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Arredo Inox Maturmeat Series Manual

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Maturmeat
Manual
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1
Rev 2, 18.06.19

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  • Page 1 Maturmeat Manual ® Rev 2, 18.06.19...
  • Page 2 INDEX MATURMEAT® Pag. 3 General Safety Warnings Pag. 4 Identification Data & Data Plate Pag. 4 Standard Accessories Pag. 5 Maturmeat® Diagram Pag. 6 Receipt Inspection Pag. 6 Installation ® SICUR FOOD CONTROL ® Pag. 8 Using Sicur Food Control For The First Time Pag.
  • Page 3 (find production dates on each drawing) This document and parts thereof must not be reproduced or copied without Arredo Inox Srl’s written permission, and contents thereof must not be imparted to a third party nor be used for any unauthorized purpose. Contravention will be prosecuted.

  • Page 4: Model

    Matricola/Serial No: 51XXX Compressore (RLA)/Compressor (RLA) 16.5A 5) Voltage MADE IN ITALY Lotto Produzione/ Lot No: STGXXXXXXXXXXXXXXXXXXXX Arredo Inox s.r.l. Zona Industriale loc. Zigari 88900 Crotone Italy 6) Frquency Tensione/Voltage: 230 V 7) Max Power Frequenza/Frequency: 60Hz 8) Nominal Power...

  • Page 5: Table Of Contents

    MATURMEAT® DIAGRAM MODEL 60 Number Description Quantity Tanks water/aroma Condensing Unit Fumotic® Transformer Touch Controller Evaporator Internal Light Humidity Probe Ambient Probe Steam Output Unibody Frame Adjustable Legs Molding w/Heating Drain Tray Door w/Resistance Door Hinge MODEL 100 Number Description Quantity Tanks water/aroma Condensing Unit...

  • Page 6: Condensing Unit

    RECEIPT INSPECTION All Maturmeat® units are factory tested for performance and are free from defects when shipped. The utmost care has been taken in crating this product to protect against damage in transit. You should carefully inspect your Maturmeat® unit for damage during delivery, even if the crate is free from damage.

  • Page 7: Fumotic

    INSTALLATION continued ELECTRICAL SCHEMATICS: Refer to the electrical schematics on page 46-52 for any service work performed on the unit. Should you require a new one, please contact Maturmeat® Service at ufficioqualita@stagionellostore.com, and provide serial number of the unit involved. CLEARANCE: To assure optimum performance of your Maturmeat®...
  • Page 8 USING SICUR FOOD CONTROL FOR THE FIRST TIME ® After a successful installation and with power to your Maturmeat®, the Sicur Food Control con- ® troller will start up automatically on the Welcome page. The Welcome page allows you to select the language, and displays Firmware version installed. Note: Information may be displayed in Italian for the first time From this screen, select the language Welcome...
  • Page 9 STARTING THE TEST RECIPE Climatic recipes HACCP-Perf Customer Dealer Producer 24/03/2018 12:35 pH calibr. Variable 1. After setting date & time, 2. This is the Home page, here 3. In the customer area, you press forward arrow. you have 3 options to choose have 4 options to choose from: from: i.
  • Page 10 RECIPE SCREEN DEFINED The following is an explaination of the recipe screen to help you understand the parameters you will be interacting with daily on the Maturmeat ® controller. Alternatively, use the link to see the video online https://www.youtube.com/watch?v=AfhtshDWTdI Current Recipe PHASE 1 OF 1 AGED BEEF MATURING...

  • Page 11: Evaporator

    RECIPE SCREEN DEFINED continued Internal Light: If the icon is light blue and the frame flashing, this indicates the light inside the unit is switched on. Air Cycling: If the icon is green and the frame flashing, this indicates that the air inside the unit is being equalized to reduce cool/warm spots.

  • Page 12: From The Home Page, Select Customer To Proceed

    STARTING A DEFAULT CLIMATIC RECIPE Follow the steps below to start a default climatic recipe. Alternatively, use the link to see the video online https://www.youtube.com/watch?v=TPEB3mqgs7M Climatic recipes HACCP-Perf Customer Dealer Producer My recipe Def. recipes Create a recipe pH calibr. Variable 1.
  • Page 13 CHECKING HACCP-PERFORMANCE AS LINE DATA Date Time ˚ 10/06/2018 10:32 ˚C 10/06/2018 14:32 10/06/2018 18:32 10/06/2018 22:32 Climatic recipes HACCP-Perf 11/06/2018 02:32 11/06/2018 06:32 Customer Dealer Producer 11/06/2018 10:32 11/06/2018 14:32 11/06/2018 18:32 pH calibr. Variable 11/06/2018 22:32 12/06/2018 02:32 1.
  • Page 14 CHECKING HACCP-PERFROMANCE AS A GRAPH Graph View: After switching to H mode, you can now access your production data in the form of a graph by pressing the graph icon. Temperature, Humidity and pH can be viewed here. You will notice that the print icon has been replaced by an Eye icon, this will allow you to toggle between 3 graphs.

