Filter
Top Products
VI. c - GROUPING FOODS TO FORM BATCHES (cont’d):
AVG. COOLING TIME
FOOD RELATIVE TO WATER
LASAGNA +89%
CHILI +64%
MASHED POTATOES +64%
MEAT LOAF (WHOLE) +61%
RICE +61%
CREAM OF WHEAT +60%
KERNEL CORN +58%
SOUP (THICK TYPES) +49%
BAKED POTATOES +47%
CHOPPED STEAKS/GRAVY +43%
REFRIED BEANS +43%
SPAGHETTI/MEAT SAUCE +39%
GREEN BEANS +39%
SCRAMBLED EGGS +36%
MACARONI & CHEESE +33%
CHICKEN BREASTS +12%
WATER 0%
VI. d -
MAXIMUM LOAD PER BATCH:
Model RBC50 has a maximum recommended capacity
of 50 lbs. of food. This would be approximately five (5)
12” x 20” x 2-1/2” pans with 2” thick product.
Model RBC100 has a maximum recommended capac-
ity of 100 lbs. of food. This would be approximately
ten (10) 12” x 20” x 2-1/2” pans with 2” thick product.
Models RBC200 and RBC200RT have a maximum rec-
ommended capacity of 200 lbs. of food. This would be
approximately twenty (20) 12” x 20” x 2-1/2” pans (one
cart) with 2” thick product.
Models RBC400 and RBC400RT have a maximum rec-
ommended capacity of 400 lbs. of food. This would be
approximately forty (40) 12” x 20” x 2-1/2” pans (two
carts) with 2” thick product.
All Blast Chiller units will provide more uniform cool-
ing of the food if they are setup close to their capacity
of food with each blast chill cycle. This is due to the
fact that the heat being removed from the food tends
to moderate the temperature of the air being circulated.
Lightly loaded blast chill cycles tend to run with colder
air temperatures, which can cause the food to freeze
near the outside surfaces of the pans. The soft chill
cycle should be used if the chiller is loaded less than
50% of capacity.
VI. e - PAN PLACEMENT IN THE UNIT:
All pans of food with a batch should be grouped to-
gether in the same area of the unit (i.e. Top, Middle, or
VI. BLAST CHILL OPERATION (cont’d)
SLOWER
FASTER
VI. e - PAN PLACEMENT IN THE UNIT (cont’d):
Bottom). This will facilitate easier removal from the
unit if more than one batch is being blast chilled at the
same time, but have different completion times.
In the RBC50 model, air flows through the unit in a
horizontal plane from right to left, and left to right, there-
fore, there is no significant difference if the pans are
placed toward the rear of the unit or toward the door.
In the RBC100 model, air flows through the unit in a
horizontal plane from right to left, therefore, there is
no significant difference if the pans are placed toward
the rear of the unit or toward the door (see figure 14).
On the Roll-In and Roll-Thru models, it is recommended
that the slower cooling foods within the batch be placed
in the area of the cart which will be toward the rear of
the Blast Chill interior (away from the door). This area
of the unit receives the incoming air from the blowers
and is slightly cooler than the air passing over the pans
nearest the doors (see figure 15).
Fig. 14
AIR FLOW
-8-
Fig. 15
Door
Rear Of
Interior
Faster
Cooling
Food
BATCH
#1
BATCH
#2
Slower
Cooling
Food