U S E
A N D
MAINTENANCE
INSTRUCTIONS
N°REV
DESCRIZIONE REVISIONE
01
REGULATORY UPDATE
DATA REV.
19/09/2014
REVISORE
D.L.S.
Dear Customer,
Thank you for having chosen IRINOX.
Please take the time to read this manual carefully to make the most of all the potential and benefits of your new MULTIFRESH.
We would like to remind you that the perfect operation of the machine also depends on its correct use.
Keep this manual close to the MULTIFRESH so that it can be consulted easily by you and anyone else.
The graphic representations of the controls in the manual have been designed to make the machine easy and
intuitive to use.
Symbols key
suggestions and details for correct use of the blast chiller
standards for your safety
additional information in this manual
Information regarding the warranty and assistance
Warranty validity: of the individual parts for 12 months from the date of invoicing, as stated in the price list in force.
Contacts:
Customer service
User assistance
Technical - spare parts after-sales
Fax
E-mail
Web site
+39.0438.5844
+39.0438.5844
+39.0438.2020
+39.0438.2023
service@irinox.com
www.irinoxprofessional.com
For every request relative to your blast chiller, always indicate:
• The model
• The serial number
stated on the label on the model
SAFETY INFORMATION
•
•
•
•
•
Below find the main general Safety
Standards:
do not touch the machine with humid or wet
hands and feet
do not operate the machine with bare feet
do not insert screwdrivers, kitchen tools or
other between the protections and the moving
parts.
before carrying out cleaning operations or
routine maintenance, disconnect the machine
from the power supply mains, switching the
master switch off and removing the plug.
do not pull the power supply cable to disconnect the machine from the power supply mains.
When loading the machine, the use of
kitchen gloves is recommended in
order to prevent burns on contact with the hot
trays and trolleys.
During cleaning operations, of the condenser in particular, always wear protective gloves, safety glasses and mask for the
respiratory protection.
The core probe must only be used for the
purpose for which it has been designed:
to detect the temperature at the centre of the
food stuffs to be blast chilled and/or frozen.
If the power supply cable is damaged, it
must be replaced by the manufacturer,
service centre or similarly qualified staff, in
order to avoid risks.
Non-mobile equipment, not equipped with
disconnection devices from the power supply
having a contact separation of all poles that
provide disconnection in category III overvoltage conditions; must be equipped with a
disconnection device incorporated in the
fixed connection in compliance with the connection regulations.
It is prohibited to remove the protections and safety devices in order to
perform routine maintenance.
Climatic Class:
4 (environment temperature 86°F with
relative humidity 55% non condensing)
according to IEC EN 60335-1, IEC EN
60335-2-89, ISO 23953-2:2005 (E) Standards
Do not store explosive substances,
such as aerosol spray cans with inflammable propellant inside the equipment.
Use gloves suitable for trays and cold
trolleys.
Do not overload the machine beyond
that established by the manufacturer
("Trays capacity and Yield" Tab.).
MODELS
MF100.1
MF130.2
MF180.2
MF250.2
MF300.2
MF350.2 2T
MF500.2 2T
MF500.2 3T
MF750.2 3T
Trays Capacity
Yield
Blast chilling (Lb)
220
287
397
441
661
772
1102
1102
1653
Freezing (Lb)
220
287
397
441
661
772
1102
1102
1653
N¡
20
20
20
20
20
40
40
60
60
The yields are declared in the following conditions: - Trays filled with water at 194°F
- Environment temperature: 90°F - No chamber pre-cooling
3
GN
1/1
2/1
2/1
2/1
2/1
2/1
2/1
2/1
2/1
INDEX
1. GENERAL DOCUMENTATION
1.1 GENERAL RECOMMENDATIONS
1.2 FOREWORD
1.3 TRANSPORT AND HANDLING
1.4 UNPACKING
1.5 ELEMENTARY SAFETY STANDARDS
1.6 PRECAUTIONS FOR LOADING OR UNLOADING
1.7 DANGEROUS USE OF THE POINTED PROBE
1.8 PERIODICAL STAFF TRAINING
2. INSTALLATION
2.1 PLATE DATA
2.2 POSITIONING
2.3 DIMENSIONAL DATA
2.4 ENVIRONMENT TEMPERATURES AND AIR EXCHANGE
2.5 COOLING CAPACITIES
2.6 ELECTRIC CONNECTION
2.7 REFRIGERATOR CONNECTION
2.8 CONDENSATE DRAIN
2.9 WATER COOLING UNITS CONNECTION
2.10 NOTES FOR THE INSTALLER
2.11 SAFETY AND CONTROL SYSTEMS
2.12 R404A GAS SAFETY SHEET
2.13 DISPOSING OF THE MACHINE
3. OPERATION
3.1 USE
3.2 DESCRIPTION OF CYCLES
3.3 DESCRIPTION AND OPERATION
3.3.1 PRELIMINARY OPERATIONS
3.3.1.1 INITIAL START-UP
3.3.1.2 HEATING
3.3.2 SELECTING THE CYCLES
3.3.2.1 AUTOMATIC MODE
3.3.2.2 MANUAL MODE
3.3.2.3 FAVOURITES
3.3.2.4 DEFROST
3.3.2.5 COOLING AND FREEZING
3.3.2.6 THAWING
3.3.2.7 COOKING AT LOW HEAT
3.3.2.8 PROOFING
3.3.2.9 PASTEURISATION
3.3.3 FUNCTIONS
3.3.3.1 CONTINUOUS CYCLE
3.3.3.2 TURNING OUT
3.3.3.3 CORE PROBE TEMPERATURE INDICATION
3.3.3.4 ENTERING CYCLES IN THE FAVOURITES AREA
3.3.3.5 RECORDING CYCLES
3.3.2.6 DISABLING THE KEYBOARD
3.4 STOPPING MODES
3.5 RECOMMENDATIONS FOR USE
3.6 PROGRAMMING THE PARAMETERS
3.6.1 CONFIGURING THE OPERATOR PARAMETERS
3.6.2 MODIFYING THE CYCLE PARAMETERS
3.7 SANIGEN
4. MAINTENANCE / SERVICE
4.1 ROUTINE MAINTENANCE
4.2 CLEANING THE CHAMBER
4.3 CLEANING THE CONDENSER
4.4 TROUBLE SHOOTING
4.5 EXTRAORDINARY MAINTENANCE
5
5
5
5
6
6
6
6
7
7
7
7
9
9
9
9
11
13
14
15
16
17
18
19
19
19
24
24
24
25
26
28
29
31
32
33
34
36
38
39
40
40
44
45
46
48
50
51
51
54
54
56
58
62
62
62
63
64
66
1. GENERAL DOCUMENTATION
1.1. GENERAL RECOMMENDATIONS
• The blast chiller is destined only for the use for which
it has been designed.
• The manufacturer declines all responsibility for any
damage caused by incorrect or unreasonable use,
as for example:
- improper use by untrained staff.
- modification or interventions that are not specific for
the model.
- use of non-original spare parts or that are not
specific for the model.
- failure to comply, even partial, with the instructions
in this manual.
• This manual is an integral part of the product, it
supplies all of the indications necessary for correct
installation, correct use and maintenance of the
machine.
• It is mandatory for the user to read this manual carefully
and always make reference to it. Moreover, it must
be kept in place that is known and accessible to the
authorised operators (installer, user, maintenance
technician)
• The blast chiller is intended for professional use and
therefore only qualified staff can use it
1.2 FOREWORD
Installation must be carried out by authorised and specialised staff, respecting the instructions in this manual.
The manufacturer declares and assigns a Declaration of
Conformity to the UL471;
CAN/CSA C22.2 #120; NSF7
Whenever the machine is supplied with the remote
condensing unit, it is the installer’s responsibility to
check all connections and issue a declaration of
perfect execution and is in compliance with the provisions of the above-mentioned Directive.
1.3 TRANSPORT AND HANDLING
• The loading and unloading from the means of
transport can be performed using a fork lift truck with
forks that have a length exceeding half of the length
of the object or use a crane if eye-bolts are supplied.
The lifting means must be adequately selected on the
basis of the dimensions and weight of the packaged
machine, indicated on the label (Tab. "Weights and
volumes").
• All necessary precautions must be adopted when
handling the appliance in order not to damage
it, respecting the indications positioned on the
packaging.
Fig. 1
5
1.4. UNPACKING
• Remove the cardboard or wooden packaging or
crate from the wooden base on which the blast chiller
is rested. Lift the blast chiller using suitable means
(fork lift truck), remove the wooden base and position
the machine in the envisioned place (see par. 2.2).
• After the packaging has been removed, check the
integrity of the blast chiller.
