11
ENGLISH
9.2.2 Turn on/off
- Make sure the keyboard is not locked (chapter 11) and that no procedures are being carried out.
Press the START/STOP (ON/OFF) key for 3 seconds to turn on and off the blast chiller.
The icon
turns on or off.
9.2.3 Operation
The blast chiller carries out chilling or freezing cycles, which can be Hard and Soft, time-based (set-
ting the duration of the cycle) and temperature-based (checking the core temperature of the product
via core probe).
Before each working cycle, a precooling may be carried out (Par. 9.2.12).
Before each cycle with a core probe, a test is carried out, to make sure the probe has been correctly
inserted; if it is not inserted, time-based cycles will start automatically continued in time.
Each chilling / freezing cycle is followed by a storage cycle.
CHILLING
TYPE
TEMPERATURE
RANGE
SUGGESTED
PRODUCTS
CHILLING
SOFT
► Core temperature of the product +90°C / +3°C
► The air temperature inside the room never goes
below zero.
Delicate, thin or small
products such as vegeta-
bles, rice and fried pro-
ducts.
CHILLING
HARD
► Core temperature of the product +90°C / +3°C
► The air temperature inside the room reaches -20°C.
Ideal for dense, fat, big in
size or packed products.
FREEZING
SOFT
► Core temperature of the product +90°C / -18°C
► The air temperature inside the room reaches 0°C
during the rst phase, and reaches even -40°C during
the second phase.
Ideal for any foodstuff
that, once freezed, is due
to be stored for many
weeks or months. Soft
freezing is suitable for
delicate and small pro-
ducts, needing a softer
freezing process
FREEZING
HARD
► Core temperature of the product +90°C / -18°C
► The air temperature inside the room reaches -40°C
Ideal for any foodstuff
that, once freezed, is due
to be stored for many
weeks or months. Hard
freezing is suitable for
products that are big in
size and are not affected
by a fast temperature
decrease.
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