Foster RBC20-60 - Manual (Page 15)

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P40
Chill Temp Maximum
The maximum value that the temperature, which Food Probe 1 must read before the condensing system is de-
energised in the chill mode of the Professional 2 program, prior to entering the Hold mode of a temperature based
cycle, which it can be adjusted to by the operator.
Range -5°C to -15°C.
P41 Hold Temp Std
The standard temperature, which the air probe must read before the condensing system is de-energised in the
Hold mode of the Professional 2 Program.
Range -15°C to 15°C.
P42 Hold Temp Minimum
The minimum value that the Hold temperature set point can be adjusted to by the operator in the Professional 2
program.
Range -10°C to 0°C.
P43 Hold Temp Maximum
The maximum value that the Hold temperature set point can be adjusted to by the operator in the Professional 2
program.
Range 0°C to 10°C.
P44 Change Time
The percentage period of a time based chill cycle, which is to have passed before automatically adjusting the air
temperature set point to 1°C.The range is adjustable in 5% increments.
Range 05% to 95%.
P4
The percentage of a temperature based chill cycle, which is passed before automatically adjusting the air
temperature set point to 1°C.The range is adjustable in 5% increments.
5 Change Temp
Range 5% to 95%.
Pr
P4
The standard temperature, which the air probe must read before the condensing system is de-energised in the
chill mode of the Professional 3 Program.
ofessional 3
6 Air Temp Std
Range -20°C to 15°C.
P47 Chill Time Std
The standard period Professional 3 program is in chill mode prior to entering Hold mode in a time based chill
cycle.
Range 5 minutes to 480 minutes.
P48 Chill Time Minimum
The minimum period Professional 3 program is in chill mode prior to entering Hold mode in a time based chill
cycle that it can be adjusted to by the operator.
Range 5 minute to 60 minutes.
P49 Chill Time Maximum
The maximum period Professional 3 program is in chill mode prior to entering Hold mode in a time based chill
cycle that it can be adjusted to by the operator.
Range 60 minute to 480 minutes.
P50 Chill Temp Std
The standard temperature, which the Food Probe 1 must read before the condensing system is de-energised in
the chill mode of the Professional 3 program prior to entering the Hold mode of a temperature based cycle.
Range -15°C to 15°C.
P51 Chill Temp Minimum
The minimum value that the temperature, which Food Probe 1 must read before the condensing system is de-
energised in the chill mode of the Professional 3 program, prior to entering the Hold mode of a temperature based
cycle, which it can be adjusted to by the operator.
Range -20°C to -5°C.
P52 Chill Temp Maximum
The maximum value that the temperature, which Food Probe 1 must read before the condensing system is de-
energised in the chill mode of the Professional 3 program, prior to entering the Hold mode of a temperature based
cycle, which it can be adjusted to by the operator.
Range -5°C to -15°C.