• Remove the protective PVC film from all sides (Fig.2).
When handling the packaging and the
wooden base, use protective gloves.
N.B.: all of the various packaging components must
be disposed of according to the Standards in force in
the Country where the appliance is used. In all cases,
nothing must be dispersed into the environment.
Fig. 2
1.5. ELEMENTARY SAFETY STANDARDS
The responsibility of the operations performed on the
machine, ignoring the indications stated in this manual,
is implemented by the user.
Below find the main general Safety Standards:
• do not touch the machine with humid or wet hands
and feet.
• Do not operate the machine with bare feet.
• Do not insert screwdrivers, kitchen tools or other
between the protections and the moving parts.
• Before carrying out cleaning operations or routine
maintenance, disconnect the machine from the power
supply mains, switching the master switch off and
removing the plug.
• do not pull the power supply cable to disconnect the
machine from the power supply mains.
1.6. PRECAUTIONS FOR PRODUCTS LOADING OR UNLOADING
LOADING
• When loading the machine, the use of kitchen gloves
is recommended in order to prevent burns on contact
with the hot trays and trolleys.
UNLOADING
• When the blast chilling and/or freezing cycle is terminated,
open the door slowly until the fans stop.
• Extract the product core probe/s and position it/them
on the probe/holder.
• Use gloves suitable for trays and cold trolleys.
1.7. DANGEROUS USE OF THE POINTED PROBE
Use of the probe is only allowed by authorised staff,
trained regarding use of the blast chiller.
The core probe must only be used for the purpose for
which it has been designed: to detect the temperature
at the centre of the food stuffs to be blast chilled and/or
frozen.
Handle the probe with care. Its end is pointed to make
insertion into the product to be blast chilled and/or
frozen easier.
The ergonomic grip allows correct extraction and
insertion.
6
1.8. PERIODICAL STAFF TRAINING
It is recommended to carry out periodical training of all
staff, which is authorised to operate on the machine,
regarding Safety Standards (installer, user, maintenance
technician).
To prevent accidents or damage to the equipment, it is
also recommended to periodically train staff regarding
use and maintenance of the temperature blast chiller,
making reference to this manual, which must be kept
near to the machine, in a known and accessible place.
IRIN
Blas OX
Chille t
r
2. INSTALLATION
2.1. PLATE DATA
• Check that the plate data and the characteristics of
the electric line correspond (V, kW, Hz, n° phases and
power available).
• The plate with the appliance features is applied on
the side (fig.3).
The eventual preparation of machine rooms for positioning the condensing units must follow the Standards in
force in the country of installation regarding fire-prevention
(contact the local fire department for the due indications).
31020
CORBANESE (TV)
ITALY
Model
Serial N°
mm/yy/progres.
Mod.
s/n
Ph
V
Hz
Kw
A
Compressor
It must also be considered that any intervention of the
safety valve or fuse caps, currently in the refrigerator circuit,
leads to the immediate discharge of all refrigerant used in
the environment. Consequently, realise appropriate means
of disposal and first aid as indicated in the refrigerant safety
sheet (see par. 2.12).
Refrigerant
Frequency
HERMETIC
R404
Charge
Power
Desing pressure (Low)
KPa
Desing pressure (High)
KPa
Class
Volume
Phase
Volt
Rated Load
Absorption
IP
Climatic Class:
• 4 (environment temperature 86°F with relative humidity
of 55% non condensing) in compliance with IEC EN
60335- 1, IEC EN 60335-2-89, ISO 23953- 2:2005(E)
Standards
PED Code
Fig. 3
2.2. POSITIONING
2.2.1. Positioning the chambers
or
ef
ac te or
spmpleg do
co enin0mm
opn.50
i
l m
ce wal
n
on
ta the m
s
i
cti
d m 0m
ne
n
fron.10
co r
or to
mi
e f ra
ac ge
sp refri 0mm
to n.50
mi
Place the appliances definitively in the pre-selected place
after having unpacked them and remove the protective
film, following the indications below:
Safety provisions:
• The machine must be installed and inspected with
complete respect of the accident-prevention legal
Standards, traditional regulations and Standards in force.
• The installer must check any provisions on the subject
of fire-prevention (contact the local fire department for
the due indications).
l
or ne
e f pa ol
ac g tr
sp enin con
op ctric
m
eleard 00m
bon. 3
i
m
Fig. 4
7
or or
ef o
ac g d
sp nin
e
op
2.2.1. Positioning the chambers
Places to avoid:
• Places exposed to direct sunlight and any heat source.
Minimum distances to be complied with ( see Fig.5):
• Maintain a distance sufficient to make any maintenance
operations possible along with refrigerator and electric
connections.
• Maintain a minimum distance of 62-3/8 feet from other
refrigerator appliances in order to prevent the formation of
condensate on the external surfaces.
• Also check the possibility of opening the chamber door
completely, moving the appliance away from any obstacles
by a space sufficient for the purpose.
Positioning and levelling recess models and with ramp
( see Fig.5)
• For the models with recessed bottom, with ramp or flush to
the floor, the washing water is drained through the door
passage: therefore position the chamber adjacent to a grate
in the floor of the room. The appliance must be levelled in a
way to allow escape and prevent waterlogging.
Fig. 5
Fig. 6
In the case of pass-through doors, it is recommended to level
the chambers with a slight gradient towards the door facing
the drain it the grate present in the floor of the room.
The set-up for recessing is the customer's responsibility with
compliance to Standards in force, along with rooms relative to
drains.
If the appliances are not levelled, their functioning
ad the flow of condensate can be compromised.
2.2.2. Positioning of remote condensing units
8
Fig. 7
2,5 m min.
he remote units are manufactured to be installed in places
protected against adverse weather conditions. The plants must
be positioned on a levelled cement or steel base and must
have the maintenance space according to the technical files. If
installed on the roof or attic, beams should be provided which
divide the weight. Furthermore the base must be sufficiently
sturdy and capable of bearing the weight of the complete unit
resulting from the technical data of the specific drawing. To
avoid further vibrations or noise, it is recommended to use
neoprene anti-vibration pads underneath the corners of the
unit's base.
Place the appliances definitively in the pre-selected place
after having unpacked them and remove the protective film,
following the indications below:
Safety provisions:
• The machine must be installed and inspected with complete
respect of the accident-prevention legal Standards,
traditional regulations and Standards in force.
• Any machine rooms used for the condensing units must
be prepared in compliance with the Standards in force in
the country of installation regarding fire-prevention (the
installer must contact the local fire department for the due
indications).
Places to avoid:
• The remote condensing units must be installed outdoors, in
a place protected from direct sunlight or in relevant rooms,
avoiding closed places and high temperatures and low air
exchange ("Minimum air exchange" Tab.).
The manufacturer guarantees an IP44 protection rating (in
compliance with IEC 70-1 EN 60529 IEC 529 Standards).
If the circumstances make it necessary, the installer must
evaluate whether the use of a cover or roof is required.
Minimum distances to be complied with:
• Maintain the minimum distances indicated in the drawing,
to guarantee good machine functioning, to ensure that
the space is sufficient for any maintenance and for the
refrigerator and electrical connections.
spazio per ricambio
aria e apertura pannelli
min 100 cm
2.3. DIMENSIONAL DATA
Request the technical sheet specific for your blast chiller from IRINOX S.p.A.
2.4. ENVIRONMENT TEMPERATURES AND AIR EXCHANGE
The efficiency declared refers to a temperature of the
functioning environment of 32°C. Higher temperatures
can determine a large drop in efficiency. In all cases
the maximum temperature of the functioning environment
air is 42°C.
It must also be considered that any intervention of the
safety valve or fuse caps, currently in the refrigerator
circuit, leads to the immediate discharge of all refrigerant
used in the environment. Consequently, realise appropriate
means of disposal and first aid as indicated in the refrigerant
safety sheet.
2.5. COOLING CAPACITIES
Power supply
frequency (Hz)
Cooling efficiency
(BTU/hour)
Condensing power
(BTU/hour)
605 H
60
49965
58500
625 H
60
111675
152660
630 H
60
163245
229500
635 H
60
244868
344933
CONDENSING UNIT MODEL
14°F
104°F
2.6. ELECTRIC CONNECTION
Install an automatic differential magnet-circuit breaker
switch upstream from every appliance, according to
the Standards in force in the country of installation.
The power supply must be taken to the chamber and
condensing unit electric control board, according to the
data given in Table 2.
• The electric power supply cables must be correctly
dimensioned and selected depending on the real
laying conditions.
• The electric cables must be introduces and blocked
in the relevant fairlead and placed in a suitable
manner depending on the place of installation;
• Every wire must be inserted into the corresponding
clamp.
