Filter
Top Products
3
QC 11, QC 600 & BQCF 40 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 and hold for 2 seconds 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