Culinary Arts and Management Workbook

Blast Chiller

Principle Uses:

• Rapid chilling of food
• Shock freezing of fo od

Special Characteristics:

• Provides soft or hard chilling modes
• Provides shock freezing mode
• Provides UV sterilization of cabinet interior
• Chilling or freezing time is measured in minutes or factions of a minute rather than hours

Operating Hints:

• Capacity per cycle is ten 12" x 20" x 2.5" deep pans containing up to 110# of food for chilling or 66# for freezing
• Consult manual for task specific settings

Cleaning:

• Remove shelving and take to dishroom
• Use mild detergent solution to wash interior and exterior.  Rinse and dry all surface
• Return shelving to cabinet
• Finish outside surfaces with stainless steel polish