50
PLACE FOOD IN PANS FOR CHILLING AS IT IS PRODUCED
Temperature of food should be above 140
F.
No attempt should be made to cool food before blast chilling (some cooling does occur, however, as the
food is placed in pans and while the rack is loaded).
Pans used for
all procedures (including blast chilling, tray assembly, and/or bulk rethermalization) should be:
-Suitable for blast chilling
1. Stainless steel or aluminum permanent ware
a. 12" x 20" x 2-1/2" pans
b. Also 18" x 26" or fractional size pans can be used with wire shelves
-Lids or covers of any kind are NOT used during blast chilling
-Cover foods AFTER blast chilling
-Label food pans
1. Include type of food and date of production (see your Cook-Chill Training Manual)
-Stored under normal refrigeration conditions
WARNING
Do not use disposable metal or aluminum foil pans since they lack the handling stability
needed for chilled foods. Chilled foods are not rigid like frozen foods.
Содержание Master-Chill MCR-33-101PT
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