The transfer of the blast chiller should be carried out by using an electric or manual fork-lifter and be lifted from the bottom. Remove the drip tray placed under the unit (if previously placed under it). Make sure that the lifter capacity is higher than the weight of the blast chiller. This information is reported on the packing label and on the. The Sincold ACTIVA MX3.10C blast chiller is one of our most compact models perfect for smaller catering companies, restaurants and many more. The intuitive and user-friendly digital controller allows a range of fast chilling and freezing cycles including both soft and hard chilling to suit a range of foods. SINCOLD, THE TRUE FACE OF TECHNOLOGY. We do not manufacture blast chillers to seduce the eye, we build them to achieve results. It is not equipment for anyone.
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Special Functions
Constructed in stainless steel AISI 304 18/10, interior sides with mirror finishing, space under the evaporator to allow an easy cleaning, core probe as standard, self-closing door equipped with a silicone gasket resistant to low temperatures, magnetic and heated door frame, stainless steel feet adjustable in height, technical room of evaporator and condenser can be easily inspected through a compass opening, curved bottom and drain hole for condensation and water run out.
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Sincold Blast Chiller Manual Troubleshooting
Consistent Results. Now available at the tip of your finger.
Sincold Blast Chiller Manual Transmission
- Two user-friendly modes: Auto or Manual Menu mode not only improves food safety over regular refrigeration, but it also ensures high-volume production accuracy.
- By inserting the ProbeChillTM, the Auto Menu function launches automatically, using the factory default or manager-specified settings.
- The on-board printer enables you to meet HACCP documentation requirements as your food progresses through the Danger Zone.
Two Modes. To use the blast chiller, the operator simply selects one of two modes on the Epicon visual interface touch screen—or inserts our ProbeChill—to begin the chilling process. This ease of use not only improves food safety over regular refrigeration, but it also ensures high-volume production accuracy. So, when preparing large quantities, you can achieve consistent, repeatable results.
Auto Menu can be launched in two ways. The user can insert the ProbeChill, and the blast chiller will launch the Auto Menu function, using the factory default standard temperature setting of 37˚F. The chiller will beep when the food has reached 37˚F. If the operator would rather chill by set time, pressing 'EZ TIME' once the ProbeChill is inserted will ensure the food is chilled within the factory default time of 90 minutes. For simple menu recall or for items where using the ProbeChill could affect final presentation, select Auto Menu and pull up a saved product by name. Press 'Start' and the chiller does the rest. It really is that simple.
With the Manual Menu, you have complete control over the blast chiller operation. The Epicon visual interface keeps things simple, however, with a series of guided steps. To start with, the chef selects the operating program 'by temp,' 'by time' or 'by preset recipe.' Next, the chef enters the product name—lasagna, for example—as well as his or her username. In this example, the chef selected 'by temp.' Using the down arrow, the chef enters the desired end temperature (in this case, 32˚F). Next, the chef can select one of four 'chill methods.' The blast chiller will use 'standard' as the default chill setting, unless the user touches a chill-setting icon after entering the time. Finally, the chef presses 'Start.' As with Auto Menu, key batch data will be displayed on the run screen. So, at any time, anyone can check start and finish temperature, chill time, product name selected and finally, the username assigned to the batch.
Easy networking. The on-board printer enables you to meet HACCP documentation requirements as your food progresses through the Danger Zone. With the added option of our label printer, you can also create adhesive labels to apply to your products' containers. With clear chill data for your staff and the health inspector, say so long to hard-to-read handwritten labels or operator error. Traulsen makes reporting automatic. But it takes more than that to be HACCP compliant. You also have to be able to determine which employee handled the product each step of the way. That's why Traulsen's Epicon visual interface lets you assign individual operator ID names or numbers for later identification.
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Four different settings give you complete flexibility. When using Manual Menu mode, the saved chill method is the automatic default chill setting. If you tell your prep cook you're in a time crunch, however, he or she can easily select 'Speed' from the chill-method screen, cutting chill time by approximately 10 percent.
1. Standard, for basic operation
2. Speed, reduces chill time by approximately 10% for high-volume operations
3. Delicate, retains moisture and food quality during chill cycle
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Sincold Blast Chiller Manual Troubleshooting
Consistent Results. Now available at the tip of your finger.
Sincold Blast Chiller Manual Transmission
- Two user-friendly modes: Auto or Manual Menu mode not only improves food safety over regular refrigeration, but it also ensures high-volume production accuracy.
