9
Notions on air probe
The air probe (not accessible, not visible and that cannot be changed by the user) constantly monitors the
temperature of the air inside the chamber.
This serves to:
• carry out security checks
• maintain a constant air temperature in the chamber during the “storage mode” after the blast chilling and
rapid freezing cycles.
Containers and lids
It is recommended to use trays and containers the less deep possible, in any case not exceeding 65 mm.
Avoid covering the trays and containers with lids or insulating films: with greater surface area of the food
exposed to contact with cold air, less blasting time is required.
Important! Ensure that containers are suitable for use at low temperatures (-40°C).
Machine loading
Make sure that the foods to be cooled and/or frozen rapidly are not overlapped and do not have thicknesses
greater than 5-8 cm. Do not overload the machine as established by the manufacturer:
Blast chilling: 7 kg or
Rapid freezing: 4 kg
Make sure that a sufficient gap is maintained between the trays, so as to allow adequate passage of air and
possibly distribute the load over all the grids.
The maximum load for each grid is 5 kg.
Product temperature
Important! Avoid keeping cooked foods to be chilled and/or frozen quickly, for a long time at room
temperature. If kept at room temperature foods are submitted to the following negative transformations:
- they lose moisture
- they lose their initial quality (color, smell, taste, etc...)
- there is greater possibility of bacterial contamination
For these reasons it is advisable to begin the blast chilling and/or rapid freezing cycle as soon as the
preparation and/or cooking is completed, taking care to start the cooling cycle when the product has a
temperature not exceeding 70°/80°C.
Important! If containers at very high temperatures (above 80°C) are introduced, it is advisable to pre-cool
the vacuum chamber (i.e. with nothing in it) and it is recommended not to place hot containers directly on
the bottom of the cell, but on the racks provided.
