metos RBS-121 Ready Blast Chiller and Freezer Instruction Manual

metos RBS-121 Ready Blast Chiller and Freezer Instruction Manual

SAFETY WARNINGS BEFORE UTILISATION

• Any utilization and cleaning performed not in compliance with that specified and foreseen in this booklet is considered as incorrect and may cause damages, injuries or fatal incidents, will void the warranty and exempt the manufacturer from any responsibility.
• The utilization is reserved only for qualified and trained personnel, who have attended periodical formation courses.
• Do not approach electrical components with wet hands or without shoes.
• IT is absolutely forbidden to tamper with or remove the safety devices provided (protective grilles, safety warning labels, etc…). The manufacturer declines from any responsibility should the instructions above not be complied with.
• Do not insert screwdrivers or other tools between the guards (fan guards, evaporators, etc.).
• To ensure optimum functionality of the compressor and evaporator unit, never obstruct the suitable air intakes.
• In case of fire, do not use water, keep CO2 extinguishers available (carbon dioxide) and cool the motor installation compartment as quickly as possible.

CORRECT USE OF THE EQUIPMENT

• This equipment is considered an agri food machine (CE Regulation no. 1935/2004), intended for the processing of food products in industrial and professional kitchens. It is not suitable for the preservation of pharmaceutical or chemical products, or any other non-food product.
  • Specifically, this chillers (+90/+3°C) (+90/-18°C) are adequate for the quick lowering of foodstuff temperature, in order to keep unchanged its organoleptic properties.
  • With the purpose of achieving the best equipment performance, it is necessary to observe the following indications:

  • Do not place inside the equipment hot food (except in the case of chilling functions) or open liquids, live animals, other objects or corrosive products.
  • Pack or protect food with other means, particularly if containing aromas or spices.
  • Position the foodstuff inside the equipment without disturbing the air circulation, do not place paper, cardboard, cutting boards, etc. over the grilles, which may obstruct the air flow.
  • Avoid as much as possible frequent and prolonged door opening.
  • If the door has been opened, wait some time before opening it again.
  • Place the foodstuff gradually, starting from below and going up; to remove the foodstuff work from top to bottom. The maximum load (evenly distributed) per tray or grille is equal to 65 kg.

• The refrigeration equipment is built and designed with adequate features to guarantee the safety and health of the users, avoiding the presence of dangerous edges, sharp surfaces or elements that extend beyond the main volume. Its stability is ensured even with open doors, however it is forbidden to hang on the doors.

• Failure to comply with these rules may cause damage and injuries, also fatal, and will void the warranty.

IN CASE OF EQUIPMENT MALFUNCTIONING…

• If the equipment does not work properly or if functional or structural problems are noticed, disconnect it from the electrical and water source and get in contact with an assistance center authorised by the manufacturer, and do not attempt to repair it yourself. The use of original spare parts is recommended.
  The manufacturer declines from any responsibility for the use of non-original spare parts.

• To be sure that the equipment is maintained in perfect use and safety conditions, we recommend the execution of a maintenance and inspection service by an authorised assistance center, at least once a year.

RISKS ASSOCIATED TO THE USE OF THE EQUIPMENT

• displacements to avoid pressing the equipment strongly, because it may tip or get damaged, pay attention also to eventual unevenness of the rolling surface. The equipment supported on wheels cannot be levelled, therefore be sure that the supporting surface is perfectly horizontal and flat. Always lock the heels with the devices provided.
• RISKS DUE TO MOBILE ELEMENTS: the only mobile element present is the fan, but it presents no risk because it is protected by a protective grille fastened with bolts.
• RISKS DUE TO LOW/HIGH TEMPERATURES: warning labels indicating “DANGER DUE TO TEMPERATURE” are affixed close to the dangerous zones with low/high temperatures.
• RISKS DUE TO ELECTRICAL POWER: the risks of an electrical nature are solved by the design of the electrical installation according to the CEI EN 60335-1 standard. Appropriate warning labels indicating “high voltage” identify the zones with dangers of an electrical nature.
• Noise level less than 70 dB.

LEARNING ABOUT THE EQUIPMENT

BRIGHT ICONS LEGEND

What is the use of a temperature-based chiller?

The chiller is an equipment that decreases very quickly the temperature of the introduced foodstuff, either fresh or already cooked. Fresh or recently cooked food have in fact the best organoleptic and flavor quality; however, if not consumed immediately, it looses its initial qualitative characteristics with the passage of time, and a multiplication of micro-organisms potentially dangerous for humans will take place.

