Manual Defrosting - Tecnodom Attila LISTRABT Notice D'utilisation

EN | Blast chillers | User and maintenance manual

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 drain-
age 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 : 15 kg (uniformed distribuited load).
ATTENTION
The blast chiller is suitable to drop the temperature of already cooked food (see the chart with
the temperatures according to the products which must be dropped "5 BLAST-CHILLING/SHOCK
FREEZING TIME" Pag. 39).
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 contained.
• 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.
MODALITIES SELECTION OF THE PROCESS TIME
The modalities selection of the blast chiller are:
• Time cycle, when the process time is specified. When the time cycle phase finishes, the conservation modality
automatically starts.
• With core probe, it is sufficient to set the temperature of the product to be chilled of frozen; the probe
records the temperature and after the acoustic signal the device will pass into the conservation modality (see
position of core probe).
TYPE OF
PROCESS
POSITIVE
NEGATIVE
34
TYPE OF TYPE OF
CYCLE PRODUCT
for dense food
FULL SPEED
or thick size
for dense food
FULL SPEED
or thick size
delicate products,
vegetables,
REDUCED
crème, sponge
SPEED
dessert, small size
products
LOADABLE
THICKNESS
PRODUCT
4 kg each tray
50 mm
maximum
3 kg 40 mm
-
CYCLE AT THE
PRODUCT CORE
+3 °C
MAX 90 min
until -18°C
(240 min)
- -