Cres Cor Refrigerator CCBC 12 75 User Manual

FL 2242

Feb. 2000

BLAST CHILLERS

MODEL NUMBERS

CCBC-4-35

CCBC-12-75 CCBC12-UA-100

INSTALLATION, OPERATION & SERVICE

MANUAL

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INTRODUCTION

[ Page 1 ]

BLAST CHILLER INTRODUCTION

THE BLAST CHILLER is the easiest and simplest way to chill foods safely without additional labor. All food

service operators prepare foods in advance or chill foods at the end of a workday. More often than not the foods

are chilled in standard refrigeration, often creating an unsafe time and temperature environment. In using a

BLAST CHILLER food products are produced in the same manner and with the same equipment which is

used for conventional food preparation and chilled in a BLAST CHILLER. The BLAST CHILLER

resembles a reach in refrigerator. The BLAST CHILLER is a unit that moves cool air at a high circulation

over the top and bottom of each pan thus ensuring a rapid even chilling time. Almost all foods are chilled

within 2 hours out of the danger zone 140°F to 41°F. The time necessary to bring the internal food temperature

to 41°F. (5°C) is affected by the food density, moisture content and the food’s ability to retain heat. Blast

chilled food has a shelf life of five days, including day of production and service. Blast chilling works well

with a wide range of menu items. Nearly any food product that can be portioned into a standard 2-1/2” hotel

pan can be successfully blast chilled. These systems are used for services from 50 to 10,000 meals per day.

STEPS IN THE BLAST CHILL PROCESS

Prepare all food products to the point of consumption. Within 30 minutes, portion into 2-1/2 inch deep

half-full pan or sheet pan at a depth of no more than 2 inches and weight of no more than 8 lbs.

Place pans of cooked product in the BLAST CHILLER and strategically place probe in the center of

the pan where the internal temperature is brought down to approximately 41°F (5°C) within 90 minutes.

At the completion of the “chill cycle” the pans of food product are removed and covered with either a

film wrap or stainless steel lid and labeled.

The product is stored in a refrigerator and maintained at a temperature between 33°F (1°C) and 38°F

(3°C).

The food product is rethermed just prior to the required meal service in bulk or individual portion.

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[ Section 1-Description ]

[ Page 2 ]

Chill Processing Under-Counter and Reach-In Refrigerator/Storage Cabinet

CCBC-4-35

The CCBC-4-35 is ideal for food service operations, which require a small volume blast chiller. This

model is capable of chilling 35 lbs. of food product to 38°F in approximately 90 minutes. Daily capacity

is over 140 lbs. Of processed product.

The comprehensive control panel features built in-alarms and can control the chilling process with the

food core temperature probe or the digital timer.

At the end of the blast chill cycle the cabinet automatically reverts to a 38°F storage refrigerator.

CCBC-12-75 & CCBC-12-UA – 100

The CCBC-12-75 and CCBC-12-UA-100 are ideal for small to medium size food service operations,

which require a blast chilling capability. The CCBC-12-75 is capable of chilling 75 lbs. of food product

to 38°F in approximately 90 minutes. The daily capacity is over 300 lbs. of processed product. The

CCBC-12-UA-100 is capable of chilling 100 lbs. of food product to 38°F in approximately 90 minutes.

Daily capacity is over 400 lbs. of processed product

The comprehensive control panels feature built-in alarms and can control the chilling process with three

food core temperature probes or the digital timer.

At the end of the chill cycle the cabinet automatically reverts to a 38°F storage refrigerator.

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[ Section 1-Description ]

[ Page 3 ]

CCBC-4-35 Chill Temp Blast Chiller

Standard Features:

ꢀ Stainless Steel Exterior and Interior

ꢀ Two Operational Features:

Blast Chill Processing Refrigerator

38°F Storage Refrigerator

ꢀ Operational Indicator Panel with Microprocessor:

Blast Chill Cycle Controlled Automatically by Either a Food Probe or Digital Timer

Four (4) Preset Chilling Times: 30, 60, 90, and 240 minutes

Cabinet Temperature Digital Display

Food Temperature Digital Display

Defrost Mode Indicator

On/Off, Blast Chill Cycle and Cancel Buttons

ꢀ Power Failure Alarm

ꢀ Stainless Steel Top, Front, Sides, Door and Interior

(continued)

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[ Section 1-Description ]

[ Page 4 ]

ꢀ Flush Mounted Doors, Anti-Condensation Heaters and Removable Magnetic Door

Gaskets

ꢀ Four (4) Pairs of Adjustable Panslides for 12" x 20" x 2 1/2" Pans

ꢀ Heavy Duty Casters

ꢀ Hot Gas Condensate Vaporization

ꢀ Large Surface Area Evaporator and High Velocity Fan

ꢀ CFC Free R-134A Refrigerant

SPECIFICATIONS

Capacity (lbs/90 mins)

Width

Depth

Open Door Depth

Height

ELECTRICAL DATA

Voltage

Amperage

Feed Wires & Ground

*10 Ft. Cord Installed

*Requires dedicated 15Amp. Service

35 lbs.

28"

32"

58 3/4"

34.5"

208/230V - 60/1

NEMA 6-15P

Clear Door Width

Clear Door Height

Number Of Tray Slides

REFRIGERATION DATA

R134a refrigerant

Compressor HP

BTU/HR

21 1/4"

15"

4 Sets (2ea)

WEIGHT

Crated

Uncrated

CRATED DIMENSIONS

Width

Depth

275 lbs

265 lbs

3/4 HP

3,706

31"

34"

39"

100°F Ambient

Evaporating@+5°F

Height

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[ Section 1-Description ]

[ Page 5 ]

CCBC-12-75 Reach-In Blast Chill

Standard Features:

ꢀ Stainless Steel Exterior and Interior

ꢀ Two Operational Features:

Blast Chill Processing Refrigerator

38°F Storage Refrigerator

ꢀ Operational Indicator Panel with Microprocessor:

Blast Chill Cycle Controlled Automatically by Either Food Probes or Digital

Timer

Four (4) Preset Chilling Times: 30, 60, 90, or 240 Mins.

Cabinet Temperature Digital Display

- Defrost Mode Indicator

(continued)

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[ Section 1-Description ]

[ Page 6 ]

Power Failure Alarm

Three (3) Food Probes with Digital Temperature indicator

ꢀ Seven (7) Day Temperature Recorder with Printout Demand

ꢀ Stainless Steel Front, Sides, Door and Interior

ꢀ Flush Mounted Doors, Anti-Condensation Heaters and Removable Magnetic Door Gaskets

ꢀ Twelve (12) Pairs of Adjustable Panslides on 3 1/2" Centers for 18" x 26" Sheet Pans

ꢀ Six (6) Wire Racks.

ꢀ Heavy Duty Swivel Casters with Locking Brakes on the Front

ꢀ Condensate Disposed of Automatically

ꢀ Large Surface Area Evaporator and High Velocity Fan Contained in a Separate Service

Compartment

ꢀ Automatic Defrost

ꢀ CFC Free R-134A Refrigerant

SPECIFICATIONS

Capacity

Width

Depth

Open Door Depth

Height

Clear Door Width

Clear Door Height

Number Of Tray Slides

Number of Wire Racks

REFRIGERATION DATA

Compressor HP

BTU/HR

ELECTRICAL DATA

Voltage

Amperage

Feed Wires & Ground

*10 Ft. Cord Installed

*Requires separate 20Amp. Service

WEIGHT

Crated

Uncrated

75 lbs.