Positive Chilling is performed when the food is not consumed immediately after preparation, by reducing the product temperature within 90 minutes until it reaches +3°C at its core. After this, the product must be conserved under refrigeration at a temperature of 0/+3°C, therefore conserving its quality for up to 5 days.

Negative Chilling is performed to keep all the organoleptic characteristics of the food intact. The chiller reduces the product temperature until it reaches -18 degrees in the core. Then the product must be conserved in a freezer at a constant temperature of -20 degrees and can be consumed even after 3/18 months, according to the product, provided the cooling chain standards are complied with.

Regular refrigerators and freezers, as opposed to a chiller, don’t have the features to quickly decrease the initial product temperature, as a result the later will be damaged at the organoleptic and flavor levels.

Load the equipment correctly

The dishes are placed on a single layer, in containers:

• uncovered;
• suitable for food use;
• resistant to the temperatures reached by the chilling and slow cooking cycles;
• with low edges (maximum 4.5 cm).

The recipients must be evenly and uniformly distributed inside the cell. The correct positioning of the containers allows free air circulation inside the cell: avoid  obstructing the ventilation fans and overloading the equipment beyond the permitted limits.

• **051R 051S

**

• 081R 081S
  

• 120R 120S
  

• 121R 121S
  

• 161R 161S
  

• 122R 122S
  

Model| 051R| 051S| 081R| 081S| 120R| 120S| 121R| 121S| 161R| 161S| 122R| 122S
---|---|---|---|---|---|---|---|---|---|---|---|---
Capacity chill in 120’| +65>+10°C EN17032| kg| 20| 25| 25| 35| 50| 60| 50| 60| 70| 75| 70| 80
Capacity freez. in 270’| +65>-18°C EN17032| kg| 10| 15| 15| 20| 30| 40| 30| 40| 40| 50| 45| 55
Type of pans/ grilles| | | GN1/1 600×400| GN1/1 600×400| GN1/1 600×400| GN1/1 600×400| GN1/1 600×400| GN 1/1 600×400

Pan capacity GN 1/1 – EN1

| H 20 mm| no.| 10| 10| 18| 18| 22| 22| 24| 24| 28| 28| 44| 44
H 40 mm| no.| 6| 6| 12| 12| 14| 14| 16| 16| 18| 18| 28| 28
H 65 mm| no.| 5| 5| 9| 9| 11| 11| 12| 12| 14| 14| 22| 22

LEARNING ABOUT THE EQUIPMENT

READY S
EN17032
+65°C > +10°C / +65°C > -18°C

READY R
EN17032
+65°C > +10°C / +65°C > -18°C

LEARNING ABOUT THE EQUIPMENT

Achieve better results and work safely

• Keep the air inlets of the motor compartment free of objects and clear of dust;
• wash periodically or replace the filter located behind the air inlets of the motor compartment;

For more information about how to remove the filter consult chap. Cleaning of the grilles on page 20.

• arrange the foods to be chilled or cooked as explained in the previous chapter;
• close the doors tightly during every work cycle;
• always keep the defrost water discharge hole unobstructed;
• avoid opening the doors during the positive or negative chilling/slow cooking cycles;
• carry out regularly the ordinary maintenance as specified in the dedicated section;
  

For more information about how to remove the filter consult par. MAINTENANCE

• in the case of cooking with grilles of particularly fatty foods (for example poultry), insert a pan on the bottom of the chamber to collect the greases that could drip down from the food;
• do not use easily flammable foods or liquids (e.g. alcohol) during cooking.

How to use the needle probe

The needle probe, during a chilling or cooking cycle, detects the temperature at the “core” of the food: when it reaches the value set by the user or in the factory, it means that the food is chilled (Chilling function).

The needle probe is inserted deeply into the food to be chilled/ cooked: be sure that the needle tip reaches the “core” of the food, this means its most internal point, without extending out. Be careful not to insert it in points with much grease or next to bones.

If the food thickness is too small, insert the probe parallel to supporting surface.
It is recommended to keep the probe always clean and hygienic.

HANDLE THE PROBE CAREFULLY AS IT IS POINTED AND, AFTER USE IN COOKING, REACHES HIGH TEMPERATURES.

The probe can be heated to facilitate its extraction from frozen foods,

UTILISATION – INITIAL SETTINGS

Starting and shutting off

1. To turn on the equipment, tap the ON/OFF key: the main screen appears.
2. At the end of the work activity, to turn off the equipment, from the main screen, tap the ON/OFF key.
   

