Factors Affecting To The Chilling Process; Blast Chilling And Freezing - Porkka BC 720 SH Instructions D'emploi Et Montage

Some specifi c heat capacities
Slow Water
Blood, defi brillated
Fish, low fat
Meat
Egg
Fatty tissue
Fast Butter
Some heat conduction parameters
Slow Apple puree
Water 40 °C
Fish 0...+ 4 °C
Veal, pork
Chicken
Fast Egg
1 3 D1
2 4 D2
5 6 D3
L1 L2
Pic.3. PFI-100 Control unit
[J/kgK]:
4180
3880
3350
3180
3180
2980
2680
[W/K m]
0,69
0,63
0,43 ... 0,60
0,44 ... 0,56
0,44
0,29
A
B
C
L3

FACTORS AFFECTING TO THE CHILLING PROCESS

Liquids and homogeneous food are most quick to chill. When
thickness, density or inequality of ingredients grow, the chilling
process slows down considerably. Chilling velocity is
proportional to temperature difference between the product and
ambient temperature. When difference in temperature
decreases, the chilling velocity decreases accordingly.
Correspondingly, chilling time grows linearly together with
growth of temperature capacity and density. Temperature
capacity is mostly depending on water and fat level of the
product. Bottleneck in blast chilling can also be the internal heat
conduction resistance inside food. Refer to DHSS-guidellines.
The rate of freezing varies for different foods. If you want to
have the same freezing time for all foods you will have to adapt
volumes you fi ll the product with. Foods cooling slowly have
to be refrigerated in small quantities. Foods cooling easier
and faster can be refrigerated in bigger quantities. Should the
cooling be slower than expected, do not interrupt refrigerating
because that would reduce the food hygienic quality of the
product to be cooled. The slowness of cooling can be cause by
several factors: The food is warmer than +70oC when starting
the refrigerating process, the layer thickness is more than 50
mm, or the total volume to be refrigerated exceeds the product
capacity.

BLAST CHILLING AND FREEZING

1. After loading the cabinet with food to be blast chilled press
the standby button [1] for fi ve seconds. Put the probe into
food in the top dish (only blast chilling bC). Do use product
temperature probe in blast freezing
2. Select function by pressing "MODE" –switch [A] to setting
required
bC = blast chilling
bF = blast chilling/freezing
- Choose the programme 1...9
- Adjust fan speed by pressing switch [B]
- Select blast chilling effi ciency required switch[C]
- Check set point temperature shown on display [D3]
3. Start blast chilling process by pressing Start/Stop switch [2]
• you can check the product temperature or remaining
time if needed shown on display [D2].
After the program has ended (rdy), the fi rst defrost cycle
starts after which the control unit automatically transfers to
the normal holding mode and the cabinet can be used to
temporarily storing of cold/frozen products.
4. Finish the program from Start/Stop switch [4].
Take the probe out from the chilled products and move
the products to store or serve.
Please, hand clean the probe.
4