U-Line UCBF432-SS11A, User Manual

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Blast Chiller Touch Screen Manual
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Rev08/04/2015
2. The Blast Chilling Mode
The Blast Chilling function allows you to quick chill food down to 3°C(37°F)
degrees in 90 minutes or less, provided that
•
the total product weight matches with the Blast Chiller Specification
•
the initial temperature is lower or equal than 90°C(195°F)
•
the product thickness is less or equal than 5 cm(2 inches)
•
the food is evenly distributed in the chamber
•
a pre-chill initial step is done to improve the chiller performance in the
heaviest conditions
Product temperature before and after a Chilling Cycle
While the food starting temperature depends on the cooking or finishing
process which the food went through, its target temperature at the end of the
cycle is a determined conventional value (3°C-37°F) and cannot be changed,
as it has to comply with HACCP regulation. For instance, a
Chicken
in a oven
can be cooked up to 200°C(390°F). Tts core temperature will be anyway lower
than 100°C(212°F) because of the water content. Before putting it in a storage
cooler, it should be cooled down to 3°C(37°F). A
pizza dough
won’t have such
a warm temperature at the end of its finishing process, i.e. 25°C(77°F). But at
the end of the chilling cycle its core temperature is expected to be 3°C(37°F) as
well.
Air Temperature
The air temperature is the temperature of the room where the food is being
chilled. Its range for a Blast Chilling process is from -25°C(-13°F) to 9°C(48°F)
degrees and holding from -10°C(14°F) to 10°C(50°F).
Time or Temperature based Cycles
You can chill by using automatic mode (just selecting food icons) or manual
mode. Depending on the type of mode and options selected, which will see
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