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Blast Chiller
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Principle Uses:
 
- Rapid
chilling of food
- Shock
freezing of food
Special Characteristics:
- Provides
soft or hard chilling modes
- Provides
shock freezing mode
- Provides
UV sterilization of cabinet
interior
- Chilling
or freezing time is measured
in minutes or factions of a
minute rather than hours
Operating Hints:
- Capacity
per cycle is ten 12" x 20" x
2.5" deep pans containing up
to 110# of food for chilling
or 66# for freezing
- Consult
manual for task specific
settings
Cleaning:
- Remove
shelving and take to dish
room
- Use mild
detergent solution to wash
interior and exterior.
Rinse and dry all surface
- Return
shelving to cabinet
- Finish
outside surfaces with
stainless steel polish
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Reach-in Freezer
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Walk-in Freezer
Principle use
Special Characteristics
Operating Hints
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Commercial freezing is done at
minus 40 degrees F. Storage type
freezers are not capable of
sufficiently rapid freezing for
large amounts of chilled foods
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Stored food must be well wrapped
to prevent dehydration and
freezer burn
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Refreezing foods is unwise due
to undesirable changes in color,
texture, flavor and the risk of
bacterial growth
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Check temperature daily, report
any malfunction
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Install alarms against
accidental entrapment or
malfunction
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Unopened freezer will function
well for up to 48 hours if
electric current goes off
Cleaning
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Daily wiping of exterior
surfaces
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Defrost when frost is 3/8 to 1/2
inch thick on sides and coils
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To defrost remove stored items
to coolers, disconnect power,
use cold water to soften frost
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Scrape frost carefully
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Rinse interior with solution of
1 tbsp baking soda and quart of
water
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Sanitize with solution of 1 tbsp
bleach and quart of water
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After defrosting run freezer to
bring temperature back down
before reloading
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Special fluids are available for
mopping walk-in floors
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