35 1/2"

32"

208/230V 60/1

58 1/4"

77 1/2"

18 1/4"

48 1/2"

12 Sets (2ea)

NEMA 6-20P

598 lbs

548 lbs

CRATED DIMENSIONS

1.5 HP

7,188

Width

Depth

Height

37 1/2"

38"

100°F Ambient

Evaporating @ +5°F

79"

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[ Section 1-Description ]

________[ Page 7 ]

The CBBC-12-UA-100 Reach-In Blast Chiller

Standard Features

Stainless Steel Exterior and Interior

ꢀ Two Operational Features:

Blast Chill Processing Refrigerator

38°F Storage Refrigerator

ꢀ Operational Indicator Panel with Microprocessor:

Full Microprocessor Controlled by a Digital Timer

(continued)

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[ Section 1-Description_]

___

____[ Page 8 ]

On/Off Switch with Blast Cycle and Cancel Button

Digital Temperature Display and Defrost Indicator

Power Failure Alarm

Food Probe with Digital Temperature Indicator

ꢀ Galvanized Stee1 Top Stainless Steel Top, Front, Sides, Door and Liner

ꢀ Flush Mounted Doors, Anti-Condensation Heaters and Removable Magnetic; Gaskets

ꢀ Twelve (12) Adjustable Universal Angles

ꢀ Heavy Duty Swivel Casters with Locking Brakes on the Front

ꢀ Automatic Defrost

ꢀ Condensation Disposed of Automatically

ꢀ Large Surface Area Evaporator and High Velocity Fan Contained in a Separate Compartment

ꢀ CFC Free R-404A Refrigerant

SPECIFICATIONS

Capacity

Width

ELECTRICAL DATA

Voltage

Amperage

100 lbs.

47"

39 3/8"

208/230 - 60/3

15.5

Depth

Feed Wires & Ground

Height

84"

Number Of Tray Slides

12 Sets (2ea)

WEIGHT

Crated

Uncrated

659 lbs

648 lbs

REFRIGERATION DATA

R404A refrigerant

Compressor HP

BTU/HR

CRATED DIMENSIONS

2 HP

10,400

Evaporating@+5°F

Width

Depth

Height

47"

39.375"

84"

100°F Ambient

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[Page 9]

Control Panel For

CCBC-4-35

1. Select Chill Mode

2. Select Hard or Soft Blast

3. Select Timer for probe or time of process

4. When satisfied with selections, press Check to Start Cycle

Probe Temperature Displayed

5. Press if you want to erase and start

programming over

Cabinet Temperature or "DEF" when in Defrost cycle

Control Panel For

CCBC-12-75 & CCBC-12-UA-100

1. Select Chill Mode

2. Select Hard or Soft Blast

3. Select Timer for probe or time of process

4. When satisfied with selections, press Check to Start Cycle

Probe Temperature Displayed

Cabinet Temperature or "DEF" when in Defrost cycle

5. Press if you want to erase and start

programming over

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[ Section 2-Installation ]

UNPACKING INSTRUCTIONS

[ Page 10 ]

IMPORTANT:

It is highly recommended that your refrigerator or freezer be installed by an authorized

CresCor Service Agency (List enclosed)

A. Receiving Shipment

Upon arrival, examine the exterior of the shipment packaging for any signs of rough

handling.

If the cabinet is damaged, it should be noted on the delivery slip or bill of lading and signed

to that effect. A claim must be filed immediately against the carrier indicating the extent

and estimated cost of damage incurred.

All units are performance tested and thoroughly inspected prior to shipment. Upon leaving the

factory all units are in perfect condition and the carrier signs to this effect.

B. Uncrating Procedure

WARNING:

DO NOT, Under any Circumstances, Lay Your New Equipment Down on Either The Back,

Front, or Sides!!!

1. Check for any instructions printed on shipping carton.

2. Remove protective cardboard corners, sides and top.

3. Next remove the shipping skid.

4. If any concealed damage is discovered at this time, notify the carrier in writing, and

retain all carton and packing materials until an inspection has been made or waived

by the carrier. Taking a photo of the damage is recommended.

CAUTION:

Exercise extreme caution when removing the wooden skid.

5. Please Note the Model and Serial Number located on the inside right hand wall of the unit.

Please take the time to write these numbers down and keep in a safe place. A space has been

supplied for this purpose on the last page of this manual. This will assure you quality service

and support in the future. Also take the time to register your equipment to activate the

warranty.

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[ Section 2-Installation ]

[ Page 11 ]

C. Removing Plastic Film

Stainless steel surfaces are protected with plastic film when shipped. The film is easily removed

by grasping an edge corner of the film and pulling it off.

D. Locating Your new Blast Chill Unit

The cabinet should not be placed in the immediate vicinity of ranges, ovens and other heat

radiating equipment. This will help to increase efficiency as well as lower operating costs. Self-

contained refrigeration is standard on reach-in chillers. Adequate air ventilation is mandatory

for the condensing unit in order to operate efficiently and to prevent excessive and damaging

operating temperatures. The Blast Chiller should be in an ambient room temperature of 85° or

less.

E. Leveling

The cabinet must be standing level on all four casters for the self-closing doors to operate

properly and for proper drainage of condensation from the evaporator. Casters are non-

adjustable, therefore the floor must be level.

F. Cleaning (refer to section 4)

G. Electrical Supply

All models (except the CCBC12-UA-100) are furnished with an electrical power cord & NEMA

plug, merely requiring that the appropriate NEMA receptacle is available at the installation

location. Model CCBC12-UA-100 requires a qualified electrician to furnish and install wiring

for the power supply. This must be connected to the identified terminals provided inside the

control panel. Refer to the appropriate wiring diagram furnished with the cabinet for guidance.

Electrical power of the current voltage, phase and ampacity must be supplied to the Blast Chiller.

The Chiller must have its own separate electrical circuit breaker with no other equipment or

appliance connected to that breaker. (Dedicated Circuit) See the cabinet data plate located on the

interior wall for the electrical requirements.

CHECK LIST (WITH POWER TURNED OFF)

***** EXAMINE THE FOLLOWING BEFORE START-UP! *****

CAUTION: ^{Make sure the power to chiller is turned off prior to making}

these checks to avoid the possibility of unexpected injury !!!

Check that above installation recommendations have been adhered to. Pay particular

attention to installation location for any potential excessive heat sources (oven, range,

etc.) or inadequate air ventilation conditions which can cause compressor overheating

problems and/or failure. If any such condition exists notify the owner to have the installer

correct before continuing.

Check refrigeration tubing for damage and that they are not touching or rubbing against

anything.

(continued)

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[ Section 2-Installation ]

[ Page 12 ]

Make sure cabinet is sitting level with all four (4) casters (or legs) in contact with the

floor.

Also make sure the door stays open when opened past 90 degrees.

Inspect magnetic door gasket to be sure it is making contact on all four (4) sides. Also

make sure it is not cut, torn, twisted or otherwise deformed.

Check installation of shelves or pan slides .

Check electrical power source for correct voltage, phase and ampacity. Refer to cabinet

data plate for requirements.

Remove electrical control box cover and check all wiring connections for a secure hold.

On rare occasions, rough shipping and handling conditions can result in loosening of

connections resulting in electrical problems.

Make sure all miniature circuit breakers are turned on.

10.

11.

Check all fan blades. They should turn freely without touching anything as they spin.

