General Rules of Thumb

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Pre-Chill the cabinet for thirty (30) minutes before you do first load. (to remove interior residual heat)

Doubling the food thickness triples the pull-down time.

Don't stack food or containers on top of or alongside of each other. (this increases the "thickness)

Covering the food increases pull-down time by 10%-30%.

Pull-down rate initially is about 2°F per minute and approaching final temperature is about 2 minutes per degree F.

"A watched pot never boils"

Factors affecting blast chill pull-down times:

(A) Initial food temperatures

(The hotter the initial food temp., the longer the pull-down time)

(B)Final food temp. (the colder the final temp., the longer the pull-down time)

(C)Food "thickness"(the greater the distance from geometric "core" center of food to its surface, the longer the pull-down time)

(D)Food density (the greater the density, the longer the pull-down time)

(E)Container surface area(the smaller the surface area, the longer the pull-down time)

(F)Container material (metals are conductors which will shorten the length of pull-down time, while plastics are insulators which will increase pull-down time)

(G)Covering material (metal preferred, same reasons as above)

(H)Covering method (Covering which is in direct contact with the food will pull-down quicker than covering that is stretched tight leaving a "dead air" space between cover and food. Air acts as an insulator and will increase the pull-down time)

(I)Amount (weight) of food put in as compared to rated capacity (exceeding rated capacity will lengthen the time of pull-down)