Victory Freezer Freezer, Reach
Contents
1. Any food that has been reheated and allowed to cool should be destroyed immediately Any reheated meals not consumed must be destroyed and never be reheated or returned to chilled storage 10 Service SS Fe Once food has been reheated to the required temperature it should be consumed as soon as possible and preferably within 30 minutes of reheating The temperature of the food should not fall below 140 F si Blast Chiller Times Approximate times taken to chill different foods by various Victory Blast Chillers Model VBC 35 VBC 75 VBC100 VBC175 VBC 220 VBC 350 VBC 480 VBC 660 Capacity 35 Ibs 75 Ibs 100 lbs 175lbs 220 lbs 350 lbs 480 lbs 660 lbs Containers Shelves xx eg Poll incat MEAT Hard Blast Chill 40 90 minutes depending on type size and quantity Includes beef pork lamb poultry pieces and stock FISH Soft Blast Chill 30 90 minutes depending on type size and quantity Includes fish e g haddock cod fillets salmon and shellfish fried poached or baked PREPARED DISHES Hard Blast Chill 50 90 minutes depending on type size and quantity Includes meat based stews casseroles lasagna mashed potatoes and risotto VEGETABLES Soft Blast Chill 30 90 minutes depending on type size and quantity Includes carrots all green vegetables cauliflower rice and sliced potatoes steamed or roasted FRUIT Soft Blast Chill 60 90 minu2. Wicrors Refrigeration at its best The Victory Guide to Cook Chill As easy as El Refrigeration at its best Victory Refrigeration Your First Choice The Victory Vision Excellence in refrigerated storage cabinets for the foodservice industry worldwide Regarded as a manufacturer of premium refrigeration products for the foodservice industry for over 50 years Victory Refrigeration maintains a high degree of concern about the integrity of our products Extensive research and development superior materials and components uncompromising quality and a dedicated work force of skilled craftsmen assure that Victory products exceed the most exacting standards We are proud to provide top quality products at competitive pricing to the international market with distribution centers throughout the United States Canada Mexico Asia and the Middle East A broad and flexible product line exclusive features unsurpassed quality and excellent service make Victory Refrigeration your choice for commercial foodservice refrigeration Victory Refrigeration is part of the Aga Foodservice Group a global leader in the foodservice equipment industry which includes companies like Adamatic Belshaw Bongard Williams Refrigeration and Mono Bakery Equipment Refrigeration at its best PART OF AGA FOODSERVICE GROUP Gi Introduction Advances in technology mean that foodservice establishments of al
3. This leaves time for hot portioning prior to chilling However handling of food should be kept to a minimum Dishes can be assembled from individual components after chilling Usually the ideal containers for chilling food should be no more than 2 inches deep Note Some containers are made of materials which can insulate the food thereby affecting chilling times Covered containers and vacuum packages can also increase chilling times If disposable containers are used it is essential that they have been stored under sanitary conditions 6 Blast Chilling Whatever the type of Blast Chiller you use it must be capable of chilling the hot food to 38 F within 90 minutes of placing it in the Blast Chiller to begin chilling This is not only to ensure safety but also preserves the appearance texture flavor and nutritional value of food Your Blast Chiller should be equipped with a food probe or probes with which you can monitor the temperature of the food Every dish has an ideal cooking method suited to its density or structure This applies to Blast Chilling too It is important to have the options of Hard or Soft Blast Chilling available to ensure that food is not damaged in the process and quality is maintained Hard Blast Chill During the 90 minute cycle the air temperature in the cabinet drops below the freezing point This is designed for dense large products that are difficult to chill and have a higher fat content such as meat ba
4. Ibs e Compartment accepts one roll in cart 27 W x 40 Dx 72 H e Dimensions 89 H x 49 3 16 D x 53 1 8 W e Options Roll thru model POD style refrigeration system left handed door swing extra wide doors insulated floor floor ramps and indoor outdoor condensing units VBC 480 he e Capacity 480 Ibs e Accommodates 2 roll in carts 27 Wx 40 Dx 72 H e Dimensions 97 H x 92 1 2 D x 53 1 8 W e Options Roll thru model POD style refrigeration system left handed door swing extra wide doors insulated floor floor ramps and indoor outdoor condensing units For complete information please refer to the product specification sheets contact your local authorized Victory dealer or call 800 523 5008 VBC 220 he e Capacity 220 lbs e Compartment accepts one roll in cart 27 W x 40 Dx 72 H e Dimensions 89 H x 49 3 16 D x 53 1 8 W e Options Roll thru model POD style refrigeration system left handed door swing extra wide doors insulated floor floor ramps and indoor outdoor condensing units VBC 660 he e Capacity 660 Ibs e Accommodates 2 roll in carts 27 Wx 40 Dx 72 H e Dimensions 97 H x 92 1 2 D x 53 1 8 W e Options Roll thru model POD style refrigeration system left handed door swing extra wide doors insulated floor floor ramps and indoor outdoor condensing units VBC 220 VBC 350 he e Capacity 350 Ibs e Compartment accepts one rol
