irinox ICY L, Use And Maintenance Instructions

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3.6.3. Pre-cooling
3.6.2. Loading the machine
Before a cycle of blast chilling and/or shock freezing, it
is essential to pre-cool the chamber in order to further
reduce work time. Therefore, before inserting the product
to be blast chilled, carry out an empty SOFT or HARD
cycle.
Do not leave the hot product inside of the
chamber, in order to avoid damaging the
machine. As soon as the product to be
treated is inserted, start the blast chilling
or shock freezing cycle right away.
3.6.4. Core probe
The core probe must be positioned correctly at the
centre of the largest piece or cut of the product. Make
sure that the point of the probe does not come out of the
product or touch the tray. The probe must be cleaned
and sanitised before each work cycle in order to avoid
unwanted contamination.
For better results, load the GN1/1 containers with a
product weighing 3.5 kg and with a maximum thickness
of 8 cm for blast chilling, or 5 cm for shock freezing.
For difficult products and/or fats, reduce thickness even
more.
If the machine is not loaded completely, concentrate
the trays in the middle of the blast chiller, placing an
empty tray (A) above the last one.
Position the trays in the innermost part of the tray-
holder, making sure that they are as close as possible
to the evaporator.
Do not overload the machine beyond what the manufac-
turer has established (Tab. “Tray yield and capacity”).
A
Maximum load per shelf: 5 kg
MODELS
ICY S
ICY M
ICY L
Blast chilling (Kg)
Yield CATERING CONFECTIONERY
Shock freezing (Kg) GN 1/1 h=20
18
38
45
15
35
38
8
18
27
GN 1/1 h=40
5
12
18
GN 1/1 h=65
4
9
13
400x600 h=20
8
18
27
400x600 h=40
5
12
18
400x600 h=50
4
9
13
The yield is stated at the following conditions:
- Trays filled with water at 90°C
- Room temperature: 32°C
- No chamber pre-cooling