• The earth wire must be correctly connected to an
efficient earth plant.
The manufacturer declines all liability and
every warranty obligation, whenever the appliance
or objects are damaged and persons are injured
due to incorrect installation and/or failure to comply
with the laws in force.
9
CABINET
POWER SUPPLY
CONDENSING UNIT
ABSORPTION
POWER SUPPLY
MODEL
Voltage
(V)
Frequency
(Hz)
Poles
Total
electrical
input (A)
MOP
MCA
MF100.1
208
60
3P+PE
4,3
10
6,6
MF130.2
208
60
3P+PE
4,3
10
6,6
MF180.2
208
60
3P+PE
9,6
15
11,3
MF250.2
208
60
3P+PE
9,6
15
11,3
MF300.2
208
60
3P+PE
11,9
20
13,9
MF350.2 2T
208
60
3P+PE
18,9
25
20,6
MF500.2 2T
208
60
3P+PE
18,9
25
20,6
MF500.2 3T
208
60
3P+PE
28,3
35
29,9
MF750.2 3T
208
60
3P+PE
28,3
35
29,9
10
MODEL
Voltage Frequency
(V)
(Hz)
ABSORPTION
Poles
Total
electrical
input (A)
MOP
(A)
MCA
(A)
70 / 60
42,4 / 38,3
605H / 605HW
208
60
3P+PE
33 / 30
625H / 625HW
208
60
3P+PE
67 / 60
630H
208
60
3P+PE
111,0
200
130
635H
208
60
3P+PE
153,0
250
172
-
-
-
-
-
-
-
125 / 110 74,8 / 68,2
2.7. REFRIGERATOR CONNECTION
General criteria that must be satisfied in the
installation of the remote units.
2.7.1. Installation at equal level
Fig. 10a
In this type of installation, the remote unit and the chamber
are at the same level ( see Fig.10a).
(For the diameter of the supply pipes and their lengths,
consult paragraphs 2.7.3 and 2.7.4.
In rectilinear tracts assure a 2% minimum gradient of the
pipes in order to guarantee the return of the oil into the
compressor ( see Fig.10b).
Fastening clamps onto the insulated pipes ( see
Fig.10c).
The number of clamps to be applied to the refrigerator
connection line of the remote units is indicated in the
following table.
Fig. 10b
F
Connection clamps
Pipe diameter (mm)
Bracket distance (m)
from ø12 to ø22
2
from ø22 to ø54
3
from ø25 to ø67
4
2%
CO
MP
RE
SS
OR
Hermetic sealing ( see Fig.10d).
Make the vacuum and load the refrigerant into the
connection pipes (flow and intake). Check for leaks.
Fig. 10c
Fi
( see Fig.10e)
Opening of the cocks (A-B) on the condensing unit and
the chamber.
Control the exact gas load using the gas passage indicator light.
Control of the circulation and pressure of the condensing
water (systems with water cooling).
Fig. 10d
A
B
Fig. 10e
A
B
11
2.7.2. Installation at equal level
If the remote unit is installed higher with respect to the
appliance ( see Fig.11a), a siphon must be installed at
every start or re-ascent (A), every 2,6 feet difference in
level along the return pipe and at ever arrival (B).
(For the diameters of the supply pipes and their lengths,
consult paragraphs 2.7.3 and Tab. “Refrigerator-remote
connection”).
Fig. 11a
B
A
Fig. 11b
If the remote unit is installed lower with respect to the
appliance ( see Fig.11b) no siphon is necessary.
(For the diameters of the supply pipes and their lengths,
consult paragraphs 2.7.3 and Tab.“Refrigerator-remote
units connection”).
12
82 feet
3/4”
inc
SUCTION
inc
605
15/32”
1-1/8”
605
5/8”
1-1/8”
625
5/8”
1-3/8”
625
23/32”
1-21/32”
625
7/8”
1-21/32”
630
7/8”
1-21/32”
635
7/8”
2-1/8”
635
7/8”
2-1/8”
3/4”
PSI
PSI
PSI
PSI
PSI
PSI
PSI
PSI
PSI
605
348
-7,3
7,25
246
275
-
400
348
-7,3
7,25
400
625
348
-7,3
7,25
246
275
-
400
348
-7,3
7,25
400
630
348
-7,3
7,25
246
275
-
400
-
-
-
-
635
348
-7,3
7,25
246
275
-
400
-
-
-
-
1-3/8”
13
232 PSI
21,8 PSI
77°F
104°F
MODEL
WATER [gal/h]
A905
500
A925
1268
71,6°F
21,8 PSI
59°F
232 PSI
14
2.10. NOTES FOR THE INSTALLER
• Verification of correct installation and inspection:
• Check for any gas leaks from the seals or joints
made during the installation phase ( see Fig.15a).
Fig. 15a
• Check the good insulation of the connection pipes
between blast chiller and remote condensing unit
( see Fig.15b).
Fig. 15b
• Check the electric connection ( see Fig.15c).
In models with three-phase power supply, check the
direction of rotation of the fans which:
- inside the compartments suck the air from the
centre of the work chamber towards the evaporator.
- in the air cooled units the fans suck the air through
the condenser and push it outside.
Fig. 15c
• Check the absorptions with the values stated on the
data plates ( see Fig.15d).
Fig. 15d
15
• ( see Fig.15f) Check the standard pressures and
the intervention values of the pressure transducers
referring to the "Pressure switch regulation values"
tab.
• ( see Fig.15g) Check the water connection with
the regulation of the pressure static valve during
functioning and the good circulation of the condensation water.
Fig. 15f
Carry out at least one complete blast chilling or quick
freezing cycles in manual mode.
- Train the customer regarding the correct use of
the appliance with specific reference to use and
the requirements of the customer himself.
- The installation and the start-up must be performed
by authorised staff.
The safety devices must be installed in such a way that
leakage of refrigerant cannot cause any danger. When
installing the pressure release piping of the safety
valves, the line must comply with local standards.
Fig. 15g
2.11. SAFETY AND CONTROL SYSTEMS
• Door micro switch (A): blocks fan functioning in the
chamber when the door is opened.
• Protection fuses (B): they protect the circuits from
short circuits and overloads.
• Fuse-holders (C): they contain the fuses and they
allow the opening and isolating of the circuits.
• Circuit boards (D): on the basis of the parameters
acquired, the control the various blast chiller devices
connected to it.
• Controls temperature in chamber (E): it is managed
by the circuit board via PT1000 probe.
• Safety pressure switch (F): it intervenes in the case of
excessive pressure in the refrigerant circuit.
• Safety valve (G): intervenes in the case of excessive
pressure in the system and lack of intervention of the
safety pressure switch. The intervention discharges
the gas in excess in the environment.
Fig.A
Fig.B
Fig.C
Fig.D
Fig. 16
16
Fig.E
Fig.F
Fig.G
2.12. R404A GAS SAFETY SHEET
Contact with the skin
Sprays of liquid and the nebulised liquid can cause
cold burns.
It is improbable that it is dangerous due to cutaneous
absorption.
Repeated and prolonged contact can cause the removal
of sebaceous matter, with consequent dryness, cracking
and dermatitis.
• Identification of dangers
High exposure to inhalation can have anaesthetic
effects. Very high exposure can cause anomalies of the
heart beat and cause sudden death. The neubulised or
sprayed product can cause cold burns to the eyes or
skin. Dangerous for the ozone layer.
• First aid measures
Inhalation
Move the accident victim away from exposure and keep
him/her warm and rested. Give oxygen if necessary.
Perform artificial respiration if breathing stops or gives
signs of stopping. In the case of cardiac arrest, perform
external cardiac compression.
Request immediate medical assistance.
• Ecological information
It decomposes relatively quickly in the lower atmosphere
(troposphere). The decomposition products are highly
dispersed and therefore have a very low concentration.
Does not affect photochemical smog (i.e. it does not lie
within the volatile organic compounds -VOC- according to
that established by the UN/ECE agreement).
The ozone destruction potential (ODP) is 0.055
measure in comparison with a standard ODP equal to
1 for the cfc11 (according to uNeP definitions).
The substance is governed by the Montreal Protocol
(revision dated 1992).
The discharges of the product into the atmosphere do
not cause contamination of waters in the long term.
Contact with the skin
Thaw the affected areas using water.
Remove contaminated clothing.
Attention: clothing can stick to the skin in the case of
cold burns. In the case of contact with the skin, wash
immediately with plenty of warm water. If symptoms
occur (irritation or the formation of blisters) request
medical assistance.
• Considerations regarding disposal
The best solution consists in recovery and recycling of
the product.
