O P ETRITALTEI O N
OPERATING INTRODUCTION
The
Rapid reduction in the temperature of hot foods inhibits the growth of bacteria and provides a safe,
The
1. TRADITIONAL COOK-SERVE KITCHENS —
Quick chilling can be used to help streamline production in operations where foods are prepared for immediate service. Preparation of labor intensive entrées can be scheduled for production several days before service. Chilling foods provides the ability to rethermalize these items at a later date while maintaining both safety and product quality.
2. MODIFIED COOK-CHILL OPERATIONS—
where a significant portion of food is cooked for immediate service and a smaller portion of more labor intensive, hot food items are prepared in advance, chilled and reheated when required for service.
3. FULL COOK-CHILL OPERATIONS —
where all hot food production is prepared in advance of service requirements and held in refrigerated prepared food inventories. Hot food preparation takes place over a
The Quickchiller cooling or freezing process is accomplished with the utilization of large compressors and fans that are electronically controlled through the parameters entered by the operator on the control panel located at the front of the cabinet. The Quickchiller provides the operator with the ability to chill food products to a set cavity temperature by time or by internal product temperature using one or more food probes. When the specified chill time has elapsed or the probe temperature(s) has been reached the
Quickchiller will convert to a holding mode at a temperature specified for either refrigeration or frozen product maintenance. The Quickchiller control maintains a record of the length operating time used for each current cycle. After the chill cycle has ended and the unit is maintaining a holding temperature mode, the chiller control will initiate an automatic defrost cycle when required.
QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 1 3 .
