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9. Quick programs
Quick programs have been factory pre-set by the manufacturer
and the user cannot change them.
The pre-set programs take into account the required legislation.
In quick programs there are three phases:
• Standby mode when a program has been selected but not
activated (Fig. 7).
• Activated (Fig. 8). Conservation mode after the process is
ready, the equipment automatically transfers to standby mode
(Fig. 9).
• A program can be interrupted, but this is not a procedure
according to guidelines (Fig. 10).
Quick programs can be divided in four main groups:
1.
SOFT CHILL
Soft chilling
2.
SOFT FREEZE
Soft freezing
3.
HARD CHILL
Hard chilling
4.
HARD FREEZE
Hard freezing
Foodstuffs Act requires that blast chilling and blast freezing are
achieved under temperature controlled conditions and during a
set period of time. Therefore, all quick programs function on this
principle.
It is also possible to program the equipment to be function
controlled by just a timer, however this procedure has to be
agreed separately with foodstuffs supervision authorities and
taken into consideration in the HACCP plan.
9.1 Use of pre-set quick programs
Regulation 1367/2011 defines the minimum requirement of
chilling to be that the food is chilled down after cooking a
temperature below + 6 °C in no more than 4 hours. Therefore,
all the factory pre-set quick programs for chilling are based these
requirements. Additionally, if the 4 hour time limit is exceeded the
HACCP alarm is triggered.
When the process is not activated
shows the target
value of storing temperature, during the process the internal
cabinet temperature
When the process is not activated
shows the
target value of product temperature and during the process the
actual product temperature
Fig. 6. Quick program display
Fig. 7. Standby mode.
Fig. 8. Activated, states phase 1/2/3
(Phase 1/2/3)
Fig. 9. Conservation mode.
Fig. 10. Paused
Fig. 11. Quick programs.
Display icons
Evaporator fan activated
Compressor running
Defrost cycle running
Cycle is completed
Process completed.
Memory list of HACCP 75 % full
Phase 1
Process phase
Elapsed time:
Shows the time used (after going below
the top limit)
Conservation set point:
Set value of storing temperature
No running
Phase 1
Conservation
PAUSE
ENGLISH
