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• Place probes into thickest part of the product.
• With product like chicken the probe should not be placed
where it is touching bone.
• With full pans of product such as casseroles locate the
probe in pan center.
• In all cases probe tip should not touch pan bottom. Use
probe adapters (shown below) with soft products.
Placing Probes/Loading Pans
3 TRAULSEN RBC50, RBC100 & RBC200 BLAST CHILLER TRAINING GUIDE
Basic Probe Placement
Proper Probe Placement
Probe 1: Grouped product (2 pans whole roast chicken)
Probe 2: Other Product One (1 pan chicken cutlets)
Probe 3: Other Product Two (1 pan baked beans)
Probes & Multi-Batching
Covering Product
• Covering product is recommended but
not absolutely required.
• If used, plastic wrap/aluminum foil must
be placed in direct contact with product
surface.
• Some starch products are likely to dry
out if not covered (ex. mashed
potatoes, pasta, rice, cous cous, etc.).
• Covering is recommended to prevent
drying if product will not be removed
when done or left inside overnight.
NOTE
Using probes with small size
products (like chicken strips) is
not recommended. See CHILL
BY TIME for correct chilling
method.
Properly placed
Probe
Probe Adapter
Detail
• It is OK to load more than one type of product.
• When loading more than 3 pan levels it will be
necessary to group like products together, using one
probe for each product group (see example at left).
Probe 1
Probe 2
Probe 3