VICTORY VBC-220 (01) PDF Document

Upon receipt, examine the exterior of the shipment packaging for any signs of rough handling. If the cabinet is damaged, it should be noted on the delivery slip or bill of lading and signed. A claim must be filed immediately against the carrier indicating the extent and estimated cost of damage incurred.

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

Models fitted with casters are non-adjustable, therefore a level platform/floor should be provided where the cabinet is to be located. On models fitted with adjustable legs, leveling may be achieved by adjustment of the bottom section of the legs.

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.

Should the equipment fail to run on initial connection, please 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.

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

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

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. 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 for delicate foods to avoid dehydration.

Always load your machine so that cold air can 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.

Chilled foods can be stored for up to 5 days at between 32°F/0°C and 38°F/+3°C.

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)

At the end of each cycle, a defrost will automatically clear any ice from the evaporator. During operation in storage mode, a defrost will be performed automatically at the factory preset intervals of 6 hours.

Furthermore, 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 defrost mode, the ‘Cabinet Temp’ window of the control panel will display ‘DEF’. When the defrost cycle is finished, the compressor will run for approximately 90 seconds before the fans cut in.

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 ✓ 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, 3 are pressed, the selections automatically adopt the previous settings. So to repeat a blast, just push 1, 2, 3, and ✓.

The following table lists the alarm conditions for the 7-SEG display:

Note: If a wall sensor fails it will also read -50. 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. THERE IS NO RE-SET FACILITY.

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.

Note: The setting functions (i.e. “ute”,”hr”) 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” decrease minute

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

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

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

• Year (shown as “yr”) ➡ Press “✓” to increase or “X” decrease year

Note: When entering the year, there could be only one character displayed. Examples are below:

1 = the year 2001

2 = the year 2002

3 = the year 2003, etc.

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

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

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

• 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 at designated location.

Note: (1) If printer does not work, check the print cartridge and logger paper for proper installation. (2) 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 print cartridge with the spare provided if adjusting the ribbon does not work. (3) All blast chillers are shipped with a spare print cartridge and logger paper.

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, as they can damage the surface and cause corrosion. 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, dry thoroughly afterwards. To remove the racking and shelf supports follow this procedure: 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.

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 do not seal correctly and can increase the amount of electricity consumed.

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.

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%.

• 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 geometric “core” center of food to its surface 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 preferred instead of plastic).

10. Covering method-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, elimination of it shortens pull-down time.

11. “Delta T” 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 put in as compared to rated capacity of machine. Exceeding the capacity 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!