Placing Probes/Loading Pans - Traulsen TBC5 Training Manual

Basic Probe Placement
1. Place probes into thickest part of the product.
2. With product like chicken the probe should not be
placed where it is touching bone.
3. With full pans of product such as casseroles locate
the probe in pan center.
4. In all cases probe tip should not touch pan bottom.
Using probes with small size products (like chicken strips) is not
recommended. See CHILL BY TIME for correct chilling
Probes & Multi-Batching
1. It is OK to load more than one type of product.
2. When loading more than 3 pan levels it will be
necessary to group like products together, using one
probe for each product group (see example at right).
Proper Probe Placement for Multi Batching
Probe 1: Grouped product (2 pans whole roast chicken)
Probe 2: Other Product One (1 pan chicken cutlets)
Probe 3: Other Product Two (1 pan baked beans)
Covering Product
1. Covering product is recommended but
not absolutely required.
2. If used, plastic wrap/aluminum foil must
be placed in direct contact with product
surface.
3. Some starch products are likely to dry
out if not covered (ex. mashed
potatoes, pasta, rice, cous cous, etc.).
4. Covering is recommended to prevent
drying if product will not be removed
when done or left inside overnight.

Placing Probes/Loading Pans

NOTE
method.
Properly Placed Probes
Probe 1
Probe 2
Probe 3
2