4
food we recommend the use of the appropriate gastronorm
tray or similar.
■
Loading food
Attention
：
Make sure that the unit drops down to desired temperature before loading the
unit with food
- The maximum temperature of food entering the Blast Chiller/Blast Freezer must not exceed
+80°C (176°F). Regulations state that product should be placed in the Blast Chiller/Blast
Freezer within 30 minutes from completion of cooking.
- The packaging of food and the way in which it is loaded or placed within the equipment can
have a significant effect on the time within which the temperature can be reduced to the
require level and the amount of food which can be processed in each chilling or freezing
batch.(Maximum food thickness 50mm).
■
It is important to insert the probe correctly.
The needle of probe should be inserted until the point reaches the
center of the foodstuff.
OPERATION INSTRUCTION FOR TEMPERATURE CONTROLLER
The unit has been created for fast chilling or freezing goods according to international food safety
standards.
There are FOUR types of cycles:
• The CYCLES: Cy1, Cy2, Cy3, Cy4 are pre-set according to the most common cycles used in
food -safety applications; the user can select one of them according to his own requirements
and modify it as he wants.
• Any cycle can be manually terminated before the normal.
• Any cycle can use the insert probes (up to 3), they measures the internal temperature of the
product.
• During the Cycle there are no defrosts and the fans are always on, a defrost cycle can be done
before any freezing cycle.
• The cycle is divided up to 3 phases completely configurable by the user.
• Each instrument is provided with an output for remote display XR REP, which shows the
temperature of cabinets or goods.
• The controller is provided with internal real time clock and can be connected to the printer. This
means that a report, which includes all the main features of cycle, can be printed: start and end
of the cycle, length of the cycle, logging of the temperature of the cabinet and goods.