5. and provide an accurate description of its operation and the benefits it can bring to your business As you will see in the following pages a Cook Chill System can save you time and money as well as increase productivity and profitability We hope that you find this guide useful and informative If you have questions about the terms used in this guide please refer to the glossary on page 18 If you require additional information please contact Victory Refrigeration at 800 523 5008 What is Cook Chill Cook Chill is a simple controlled system of advanced food preparation designed to provide more flexibility in foodservice The technique involves the full cooking of food followed by rapid chilling and storage at controlled temperatures for up to five days When needed for service the food must be rethermalized through the use of a Blast Chiller The production system itself is simple to operate if well managed and minimizes the risk of food spoilage or contamination Cook Chill Systems have the added benefit of retaining tood quality nutritional value flavor and appearance Using a Cook Chill System also offers the foodservice operator added flexibility and management and of course profitability Who uses Cook Chill Systems Thousands of establishments throughout the whole spectrum of the foodservice industry use Cook Chill Systems Anyone who has ever eaten at a top restaurant or hotel at a banquet or reception or on an
6. preparation should take place in an area separate from cooking and portioning as outlined in the HACCP Guidelines If raw materials arrive frozen they should be thoroughly and safely thawed before use We recommend a controlled thawing cabinet for this purpose Rapid high temperature thawing can encourage the growth of pathogens and may leave cold spots at the core of the food For this reason we do not recommend thawing products with a microwave oven unless it is specifically designed to ensure even thawing In order to make chilling more efficient after cooking portions of meat should not weigh more than 10 pounds or measure more than 2 inches in thickness For dense foods such as meat sauce based dishes lasagna casseroles or stews or even mashed potatoes we recommend no more than 2 inch thickness a al T a 4 Cooking RR OEF Whatever the food product you are cooking and by whatever method it is essential that the core temperature of the food reaches at least 160 F and is held at this temperature for at least two Minutes This is to ensure that any pathogenic micro organisms that may be present are destroyed Check the accuracy of all thermometers used every three months and recalibrate if necessary You should not find it necessary to alter your traditional recipes for a Cook Chill System 5 Portioning e Once the food is cooked the chilling process must start as soon as possible At most within 30 minutes
7. 38 F in 90 minutes VBC 35 he e Capacity 35 Ibs e Five pairs of adjustable pan slides for 12 x 20 x 2 1 2 pans e Dimensions 35 Hx 32 Dx 28 W e Optional left handed door swing and legs VBC 75 he e Capacity 75 lbs e 12 pairs of adjustable pan slides on 3 1 2 centers for 18 x 26 sheet pans e Dimensions 77 1 2 Hx 36 Dx 35 1 2 W e Optional left handed door swing and legs VBC 100 he e Capacity 100 Ibs e 12 adjustable white resin coated wire shelves e Dimensions 81 H x 40 5 8 D x 43 3 8 W e Optional left handed door swing and legs Pictured Left to Right VBC 75 VBC 35 VBC 100 Roll In Blast Chillers Refrigeration at its best The Victory range of Roll In Blast Chillers was designed for larger foodservice operations like hospitals large hotels and airline kitchens These units feature the standard easy to use 1 2 3 control panel and offer the choice of timed cycles or control using three core food temperature probes The Roll In Line accommodates standard roll in carts and has a stainless steel interior and exterior Easy access to large area evaporators and high velocity fans promote even chilling efficient operation easy cleaning and servicing There is even the option of a roll thru design and Victory s unique POD refrigeration system that allows the unit to be used as a 38 F storage refrigerator VBC 175 ke e Capacity 175
8. a gov comm haccpov html or contact USDA FDA Foodborne Illness Education Center National Agricultural Library 10301 Baltimore Boulevard Room 304 Beltsville Maryland 20705 301 504 5719 fax 301 504 6409 Refrigeration at its best VICTORY REFRIGERATION 110 Woodcrest Road Cherry Hill New Jersey 08003 800 523 5008 fax 856 428 7299 www victory refrig com PART OF AGA FOODSERVICE GROUP VGCC 11 02