Initial settings (Language and Date/Time)

1. Tap the Settings key: the Settings screen appears

2. Set the display language for all screens by tapping the Select Language key.

3. Tap the relevant language

4. Confirm with the key
   

5. Set the current date by tapping the Date key

6. Use the and keys and to set the data and confirm with.
   

INITIAL SETTINGS

1. Then tap the Temperature key

2. Set the desired unit of measurement

3. confirm with the key

4. Scroll through the settings page
   

5. Select the Time key to set the current time

6. Use the and keys and to set the data and confirm with.
   

UTILISATION – POSITIVE CHILLING +3°C

The Positive Chilling function is used to quickly bring the temperature at the core of the product, fresh or already cooked, to +3°C.

Before starting a Positive Chilling cycle +3°C, it is always preferable to pre-cool the cell.

Positive Chilling with automatic or manual cycles

1. Select the Chilling cycle from the main screen by tapping the corresponding icon.

2. Select the SOFT icon to switch to HARD mode

3. 3a Select the cycle to be used (it will turn white):

   • time: automatic timed cycle
   • needle: automatic cycle, with core probe

4. If the settings are adequate for your requirements, start the positive chilling cycle by pressing the key
   3b Tapping the MANUALE key it is possible to check the settings of the selected cycle.
   

5. The changes will only take effect for the cycle that will be performed (the changes are not permanent and are cancelled by exiting the program).
   Current room temperature
   Time elapsed from start and time left to the end of the recipe
   Current core temperature

6. The recipe ends when the set time expires (if the cycle is timed) or when the required core temperature is reached (if the cycle includes a core probe). To end the cycle early, tap the STOP key.
   At the end of the Positive Chilling cycle, it automatically switches to Positive Preservation mode.
   

Cycles that have finished and moved on to the preservation phase as expected can be saved in the My Recipes section.

Positive Preservation

During the Positive Preservation phase (which automatically follows each Chilling cycle) the cell temperature is kept at +2°C.
Pressing the STOP key ends the cycle.
When a cycle is not performed correctly due to a power failure or other reasons, the equipment restarts and returns to the main menu.

Saving the completed Chilling cycle

Cycles that have finished and passed on to the preservation phase as expected can be saved.

1. Save the finished cycle by tapping the add recipe key.
2. The parameters set for the cycle that has just ended will appear on the screen. Tap the OK key to save the cycle, or exit with the key .
3. Tap the position at which to save the recipe: confirm the selected position with OK or exit with.
   The saved cycles are stored in the recipe book section .
   

The cycles of my recipes saved from a CYCLE PERFORMED must only be used with the same type of food and of the same size as the cycle performed.

UTILISATION – NEGATIVE CHILLING -18°C

The purpose of the Negative Chilling cycle is to rapidly bring the fresh or cooked product core temperature to -18°C.

It is always best to pre-cool the cell before starting a Negative Chilling -18°C cycle.

Freezing with automatic or manual cycles

1. Select the Chilling cycle from the main screen by tapping the corresponding icon.

2. Select the SOFT icon to switch to HARD mode

3. 3a Select the cycle to be used (it will turn white):

   • time: automatic timed cycle
   • needle: automatic cycle, with core probe

4. If the settings are adequate for your requirements, start the positive
   chilling cycle by pressing the key
   3b Tapping the MANUALE key it is possible to check the settings of the selected cycle.
   

5. The changes will only take effect for the cycle that will be performed (the changes are not permanent and are canceled by exiting the program.
   Current room temperature
   Time elapsed from start and time left to the end of the recipe
   Current core temperature

6. The recipe ends when the set time expires (if the cycle is timed) or when the required core temperature is reached (if the cycle includes a core probe). To end the cycle early, tap the STOP key. At the end of the Freezing cycle, it automatically switches to Negative Preservation mode.
   

Cycles that have finished and moved on to the preservation phase as expected can be saved in the My Recipes section.

Negative Preservation

During the Negative Preservation phase (which automatically follows each Freezing
cycle) the cell temperature is kept at -18°C.
Pressing the STOP key ends the cycle.
When a cycle is not performed correctly due to a power failure or other reasons, the equipment restarts and returns to the main menu.

Saving of the completed negative Chilling cycle

Cycles that have finished and passed on to the preservation phase as expected can be saved.

1. Save the finished cycle by tapping the add recipe key.
2. The parameters set for the cycle that has just ended will appear on the screen. Tap the OK key to save the cycle, or cancel with the key .
3. Tap the position at which to save the recipe: confirm the selected position with OK or cancel with .
   

