QC 11 Blast Chill Operating Instructions.
Operation
When mains electrical power is first applied to the controller it will carry out a self-test function
-
-
-
for approximately 3
seconds, after this the cabinet air temperature will be displayed.
To start, select the program required by pressing the program mode button (1, 2, 3,4), the LED for that mode will
illuminate, press and hold start key
for three seconds to start the program. The display will show the program time.
The compressor may pause before starting at the start of a cycle to prevent short cycling of the condensing system and is
normal.
When the time or temperature is achieved the machine will go in to the Hold mode with the sounding of an alarm.
To stop the cycle press and hold the start key
for 2 seconds, the cycle will be terminated.
Manual Defrost.
When the blast chiller is in hold press the defrost key
once to start the defrost.
When defrost is complete the machine will revert to the hold temperature.
Program Mode
Program Type
Program
Time
Air Temperature
Chill Temperature
Hold
Temperature
SOFT
90
90 minutes @ +2°c
N/A
+3°c
70 minutes @ -15°c
HARD
90
20 minutes @ +2°c
N/A
+3°c
HARD +
240
240 minutes @ -15°c
N/A
+3°c
75% @ -15°c
75% @ -6°c
HARD
25% @ +3°c
25% @ +2°c
+3°c
IMPORTANT
.
Please note: Program 3 is for specialist markets only and not for normal use.
Introduction
There are four main programmes that you will need to use your Blast Chiller.
Soft Chill-
for the safe chilling of delicate products.
Hard Chill Time -
For general purpose chilling based on time.
Hard Chill
+
-
. This program is for specialist chilling only and is not recommended for normal use.
Hard Chill Temperature -
For general purpose chilling using the food probe.
Guide for Blast Chilling
Food Type
Includes
Blast Chill
Programme
required
Meat
Beef, pork, lamb, poultry & mince
2 or 4
Fish
Fried, poached or baked – haddock, plaice, salmon, cod
fillets etc
1
Prepared dishes
Stews & casseroles, lasagne, risotto, shepherds pie
2 or 4
Vegetables & Pulses
Steamed or roasted veg, rice and potatoes etc.
1
Fruit
Stewed and cooked fruits.
1
Bakery
Cakes
2 or 4
Bakery
Pastries
2 or 4
Desserts
Fruit Based desserts & egg based flans.
1
Desserts
Sponge puddings and dense desserts such as cheesecake.
2 or 4