9. age e Rethermalization must take place close to the point of consumption e The core temperature of food must reach at least 160 F and should be held at this temperature for at least two minutes e Rethermalized food that has cooled below 150 F should be reheated for service Q CHILLED STORAGE e Cook Chill foods should be stored in a cabinet designed for the purpose e Pre cooked chilled food should be stored at between 34 F and 38 F for a maximum period of 5 days e Food should be clearly labeled with a description product date andexpiration date SERVICE e A stock rotation system should be used e Once food has been rethermalized to the required temperature it should be consumed as soon as possible preferably within 30 minutes of reheating e The temperature of the reheated tood should not be allowed to drop below 140 F st e Any food left after service which SARE IN i has been regenerated must be destroyed ePre cooked chilled foods must remain at their chilled state 34 F to 38 F until they reach the regeneration site Need More Information The highly trained and experienced Victory Sales and Technical Team will be pleased to advise you on the operation and requirements of Cook Chill For more information please contact 800 523 5008 For more details of the HACCP Hazard Analysis Critical Control Point Guidelines we recommend you visit the FDA website at www cfsan fd
10. airplane or ship is likely to have eaten a Cook Chill meal Cook Chill Systems are also used by many institutional operators such as hospitals and universities Will my business benefit from Cook Chill While Cook Chill is completely associated with institutional service no foodservice operation is too small to use a Cook Chill System If your business serves hot meals and is one of the following then you will most certainly benefit HOTELS e RESTAURANTS B amp Bse FAST FOOD RESTAURANTS e CATERERS BAKERIES e MEALS ON WHEELS e AIRLINE KITCHENS e HOSPITALS e UNIVERSITIES e MILITARY KITCHENS GOVERNMENT SUPERMARKETS e CORRECTIONAL FACILITIES For large and small establishments the principles and advantages of the system are the same The only difference is that small to medium sized operations do not have to invest in equipment designed to deal with large volume For the simplest Cook Chill System all that is required in addition to the cooking equipment you already have is a Blast Chiller a suitable storage area such as a refrigerator at 38 F and an understanding of the guidelines to Cook Chill Systems Why do foodservice operators use Blast Chillers The principle feature of Blast Chillers is that they are capable of rapidly reducing the temperature of hot foods 160 F to low safe temperatures 38 F Therefore they make it easier for operators to comply with Food Safety regulations In fact many caterers are using th
11. anufacturing Blast Chillers During this time we have built a worldwide reputation for outstanding quality and performance of our Blast Chiller equipment and the leading technology used in the control panel to ensure ease of use and accuracy Key Features and Benefits of Victory Blast Chillers e Sleek looks with excellent functional hygienic design including Victory s unique easy to use control panel and digital display simple for all staff to understand use and control the Blast Chill cycles designed for accuracy flexibility and control e All models fitted with high quality L shaped food core temperature probes designed for easy use Operating the Blast Chill cycle using the food probe ensures perfect temperature control every time and removes any uncertainties from the Blast Chilling process e Audible alarm sounds at the end of Blast Chill cycle to notify staff hi low and fail sate alarms will also sound to indicate if product temperature is too high or too low or the cabinet is not functioning e Extensive range of models to suit all types of foodservice requirements and environments Most models are designed for 110 F ambient environments e Advanced air flow design for uniform chilling of product load eliminates the risk of dehydration and damage by large ice crystals and ensures excellent product quality every time e All models feature stainless steel exterior and interior with easy to clean sanitary interiors inclu
12. d for chilled food storage and use it solely for your Cook Chill products With Blast Chiller Without Blast Chiller Bacteriological Growth 195 FEER ee ee ae eee ee ey Sa EB ae a ESS ae a oe SES ES ay SS es ee ee er tee ae ees NES SS ip ae ae ey aes ER ER ae gee ee eee Sees So ay C kaf cence cere iain enero DE HEER SEE L 2 bokor or T TE E OE EEE Lo ab oO 6 165 wR nn nn nn rn nn en nen 6 O ER EET O oO oO lO a E aT w o FRE NE ee ee ee E O Es serende tw o 105 i i i i i i i feb i IN aa ae ere er ee ee Cte ae ES ans el ee aes el te somal aoe ES ESS A ake eee es pa x ERNER EEEE he Se ee ed ee ye eS ee eS Se eee A EN ee eee ONS I Q 6 Se EEN GE ee ter see FEE SEER ESS EA Bacteriological Growth E Patera ETE E T TEE i E 90 minutes Cooling Time Cooling Time Chilled food may be kept under the above conditions for up to five days including production and rethermalization days To ensure that products do not exceed this time span and are therefore not wasted a system of stock rotation should be employed One method is to use color coded labels a different color for each day with a use by date production date and product description marked on each label A First In First Out policy should be used 8 Distribution ga If you intend to operate a centralized Cook Chill System and supply food to one or more locations the food must be transported to the other site wh