Check electrical power supply cord and plug for any damage and be sure it is not routed

in a way that would permit anyone to trip over it.

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[ Section 3-Operation ]

[ Page 13]

GENERAL OPERATION OF BLAST CHILLER

All CRESCOR BLAST CHILLERS have 3 basic modes:

Normal refrigeration storage 1°C/34°F to 3°C/38°F

Blast chill hard –10°C/14°F

Blast chill soft 1°C/34°

Normal Cycle 1°/34°F to 3°C/38°F

This is the storage temperature at which the food can be held.

Blast Chill Cycle (hard or soft)

During the blast chill hard cycle the air temperature inside the cabinet should go down to

approximately -10°C/14°F. This is for the timed or probe chilling cycle. Most applications will

use the hard cycle mode. During soft chill the air temperature stays above 0°C/32°F.

START UP INFORMATION

After you have completed all eleven (11) steps of the checklist, you are now ready to perform the

following steps:

1. Sanitize the inside of the cabinet and probes.

2. Turn on BLAST CHILLER left standby button-Display panel will indicate cabinet

temperature.

3. There may be an indicator “A7”. This indicates that there has been a power failure.

4. Press the red “x” cancel button to cancel alarm.

5. Allow the cabinet to chill in standard refrigerator mode for at least 30 minutes.

6. Run BLAST CHILLER (See HOW TO OPERATE below) without food product to

ensure all equipment is performing correctly. Use warm pans of water and place

probe tips in water to make sure the system is operating.

Do not submerge probes!

HOW TO OPERATE

The following instructions apply to all modes of CRESCOR BLAST CHILLERS

1. Turn on the chiller at least one half hour before use.

2. Check that the chiller is operating at storage temperature. Cabinet temp should be

40°F or lower.

3. Load the products to be chilled (see Loading Section page 4)

4. By pressing button ‘1’, select the ‘Chill’ mode

5. By pressing button ‘2’, select the desired blast function: "Hard Blast" or "Soft Blast".

( Use Hard Blast unless otherwise advised.)

(continued)

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[ Section 3-Operation ]

[ Page 14 ]

6) By pressing button ‘3’, select the Timer for the desired duration or probed blast. Default to

probe blast unless it is known how long a product will chill.

7) If a variety of products are used make sure one probe is strategically placed near the top

shelf, 1 in the center and 1 at a lower shelf. If a variety of products are used make sure one

probe is in the largest item to be chilled. Place the CCBC-4-35 probe in the most difficult

to chill item located on shelf 2 or 3.

8) When you are happy with your selected program press the "D" to start the blast cycle.

9) If you are not happy with your selection press the "x" button to cancel your 1/2/3. If

cancelled repeat the above steps.

10) The blast chilling will begin.

TIP: You may open the door during blast chilling. This will not interrupt the cycle. If you add

additional food product make sure to use an Unused Clean probe in the product.

On completion of the blast chill cycle, when the product has reached 37°F, a buzzer will sound,

and “DEF” will be displayed in the “CABINET TEMP” window of the control panel. “DEF”

indicates the unit is defrosting. The blast chiller converts to a standard refrigerator.

During the defrost operation the temperature in the chiller will not exceed +3°C/38°F and it is

therefore safe to leave products in the chiller during the defrost cycle.

NOTE: Product can be set for blast chilling at the end of the labor shift. The products will store

safely in refrigeration hold mode until the next shift up to 24 hours.

BLAST CHILL CYCLE/MODES

All BLAST CHILLERS allow the operator to use any of the 4 pre-programmed timed cycle and

a probe control blast chilling cycle with the option of soft or hard blast.

PROBE CONTROLLED

The probe blast chill cycle functions with the internal probe(s) supplied. The probe monitors the

core temperature of the food and will not permit the blast cycle to stop until the default

temperature of 3°C/38°F is reached. The last product to reach 3°C 38°F will discontinue the

blast chill cycle.

When controlling the cycle with the food probe, make certain that the probe or probes are located

in the center of the product before the blast cycle is started. On BLAST CHILLERS equipped

with three food probes the cycle will not finish until all three probes have reached the correct

temperature.

CAUTION:

Easier to chill items may actually freeze prior to the end of the blast chill cycle of the harder to

chill item.

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[ Section 3-Operation ]

[ Page 15]

To activate a blast chill cycle you must:

Choose the required store mode with button 1

Choose the require blast type with button 2

(select hard blast unless all items chilling are delicate)

Choose the blast duration or probe with button 3

(select probe unless you know how long it takes the product to chill)

As each selection is made the indicator LED will illuminate to show what is chosen.

Press the “D”to accept, or “x” to cancel.

At the end of the blast chill cycle there will be an audible alarm, which will cancel automatically

after 15 minutes. (It may also be cancelled with the “x” button.)

After the blast chill cycle the cabinet will revert to a standard refrigeration mode appropriate to

store the foods until ready to use or transfer.

LOADING OF PRODUCT

1. All food products should be placed in either a 2-1/2” hotel pan or a sheet pan.

2. With the exception of roasted meats, all products should not be more than 2” in depth.

1-1/2” is recommended for very dense items such a lasagna and beef stew.

3. There should not be more than 7 lbs. of product per shelf.

4. Roast meats should be cut in ½ or 1/3 to allow for more effective chilling.

5. All Products should be blast chilled uncovered unless a “skin” may be formed (in

cream soups and sauces).*

6. Creamed soups and sauces should be covered with plastic wrap. The plastic wrap

should be touching the product to allow quick chilling. *

7. Probe(s) should be placed in the center of the pan or roast meat.

DEFAULT MODE

To save time for repeated identical blast operations, the blast selections are remembered, so

when 1-2-3 are pressed again, the selections automatically adopt the previous settings on the first

push. So to repeat a blast chill mode, just push 1 2 3 “D”.

DEFROST

At the end of each cycle, the defrost cycle will automatically clear any ice from the evaporator.

During operation in storage mode a defrost will be performed automatically at the factory pre-set

interval of 6 hours.

*see general rules of thumb pg. 30 for more information.

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[ Section 3-Operation ]

[ Page 16]

If a blast cycle is cancelled and the defrost thermostat is measuring 1°C/32°F or less, the BLAST

CHILLER automatically goes into a defrost cycle.

When the BLAST CHILLER is in the defrost mode the “Cabinet Temp” window of the control

panel will display “DEF” During the defrost cycle some fans will stop running. This is normal.

When the defrost cycle is finished the compressor will run for approximately 90 seconds before

the fans operate.

Following every defrost period there is a 3 minute period during which a blast cycle cannot be

selected. This short interval is to allow for the water created by the defrost mode to dissipate.

The cabinet is now ready to start another blast cycle if desired.

During the defrost operation it is safe to leave products inside the blast chiller.

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[ Section 3-Operation ]

[ Page 17]

PRINTER

If equipped, the printer is activated after each blast cycle. The printer provides hard copy

historical data of cabinet performance or warning tickets to archive or act upon.

The following formats are available:

Midnight Ticket

At midnight, a ticket is automatically printed for archiving in the morning. The midnight ticket

provides the following information:

Time and date of printout and cabinet number

Cabinet temperature at time of printout

A graph of cabinet temperature over the preceding 24 hours

Demand Ticket

A ticket may be requested from the control panel by holding the printer 'On/Off' button for five

(5) seconds. This ticket provides the same information as the midnight ticket except that up to

seven (7) days of historical data are printed.

