[ Section | [ Page 15] |
To activate a blast chill cycle you must:
1.Choose the required store mode with button 1
2.Choose the require blast type with button 2
(select hard blast unless all items chilling are delicate)
3.Choose the blast duration or probe with button 3
(select probe unless you know how long it takes the product to chill)
As each selection is made the indicator LED will illuminate to show what is chosen. Press the “ ”to accept, or “x” to cancel.
At the end of the blast chill cycle there will be an audible alarm, which will cancel automatically after 15 minutes. (It may also be cancelled with the “x” button.)
After the blast chill cycle the cabinet will revert to a standard refrigeration mode appropriate to store the foods until ready to use or transfer.
LOADING OF PRODUCT
1.All food products should be placed in either a
2.With the exception of roasted meats, all products should not be more than 2” in depth.
3.There should not be more than 7 lbs. of product per shelf.
4.Roast meats should be cut in ½ or 1/3 to allow for more effective chilling.
5.All Products should be blast chilled uncovered unless a “skin” may be formed (in cream soups and sauces).*
6.Creamed soups and sauces should be covered with plastic wrap. The plastic wrap should be touching the product to allow quick chilling. *
7.Probe(s) should be placed in the center of the pan or roast meat.
DEFAULT MODE
To save time for repeated identical blast operations, the blast selections are remembered, so when
DEFROST
At the end of each cycle, the defrost cycle will automatically clear any ice from the evaporator.
During operation in storage mode a defrost will be performed automatically at the factory
*see general rules of thumb pg. 30 for more information.
