Preparation Of The Machine; Switch Off The Machine - Techfrost E Série Manuel D'utilisation

LIDS AND CONTAINERS
Do not cover pans and/or other containers with lids or insulating films. The more the product's sur-
face gets in contact with the air circulating in the cell, the less it will take to chill and deep-freeze it.
Do not use cups or pans deeper than 40 mm.
POSITIONING OF THE PRODUCT
Do not superimpose layers of product one upon another and make sure that they are never thicker
than 50 mm.
Do not overload the unit beyond the quantity recommended by the manufacturer.
Allow a sufficient space between the pans in order to permit the proper air
circulation. Do not put too many pans on one side of the unit, but distribute
them equally.
CONSERVATION
The chilled and/or frozen product shall be covered and protected (film, airtight, hermetic sealing).
The probe must be cleaned before each cycle to avoid contamination.

6.2 Preparation of the machine

It is necessary to clean the chilling chamber optimally before starting to work.
The blast chilling/blast freezing rate depends on the following factors:
• shape, type and material of the containers used
• use of lids on containers
• food characteristics (density, water content, fat content)
• initial temperature
• thermal food conduction
Blast chilling time and rapid blast freezer are based on the type of product being treated.
It is recommended to use the full speed cycle for all dense or large dough foods and in any case never
exceed 3.6 kg (for GN1 / 1, EN1 / 1 or 60x40) or 7.2 [kg] for loads (for GN2 / 1, EN2 / 1 or 60x80) and the
thickness of 50 [mm] during negative killing and 80 [mm] during positive killing.
The low speed cycle is suitable for delicate products such as vegetables, creams, spoon desserts, or
reduced-thickness products.
In any case, check that the positive cutoff cycle up to +3 [° C] to the product core does not use a time
of more than 90 minutes and that the negative cutoff cycle, up to -18 [° C] , do not exceed 4 hours.
It is necessary to pre-cool the working chamber before starting the positive cut and / or negative
knockout cycle and it is advisable not to cover the food during the cycle in order not to increase the
time needed.
When the thickness of the product allows, always use the heart probe to know the exact temperatu-
re reached at the heart of the product and not to interrupt the cycle before the positive +3 [deg.] C
temperature is reached and -18 [° C] in case of negative chilling.

6.3 Switch off the machine

It is always advisable to perform a defrost cycle at the end of the use of the blast chiller, both to dry
the chamber and to prevent any condensation water from stopping on the fan/s and damaging it.
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