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General Rules of Thumb [ Page 31 ]
Pre-Chill the cabinet for thirty (30) minutes before you do first load.
(to remove interior residual heat)
Doubling the food thickness triples the pull-down time.
Don't stack food or containers on top of or alongside of each other.
(this increases the "thickness)
Covering the food increases pull-down time by 10%-30%.
Pull-down rate initially is about 2°F per minute and approaching final temperature is about 2
minutes per degree F.
"A watched pot never boils"
Factors affecting blast chill pull-down times:
(A) Initial food temperatures
(The hotter the initial food temp., the longer the pull-down time)
(B) Final food temp. (the colder the final temp., the longer the pull-down time)
(C) Food "thickness"(the greater the distance from geometric "core" center of food to its
surface, the longer the pull-down time)
(D) Food density (the greater the density, the longer the pull-down time)
(E) Container surface area(the smaller the surface area, the longer the pull-down time)
(F) Container material (metals are conductors which will shorten the length of pull-down
time, while plastics are insulators which will increase pull-down time)
(G) Covering material (metal preferred, same reasons as above)
(H) Covering method (Covering which is in direct contact with the food will pull-down
quicker than covering that is stretched tight leaving a "dead air" space between cover
and food. Air acts as an insulator and will increase the pull-down time)
(I) Amount (weight) of food put in as compared to rated capacity (exceeding rated
capacity will lengthen the time of pull-down)