Operation; Performance - FWE AirScreen Series Operating Instructions Manual

FWE
REFRIGERATED "AIRSCREEN" SERIES

OPERATION

OPERATION
Closed door operation:
When the door is closed it operates like a highly efficient refrigerator that provides faster "pull down" and
"recovery" times than a standard refrigerator.
Open door "AirScreen use":
The FWE, Model # R-AS-10, AirScreen Refrigerator is specifically designed to hold 40°F (4.4°C)
temperature or below for a minimum of 45 minutes and a maximum of 120 minutes, dependent upon
application and operating conditions.
The FWE, Model # ASU-10, AirScreen Refrigerator is specifically designed to hold 40°F (4.4°C)
temperature or below for a minimum of 45 minutes and a maximum of 4 hours, dependent upon
application and operating conditions.
Loading:
Note: Lowering the cabinet temperature during prechilling as described in the following steps can
help extend open door times. However, be aware that these temperatures may be too low to store
some products overnight. Adjust temperatures accordingly.
1. Before loading, prechill the empty cabinet to 34°F to 36°F (1.1°C to 2.2°C) with the door closed a
minimum of 1 hour.
2. Space items on trays so air can flow between them. Do not block tunnel slots with items as this
will restrict air flow.
3. Load cabinet from the bottom to the top with PRECHILLED FOOD PRODUCTS AT 38°F (3.3°C)
or colder.
4. Push trays all the way back to the rear wall and fill unused tray slots with empty trays. All ten
trays must be in place for best open door performance.
5. Prior to operating with the door open the trays of already cold product must be allowed at least
30 minutes in a closed door unit set to 36°F (2.2°C) or lower to allow temperatures to equalize.
Prechilled product held longer in a closed door unit can help maximize effective open door times.
Serving:
1. The AirScreen is equipped with a smart controller and when the door is opened the control
displays "Open".
2. Open the door just prior to serving. Keeping the door closed as long as possible before serving
increases effective open door time.
3. Keep all ten trays in the unit during service. Empty trays help hold cold air in the unit.
4. Keep trays pushed back in the unit during service. Trays pulled forward and protruding out of the
unit disrupt airflow and dump cold air into the room decreasing effective open door times.
CAUTION:
HOLDING FOOD AT TEMPERATURES MORE THAN 40°F(4.4°C) MAY BE
DANGEROUS. TEMPERATURES MORE THAN 40°F (4.4°C) PROMOTE THE GROWTH
OF HARMFUL BACTERIA AND TOXINS IN SOME FOODS.
10
FWE Operating Instructions | Refrigerated "AirScreen" Series
FWE
REFRIGERATED "AIRSCREEN" SERIES

PERFORMANCE

When the door is opened fans create a unique air flow pattern that keeps cold air in and warm
air out of the food zone. This contributes to safer product storage during open door service
times. The AirScreen is ideal for hospital and nursing home tray / assembly line kitchen
operations, flight kitchens, cafeterias, fast food and QSR applications. For best results, the air
curtain was designed for "low profile" food product typical of these applications.
FACTORS THAT AFFECT PERFORMANCE
AirScreen Refrigerators are not designed to give unlimited open door use!
1. Room Temperature: Ambient room temperature of 75°F or lower is optimum. High
room temperature makes the unit work harder. As the temperature in the room rises
effective open door time decreases.
2. Humidity: Never place AirScreen near steamers, steam tables, dishwashers or other
humidity producing equipment. Higher surrounding humidity levels will increase ice
buildup on the evaporator coil causing loss of performance and shorter open door times.
Humidity levels above 45% relative humidity will significantly affect performance.
3. Heat: Never place your AirScreen Refrigerator next to sources of heat like ovens, fryers
or other heated cooking equipment. Added heat in the area of the air curtain makes the
unit work harder causing loss of performance and shorter open door times.
4. Room air movement: Portable or fixed fans, ceiling or wall ventilation ducts and drafts
from open doors will greatly affect the performance of the air curtain especially if the air
is forced directly into the unit with the door open.
5. Pre-chilling: This step is very important to maximize effective open door time.
6. Sequence of Loading Trays: Trays should be loaded from bottom to top.
7. Sequence of Unloading Trays: It's best to remove food product starting with the top
tray and working downward.
8. Product loading: Load product with space between them on trays and away from
sidewalls to avoid blocking airflow.
9. Door open too long: If conditions are optimal you can expect to see the maximum 120
minutes (R-AS-10 Model) / 4 hours (ASU-10 Model) door open time. Managing the
service time and closing the door as soon as possible gives more time for the unit to
cool back down between open door sessions.
PERFORMANCE
.... CONTINUES ON NEXT PAGE.
11