If this is not possible, destruction must take place in an
authorised plant equipped to absorb and neutralise the
acid gases and the other toxic products.
Contact with the eyes
Wash immediately with an eyewash or clean water,
keeping the eyelids open for at least 10 minutes.
Request immediate medical assistance.
• Measures in the case of accidental leaks
Ensure adequate personal protection (with the use of
means of protection for the respiratory tract) during the
elimination of spills.
If the conditions are sufficiently safe, isolate the source
of the leak. In the presence of spills of modest size,
leave the material to evaporate on the condition that
there is suitable ventilation.
Large leaks
-ventilate the area;
-contain the leaking material with sand, earth or other
suitable absorbent material;
-prevent the liquid from penetrating drains, sewers,
basements and work holes, because the vapours can
create a suffocating atmosphere.
Ingestion
Do not induce vomiting.
If the accident victim is conscious, rinse the mouth with
water and make him/her drink 200-300 ml of water.
Request immediate medical assistance.
Further medical care
Symptomatic treatment and support therapy when
indicated. Do not give adrenalin and similar
sympathomimetic drugs following exposure, due to the
risk of cardiac arrhythmia with possible cardiac arrest.
• Fire-prevention measures
Not inflammable.
The heat decomposition causes the emission of very
toxic and corrosive vapours (hydrogen chloride,
hydrogen fluoride). In the case of fire, use respiratory
aids and suitable protective clothing.
• Handling
Avoid the inhalation of high concentrations of vapours.
The atmospheric concentrations must be reduced to a
minimum and kept at the minimum level reasonably
possible, below the professional exposure limit.
The vapours are heavier than the air and therefore the
formation of high concentrations near to the ground is
possible, where ventilation is usually low. In these cases,
ensure adequate ventilation or wear suitable protection
devices for the respiratory tract with air reserve. Avoid
contact with naked flames and hot surfaces as irritant and
toxic decomposition products can be formed. Avoid
contact between the liquid and the eyes/skin.
Extinguishers
Use extinguishing agents that are appropriate for the
fire.
• Use extinguishing agents that are appropriate for
the fire.
Inhalation
Higher atmospheric concentrations can cause anaesthetic
effects with possible loss of consciousness.
Very high exposure can cause anomalies of the heart
beat and cause sudden death.
Higher concentrations can cause asphyxia due to the
reduced content of oxygen in the atmosphere.
17
2.13. DISPOSING OF THE MACHINE
The machine must be demolished and disposed of
with respect to the Standards in force in the country of
installation, especially regarding the compressor
refrigerant gas and lubricant oil.
Avoid leakage of refrigerant gas in the environment by
using suitable pressurised recipients and instruments
to transfer the pressurised fluid. This operation must
be entrusted to personnel skilled in refrigeration plants.
INFORMATION FOR THE USERS
On implementation of the 2002/95/CE
and 2002/96/CE Directives, relative to the
reduction of use of dangerous substances
in electric and electronic appliances, as
well as disposal of waste.
The barred bin symbol on the appliance or package
indicates that at the end of the product's life, it must be
collected separately from other waste.
The selective collection of this appliance at the end of
its life is organised and managed by the manufacturer.
The user that wishes to dispose of this equipment must
therefore contact the manufacturer and follow the system
that the same has adopted to allow the selective collection
of the appliance at the end of its life span.
The suitable selective collection for successive start-up
of the equipment abandoned for recycling, treatment
and compatible environmental disposal contributes to
preventing possible negative effects on the environment
and favours the re-use and/or recycling of the materials
of which the equipment is made.
The abusive disposal of the product by the owner,
leads to the application of administrative sanctions
envisioned by the Standard.
18
3. OPERATION
3.1 USE
The temperature blast chillers have been designed to
lower the temperature of foods that have just been
cooked in a way to preserve them for a longer period,
however keeping the organoleptic features unaltered.
The Multi Fresh MF range has been studied to make
this operation as easy as possible, offering a wide
customisation of cycles.
These have been studied by IRINOX S.p.A. and its
collaborators, divided into 4 specific user categories.
In this way, your blast chiller will not only be used to
blast chill products but will help you in the production
process.
3.2 DESCRIPTION OF THE CYCLES
The MF range has the following cycles:
Cycle
Description
Cycles for CATERING - COOLING
37°F DELICATE
With this cycle the temperature of the product is quickly reduced to 37°F at the core,
with a work temperature that oscillates between 32°F and 36°F.
This cycle is particularly indicated for delicate products such as:
• Mousses,
• Spoon desserts,,
• Creams,
• Desserts,
• Vegetables,
• Foodstuffs with reduced thickness
37°FSTRONG
With this cycle the temperature of the product is quickly reduced to 37°F at the core,
with a work temperature that oscillates between 5°F and 36°F.
This cycle allows to greatly reduce the work times and is particularly indicated for
the following products:
• High fat content,
• Very dense,
• Large pieces,
• Packaged
Cycles for CATERING - COOLING
RICE/PASTA 37°F
Cycle dedicated to cooling rice and pasta
VEGETABLES/MUSHROOMS 37°F
Cycle dedicated to cooling vegetables and mushrooms
LASAGNA 37°F
Cycle dedicated to cooling lasagna
FISH 37°F
Cycle dedicated to cooling fish
MEAT 37°F
Cycle dedicated to cooling pre-cut meat
SOUPS/SAUCES 37°F
Cycle dedicated to cooling soups and sauces
SAVOURY TARTS 37°F
Cycle dedicated to cooling savoury tarts
CONFECTIONERY 37°F
Cycle dedicated to cooling confectionery products
BREAD 37°F
Cycle dedicated to cooling bread
Cycles for CATERING - COOLING
0°F DELICATE
This cycle envisions two freezing phases.
In the first phase, the core temperature of the product is taken to 43°F, with a work
temperature of 32°F.
In the second phase, the core temperature of the product is taken to 0°F, with a
work temperature that can reach -40°F.
This cycle is indicated for freezing all cooked foods, in particular raised and
oven-cooked products
19
Cycle
Description
Cycles for CATERING - FREEZING
0°F STRONG
With this cycle the temperature of the product is quickly reduced to 0°F at the core,
with a work temperature that can reach -40°F.
This cycle is particularly indicated for all raw foods and for cooked foodstuffs with a
particular thickness
VEGETABLES/MUSHROOMS 0°F
Cycle dedicated to freezing vegetables and mushrooms
RICE/PASTA 0°F
Cycle dedicated to freezing rice and pasta
LASAGNA 0°F
Cycle dedicated to freezing lasagna
FISH 0°F
Cycle dedicated to freezing fish
MEAT 0°F
Cycle dedicated to freezing meat
SOUPS/SAUCES 0°F
Cycle dedicated to freezing soups and sauces
SAVOURY TARTS 0°F
Cycle dedicated to freezing savoury tarts
CONFECTIONERY 0°F
Cycle dedicated to freezing confectionery products
BREAD 5°F
Cycle dedicated to freezing bread
Cycles for CATERING - COOKING AT LOW HEAT
CHICKEN
Cycle dedicated to cooking chicken at low heat.
You can select the form of preservation at the end of the cooking cycle
(blast chilling, freezing, keeping warm).
BEEF
Cycle dedicated to cooking beef at low heat.
You can select the form of preservation at the end of the cooking cycle
(blast chilling, freezing, keeping warm).
PORK
Cycle dedicated to cooking pork at low heat.
You can select the form of preservation at the end of the cooking cycle
(blast chilling, freezing, keeping warm).
FISH
Cycle dedicated to cooking fish at low heat.
You can select the form of preservation at the end of the cooking cycle
(blast chilling, freezing, heat maintenance).
