Bally Refrigerated Boxes NW 1000 User Manual
4”
4”
6’ 9½”
6’ 1½”
®
4”
3’ 3”
3’ 11”
NORTHWIND
NORTHWIND
4”
3’ 4¾”
3’ 11”
3’ 3”
4”
4”
3’ 3”
3’ 11”
6’ 9½”
6’ 1½”
4”
3’ 4¾”
4”
BLAST CHILLERS
BLAST CHILLERS
4”
3’ 4¾”
6’ 9½”
6’ 1½”
3’ 11”
3’ 3”
4”
4”
3’ 3”
3’ 11”
Be safe.
4”
Be economical.
3’ 3”
4”
6’ 1½”
6’ 9½”
3’ 11”
3’ 4¾”
3’ 11”
3’ 3”
6’ 1½”
4”
3’ 4¾”
The Northwind Blast Chiller is a product of Bally Refrigerated Boxes, Inc. © 2012
6’ 9½”
3’ 3”
Be protected.
3’ 11”
CONTACT US TODAY!
3’ 4¾”
6’ 9½”
1-800-24BALLY
4”
6’ 1½”
www.ballyrefboxes.com
3’ 4¾”
Northwind Blast Chillers: A solution you can depend on.
Get out of the Danger Zone!
The Hazard Analysis Critical Control Point
The Hazard Analysis Critical Control Point is a tough,
sophisticated inspection procedure that requires
proof that your food is handled safely from the time
it is delivered until it’s consumed.
• Improper food cooling is responsible
for 56% of all foodborne illness.
• Improper food cooling is the No. 1 citation given
out under the HACCP inspection process.
• All potentially hazardous foods must be kept at
internal temperatures below 40°F or above 140°F
during transport, storage, handling, preparation,
display and serving.
• Potentially hazardous foods cannot remain
in the Danger Zone for more than 4 hours.
170°
140°
110°
90°
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DANGER
ZONE
Be safe:
Standard Walk-Ins are not built to rapidly chill hot
foods because they can’t generate the powerful
air-ow needed to cool food without freezing.
The Northwind’s two-stage temperature
cycle changes its initial temperature from
37°F to 5°F while food is in the Danger Zone;
helping prevent freezing during chilling.
Be economical:
If you have too much capacity you’re paying for
energy that is of no value. Velocity of the air flow
is also critical; you need at least 500 ft./min. of
airflow to chill down hot food properly.
The Northwind’s mechanical systems are
sized precisely to remove the maximum
amount of BTUs generated by hot food.
Bally’s Northwind Blast
Chillers are less expensive
to purchase and operate.
Modular construction and
superior engineering
make the dierence.
Be protected:
Improper food chilling can lead to
citations, lawsuits, and food poisoning.
The Northwind is easy-to-use and
reliable; it makes the most of your
time, space and money. In manual
or automatic modes, the Northwind
helps streamline sta schedules, cut
waste and, above all, chill food safely.
Bacteria Growth Rate While
Food is in the Danger Zone
Time # of Bacteria
0 1
20 min. 2
40 min. 4
1 hour 8
2 hours 64
3 hours 512
4 hours 4,096
5 hours 32,768
6 hours 262,144
7 hours 2,097,152
8 hours 16,077,216
Rapid
Microbe
Growth
The Danger Zone is the area from
140°F to 41°F
which holds the highest risk of contamination
when cooling foods.
Potentially hazardous foods
may not remain in this zone for more than four
consecutive hours.
170°
140°
110°
90°
DANGER
ZONE
40°
Safe Zone
32°
Freezing Zone
40°
Product Center Temperature °F
32°
1 2 3 4 5
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Elapsed Chilling Time in Hours
*Standard cooling cycle requires more than 12 hours to pull food down to 40°F.
A Northwind Blast Chiller cools foods through
the Danger Zone in
two hours or less to
help keep you out of the danger of violating
these most stringent HACCP requirements.
Air ow
diagram.
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