The cycles of my recipes saved from a CYCLE PERFORMED must only be used with the same type of food and of the same size as the cycle performed.

UTILISATION – SPECIAL FUNCTIONS

NEEDLE HEATING

The function is useful for facilitating extraction of the needle from the product after a freezing cycle: it can only be started if its temperature is below -5°C.

1. At the end of the freezing cycle with the needle probe, the preservation cycle starts and the Needle heating key appears.
2. Select Needle heating, the cycle starts.
3. The heating phase ends automatically after reaching the appropriate temperature for extraction from the product, tap to exit.
   

AIR DEFROST WITH DOOR OPEN

During the entire function, the chiller SPECIAL FUNCTIONS door must remain open.

1. Select Defrost in the bottom left of the main screen
2. Select Start, the cycle starts. Defrosting can only start if the evaporator temperature is below 3°C The defrost ends:
   • when the defrosting end temperature is reached.
   • by pressing STOP
     
     

PRE-COOLING

Before starting a Chilling +3°C or Freezing -18°C cycle , it is preferable to pre-cool the cell and then introduce the food.
To start the function, follow the points 1 and 2 in the figure below: a cycle is immediately activated that brings the chamber temperature to -25°C (once the cycle has started, the display shows the descending chamber temperature).
Once this temperature is reached, a buzzer sounds for 3 seconds every 60 seconds to indicate that the appliance is ready for introduction of the food to be chilled and to perform a Positive Chilling +3°C or Freezing -18°C cycle.
To end the pre-cooling early, tap the STOP key.

CONTINUOUS CYCLE

This function is used to quickly set the temperature and air speed of a continuous cycle that only ends when the STOP key is pressed.

1. Select Continuous cycle at the bottom of the main screen
2.  Set the temperature in the chamber, then press the START key: now the chiller will work continuously with the parameters set until the STOP key is pressed.
   

MAINTENANCE

BEFORE CARRYING OUT ANY MAINTENANCE INTERVENTION, IT IS NECESSARY TO DISCONNECT THE ELECTRICAL SOURCE OF THE EQUIPMENT AND WEAR ADEQUATE PERSONAL PROTECTIVE DEVICES (EX. GLOVES, ETC…).

THE USER MUST CARRY OUT ONLY ROUTINE MAINTENANCE PERATIONS (UNDERSTOOD AS CLEANING). IN CASE OF EXTRAORDINARY MAINTENANCE, ENTER IN CONTACT WITH AN ASSISTANCE CENTRE AND REQUEST THE INTERVENTION OF AN AUTHORISED TECHNICIAN.

THE WARRANTY WILL BE VOIDED IN CASE OF DAMAGES BY THE LACK OF OR INCORRECT MAINTENANCE (EX. USE OF UNSUITABLE DETERGENTS).

To clean any component or accessory DO NOT use:

• abrasive or powder detergents;
• aggressive or corrosive detergents (ex. hydrochloric/muriatic or sulp huric acid, caustic soda, or with pH >10). Attention! Do not use these substances, even to clean the pavement under the equipment;
• abrasive or sharp utensils (ex. abrasive sponges, scrapers, steel brushes, etc…);
• vapor or pressurized water jets.
  On the first use wash the pans and the chamber with a cloth damped with hot water and soap and end with rinsing and drying. To eliminate work residues, make the equipment work empty for around 30 minutes.

Cleaning of the equipment chamber

Clean the equipment chamber daily to ensure optimum hygiene levels and machine performance. For this cleaning, use a cloth damp with water and soap, ending with rinsing and drying.

Touch screen

Use a cloth slightly damped with a product specific for crystals, following the instructions of the detergent manufacturer. Do not spray too much product to prevent infiltrations that can damage the screen.

Cleaning of the grilles

Keep the grilles free of obstructions and dust by cleaning them frequently with a regular vacuum cleaner or a brush.
It is recommended to remove the front panel once a week following the instructions in the figure and to clean the filter with hot water and soap. Should a replacement be necessary, enter in contact with the builder to order spare parts.

Long shutdowns

During inactivity periods, disconnect the electrical and hydraulic sources. Protect the equipment’s external steel parts wiping them with a smooth cloth slightly damped with Vaseline oil. Leave the door ajar with the door stop to guarantee a correct air exchange.

For reactivation, before using:

• carry out an careful cleaning of the equipment and accessories;
• reconnect the equipment to the electrical and hydraulic sources;
• carry out an equipment inspection before reusing it;
• restart the equipment at low temperature for at least 60 minutes with no food inside.