  • Page 15: Create A Recipe Name Nuova Ricetta Stagenbrs

    NEW RECIPE PARAMETERS DEFINED The following is an explanation to help you understand the parameters involved in creating a new recipe on the Sicur Food Control controller. Alternatively, use the link to see the video on- ® line https://www.youtube.com/watch?v=-HKpifRFNWE Create a recipe Name Nuova Ricetta Create Recipe Page 1.

  • Page 16: Create A Recipe Name My Dry Aged Stagenbrs

    CREATING AND SAVING NEW RECIPES This guide will help walk you through the process of creating and saving your own recipe. Alter- natively, use the link to see the video online https://www.youtube.com/watch?v=FQfpGkWbeNs Nuova Ricetta The 3 tools you will use to Ventilation H modify the recipe parameters are:...

  • Page 17: Humidity(Rh) Ph

    CREATING AND SAVING NEW RECIPES continued Create a recipe Stage 1 Create a recipe Stage 1 Create a recipe Stage 1 Name Maturing Name Maturing Name Maturing Time Time Time Temperature(˚) 20.0 Temperature(˚) Temperature(˚) Humidity(Rh) Humidity(Rh) Humidity(Rh) Ventilation H Ventilation H Ventilation H Aroma Length(m) Aroma Length(m)
  • Page 18 STARTING A SAVED RECIPE 2.10 Follow the steps below to start a recipe that you have previously created and saved. Climatic recipes HACCP-Perf Customer Dealer Producer My recipe Def. recipes Create a recipe pH calibr. Variable 1. From the Home page, 3.
  • Page 19 CALIBRATING STANDARD PROBES Your Maturmeat® has 3 standard probes that can be calibrated by you or by a techni- cian. The probes are checked thoroughly before your Maturmeat® leaves the factory. A certified instrument to measure either humidity and/or temperature must be used to cali- brate the probes on your Maturmeat®.
  • Page 20 CHANGING HACCP RECORDING FREQUENCY Your Maturmeat® can be modified in the to adjust to your needs. The HACCP recording frequeny can be modified to allow you to validate your production. Var. Meaning CORR. SONDA AMB. ˚C CORR. SONDA U. CORR. SONDA C.D ˚C Climatic recipes HACCP-Perf...
  • Page 21 CHANGING FROM CELCIUS TO FARENHEIT continued Var. Meaning FAHR CORR. SONDA AMB. ˚C CORR. SONDA U. CORR. SONDA C.D ˚C Climatic recipes HACCP-Perf HACF F.ZA MEM.HACCP FAHR FAHRENHEIT EPSU ESCL.PSW USER pH calibr. Variable PSWU PASSWD USER 1234 4. By pressing on the empty 5.
  • Page 22 CALIBRATING pH PROBE Your Maturmeat® has an optional pH probe that can be purchased. The probe is checked thoroughly before your Maturmeat® leaves the factory. A calibration system has been programmed into Sicur Food Control ® allowing you the possibility to calibrate your pH probe anytime.
  • Page 23 CALIBRATING pH PROBE continued - - - - 1338 pH 4 Water 3. With the pH 4 field highlighted in yellow, 4. After recording in pH solution Place the pH probe into the cup with the it is necessary to rinse the probe 4.01 solution, be sure to hold the probe so in water and gently dry with a that it does not touch the bottom/sides of...
  • Page 24 FUMOTIC® DESCRIPTION AND SUPPLY TANKS The Fumotic is our patented system that enables you to introduce humidity when necessary. ® The water is drawn out of a tank situated on top of your Maturmeat® and fed directly into the Fumotic .
  • Page 25 FUMOTIC® REAR VEIW Reducer: This adapter is connected on your Fumotic® to allow for the waterline from the Water tank to be connected. Aroma Pump Vapor out Vapor out: connects inside the unit to add humidity or aroma/flavor Drain out: expels any overflow from Fumotic® Aroma In: connects directly to aroma/flavor tank Water In: connects directly to water tank, dual purpose connection can be connected to direct waterline...
  • Page 26 HOW TO CONNECT DIRECT WATERLINE TO FUMOTIC® 3.10 It is very imorprtant to note that there must be no more then 2.5 bar (35 psi) of pressure at any time in the water line bieng connected to the Fumotic® 1. Push on ring around water 2.
  • Page 27 CLEANING MATURMEAT® 3.12 Cleaning Maintenance: Cleaning your Maturmeat® should be done as often as needed or part of your HACCP program. AISI 304 stainless steel has a layer of oxide preventing rust. Using abrasive and/or corrosive deter- gents can deteriorate this layer. Follow the steps below for an efficent and thorough cleaning. Before beginning, be sure to remove all food product and Maturmeat®...