13. de is selected again This enables the operator to put one load in last thing at night for example and remove the chilled product first thing in the morning Victory Blast Chillers offer the ability to audit temperatures at the end of the process via a printer for easy HACCP record keeping When selecting a Blast Chiller be sure that its capacity is sufficient to match maximum production so that blast chilling can commence within 30 minutes after cooking For the same reason the Blast Chiller must be located close enough to the cooking area to allow for this time limit to be met Make sure that the model you choose is compatible with your electrical supply The best equipment is made from stainless steel You should also look for a good seal around the door Poor seals mean an Inefficient unit that will cost you money in increased power consumption Plus they are less able to comply with the important times referred to in the Cook Chill Guidelines Pay close attention to the design It should be possible to have easy access to the evaporator compartment for cleaning and servicing Look for removable shelf supports and racking Cabinets with these features are easier to clean Automatic defrost and condensate disposal are essential features to look for when selecting a unit 2 VICTOR Refrigeration at its best Why Buy Victory Refrigeration Victory Refrigeration has over 25 years experience in designing and m
14. ding removable racking shelving on reach in cabinets e Auto defrost on completion of every cycle and every six hours to ensure continued operational efficiency e Coated evaporator and coils for enhanced life and food safety compliance e All models automatically switch to storage mode at the end of each Blast Chill cycle for holding product at the right temperature until you are ready to move it to the correct storage cabinet or walk in refrigerator e As with all of Victory s equipment Blast Chillers are 100 CFC free and manufactured to meet or exceed FDA and HACCP guidelines Lo a E Advanced airflow design of Victory Blast Chillers Operation Operating Victory Blast Chillers is as easy as 1 2 3 You can operate the Blast Chill cycles using pre set chill times or with the food core temperature probes E E E Control Buttons Press E to select Blast Chill or storage Press E to select Hard or Soft Chill Press E to select time options 30 60 90 or 240 minutes depending on the size of load and product Press VG to start the Blast Chill If you have made a mistake press x and start again During the Blast Chill cycle the cabinet temperature will be shown throughout the process Y a Food Probe Control Press El to select Blast Chill Press to select Hard or Soft Chill Press E to select food probe Ensure the probe or probes are placed in the center of the products being chilled P
15. dle h probe should be disinfected after each use Regeneration The technical term for returning the pre cooked chilled food back to the safe temperature of 160 F ready for immediate serving Equipment Equipment for rapid chilling There are two common methods of rapid chilling e Using an electro mechanical Blast Chiller which circulates low temperature air at high velocity e The immersion of packed products in a suitable refrigerated liquid The first of these options is the most suitable and convenient for foodservice operators There are two common types Large Modular Roll in Models These are suitable for high volume operations such as hospitals airline kitchens schools and correctional facilities These are designed to move one or more racks of food at a time Reach in and Undercounter Models These process smaller amounts and are more suited to restaurants hotels employee cafeterias or where space is limited Features to look for Whatever Blast Chiller you choose it must be capable of reducing the temperature of a 2 inch layer of food from 160 F to between 32 F and 38 F within 90 minutes when fully loaded It must also feature an accurate 0 5 F temperature display with a built in food probe featuring digital display Digital and audible timers are also useful features Upon completion of the blast chill cycle the unit should automatically revert to storage mode 32 F 38 F until the chilling mo
