Henny Penny BCC/BCR-140 - Manual (Page 14)

Henny Penny Model BCC/BCR-140, BCC/BCR-175, BFR/BCR-350
3-3. BASIC OPERATION The Henny Penny Blast Chillers can chill food products with a
core temperature of 149ºF (65ºC), down to 40ºF (4ºC) within 4
hours (room ambiant temperature may impact time it takes
to reach the desired temperature). But, for the above statements
to be accurate, the following conditions must be met:
a. The food product must not be thicker than 1¾ to 2 inches
(40 to 50 mm.)
b. Meats should be placed directly onto the racks, but prod-
ucts in pans should be covered if possible. The steam from
the product can form ice on the evaporator, which will
increase the chilling or freezing time.
c. A minimum clearance of 1 inch (25 mm) between pans.
d. The best dishes or pans to use are stainless steel or alumi-
num. Do not use polycarbonate (plastic) pans. The poly-
carbonate acts as an insulator around the food product and
makes it hard to chill.
e. Do not exceed the product weight capacity specified by the
particular model of blast chiller. The BCC/BCR-140 has a 140
lbs.(65 kg) capacity, the BCC/BCR-175 has a 175 lb. (80 kg)
capacity, and the BCR-350 has a 350 lb. (160 kg.) capacity.
Start-up
1. Load all the product at one time, so the door does not need
to be opened while in operation.
2. If using the food probe, place probe into product that is
located on the left side, middle of the unit.
3. Press the ON/OFF button to turn unit on. The fan and
compressor LEDs should come on after 25 seconds.
4. Press the Temp button to select the chilling mode. (Chill mode
or freeze mode can be selected on BFR units).
NOTE
The chilling LEDs, and the timing or food probe LEDs, will stay
on with the power switch turned to the OFF position.
201 3-4