ThermalRite Blast Chiller Easy Touch Screen Manual
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5. The Blast Chilling Mode
The Blast Chilling function allows you to quickly chill product down to 38°F (3°C)
degrees in 90 minutes or less, provided that;
• The total product weight matches with the Blast Chiller Specification.
• The initial temperature is lower or equal than 194°F (90°C).
• The product thickness is less or equal than 2 inches (5 cm).
• The food is evenly distributed inside the cabinet.
• A pre-chill initial step is done to improve the chiller performance in the heaviest
conditions.
Product temperature before and after a Chilling Cycle
While the product starting temperature depends on the cooking or finishing process which
the product went through, its target temperature at the end of the cycle is a determined
value 38°F (3°C) and must not be changed to a higher temperature, as it must comply
with HACCP regulation. For example, chicken can be cooked in an oven at a temperature
of up to 390°F (200°C). The actual core temperature will be lower than 212°F (100°C)
because of the water content. Before putting it in a refrigerator or walk-in cooler, it must
be cooled down to 38°F (3°C). Pizza dough can have an internal temperature at the end
of its finishing process, i.e. 77°F (25°C). But at the end of the chilling cycle its core
temperature must be 38°F (3°C) as well.
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