  • Page 28: Drain Tray

    CLEANING MATURMEAT® continued Condensing Unit: All condensing units require regular main- tenance. The purpose of the condenser is to release absorbed heat; If the con- denser coils are clogged with dirt or the fins are bent it restricts or block air flow through the coils and interferes with the heat exchange.
  • Page 29 TEMPERATURE MAINTENANCE 3.14 You can cross referance the follow variable codes with the list found on pages 36 - 41 Heating and cooling is managed in the neutral zone on the basis of the temperature set point and the temperature differentials (parameters DTNC and DTNF). Cooling is activated when the set point +(DTF value) is exceeded and remains enabled until the set point is reached (with DTNF = 0).
  • Page 30 HUMIDITY MAINTENANCE 3.15 You can cross reference the follow variable codes with the list found on pages 36 - 41 Humidification and dehumidification is managed in the neutral zone on the basis of the hu- midity set point and the humidity differentials (parameters DUU and DUD). Dehumidification is activated when the set point +(DUD value) is exceeded and remains enabled until the set point is reached (with DUNS = 0).

  • Page 31: Plc-

    FIRMWARE UPDATE Sicur Food Control® 3.16 Please follow these directions closely, failure to do can result in complete failure of the device your trying to update, be sure to connect and disconnect cables when pow- er is OFF, or unless otherwise directed. Alternatively, use the link to see the video online https://youtu.be/3aRbbZq-MOw Micro USB port Micro USB...
  • Page 32 FIRMWARE UPDATE PLC’S 3.17 Please follow these directions closely, failure to do can result in complete failure of the device your trying to update, be sure to connect and disconnect cables when power is OFF, or unless otherwise directed. Pins to connect bridge for communication mode PLC A PLC B Reset...
  • Page 33 FIRMWARE UPDATE PLC’S continued Please, select your device in the target list STM32_Connectivity-line_64K Target Download to device Target STM32_Connectivity-line_64K Map file STM32_Connectivity-line_64K.STmap Version C:\PLCStagionello124.hex Operation DOWNLOAD File name C:\PLCStagionello124.hex Step 7. Step 8. Step 9. • Press Next • Page 4 Go to the “Down- •...

  • Page 34: Evaporator 2

    3.19 TROUBLESHOOTING Possible Cause/ Alarm Description Recommendations Code · Check the ambient probe’s state · If the problem persists, replace the Ambient probe failure probe · Check the humidity probe’s state and connections Humidity probe failure · Calibrate using a secondary Probe or replace probe if neccessary Evaporater probe failure (in this case any ·...

  • Page 35: Humidity Probe 1

    TROUBLESHOOTING continued Possible Cause/ Alarm Description Recommendations Code · · No Communication PLC A · Check the humidity probe for correct operation Maximum or minimum humidity alarm · Calibrate using a secondary certified probe or replace probe if neccessary · Check power to the air exchange kit Air exchange failure ·...
  • Page 36 SYSTEM VARIABLES Variable Description Value Default HOT temperature di erential Di . Minimum 0.2 This refers to the main SET-POINT. It is expressed in an 2.0 °C absolute value and de nes the temperature hysteresis for Di . Maximum 10 HOT with reference to the temperature SET POINT.
  • Page 37 SYSTEM VARIABLES continued Variable Description Value Default 0h..24h Interval set in hours between defrost periods. 0 DISABLED Min 1 minute 20 min Maximum defrost duration (minutes). Max 60 minutes Defrost temperature. Defrosting is carried out until the temperature read by 10°C -50°C..+100°C the evaporator probe is achieved (if the probe fails to read...
  • Page 38 SYSTEM VARIABLES continued Variable Description Value Default Read Evaporator probe temperature displayed Temperature (temp will not be displayed if ESE = 0). Only Read Condenser probe temperature displayed Temperature Only (temp will not be displayed if ESC = 0). 0=NO Door switch input status (with door closed).
  • Page 39 SYSTEM VARIABLES continued Variable Description Value Default To be -20°C..0..+20°C Ambient probe value correction. calibrated To be -20%..0..+20% Humidity probe value correction. calibrated To be -20°C..0..+20°C Condenser probe value correction. calibrated 0=DISABLED Enable Heat. 1=ENABLED 0=DISABLED Humidity management. If disabled, the humidity is not shown on the display.
  • Page 40 SYSTEM VARIABLES continued Variable Description Value Default 0=DISABLED Fan enablement during humidification. This function is directly related to the humidifier. 1=ENABLED Condenser fan stop. If the BVC is higher than the 0°C..130°C condenser probe reading, the fan stops. This function also °C BVC<0°C = OFF takes into consideration hot gas defrosting.
  • Page 41 SYSTEM VARIABLES continued Variable Description Value Default CSPH -5.00..0.00..+5.00 PH probe correction. 0=NO Disable humidity inlet status. 1=NC 0=N0 Disable cold + dehumidification inlet status. 1=NC 0=N0 DCUF Disable hot+humidifier+smoke inlet status. 1=NC 0=NO Stand-by inlet status. 1=NC Fan 1 malfunction alarm. 0=DISABLED If enabled, this function allows me to send an alarm when 1=ENABLED...
  • Page 42 SYSTEM VARIABLES continued Variable Description Value Default provided by ISP APN GPRS. To be added APNU leave empty APN username. APNP leave empty APN password. SVUS Server username. SVPW password Server password. SVIP Server address. 156.54.169.93 SVPT Server port. LSPH 0..14 pH upper limit.