Cycles for CATERING - REGENERATION
MEAT
Cycle dedicated to regeneration of meat
FISH
Cycle dedicated to regeneration of fish
VEGETABLES
Cycle dedicated to regeneration of vegetables
BREAD
Cycle dedicated to regeneration of bread
SINGLE PORTION
Cycle dedicated to regeneration of single portions
CONFECTIONERY
Cycle dedicated to regeneration of confectionery
Cycles for CATERING - RISING
LONG
Cycle dedicated to long rising
DIRECT
Cycle dedicated to short rising
NIGHT
Cycle dedicated to rising at night
Cycles for CATERING - DEFROSTING
CHICKEN
Cycle dedicated to defrosting chicken
BEEF
Cycle dedicated to defrosting beef
PORK
Cycle dedicated to defrosting pork
FISH
Cycle dedicated to defrosting fish
20
Cycle
Description
Cycles for CATERING - MAINTENANCE
MEAT
Cycle dedicated to maintenance of meat
FISH
Cycle dedicated to maintenance of fish
VEGETABLES
Cycle dedicated to maintenance of vegetables
BREAD
Cycle dedicated to maintenance of bread
SINGLE PORTION
Cycle dedicated to maintenance of single portions
CONFECTIONERY
Cycle dedicated to maintenance of confectionery
Cycles for CATERING - PASTEURISATION
MEAT
Cycle dedicated to pasteurisation of meat
FISH
Cycle dedicated to pasteurisation of fish
VEGETABLES
Cycle dedicated to pasteurisation of vegetables
CREAMS
Cycle dedicated to pasteurisation of creams
Cycles for CONFECTIONERY - COOLING
37°F DELICATE
See the same cycle for CATERING
37°F STRONG
See the same cycle for CATERING
MIXES IN MOULDS 50°F
Cycle dedicated to cooling mixes poured into moulds
MIXES IN LAYERS 50°F
Cycle dedicated to cooling mixes in layers, such as:
• Sponge cakes
• Biscuits
CREAMS 77°F
Cycle dedicated to cooling hot creams to be taken to
a core temperature of 77°F
CREAMS 37°F
Cycle dedicated to cooling hot creams to be taken to
a core temperature of 37°F
LEAVENED GOODS 68°F
Cycle dedicated to cooling leavened goods to be taken to
a core temperature of 68°F
LEAVENED GOODS 37°F
Cycle dedicated to cooling leavened goods to be taken to
a core temperature of 37°F
LEAVENED GOODS 19°F
Cycle dedicated to cooling leavened goods to be taken to
a core temperature of 19°F
MIXES 54°F
Cycle dedicated to cooling mixes
PUFF PASTRY 54°F
Cycle dedicated to cooling puff pastry
Cycles for CONFECTIONERY - FREEZING
0°F DELICATE
See the same cycle for CATERING
0°F STRONG
See the same cycle for CATERING
MIXES IN MOULDS
Cycle dedicated to freezing mixes poured into moulds
TARTS 0°F
Cycle dedicated to freezing tarts to be taken to a core temperature of 0°F
MIXES IN LAYERS 0°F
Cycle dedicated to freezing mixes in layers
LEAVENED GOODS 0°F
Cycle dedicated to freezing leavened goods to be taken to
a core temperature of 0°F
MOUSSES 0°F
Cycle dedicated to freezing mousses
COMPLETE MOUSSES
Cycle dedicated to freezing complete mousses
MACAROONS 0°F
Cycle dedicated to freezing macaroons
PRE-LEAVENED GOODS 0°F
Cycle dedicated to freezing pre-leavened goods
21
Cycle
Description
Cycles for CONFECTIONERY - FREEZING
ICE CREAM 0°F
Cycle dedicated to freezing ice cream to be taken to
a core temperature of 0°F
ICE CREAM 10°F
Cycle dedicated to freezing ice cream to be taken to
a core temperature of 10°F
Cycles for CONFECTIONERY - COOKING AT LOW HEAT
MERINGUES
Cycle dedicated to cooking meringues at low heat.
CREME BRULEE 37°F
Cycle dedicated to cooking creme brulee at low heat.
CREME BRULEE 0°F
Cycle dedicated to cooking creme brulee at low heat.
FRUIT POCHET 37°F
Cycle dedicated to cooking fruit pochet at low heat.
FRUIT POCHET 0°F
Cycle dedicated to cooking fruit pochet at low heat.
DACQUOISE
Cycle dedicated to cooking dacquoise at low heat.
Cycles for CONFECTIONERY - RISING
LONG
Cycle dedicated to long rising
DIRECT
Cycle dedicated to short rising
NIGHT
Cycle dedicated to rising at night
Cycles for CONFECTIONERY - PASTEURISATION
ICE CREAM BASES
Cycle dedicated to pasteurisation of ice cream bases
CREAMS
Cycle dedicated to pasteurisation of creams
Cycles for CONFECTIONERY - CHOCOLATE
CHOCOLATE 113°F
Cycle dedicated to chocolate
CHOCOLATE 19°F
Cycle dedicated to chocolate to be taken to a core temperature of 19°F
CHOCOLATE 0°F
Cycle dedicated to chocolate to be taken to a core temperature of 0°F
COOLING
OF MOULDS
Cycle dedicated to cooling moulds
Cycles for CONFECTIONERY - FRESHENING
MIGNONS
Cycle dedicated to freshening mignons
LEAVENED GOODS
Cycle dedicated to freshening leavened goods
MIXES
Cycle dedicated to freshening mixes
ICE CREAM 5°F
Cycle dedicated to freshening ice cream
Cycles for BAKERY PRODUCTS - COOLING
37°F DELICATE
See the same cycle for CATERING
37°F STRONG
See the same cycle for CATERING
SAVOURY TARTS 37°F
Cycle dedicated to cooling savoury tarts
CREAMS 37°F
Cycle dedicated to cooling creams
LEAVENED GOODS 37°F
Cycle dedicated to cooling leavened goods
PRE-BAKED BREAD
Cycle dedicated to cooling pre-baked bread
MIXES 50°F
Cycle dedicated to cooling mixes
TARTS 37°F
Cycle dedicated to cooling tarts
22
Cycle
Description
Cycles for BAKERY PRODUCTS - FREEZING
0°F DELICATE
0°F STRONG
TARTS 0°F
UNCOOKED TARTS 0°F
PRE-BAKED BREAD
See the same cycle for CATERING
See the same cycle for CATERING
Cycle dedicated to freezing tarts
Cycle dedicated to freezing uncooked tarts
Cycle dedicated to freezing pre-baked bread
Cycles for BAKERY PRODUCTS - FRESHENING
LONG
DIRECT
NIGHT
Cycle dedicated to long rising
Cycle dedicated to short rising
Cycle dedicated to rising at night
Cycles for BAKERY PRODUCTS - FRESHENING
BAKED BREAD
PRE-BAKED BREAD
Cycle dedicated to freshening baked bread
Cycle dedicated to freshening pre-baked bread
Cycles for ICE CREAM INDUSTRIES - COOLING
37°F DELICATE
37°F STRONG
CREAMS 37°F
LEAVENED GOODS 37°F
See the same cycle for CATERING
See the same cycle for CATERING
Cycle dedicated to cooling creams
Cycle dedicated to cooling leavened goods
Cycles for ICE CREAM INDUSTRIES - FREEZING
0°F DELICATE
0°F STRONG
MOUSSES 0°F
COMPLETE MOUSSES
ICE CREAM 0°F
ICE CREAM 10°F
See the same cycle for CATERING
See the same cycle for CATERING
Cycle dedicated to freezing mousses
Cycle dedicated to freezing complete mousses
Cycle dedicated to freezing ice cream to be taken to a
core temperature of 0°F
Cycle dedicated to freezing ice cream to be taken to a core temperature of 10°F
Cycles for ICE CREAM INDUSTRIES - COOKING AT LOW HEAT
MERINGUES
FRUIT POCHET 37°F
FRUIT POCHET 0°F
Cycle dedicated to cooking meringues at low heat.
Cycle dedicated to cooking fruit pochet at low heat.
Cycle dedicated to cooking fruit pochet at low heat.
Cycles for ICE CREAM INDUSTRIES - RISING
LONG
DIRECT
NIGHT
Cycle dedicated to long rising
Cycle dedicated to short rising
Cycle dedicated to rising at night
Cycles for ICE CREAM INDUSTRIES - PASTEURISATION
ICE CREAM BASES
CREAMS
Cycle dedicated to pasteurisation of ice cream bases
Cycle dedicated to pasteurisation of creams
Cycles for ICE CREAM INDUSTRIES - CHOCOLATE
CHOCOLATE 113°F
CHOCOLATE 19°F
CHOCOLATE 0°F
COOLING OF MOULDS
Cycle dedicated to chocolate
Cycle dedicated to chocolate to be taken to a core temperature of 19°F
Cycle dedicated to chocolate to be taken to a core temperature of 0°F
Cycle dedicated to cooling moulds
Cycles for ICE CREAM INDUSTRIES - FRESHENING
ICE CREAM 5°F
Cycle dedicated to freshening ice cream
Cycles for ICE CREAM INDUSTRIES - MAINTENANCE
ICE CREAM 5°F
Cycle dedicated to maintenance of ice cream
23
3.3 DESCRIPTION AND OPERATION
3.3.1 Preliminary operations
Phase
Description
Front panel screen
3.3.1.1 INITIAL START-UP
1
The LANGUAGE, CURRENT DATE AND TIME and
SECTOR configuration windows appear when you
start up the machine for the first time.
