SECTION 1 DESCRIPTION Page 2
Chill Processing
CCBC-4-35
Features and Specifications Page 3
CCBC-12-75
Features and Specifications Page 5
CCBC-12-UA-100
Features and Specifications Page 7
Control Panel Layout Page 9
SECTION 2 INSTALLATION Page 10
Unpacking and Installation Instructions
SECTION 3 OPERATION Page 13
Start-Up Information "
How to Operate "
Blast Chill Cycle/Modes Page 14
Loading of Product Page 15
Defrosting Blast Chill "
Printer Page 17
SECTION 4 MAINTENANCE Page 18
How to clean the Blast Chiller
SECTION 5 TROUBLESHOOTING Page 19
SECTION 6 Page 24
Expanded Drawings of Units & Parts List
Rules of Thumb And Guidelines Page 31
Contact & Warranty Registration Information Page 32
Preparation Guidelines Page 34
INTRODUCTION [ Page 1 ]
BLAST CHILLER INTRODUCTION
THE BLAST CHILLER is the easiest and simplest way to chill foods safely without additional labor. All food
service operators prepare foods in advance or chill foods at the end of a workday. More often than not the foods
are chilled in standard refrigeration, often creating an unsafe time and temperature environment. In using a
BLAST CHILLER food products are produced in the same manner and with the same equipment which is
used for conventional food preparation and chilled in a BLAST CHILLER. The BLAST CHILLER
resembles a reach in refrigerator. The BLAST CHILLER is a unit that moves cool air at a high circulation
over the top and bottom of each pan thus ensuring a rapid even chilling time. Almost all foods are chilled
within 2 hours out of the danger zone 140°F to 41°F. The time necessary to bring the internal food temperature
to 41°F. (5°C) is affected by the food density, moisture content and the food’s ability to retain heat. Blast
chilled food has a shelf life of five days, including day of production and service. Blast chilling works well
with a wide range of menu items. Nearly any food product that can be portioned into a standard 2-1/2” hotel
pan can be successfully blast chilled. These systems are used for services from 50 to 10,000 meals per day.
STEPS IN THE BLAST CHILL PROCESS
1. Prepare all food products to the point of consumption. Within 30 minutes, portion into 2-1/2 inch deep
half-full pan or sheet pan at a depth of no more than 2 inches and weight of no more than 8 lbs.
2. Place pans of cooked product in the BLAST CHILLER and strategically place probe in the center of
the pan where the internal temperature is brought down to approximately 41°F (5°C) within 90 minutes.
3. At the completion of the “chill cycle” the pans of food product are removed and covered with either a
film wrap or stainless steel lid and labeled.
4. The product is stored in a refrigerator and maintained at a temperature between 33°F (1°C) and 38°F
(3°C).
5. The food product is rethermed just prior to the required meal service in bulk or individual portion.
[ Section 1-Description ] [ Page 2 ]
Chill Processing Under-Counter and Reach-In Refrigerator/Storage Cabinet
CCBC-4-35
The CCBC-4-35 is ideal for food service operations, which require a small volume blast chiller. This
model is capable of chilling 35 lbs. of food product to 38°F in approximately 90 minutes. Daily capacity
is over 140 lbs. Of processed product.
The comprehensive control panel features built in-alarms and can control the chilling process with the
food core temperature probe or the digital timer.
At the end of the blast chill cycle the cabinet automatically reverts to a 38°F storage refrigerator.
CCBC-12-75 & CCBC-12-UA – 100
The CCBC-12-75 and CCBC-12-UA-100 are ideal for small to medium size food service operations,
which require a blast chilling capability. The CCBC-12-75 is capable of chilling 75 lbs. of food product
to 38°F in approximately 90 minutes. The daily capacity is over 300 lbs. of processed product. The
CCBC-12-UA-100 is capable of chilling 100 lbs. of food product to 38°F in approximately 90 minutes.
Daily capacity is over 400 lbs. of processed product
The comprehensive control panels feature built-in alarms and can control the chilling process with three
food core temperature probes or the digital timer.
At the end of the chill cycle the cabinet automatically reverts to a 38°F storage refrigerator.
