MN-36580 (Rev. 2) 01/16 • Quickchillers • 29
t I t l e
o p e r a t I o n
fooD probe use
unpacking food probes
1.
Cut and remove the plastic ties
keeping the probe cables
coiled during shipment.
When removing the
ties, exercise caution to avoid accidentally
cutting the black plastic covers on the probe
cable wires.
2.
Uncoil the probe cables and insert the metal
portion of each probe into the bracket mounted
on the inside of the cabinet. Proper probe
placement is in the following sequence:
Place the top probe (Product Probe 1) in the top
bracket. On equipped models, place the center
probe (Product Probe 2) in the middle bracket,
and place the bottom probe (Product Probe 3) in
the bottom bracket position.
3.
Before using the probes, wipe each probe and
probe tip with a disposable alcohol pad to clean
and sanitize.
probe cleaning procedures
1.
Remove all food residue from probes between
loads and at the end of each production shift.
Remove probes and wash in warm detergent
solution. Wipe probe receptacles and probe
holding brackets with warm detergent solution
and a clean cloth. Remove detergent by wiping
with clean rinse water and a cloth. Allow
receptacles and holding brackets to air dry.
2.
Wipe probes and probe brackets with
disposable alcohol pad or sanitizing solution
recommended for food contact surfaces.
3.
Reattach the probes to the receptacles and place
probes into the proper probe bracket.
4.
Wipe each probe with a disposable alcohol pad
prior to inserting the probe into a new food
product.
user InforMatIon
time and temperature guidelines
To assure quality and safety in chilled processed
food handling, it is important to observe the
following guidelines.
1.
All foods should be covered prior to chill or
freeze processing.
2.
The temperature of foods should be rapidly
reduced from 140°F to 40°F (60°C to 4°C) within
a period of 4 hours.
3.
Foods can be safely removed from the chiller
cabinet at a product temperature of 40°F (4°C)
or lower.
4.
Chilled foods should be stored under
refrigeration designed to hold products at
34° to 38°F (1° to 3°C) for a maximum of 5 days
or less. A 5-day shelf life includes the day of
production and the day of consumption.
5.
All potentially hazardous cooked foods that
have been chilled followed by reheating and hot
food holding must be reheated to a minimum
core temperature of 165°F (74°C) for 15 seconds
prior to serving. Refer to local food codes for
possible exceptions.
6.
Always reference and adhere to local food
codes and HACCP guidelines with regard to
time and temperature for chilling or frozen
food processing.
alloW a MInIMuM
of 30 MInutes
of prechIll
tIMe before
processIng.
Food Probe Use
Time and Temperature
Guidelines
