Traulsen RBC100, RBC50, RBC200 & RBC400 owner manual ↑ 1 ↑, Food, Sensing Area Probe

VI. BLAST CHILL OPERATION (cont’d)

VI. f - FOOD PROBE PLACEMENT:

The food probes should be placed into the food prod- uct so that the tip of the probe is near the core (abso- lute center) of the food in the pan. The food probe senses temperature in the last 1” of metal tip. The core area will be the slowest to cool, therefore is used to monitor the completion of the blast chill cycle (see figure 16).

Sensing area of probe should be inserted as close to center of food product as possible.

Fig. 18 - Batch #1, 2 probes (1 & 2) assigned &

placed in pans at top & bottom batches. Batch #2, 1 probe assigned and placed in pan at middle batch.

REAR OF

INTERIOR

Batch

#1

Batch

#2

DOOR

Fig. 18

Temperature	Food
Sensing Area	Probe
↑ 1” ↑

Fig. 16

Care should be taken to assure that the food probe tip is not touching the bottom or sides of the pan since these areas will cool much faster than the core area, prematurely terminating the blast chill cycle before the core has reached the desired temperature.

VI. g - EXAMPLE BATCHES FOR RBC50:

Three food probes are available for assignments of 1, 2 or 3 separate batches of food. They may be assigned in a variety of combinations. Please review some of the various combinations shown in figures 17, 18, 19 & 20.

Fig. 17 - Batch #1, 3 Probes Assigned &

Placed In Pans At Top, Middle & Bottom

REAR OF

INTERIOR

Batch

#1

Fig. 19 - Batch #1, 1 probe assigned & placed in pans at middle. Batch #2, 2 probes (1 & 3) assigned and placed in pans at top & bottom of each batch.

REAR OF

INTERIOR

Batch

#1

Batch

#2

DOOR

Fig. 19

Fig. 20 - Batch #1, 1 probe (2) assigned &

placed in pan at middle of batch. Batch #2 & #3, 2 probes (1 & 3) assigned and placed in pans at top of each batch.

Batch	REAR OF
#1	INTERIOR

Batch

#2

Batch

#3

DOOR		DOOR
Fig. 17	-9-	Fig. 20