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AP24BC250-3, AP24BCF300-3, AP40BC350-3, AP40BCF450-3 Manual
3
INTRODUCTION
Blast Chiller Models AP24BC250-3 and AP40BC350-3 are used to rapidly chill cooked foods to
temperatures suitable for refrigerated storage. They are capable of lowering the core temperature
of most foods from 160
o
F to 40
o
F in 90 minutes. Chiller/Freezer Models AP24BCF300-3 and
AP40BCF450-3 have the same chilling capabilities as the Blast Chiller Models and when the shock
freezing option is selected, are capable of lowering the core temperature of most foods from 160
o
F
to 0
o
F in 4 hours. Food is loaded into 12" x 20" x 2-1/2" pans. AP24 and AP40 models are sized to
accept one rack containing up to 40 pans (24 for AP24). All models can have as options: UV
sterilization, an integral temperature recording device (printer) and 2 or 4 food probes instead of
one. All models employ a high velocity flow of cooled air to assure even cooling of the food
product, and to quickly bring the food temperature through the danger zone in which bacteria
multiply rapidly. This is done in accordance with the requirements of HACCP, FDA and all
applicable state regulations.
CONTROLLER FEATURES
The electronic control system is solid state and is based on the latest microprocessor technology.
The display is VFD Industrial Type. It displays (4) lines of 20 characters each and allows operator
viewing from any angle. The display is programmed to show clear step-by-step instructions and
operating data. It is capable of storing 250 sets of data and 150 recipes. The unit has built-in
safety and self-diagnostic systems. The controller notifies the operator if various faults, as listed
below, should occur:
¾ Power supply failure / Restoration of power
¾ Faulty air temperature probe
¾ Faulty food temperature probe
¾ High air temperature (above 140
o
F)
¾ Low air temperature (below -35
o
F)
¾ High food temperature (above 180
o
F)
¾ Low food temperature (below 35
o
F)
As an option, the unit can be operated by a PC. The PC interface allows the operator to remotely
program the unit, operate it, download the data and print the data.
OPERATING MODES
The operator can choose from the following modes:
AUTOMATIC MODE
This is the preferred mode, in which all the food probes are active and take part in controlling the
chilling or freezing process. The cycle will never proceed to its next step until all the probes have
reached their set breaking temperatures. The operator needs only to select the recipe number of
the food to be controlled by each probe (up to 150 recipes can be programmed), then insert each
probe into its food. It is recommended that the operator remove the food when its temperature
starts to flash and the display shows “Ready”. The unit will automatically switch into holding mode
(cavity air temperature between 35
o
F and 42
o
F) when all the food have reached the end cycle
programmed temperature.