D-Demonstrations; E-Blast Chill Video; F-Blast Chill Data Communications Kit; Blast Chill Operation - Traulsen RBC100 Owner's Manual

V. OTHER
V. c - SERVICE INFORMATION (cont'd):
Traulsen service agent. A complete list of authorized
service agents was provided along with your Traulsen
unit. If you cannot locate this, you may also obtain the
name of a service agent from the Service/Contact page
of our website: www.traulsen.com.
If service is not satisfactory, please contact our in-
house service department at:
Traulsen
4401 Blue Mound Road
Fort Worth, TX 76106
(800) 825-8220
Traulsen & Co., Inc. reserves the right to change speci-
fications or discontinue models without notice.
V. d - DEMONSTRATIONS:
Traulsen sales representatives perform in-service op-
erational training for the end-user. Contact the Traulsen
Service Department (after completion of the service
agency start-up) to arrange this at (800) 825-8220.
V. e - BLAST CHILL VIDEO:
Traulsen supplies each Blast Chiller sold with an op-
erational video (VHS format).
V. f - BLAST CHILL DATA COMMUNICATIONS KIT:
To obtain information about downloading batch data
to a PC, please contact the factory.
VI. BLAST CHILL OPERATION
VI. a - LOADING FOOD INTO PANS:
The food product to be blast chilled should be placed
into metal pans (generally 12" x 20" x 2-1/2") to a
DEPTH NOT TO EXCEED 2". This will assure the fast-
est blast chilling cycle. NOTE: Use of deeper pans
and/or plastic containers can cause freezing and if
product is too thick or deep, the surface will freeze
and the center of the product will be insulated, pre-
venting proper chilling (see figure 12).
RECOMMENDED
2" Maximum
Food Depth
VI. b - COVERING FOODS:
It is recommended that all food product be covered
with plastic wrap or foil for hot foods to minimize mois-
ture loss from product during the blast chilling pro
NOT RECOMMENDED
More Than
2" Depth
VI. BLAST CHILL OPERATION
VI. b - COVERING FOODS (cont'd):
cess. NOTE: The plastic wrap or foil should be placed
directly onto the food surface. DO NOT place a lid
over the pan, or stretch the plastic wrap tightly across
the rim of the pan. This will create an insulating layer
of air above the food surface which will slow the cool-
ing of the center of the food, while the outside edges
are cooling rapidly due to being in contact with the
pan surfaces (see figure 13).
RECOMMENDED
Plastic Wrap In
Contact With Food
VI. c - GROUPING FOODS TO FORM BATCHES:
In order to achieve the best utilization of the Blast
Chiller Unit, it is possible to group foods with similar
cooling properties to form "Batches". This will allow
one of the food probes to be inserted into one pan of
food product within the "batch" and represent the
cooling rate of the entire batch.
Based on our testing, we have found that foods with
higher levels of water content will cool much faster
than foods that have lower water content. If more than
three (3) types of foods are to be blast chilled at the
same time, it will be necessary to form one or more
batches to make best utilization of the three (3) probes
available. Below is a list of guidelines to follow when
forming batches.
1) Do not combine hot food and room temperature
foods within the same batch, even though they may
be similar (i.e. hot tuna casserole and cool tuna salad).
This is because it will take longer to cool from cook-
ing temperatures to 40
° ° °
F to 40 F (21 C to 5
with cold foods run the risk of the cold food remain-
ing at dangerous temperatures too long as hot foods
cool.
2) The chart on page 8 shows the relative cooling times
of various foods compared to water (generally the fast-
est to cool). It can also be used as an approximate
guideline when forming batches.
3) Sliced meats placed in layers will cool more rapidly
than whole meats due to the ratio of surface area to
content (volume) allowing for greater heat dissipation.
-7-
NOT RECOMMENDED
Solid Lid
Over Pan
Plastic Wrap Stretched
Across Food
Fig. 13
° °
F (5 C) than it will take from 70
°
C). CAUTION: Coupling hot foods
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