Carel iJW handleiding
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iJW +0300103EN rel. 1.1 - 31.03.2025
Index
7.5 Control
Various modes are available for controlling the air temperature for the preservation of foodstuff s, depending on which probes
are installed and their position. The following fi gure shows the position of the intake probe (air on) Sr and the outlet probe (air
off ) Sm. The virtual probe Sv is a weighted average of these two probes, based on parameter /4, according to the following
formula:
Sv =
Sm Ƹ (100 –/4) + Sr Ƹ (/4)
100
Par. Description Def Min Max UOM User User terminal
/4 Virtual probe composition: 0 = Air off probe Sm; 100 = Air on probe Sr 0 0 100 % S NO
For example, if /4=50, Sv=(Sm+Sr)/2 represents an estimated value of the air temperature around the refrigerated food.
Notice: HACCP: parameter /4 can be set to change the temperature used for control and for display. This operation may be
prohibited by HACCP procedures or require record keeping and authorisation.
Example: vertical showcase
Sm
Sr
300086_007_R01
Ref. Description
Sm Air off probe
Sr Air on probe
Sv Virtual probe
Fig. 7.b
During the day, most of the load in a refrigerated showcase is due to warm air that enters from the outside and mixes with the
cold air inside. Control based on the air on probe, due to high temperature outside the showcase and the mixing of the air, may
not manage to reach the set point. Displaying the intake temperature would show a temperature that is too high. Setting a set
point that is too low for the air on probe Sr may cause the food to freeze. On the other hand, displaying the outlet temperature
would show a temperature that is too low. This allows the possibility to defi ne the display by setting parameter /t1.
ON/OFF control on the control probe is defi ned by:
• set point;
• diff erential
These values determine the control request and consequently, allowing for the protection times, disabling functions or activa-
tion/deactivation delays, the activation/deactivation of the compressor.
Par. Description Def Min Max UOM User User terminal
St Temperature control set point 50/122 r1 r2 °C/°F U YES
rd Temperature control diff erential 2/3.6 0.1/0.2 99.9/179.2 Δ °C/°F S YES
Notice for HACCP: the set point and diff erential are critical parameters for food storage.
Modifi cations to these settings may be prohibited by HACCP procedures or require record keeping and authorisation.
The minimum and maximum value of the set point can be set by parameter.
Par. Description Def Min Max UOM User User terminal
r1 Minimum set point -50/-58 -99 /-146.2 r2 °C/°F S NO
r2 Maximum set point 50/122 r1 200/392 °C/°F S NO
Control off set with probe error
Par. Description Def Min Max UOM User User terminal
ro Control off set with probe error 0 0 20/36 Δ °C/°F S NO
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Productinformatie
| Merk | Carel |
| Model | iJW |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 14964 MB |
