2WIRE 3185550/146127 ユーザーズマニュアル
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4
SETTING UP
Before setting to operation thoroughly clean the cooling cabinet with a suitable detergent or sodium bycarb
dissolved in lukewarm water. Clean the appliance inside to remove any condensate caused by the
Manufacturer's final testing.
Cooling and freezing speed depends on the following factors:
a) container shape, type and material;
b) whether container lids are used;
c) foodstuff features (density, water contents, fat contents);
d) starting temperature;
e) thermal conduction inside the foodstuffs
b) whether container lids are used;
c) foodstuff features (density, water contents, fat contents);
d) starting temperature;
e) thermal conduction inside the foodstuffs
Positive /Negative quick cooling time depends on type of foodstuffs to be processed.
Full-speed cycle is recommended for high-density or large-sized foodstuffs. However, the following limits
should never be exceeded : a 2” thickness for freezing and an 3” thickness for cooling (tab.2).
The low-speed cycle is suitable to process delicate foodstuffs, such as vegetables, creamy products, creamy
desserts or low-thickness products.
We recommend making sure that any positive quick cooling cycles, to +38 [°F] to the core of the product, do
not last over 180 minutes, and that negative quick cooling cycles, to 0 [°F] to the core of the product, do not
last over 4 hours.
The processing room is to be pre-cooled before starting the positive and /or negative quick cooling cycle.
Moreover, avoid covering the foodstuffs during the cycle, which would increase the cycle length.
We recommend using the core probe in order to have the exact core temperature reading. Do not stop the
cycle before reaching a temperature of +38 [°F] during positive quick cooling and 0 [°F] during negative quick
cooling.
Full-speed cycle is recommended for high-density or large-sized foodstuffs. However, the following limits
should never be exceeded : a 2” thickness for freezing and an 3” thickness for cooling (tab.2).
The low-speed cycle is suitable to process delicate foodstuffs, such as vegetables, creamy products, creamy
desserts or low-thickness products.
We recommend making sure that any positive quick cooling cycles, to +38 [°F] to the core of the product, do
not last over 180 minutes, and that negative quick cooling cycles, to 0 [°F] to the core of the product, do not
last over 4 hours.
The processing room is to be pre-cooled before starting the positive and /or negative quick cooling cycle.
Moreover, avoid covering the foodstuffs during the cycle, which would increase the cycle length.
We recommend using the core probe in order to have the exact core temperature reading. Do not stop the
cycle before reaching a temperature of +38 [°F] during positive quick cooling and 0 [°F] during negative quick
cooling.
Tab.2
Model
Max. output/cycle
Capacity
+160[°F] to+38[°F]
+160[°F] to +0[°F]
max shelves
pan size
5 12“x20“x1.5“
BCF44244- BCB44244
44[lb] 24[lb]
4 12“x20“x2.5“
5 12“x20“x1.5“
5 12“x20“x1.5“
BC40-4
40[lb] -
4 12“x20“x2.5“
14 12“x20“x1.5“
BCF93558
93[lb] 55[lb]
8 12“x20“x2.5“
14 12“x20“x1.5“
BC80-8
80[lb] -
8 12“x20“x2.5“
26 12“x20“x1.5“
14 12“x20“x2.5“
13 18“x26“x1.5“
14 12“x20“x2.5“
13 18“x26“x1.5“
BCF11514
115[lb] 55[lb]
7 18“x26“x2.5“
26 12“x20“x1.5“
14 12“x20“x2.5“
13 18“x26“x1.5“
14 12“x20“x2.5“
13 18“x26“x1.5“
BC113-14
113[lb] -
7 18“x26“x2.5“
32 12“x20“x1.5“
20 12“x20“x2.5“
16 18“x26“x1.5“
20 12“x20“x2.5“
16 18“x26“x1.5“
BCF22020
220[lb] 110[lb]
10 18“x26“x2.5“