RBC100

Overview

The Traulsen RBC100 is a self-contained, reach-in blast chiller with a stated capacity of 100 lb. It rapidly cools hot product for later reheating or service, while its SmartChill control provides temperature-, time- and product-based chilling options. After a chill cycle, the unit can enter refrigerated hold mode. The service manual describes blast chilling from 135°F to 37°F in approximately 90 minutes; the owner’s manual describes cooling from 135°F to 40°F in approximately 90 minutes when product is loaded in pans no more than 2 inches deep. Actual cycle results depend on loading and batching.

The unit has stainless steel exterior and interior construction. The product information lists five 18″ × 26″ sheet pans, a 19.72 cu. ft. capacity and a listed weight of 560 lb. The SmartChill control can use food probes to track product temperature, and the owner’s manual describes printing batch and chill-cycle data.

Key Features

• 100 lb chilling capacity: Reach-in format for chilling batches of prepared food.
• SmartChill controls: Start a cycle by temperature, time or product. The manual also describes an EZ Start option on units built after June 1, 2006; it starts a preset temperature-based chill cycle when a food probe is placed in sufficiently warm product.
• Food probes and cycle records: Probe-based chilling and stored batch data are described in the manuals. Batch data can be selected and printed from the control.
• Refrigerated hold: The control can maintain product after chilling. The service manual identifies a normal holding or idle air-temperature range of 37°F–40°F.
• Defrost functions: Defrost can start automatically in hold mode or be initiated manually from the control while the unit is idle.
• Stainless steel construction: Stainless steel exterior and interior, with removable interior fittings for cleaning.
• Self-contained refrigeration: The RBC100 is a self-contained model. The service manual lists R-404A refrigerant for the RBC100.

Specifications

• Manufacturer: Traulsen
• Model: RBC100
• Equipment type: Self-contained, reach-in blast chiller
• Chilling capacity: 100 lb
• Pan capacity: Five 18″ × 26″ sheet pans
• Interior volume: 19.72 cu. ft.
• Dimensions: 34″ W × 41⅝″ D × 80⅛″ H. The product listing gives height as 80.13″.
• Listed weight: 560 lb
• Interior and exterior: Stainless steel
• Refrigerant: R-404A
• Maintenance/holding compressor: ½ HP; 2,280 BTU
• Blast-chilling compressor: 1¼ HP; 5,460 BTU at a −10°F evaporator temperature
• Refrigerant charges in the service manual: 49 oz. for the maintenance/holding system and 64 oz. for the blast-chilling system
• Model listing electrical data: 208–230/115 V, 60 Hz, single phase, 20 A
• Manual installation circuit requirement: Dedicated 220/60/1 V, four-wire, 20 A grounded circuit
• Listing: The product specification source states UL approved.

Installation & Requirements

The owner’s manual calls for the RBC100 to be connected to a dedicated 220/60/1 V, four-wire, 20 A grounded circuit. It describes the unit as normally supplied with a grounding-type cord without a plug and says the circuit and receptacle should be provided by a certified electrician. Electrical information also appears in the product listing as 208–230/115 V, 60 Hz, single phase, 20 A. Check the rating information on the specific unit and have a qualified electrician confirm the required connection before installation.

Plan for condensate removal. The service manual states that Traulsen blast chillers other than the RBC50 require a floor drain or a floor-mounted condensate evaporator. The installation scope supplied for the RBC100 identifies a bottom-mounted electric condensate evaporative pan kit and a drain port at the rear of the unit. Confirm the condensate arrangement on the unit being installed.

The owner’s manual specifies minimum RBC100 clearances of 6″ at the left side, 4″ at the right side and 6″ at the rear. The installation checklist also calls for at least 24″ of unobstructed space in front of the cabinet louvers. Install the legs or casters, level the cabinet, and ensure the louvers are not obstructed. The manual says casters are available at additional cost; the unit ships with standard legs according to the supplied installation scope.

Operation

Chill cycles

The SmartChill control offers cycles by temperature, by time and by product. In a temperature-based cycle, the food probe monitors the product until the target temperature is reached. A time-based cycle runs for the selected duration. The product-based feature uses a product list, as described in the owner’s manual. EZ Start, on units built after June 1, 2006, starts the factory preset temperature-based chill cycle from the main menu. The manual specifies that a food probe must be placed in hot product at least 40°F warmer than the cabinet interior for EZ Start.