Alarm or Warning Ticket

A ticket is automatically printed if any condition is detected by the microcontroller, which may

need attention. The print function may be terminated by pressing the printer 'On/Off' button.

Main Power Failure Ticket

If the main power fails for more than five (5) seconds a ticket is automatically printed which

gives the time of power failure and the time at which power is stored.

Sensor Failure Ticket

If the controller detects that one of its sensors has failed, then a warning ticket will be printed.

Power Failure

A power cut does not cause the loss of any accumulated historical data and no re-programming is

necessary. The controller's battery is continually charged and provides emergency back up under

normal power failure conditions.

Installing New Paper and/or Ribbon

Paper:

1. Lift Up and pull Out the printer cover.

2. Remove old cardboard roll, insert new paper roll in position so paper is fed unrolling from

the bottom backside.

3. Fold paper end into a V shape and thread it through the slot over the ribbon cartridge.

4. Press "FEED" button on panel....paper should feed through slot, If not, redo step 4 and try

again until paper feeds through. Check for proper operation.

Ribbon:

To Remove:

Hold ribbon cartridge between thumb and pointer finger, pull gently but firmly out (towards you)

To replace:

Snap new cartridge in place and re-feed paper. Check for proper operation.

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[ Section 4- Maintenance ]

[ Page 18 ]

CAUTION !

HINTS:

1. Turn Off Blast Chiller

1. Use the mildest cleaning product that will

do the job

2. Always rub in the direction of polish lines to

Avoid scratching the surface.

2. Allow Cabinet to warm slightly.

3. Do not hose Blast Chiller.

ꢁWipe up spills as soon as possible.

ꢁClean regularly to avoid heavy dirt buildup.

3. Use only a soft cloth, sponge, fibrous brushes,

Plastic pads for cleaning and scouring.

4. Rinse thoroughly with fresh water after every

Cleaning operation.

5. Always wipe dry to avoid watermarks.

SOIL

CLEANER

Soap, ammonia or

METHOD

Routine Cleaning

1. Sponge on with cloth.

2. Rinse.

detergent* and water.

Stubborn spots

and stains

Mild abrasive made for

stainless steel.

1. Apply with damp sponge or cloth.

2. Rub lightly.

Probe

Antibacterial soap,

ammonia or detergent*

and water.

1. Remove excess food from probe.

2. Clean and sanitize.

Hard Water Spots

and Scale

Vinegar.

1. Swab or wipe with cloth.

2. Rinse and dry.

* Mild detergents include soaps and non-abrasive cleaners.

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[ Section 5- Troubleshooting ]

[ Page 19 ]

SERVICE & TROUBLESHOOTING

ꢀSetting or Resetting Time and Date

SET UP PROCEDURE

SWITCH

FUNCTION IN SPECIAL SWITCH MODE

I/O

ON/OFF SWITCH

When held in, displays the code for current parameter

Step back to previous parameter, and while held in displays the parameter

code. When released, displays the value of the parameter.

Advance to the next parameter. (same as above)

Increase the value of the current parameter.

ꢂ

Decrease the value of the current parameter

To set the parameters complete the following steps:

1. This can only be entered from the panel OFF mode.

2. Press and HOLD IN any key EXCEPT the ON/OFF key for three seconds.

3. While Holding key, press and release the ON/OFF key.

You will now be in the programming mode.

CODE

bss

bhs

bfs

sss

shs

sfs

bsd

bhd

bfd

PARAMETER

SET AT:

Blast Soft Stat

Blast Hard Stat

Blast Freeze Stat

Store Soft Stat

-16

-8

Store Hard Stat

Store Freeze Stat

Blast Soft Differential

Blast Hard Differential

Blast Freeze Differtial

Store Soft Differential

Store Freeze Differential

ssd

sfd

bd1

bd2

bd3

bd4

cab

ala

Blast Duration 1 (normally 30 min.)

Blast Duration 2 (normally 60 min.)

Blast Duration 3 (normally 90 min.)

Blast Duration 4 (normally 240 min)

Cabinet Number

Alarm Duration

Defrost Duration for Cabinet

Defrost Interval for Cabinet

240

900 (15 min)

Hex. Switch

ddc

dic

ddp

dip

det

N/A defrost Duration for PoD minutes, Set Manually

N/A defrost Interval Hours, Set Manually

Defrost Target Temperature

nth

day

Calander Year Setting

Calander Month Setting

Calander Day Setting

Calander Hour Setting

Calander Minute Setting

Set Accordingly

ute

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[ Section 5- Troubleshooting ]

ALARM CODES

[ Page 19a ]

7-Segment Display

The left hand window shows the cabinet wall temperature.

The right hand displays show the probe temperatures during a blast cycle, and are normally blank

during store. If a probe fails it will indicate pf (probe failure) during a blast.

Cab temp window also acts as a count up timer in probe blast.

If there is an alarm condition, the top probe display will show an alarm number a0 to a7

during store (see table below), but will still show the probe temperature during blast.

7-Seg Display

Alarm Condition

AIR ON SENSOR FAILURE

WALL SENSOR FAILURE

FIN SENSOR FAILURE

FOOD PROBE 1 FAILURE *

FOOD PROBE 2 FAILURE

FOOD PROBE 3 FAILURE

SPARE

POWER CUT DETECTED

* (Top Display On Front Panel Used For 3 Probe Systems)

Note: for each probe only one audible alarm and alarm printout is allowed to be issued

each day. This is to prevent excessive paper use and noise nuisance in the event of an

intermittent probe failure. However, repeated probe failures are displayed on the probe

display window, (top window in the case of 3 probe panels)

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[ Section 5- Troubleshooting ]

ꢀ Cabinet has no power to controller-display not lit:

[ Page 20 ]

1. Make sure the power is connected to the cabinet that the cord is plugged in on the

models with power cord and plug.

2. Check main circuit breaker at power supply panel; make sure it is on.

3. Model CCBC-12-UA-100 only, has an "isolator" (disconnect) switch on the control box,

make sure it is on.

4. Check circuit breakers inside cabinet control box; make sure all are on.

Check control power supply circuit safety klixon (some models). If tripped due to

having exceeded 158°F, some models must be manually reset by pushing the red reset

button (make sure power is turned off before doing this to avoid any unexpected

injury!). Other models will reset automatically.

5. Check fuse on PC board.

6. Check for loose wiring.

7. Check plug in connectors for interconnecting cords and cables from main to front

"Touch Pad" operators panel.

8. Defective communications ribbon cable.

9. Defective main or front PCB.

ꢀ Cabinet has power, display shows "OFF". Turn cabinet "on" by pressing "OFF/ON" button.

1. Compressor not running:

(a) Manually close compressor contactor (if utilized) temporarily to see if

compressor runs.

(b) If compressor runs, check compressor control circuit for problem.

(1) Is the Dual Pressure Control open?

Check for correct settings

Low or no refrigerant charge

Liquid Line Solenoid Valve (if used) not opening?

terminals.

(1) If no power to terminals, trace back until power is found. Correct

problem.

If single phase, check start relay and capacitor(s).

(2) If power is present at compressor terminals, check for stripped

compressor overload and/or "open" or grounded compressor-motor

windings.

2. Compressor does run:

(a) Compressor short cycles.

(1) Check DPC settings. Cut-in and/or differential may need to be

adjusted.

(2) Check refrigerant charge may be low.

