FOOD PROB E USE
Unpacking Food Probes
1. Cut and remove the plast ic ties kee pin g the probe cable s coile d during shipm ent.
When remov ing the ties, exercise caution to avoi d
acci dentally cutting the black plastic cov ers on the prob e cable wires .
2.Uncoil the probe cables and insert the metal por tion of each prob e into the bracket mount ed on the insid e of the cabinet. Proper probe placem ent is in the followi ng sequ ence :
Pla ce the top probe (Product Probe 1) in the top bra cke t. On equi pped mode ls, place the cent er probe (Product Probe 2) in the midd le brack et, and place the lower probe (Produ ct Probe 3) in the bott om bracke t position .
3.Before using the probe s, wipe each probe and probe tip with a disposable alcohol pad to clean and san itize.
Probe Clea ning Proce dures
1.Rem ove all food residue s from prob es betwe en loa ds and at the end of each produ ctio n shift. Wipe the entire prob e, cable assemb ly, and probe hold ing bra cket wit h warm detergent solut ion and a clea n cloth.
2.Rem ove detergent by wiping each probe , prob e cabl e, and holding brac ket wit h clean rinse water and a cloth.
3.Wipe probe s and probe brac kets with dis posable alcohol pad or sani tizing solution recomm ende d for food conta ct surfa ces
4.Rep lace the probe int o the proper probe brack et. All ow the probe and cable to air dry.
5.Wipe the eac h probe with a dispo sabl e alc ohol pad prior to inserti ng the probe into a new food prod uct.
O PERATIO N
TIME & TEMPERATURE GUIDELINE S
To assu re quality and safety in chilled process ed foo d handling, it is importa nt to obser ve the following guidel ines.
1.All food s sho uld be cov ered prior to chill or freez e proce ssi ng.
2.The temperature of foods sho uld be rapidly reduc ed from 140°F to 40°F (60°C to 4°C) within a period of 4 hours.
3. Food s can be safely removed from the chiller cabinet at a produc t tem pera ture of 40°F (4°C ) or lower.
4. Chilled foods shou ld be stor ed under refrigera tion desi gned to hold products at
34° to 38°F (1° to 3°C) for a maximu m of 5 days or less. A
5.All pote nti ally hazardous cooke d foods that have been chilled followed by reheating and hot food holding must be reheated to a minimu m core temperature of 165°F (74°C) for 15 sec onds prior to serving. Refe r to loca l food codes for possi ble excep tions.
6.Always reference and adhere to loc al foo d code s and HACCP guidel ines with regard to time and temp erature for chi lling or frozen food process ing.
AL LOW A MI NIMUM OF
30MINU TES OF PRE CH ILL TIM E BEFO RE PRO CESSI NG.
QUI CKCH IL LER • IN STAL LA TIO N/ OP ER ATI ON /SE RV IC E MA NUAL • 23 .
