Traulsen RBF234HUT-FHS, RFS126NUT, RBF134HUT-FHS VIII. Specialty Products Blast Freezer Models

VIII. SPECIALTY PRODUCTS - BLAST FREEZER MODELS

VIII. a - BLAST FREEZER APPLICATION:

The roll-in blast freezer models were specifically de- signed for batch processing, where quick freezing of cooked product is required to help prolong shelf life.

VIII. b - SPECIAL INSTALLATION NOTE:

Installation should be performed as typical with any other model, see “Section III.” However, a blast freezer also requires provision of a floor drain for removing condensate. A floor mounted electric condensate evaporator is available from Traulsen as an optional accessory.

Temperature

Display

Defogger

Switch

The Blast Freezer Control

	Traulsen
	DIGITRAUL
	DEFOGGER
ON	ON OFF	OFF

Timer

Additionally, these models do not include a cord and plug. Actual wiring to the power supply should be pro- vided by a qualified electrician.

VIII. c - INTERIOR ARRANGEMENTS:

Traulsen blast freezers are designed to accommodate 27” wide by 29” deep by 66” high roll-in racks (mea- surements with wheels inboard of frame). One sec- tion model accommodates one (1) roll-in rack. Two section model accommodates two (2) roll-in racks.

VIII. d - BLAST FREEZING vs. BLAST CHILLING:

The Traulsen blast freezer models were designed to quickly freeze, and then hold, up to 200 lbs. of cooked product per batch. Length of a blast freeze cycle is preset by the operator using an manual timer.

By contrast, all Traulsen Blast chiller models are equipped with food probes and a microprocessor con- trol, and designed to chill their respective capacity of product from 135° F down to 40° F in approximately 90 minutes.

These models do include a FREEZE CHILL feature, however this requires that product be removed at the end of this cycle as there are no provisions for hold- ing frozen product (i.e. at the end of a FREEZE CHILL batch, the blast chiller reverts back to normal refriger- ated storage temperatures).

VIII. e - NORMAL OPERATION:

The blast freezer operates as a conventional freezer, maintaining temperatures of 0° to -5°F, when not in

BLAST FREEZE MODE (i.e. with the blast freeze timer in the “OFF” position).

VIII. f - DEFROST:

The cabinet has been shipped from the factory with three (3) timeclock defrost settings (12 midnight, 8 a.m. and 4 p.m.). For proper operation of the defrost sys- tem it is imperative that the timeclock be set to the correct time of day when the electrician makes the original installation. Similarly, if a power failure should occur, the timeclock must be reset after resumption of normal operation.

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VIII. g - BLAST FREEZE OPERATION:

To operate in BLAST FREEZE MODE, the blast freeze timer must be turned to the appropriate time period desired. In this mode, two (2) additional fans will op- erate in order to promote rapid freezing of the product and a secondary control assumes command of the condensing units so as to maintain cabinet air tem- peratures of -20°F.

Selecting the correct length of time required for blast freezing a particular product must be calculated by the operator. Freezing times will vary as a result of many factors, such as:

Product Density

Product Water/Fat Content

Product Temperature

Product Load

Product Packaging & Spacing

All these factors need to be taken into account when determining the length of a blast freeze batch. We suggest that the operator begin a chart to record their own operational experience with frequently used loads and their respective freezing times.

VIII. h - PROPER PACKAGING:

Packaging of food product is necessary to prevent dehydration, inhibit oxidation and allow accelerated heat transafer. This is due to the combination of high air velocities and cold temperatures required for blast freezing.

The particular type of packaging chosen should meet the following requirements:

•It MUST have the ability to withstand the temperature range through which it will pass (-20°F through to 400° F if also used for reheating).

•It MUST be protected against oxidation.

•It MUST have the ability to prevent dehydration.

•It MUST allow for rapid heat trasfer to the food during freezing and reheating.