If low, or no charge, check for leaks, repair and recharge as

necessary.

(3) Check if thermostatic expansion valve is feeding properly.

(4) Check Chiller Store Thermostat ("St 1") and Differential ("Dt 1")

settings.

(5) Check the "fin" and "air on" thermocouples at main PCB to make sure

they are not interchanged.

(continued)

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[ Section 5- Troubleshooting ]

[ Page 21 ]

3. Compressor runs continuously.

(1) Check compressor for "pumping" efficiency.

(2) Door not closed tight or gasket leaking.

(3) If no DPC, or if DPC set too low to open, check refrigerant charge

and/or thermostatic expansion valve for adequate feeding.

ꢀ Cabinet has power, display shows "Sto", but load of hot food takes extremely long to chill:

1. "Sto" is the storage mode and cannot chill food properly. You must first choose a

"PROGRAM" and then press "BLAST" in order to make the machine do a blast chill

cycle to quickly chill hot food.

ꢀ In "BLAST" mode, unit runs, but doesn't chill the food fast enough.

1. Food too "thick" - limit 2 inches maximum for optimum performance.

2. Food too hot when placed inside - temperatures above 160°F increase pull-down time

proportionally.

3. Too much food - exceeding rated pounds of capacity increases pull-down time

proportionally.

4. Food covered (air trapped between food and cover is and insulator).

5. Container too large (distance from outside of container to center of food within is too

great, shouldn’t exceed 2 inches for optimum performance).

6. Container material is plastic (an insulator) instead of metal (a conductor).

7. If cabinet was off did not pre-chill before loading with hot food.

8. If using timed program, incorrect amount of time being selected.

9. Mechanical problem:

(a) Inadequate refrigerant charge.

(b) Thermostatic Expansion Valve defective.

(d) Evaporator coil iced (see below for possible causes).

(e) Inadequate refrigeration (BTUH) capacity:

Condensing unit ambient, or too high

Condenser fan not working (if air cooled)

Condenser dirty

Compressor inefficient (or defective)

Refrigerant line restriction

Evaporator coil iced:

1. Check how cabinet is being operated:

(a) Placing load of hot food inside and merely closing door is improper use.

Doing this keeps unit in the storage ("Sto") mode resulting in extremely long

pull-down times and does not initiate an automatic defrost. As a result the

evaporator coil becomes heavily iced.

(b) Must run a "BLAST" cycle for automatic defrosting to occur.

(continued)

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[Section 5-Troubleshooting ]

[ Page 22 ]

2. Door not shut tight

3. Gaskets leaking

4. Check defrost heater operator (if used):

(a) Defective heater

(b) Blown fuse (if used)

5. Check defrost settings:

(a) Check defrost thermostat ("St 5") setting

(b) Check defrost differential ("dt 5") setting

(d) Check Defrost Length Switch on main PCB control box.

6. Check that ambient temperature has not exceeded 100°F or 100% humidity.

ꢀ Display reads - 58° F

1. Thermocouple is "open" :

(a) If food probe, check the make sure it's plugged into probe receptacle properly

(b) Check for loosened thermocouple wire connection at all connections

(d) Temperature display not believable - responds in reverse:

Polarity of thermocouple wire is reversed

ꢀ Evaporator won't run:

1. Breaker not on (if equipped)

2. Motor overload tripped (if equipped)

3. In post-defrost "Drip" period

4. "Fan door" switch is open (if equipped)

5. Blown fuse (if used)

6. Defective contactor (if equipped)

7. Motor defective

ꢀ Printer problems (if equipped) :

1. Printer doesn't run:

(a) "Link" (jumper) on main PCB not installed

(b) Damaged communications "ribbon" cable

(d) Defective PCB

2. Printer "runs", but no paper comes out:

(a) Check if paper roll is loaded

(b) Check for jammed paper tape -

Before loading a new roll, make sure free end of tape is pulled

completely away from the roll. Remove any paper residue. (The

residue will undoubtedly result in a paper jam).

Carefully remove any paper residue from printer platen, otherwise

another jam could occur.

3. Printer runs, but paper comes out with no printing:

(a) Check if printer has ribbon cartridge installed

(b) Check ribbon - condition may be out of ink, dried out, or torn

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[ Section 5-Troubleshooting ]

[ Page 23 ]

place

4. Printer is printing backwards and all characters reversed

(a) Paper tape is feeding incorrectly over top of printer ribbon. This can readily

occur when inserting a ribbon cartridge with paper tape still protruding from

the printer. The ribbon must be on top of the paper in order to print

correctly.

5. Paper rolls and ribbon cartridges are available from CresCor Authorized Parts

Distributors.

ꢀ Odors inside cabinet:

1. Spilled food inside - clean as required

2. If not being used for a long period of time, turn off, clean interior and keep door open

to ventilate. Alternatively after cleaning, place and odor absorbent such as baking

soda inside with the door kept closed. Remove before restarting.

ꢀ Alarm conditions:

1. Cabinet wall temperature above 38°F more than 60 minutes

2. Defrost termination on time instead of temperature

3. Compressor overheating (if temperature is greater than 217°F for 1 minute)

4. Compressor run (if the compressor runs continuously for more than 6 hours in either

blast mode or storage mode)

5. Faulty sensor (including food probe)

6. Loss of power for 5 seconds or more

7. Dead battery

ꢀ Food dried out

1. Uncovered containers

2. Left in storage too long

ꢀ Food frozen

1. Too long blast cycle

(a) Choose a shorter timed program

(b) Use the probe program

2. Uneven food portions-thinner foods can freeze by the time thicker portions reach

temperature

3. Monitor temperatures more frequently if uneven food loads and remove those when

reaching end temperature

4. Food probe defective

5. Stat 1 set too warm

ꢀ Food not cold enough

1. Timed cycle too short

2. Stat 1 set too warm

3. Food probe tip not in center of food

4. Defective probe

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[ Section 6 – Parts and Drawings ]______________________ __

[ Page 24 ]

Parts List and Breakdown Drawing of Blast

Chillers

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[ Page 25 ]

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[ Page 26 ]

PARTS LIST CCBC-4-35 BLAST CHILLER 208V 60HZ SINGLE PHASE

Drawing Number

Description

Part Number

COMPRESSOR CAJ 4492Y R134A

CONDENSER 3X11X21

WCOMP 345

WCOND 250

DRIER 1/4 X 3/16 SWEAT T R134A

SIGHT GLASS 1/4" SWEAT

RECEIVER 2.2 L

WDRIER 110

WSIGHT 020

WRECEIVER 060

WVALVE 196

EXPANSION VALVE BODY TEN 2 R134A

1/4" SOLDER ADAPTOR

WVALVE 198

ORIFICE NO. 3

WVALVE 201

CONDENSOR FAN MOTOR 16 WATT

CONDENSOR FAN BLADE 10" 27° PITCH

CONDENSOR FAN PLATE

WMOTOR 270

WBLADE 070

WCFP/WBC35/99/1

WMOTOR 420

EVAPORATOR FAN 315MM AXIAL FAN (ZIEHL EBM)

EVAPORATOR WIRE FAN GUARD 50MM DEEP

EVAPORATOR FAN PLATE

RACKING

WGUARD 090

WEFP/WBC35/99/1

WLR/WBC35/99/1

WPROBE 100

10a

11a

FOOD PROBE

FLANGED SOCKET

WPROBE SOCKET 010

WUCT/WBC35/99/1

WUCB/WBC35/99/1

WGASKET 905

WHINGE 020

UNIT COVER (TOP)

