Foster RBC20-60 - Manual (Page 7)

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