To be sure that the equipment is maintained in perfect use and safety conditions, we recommend the execution of a maintenance and inspection service by an authorised assistance center, at least once a year.

DISPOSAL AND END OF SERVICE LIFE

The defrosting operations of the electrical and hydraulic circuits must be carried out exclusively by qualified technicians.
If present, remove them and dispose them off in a correct manner:

• refrigeration gas;
• anti-freeze solutions present in the hydraulic circuits, avoiding spillage or losses in the environment.

According to art.13 of Legislative Decree no. 49 of 2014 “Application of Directive RAEE 2012/19/EU on residues of electrical and electronic equipment”

The mark with stripes on the stripped dumpster specifies that the product was placed on the market after August 13, 2015, and that, at the end of its service life, must not be mixed with other residues, but disposed off separately.
The whole equipment was built with recyclable metallic materials (stainless steel, iron, aluminum, zinc-coated plates, copper, etc.) in percentage above 90% of the weight. Render the equipment unusable when disposing off by removing the power source cable and any other device that closes the compartments or cavities (where present).
Care must be taken in the management of this product at the end of its service life, to mitigate negative impacts on the environment and improve the effectiveness of the use of resources, applying the principles of “who pollutes pays”, prevention, preparation for re-utilization, recycling and recovery. We remind that the uncontrolled or incorrect disposal of the product is liable to the application of the sanctions foreseen in the present legal standards.

Information about disposal in Italy
In Italy, RAEE equipment must be delivered to:

• Collection Centres (also known as ecological islands or ecological platforms)
• the dealers in which new equipment can be purchased, which are requested to collect it free of charge (collection “one for one”);

Information about disposal in the European Union nations
The community Directive on RAEE equipment was accepted in different ways by each nation, therefore, if this equipment must be disposed off, we suggest a contact with the local authorities or the Dealers about the correct disposal method.

While waiting for demolition or disposal, the equipment can be temporarily stored, also in open air, because the unit has its electrical, refrigeration and hydraulic circuits integrated and closed. However, make sure that the doors cannot be closed to avoid entrapment.
The laws in force in the user’s country concerning environment protection must also be observed.

WARRANTY

The manufacturer’s obligation regarding the warranty that covers the equipment and other parts produced by it is valid for a period of 1 year as of the invoice date, and consists of the supply free of charge of parts that must be replaced that, at its own discretion, are considered defective.
It will be the manufacturer’s duty to solve eventual faults and defects, provided the equipment is correctly installed and operated in accordance with the instructions contained in the manual. Any damage arising from lime scale build-up, over voltage or tampering by unauthorized or unqualified personnel will void the warranty.
Consumption components such as glass, aesthetic parts, seals, lamps and parts that subject to wear after utilization, are excluded from the warranty.
During the warranty period, the expenses concerning providing of services, travels or transfers, transport of parts and eventual replacement equipment are borne by the purchaser.
The materials replaced under warranty will remain of our property and must be returned at the purchaser’s care and expense

AFTER-SALES ASSISTANCE

If the equipment does not work or if functional or structural changes are noticed:

• disconnect it from the electrical and water sources;
• consult the table below to check the proposed solutions; Should the solution not be present in the table, enter in contact with the assistance centre authorised by the manufacturer, communicating:
• the type of fault;
• the code and the serial number of the equipment that can be found on its characteristics plate.

For repairs, use only original spare parts: the manufacturer declines any responsibility and does not grant the right of warranty when non-original spare parts are used.
To be sure that the equipment is maintained in perfect use and safety conditions, we recommend the execution of a maintenance and inspection service by an authorised assistance centre, at least once a year.

Manufacturer data:
F.R.C.
Via Treviso, 4 33083 – Taiedo di Chions (PN) – Italy
Tel. +39.0434.635411 – Fax. +39.0434.635414

1. Manufacturer
2. Serial number
3. Code
4. Model
5. 5 Voltage
6. Running absorbed current
7. Defrost heating element power
8. Defrost heating element power
9. Other elements nominal power
10. Lamp power
11. Minimum and maximum pressure
12. Refrigeration gas, type and quantity
13. Insulation expanding gas
14. Manufacture year
15. Climatic class (#)

AFTER-SALES ASSISTANCE

Do not try to repair the equipment by yourself, this may cause damage, even serious, to persons, animals and objects, and cause the voiding of the Warranty.
Always look for an assistance centre authorised by the manufacturer and order ORIGINAL spare parts.

Via Treviso, 4 33083 – Taiedo di Chions (PN) – Italia
Tel. +39.0434.635411 – Fax. +39.0434.635414

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