16. e calculated in quantity of pounds When calculating volumes remember that you may be producing meals for consumption over seven days but with production in only five days It is also wise to allow a little extra capacity than you require at the present time in order to allow for the expansion of your business and changing menus Storage equipment The storage equipment used for holding pre cooked chilled foods must be designed and used specifically for that purpose Victory cabinets are equipped with shelves or pan slides An ordinary commercial refrigerator that is in general use within the kitchen is not usually suitable Steps must be taken to ensure that possible cross contamination between raw foods or other cooked products and stored chilled food does not occur The storage unit must be capable of holding products at a constant temperature of between 34 F and 38 F which should be indicated clearly by a visible temperature Indicator The equipment should also ideally feature an audible alarm that will alert you if the storage temperature reaches unacceptable levels When selecting storage equipment allow for sufficient capacity to cope with peak production as well as room for an efficient stock rotation system A minimum storage capacity of two days is normal for Cook Chill products Storage equipment will need to be located in an area that allows for easy access and must be sufficiently close to the Blast Chiller to ensure tha
17. em solely for that purpose and in doing so are performing a very simple Cook Chill operation Nevertheless only using a Blast Chiller to cool cooked food rapidly for immedi ate or same day service is not making the most of the equipment Victory Blast Chillers can also be used as short term storage cabinets Avoid the risks of food poisoning control bacteria growth The very young and elderly are most at risk from food poisoning however everyone can be affected Litigation and prosecution are on the rise so you can t afford to take chances Bacteria can divide in two every 20 minutes and in 12 hours one bacterium multiplies to become almost 69 billion With a proper Cook Chill System and Victory Blast Chillers you can take the risk out of your operation How quickly will I be able to recover my investment Your business will be able to immediately recover a portion of your labor costs reduce waste maximize efficiency and increase turnover which accelerate your ability to recover your investment A M yth True False The use of Cook Chill has no limitations Any meal can be prepared cooked chilled and refrigerated with little or no nutritional or quality loss and without altering its appearance a o There are several misconceptions Cook Chill is dangerous because it is difficult to use There is no known case of someone suffering from or dying as a result of eating a properly prepared 2 Cook Chill
18. he system allows operators to better organize their time and that of their staff For example prime cooking can take place when the business is quiet leaving less to do when you have customers to attend to while at the same time providing a safe controlled environment and work system Effective resource management Labor and equipment can be used more efficiently Ingredients can be bought in larger quantities providing economies of scale You can also prepare meals for several establishments from one kitchen Menu extension The flexibility of the system allows you to prepare a greater selection of dishes offering your customers more choices while maintaining or improving quality In addition because you are preparing meals in advance you can afford to take time and make fewer mistakes No modification of recipes A Cook Chill System allows you to use all your favorite recipes without alteration Improvement in service Because most food will be prepared in advance the operator will have more time to improve presentation and serve customers Flexibility in service Because most dishes only require simple rethermalization prior to service operators can serve a wider variety of food all day and can easily cope with the fluctuating numbers of customers throughout the day Reduced food waste and improved portion control Portions can be made up precisely and only the meals ordered will need to be rethermalized This means
19. ile in a chilled state The use of refrigerated vehicles is recommended At the very least pre chilled insulated containers can be used for short journeys If chilled food is being transferred to other sites it must not only be transported at the correct temperature but on arrival it must also be placed in appropriate refrigerated storage cabinets 38 F until required 9 Rethermalization RE Cooked and chilled foods that are to be eaten cold or at room temperature should be consumed within 30 minutes of removal from storage If the food is to be rethermalized this should start no more than 30 minutes after the food is removed trom chilled storage Rethermalization must take place close to the point of consumption Suitable reheating equipment includes microwaves forced air and steam convection ovens Traditional types of hot air ovens may be used but take care to ensure that exposed areas of food do not dry out Commercial microwave ovens may also be used and we recommend these for the reheating of individual portions or small numbers of meals Ideally of course it is preferable to install dedicated rethermalization equipment In order to ensure the destruction of any pathogens present the core temperature of the food must reach at least 160 F and be held at this temperature for at least 2 minutes To check that this temperature has been reached insert a core food probe thermometer into the slowest heating point usually the center
