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CHILLTHERM (general)
Application
Cooking followed by rapid chilling to 41 - 59°F (5° - 15°C) in
one and the same cooking pan enables the food to be stored
in portions or in larger containers for a lengthy period of time in
a refrigerated store without any loss in hygiene or quality. In
this respect, the cook & chill system can be considered a suita-
ble process for the preparation, planning, economy of use and
transport, etc. of food.
Fig. 8
End of chilling
If the chilling time is also activated in addition to the chilling
temperature, the chilling system will switch off when first
reaching one of the values (chilling temperature or chilling
time) and will keep the predetermined temperature constant
until the appliance is switched off.
Release
At the end of the cooking process, the steam pressure is auto-
matically released from the heating jacket to prevent the cool-
ing aggregate from being subjected to additional heat.
Program changes
The cook can manually override the programmed values at
any time while all processes are taking place.
Mixer
In order to minimize heating and chilling times, the mixer with
its wipers must run during cooking & chilling processes (other-
wise the error A03 occurs); only in one direction of rotation with
foods thin in consistency but in alternating directions when
cooking foods that are thick or compact in consistency.
Combined chilling
In the case of sequential chilling, i.e. with mains water in the
upper temperature range of the food and with cold water from
a chilling unit in the lower range, the person in charge of instal-
lation must enter certain corresponding parameters in the elec-
tronic control system (q.v. installation instructions).
Parameter P36 to 1, P37 to 1, P163 to the desired food tem-
perature in °F at which the changeover from mains water to
cold water is to take place (standard setting is 104°F (40°C)).
5.
STIRRING SYSTEM
The advantage of the optionally installed stirrer is the achieve-
ment of uniform temperatures, effective mixing of the produce
and hence, homogeneous cooking results throughout the boil-
ing pan. By means of scrapers, produce is also removed from
the boiling pan wall, preventing the formation of thicker layers
on the heated surfaces. The stirrer also serves to break up or
puree cooked produce. The boiling pan can be operated with
and without stirrer as required.
Mounting the stirrer
With lid open and power off, the stirrer (11) is placed on the
drive shaft (14) and the square section of the shaft introduced
fully into the square opening of the stirrer. To lock the stirrer,
the clip (15) on the stirrer is placed in a horizontal position and
engages in the two notches in the square section of the shaft
(14).To remove the grid stirrer (11), clip (15) is folded to the
horizontal position on the other side and the stirrer withdrawn
from the shaft (14) upwards.
62.9692.01
OPERATING INSTRUCTIONS
11
14 Drive shaft
15 Clip
Fig. 9
Mixer with scrapers
The purpose of the mixer is to mix the food thoroughly to
ensure even cooking. The scrapers are intended to wipe off
any food sticking to the wall of the pan for remixing with the
food. The scrapers are made of POM-C (Polymethylene copol-
ymer) and are approved for use with food.
1
2
3
Fig. 10 Stirring system
Stirrer
Stirring system
1
3
Mixer
Pan-base scrapper
Side scrapper
2
Page 11
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