2
In the LANGUAGE SELECTION window,
press the key for the required language.
3
In the DATE AND TIME SELECTION window,
enter the date by pressing the key
24
Phase
Description
Front panel screen
4
A window opens showing a calendar for
selecting the date.
5
In the DATE AND TIME SELECTION window,
set the date and time
and confirm by pressing
6
Select the unit of measurement for the
temperature and confirm by pressing
7
In the SECTOR SELECTION window,
select the icon indicating your main sector of use
and confirm by pressing
3.3.1.2 HEATING
If enabled, this is carried out automatically when
the machine remains inactive for a long period of
time.
25
3.3.2 Selecting the cycles
Phase
1
Description
Front panel screen
n the main window, the first group of cycles is
shown filtered according to sector.
1. COOLING
2. DEFROSTING
3. REGENERATION
4. RISING
5. FREEZING
6. MAINTENANCE
7. COOKING AT LOW HEAT
8. PASTEURISATION
2
Select the required function by pressing the
relative button (1-8).
3
The list of cycles in the various groups appears.
26
1
5
2
6
3
7
4
8
Phase
Description
4
Press the required cycle,
then press
5
To end the cycle, press
6
When the cycle ends,
this appears
Front panel screen
27
Phase
Description
Front panel screen
3.3.2.1 AUTOMATIC MODE
1
Insert the core probe into the product
and press
2
AUTOMATIC mode is selected
The display shows:
1
1. Current type of cycle
2. Progress of cycle as a percentage
3. Current phase
4. Air temperature
5. Core probe temperature
6. Ventilation control
3
2
3
4
5
6
To end the cycle, press
28
Phase
Description
Front panel screen
3.3.2.2 MANUAL MODE
1
Do not insert the core probe into the product
and press
2
MANUAL mode is selected.
The display shows:
3
1. Type of cycle
2. Progress of cycle as a percentage
3. Current phase
4. Air temperature
5. Duration of phase
6. Ventilation control
3
2
1
4
5
6
Pressing
allows you to change the duration of the current
phase at will.
29
Phase
Description
Front panel screen
4
Ventilation speed can be modified for each
phase in progress by pressing
5
When the cycle ends, this appears
30
Phase
Description
Front panel screen
3.3.2.3 FAVOURITES
1
To view your favourites library,
press
in the menu shown in the picture
2
You can now select
the required cycle
31
Phase
Description
Front panel screen
3.3.2.4 DEFROST
1
Press the key
2
To access the demisting cycle,
press
3
Open the door
Press
to start the cycle
4
Press the key
to modify the cycle time
32
Phase
Description
Front panel screen
3.3.2.5 COOLING AND FREEZING
1
In the main window, press the button to open
the cycle start window
2
If the automatic core probe detection function is
disabled, select the required work mode
3
When the temperature at the core reaches the
temperature set for indication, the warning
message appears
33
Phase
Description
Front panel screen
3.3.2.6 THAWING
1
In the main window, select the button
2
Select the product
3
Press key (1) to modify the thickness of the
product.
• 1st or 2nd notch for products 1,57'' MAX
• 3rd notch for products between 1,57'' and 2,75''
• 4th notch for products between 2,75'' and 4''
• 5th notch for products 4'' MAX
1
4
Press the button
?
to start the cycle
34
Phase
Description
5
When the cycle ends,
the indication appears
6
To end the cycle,
press
Front panel screen
35
Phase
Description
Front panel screen
3.3.2.7 COOKING AT LOW HEAT
1
In the main window, select the button
2
Select the product
3
Before starting the cycle, you can select how it
ends:
• 37°F: once cooked, the product is cooled
• 149°F: once cooked, the product is kept warm
• 0°F: once cooked, the product is frozen
36
Phase
4
Description
Front panel screen
Press the button
to start the cycle
5
You can set a product MATURATION phase
by pressing
The maturation phase maintains a specific
temperature for a certain length of time and
begins after the cooking phases.
6
To end the cycle,
press
37
Phase
Description
Front panel screen
3.3.2.8 PROOFING
1
THE PROOFING CYCLES ARE MANUAL ONLY
(WITH TIMER)
2
In the main window, select
3
Select the type of proofing
4
Pressing the key
allows you to set a cycle end date, in which
case proofing is postponed and the product is
kept frozen for the required length of time.
Before starting the cycle, you can select how
to end it:
• PROOFING and CHILL: after it has proofing,
the product is cooled
• PROOFING and FREEZE:
the product is frozen
5
Press the button
to start the cycle
38
Phase
Description
Front panel screen
3.3.2.9 PASTEURISATION
1
In the main window, select
2
Select the type of product
3
Before starting the cycle, you can select how it
ends:
• Pasteurise:
after pasteurisation,
the product is kept warm
• Pasteurise and cool:
after pasteurisation, the product is
cooled
• Pasteurise and freeze:
after pasteurisation, the product is
frozen
4
Press the button
to start the cycle
39
3.3.3 Functions
Phase
Description
Front panel screen
3.3.3.1 CONTINUOUS CYCLE
Function enabled only for delicate cycles at 37°F and strong cycles at 0°F in manual mode
1
With the continuous cycle function enabled, the
cycle continues indefinitely.
1. Type of cycle
2. Progress of cycle
3. Phase
4. Air temperature
5. Ventilation control
6. Enabling the CONTINUOUS CYCLE
7. Positioning and type of foodstuff
2
1
3
5
6
7
2
After selecting the continuous cycle function, you
can select the type of product by pressing
3
Select the position of the tray
in the blast chiller
40
4
Phase
Description
Front panel screen
4
Select the product in use
5
If the product is not shown in the list, you can
add it with
6
Enter the name of the product to be added
and press
41
Phase
Description
Front panel screen
7
After selecting the foodstuff, set the timer
8
When the timer ends, this appears
END OF CYCLE
by pressing
the cycle continues as normal
42
Phase
9
Description
Front panel screen
In the main window,
the first foodstuff about to end and the remaining
time and position of the tray are shown.
43
This function can be enabled only for the cooling and freezing cycles.
Phase
Description
Front panel screen
3.3.3.2 TURNING OUT
1
Select a cycle and press
2
To enable the TURNING OUT function,
press
3
These must be set:
1. enable turning out
2. turning out start time
3. turning out duration
4. temperature set-point in chamber during
turning out
1
2
3
4
4
Turning out begins at the end of phase 1 of the
cycle and the warning message appears.
Press
to start the turning out process.
When the timer for turning out ends,
the program starts phase 2; alternatively,
you can press
to stop turning out immediately.
44
Phase
Description
Front panel screen
3.3.3.3 CORE PROBE TEMPERATURE INDICATION
1
Select a cycle and press
2
To set the function, press
3
Set the temperature for indication
press
to confirm
4
When the temperature at the core reaches the
temperature set for indication, the warning
message appears
Press
to confirm the indication
45
Phase
Description
Front panel screen
3.3.3.4 ENTERING CYCLES IN THE FAVOURITES AREA
1
Access the required group of cycles
2
To save a cycle in the favourites library,
press
3
Select the cycle to be added to the list of
favourites
4
Confirm by pressing
46
Phase
5
Description
Front panel screen
You can modify the name of the cycle.
By pressing
you accept the default name or the new one you
have entered.
6
You are then taken back to the cycle selection
window
47
Phase
Description
Front panel screen
3.3.3.5 RECORDING CYCLES
1
You can save an automatic cycle
by pressing
2
For the cycle to be recorded:
1. The cycle must be AUTOMATIC
2. There must not be any alarms in progress.
Otherwise, the cycle cannot be recorded.
3
When the cycle ends, press
4
Enter the name of the cycle that has just been
saved, and press
48
Phase
5
Description
Front panel screen
To use it again, simply select it in the favourites
menu
49
Phase
Description
Front panel screen
3.3.3.6 DISABLING THE KEYBOARD
1
To turn off the screen,
press the "off" button
2
You can then carry out operations such as
cleaning the display.
To re-enable the keyboard,
press the key
50
3.4 STOPPING MODES
To stop the machine in an emergency,
press the key
and turn off the power at the control board (Fig. 15).
Fig. 15
3.5 RECOMMENDATIONS FOR USE
Before starting the machine, clean the inside of the
chamber thoroughly ( see par. 4.2).
3.5.1 Loading the products
Do not cover the trays and containers with insulating film
lid: the greater the surface of the foodstuff exposed to the
contact with cold air, the shorter the blast chilling times.
It is recommended to use trays and containers that are
as least deep as possible and however not more than
2-1/2”.
For best results, we recommend the use of containers
with 123,5 oz of product and with a maximum thickness
of 3-1/8” for quick blast chilling or 2” for quick freezing.
