PANNING AND LOADING
PANNING
1.Standard pan depth is
2.Stainless steel or aluminum pans are recommended, as plastic containers will increase the chilling time.
3.Crockery or stainless steel cylinders, 6” dia. and 10” max. height, are acceptable.
4.Slack filled Cryovac bags can be used if placed on wire shelves.
5.Most foods should be covered with stainless steel or aluminum lids, or with aluminum foil.
6.Foods should be left UNCOVERED in the following circumstances:
a.When a dry surface is desired, such as with fried chicken, fish or potatoes.
b.When the food has a relatively large surface, such as with chicken breasts, Salisbury steaks, etc.
c.For large roasts of beef, turkey, etc.
d.For pastry and other bakery products.
7.Some foods, such as roast beef, will continue to cook after removal from the oven. To avoid this, they should be chilled uncovered.
8.Food probes should be at the center of the food in the pan.
9.Always wipe the probe with an alcohol swab after removing it from the food then place the probe in the holding device.
LOADING
1.Place the pans on the mobile cart so that the pan ends will face the fans and the cold air will be drawn over the length of the pans.
2.The shelves should be loaded so that there is no less than 1 inch between the bottom of one pan and the top of the next. Also be certain that there is sufficient space between the top of any probe and the bottom of the pan above.
3.Place the loaded cart in the center of the chilling cabinet between the refrigeration coil and the fans.
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