Foster BCT Series Original Operation Instructions page 5

GB
Stopping Cycles or Silencing Audible Alarms
To stop a cycle press and hold the 'Stop' button shown on screen until the three progression boxes fill with red.
On releasing the button the cycle will have stopped and the screen will revert to the home page.
Likewise stop an audible alarm, press the mute button and the alarm will silence. As long as the alarm isn't
detrimental to the cycle the process will continue but a red alarm bell will flash alongside the home page icon until
acknowledged. By pressing this alarm bell icon the controller will navigate to the alarms history menu, showing
when and what alarm was silenced. This warning will show in the alarms history if it requires no further attention
or in the active list if the unit requires an engineer. Both these alarms will stay in the history until an engineer
deletes them. Press the Home icon to revert to the cycle screen.
Information Screens
Castors/ Legs
All models are fitted as standard with swivel castors. Ensure during installation the unit is level, if not the door
may not close correctly. Adjust castors levels by inserting spacers under the appropriate castor and the base of
the unit. As an alternative adjustable legs can be fitted on all cabinet models.
Shelves, Pans and Supports
Neither pans nor shelves are supplied with any unit, but these can be purchased separately. Pan or Tray
Supports are fitted as standard to all cabinets.
Loading and Airflow
Evenly distribute loads on shelves & pans making sure that no more than the total weight capacity denoted by the
model size is divided equally throughout the unit. Ensure the air can circulate around/through the stored product.
Product entry temperature should be 70⁰ and exced more than 90⁰.
Basic Do's & Dont's of Blast Chilling
Different foods give up their heat at different rates and therefore there are certain factors that need to be
considered when determining chill or freeze time, and which programme should be used. A 10kg meat joint will
not have the same chilling requirements as 10kg of patisseries product.
> Density, water content, and fat content all affect the time required to achieve temperature.
> Delicacy of the foods' structure and surface must be taken into account when selecting the programme
required.
> Weight loadings and the thickness of product should not be exceeded. Foster recommends a maximum
loading of 3.75kg per gastronorm 1/1 container.
> Large joints of meat will not chill within the standard guidelines. In this situation, guidelines recommended
that joints are either portioned before chilling or chilled as quickly as possible.
> Product should enter the blast chiller at between
> It is recommended that foods are not covered or lidded, as this will extend the time required. Use of deep
containers will also extend the chilling time.
> It is essential that good airflow passes over the product to facilitate even and consistent chilling. Foil
should not be used to cover food if possible.
> Always check the food product before and after with a hand held temperature probe and record it.
> Do not overfill containers (recommended depth is 25mm) and keep food evenly spread.
> Allow food to rest after cooking – especially meat to ensure the quality and texture of the end product.
Guidelines recommended that food is rested and cooled for 30 minutes before blast chilling.
On each screen you will see
description of what the function you are currently viewing does.
To exit this information screen press
while in a chill cycle differ slightly as they also show the current relay statuses, probe
states and temperatures and also the digital input information.
. When pressed this will be able to give a brief
or leave for 20 seconds. Information screens
70⁰ and 90⁰
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