UNIT COVER (BOTTOM)

GASKET: 680MM X 430MM

HINGE PLATE: R7 OPAL-TOP

HINGE: SPRING LOADED

WHINGE 290

STANDARD DOOR

WWBC35 STD DOOR/99/1

WEVAP 485

EVAPORATOR 4X13X17

DRIP TRAY

WDT/WBC35/99/1

WHEATER 030

WDOOR NYLON NEW

WLADDERACK 020

WSCREW 140

DEFROST HEATER 3 BEND 300W

NEW DOOR NYLON

LADDERRACK MOUNTING BLOCK

SCREW: M6 X 12 POZI PAN ZINC T/T

WBC/SPEC B1 WITHOUT PT. NO 4253

AARDWARE FRONT PANEL

AARDWARE BACK BOARD NO PRINTER

1M RIBBON TO CONNECT TO FRONT & BACK

LEGS: S/S 4" SHORT STUD C/C PLATE

KLOCKNER MOELLER DIL 00M 190V 50HZ/220V 60HZ

6MM X 25MM ZINC POZI PAN TAP TIGHT SCREWS

S/S/ SLIDE 585MM (2 OFF PER SLIDE 276MM)

LATCH: UNIT COVER (CLIP)

STRIKE: UNIT COVER (CLIP)

8MM X 20MM ZINC SET SCREWS

REAR COVER

WLABEL 701

WAARDWARE 010

WAARDWARE 030

WLOGGER RIBBON 010

WLEG 050

WCONTACT 190

WSCREW 180

WS/SLIDE 06O

WLATCH 030

WSTRIKE 010

WSCREW 585

WRC/WBC35/99/1

WHGV/335X185/88/1

WPLUG 170

HOT GAS VAPORIZER

PLUG

CORD

WCABLE 520

WLADDERACK 010

LADDERRACK MOUNTING BLOCKS

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[ Page 27 ]

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[ Page 28 ]

PARTS LIST CCBC-12-75 BLAST CHILLER 208V 60HZ SINGLE PHASE

Drawing Number

Description

Part Number

COMPRESSOR FH4518Y 208/220V 60HZ

CONDENSER 4X17X17.5

EVAPORATOR FAN MOTOR 4X200MM AXIAL FAN ZIEHL

FLAT GUARD

WCOMP 365

WCOND208

WFAN 115

WGUARD 080

1.5 UF CAPACITOR 230V 60HZ

EVAPORATOR 4X12X41

WCAPACITOR 050

WEVAP311

SIGHT GLASS 3/8" SWEAT

DRIER 3/8" SUITABLE FOR H134A

EXPANSION VALVE TEN 2 R134A

3/8" SOLDER ADAPTOR 068-2060

ORIFICE NO. 3

WSIGHT 010

WDRIER 080

WVALVE 196

WVALVE 197

WVALVE 231

DEFROST HEATER 2X500 WATT 1 BEND

VAPORIZER HEATER 115 WATT 3 BEND

HEATER WIRE 4.35M 240V (57 WATT)

KLIXON 14T31 30210 L13C 9651

FOOD PROBE

WHEATER 400

WHEATER 010

WHEATER WIRE 340

WSTAT 410

14a

19a

WPROBE 1OO

PROBE SOCKET

WPROBE SOCKET 010

WAARDWARE 020

WAARDWARE 010

WAARDWARE RIBBON 020

WLABEL 746

AARDWARE FRONT PANEL C/W PRINTER

AARDWARE BACK BOARD

1.5M RIBBON TO CONNECT TO FRONT & BACK

LABEL: 3 PROBE F°

HIGH / LOW PRESSURE STAT

NEW DOOR NYLON

WSWITCH 360

WDOOR NYLON NEW

WHINGE 290

HINGE: SPRING LOADED

SWITCH: THERMAL HEATED 331-528

CASTOR 6" W/BRAKE

WSWITCH 200

WCASTOR 040

WCASTOR 030

WHINGE 070

CASTOR 6" NO BRAKE

HINGE PLATE: R4 OPAL/T2U

LADDERACK BLOCKS

WLADDERACK 020

WUC/WBC75/99/1

WCP/WBC75/99/1

WWBC75 STD DOOR/99/1

WGASKET 900

WLR/WBC75/99/1

WDT/WBC75/99/1

WBP/WBC75/99/1

WEFP/WBC75/99/1

WEBP/WBC75/99/1

WCFP/WBC75/99/1

WBIGHEAD 010

WSCREW 200

UNIT COVER

CONTROL PANEL

DOOR

GASKET 1295MM X 565MM

LADDERACK (1SET)

DRIP TRAY

BAFFLE PLATE

EVAPORATOR FAN PLATE

EVAPORATOR BAFFLE PLATE

CONDENSER FAN PLATE

BIGHEAD M/4T38 6X26

SCREW M6X25 POZI COUNTERSUNK

SCREW M6X25 POZI PAN ZINC T/T

ELECTRIC VAPORIZER

WSCREW 180

WEV/800X235/88/l

WMOTOR 410

CONDENSOR FAN 120W MOTOR

3.0 UF CAPACITOR 230V 60HZ

CONTROL PANEL BOTTOM

HINGE: BLACK PLASTIC

KLOCKER MOELLER DIL OM 190V 50HZ/220V 60 HZ

RECEIVER 2.2 LT

WCAPACITOR 060

WCPB/WBC75/99/1

WHINGE 560

WCONTACT 160

WRECEIVER 060

WBIGHEAD 060

WPLUG 160

BIGHEAD 316-F2/ST38 M5X5

MAINS PLUG

MAINS LEAD

WCABLE 510

LINER BASE

WS/SBASE 180

WTS/WBC75/99/1

WCPRC/WBC75/99/1

TRAY SLIDE

CONTROL PANEL REAR COVER

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[ Page 29 ]

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[ Page 30 ]

PARTS LIST CCBC-12-UA-100 BLAST CHILLER 208V 60HZ 3 PHASE

Drawing Number

Description

Part Number

COMPRESSOR TFH 4524Z 208/230V 60HZ

CONDENSER 4X17X17.5

WCOMP 833

WCOND208

EVAPORATOR FAN MOTOR 4X200MM AXIAL FAN ZIEHL

FLAT GUARD

WFAN 115

WGUARD 080

1.5 UF CAPACITOR 230V 60HZ

EVAPORATOR 5X45X16

WCAPACITOR 040

WEVAP348

SIGHT GLASS 3/8" SWEAT

DRIER 3/8"

WSIGHT 010

WDRIER 080

EXPANSION VALVE TES 2 R404A

3/8 SOLDER ADAPTOR 068-2060

ORIFICE NO. 3

WVALVE 191

WVALVE 197

WVALVE 231

DEFROST HEATER 2X500 WATT 1 BEND

VAPORIZER HEATER 115 WATT 3 BEND

HEATER WIRE 4.35M 240V (57 WATTS)

KLIXON 141T31 30210 L13C 9651

FOOD PROBE (3 EACH)