For difficult and/or fatty products, reduce the thickness
further.
Make sure that a sufficient space is left between the trays
in a way to allow suitable air circulation.
0,5-2 cm
51
If the machine is not loaded completely, concentrate the
trays in the centre part of the blast chiller placing an
empty tray (A) above the last tray.
A
Position the trays in the most internal part of the
tray-holders, making sure that they are as near as
possible to the evaporator.
Do not overload the machine beyond that established
by the manufacturer ("Trays capacity and Yield" Tab.).
MODELS
MF100.1
MF130.2
MF180.2
MF250.2
MF300.2
MF350.2 2T
MF500.2 2T
MF500.2 3T
MF750.2 3T
Yield
Trays Capacity
Blast chilling (lb)
Freezing (lb)
N¡
GN
220
287
397
441
661
772
1102
1102
1653
220
287
397
441
661
772
1102
1102
1653
20
20
20
20
20
40
40
60
60
1/1
2/1
2/1
2/1
2/1
2/1
2/1
2/1
2/1
The yields are declared in the following conditions: - Trays filled with water at 194°F
- Environment temperature: 90°F - No chamber pre-cooling
3.5.2. Pre-cooling
Before a quick blast chilling cycle and/or quick freezing, it
is indispensable to pre-cool the chamber in a way to
reduce work times even further. Before inserting the
product to be blast chilled, perform a pre-cooling cycle, a
DELICATE cycle or STRONG vacuum.
To prevent damage to the machine, do not
leave hot products inside the chamber. As
soon as the product to be treated has been
inserted, start the cycle immediately.
3.5.3. Core probe
The core probe must be positioned correctly at the centre
of the largest piece of product, making sure that the point
of the probe does not escape from the product itself and
does not touch the tray. In order to prevent undesired
contamination, the probe must be clean and sanitised
before every work cycle.
For best results, we recommend the use of GN1/1
containers with 123.5 oz of product and with a maximum
thickness of 3-1/8” for quick blast chilling or 2” for quick
freezing.
For difficult and/or fatty products, reduce the thickness
further.
52
3.5.4. Temperatures
Do not leave the cooked foodstuffs to be blast chilled
and/or frozen for a long time at room temperature.
The greater the moisture lost, the less the softness
conserved inside the foodstuff.
It is recommended to start the blast chilling and/or quick
freezing cycle as soon as the preparation and/or cooking
has been completed, taking care to introduce the
foodstuff into the blast chiller at a temperature that is not
below 158°F. Cooked food can enter the blast chiller also
at very high temperatures (>212°F), as long as the chamber is pre-cooled. Remember that the cycle reference
times start from 194°F (from 194°F to +37°F in the quick
blast chilling cycle; from 194°F to -0,4°F in the quick
freezing cycle).
Fig. 18
06
05
04
03
02
01
3.5.5. Conservation
The blast chilled and/or frozen food must be covered
and protected (with film, hermetic lid or, even better,
vacuum packed) and marked using a sticker stating
the content, the day of preparation and the expiry
date, in indelible ink.
The blast chilled food must be conserved in
a refrigerated cabinet at a constant temperature of 36°F.
CONTENT
The frozen food must be conserved in a
freezing cabinet at a constant temperature
of -4°F.
Preparation date
Expiry date
Do not use the blast chiller like a normal
refrigerator!
53
3.6 Programming the parameters
Phase
Description
Front panel screen
3.6.1 CONFIGURING THE OPERATOR PARAMETERS
1
In the main window, press
to access the settings menu.
2
Press "Operator parameters"
3
Press the keys
to scroll through the list of parameters
54
OPERATOR PARAMETERS
Item
Description
Default Values
Name of the Customer's Company
COMPANY NAME
SET DATE/TIME
xx/xx/xxxx
0:00
Configuration of the date/time of the blast chiller
Setting the language in the menus
LANGUAGE
UNIT OF MEASUREMENT
°F
Unit of measurement of the temperatures
MACHINE I.D.
01
Unmistakable number of the blast chiller.
(Necessary for the connection of the blast chiller via BUS network)
PERIPHERAL ADDRESS
Serial connection address
SET PASSWORD
Password configuration
PERIOD OF RECORDINGS
TYPE OF RECORDINGS
00'
Interval of time, expressed in minutes, of the recordings.
n=0: none recordings
n≠0: active Registrations
BLAST CHILL
only during the cycle recording
BLAST CHILL+PRESERVATION CYCLE
cycle and preservation recording
BLAST CHILL
55
Phase
Description
Front panel screen
3.6.2 MODIFYING THE CYCLE PARAMETERS
1
The parameters of a cycle can be modified either
temporarily or permanently.
2
The parameters can be modified with the cycle
in progress or in standby.
Press
to view the phases of the cycle.
3
The cycle can comprise various phases
depending on the process to be carried out.
“S“ = PRESERVATION
The preset parameters of each phase of the
cycle are displayed.
To modify the parameters, select the required
phase
56
Phase
4
Description
Front panel screen
Select a phase to modify the following
parameters:
1. Air temperature
2. Core temperature
3. Phase time
4. Evaporator fan speed
1
2
To remove a phase: set the time
of the phase = 0
After modifying a value, confirm it
by pressing
3
4
5
To save only the changes made to the cycle in
progress, press
To permanently save the changes,
press
To cancel and return to the cycle,
press
57
3.7 SANIGEN
What is it:
Sanigen is a sanitising system that releases active ions
to reduce the bacteria content present in the air treated
and in the surfaces with which it comes into contact.
As the air is the carrier of the sanitising process, there are
no inaccessible areas, i.e. complete sanitising is guaranteed
everywhere.
Sanitisation takes place on the surface of the food products
and mainly in the environment, which carries 97% of
bacterial contamination for foods.
The absence of bacteria content allows to obtain the
following advantages inside the chamber:
- continuous sanitising inside the chamber through time,
- all of the surfaces are treated
- no bad smells,
Sanigen®
When to use it:
Sanigen can always be used except during leavening.
How to use it:
Sanigen is installed directly in the factory when requested.
The functioning parameters are se in the Factory
Parameters and are the fruit of Irinox experience and
laboratory tests.
Its functioning is completely automatic.
How does the sanitising cycle function:
sanitising is always active except during the proofing cycle
(if envisioned)
• When the temperature in the chamber ≥ 32°F
(parameter set in the factory)
~ The sanitising system is activated for a set time
- The fan in the chamber are controlled
for a set time
- When the fans functioning time has expired,
these remain off for a set time
~ When the functioning time has expired, the sanitising
system is switched off for the set time
- The fans functioning and pause times in the
chamber are reset.
• When the temperature in the chamber < 32°F (parameter
set in the factory)
~ the sanitising cycle is not carried out
58
Phase
Description
Front panel screen
SANIGEN - How to see if sanitising is active:
1
In the main window
press
to access the settings menu.
2
To increase or decrease the aggressiveness of
treatment, press the buttons
3
ACTIVATED (GREEN)
4
DEACTIVATED
5
ENABLED BUT NOT ACTIVATED
59
Routine maintenance:
EVERY 6 MONTHS: Cleaning
0
1
Remove the power supply to the preserving unit
and access the Sanigen
Release the external tab, holding the glass
cylinder still
2
Remove the external net from the glass cylinder,
paying attention not to break the glass
3
Tighten the glass cylinder anti-clockwise, always
acting on the red plastic base
Wash the external net in warm water, paying
attention not to deform it. Remove any dust deposits
carefully
4
Wash the external net in warm water, paying
attention not to deform it. Remove any dust deposits
carefully
5
Clean the glass cylinder with a damp cloth.
Remove any dust deposits carefully
6
Tighten the glass cylinder clockwise, always
acting on the red plastic base
7
Check that the glass cylinder is not cracked.
If this is the case, the glass cylinder must be
replaced
8
Insert the external net, paying attention not
to overlap the internal net and keep a distance
of about 5 mm from the red base
9
Keeping the glass cylinder still, re-insert the
external tab checking that it is in good contact
with the external net
60
YEARLY: replacement of the glass cylinder and external net
Order the glass cylinder and external net from IRINOX
CODE 3880410
0
Remove the power supply to the preserving unit
and access the Sanigen
1
Release the external tab, holding the glass
cylinder still
2
Tighten the glass cylinder anti-clockwise, always
acting on the red plastic base
3
Dispose of the glass cylinder with the external net
as dry waste, as it is made from re-cyclable materials
4
Check that the new glass cylinder is not cracked.
