Traulsen RBC200 & RBC400, RBC50, RBC100 owner manual VI. Blast Chill Operation cont’d

VI. BLAST CHILL OPERATION (cont’d)

VI. c - GROUPING FOODS TO FORM BATCHES (cont’d):

	AVG. COOLING TIME
FOOD	RELATIVE TO WATER
LASAGNA	+89%	SLOWER
CHILI	+64%
MASHED POTATOES	+64%
MEAT LOAF (WHOLE)	+61%
RICE	+61%
CREAM OF WHEAT	+60%
KERNEL CORN	+58%
SOUP (THICK TYPES)	+49%
BAKED POTATOES	+47%
CHOPPED STEAKS/GRAVY	+43%
REFRIED BEANS	+43%
SPAGHETTI/MEAT SAUCE	+39%
GREEN BEANS	+39%
SCRAMBLED EGGS	+36%
MACARONI & CHEESE	+33%
CHICKEN BREASTS	+12%
WATER	0%
		FASTER

VI. d - MAXIMUM LOAD PER BATCH:

Model RBC50 has a maximum recommended capacity of 50 lbs. of food. This would be approximately five (5) 12” x 20” x 2-1/2”pans with 2” thick product.

Model RBC100 has a maximum recommended capac- ity of 100 lbs. of food. This would be approximately ten (10) 12” x 20” x 2-1/2”pans with 2” thick product.

Models RBC200 and RBC200RT have a maximum rec- ommended capacity of 200 lbs. of food. This would be approximately twenty (20) 12” x 20” x 2-1/2”pans (one cart) with 2” thick product.

Models RBC400 and RBC400RT have a maximum rec- ommended capacity of 400 lbs. of food. This would be approximately forty (40) 12” x 20” x 2-1/2”pans (two carts) with 2” thick product.

All Blast Chiller units will provide more uniform cool- ing of the food if they are setup close to their capacity of food with each blast chill cycle. This is due to the fact that the heat being removed from the food tends to moderate the temperature of the air being circulated. Lightly loaded blast chill cycles tend to run with colder air temperatures, which can cause the food to freeze near the outside surfaces of the pans. The soft chill cycle should be used if the chiller is loaded less than 50% of capacity.

VI. e - PAN PLACEMENT IN THE UNIT:

All pans of food with a batch should be grouped to- gether in the same area of the unit (i.e. Top, Middle, or

VI. e - PAN PLACEMENT IN THE UNIT (cont’d): Bottom). This will facilitate easier removal from the unit if more than one batch is being blast chilled at the same time, but have different completion times.

In the RBC50 model, air flows through the unit in a horizontal plane from right to left, and left to right, there- fore, there is no significant difference if the pans are placed toward the rear of the unit or toward the door.

In the RBC100 model, air flows through the unit in a horizontal plane from right to left, therefore, there is no significant difference if the pans are placed toward the rear of the unit or toward the door (see figure 14).

AIR FLOW

Fig. 14

On the Roll-In and Roll-Thru models, it is recommended that the slower cooling foods within the batch be placed in the area of the cart which will be toward the rear of the Blast Chill interior (away from the door). This area of the unit receives the incoming air from the blowers and is slightly cooler than the air passing over the pans nearest the doors (see figure 15).

	Rear Of
Door	Interior

Slower

Cooling

FasterFood

Cooling

Food

BATCH

#1

BATCH

#2

-8-

Fig. 15