WHEATER 500

WHEATER 010

14a

19a

WHEATER WIRE 340

WSTAT 410

WPROBE 1OO

PROBE SOCKET

WPROBE SOCKET 010

WAARDWARE 070

WAARDWARE 040

WLOGGER CHIP 170

WAARDWARE RIBBON Sm

WLABEL 918

AARDWARE FRONT PANEL C/W PRINTER

AARDWARE BACK BOARD

LOGGER CHIP

1.M RIBBON TO CONNECT FRONT & BACK

NEW BLAST CHILL 3 PROBE C/W PRINTER

HIGH / LOW PRESSURE STAT

NEW DOOR NYLON

WSWITCH 360

WDOOR NYLON NEW

WHINGE 290

HINGE: SPRING LOADED

SWITCH: THERMAL HEATED

CASTOR 6" W/BRAKE

WSWITCH 200

WCASTOR 040

CASTOR 6" NO BRAKE

WCASTOR 030

HINGE PLATE: R4 OPAL/T2U

LADDERACK BLOCKS

WHINGE 070

WLADDERACK 020

WUC/WBC1I0/99/1

WCP/WBC1I0/99/1

WWBC110 STD DOOR/99/1

WGASKET 895

UNIT COVER

CONTROL PANEL

DOOR

GASKET: 1354MM X 627MM C/C

LADDERACK (1SET)

WLR/WBC110/99/1

WDT/WBC110/99/1

WBP/WBC110/99/1

WEFP/WBC110/99/1

WEBP/WBC110/99/1

WCFP/WBC110/99/1

WBIGHEAD 010

WSCREW 200

DRIP TRAY

BAFFLE PLATE

EVAPORATOR FAN PLATE

EVAPORATOR BAFFLE PLATE

CONDENSER FAN PLATE

BIGHEAD M/4T38 6X26

SCREW M6 X 25 POZI COUNTERSUNK

SCREW M6 X 25 POZI PAN ZINC T/T

ELECTRIC VAPORIZER

WSCREW 180

WEV/800X235/88/l

WMOTOR 410

CONDENSER FAN 120W MOTOR

CONTROL PANEL BOTTOM

HINGE: BLACK PLASTIC

WCPB/IWBC/110/99/1

WHINGE 560

KLOCKER MOELLER DIL OM 190V 50HZ/220V 60HZ

RECEIVER 3.3 LT

WCONTACT 160

WRECEIVER 070

WBIGHEAD 060

WCFC/WBC110/99/1

WSLID/WBC110/99/1

WCPRC/WBC110/99/1

WTHERM 230

BIGHEAD 316-F2/ST38 M5X5

CONDENSER FAN COWL (BEHIND FAN)

UIVERSAL ANGLES (24 PER CABINET)

CONTROL PANEL REAR COVER

THERMOCOUPLE TYPE T PTFE 2M

SHELF GARNET WHITE COATED (X12)

WSHELF 185

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General Rules of Thumb

[ Page 31 ]

ꢃPre-Chill the cabinet for thirty (30) minutes before you do first load.

(to remove interior residual heat)

ꢃDoubling the food thickness triples the pull-down time.

ꢃDon't stack food or containers on top of or alongside of each other.

(this increases the "thickness)

ꢃCovering the food increases pull-down time by 10%-30%.

ꢃPull-down rate initially is about 2°F per minute and approaching final temperature is about 2

minutes per degree F.

ꢃ"A watched pot never boils"

ꢃFactors affecting blast chill pull-down times:

(A)Initial food temperatures

(The hotter the initial food temp., the longer the pull-down time)

(B) Final food temp. (the colder the final temp., the longer the pull-down time)

surface, the longer the pull-down time)

(D)Food density (the greater the density, the longer the pull-down time)

(E) Container surface area(the smaller the surface area, the longer the pull-down time)

(F) Container material (metals are conductors which will shorten the length of pull-down

time, while plastics are insulators which will increase pull-down time)

(G)Covering material (metal preferred, same reasons as above)

(H)Covering method (Covering which is in direct contact with the food will pull-down

quicker than covering that is stretched tight leaving a "dead air" space between cover

and food. Air acts as an insulator and will increase the pull-down time)

(I) Amount (weight) of food put in as compared to rated capacity (exceeding rated

capacity will lengthen the time of pull-down)

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Contact Information

[ Page 32 ]

Please Send Serial registration information to :

Fax: (800) 378 – 8333

E-mail to: parts&[email protected]

Mail To:

CresCor

5925 Heisley Road

Mentor, OH 44060

Toll Free: 877-273-7267 Fax: 440-350-7267

See us online at: http://www.crescor.com

Questions?

Call and Speak To One Of Our

Friendly Service Counselors:

Ellery @ Ext. 319

Pat @ Ext. 214

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[ Page 33 ]

Notes

__________________________________________________________

Date Purchased

________________

Date of Installation ________________

Serial Number

Model Number

_________________________

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[Page 34]

MEATS*

Roasted Meats

Roasted meats should be prepared according to the recipe using roast guidelines for each

product.

Roast Beef (top round) - Follow recipe and roast guidelines. Recommended

doneness for rethermalization is about 140° F. (60° C.). Top round should be

quartered and placed in the blast chiller. If roast beef is used for cold sandwiches,

the end cooking temperature may be higher. If medium doneness is desired, roast

to 150° F. (65° C.). Do not overcook.

Pork Roast - Follow recipe and roast guidelines. Recommended doneness for

rethermalization is 165° to 170° F. (74° to 76° C.). Do not overcook or product

will be dry.

Lamb Roast - Follow recipe and roast guidelines. Recommended doneness for

rethermalization is 155° F. (68° C.). Do not overcook.

Proportioned Meats (hamburger patty, pork chop, Salisbury steak, etc.)

Cook according to recipe. If sauce or gravy is required, it should be prepared and chilled

separately from the portioned meat.

Steak (filet, strip, ribeye) - Broil steak to medium rare or preferred stage of

doneness. Blast chill immediately.

Salisbury Steak - Bake to 165° F. (74° C.) Drain well, remove all grease. Blast

chill. Add gravy after steak is chilled.

Pork Chops/Cutlets - Breaded, baked, or broiled chop is heated only to 165° F.

(74° C.) and blast chilled immediately. Add sauce or gravy after chilling.

Turkey/Chicken

Cook turkey or chicken whole or breasts according to directions to 170° F. (76° C.).

Blast chill immediately. Slice product to a 1/4" thickness, single layered. Pre-cooked

turkey products do not require roasting.

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[Page 35]

Seafood

Fish - Prepare all fish fillets according to recipe for breaded, baked, broiled,

steamed, etc. Be careful not to overcook. Blast chill immediately.

Shrimp/Scallops/Shellfish - Prepare according to recipe and blast chill

immediately. Be careful not to overcook. If prepared with a sauce (creole, etc.),

cook the sauce separate and mix together prior to retherm.

Casseroles and Stews

Stew and casseroles are very successful in cook/chill and rethermalization. Most recipes

should require little change for cook/chill. Products should be moist but hold form when

plated. Prepare and blast chill in 2-1/2" full pans.

Lasagna - Brown off convenience lasagna to remove extra moisture and blast chill.

Prepared from scratch, follow the recipe; do not overcook. Blast chill.

Beef Stew/Stroganoff, etc. - Cook/steam meat until tender. Prepare as stated in

recipe. Blast chill.

Chicken/Turkey/Beef Pot Pie - Prepare the chicken/turkey/beef and vegetable

sauce separately from the crust, pastry, or biscuit. Top product after chilling or at

point of rethermalization.

Stir Frys – Sauté / steam until meat is done and vegetables are crisp.

Pasta Casserole (Mac & Cheese, Turkey Tetrazzini) - Prepare sauce separately

from pasta. Blast chill. Mix product together chilled and rethermed.

