Blast chillers | User and maintenance manual | EN
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4 RECOMMENDATIONS AND WARNINGS
ATTENTION
This professional equipment may only be used and cleaned by adults (> 18 years of age in Europe or other limits
defined by local legislation) in normal physical and psychological condition and who have been adequately
trained and informed regarding health and safety in the workplace. The professional equipment may also be
used by trainees, in work/school projects, according to local legislation, provided that, they are under strict su-
pervision by a tutor and are adults as mentioned above. In other words, trainees must be in normal physical and
psychological condition, and adequately trained and informed regarding health and safety in the workplace.
We recommend to make a daily cleaning of the external part of the blast chiller, including the internal
side of the door near the gaskets.
ATTENTION
Do not place hot pans, hot pots or any hot object on top or close to the the equipment.
4.1 MANUAL DEFROSTING
The blast chiller has manual defrosting and can be made with open door or closed door (in this case the
time of defrosting will be longer).
ATTENTION
• When the blast chiller has finished the process, it is necessary to remove the lid of the water draina-
ge pipe in order to allow the water draining into the basin. The drainage pipe is useful also for the
draining of other liquids from the product.
• At the end of the process, check the level of the water and, if it necessary, empty the basin.
4.2 MAXIMUM SHELF LOAD AND STORAGE
MAX SHELF LOAD : 6 kg (uniformed distribuited on grids or pans)
ATTENTION
The blast chiller is suitable to drop the temperature of already cooked food (see “5 BLAST-CHILLING/SHOCK
FREEZING TIME” Pag. 38 with the temperatures according to the products which must be dropped).
Do not introduce into the blast chiller products which are just taken out of the oven. Wait few minutes before
placing the products inside the room and then start the cycle. We remind you that the blasting time to reach the
requested temperature, depends on different factors such as:
•
The shape, the type, the thickness and the material in which the food to be chilled is con-
tained.
•
The usage of lids above the containers.
•
The physical features of the product, density, water and fat contents.
•
The temperature condition of the food to be chilled.
The setting of the time for the positive chilling and negative blasting must be set according to the type and the
weight of the food to be treated.