If this is the case, the glass cylinder must be replaced
5
Tighten the new glass cylinder clockwise with the
external net, always acting on the red plastic base
6
Check that the external net does not to overlap the
internal net and keep a distance of about 5 mm
from the red base
7
Keeping the glass cylinder still, re-insert the external
tab checking that it is in good contact with the
external net
61
4. MAINTENANCE
4.1. ROUTINE MAINTENANCE
The information and the instructions in this chapter are
destined to all staff operating the machine:
The user, the maintenance technician, as well as unskilled
staff.
Elementary Safety Standards
In order to clean and carry out routine maintenance in
safety, refer to the Safety Standards in par. 1.5 (Fig.16):
• Do not touch or operate the machine with damp or wet
feet and hands.
• Do not insert screwdrivers, kitchen tools or other between
the protections and moving parts before cleaning and
routine maintenance operations.
• Disconnect the blast chiller from the electric power supply
mains by turning the master switch off and disconnecting
the plug.
• Do not pull the power supply cable to disconnect the
machine from the power supply mains.
It is prohibited to remove the protections and
safety devices in order to perform routine maintenance.
The manufacturer declines any liability for accidents
caused by failure to comply with the afore-mentioned
obligation.
Before starting the machine, clean the inside of the
chamber thoroughly as indicated in paragraph 4.2.
Fig. 19
4.2. CLEANING THE CHAMBER
In order to guarantee hygiene and protection of the quality
of the foodstuffs treated, the internal cleaning of the chamber
must be performed at the end of every working day.
Weekly cleaning is recommended.
The conformation of the cell and the internal components
allow to wash using a cloth or sponge.
Clean using water and non-abrasive neutral detergents.
rinsing is performed with a cloth or sponge soaked in
water or with a moderate jet of water (not exceeding mains
pressure).
Fig. 20
Do not scrape the surfaces with sharp or abrasive bodies.
Do not use abrasives or solvents and thinners.
Always wear protective gloves during the following
operations.
62
4.2.1. Washing the evaporator
Always wear following gloves during the
following operations.
HOW TO ACCESS THE EVAPORATOR:
It is possible to access internal evaporator cleaning by
releasing 2 hooks on the left part and turning the fan-holder
panel to the right.
METHODS FOR CLEANING THE EVAPORATOR
To c l e a n t h e e v a p o r a t o r, u s e a b r u s h w i t h v e r t i c a l
movements along the direction of the aluminium fins.
On completion, close the fan-holder panel by performing
the operations in reverse order.
Do not use sharp objects for any reason.
4.2.2. Condensate emptying
The condensate is drained through a drain pipe.
It envisions a drain or device for collecting the condensate,
outside the blast chiller.
4.3. CLEANING THE CONDENSER
For correct and efficient functioning of the blast chiller,
the air condenser must be kept clean in order to allow
the free circulation of the air.
1
How to access the condenser:
Remove the protection grid by loosening the four screws
that fix it ( see Fig.21).
AWhen cleaning operations have been completed,
re-mount the protection grid by operating in the opposite order.
The equipment can be used once it has been restored.
During the above-mentioned operations,
always wear protective gloves, glasses and
masks for protection of the respiratory tract.
2
Fig. 21
Methods for cleaning the condenser:
The condenser cleaning operation must be performed
every 30 days maximum. It can be carried out using
non-metal brushes in order to remove all of the dust
and soot from the condenser fins themselves.
The use of a suction device is recommended in order
to prevent the dispersion of the dust removed into the
environment.
Whenever there are greasy deposits, eliminate them
using a brush soaked in alcohol.
Do not scrape the surfaces with sharp or
abrasive bodies.
Fig. 22
63
4.4. TROUBLE SHOOTING
The machine electronic control is equipped with a visual
system that indicates the presence of an alarm.
The alarms are recorded in a list of alarms.
Diagnostics managed by the electronics:
• A window displays the type of alarm in progress
• In the case of several alarms at the same time, the will be displayed cyclically in a window
• Press the alarm field to view it
Alarm
window
Decription
Possible cause
Possible solution
High room temperature
(over 95°F)
Condenser filter dirty
Clean the condenser
Condenser fan broken
Technician intervention
Peak condenser of the
condenser fan fault
Technician intervention
Condensation control pressure switch
faulty (only for versions with remote
unit or remote condenser)
Technician intervention
High pressure pressure switch faulty
Technician intervention
Excessive gas load in the plant
Technician intervention
Compressor discharge cock closed
Open the compressor discharge cock
Chamber air
probe faulty
Air probe fault
Replacement of air probe
Core probe fault
Breakdown of core probe
Replacement of the core probe
Compressor circuit
breaker alarm
The wire that annuls the alarm
is disconnected
Control, using the wiring diagram:
the wire between the CNIN-7 and
CNIN-8 clamps is connected correctly.
Evaporator door
open alarm
The wire that annuls the alarm
is disconnected
Control, using the wiring diagram:
the wire between the CNIN-5 and
CNIN-6 clamps is connected correctly.
The door is not closed correctly
Close the door by pushing it
towards the chamber
Micro switch fault,
which controls the door closure
Technician intervention
to replace the micro switch
The micro switch wires are disconnected
from the clamps
Insert the micro switch wires well into
clamps 6 and 7
of the electric control board
High pressure
alarm
Door open alarm
(except for during
the defrost cycle)
64
Diagnostics NOT managed by the electronics:
Malfunction
Possible cause
No power supply
The front board does not switch on
The chamber fans do not turn
The compressor does not function
Possible solution
Check the connection to the electric line
Bus Connector between
the disconnected boards
Insert the Bus cable into the dedicated
connector in the front board
and in the Relay board
Intervention of the protection fuses.
Replacement of the fuses
by an authorised technician
No power supply
Check the connection to the electric line
Fan fault
Intervention of a technician
for fan replacement
Relay board fault
Intervention of a technician
for fan replacement
No power supply
Check the connection to the electric line
Intervention of the auxiliary
circuit protection fuses
Fuse replacement
by an authorised technician
Intervention of the internal Klixson
due to overloads
Technician intervention
Intervention of a magnet
circuit breaker switch
Intervention of a technician for re-arming
the switch and checking calibration.
Intervention of the high pressure switch Control electronic diagnostics (ALP alarm).
Technician intervention
The compressor functions
but does not cool the chamber
The condenser fan does not function
No evaporator defrost
No Relay board consent
Intervention of a technician
to replace the circuit board
Remote control switch fault
Intervention of a technician to control
the remote control switch
No refrigerant gas
Technician intervention
Electrovalve fault
Technician intervention
Dirty condenser
Clean condensing battery
Liquid line electrovalve fault
Technician intervention for replacement
of electrovalve or coil
No power supply
Check the connection to the electric line
Pressure switch fault
Intervention of a technician
for replacing the device
Fan fault
Intervention of a technician
for replacing the fan
Peak condenser fault
Technician intervention for replacement
of the peak condenser
No compressor remote
control switch consent
Intervention of a technician to control
the compressor remote control
Defrost cycle incorrect programming
Control defrost cycle programming
65
4.5. EXTRAORDINARY MAINTENANCE
The information and instructions in this paragraph are
destined exclusively to the specialised staff authorised
to intervene on the electric and refrigerator components of the machine.
Fig. 23
4.5.1. How to access the front circuit board:
• Remove the power supply to the Blast Chiller
• Pull the steel frame from the plastic front panel on
the door. The frame is fixed via a series of magnets.
• Loosen the Allen screws that fix the plastic front
panel.
• The front panel can be extracted.
• The circuit board is fixed onto the rear of the front
panel.
1
2
4.5.2. How to access the electric control board
and the relay board:
• Remove the power supply to the Blast Chiller
• Pull the front finned grill with determination
• The electric box is on the left part of the blast chiller
• Loosen the screws that block the electric box and
extract it by pulling it outwards, paying attention to
accompany the rear bundle of cables
• Pull the lid to release it
• Access the electric control box and the relay board
A
Fig.
Fig.2924
D
66
67
IRINOX S.p.A.
Via Madonna di Loreto 6/B
31020 Corbanese di Tarzo (TV)
T. +39 0438 5844
F. +39 0438 5843
irinox@irinox.com
www.irinoxprofessional.com
IRINOX USA
50 Oliver Street
North Easton, MA 02356
United States
T. +1 5082305818
F. +1 508230 5819
info@irinoxusa.com
www.irinoxusa.com
IRINOX D/A/CH/Lux
M. +49 (0) 172 759 77 91
T. +39 0438 584222
P. +39 0438 584120
irinox.deutsch@irinox.com
For more information visit
www.irinoxprofessional.com
Cod. 443819 - n. rev. 01 - 09/2014 - Printed in Italy
Irinox in the world: