F-Food Probe Placement; G-Example Batches For Rbc50 - Traulsen RBC100 Owner's Manual

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).
Temperature
Sensing Area
1"
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
Batch
#1
DOOR
VI. BLAST CHILL OPERATION (cont'd)
Sensing area of probe
should be inserted as
close to center of food
product as possible.
Food
Probe
Fig. 16
REAR OF
INTERIOR
Fig. 17
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.
Batch
#1
Batch
#2
DOOR
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.
Batch
#1
Batch
#2
DOOR
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
Batch
#1
Batch
#2
Batch
#3
DOOR
-9-
REAR OF
INTERIOR
Fig. 18
REAR OF
INTERIOR
Fig. 19
each batch.
REAR OF
INTERIOR
Fig. 20