Sauces and Gravies

For conventionally prepared gravies and sauces, substitute a portion of the flour or

cornstarch with a modified starch. A substitute of 30 to 50% by weight is recommended.

In preparing these sauces and gravies with the modified starch, the product must reach

170° F. (76° C.) and be held at the temperature for a minimum of 5 minutes. If this is not

done, the gravy or sauce will thicken during the chilled storage. To reduce the risk of

rancidity during refrigerated storage, use broth bases rather than meat or poultry

drippings. Commercial gravy or sauce bases contain modified starches and can be

substituted for conventionally prepared products.

Sandwiches/Specialty Items

See CresCor Retherm Oven Time and Temperature chart on Page 60 in CresCor

cookbook.

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[Page 36]

SOUPS

Conventional Soup

Prepare conventionally. For creamed soups, substitute a modified starch for a portion of

the thickening agent by 30 to 50%.

Canned Soup

No cooking is necessary for broth based soups. Cream soups should be diluted with milk

or water, mixed completely, and blast chilled.

Frozen Soup

Follow instructions on the soup container for preparing soup, blend thoroughly, and blast

chill.

VEGETABLES

Add seasonings to vegetables prior to panning. If margarine is added, a more even

distribution will occur with liquid margarine.

Frozen Vegetables

Frozen vegetables do not require cooking before rethermalization.

For bulk rethermalization, vegetables do not need to be cooked or blast chilled before

service and should be prepared as in conventional production.

Canned Vegetables

Canned vegetables do not require any cooking. All canned vegetables can easily be bulk

rethermed with little liquid remaining.

Fresh Vegetables

Many fresh vegetables can be used in cook/chill. The desired texture of the product will

determine the preparation procedure.

Zucchini/Yellow Squash Steam or stir fry to desired consistency then blast chill.

Broiled Tomato

Slice in half and sprinkle on topping. Broil to brown topping

and blast chill immediately. Tomato will continue baking during rethermalization.

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[Page 37]

Broccoli/Cauliflower/Green Beans/Carrots

Prepare green beans and carrots in

bite size and broccoli and cauliflower in flowerets. Steam to desired doneness,

then blast chill.

Stuffed Vegetables (eggplant, zucchini) Prepare stuffing and blast chill. Steam

shell and blast chill or place in ice bath. Stuff vegetable shell and blast chill to

bring temperature down from time of assembly.

Grilled Vegetables

Grill according to recipe. Place in 2-1/2" pan and blast chill.

POTATOES

Occasionally, "graying" or slight darkening of the cut surfaces of some cooked potatoes

will occur during chilling. This is an oxidation reaction and varies with the variety of

potato, soil, and weather conditions. Varieties that most often exhibit darkening are:

Irish, Ontario, Norland, and Red Pontiac.

Potatoes are fully cooked before blast chilling. Canned potatoes, well drained, can be

used without further cooking.

Mashed Potato (flakes or powder)

Follow recipe according to the package. Product should be smooth, easy to scoop, and

hold its form loosely at the point of blast chilling. Product should stay at that consistency

after blast chilling. If the product becomes stiff or dry, add water and stir into product.

Mashed Potato (fresh)

Follow recipe. Potatoes should be very soft before mashing and adding liquid. Follow

same consistency rule as for flake or powder potatoes. Cover with plastic and blast chill.

Fresh mashed potatoes should not be made more than 48 hours in advance to prevent

discoloration.

Baked Potato

Depending on the size of the potato, cut in half or fourths. Boil, steam, or bake potato to

complete doneness, then chill.

French Fried Potato

For best results, oven bake vs. deep fat frying is recommended. Steak fries are preferred

over a crinkle cut or shoe string potato. Tator tots and potato wedges also rethermalize

well. Bake according to recipe or package and blast chill.

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[Page 38]

RICE

Prepare according to standardized recipe, then blast chill. If rethermalized product is dry,

liquid may be added.

PASTA AND NOODLES

Cook to al dente, rinse well with cold water, then chill. Chill in 2-1/2" pans with water

with ice added. Drain partially before retherming. The best way to heat pasta is to run it

under hot water or dunk it into boiling water for 30 seconds.

FRIED FOODS

It is difficult to achieve a crispy, chewy fried product with an advanced preparation food

process. For best results, oven frying is recommended. If deep fat frying is still your

choice, use crumb breading instead of batter. Fry in clean, hot oil, and drain well before

chilling. Do not attempt to prepare further than one day ahead to avoid excess moisture.

Use meat items with little or no bone to get a drier product. Fried foods should be

produced conventionally when possible.

CEREALS

Cooked cereals such as oatmeal and grits continue to thicken when chilled and held under

refrigerated storage. To obtain a desirable product, follow the following procedures.

Cream of Wheat / Grits

Prepare recipe according to the directions. At the end of cooking, add 50% more water

and use a wire whip to stir in the water. Blast chill. The product should be the

consistency of pudding. If it is not, add water. Use a wire whip and stir to a pudding

consistency.

Oatmeal

Add 30% more liquid and follow recipe.

EGGS

Poached Egg

If a poached egg must be served, cook to firm stage.

Procedure:

• Spray a 1/2 steam table pan (2" deep) with any type release agent (e.g. Pam™)

• Fill with cold water, add 1/4 cup vinegar.

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[Page 39]

• Add a 2" perforated insert to pan.

• Break eggs (25-30) in separate bowl and slip onto the 1/2 pan insert.

• Steam a maximum of 3 minutes (time should be tested at each facility as

equipment performance will vary at each location).

• Lift perforated insert out of pan and plunge into ice water to retard cooking. The

whites will still have a wet, glossy look, but should hold shape.

• Lift eggs out with slotted spoon and drain well before plating on trayline. Chill

and store until trayline.

• Eggs could be left to chill on perforated insert, drain well.

Scrambled Egg

A pasteurized egg product is recommended. Prepare to a soft, loose consistency.

Remove from heat source, cover with plastic wrap, and immediately blast chill.

Omelets

Frozen convenience product must be fully tempered prior to assembly. For omelets

prepared conventionally, follow existing standardized recipe. Omelet should be slightly

undercooked, then blast chilled.

Hard Cooked Egg

Cook in usual manner and chill immediately. Store covered in walk-in cooler.

PANCAKES/FRENCH TOAST/WAFFLES

For pancakes/French toast prepared conventionally, shingle, stack, and blast chill for a

short period of time (approximately 15 minutes). French toast made with Texas toast

blast chills and retherms with the best quality.

BREAKFAST MEAT

Sausage

Sausage patties are preferred over links for best heating. Cook sausage to 165° F.

(74° C.), then drain well. Blast chill.

Bacon

Cook to point of service. Presentation is best if bacon is cooked to the crisp stage,

drained, and patted dry with paper towels to remove excess fat. Blast chill.

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[Page 40]

BREAKFAST BURRITOS/CREPES

Burrito and crepe filling is prepared conventionally and chilled. When filling is chilled,

then fill crepes and burritos. Blast chill filled products.

BREAKFAST SANDWICHES

Prepare sandwich filling separately and chill. Assemble sandwiches, wrap, and blast chill

for additional 15-20 minutes.

HASH BROWNS/OVEN FRIES

For both convenience and freshness, prepare to the point of complete doneness, then blast

chill. Product should not be too dry.

*Please note: The internal temperatures may continue to increase in the

beginning of the blast chill cycle.

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