Traulsen RET232NUT 用户手册

VII. a - INTRODUCTION/OVERVIEW:

The Traulsen Even Thaw is designed to be used as a

thawing cabinet. While it may be utilized in a refrigeration

mode, that is not its intended use. Its function is to hold the

cabinet temperature in the range from 38 to 40 degrees

to thaw product within the food-safe temperature zone.

Frozen product placed into the unit will pull the cabinet

temperature below the heater set point (37 deg.)and the

unit will begin to function in the thaw mode. This prompts

the refrigeration system to turn OFF, and the heaters to turn

ON. The fans remain ON, circulating this cold air around

the product, allowing for rapid thawing. When cabinet air

temperature reaches the upper set point (38 deg. although

the product is actually much colder), the heaters turn OFF.

As the cabinet temperature reaches the heater set point, the

heat will be cycled off while the internally generated heat from

the circulation fans continues to add heat to the cabinet. If

sufficient cold capacity or possibly other frozen product is

added to the unit and subsequently lowers the cabinet tem-

perature more than 1 degree below the heater set point, the

heat will again turn on to thaw the product.

If the cold capacity of the product no longer sufficiently pulls

down the cabinet temperature below the heater set point, the

cabinet temperature will slowly rise to attain the evaporator

coil cut-in set point (41 deg.) and energize the refrigeration

system. The unit will remain in the refrigeration mode until

the cabinet temperature pulls down to the compressor cut-

out set point (38 deg.). The unit will continue to operate and

cycle in the refrigeration mode.

The controller has been preset at the factory and

should not require any adjustments. Traulsen engi-

neering EXPECTS no changes be made to any set-

points or parameter settings without discussing the

situation and obtaining approval to do so. Modifying

the default set points could disrupt the operation/functional

programming algorithm and result in erratic unit operation.

VII. b - LOADING GUIDELINES:

The Even-Thaw model can accommodate any size partial

load, or up to (28) 18” x 26” pans of product (for example

approximately 672 lbs. of chicken). Use of aluminum pans

is highly recommended. Product should be placed on pans

in one layer only to allow for proper airflow. With a full load

thaw time will be between 22 & 24 hours. Overloading and/

or double wrapping product will extend thaw times.

VIII. a - INTRODUCTION:

Even thaw performance is a function of many factors, espe-

cially those involving product types and loading. As a result,

actual thaw times will vary as even similar sized loads of the

same product will exhibit some differences in their thawing

characteristics.

VIII. b - TEST PARAMETERS:

To provide a general performance baseline, Traulsen per-

formed some controlled testing in our lab which may provide

the operator with an approximate idea on what to expect from

their Even-Thaw unit. Full load batches of frozen product

were used as follows:

One section models

336 lbs. of chicken, distributed between 14 tray levels.

Each level consisted of 24 lbs. of product loaded into

two pans (four 6 lb. pkgs. of frozen product total per

level/two 6 lb. pkgs. per tray).

Two section models

672 lbs. of chicken, distributed between 28 tray levels.

Each level consisted of 24 lbs. of product loaded into

two pans (four 6 lb. pkgs. of frozen product total per

level/two 6 lb. pkgs. per tray).

1008 lbs. of chicken, for two section megathaw loads.

VIII. c - TEST RESULTS:

Under these actual load parameters, the one-section

model generally required approximately 15-19 hours

in order to completely thaw the entire load.

The two section model requires approximately 18-22 or

megathaw models 22-24 hours to completely thaw the entire

load.

VIII. d - RESULTS AS A FUNCTION OF PRODUCT MIX:

The above thaw times were based upon a mixed load

of different chicken products typically found in many

establishments. It is important to note that initially, all

tests performed were based on a mixed load of product.

This consisted of approximately 1/4 nuggets,1/4 strips,

1/4 to 1/3 breasts. This MIXED batch thawed in the times

listed above. In actual operation, thaw batches consist-

ing of a single type of product, or other ratios of different

products may require more time for thawing. Both this and

larger size loads can both contribute to longer thaw times.

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VII. GENERAL USE, OPERATION &

SERVICE SUMMARY

VIII. EXPECTED THAW PERFOR-

MANCE/OPERATIONAL TROUBLE-

SHOOTING