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QUICKCHILLER • INSTALLATION/OPERATION/SERVICE MANUAL • 23.
FO OD PR OB E U SE
Unpacking Food Probes
1. Cut and remove the
p
lastic ties keeping the
probe cables coiled
during shipment.
When removing the ties,
exercise caution to avoid
accidentally cutting the black plastic
covers on the probe cable wires.
2. Uncoil the probe cables and insert the metal
portion of each probe into the bracket mounted
on the inside of the cabinet. Proper probe
placement is in the following sequence:
Place the top probe (Product Probe 1) in the top
bracket. On equipped models, place the center
probe (Product Probe 2) in the middle bracket,
and place the lower probe (Product Probe 3) in
the bottom bracket position.
3. Before using the probes, wipe each probe and
probe tip with a disposable alcohol pad to clean
and sanitize.
Probe Cleaning Procedures
1. Remove all food residues from probes between
loads and at the end of each production shift.
Wipe the entire probe, cable assembly, and
probe holding bracket with warm detergent
solution and a clean cloth.
2. Remove detergent by wiping each probe, probe
cable, and holding bracket with clean rinse
water and a cloth.
3. Wipe probes and probe brackets with disposable
alcohol pad or sanitizing solution recommended
for food contact surfaces
4. Replace the probe into the proper probe bracket.
Allow the probe and cable to air dry.
5. Wipe the each probe with a disposable alcohol
pad prior to inserting the probe into a new
food product.
TIME & TEMPERATURE GUIDELINES
To assure quality and safety in chilled processed
food handling, it is important to observe the
f
ollowing guidelines.
1. All foods should be covered prior to chill or
freeze processing.
2. The temperature of foods should be rapidly
reduced from 140°F to 40°F (60°C to 4°C)
within a period of 4 hours.
3. Foods can be safely removed from the chiller
cabinet at a product temperature of 40°F (4°C)
or lower.
4. Chilled foods should be stored under
refrigeration designed to hold products at
34° to 38°F (1° to 3°C) for a maximum of 5 days
or less. A 5-day shelf life includes the day of
production and the day of consumption.
5. All potentially hazardous cooked foods that
have been chilled followed by reheating and hot
food holding must be reheated to a minimum
core temperature of 165°F (74°C) for 15 seconds
prior to serving. Refer to local food codes for
possible exceptions.
6. Always reference and adhere to local food
codes and HACCP guidelines with regard to
time and temperature for chilling or frozen
food processing.
AL LO W A MI NI MU M OF
30 M INU TE S O F PR EC HI LL
TI ME BE FO RE PR OC ES SIN G.
O P E R A T I O N