![]() Where drain lines are present, keep them clean of condensate water to prevent backups.There are other steps to take that contribute to a long and productive service life for blast chillers. Clean the blast chiller’s condenser every 30 days, using nonmetal brushes to remove all dust and dirt from the condenser blades. Wash the door gasket with water and wipe it with a dry cloth.Ĭleaning the condenser coil is a uniform task that applies to all refrigeration equipment. Clean the interior of a blast chiller weekly using lukewarm water and detergent, per the manufacturer’s recommendations. Keeping the interior clean represents the most important aspect of maintaining a blast chiller. Unlike refrigeration equipment, blast chillers are not designed for continuous operation and should be shut off when not in use. ![]() Place probes in food (versus nothing at all) for accurate temperature readings.The average service life of a blast chiller can vary, depending on use, environment and various other factors but most last between 5 and 10 years.Let the cycle run completely before opening the door so the compressor doesn’t operate constantly.Stack trays according to manufacturer recommendations for appropriate airflow.For example, if employees open the door in the middle of a cycle, the compressor may run constantly rather than cycling on and off. Regular training on how to use the equipment properly can help ensure food-safety protocols are met and also prevent long-term damage to the equipment. User error is one of the most common reasons for inefficiencies in blast chillers. Calibrate probes regularly to make sure temperature readings are correct.ĭON’T UNDERESTIMATE THE NEED FOR REGULAR TRAINING. Wipe the probes down after each use to prevent corrosion. But if probe wires become kinked from getting shut in the door, have corrosion from not being wiped down when wet, or aren’t placed into the food properly, the temperature readings can’t be trusted. When used properly, the probe tells you exactly when the food has come to the appropriate temperature. Also, instruct employees to prop the door open at the end of the day to allow the interior to dry completely overnight.ĭON’T IGNORE PROBES. To start, if you have really juicy foods, such as chopped tomatoes, consider using the covers that come with the trays to keep the forceful movement of air in the blast chiller from spreading the ingredients around the interior. In addition to sanitizing the interior as you would with any refrigerator, there are a couple of other processes important to blast chillers specifically to help keep the inside of the equipment from becoming a breeding ground for mold and bacteria and contaminating the food. Experts recommend cleaning the condenser coils every 30 to 90 days, depending on the conditions in the kitchen.ĭO KEEP THE INTERIOR CLEAN. Blast chillers have larger fans and other components compared with regular refrigerators and also pass a greater volume of air, which means they accumulate grease, dust and debris quicker. “But bypassing that cycle only costs time in the long run with longer operating times.”ĭO KEEP CONDENSER COILS CLEAN. “Some operators decide to override the defrost cycle and continue using the equipment, thinking they’re saving time,” says the technical service manager at one manufacturer. The defrost process takes about 15 to 20 minutes. When using the manual mode, it’s up to the operator to initiate the defrost cycle. In automatic cycle mode the units defrost every four to six hours, depending on the setting. The key to preventing this problem is running the defrost cycle on a regular basis. Over time, the buildup will decrease the efficiency of the machine, causing longer run times and higher electric use. As frost builds up it acts as an insulator to those coils and blocks airflow. As the interior cools down quickly to below freezing, that moisture collects as frost on the evaporator coils. The amount of condensate produced in a blast chiller is more than a typical refrigerator because a lot of moisture is removed from the food during the cooling cycle. With each cycle it’s the same routine-hot food goes into a cold environment, creating steam. “When blast chillers aren’t running at their peak performance level, you’ve really got nothing but a high-powered refrigerator,” says Don Jones, refrigeration service manager, EMR.įollow these do’s and don’ts when it comes to maintaining blast chillers:ĭO RUN DEFROST REGULARLY IF IN MANUAL MODE. Keep a unit in top running order to maximize the efficiency and productivity it can bring to your kitchen. Blast chillers boost efficiency in operations, help maintain the integrity of food prepped ahead of time, and ensure food storage temperatures are met for food-safety protocols.
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