O P ETRITALTEI O N
FOOD PROBE USE
Unpacking Food Probes
1.Cut and remove the plastic ties keeping the probe cables coiled during shipment.
When removing the ties,
exercise caution to avoid accidentally cutting the black plastic covers on the probe cable wires.
2.Uncoil the probe cables and insert the metal portion of each probe into the bracket mounted on the inside of the cabinet. Proper probe placement is in the following sequence:
Place the top probe (Product Probe 1) in the top bracket. On equipped models, place the center probe (Product Probe 2) in the middle bracket, and place the bottom probe (Product Probe 3) in the bottom bracket position.
3.Before using the probes, wipe each probe and probe tip with a disposable alcohol pad to clean and sanitize.
Probe Cleaning Procedures
1.Remove all food residues from probes between loads and at the end of each production shift. Wipe the entire probe, cable assembly, and probe holding bracket with warm detergent solution and a clean cloth.
2.Remove detergent by wiping each probe, probe cable, and holding bracket with clean rinse water and a cloth.
3.Wipe probes and probe brackets with disposable alcohol pad or sanitizing solution recommended for food contact surfaces
4.Replace the probe into the proper probe bracket. Allow the probe and cable to air dry.
5.Wipe the each probe with a disposable alcohol pad prior to inserting the probe into a new food product.
USER INFORMATION
Time & Temperature Guidelines
To assure quality and safety in chilled processed food handling, it is important to observe the following guidelines.
1.All foods should be covered prior to chill or freeze processing.
2.The temperature of foods should be rapidly reduced from 140°F to 40°F (60°C to 4°C) within a period of 4 hours.
3. Foods can be safely removed from the chiller cabinet at a product temperature of 40°F (4°C) or lower.
4. Chilled foods should be stored under refrigeration designed to hold products at
34° to 38°F (1° to 3°C) for a maximum of 5 days or less. A
5.All potentially hazardous cooked foods that have been chilled followed by reheating and hot food holding must be reheated to a minimum core temperature of 165°F (74°C) for 15 seconds prior to serving. Refer to local food codes for possible exceptions.
6.Always reference and adhere to local food codes and HACCP guidelines with regard to time and temperature for chilling or frozen food processing.
Automatic Defrost
The Quickchiller will only trigger an automatic defrost cycle during the refrigerated Hold Temp mode. If the chiller is in any other mode when the Fan Timer limit plus one additional hour has elapsed, the display will indicate a warning message “DEFROST OVERDUE” and beep every 10 seconds until a defrost is conducted. A defrost can be initiated manually as indicated under User Settings in this manual, or by allowing the Quickchiller to enter the Hold Temp mode.
ALLOW A MINIMUM OF 30 MINUTES OF PRECHILL TIME BEFORE PROCESSING.
QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 2 2 .
