Electrolux BLAST CHILLER LW User manual

BLAST CHILLER LW
595R18700

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Description Page
2
ELECTRONIC CONTROL
FIRST POINT INSTALLATION
TROUBLE SHOOTING
PARAMETERS LIST
REMOTE UNIT INFORMATION
EXTRAORDINARY MAINTENANCE

Electronic control
Cruise version
CRUISE version

4
Electronic main functions
DESCRIPTIONS
1ON/OFF switch 18 Service alarms” LED-
2Start/stop cycle” key 19 NF standard LED
3Cruise chilling” key- automatic cycle 20 UK standards” LED
4SOFT chilling cycle” LED- 21 CUSTOM standards” LED
5HARD chilling cycle” LED 22 Time” key
6POSITIVE holding cycle” LED 23 Time display
7NEGATIVE chilling cycle” LED 24 Remaining time estimate” LED
8NEGATIVE holding cycle” LED- 25 Timed cycle LED
9Programme selection turbo cooling, P1 or P2” key 26 Utility” key
10 Turbo cooling” LED- 27 manual defrost selection
11 Programme 1” LED 28 Shaft temperature selection
12 Programme 2” LED - 29 Germicide cycle selection
13 key Temperature 30 Standards” selection
14 displayTemperature - 31 User parameters” selection
15 Cell probe temperature “ LED 32 HACCP alarms” selection
16 Shaft probe temperature” LED- 33 ALARM SERVICE” selection
17 HACCP alarm” LED- 34 Cycle selection/value” keys

5
START/STOP CYCLE
The selected cycle starts immediately when the
START/STOP button is pressed.
The working cycle is stopped if this button is kept pressed
for at least 3 seconds. Each loads will be disabled and the
timing completely reset. But is possible to re-start the
active working cycle simply by pressing again the
START/STOP button.
User interface analisys
ON/OFF SWITCH BUTTON
The electronic control is turned ON or OFF by pressing
this button. All led will be activated for a few seconds to
complete the check phase
If during the execution of any cycle the door
will be opened for few seconds the led button
become active and starts to flash.

6
Starting phase
At the beginning of each working cycle the unit starts the
preparation phase. On the temperature display will appear the
message “PREP”.
This condition is due to preserve the performance of the unit
during any chilling process.
If the evaporator temperature is less than the value given by the
parameters dSt (7°C) or IdSt (7°C) the “preparation”phase(PREP)
will start, otherwise the unit starts to work normally.
Each working cycle will be identified automatically by the
electronic control with a “batch number”
that is a progressive
numbers (1,2,3…) given day by day.
dSt = defrost Stop temperature
IdSt = defrost Stop temperature at the begining of the cycle

7
CtOn
Compressor ON
Temperature
coFt = maximal time for compressor OFF
CIS = compressor START-UP with impulses
Time
Impulse compressor START-UP
CtOF
Compressor OFF
If the unit has been inactive more than 24h (coFt), the compressor starts
with a series of impulses in order to guarantee a maximum efficiency of the
working process.
This is possible only if the compressor start-up is activated by “CIS”.
cnCy = total number of compressor impulses during start up phase = 8

8
Impulse compressor START-UP
P R E P
(shown by the display
of a BC)
Compressor OFF time is
greater then 24h
(according to coFT)
impulse start up
(according to the
parameter cnCy; cton;
CtoF)
When starting a new cycle
AND
evaporator temperature is
less then 7°C
(according to param. dSt or
IdSt)
PREP = defrost cycle
(according to the parameter dty)
Defrost process finishes when
the evaporator
temperature is
great then 7°C (according to
parameter dSt/Idst) OR
by TIME OUT due to the
parameter dto/Idto)
Preparation phase is activated by the
parameter CIS only (CIS = Y)

9
User interface analisys
POSITIVE SOFT CHILLING
POSITIVE HARD CHILLING
POSITIVE PRESERVATION CYCLE POSITIVE “CRUISE” CYCLE
(used with food probe only)
IT IS POSSIBLE TO CHOOSE ONE OF THESE DIFFERENT WORKING
CYCLE USING THE LEFT/RIGHT BUTTONS.

10
What does SOFT and HARD chilling
do
Both cycles can operate by food probe or by time. In first case the
process finish when the chilling time is less than the interval time
fixed according to the European guidelines (UK or NF).
SOFT CHILLING
Recommended for foods such as delicate vegetables or pieces of food which are
not very large or thick (i.e. pizza). The cell temperature reach -2°C (according
to the parameter SCA)
HARD CHILLING
Recommended for larger sized pieces of food, underground grown vegetables
and meat. The cell temperature reach -20°C (according to the parameter
SCH).
Positive blast chilling brings the food within a specific interval time to 3°C or
10°C, according with the guidelines.