Blast Chiller User Manual
Contents
1. off rocker switch will illuminate Turn rocker switch to on position Before commencing with operation the unit is set up for blast chilling and not blast freezing in the factory Therefore the control panel will regulate refrigeration until the core temperature of the product reaches 9 C This maintains the surface temperature of approx 4 C which is a bacteria safe temperature Should you wish to reset the core temperature the procedure is as follows a Depress both E amp F simultaneously The set point temperature is then displayed Toggle up with E and down with F until reaching desired set point Depress both E amp F simultaneously to confirm setting After 5 seconds the unit will return to normal operation To check settings depress amp simultaneously then wait 5s 0 9 8 7 6 5 4 3 2 THERMAL QUALITY OF CONTAINERS 10 0 X ita stainless stell polypropylene heat oiycarbonate ABS formed 21 RECOMMENDED FOODSTUFF PACKAGING CLM 20 Blast Freezing n order to blast freeze a product the controller should be set at a temperature of 10 C This will facilitate complete deactivation of bacteria multiplication The resultant surface temperature should be 18 C To activate this cycle follow steps a e above BLAST CHILLING As previously mentioned the unit is set up to blast ch2. FE HEALTHY FOOD AND NO CONTAMINATION chilling does not cleanse 4 days Maximum COLD MAINTAINED ALL TIME EARLY USE OF CHILLING to avoid germ multiplication BLAST CHILLING 11
3. Notes 22 TURBOQUIP BLAST CHILLER The primary usage of the Turboquip Blast chiller is for effective bacteria management The blast chiller will bring protein based food products from temperatures above 120 C to the safety zone below 7 C in a shortened time frame thus eliminating the generation of bacteria Bacteria generate between 7 and 65 C and double in quantity every 20 minutes Leaving food at room temperature to cool down is the primary cause for food poisoning The blast chiller can also be used for blast freezing THE CONTROL PANEL i C 8851101 T ALARM BUZZER POWER ON OFF SWITCH PROGRAM BUTTON UP PROGRAM BUTTON DOWN DIGITAL DISPLAY gt INDICATES REFRIGERATION INDICATES DEFROST IN PROCESS INDICATES FAN IN OPERATION lt INSTALLATION IMPORTANT Do not push the blast chiller up against the wall the unit needs at least 150 mm for the hot air to escape from the compressor Install in a well ventilated area preferably away from any cooking equipment Ensure that the drip tray at the rear of the unit is under the drainage pipe and secure Plug the unit into a 15 AMP wall socket Ensure the interior probe is not entangled in the fan OPERATION 1 2 3 4 Ensure unit is plugged in and switched on at the wall The control panel and on
4. ce ae temperature 10 C Inactivation without 18 C destruction Air temperature HEAT TRANSFER SURFACES GERM MULTIPLICATION BY PRODUCT TEMPERATURE 500 450 400 350 4 300 250 200 150 4 100 nomber of germ Cooled surfaces 0 T T 1 0 NU 5 10 15 time hours an Number at start 5 Sanitation level of staphylococcus germ rule dated 26 June 1974 14 9 EUROPEAN REGULATION COMPARISON OF DIFFERENT TYPES OF COOLING OVER DURATION OF COOLING 1 8 kg of mashed potatoes in covered containers ITEM 1 ITEM lll 70 J Core temperature Postponed consumption Consumption and at another site Consumption on 60 ITEM 1 Consumption on the same day another site for CENTRAL KITCHEN small quantities WARM WAY particular agreement COOK AND CHILL A e 1 one container 1 8 kg in a room at 23 temprature C 30 4 20 4 one container 1 8 kg in a cold cabinet 10 blast chiller full loaded 3 5 kg to 660 kg 0 T T T T T 0 1 2 3 4 5 6 7 time hours 10 us COOK AND CHILL SYSTEM based on European regulation WARM WAY COOK AND CHILL CUISSON CUISSON ll __ CELLULE DE REFROIDISSEMENT RAPIDE 63 C 63 C ARMOIRE CHAUDE E ARMOIRE DE CONSERVATION CONSOMMATION FOUR EN TEM Y Uic CONSOMMATION OF 12 SAFE FOOD AND LONGER SHELF LI
5. ces of equipment available today e This equipment can be used to blast chill raw par cooked or fully cooked foods e Blast Chillers compliment all other major pieces of Turboquip equipment Foods can be blast chilled before or after using Turboquip cooking or holding equipment Cook Chill is a relatively new concept in food preparation for retail foodservice operators A concept that has gained popularity due to the reduced costs of implementation substantial flexibility gained in menu variety labour usage and the increased concerns for food safety by consumers The time foods spend in the temperature danger zone 5 C 60 C directly contributes to the growth and spread of contamination Therefore it is important to quickly move foods through the danger zone and monitor the time necessary to do so ADVANTAGES TO RAPID CHILLING There are several food characteristics which are effected by the cooling process The ability to minimize the time foods are allowed to spend in the danger zone impacts these characteristics Below is a list of advantages to the rapid chilling of foods Texture Minimizes the loss of moisture Minimizes the softening of food product resulting from pectin breakdown Minimizes the growth of bacteria and molds contributing to the breakdown of product tissue Nutrition Reduces vitamin loss ascorbic acid and thiamin most susceptible Color Preserves rich and bright colors rapid cool
