Technical information

INTRODUCTION
3
A. Introduction
The Models AP40BC250-12, AP40BC250-2-12, BCCP-1, BCCP-2, and BCIP Blast Chillers are used to rapidly chill
cooked foods to temperatures suitable for storage in a refrigerator. Blast chillers are sophisticated refrigeration machines
capable of lowering the core temperature of most foods from 160°F to 38°F in less than two hours. Blast chilling
operations employ high velocity cooled air flow to assure even cooling of the entire food product, and to quickly bring the
food temperature through the danger zone in which bacteria multiply rapidly. This is done in accordance with HACCP,
FDA and all state regulations.
Cooked food rapidly loses its quality and aroma if it is not served promptly. Natural bacteria growth, the main reason why
food becomes stale, takes place at an exponential rate between 140°F and 40°F. However lower temperature has a
hibernating effect that increases as the temperature drops, thereby gradually reducing bacterial activity until it stops
altogether. Only fast reduction of the temperature at the product's core allows its initial characteristics to be maintained
intact. The HurriChill™ blast chiller gets food through this high-risk temperature band rapidly, cooling the core of the
product to 40°F within 90 minutes. This conserves food quality, color and aroma while increasing its storage life. After
blast chilling, the food can be preserved at 38˚F for up to 5 days.
A.1. Controller Features
The electronic control system is solid state and is based on the latest microprocessor technology. The display is VFD
Industrial Type. It displays (4) lines of 20 characters each and allows operator viewing from any angle. The display is
programmed to show clear step-by-step instructions and operating data. It is capable of storing 250 sets of data and 150
recipes. The unit has built-in safety and self-diagnostic systems. The controller notifies the operator if various faults, as
listed below, should occur:
 Power supply failure / Restoration of power
 Faulty air temperature probe
 Faulty food temperature probe
 High air temperature (above 140
o
F)
 Low air temperature (below 0
o
F)
 High food temperature (above 180
o
F)
 Low food temperature (below 35
o
F)
As an option, the unit can be operated by a PC. The PC interface allows the operator to remotely program the unit,
operate it, download the data and print the data.
A.1.1. Operating Modes
The operator can choose from the following modes:
A.1.1.1. Automatic Mode
This is the preferred mode, in which all the food probes are active and take part in controlling the chilling process. The
cycle will never proceed to its next step until all the probes have reached their set breaking temperatures. The operator
needs only to select the recipe number of the food to be controlled by each probe (up to 150 recipes can be programmed),
then insert each probe into its food. It is recommended that the operator remove the food when its temperature starts to
flash and the display shows “Ready”. The unit will automatically switch into holding mode (cavity air temperature between
35
o
F and 42
o
F) when all the food have reached the end cycle programmed temperature.
A.1.1.2. Manual Mode
Operating time is set manually, by the operator, for the meal that has been chosen. Air temperature is controlled by the air
probe. If the food probes have been inserted into the food they will provide temperature readouts only. The unit will
automatically switch into the holding mode at the end of the cycle.