Techfrost E Series User Manual page 30

1 INTRODUCTION
Techfrost would like to thank you for having chosen its products and we are sure that you will be
more than satisfied with their performance.
To help maintain efficiency and performance in time, TECHFROST have prepared this manual that-
describes the correct use and maintenance of the Blast Chiller Freezer.
1.1 Type of use and limitations
This Blast Chiller Freezer has been designed for chilling and preserving food (it rapidly lowers the
temperature of cooked food in this way preserving quality and guaranteeing freshness for several-
days). Any other use is considered improper and incorrect. This Chiller cannot be installed outside
and or in environments subject to weather conditions.
The manufacturer declines all responsibility for uses other than those given in this manual.
CAUTION: THE BLAST CHILLER IS NOT A CONSERVER.
After the work cycles, the blast chiller goes in conservation, but must be considered as temperature
of transaction.
1.2 Characteristics of the machine
The machine to which this handbook refers, it is a blast chiller/freezer of tem-
perature completely constructed in stainless steel AISI 304 that it works until
-40°C of temperature. It is an appropriate equipment with technical constructi-
ve characteristic in a position to carrying in short times the temperature to the
heart of the cooked products from +70ºC to +3ºC in blast chilling and from
+70ºC to -18ºC in blast freezing block with one THERMAL SHOCK the bacterial
proliferation without with this:
• Altering organoleptic conditions
• Modifying product's quality
It assures at the same time:
• Hygienicity, security, product's quality.
The blast chiller has well-defined features such as:
• Indirect system of air circulation
• The same temperature on all shelves
• Cooling system conceived for a quick cold penetration to the product's core.
Moreover it performs peculiar features such as:
• Non-stop temperature measurement in the product's core through a piercing probe, when car-
rying out programs by means of core probe
• Maintenance of a high humidity rate in the chilled product (80/85%) thus avoiding drying or
dehydration processes and almost totally canceling the risk of weight losses
• Excellent thermic conditions during transfer to the conservation cell.
Any product, as soon as you take it out from the oven, is at its quality peak. You can keep this high
quality level unchanged only starting the chilling process soon after the cooking. This is why, using
the blast chiller , which lowers temperature rapidly, you prevent your products from:
• External drying
• Early deterioration
We may therefore have a quality line including the following:
• OVEN for the reaching of high temperatures destroying microorganisms without altering pro-
duct's quality
• BLAST CHILLER for the reaching of lower temperatures blocking bacterial proliferation and
keeping product's quality unchanged.
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