User manual

15
o At the end of the cycle, the chill blaster will switch into
maintenance mode until the door is opened. The product will
remain in a thermal range of 1°C - 5°C.
o For a general guideline for food classes and chiller times please
refer to the table below.
Please note the following table should be used as a guideline
only. Chiller times can vary depending on the type and size of
the food.
Class 1 foods (g) for blast chiller times of
less than ½ an hour (icon 10)
Short-crust pastry biscuits 500
Yoghurt biscuits 500
Spinach 500 – 1000
Asparagus 500 – 1000
Swiss chard stalks 500 – 1000
Courgettes 500 – 1000
Cauliflower 500 – 1000
Fennels 500
Carrots 500
Broccoli 500 – 1000
Peppers 500 – 1000
Leeks 500 – 1000
Celery 500 – 1000
Brussels sprouts 500
Potatoes 500
Class 2 foods (g) for blast chiller times of
between ½ hour and 1 hour (icon 11)
Short-crust pastry biscuits 1000
Yoghurt biscuits 1000
Custard 500
Fennels 1000
Potatoes 1000
Carrots 1000
Brussels sprouts 1000
Rare T-bone steak core
temperature 55°C
500 - 1000
Class 3 foods (g) for blast chiller times of
between 1 hour and 1 and a ½ hours (icon
12)
Plum cake 500
Apple pie 500 – 1000
Sponge cake 500
Custard 500
Neck of pork core temperature
72°C
500