[ Section 1-Description ] [ Page 3 ]
CCBC-4-35 Chill Temp Blast Chiller
Standard Features:
Stainless Steel Exterior and Interior
Two Operational Features:
- Blast Chill Processing Refrigerator
- 38°F Storage Refrigerator
Operational Indicator Panel with Microprocessor:
- Blast Chill Cycle Controlled Automatically by Either a Food Probe or Digital Timer
- Four (4) Preset Chilling Times: 30, 60, 90, and 240 minutes
- Cabinet Temperature Digital Display
- Food Temperature Digital Display
- Defrost Mode Indicator
- On/Off, Blast Chill Cycle and Cancel Buttons
Power Failure Alarm
Stainless Steel Top, Front, Sides, Door and Interior
(continued)
[ Section 1-Description ] [ Page 4 ]
A
A
Flush Mounted Doors, Anti-Condensation Heaters and Removable Magnetic Door
Gaskets
Four (4) Pairs of Adjustable Panslides for 12" x 20" x 2 1/2" Pans
Heavy Duty Casters
Hot Gas Condensate Vaporization
Large Surface Area Evaporator and High Velocity Fan
CFC Free R-134A Refrigerant
SPECIFICATIONSELECTRICAL DAT
Capacity (lbs/90 mins)35 lbs.Voltage208/230V - 60/1
Width28"Amperage7
Depth32"Feed Wires & Ground2
Open Door Depth58 3/4"*10 Ft. Cord InstalledNEMA 6-15P
Height34.5"*Requires dedicated 15Amp. Service
Clear Door Width21 1/4"
Clear Door Height15"
Number Of Tray Slides4 Sets (2ea)Crated275 lbs
Open Door Depth58 1/4"
Height77 1/2"
Clear Door Width18 1/4"WEIGHT
Clear Door Height48 1/2" Crated598 lbs
Number Of Tray Slides12 Sets (2ea)Uncrated548 lbs
Number of Wire Racks6
4. When satisfied with selections, press Check to Start Cycle
5. Press if you want to erase and start
programming over
Cabinet Temperature or "DEF" when in Defrost cycle
Probe Temperature Displayed
Control Panel For
CCBC-12-75 & CCBC-12-UA-100
1. Select Chill Mode
2. Select Hard or Soft Blast
3. Select Timer for probe or time of process
4. When satisfied with selections, press Check to Start Cycle
5. Press if you want to erase and start
programming over
Cabinet Temperature or "DEF" when in Defrost cycle
Probe Temperature Displayed
[ Section 2-Installation ] [ Page 10 ]
UNPACKING INSTRUCTIONS
IMPORTANT:
It is highly recommended that your refrigerator or freezer be installed by an authorized
CresCor Service Agency (List enclosed)
A. Receiving Shipment
Upon arrival, examine the exterior of the shipment packaging for any signs of rough
handling.
If the cabinet is damaged, it should be noted on the delivery slip or bill of lading and signed
to that effect. A claim must be filed immediately against the carrier indicating the extent
and estimated cost of damage incurred.
All units are performance tested and thoroughly inspected prior to shipment. Upon leaving the
factory all units are in perfect condition and the carrier signs to this effect.
B. Uncrating Procedure
WARNING:
DO NOT, Under any Circumstances, Lay Your New Equipment Down on Either The Back,
Front, or Sides!!!
1. Check for any instructions printed on shipping carton.
2. Remove protective cardboard corners, sides and top.
3. Next remove the shipping skid.
4. If any concealed damage is discovered at this time, notify the carrier
retain all carton and packing materials until an inspection has been made or waived
by the carrier. Taking a photo of the damage is recommended.
CAUTION:
Exercise extreme caution when removing the wooden skid.
5. Please Note the Model and Serial Number located on the inside right hand wall of the unit.
Please take the time to write these numbers down and keep in a safe place. A space has been
supplied for this purpose on the last page of this manual. This will assure you quality service
and support in the future. Also take the time to register your equipment to activate the
warranty.
in writing, and
[ Section 2-Installation ] [ Page 11 ]
C. Removing Plastic Film
Stainless steel surfaces are protected with plastic film when shipped. The film is easily removed
by grasping an edge corner of the film and pulling it off.
D. Locating Your new Blast Chill Unit
The cabinet should not be placed in the immediate vicinity of ranges, ovens and other heat
radiating equipment. This will help to increase efficiency as well as lower operating costs. Selfcontained refrigeration is standard on reach-in chillers. Adequate air ventilation is mandatory
for the condensing unit in order to operate efficiently and to prevent excessive and damaging
operating temperatures. The Blast Chiller should be in an ambient room temperature of 85° or
less.
E. Leveling
The cabinet must be standing level on all four casters for the self-closing doors to operate
properly and for proper drainage of condensation from the evaporator. Casters are nonadjustable, therefore the floor must be level.
F. Cleaning (refer to section 4)
G. Electrical Supply
All models (except the CCBC12-UA-100) are furnished with an electrical power cord & NEMA
plug, merely requiring that the appropriate NEMA receptacle is available at the installation
location. Model CCBC12-UA-100 requires a qualified electrician to furnish and install wiring
for the power supply. This must be connected to the identified terminals provided inside the
control panel. Refer to the appropriate wiring diagram furnished with the cabinet for guidance.
Electrical power of the current voltage, phase and ampacity must be supplied to the Blast Chiller.
The Chiller must have its own separate electrical circuit breaker with no other equipment or
appliance connected to that breaker. (Dedicated Circuit) See the cabinet data plate located on the
interior wall for the electrical requirements.
CHECK LIST (WITH POWER TURNED OFF)
***** EXAMINE THE FOLLOWING BEFORE START-UP! *****
CAUTION:
these checks to avoid the possibility of unexpected injury !!!
1. Check that above installation recommendations have been adhered to. Pay particular
attention to installation location for any potential excessive heat sources (oven, range,
etc.) or inadequate air ventilation conditions which can cause compressor overheating
problems and/or failure. If any such condition exists notify the owner to have the installer
correct before continuing.
2. Check refrigeration tubing for damage and that they are not touching or rubbing against
anything.
(continued)
Make sure the power to chiller is turned off prior to making
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