- By inserting the ProbeChillTM, the Auto Menu function launches automatically, using the factory default or manager-specified settings.
- The on-board printer enables you to meet HACCP documentation requirements as your food progresses through the Danger Zone.
Two Modes. To use the blast chiller, the operator simply selects one of two modes on the Epicon visual interface touch screen—or inserts our ProbeChill—to begin the chilling process. This ease of use not only improves food safety over regular refrigeration, but it also ensures high-volume production accuracy. So, when preparing large quantities, you can achieve consistent, repeatable results.
Auto Menu can be launched in two ways. The user can insert the ProbeChill, and the blast chiller will launch the Auto Menu function, using the factory default standard temperature setting of 37˚F. The chiller will beep when the food has reached 37˚F. If the operator would rather chill by set time, pressing 'EZ TIME' once the ProbeChill is inserted will ensure the food is chilled within the factory default time of 90 minutes. For simple menu recall or for items where using the ProbeChill could affect final presentation, select Auto Menu and pull up a saved product by name. Press 'Start' and the chiller does the rest. It really is that simple.
With the Manual Menu, you have complete control over the blast chiller operation. The Epicon visual interface keeps things simple, however, with a series of guided steps. To start with, the chef selects the operating program 'by temp,' 'by time' or 'by preset recipe.' Next, the chef enters the product name—lasagna, for example—as well as his or her username. In this example, the chef selected 'by temp.' Using the down arrow, the chef enters the desired end temperature (in this case, 32˚F). Next, the chef can select one of four 'chill methods.' The blast chiller will use 'standard' as the default chill setting, unless the user touches a chill-setting icon after entering the time. Finally, the chef presses 'Start.' As with Auto Menu, key batch data will be displayed on the run screen. So, at any time, anyone can check start and finish temperature, chill time, product name selected and finally, the username assigned to the batch.
Easy networking. The on-board printer enables you to meet HACCP documentation requirements as your food progresses through the Danger Zone. With the added option of our label printer, you can also create adhesive labels to apply to your products' containers. With clear chill data for your staff and the health inspector, say so long to hard-to-read handwritten labels or operator error. Traulsen makes reporting automatic. But it takes more than that to be HACCP compliant. You also have to be able to determine which employee handled the product each step of the way. That's why Traulsen's Epicon visual interface lets you assign individual operator ID names or numbers for later identification.
Mystery lake map long dark. Contents.Overview The Ravine is home to a sparse number of. Only a few may be seen on the side closest to Mystery Lake.Navigating Navigating The Ravine is trickier than other transition zones. Going from Mystery Lake to Coastal Highway, the player will have to balance across a fallen tree trunk, then follow a long, winding track through a tunnel and then cross a narrow and rickety train bridge before finally reaching a final tunnel through to Coastal Highway.Ravine Basin Since version there is a small chance a rope will spawn (together with some other loot) in one of the hanging train wagons which can be deployed near the aforementioned fallen tree trunk to go to the bottom area, called Ravine Basin.
Four different settings give you complete flexibility. When using Manual Menu mode, the saved chill method is the automatic default chill setting. If you tell your prep cook you're in a time crunch, however, he or she can easily select 'Speed' from the chill-method screen, cutting chill time by approximately 10 percent.
1. Standard, for basic operation
2. Speed, reduces chill time by approximately 10% for high-volume operations
3. Delicate, retains moisture and food quality during chill cycle
4. Energy, uses approximately 10% less energy than standard per cycle
Sincold Blast Chiller Manual Parts
Our blast chillers are also better for the environment because they're built to last, so the product life cycle is significantly longer. Our heavy-duty construction is designed to hold up in your demanding environment. The stamped metal will not crack or break. Finally, our one-piece sides and lack of exterior fasteners prevent soil buildup and improve overall cabinet strength, making sure the blast chiller stands up to years of heavy use.
Chilling in as little time as possible is critical. That's why our cyclonic airflow system creates a horizontally moving curtain of air that extends from the top of the chiller to the bottom. Like other TempAssure airflow systems, the air is circulated to maintain balanced product temperatures. These two innovations ensure that food can be chilled in approximately 90 minutes. You can also adjust the product holding temperatures and product chill endpoint to preserve the individual characteristics of your foods. For salads and fruits, this means that the constant cool airflow ensures food remains consistently fresh.
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