Chilling Process; Decrees, Recommendations And Norms Related To Chilling - Porkka BC 720 SH Instructions D'emploi Et Montage

2A. The probe should be placed in to the middle of the food to be
chilled.
2B. Place the probe closer to surface when chilling food staffs that are
more likely to freeze easily.
NOTE: TO AVOID EVAPORATOR DAMAGES IT IS MOST
IMPORTANT TO KEEP FOOD WITH HIGH ACIDIC CONTAINS
OR WHICH IS SOUR IN TIGHTLY CLOSED RECEPTACLES!
The refrigerating capacity is informed according to the English
DHSS instructions.
The maximum chilling amounts are defi ned and tested with
a 50 mm test package, being:
BC 720 +70°C...+3°C 90 min
BF 720 0°C...-18°C
BF 720 0°C...-18°C
Do not add further warm products once the process has
been started.

CHILLING PROCESS

Inside the cabinet there is a product temperature probe with
handle. The probe should be inserted into food in the top dish.
To avoid freezing of the product always place the probe in the
dish with the least food or select which food will chill more
rapidly (see the guidelines). Place the probe in to food
according to pic. 2A. If the food to be chilled is likely to freezer
easily, place the probe closer to the surface (see pic. 2B). The
probe will then display the surface temperature. NOTE: This
will have an effect of slowing down the blast chilling process.
After blast chilling phase the programm switch automatically
over to the holding period ([rdy] -mode), that allows you to keep
the products in the cabinet for a temporary storage. You are not
allowed to put warm products in to the cabinet during holding
period. The process begins with a defrost period during which
the [def]-sign is shown on the display. After the blast chilling
process, serve or store the products. Switch off the cabinet and
clean the temperature probe and the wire with damp cloth and
mild detergent before using it again.
NOTE: Hand wash only.
Do not use product temperature probe in to the food to be
frozen.
Product temperature probe must always be connected,
when the power is switched on.
DECREES, RECOMMENDATIONS AND NORMS RELATING
TO CHILLING
Food decree valid in Finland from 1.2.2009:
Food to be stored in cold must be chilled immediately after
cooking to +6ºC or below during 4 hours at the most.
Finnish legislation does not defi ne storing times for food after
the blast chilling. Food business operator is responsible for the
quality of food they have made.
DHSS, English blast chilling norm:
The inside temperature of cooked food has to be +70ºC. The
food has to be moved within 30 minutes from where it was
made in to GN dishes for chilling.
The food has to be chilled to + 3 ºC or below in 90 minutes at
the most. The layer thickness of food must not exceed 50 mm
and there must not be pieces of meat heavier than 2.5 kg.
3
35 kg
15 h 70 kg
2,5 h 25 kg