15
5.4 HARD BLAST CHILLING BY TEMPERATURE
• Press push-button 3 (relative LED lights up), then press push-button 5 to select
the temperature mode (LED 5A on). Insert the core probe into the core of the product
to be chilled.
• Start up the cycle by pressing push-button 6 . LED 5A and those relative to the
push-buttons pressed illuminate throughout the cycle, while LEDs 13 flash.
• Display 15 indicates the maximum blast chilling time (starting temperature to end of
the blast chilling temperature - factory setting - 90 minutes).
• The temperature measured by the core probe is shown by display 16 .
• The instrument timer starts the countdown of the maximum blast chilling time as soon as the
temperature measured by the core probe falls below the temperature of +65°C (the dot at
the bottom right of display 15 flashes).
• Once the cycle has been started, the appliance operates initially with an air temperature
below 0°C (LED on push-button 3 flashes), then with temperatures around 0°C (LED on
push-button 3 on).
NB: The first stage of the cycle is completed when the core probe detects a temperature of
+20°C in the product core.
• The blast chilling phase ends only when the core probe (inserted in the product core) indi-
cates that the set blast chilling temperature (+3°C) has been reached as signalled by an
intermittent beep for a minute. During the beep, LEDs 13 and 14 flash.
Display 16 indicates the temperature inside the cell, while display 15 shows
blast chilling time reset to zero.
• The alarm (ALL 14) and conservation functions cut in with relative indicators in the same
way as for timed Soft blast chilling.
• Press push-button 6 to set the appliance to STOP status (relative LED switches off),
ready for a new cycle.
IMPORTANT
HARD blast chilling affords a considerable reduction in working time, and is particularly suited
to foodstuffs with a high fat content, for large pieces or for packaged products.
SOFT chilling is recommended for delicate and finely chopped products, such as vegetables,
mousses, etc..
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