VII. OPERATING THE BLAST CHILL CONTROL - STARTING A CHILL CYCLE
VII. c - STARTING A CHILL CYCLE - BY PRODUCT:
Use of the chilling mode BY PRODUCT allows the operator to select from a listing of chill parameters for various previously programmed products. These products will then be chilled either BY TEMPERATURE or BY TIME, depending upon their individual settings. When the chill cycle is completed operation reverts to normal refrigerated holding mode.
The main menu should be displayed on the control. To begin a chill cycle BY PRODUCT follow the below instructions:
STEP ONE: Insert the food probes into the food product as shown in section VI. a and close the door.
STEP TWO: Press the button to the right of where BY PRODUCT is shown on the display. The menu will then change to show TYPE:
CHILL.
STEP THREE: Select the USER (if more than one user has been previously entered) by pressing the buttons to the left and right of the UP and DOWN arrows.
STEP FOUR: Select the PRODUCT to be chilled. The display will show the two most recently chilled products. You can scroll through the listing of products by pressing the buttons to the left of the UP and DOWN arrows. See page 16 for more information.
STEP FIVE: Once the product you wish to chill is shown on the display, press the button to the right of where this is shown to recall that product’s chill paramaters and begin chilling.
If the product selected is being chilled BY TEMPERATURE, the chill cycle time will be shown in the lower left corner of the display: Hr: Min: Sec: (hours:minutes:seconds).
If the product selected is being chilled BY TIME, the time remaining will be shown in the lower left corner of the display: Hr: Min: Sec: (hours:minutes:seconds).
NOTE: You can return to the MAIN MENU at any time by pushing the button to the left of where MAIN is shown on the display.
When a programmed batch has reached completion the alarm will activate, providing an audible notification (buzzer). This can be turned OFF by pressing the button to the right of where MUTE is shown on the display.
(This step is repeated as each probe reaches the target temperatures; see page 14).
NOTE: After completion of all batches the unit will return to normal refrigerated holding temperatures (37°F). Product which was either BLAST or SOFT chilled may remain in the blast chiller. However, if a FREEZE CHILL cycle was completed product must be removed immediately upon batch completion.
Refer to page 14 or 19 for printing procedures and information.
MAIN | MENU | AIR 35°F |
BY TEMP | BY PROD | |
BY | TIME |
|
08:05:01 | MORE | |
| Main Menu Display | |
MAIN | MENU | AIR 35°F |
BY TEMP | BY PROD | |
BY | TIME |
|
08:05:01 | MORE | |
BY PRODUCT |
| ||
|
|
|
|
| TYPE: CHILL |
| |
↓TARGET TEMP: | 37°F↑ | ||
| MAIN | START | |
SELECT USER: |
| ||
|
|
|
|
↓TIM SMITH | ↑ | ||
| BACK | SELECT | |
SELECT PRODUCT:
↑CHICKEN PARTS ↓SOUP VEGETABLE
MAIN MENU
SELECT PRODUCT:
CHICKEN PARTS
↓SOUP VEGETABLE
MAIN MENU
NOTE: If the product you wish to se- lect is on the Product List shown on page 20 but is not available from the SELECT PRODUCT menu of the con- trol display, it first needs to be enabled. The Supervisor should refer to