20. l in cart 27 W x 40 Dx 72 H e Dimensions 89 H x 49 3 16 D x 53 1 8 W e Options Roll thru model POD style refrigeration system left handed door swing extra wide doors insulated floor floor ramps and indoor outdoor condensing units wy U Ys f YH TILL dd Refrigeration at its best Cook Chill Step by Step b TN PREPARATION aE e Raw materials should be prepared in areas separated from cooking and post cooking areas RAW MATERIALS e Products should be held at temperatures e Buy from reputable suppliers below 38 F until cooking commences e Choose good quality products e Frozen products should be control thawed before use STORAGE COOKING e Raw materials should be stored at recommended temperature and humidity e The core temperature of food must reach at levels in accordance with food safety least 160 F and should be held at this and HACCP guidelines temperature for at least two minutes e Check the core temperature using a probe thermometer inserted into the slowest heating point normally the center BLAST CHILL ne e The rapid chilling process must begin within 30 minutes of cooking being completed RETHERMALIZATION A e Once in the chiller the food must be e Cooked and chilled foods that are to be chilled to a temperature between eaten cold should be consumed within 34 F and 38 F within 90 minutes 30 minutes after removal from stor
21. l sizes and types can now benefit from a Cook Chill System Victory Refrigeration is leading the way producing compact yet sophisticated equipment that suits your needs as well as your budget with easy to use controls Until recently only large foodservice operations were able to take advantage of a Cook Chill system which was often thought to be very complicated because of its size In fact the system is quite simple and uses much of the equipment you already have in your kitchen At Victory we lead the way in manufacturing and marketing Blast Chillers From the smallest restaurant to the largest institutional kitchen Victory provides the innovation and flexibility to respond to your needs We continually invest in product design and development to bring you the highest quality engineering performance and reliability Using the latest control systems and technology Victory s range of Blast Chillers are all driven by our unique simple to use 1 2 3 Control Panel featuring the 3 step operation that all employees will find easy to operate with only basic introduction With increased focus on food safety you can be assured that in Victory you have quality performance accuracy and reliability for your product and business The range of Victory Blast Chillers will help you fully comply with the FDA state and local requirements as well as HACCP guidelines This guide will explore some of the myths that surround a Cook Chill system
22. little or no waste Increased profitability All of the above can make your operation more efficient while offering customers greater choice and better service You will be able to accommodate a larger number of customers even on short notice resulting in increased volume and profitability Fantastic opportunity for expansion If the meal turnover in your business is limited by the number of meals you are presently able to cook and serve with your existing kitchen Cook Chill is a fast way to increase your capacity without necessarily expanding your kitchen or employing extra kitchen staff Roll In Blast Chiller The Cook Chill System What you need If you are already serving hot food the only additional equipment you will require for a small to medium sized Cook Chill operation is a suitable Blast Chiller You will also need a suitable reach in or walk in refrigerator for ve the storage of the finished product ry i As with any cooking operation a Cook Chill System requires care to ensure that food does not become vulnerable to harmful bacteria Employees should be given specific training on the Cook Chill operation in addition to basic food safety training It is easiest to view a Cook Chill System as a series of stages Each of these stages should be regarded as equally important to guarantee safety and good quality meals 1 f Selection of raw materials 2 P Storage of raw materials 3 Preparation 4 am
23. meal Unfortunately many people have suffered food poisoning and have died from eating conventionally produced food that has not been prepared or stored properly while using traditional methods Cook Chill is only for mass foodservice No it can be used by restaurants clubs and even fast food operations The equipment is large and expensive Small to medium sized establishments that already have suitable ovens and storage facilities will only need to acquire a suitably sized undercounter or reach in Blast Chiller The equipment required by hospitals and other institutions produce high volumes of food and must accommodate a large capacity It is an insult to the skill of the foodservice professional x Cook Chill gives you more time to use your skills more effectively than any other method Instead of spending valuable time on mundane tasks the foodservice professional can use that time to improve presentation create new dishes and menus and attend to all the other things that make a successful business In Fact Cook Chill Is simple to operate yy c i Is profitable Reduces food waste Saves time Can help improve your business OVOVO Makes it easy for you to comply with food safety guidelines Wt Advantages of Cook Chill Suitable for any foodservice operation The system can be used effectively by establishments of any size or type a Effective time management and control system d ry T
