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TECHNICAL SERVICE & REPLACEMENT PARTS
Victory Refrigeration strives to provide excellent customer service along with quality equipment. To
help us better assist you, a serial number and/or model number must be provided when contacting the
technical service or parts department. The data plate is located inside the reach-in cabinet on the right
side wall. Roll-in blast chiller data plates are placed on the exterior of the back panel that supports the
controller. All serial numbers are recorded and kept indefinitely.
RULES OF THUMB
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Pre-chill the cabinet for thirty (30) minutes before you do first load (to remove interior residual heat).
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Doubling the food thickness triples the pull-down time.
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Don’t stack food and/or containers on top or alongside of each other.
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Covering the food increases pull-down time by 10% - 30%.
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Pull-down rate initially is about 2°F per minute and approaching final temperature is about 2
minutes per degree Fahrenheit.
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Factors affecting blast chill pull-down times:
1. Entering food temperatures (the hotter the initial temperature, the longer the pull-down time).
2. Final food temperature (the colder the final temperature, the longer the pull-down time).
3. Food “thickness” (the greater the distance from geometric “core” center of food to it’s surface
pull-down time).
4. Food density (the greater the density, the longer the pull-down time).
5. Food thermal conductivity (the lower the conductivity, the longer the pull-down time).
6. Food specific heats (the higher the specific heat, the longer the pull-down time).
7. Container surface area (the smaller the surface area, the longer the pull-down time).
8. Container material (metals are conductors and render a shorter pull-down than plastics which
are insulators).
9. Covering material (metal preferred instead of plastic for reasons above).
10. Covering method-cover such as aluminum foil or a “stretch wrap film” placed in direct
contact with food eliminates the “dead air space” between the cover and the food. Since
“dead air space” is an insulator, elimination of reduction of it shortens pull-down time.
11. “Delta T” is temperature difference between the food and the blast of air. The greater the
“Delta T” the quicker the pull-down time.
12. Air velocity (the greater the air velocity across the food, the faster the pull-down time).
13. Amount (weight) of food put in as compared to rated capacity of machine. Exceeding the
capacity increases the pull-down time.
14. Mechanical problems (equipment not operating at full efficiency takes longer to pull down)