products inside the machine.

1. Switch on the chiller at least half an hour before use.

2. Check that the chiller is operating at storage temperature.

3. Load the products to be chilled.

4. By pressing button ‘1’ select the ‘Chill’ mode.

5. By pressing button ‘2’ select the desired type of blast, hard or soft.

6. By pressing button ‘3’ select the timer for the desired duration, or probed blast.

7. When you are content with your selected program, press the ✓ button to start the blast cycle.

8. If you are not content with your selection, press the x button to cancel your 1/2/3 selection.

As each selection is made, the indicator LED will illuminate to show what is chosen. To save time for repeated identical blast operations, the blast selections are remembered, so when 1, 2, and 3 are pressed, the selections automatically adopt the previous settings on the first push. So to repeat a blast, just push 1, 2, 3, and ✓.

On completion of a cycle, there will be an audible alarm which will cancel automatically after 15 minutes or may be cancelled with the X button. ‘DEF’ will then be displayed in the ‘Cabinet Temp’ window of the control panel and the chiller will then revert to a store mode appropriate to the blast just completed.

During the defrost operation the temperature in the chiller will not exceed 38°F (+3°C) and it is therefore safe to leave products in the chiller during the defrost cycle.

If there is an alarm condition, the probe 1 window will display an alarm number from a0 to a7 during store mode. An audible alarm will be activated and a warning ticket will be printed if a printer is fitted. To cancel the audible alarm press the x button. If the alarm condition still exists the display will continue to indicate there is a fault.

Note: If a wall sensor fails it will also read -50.

If fitted and “ON”, the printer is activated after each blast cycle. The formats available are:

Midnight Ticket (if programmed): At midnight a ticket is automatically printed for archiving. This ticket provides the time and date of printout, cabinet number, cabinet temperature at time of printout, and a graph of cabinet temperature over the preceding 24 hours.

Demand Ticket: A ticket may be requested by holding the printer ‘On/Off’ button for 5 seconds. This ticket provides the same information as the midnight ticket, except that up to seven days of historical data are printed.

Alarm or Warning Ticket: A ticket is automatically printed if any condition is detected by the micro controller which may need attention.

Mains Power Failure Ticket: If mains power fails for more than 5 seconds a ticket is automatically printed which gives the time of power failure and the time at which power is restored.

Sensor Failure Ticket: If the controller detects that one of its sensors has failed then a warning ticket will be printed.

CAUTION: DO NOT CHANGE any other parameters when setting the date & time! If additional parameters are changed, there is a great possibility that the VBC Cabinet will not function properly and will void warranty!

A. Enter the Engineering Switch Mode by doing the following:

1. Turn control panel “off” by pressing the “standby” button.

2. Press and hold the “1” button.

3. While continuing to hold the “1” button, press and release “standby” button.

B. Press the “2” or “3” button to step through the engineering settings. When the display shows “ute”, you have reached the time and date settings.

C. The setting functions are only displayed when the “3” button is depressed. When the button is released, the actual setting value will appear and can then be set.

• Minute (shown as “ute”) ➡ Press “✓” to increase or “x” to decrease minute

• Hour (shown as “hr”) ➡ Press “✓” to increase or “x” to decrease hour

• Day (shown as “day”) ➡ Press “✓” to increase or “x” to decrease day

• Month (shown as “nth”) ➡ Press “✓” to increase or “x” to decrease month

• Year (shown as “yr”) ➡ Press “✓” to increase or “x” to decrease year (e.g., 1 = 2001, 2 = 2002, 3 = 2003, etc.)

D. When entry is complete, press “standby” once to exit the Engineering Switch Mode. Then press “standby” again to turn on the cabinet.

E. Print a demand ticket by holding the printer “on/off” button for five (5) seconds. A printout will be produced to confirm new information entered.

Special Note: If there is information entered by error, wait approximately two (2) minutes before starting the process over.

LOGGER PAPER INSTALLATION

Logger paper should be installed as shown. It is best to tear the end of a new roll at a 90 degree angle for easy installation.

Once logger paper roll has been inserted into the printer, use the “feed” button on the control panel to automatically bring paper forward.

PRINT CARTRIDGE REMOVAL & INSTALLATION

• Remove printer cover and logger paper.

• Press the end of print cartridge that calls out “PUSH” & “EJECT”.

• Once cartridge is pressed at “PUSH” & “EJECT” end, simply remove cartridge from the printer.

• Place new cartridge by carefully putting it at the designated location.

Note: If the printer does not work, check the print cartridge and logger paper for proper installation. Exposed print cartridge ribbon can dry out; adjust to printable fresh ink by turning the wheel in the direction indicated by the arrow. Change out the print cartridge with the spare provided if adjusting the ribbon does not work.

A power cut does not cause the loss of any accumulated historical data and no re-programming is necessary. The controller’s battery is continually charged and provides emergency back up under normal power failure conditions.

Exterior: The exterior of the cabinet is stainless steel. Normal day to day cleaning should be carried out with a soft cloth and soapy water. Always wipe the cabinet vertically in the same direction as the grain in the stainless steel. Never use abrasive materials or cleaners, or chemical cleaners. Occasionally, the exterior should be polished with a good stainless steel polish to protect the surface.

Control Panel: Do not use abrasive cleaners, chemicals or scouring pads on the control panel. Clean the control panel only with a soft damp cloth. Avoid excess water on the control panel, and other areas where electrical components are fitted.