24. p Cooking _ Portioning How 6 ak Blast chilling A Storage of chilled foods ig Distribution of chilled foods if applicable SER Rethermalization Reheating of food Service Food Service Operation How Does it Work Purchase of Ingredients Receipt of Ingredients Storage Ambient Chilled Frozen Preparation Hot Portioning Blast Chilling 160 F to 38 F 70 0 E ael as elalialc Chilled Storage 38 F 0 allifsTe E acelmi ejaliace Rethermalization How it Works 1 A selection of raw materials If raw materials are of poor quality when you buy them they are not going to improve with cooking It is vital that you ensure your supplier only provides you with high quality products If necessary check their storage handling and distribution methods 2 Storage of raw materials Having purchased good quality raw materials it makes sense to keep them in safe storage and in prime condition before they are needed This means following basic food safety and HACCP principles for food storage to ensure the raw products are stored at the correct temperature and humidity levels 3 Preparation At the preparation stage basic food safety practices and HACCP Guidelines apply Separate surfaces areas and separate utensils should be used for the preparation of certain products such as raw fish meat and poultry to prevent cross contamination and the spread of bacteria Ideally food
25. ress of to start the Blast Chill cycle When using the tood probe during the Blast Chill cycle the LED display shows the elapsed time and also indicates the product s core temperature This feature is unique to the Victory range of Blast Chillers The first window will show the elapsed time and the second window will show the core food temperature s The ten rectangular LEDs will light up to indicate how far through the cycle the Blast Chiller is as a percentage FE el ee E E ee ae E Once the cycle is complete the Blast Chiller will go through an auto defrost and automatically switch to storage mode to ensure the food is kept at a safe temperature of 38 F until you are ready to transfer the load to the correct storage cabinet or walk in VBC 100 A Selection from the Victory Product Line Reach In Blast Chillers Take control of the Cook Chill process and eliminate the hazards of slow cooling with this line of stylish Victory line of products combines style ease of use and state of the art technology ood powerful Reach in Blast Chillers Designed for small and medium sized foodservice operations the i e Designed to accommodate sheet pans and hotel pans e Stainless steel exterior and interior e Hard and Soft Chill options e Designed for 110 F ambient environments e Easy as 1 2 3 with the simple control panel or the food core temperature probe e Designed to Blast Chill from 160 F to
26. rring any additional staff or premise costs A production schedule below was drawn up based upon a turnover of 100 meals per day cooking on four days The unit he selected was the VBC 75 The unit is actually capable of chilling 240 x 20 oz portions per day based on four 90 minute cycles of 75 lbs per cycle Of course a greater number could be achieved if the unit were used more times per day After Monday Tuesday Wednesday Thursday Friday Saturday Sunday Store O hs 150 50 5 200 100 Cook 175 175 O 175 175 0 O Serve 100 100 100 100 100 100 100 Balance 75 150 50 125 200 100 O The unit chosen has plenty of spare capacity to cope with the future expansion of the business which may include extending the present restaurant or setting up an outside banquet service to supply hotels and weddings in the area In addition a chilled food cabinet was purchased solely for the storage of the blast chilled food As a result of installing the Blast Chiller the restauranteur in question was able to achieve over a 28 increase in gross profit as illustrated by the following figures Before Sales 750 000 Staff Wages 90 000 Raw Materials 202 500 Other Expenses 85 500 Gross Profit 230 220 Average price of meal is 25 Ye Ie restauranteur IN UeSTION After 875 500 85 000 236 250 93 000 294 720 28 Blast Chiller A mechanical unit designed to chill hot food rapidly from 160 F
