REV
. 012018
3
CHILLING PROCESS
Inside the cabinet there is a product temperature probe with
a handle. The probe should be inserted in the middle of the
food. To avoid freezing of the product, always place the probe
in the dish with the least food or select which food will chill
more rapidly (see the guidelines). Place the probe in to food
according to pic. 2A. If the food to be chilled is likely to freezer
easily, place the probe closer to the surface (see pic. 2B). The
probe will then display the surface temperature. NOTE: This will
have an effect of slowing down the blast chilling process. After
blast chilling phase the programm switch automatically over to
the holding period ([rdy] -mode), that allows you to keep the
products in the cabinet for a temporary storage. You are not
allowed to put warm products in to the cabinet during holding
period. The process begins with a defrost period during which
the [def]-sign is shown on the display. After the blast chilling
process, serve or store the products. Switch off the cabinet and
clean the temperature probe and the wire with damp cloth and
mild detergent before using it again.
NOTE!
HAND WASH ONLY.
N
OTE!
DO NOT USE PRODUCT TEMPERATURE PROBE IN
TO THE FOOD TO BE FROZEN.
NOTE!
PRODUCT TEMPERATURE PROBE MUST ALWAYS
BE CONNECTED, WHEN THE POWER IS SWITCHED ON.
DECREES, RECOMMENDATIONS AND NORMS RELATING
TO CHILLING
Food decree valid in Finland from 1.2.2009: Food to be stored
in cold must be chilled immediately after cooking to +6ºC or
below during 4 hours at the most. Finnish legislation does
not define storing times for food after the blast chilling. Food
business operator is responsible for the quality of food they
have made. DHSS, English blast chilling norm:
The inside temperature of cooked food has to be +70ºC. The
food has to be moved within 30 minutes from where it was
prepared into GN dishes for chilling. The food has to be chilled
to + 3 ºC or below in 90 minutes at the most. The layer
thickness of food must not exceed 50 mm and there must not
be pieces of meat heavier than 2.5 kg.
Some specific heat capacities [J/kgK]:
Slow
Water
4180
Blood, defibrillated
3880
Fish, low fat
3350
Meat
3180
Egg
3180
Fatty tissue
2980
Fast
Butter
2680
Some heat conduction parameters [W/K m]
Slow
Apple puree
0,69
Water 40 °C
0,63
Fish 0…+ 4 °C
0,43 ... 0,60
Veal, pork
0,44 ... 0,56
Chicken
0,44
Fast
Egg
0,29
FACTORS AFFECTING TO THE CHILLING PROCESS
Liquids and homogeneous food are quickest to chill. When
thickness, density or inequality of ingredients grow, the
chilling process slows down considerably. Chilling velocity is
proportional to temperature difference between the product
and ambient temperature. When difference in temperature
decreases, the chilling velocity decreases accordingly.
Correspondingly, chilling time grows linearly together with
growth of temperature capacity and density. Temperature
capacity is mostly depending on water and fat level of the
product. Bottleneck in blast chilling can also be the internal
heat conduction resistance inside food. Refer to DHSS-
guidelines.
The rate of freezing varies for different foods. If you want to
have the same freezing time for all foods you will have to
adapt volumes you fill the product with. Foods cooling slowly
have to be refrigerated in small quantities. Foods cooling easier
and faster can be refrigerated in bigger quantities. Should the
cooling be slower than expected, do not interrupt refrigerating
because that would reduce the food hygienic quality of the
product to be cooled. The slowness of cooling can be caused by
several factors: The food is warmer than +70 °C when starting
the refrigerating process, the layer thickness is more than 50
mm, or the total volume to be refrigerated exceeds the product
capacity.
CONDENSING WATER
When defrosting the evaporator releases a large volume of
water that must be carried to an open vented drain.
ENGLISH
The probe should be placed in to the middle of the food to be chilled.
NOTE! TO AVOID EVAPORATOR DAMAGES
IT IS MOST IMPORTANT TO KEEP FOOD
WITH HIGH ACIDIC CONTAINS WHICH
IS SOUR IN TIGHTLY CLOSED RECEPTACLES
Place the probe closer to surface when chilling food staffs
that are more likely to freeze easily.
