Description Of Cycles; Notions On Blast Chilling/Blast Freezing Cycles; Blast Chilling/Blast Freezing Modes; Holding - coldline W5T Bedienungs- Und Wartungsanleitungen

5.0 DESCRIPTION OF CYCLES

5.1 NOTIONS ON BLAST CHILLING/BLAST FREEZING CYCLES

Soft Soft
Soft Soft
Soft blast chilling is employed to Soft Soft Soft
cool the product quickly to a core
temperature of +3°C with a constant with a constant with a constant with a constant
air tempera- - - - ture of air tempera ture of - - - - 2°C 2°C
air tempera air tempera ture of ture of 2°C 2°C
Ideal for delicate, lightweight and
thin products: food tem-perature is
lowered quickly but without
damaging the outside. The food can
be stored for 5/6 days.
Whether dealing with products that
are cold or at room tem-perature, or
products that have just been cooked,
blast chill- - - - ing time from +65°C to blast chill blast chill blast chill ing time from +65°C to ing time from +65°C to ing time from +65°C to
+3°C must not exceed 90 minutes. +3°C must not exceed 90 minutes +3°C must not exceed 90 minutes +3°C must not exceed 90 minutes

5.2 BLAST CHILLING/BLAST FREEZING MODES

One of two modes can be selected for the blast chilling/blast freezing cycle:
Temperature-based using the Temperature
Temperature Temperature
needle probe

5.3 HOLDING

At the end of the blast chilling/blast freezing cycle, the appliance automatically switches to holding mode,
which continues indefinitely and is only stopped using the manual stop command.
Do not use the blast chiller/blast freezer as a normal storage unit.
The chilled/frozen product should be kept in a suitable appliance (refrigerator/freezer).
Holding temperature at end of cyc Holding temperature at end of cyc Holding temperature at end of cyc Holding temperature at end of cycle le le le
Soft: +3°C Hard: +3°C
Hard Hard
Hard Hard
Hard blast chilling is employed to Hard Hard Hard
cool the product quickly to a core
temperature of +3°C with negative
air temperature during the first air temperature during the first
air air temperature during the first temperature during the first
stage (- - - - 35°C) and positive stage ( stage ( stage ( 35°C) and positive 35°C) and positive 35°C) and positive
temperature during the second temperature during the second temperature during the second temperature during the second
stage (0°C). Ideal for products that stage (0°C)
stage (0°C) stage (0°C)
are dense, have a high fat con-tent,
come in large portions or are hard to
cool. The food can be stored for 5/6
days.
Whether dealing with products that
are cold or at room tem-perature, or
products that have just been cooked,
blast chill- - - - ing time from +65°C to blast chill ing time from +65°C to
blast chill blast chill ing time from +65°C to ing time from +65°C to
+3°C must not exceed 90 minutes +3°C must not exceed 90 minutes. +3°C must not exceed 90 minutes +3°C must not exceed 90 minutes
Blast Freezing: -20°C
Blast freezing Blast freezing is employed to freeze Blast freezing Blast freezing
the product quickly to a core
C with negative C with negative C with negative temperature of -18° with an
temperature of - - - - 38°C temperature of
temperature of temperature of
Ideal for increasing storage life of
food (weeks or a few months), quick
blast freezing preserves the product's
original visual, aromatic and flavour
properties, and stops macro crystals
forming, keeping quality and texture
intact.
Whether dealing with products that
are cold or at room temperature, or
products that have just been cooked,
blast chilling time from +65°C to - - - - blast chilling time from +65°C to
blast chilling time from +65°C to blast chilling time from +65°C to
18°C must not exceed 240 18°C must not exceed 240 18°C must not exceed 240 18°C must not exceed 240
minutes. minutes minutes minutes
Time-based using the timer Time Time Time
Freezing Freezing
Freezing Freezing
with an air with an with an air air air
38°C
38°C 38°C
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