Traulsen RBC50, RBC200 & RBC400, RBC100 VI. Blast Chill Operation, Recommended Not Recommended

V. OTHER VI. BLAST CHILL OPERATION

V. c - SERVICE INFORMATION (cont’d):

Traulsen service agent. A complete list of authorized service agents was provided along with your Traulsen unit. If you cannot locate this, you may also obtain the name of a service agent from the Service/Contact page of our website: www.traulsen.com.

If service is not satisfactory, please contact our in- house service department at:

Traulsen

4401 Blue Mound Road Fort Worth, TX 76106 (800) 825-8220

Traulsen & Co., Inc. reserves the right to change speci- fications or discontinue models without notice.

V. d - DEMONSTRATIONS:

Traulsen sales representatives perform in-service op- erational training for the end-user. Contact the Traulsen Service Department (after completion of the service agency start-up) to arrange this at (800) 825-8220.

V. e - BLAST CHILL VIDEO:

Traulsen supplies each Blast Chiller sold with an op- erational video (VHS format).

V. f - BLAST CHILL DATA COMMUNICATIONS KIT:

To obtain information about downloading batch data to a PC, please contact the factory.

VI. BLAST CHILL OPERATION

VI. a - LOADING FOOD INTO PANS:

The food product to be blast chilled should be placed into metal pans (generally 12” x 20” x 2-1/2”) to a DEPTH NOT TO EXCEED 2”. This will assure the fast- est blast chilling cycle. NOTE: Use of deeper pans and/or plastic containers can cause freezing and if product is too thick or deep, the surface will freeze and the center of the product will be insulated, pre- venting proper chilling (see figure 12).

RECOMMENDED	NOT RECOMMENDED
2” Maximum	More Than
Food Depth	2” Depth

VI. b - COVERING FOODS (cont’d):

cess. NOTE: The plastic wrap or foil should be placed directly onto the food surface. DO NOT place a lid over the pan, or stretch the plastic wrap tightly across the rim of the pan. This will create an insulating layer of air above the food surface which will slow the cool- ing of the center of the food, while the outside edges are cooling rapidly due to being in contact with the pan surfaces (see figure 13).

RECOMMENDED	NOT RECOMMENDED
	Solid Lid
	Over Pan
Plastic Wrap In
Contact With Food
		AIR
	Plastic Wrap Stretched
	Across Food
		AIR
	Fig. 13

VI. c - GROUPING FOODS TO FORM BATCHES:

In order to achieve the best utilization of the Blast Chiller Unit, it is possible to group foods with similar cooling properties to form “Batches”. This will allow one of the food probes to be inserted into one pan of food product within the “batch” and represent the cooling rate of the entire batch.

Based on our testing, we have found that foods with higher levels of water content will cool much faster than foods that have lower water content. If more than three (3) types of foods are to be blast chilled at the same time, it will be necessary to form one or more batches to make best utilization of the three (3) probes available. Below is a list of guidelines to follow when forming batches.

1)Do not combine hot food and room temperature foods within the same batch, even though they may be similar (i.e. hot tuna casserole and cool tuna salad). This is because it will take longer to cool from cook- ing temperatures to 40°F (5°C) than it will take from 70 °F to 40°F (21°C to 5°C). CAUTION: Coupling hot foods with cold foods run the risk of the cold food remain- ing at dangerous temperatures too long as hot foods cool.

2)The chart on page 8 shows the relative cooling times of various foods compared to water (generally the fast- est to cool). It can also be used as an approximate guideline when forming batches.

VI. b - COVERING FOODS:

It is recommended that all food product be covered with plastic wrap or foil for hot foods to minimize mois- ture loss from product during the blast chilling pro

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3)Sliced meats placed in layers will cool more rapidly than whole meats due to the ratio of surface area to content (volume) allowing for greater heat dissipation.