Randell bc-10 Specification Guide

BC Series Blast Chillers

FOODSERVICE EQUIPMENT SOLUTIONS

Help your customer meet HACCP and FDA guidelines for safe cooling of pre-cooked products

•  FDA: recommends cooling to 70°F within 2-hours and down to 40°F within the next 4-hours
•  HACCP: requires cooling to 40°F within 4-hours

Prevent customers from improper cooling in walk-ins and reach-ins

•  Most cases will not meet above guidelines
•  Difficult to document practices
•  Avoid putting other products in walk-in or reach-in back into the “danger-zone” (danger zone: 140°F to 40°F)

Simple turn on, probe and start operation

•  Once product reaches 38°F the unit goes into hold mode (indefinitely) for unsupervised hours

Laminar airflow design provides superior cooling

•  Left to right airflow provides more air over more pan surface
•  More even cooling

With laminar cooling:

•  Cool 2” deep pans with lids on:  
  - Less moisture loss
  - Less flavor transfer
  - Minimizes edge freezing of products

High impact ABS door jams and door/drawer liners

•  Superior thermal-break (less sweating in humid conditions)
•  Extra insulation value in doors (with deeper profile).  
  - Stepped profile provides improved seal (minimizes air gaps)

Exclusive press-fit door/drawer gaskets

•  Easy install, no more screws or rubber mallets

Available in upright and undercounter versions

•  Models designed to fit existing spaces
•  Upright units: 36” 5-pan; 36” 10-pan; 44” 20-pan
•  Undercounter units: 27” 3-pan; 56” 5-pan; 70” 10-pan

BC-10 Shown

BC042606