Handleiding
Je bekijkt pagina 8 van 20
-7-
VII. a - CHILLING WITHIN HACCP GUIDELINES:
The current FDA Food Code allows much more time for safe
chilling than 90-minutes. This actually requires two critical
control points of:
a) From 135°F to 70°F within two hours, then...
b) From 70°F to below 41°F within four hours, for
a total chill time from 135°F to below 41°F of no
more than six hours.
Total chill time can exceed six-hours in duration and still be
safe. This safety threshhold does not include:
a) Any time needed for product to chill from any
start temp down to 135°F, or...
b) Any time elapsed to chill to below 41°F.
VII. b - LOADING:
To achieve quickest chill times product should be loaded to
a depth of no greater than 2” (g. 1).
Products should always be loaded into the shallowest pan
possible.
Chilling of products of greater than 2” depth is often possible
within FDA guidelines. However please note that actual chill
times are a function of: Start Temperature, Product Density,
Product Depth, and Total Load.
Chilling of products, such as whole cooked chickens or
meatloaf can be accomplished. However these should be
positioned inside the chiller to allow the air-ow to contact
the greatest surface area of the product.
VII. c - USE OF FOOD PROBES:
For most accurate results food probes should be used. These
need to be properly placed in the center of the thickest part
of the product to insure an accurate temperature reading.
Some products are not suitable for use of food probes. These
products...
a) Should be chilled by TIME.
b) The correct chill time should be established by
the operator based upon actual product testing.
c) The end cycle temperature should be veried
manually with a clean, accurate thermometer
as soon as the pre-established chill time elapses.
VII. BASIC OPERATING GUIDELINES
VII. d - COVERING PRODUCT:
Product does not always need to be covered. However
before doing so please consider the following potential
scenarios...
a) If large loads of especially hot product are chilled
there is the potential to freeze the coil.
b) Loads of uncovered product that require
especially long chilling times may have the
potential to experience surface drying.
c) Loads that are left uncovered in the chiller for
long periods after completion of a chill cycle may
also experience surface drying of the product if
left uncovered.
d) Loads of especially liquid product, such as soup,
are highly recommended to be covered in order
to prevent accidental spillage.
e) Some foods, such as rice and pasta, are
particularly vulnerable to drying and so
should always be covered.
VII. e - MULTI-BATCHING:
Often an operator may wish to chill less than a full load of
product, and/or to chill multiple types of products simulta-
neously, or at different intervals. This is known as “Multi-
Batching.”
In a multi-batching scenario it is critically important to manage
the use of probes. For example if more than four different
products need to be chilled, it is necessary to take the fol-
lowing into consideration:
• Like products should be grouped together in a
single batch using one probe.
• Different products, or products started at different
times should each have their own probe.
• If more than three products will ultimately be placed
in the chiller at the same or different times, it will be
necessary to: a) group like products together, or b)
group unlike products together with the probe placed in
the product which will take the longest to chill.
In the latter scenario the easier to chill product will be safely
chilled by default.
Fig. 1
Batch 1 Batch 2 Batch 3
Bekijk gratis de handleiding van Traulsen TBC13, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Traulsen |
| Model | TBC13 |
| Categorie | Koelkast |
| Taal | Nederlands |
| Grootte | 3760 MB |