Interior: The racking can be removed for easy cleaning. This should be done on a regular basis with warm water and a soft cloth, dried thoroughly afterwards. To remove the racking and shelf supports: First remove the shelves, then remove the shelf supports by grasping firmly in the center and lifting slightly. Turn the shelf support towards the interior of the cabinet by pushing it in the center as you twist the support through 90°. The shelf support will be released. When all shelves have been removed, remove the racking by lifting up and over the nylon retaining blocks.

Door Gasket: Clean the gasket weekly with warm soapy water and a soft cloth taking care not to damage it. DO NOT use a sharp knife to clean or scrape the gasket. Regularly check the gasket for any damage. Damaged gaskets are easily replaced. To fit a new gasket, simply pull out the old gasket and push the new gasket into the channel (gasket retainer) at the center and work along the gasket pushing it into the channel, continue in the same way on the other three sides, pushing the corners in last.

Condenser Cleaning: The condenser requires cleaning approximately 4 times per year or when the LED indicates. To clean the condenser, disconnect main power supply before starting, then brush the fins vertically with a stiff brush, taking care not to damage the fins or push dirt or dust further in, and vacuum away. Remember to reconnect main power supply once finished.

☐ Pre-chill the cabinet for thirty (30) minutes before you do the first load (to remove interior residual heat).

☐ Doubling the food thickness triples the pull-down time.

☐ Don’t stack food and/or containers on top or alongside of each other.

☐ Covering the food increases pull-down time by 10% – 30%.

☐ The pull-down rate initially is about 2°F per minute and approaching final temperature is about 2 minutes per degree Fahrenheit.

1. Entering food temperatures: The hotter the initial temperature, the longer the pull-down time.

2. Final food temperature: The colder the final temperature, the longer the pull-down time.

3. Food “thickness”: The greater the distance from the geometric “core” center of food to its surface, the longer the pull-down time.

4. Food density: The greater the density, the longer the pull-down time.

5. Food thermal conductivity: The lower the conductivity, the longer the pull-down time.

6. Food specific heats: The higher the specific heat, the longer the pull-down time.

7. Container surface area: The smaller the surface area, the longer the pull-down time.

8. Container material: Metals are conductors and render a shorter pull-down than plastics which are insulators.

9. Covering material: Metal is preferred instead of plastic for reasons above.

10. Covering method: A cover such as aluminum foil or a “stretch wrap film” placed in direct contact with food eliminates the “dead air space” between the cover and the food. Since “dead air space” is an insulator, its elimination shortens pull-down time.

11. “Delta T”: This is the temperature difference between the food and the blast of air. The greater the “Delta T”, the quicker the pull-down time.

12. Air velocity: The greater the air velocity across the food, the faster the pull-down time.

13. Amount (weight) of food: Exceeding the rated capacity of the machine increases the pull-down time.

14. Mechanical problems: Equipment not operating at full efficiency takes longer to pull down.

CAUTION: Disconnect Power Supply Prior to Attempting Any Service!

• Circuit Breaker tripped: Reset Circuit Breaker (make sure circuit breakers show red indicators for “ON” position).

• Power Cord unplugged: Plug in power cord.

• Main power supply turned “OFF”: Turn main power supply “ON”.

• Improper voltage supplied to cabinet: Supply correct voltage (do not use extension cords or put other equipment on circuit, etc.).

• Cabinet in defrost cycle: Allow defrost cycle to finish.

CAUTION: Disconnect Power Supply Prior to Attempting Any Service!

• Cabinet not pre-chilled prior to placing hot product load: Remove product load and pre chill cabinet for approximately 30 minutes.

• Excessive amount of warm product loaded in cabinet: Allow adequate time for product to cool down.

• Whole product loads placed in cabinet: Portion product load(s).

• Improper use of “Soft Chill” mode: Use “Soft Chill” for delicate and less dense product loads only. Use “Hard Chill” for dense products.

• Prolonged door opening or door ajar: Make sure door is closed when not in use. Avoid prolonged door openings.

• Door gasket not seating properly: Check gasket condition. Adjust door or replace gasket.

• Dirty Condenser coil: Clean the condenser coil.

• Improper air flow around Condensing Unit: Ensure adequate air space, relocate away from heat generating equipment, direct sunlight, or direct path of air conditioning or heating ducts.

• Evaporator coil blocked with ice: Turn unit off and allow coil to defrost or manually force defrost. While cabinet is “ON”, hold the “cancel” button for 5 seconds for manual defrost.

CAUTION: Disconnect Power Supply Prior to Attempting Any Service!

• Poor air circulation in cabinet: Move product load away from fan(s).

• Excessive amount of warm product loaded in cabinet: Allow adequate time for product to cool down.

• Prolonged door openings or door(s) ajar: Make sure door(s) are closed when not in use. Avoid prolonged door openings.

• Dirty condenser coil: Clean the condenser coil.

• Insufficient clearance around cabinet or excessively high ambient temperature: Ensure adequate air space, relocate away from heat generating equipment (ovens, fryers, etc.), and out of direct sunlight.

• Evaporator coil blocked with ice: Turn unit off and allow coil to defrost or manually force defrost. Hold the red button with “X” for 5 seconds for manual defrost.

CAUTION: Disconnect Power Supply Prior to Attempting Any Service!