  • Page 43: Model

    MATURMEAT® SPECIFICATIONS The Maturmeat® line is entirely built in AISI 304 stainless steel CE certified to be used in contact with a food. The technical specifications and models are described in the table below: Model Size Temp Range Voltage Kw Amp Noise Kg Door MATC150TF 90 X 78 X 211 -3°C+35°C...
  • Page 44 Sicur Food Control ® SPECIFICATIONS conituned Power supply Voltage 230 V~ ± 10% 50Hz/60Hz Max. absorbed power (electronic control only) 10 V A Climatic conditions Working temperature - 5..+50°C Storage temperature -10..+70°C Ambient relative humidity Less than 90% RH General Characteristics Type of connectable probes (temperature) NTC 10K 1% Resolution (ambient temperature)
  • Page 45 PLC A SPECIFICATIONS 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 30 29 28 27 26 25 24 23 22 21 20 PLC (Programmable Logic Controller) Communication Connections 1 2 3 4 5 6 7 8 9 10 pH Probe 2 Pin 3 Pin Controller...
  • Page 46 PLC B SPECIFICATIONS 45 44 43 42 41 40 39 38 37 36 35 34 31 30 29 28 27 26 25 24 23 22 21 20 PLC (Programmable Logic Controller) Communication Connections 1 2 3 4 5 6 7 8 9 10 2 Pin 3 Pin PLC A...
  • Page 47 ELECTRICAL SCHEMATIC 100kg Rev 2, 18.06.19...
  • Page 48 ELECTRICAL SCHEMATIC 150kg Rev 2, 18.06.19...
  • Page 49 ELECTRICAL SCHEMATIC 200kg Rev 2, 18.06.19...
  • Page 50 ELECTRICAL SCHEMATIC TWIN 100+100kg TABLE 1 4.10 Rev 2, 18.06.19...
  • Page 51 4.11 ELECTRICAL SCHEMATIC TWIN 100+100kg TABLE 2 Rev 2, 18.06.19...

  • Page 52: Fumotic

    4.12 ELECTRICAL SCHEMATIC FUMOTIC® 60/100/150/200KG H20 Level Aroma Level Drain Aroma Rev 2, 18.06.19...
  • Page 53 4.13 ELECTRICAL SCHEMATIC FUMOTIC® TWIN 100+100KG Humidity 2 Common Humidity 1 Rev 2, 18.06.19...

  • Page 54: Evaporator

    Arredo Inox Srl is the exclusive licensed manufacturer of the patents from Alessandro Cuomo Brevetti Milano This limited warranty covers all standard plug-in cabinets and walk-in units up to 800kg maximum load. Arredo Inox Srl warranties its equipment to the original purchaser against defects in materials or workmanship for a period of one year from the date of installation.
  • Page 55 PROPER DISPOSAL User’s Information Under Directives 2002/95/EC, Directive 2002/96/EC of the European Parliament and of the Council on the restriction of the use of certain hazardous substances in electrical and electronic equipment and DIRECTIVE 2003/108/EC amending Directive 2002/96/EC on waste electrical and electronic equipment.
  • Page 56 Rev 2, 18.06.19...
  • Page 57 Via F. Mancuso 18, Zona Industriale 88900 - Crotone (KR) Italy Tel. +39 0962/931654 Fax +39 0962/931685 info@arredoinox.it WWW.ARREDOINOX.IT Rev 2, 18.06.19 www.arredoinox.it...

This manual is also suitable for:

Maturmeat stg seriesMaturmeat 100Maturmeat 150Maturmeat 200Maturmeat twin100+100Maturmeat 60

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