11
1 BLAST CHILLER/FREEZER USER GUIDE
ABOUT BLAST FREEZER/CHILLER
Regarding the modern technological possibilities, the highest level of quality could be achieved using freezing,
blasting and deep-freezing where the food is reserved safe for storage and later consumption. Blast freezing is
commonly used in food catering and, recently, in the preparation of 'instant' foods, as it ensures the safety and
the quality of the food product.
The main principle of using Blast-Freezing method is to freeze the food from 100°C to -18°C in 240 minutes so
that activity and growth of microorganisms may be prevented which causes rinsing of the food. This is called
Blast Freezing. Also, reduce the core temperature of the food from 100°C to +3°C in 90 minutes is called Blast
Chilling.
1.1 GENERAL INFORMATION
This manual is an integral part of the product, providing all the information required to ensure correct
installation, operation and maintenance of the machine.
Read the manual carefully, making reference to it for machine operation. Keep the manual in a safe place where
it can be accessed by all authorized operators (installers, operators and service personnel).
The machine has been designed for professional applications only and should only be operated by qualified
personnel.
The machine must only be used for the purposes for which it was designed, i.e. for chilling and freezing food
products.
The machine must not be used for products requiring constant temperature control and recording, such as:
Heat-sensitive chemicals
Medicines
Blood products
