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KitchenAid KRAB 6010 Instructions For Use Manual page 8

Shock freezer
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501971102025_GB:Layout 1
Pagina 8
Air temperature gauge
The air temperature gauge (which is not accessible or visible, and cannot be adjusted by the operator)
continuously monitors the temperature of the air inside the chamber.
This is in order to:
• perform safety checks
• keep air temperature inside the chamber constant during "holding mode" after the blast chilling, shock
freezing or beverage fast chilling cycles.
Containers and lids
It is recommended that you use trays and containers that are as shallow as possible, and not deeper than
65 mm. Do not cover the trays and containers with lids or cling film: the bigger the surface of the food
product exposed to the cold air, the shorter the blast chilling cycle.
Caution! Make sure that the containers are suitable for low temperatures (-40°C).
Loading the equipment
Make sure that the foods to be blast chilled and/or shock frozen do not overlap and are not thicker than
5-8 cm. Do not overload the equipment. The maximum load per cycle is indicated by the manufacturer:
Blast chilling: 7 kg
Shock freezing: 4 kg
Check that there is enough space between the trays, so as to allow enough air to pass through.
The maximum weight that can be supported by each grille is 5 kg.
Food temperatures
Caution! Do not leave cooked food too long at room temperature before blast chilling or shock freezing
it. Food at room temperature undergoes the following harmful changes:
- it loses moisture
- it loses its original quality (colour, fragrance, flavour, etc...)
- it is more subject to bacterial contamination
It is for these reasons that we recommend that the blast chilling and/or shock freezing cycle start as soon
as the food has been prepared and/or cooked. Food should undergo the blast chilling and/or shock
freezing cycle whilst at a high temperature (70°C or more).
Caution! If you are placing very hot containers (above 100°C) into the blast chiller, you should pre-chill
the empty chamber (i.e. with nothing inside). Also remember that hot containers should not be placed
directly onto the bottom of the chamber, but on the wire shelves provided instead.



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