SINCOLD AS.003, Operatinginstructions And Maintenance

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3. OPTIMIZATION OF THE WORKING CYCLES
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PRE-COOLING: Pre-cool the unit before starting a chilling or deep-freezing cycle, so as to reduce the working times.
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CORE PROBE: The core probe must be properly positioned at the core of the thickest part of the product. Its point shall neither come out
nor touch the tray. The probe must be cleaned before starting any cycle, in order to prevent any contamination.
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LIDS AND CONTAINERS: Do not cover the trays and/or containers with lids or insulating films. The more the product surface gets in
contact with the airflow, the less it will take to chill and deep-freeze it. Do not use bowls or trays deeper than 40 mm.
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DISTRIBUTION OF THE PRODUCT: Do not lay portions of product upon each other. The product thickness must not exceed 50 mm:
this would make the chilling / freezing times longer. Do not overload the unit beyond the quantity recommended by the manufacturer.
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SPACE BETWEEN THE TRAYS: Allow enough space between the trays in order to grant a proper airflow. Place them evenly inside the
unit.
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CONSERVATION: At the end of the cycle the chilled and/or frozen product must be covered and protected (film, airtight, hermetic
sealing).The chilled product needs to be conserved in a storage refrigerator at a uniform temperature of +2°C. The frozen product is to be
conserved in a storage refrigerator at a uniform temperature of -20°C.
Mark the containers of the chilled/frozen product with an appropriate label, clearly indicating content and expiry date.
The blast chiller is not a refrigerated cabinet.
As soon as the working cycles are over, the unit turns automatically into a temporary – and transitional - conservation phase.
At the end of the cycle, the product is to be stored in an appropriate refrigerator.
4. FUNCTIONING
4.1. DESCRIPTION OF THE WORKING CYCLES
This blast chiller-deep freezer is a high performance appliance and can be used at best exploiting all its functions.
The standard working cycles are as follows:
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TEMPERATURE BLAST CHILLING SOFT WITH CORE PROBE (1) + CONSERVATION
This cycle reduces the food temperature to +3°C at the core of the product, with chamber temperature around 0°C. Suitable for delicate or
thin products.
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TEMPERATURE BLAST CHILLING HARD WITH CORE PROBE (2) + CONSERVATION
This cycle reduces the food temperature down to +3°C at the core of the product, with chamber temperature from –18°C to 0°C. Suitable
for fat products and large pieces, it allows a quick reduction of working times and is also suitable for full load cycles.
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TEMPERATURE DEEP FREEZING HARD WITH CORE PROBE (3) + CONSERVATION
This cycle reduces the food temperature to –18°C at the core of the product. The duration of the working cycle depends anyway from
several factors, such as the product type, its thickness, the container used.
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TEMPERATURE DEEP FREEZING SOFT WITH CORE PROBE (4) + CONSERVATION
This cycle reduces the food temperature to –18°C at the core of the product. This is indicated for delicate or thin products. The duration of
the working cycle depends anyway from several factors, such as the product type, its thickness, the container used.
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TIME BLAST CHILLING SOFT (5) + CONSERVATION
This cycle has the same characteristics of cycle no. 1, with the only difference that time setting is required instead of using the core probe.
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TIME BLAST CHILLING HARD (6) + CONSERVATION
This cycle has the same characteristics of cycle no. 2, with the only difference that time setting is required instead of using the core probe.
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TIME DEEP FREEZING HARD (7) + CONSERVATION
This cycle has the same characteristics of cycle no. 3, with the only difference that time setting is required instead of using the core probe.
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TIME DEEP FREEZING SOFT (8) + CONSERVATION
This cycle has the same characteristics of cycle no. 4, with the only difference that time setting is required instead of using the core probe.
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PRE-COOLING (9)
This function allows the pre-cooling of the chamber, so as to create the best conditions for the introduction of the product to be chilled and
frozen and reduce the chilling or freezing times accordingly.