6. ill the core of the product to a temperature of 10 C 1 Place product from cooked state of 65 C or greater in a stainless steel container of no deeper than 65 mm in the blast chiller rack Insert the core probe into the centre of the food Fill rack to no more than 10 trays with core probe inserted into largest of products 4 Large joints of meat should be placed in shallow trays or on flat surfaces for most effective cooling with the core probe inserted into centre of product 5 Close door and ensure rocker switch D is in ON position 6 Wait for buzzer to sound 7 Depress D to silent buzzer The controller will display a A1 Low Temperature Alarm b A2 High Temperature Alarm 8 Switch rocker switch to OFF position 9 Remove product from Blast chiller and refrigerate MAINTENANCE 1 Unit should be switched off at the wall when not in use 2 Condensation tray at the rear of the unit should be emptied after every cycle And replaced to original position 3 The tray rack can be removed for cleaning in the event of spillages Ensure front breather panel is kept clean and free from obstruction allowing adequate ventilation 3 TROUBLE SHOOTING GUIDE IMPACT OF AIR TEMPERATURE LIMITATION UPON PERFORMANCE PROBLEM 1 Unit does not switch a Not plugged in a Plug in to power Faulty power cable supply Blast Chilling test performed with 25 kg of mashed potatoes b Call technician 14 covered con
7. ing reduces the Enzymatic action which facilitate the loss of color Flavor Preserves the desired flavor through the reduction of psycrophilic bacteria and molds IMPACT OF CONTAINER S COVER UPON PERFORMANCE Blast Chilling test performed with 25 kg of mashed potatoes 14 containers of 1 8 kg each Duration of cooling from 65 C core temperature 2 1 5 time houres 10 C 3 C End of cycle core temperature IMPACT OF FOOD THICKNESS WHY TO USE A BLAST CHILLER FREEZER UPON PERFORMANCE Tests performed by University of Bristol UK e To serve safe food bolognese sauce air flow 3 m s air temperature stable at 2 C e in accordance with regulation and or HACCP program covered containers e increase shelf life e increase production capacity e To help some kitchen works e To permit variety and or menu expansion e reduce labour cost e Because cold cabinet is not designed to chill hot food time hours 10mm 40 mm 80 mm Thichness of food 16 ACTION OF TEMPERATURE ON THE MICRO ORGANISMS PRINCIPLES OF HEAT TRANSFER 120 C 75 5 Core temperature 65 C 5 65 45 5 55 Covered container 3 X range of development of 45 most dangerous micro organisms Zone 35 convection From 5 C to 60 C 25 E 20 C ed ee 15 Air flow JG end of risk from the most dangerous bacteria 0 5 10 0 time minutes Container surfa
8. tainers of 1 8 kg each c Electrical supply c Call electrician 2 Neon power on light illuminated but blast chiller does not operate HP LP switch tripped a Reset by Blocked Condenser b Clean and clear Faulty condenser fan obstructions at the y rear of unit HP switch faulty c Replace fan o a O ow Gas leak d Replace switch e Call Technician 3 Unit runs but does a Faulty compressor b Faulty solenoid time minutes c Faulty expansion valve Call service technician d Loose wiring 20 C 0 programming air temperature limitation e Controller 4 Fans inside cabinet a One fan not working a Faulty fan or loose not running b All fans faulty connection to fan b Faulty on off switch c Faulty controller d Unit in defrost cycle IMPACT OF END OF CYCLE CORE TEMPERATURE UPON PERFORMANCE Blast Chilling test performed with 25 kg of mashed potatoes 14 covered containers of 1 8 kg each Duration of cooling from 65 C core temperature 10 C 3 C End of cycle core temperature APPLICATIONS All foodservice operations are faced with varying production demands such as time constraints labour challenges a need to control food costs and ensure safety Blast chilling addresses all of these daily concerns with the additional benefit and piece of mind of safety e Blast Chillers are one of the most versatile pie
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