EN
4
For quick cooling, sheet metal or foil containers with high thermal conductivity should be
used. Plastic or polyurethane containers isolate the food from cool air. When cooling non-
fractional food, the use of proper gastronomic or similar containers is recommended.
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Food loading
Attention: before loading the food in the unit, make sure it has cooled to the required
temperature.
- Maximum temperature of the food to be loaded in the
unit shall not 80°C (176 °F).
According to the rules, the food shall be placed in the blast chiller/shock freezer within 30
minutes after preparation.
- Food package and the loading method used may significantly impact the required
temperature drop time and maximum amount of food in a coolable/freezable batch
(maximum food thickness is 50 mm).
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It is important to insert the thermal probe in the food thickness
correctly.
Thermal probe shall be inserted until its end reaches the middle of the
food.
2.2.
Temperature controller operation manual
The device is designed for quick cooling or freezing food according to the international food
safety standards.
It has FOUR cooling and freezing cycles:
• Cy1, Cy2, Cy3 and Cy4 cycles include pre
-configuration matching the most common food
safety cycles; user can select a desired cycle and change it at their own discretion.
• Any cycle may be interrupted manually.
• Any cycle allows to use up to three thermal probes to measure the temperature in the
thickness of the food.
• None of the four cooling cycles involves desfrosting, all fans run continuously; defrost
ing
cycle can be performed prior to any freezing cycle.
• A loop is divided into three fully user configurable
stages.
• Each sensor is equipped with an output to connect an external XR REP display
indicating the
cabinet or food temperature.
• Controller i
s equipped with an embedded real-time clock and can be connected to a printer.
This enables to print reports on all key cycle parameters, such as start time, end time,
duration, cabinet and food temperature records.
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Front panel
