Three Main Programmes; Guide For Blast Chilling - Foster RBC20-60 Service Manual

High Temperature: This alarm will only occur in the hold mode only. Probe the product to determine it is at the correct
temperature. If it is at the correct temperature place in a storage refrigerator or freezer and call your
Foster Authorised Service Company. If the product temperature is above the guidelines check the chill
time selected or the weight of product being chilled does not exceed the specification for the Cabinet.
HP Switch: Causes for this alarm could be:
Does the product temperature exceed 90°c. Has too much product been placed in the cabinet. Is the
airflow restricted. Does the condenser filter require cleaning. If the problem persists call your Foster
Authorised Service Company.
Power Fail: If the power fails for up to five minutes the unit will re-start on the resumption of the power supply without
affecting the selected cycle. Longer than five minutes and the controller will enter the hold mode. To
check the cycle operation look in the information screen to check the cycle time.
To re-start press and release the dial, the screen will return to the hold screen. Press and hold the
dial for two seconds the display returns to the program selection.
There are Three main programmes RBC 20-60 Blast Chiller.
Soft Chill- for the safe chilling of delicate products such as gateaux and patisserie items, and high water content items
such as vegetables, rice and pasta.
Hard Chill- For general purpose chilling. The Hard Chill cycle is ideal for chilling 'standard products' such as meat pies,
lasagne, individually portioned meals etc. Providing surface protection for the later part of the program.
Hard Chill Max- For high density and high fat content products such as meat joints, stews and sous vide.

Guide for Blast Chilling.

Food Type Includes
Meat Beef, pork, lamb, poultry & mince
Fried, poached or baked – haddock, plaice, salmon, cod
Fish
fillets etc
Prepared
Stews & casseroles, lasagne, risotto, shepherds pie
dishes
Vegetables &
Steamed or roasted veg, rice and potatoes etc.
Pulses
Fruit Stewed and cooked fruits.
Bakery Cakes
Bakery Pastries
Desserts Fruit Based desserts & egg based flans.
Desserts Sponge puddings and dense desserts such as cheesecake.
NOTE: All times listed should be used as a guide only, and will depend on type, size and quantity.
6
Blast Chill Time required
Programme to Blast Chill
required (Minutes)
Hard 40 - 90
Soft 30 - 90
Hard 50 - 90
Soft 30 - 90
Soft 60 – 90
Hard 30 – 90
Hard 60 – 90
Soft 30 – 90
Hard 30 – 90