Placing Probes/Loading Pans - Traulsen KROGER RBC100 Training Manual

3 TRAULSEN RBC50, RBC100 & RBC200 BLAST CHILLER TRAINING GUIDE

Placing Probes/Loading Pans

Basic Probe Placement
NOTE
Using probes with small size
products (like chicken strips) is
not recommended. See CHILL
BY TIME for correct chilling
method.
Probe 1
Probe 2
Probe 3
• Place probes into thickest part of the product.
• With product like chicken the probe should not be placed
where it is touching bone.
• With full pans of product such as casseroles locate the
probe in pan center.
• In all cases probe tip should not touch pan bottom. Use
probe adapters (shown below) with soft products.
Probes & Multi-Batching
• It is OK to load more than one type of product.
• 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 left).
Proper Probe Placement
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
• Covering product is recommended but
not absolutely required.
If used, plastic wrap/aluminum foil must
•
be placed in direct contact with product
surface.
Some starch products are likely to dry
•
out if not covered (ex. mashed
potatoes, pasta, rice, cous cous, etc.).
• Covering is recommended to prevent
drying if product will not be removed
when done or left inside overnight.
Properly placed
Probe
Probe Adapter
Detail