Henny PennyModel
| The Henny Penny Blast Chillers can chill food products with a | |
| core temperature of 149ºF (65ºC), down to 40ºF (4ºC) within 4 | |
| hours (room ambiant temperature may impact time it takes | |
| to reach the desired temperature). But, for the above statements | |
| to be accurate, the following conditions must be met: | |
| a. | The food product must not be thicker than 1¾ to 2 inches |
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| (40 to 50 mm.) |
| b. | Meats should be placed directly onto the racks, but prod- |
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| ucts in pans should be covered if possible. The steam from |
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| the product can form ice on the evaporator, which will |
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| increase the chilling or freezing time. |
| c. | A minimum clearance of 1 inch (25 mm) between pans. |
| d. | The best dishes or pans to use are stainless steel or alumi- |
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| num. Do not use polycarbonate (plastic) pans. The poly- |
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| carbonate acts as an insulator around the food product and |
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| makes it hard to chill. |
| e. | Do not exceed the product weight capacity specified by the |
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| particular model of blast chiller. The |
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| lbs.(65 kg) capacity, the |
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| capacity, and the |
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| |
| 1. | Load all the product at one time, so the door does not need |
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| to be opened while in operation. |
| 2. | If using the food probe, place probe into product that is |
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| located on the left side, middle of the unit. |
| 3. | Press the ON/OFF button to turn unit on. The fan and |
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| compressor LEDs should come on after 25 seconds. |
| 4. | Press the Temp button to select the chilling mode. (Chill mode |
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| or freeze mode can be selected on BFR units). |
NOTE
The chilling LEDs, and the timing or food probe LEDs, will stay on with the power switch turned to the OFF position.
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