The owner’s manual describes a typical target of 40°F from an initial product temperature of 135°F in approximately 90 minutes, with product loaded in pans no more than 2″ deep. The service manual describes a target of 37°F in approximately 90 minutes. The SmartChill service information gives a typical 10°F–14°F cabinet-air range during a chill cycle, with product chilled to 37°F when using food probes. Cycle performance depends on the product, load and operating conditions; use the control and product temperature to determine cycle completion.

Holding and defrost

After a chill cycle completes, the unit can go into refrigerated hold. The service manual gives a normal idle or holding air-temperature range of 37°F–40°F. During hold mode, the unit can initiate defrost automatically. The owner’s manual says automatic defrost occurs every three hours while in refrigerated hold mode.

For a manual defrost, the owner’s manual instructs the operator to select MORE, then DEFROST, remove food, and select START. The manual states that this cycle runs for up to 40 minutes or until both coil temperatures reach 50°F; once started, it cannot be stopped manually. The service manual also says the control will not initiate a defrost during an active chill cycle. If defrost is required during chilling, the control displays a defrost-required message and initiates defrost after the cycle.

Printed control data

The owner’s manual describes printing batch or chill-cycle information from the control. The service manual explains that completed batches run by temperature or with EZ Start are stored in memory and can be selected by probe, date and time for printing. The manual also describes a 12-hour data log. Confirm that the printer supplies are loaded and the printers operate as part of the unit’s setup.

Cleaning & Maintenance

Clean stainless steel surfaces with the grain. The manual advises against strong detergents and gritty or abrasive cleaners and warns not to use chlorine-containing cleansers because they may promote corrosion. Avoid splashing the unit with mop water containing chlorinated cleansers. For stubborn odour spills, the manual gives a mixture of 1 tablespoon of baking soda to 1 pint of water. The interior fittings are removable without tools to assist cleaning; the manual notes that a defrost cycle is a suitable time to clean the interior. Keep both SmartChill printers supplied with paper and confirm they operate.

Troubleshooting

The service manual is intended for trained, authorized Traulsen service agents and cautions that work requiring tools, instruments or skills the technician does not have should be referred to a trained service agent. Disconnect power before cleaning or servicing components as required by the relevant procedure.

• Chill time exceeded: The control reports this when the maximum six-hour chill time is exceeded. The manual recommends checking the operation of both refrigeration systems, blower motors and blower wheels, as well as the product type, load and use of the cycle. A control that has shut down after a cycle exceeded six hours may require power to be turned off and back on, as described in the service troubleshooting information.
• Defrost sensor failure: The manual identifies an open or shorted coil sensor, failure to reach the 50°F defrost termination temperature, or an open thermal fuse as possible causes. It directs a technician to inspect coil sensor readings in the service menu and check the thermal fuse and defrost operation.
• Air temperature sensor: An open or shorted air sensor or its connections can trigger this error. The service manual directs technicians to check the operating sensors and their connections.
• Current food probe bad / no product probes: These messages can result from open or shorted food probes or connections. Check the probes and connections; the control requires a functioning probe for probe-based chilling.
• System/control error—chill time has exceeded six hours: The service manual lists refrigeration-system operation, blower operation and product loading as checks. It also notes that the control shuts down if a by-temperature or by-time cycle runs for more than six hours.
• Over temperature: The owner’s manual says the unit shuts down if cabinet air reaches 160°F or above and advises notifying a service technician. The service manual also identifies an air-sensor reading or refrigeration-system problem as possible areas for qualified service diagnosis.
• Printer error: The service manual identifies printer function as the area to check and refers service personnel to the printer service information.

Applications

The RBC100 is suited to commercial foodservice operations that prepare batches ahead of service, including restaurant kitchens, institutional kitchens, catering operations and food production areas. Its reach-in format and five-pan capacity support batch chilling, while temperature- and probe-based controls can help operators monitor the cooling cycle. The manual identifies blast chilling as a way to cool prepared product for later reheating or service and to help preserve food quality, texture and nutritional value. Follow the operating manual’s loading and cycle instructions for the product being chilled.