Foster BCT Original Operation Instructions page 5

GB
> 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 70
> 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.
> Do not overload the Blast Chiller as this will mean the required temperature will not be
achieved in time.
> Always clean and sanitise the fitted core probe before use.
> Decant hot liquids into manageable size gastronorm containers
> Pre-chilling the unit is recommended to improve the cooling time.
> If in doubt, use the probe to ensure safe temperatures are achieved.
Guide to Blast Chilling
Food Type
Meat Beef, pork, lamb, poultry & mince
Fried, poached or baked – haddock,
Fish
plaice, salmon, cod fillets etc.
Prepared Stews & casseroles, lasagne, risotto,
Dishes shepherd's pie etc.
Vegetable & Stewed or roasted veg, rice &
Pulses
potatoes etc.
Fruit Stewed & cooked fruits.
Bakery Cakes.
Delicate Bakery
Pastries.
Fruit based desserts & egg based
Desserts
flans.
Sponge puddings & dense desserts
Other Desserts
such as cheesecake.
(Note: All times listed should be used as a guide only, and will depend on type, size & quantity).
Includes
C and 90 C.
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Time
Blast Chill
to Chill
Prog.
(Mins)
Hard 40 – 90
Soft 30 – 90
Hard 50 – 90
Soft 30 – 90
Soft 60 – 90
Hard 30 – 90
Hard 60 – 90
Soft 30 – 90
Hard 30 – 90
Time to
Freeze
(Mins)
60 – 240
60 – 240
90 – 240
60 – 240
60 – 240
70 – 240
50 – 240
70 – 240
70 – 240
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