Introduction; 1I: Type Of Use And Limitations; 1Iii: Testing - Techfrost JOF ONE Owner's Manual

Thank you for choosing TECHFROST products. We are certain that you will be more than satisfied with their
performance. To help maintain efficiency and performance please follow the guidelines set forth in this manual
describing the correct use and maintenance of the Blast Chiller Freezer.
This Blast Chiller Freezer has been designed for chilling and preserving food. It rapidly lowers the temperature
of cooked food and specialty frozen desserts, preserving quality and assuring ultimate product freshness. Any
other use is considered improper and incorrect.
environments subject to weather conditions. The manufacturer declines all responsibility for uses other than
those given in this manual.
The machine, to which this handbook refers, is a blast chiller/freezer which is completely constructed of
stainless steel AISI 304. It will continue working until reaching -40 °F. This machine is capable of quickly
tempering the heart of the cooked products from +158ºF to +37.4ºF during blast chilling and from +158ºF to -
0.40ºF during blast freezing. This thermal shock, keeps bacteria from spreading without altering the
organoleptic conditions or modifying the product's quality. Through the use of this process, hygiene, security,
and product quality is maintained.
Features of the blast chiller include:

Indirect system of air circulation

Constant temperature from shelf to shelf

Advanced cooling system for a quick, cold penetration to the product's core

Maintenance of a high humidity rate in the chilled product (80%-85%) thus avoiding drying or
dehydration, eliminating the risk of weight loss

Excellent thermic conditions during transfer to the conservation cell
A product is at peak quality at the point that it is taken from the oven, batch freezer or other production process.
The high temperatures reached by the oven act to destroy microorganisms without altering the product's quality.
The molecular structure of a frozen dessert is at its best when first extracted from the production machine. You
can keep this high quality level unchanged by starting the chilling process immediately after production. The
blast chiller acts to lower the temperature rapidly, preventing external drying and early deterioration of your
product. These low temperatures also block bacterial proliferation.
The blast chiller is a professional instrument that closely follows regulations regarding the thermal treatment of
gastronomy, pastry, and ice cream products, before and after cooking. It facilitates application of the HACCP
System (Hazard Analysis Critical Control Point) and compliance with ISO9000 norms.
The passage to conservation at the pre-defined temperature follows the chilling or deep freezing cycle
automatically.
AIR STERILIZATION (accessory by request) is obtained by, the production of agglomerates of active oxygen
atoms. These atoms destroy bacteria, viruses, mildew spores, odor molecules, etc.
Every Techfrost Chiller is thoroughly tested before shipping. Testing includes a visual inspection, an electric
test, and a functional test. Final testing is certified for the relevant documentation (please refer to the enclosed
appendixes).
Distributed By:

1) INTRODUCTION

1i: TYPE OF USE AND LIMITATIONS

This Chiller must not be installed outside and or in
1ii: CHARACTERISTICS OF THE MACHINE

1iii: TESTING

Street:5C Wendy Ct. Greensboro, NC 27409▪Mailing: PO Box 18542,
Email:Sales@AdvancedGourmet.com▪Web:www.AdvancedGourmet.com
Greensboro, NC 27419▪P:336-856-2919▪F:336-217-8838
P a g e | 4