27. sed sauces cuts of meat mashed potatoes or lasagna The air temperature of the cabinet ensures the product reaches the required 38 F within the 90 minutes without the risk of freezing or damaging the food Soft Blast Chill During the 90 minute cycle the air temperature remains above 32 F This is ideal for delicate and light products such as fish rice vegetables cream desserts cakes and fried foods The soft blast chilling cycle gently reduces the product temperature to 38 F in the required 90 minutes without the risk of damaging the delicate product F ME Moh do dd i i E fi f am WRG ERE WALL WERE RRR a The speed at which chilling takes place will be affected by the shape size and density of the food its moisture content heat capacity and entry temperature Placing lids on containers or stacking them on top of one another will increase the chilling time required However covering food can protect against contamination and is therefore sometimes appropriate as long as chilling can still be achieved within the required time limits Hard Chill Food Temp Food Temp Time Mins Air Temp Time Mins Air Temp 7 Storage of chilled foods Chilled food should be stored in a dedicated refrigerated storage cabinet at a temperature of between 34 F and 38 F in order to control the growth of micro organisms You should use the refrigerated cabinet or walk in designe
28. t food arrives at the cabinet without risking any fluctuations in the 34 38 F chilled temperature while still at the optimum chill temperature IMPORTANT Make sure your cooking chilling and storage equipment are all compatible with the containers you use A Practical Example Before Monday Tuesday Wednesday Thursday Friday Saturday Sunday Store 0 O O O O O O Cook 0 100 100 100 100 100 100 Serve 0 100 100 100 100 100 100 Balance 0 0 0 0 0 0 0 Number of meals over the week 600 In this example the owner of a business in a vacation resort serving 600 meals per week over six days 50 covers two sittings and a turnover of one per sitting realized that there was potential to operate at the same daily turnover on a seven day basis However the reputation of the business was due in large part to the quality of the staff that were given Mondays off in lieu of weekends The option of employing extra part time staff for Mondays only would wipe out the advantage gained In any case skilled staff were almost impossible to find Meanwhile potential customers were being turned away to the advantage of other establishments There had to be another solution The restauranteur calculated that by installing a Blast Chiller capable of chilling 175 meals per day he could reward his staff by giving them weekends off prime cook only four days a week starting at 8 00 am and increase his meal turnover by 100 meals a week without incu
29. tes depending on type size and quantity Includes stewed apples peaches cherries rhubarb and other cooked fruits DESSERTS Soft Blast Chill 30 90 minutes depending on type size and quantity Includes fruit and cream based desserts egg custards flans and pies Hard Blast Chill 30 90 minutes depending on type size and quantity Includes steam puddings soonge cakes and dense desserts such as tiramisu and cheesecake VACUUM PACKED Hard Blast Chill 75 minutes depending on type size quantity and packaging SOUPS SAUCES Includes all types of soup custard and sauces max 8 5 Ibs NB The type of packaging will affect the Blast Chilling time and in extreme circumstances may take longer than 90 minutes BAKERY PRODUCTS Cakes Hard Blast Chill 30 90 minutes depending on type size and quantity Cream Cakes Soft Blast Chill 50 90 minutes depending on type size and quantity Pastry Hard Blast Chill 60 90 minutes depending on type size and quantity Includes pies flans Please note that the times given in the above chart are approximate and will differ depending on type of product size quantity and containers used If the products are mixed within the Blast Chiller then cycle times will vary for different products Choosing the Right Blast Chiller To find out which model of Blast Chiller is the most suitable for your operation consider the type of food you will be blast chilling as well as the volume of food you need to produc
30. to 38 F within 90 minutes It works by re circulating low temperature air at a high velocity Hard Blast Chill 160 F to 38 F in 90 minutes e Blast Chill cycle suitable for denser items with a higher fat content such as cuts of meat meat based Sauces soups soonge cakes mashed potatoes and vacuum packed products The air temperature of the cabinet drops below the freezing point during the 90 minute cycle Soft Blast Chill 160 F to 38 F in 90 minutes Blast Chill cycle suitable for delicate and light products such as fish rice vegetables cream desserts and fried foods During the 90 minute cycle the air temperature of the cabinet remains about 32 F Chill Chain The whole process of maintaining strict temperature control throughout the receiving storage preparation processing storage and distribution of food to control the growth of micro organisms Food Core The temperature within an item of food or dish Temperature taken at the slowest cooking point normally the center Pathogenic Micro Organisms All foods contain a certain level of organisms or bacteria that can carry disease if allowed to multiply to large numbers Cooking food kills them while keeping the food below certain temperatures limits their growth Consequently a Cook Chill System is a good way of maintaining food safety as it controls bacteria growth Probe A thermometer that Is inserted into a food product to record the inner temperature The nee
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