Randell BC-10 User manual

BC Series Blast Chillers
FOODSERVICE EQUIPMENT SOLUTIONS
BLAST CHILLERS
Help your customer meet HACCP and FDA guidelines for safe cooling of pre-cooked products
• FDA: recommends cooling to 70°F within 2-hours and down to 40°F within the next 4-hours
• HACCP: requires cooling to 40°F within 4-hours
Prevent customers from improper cooling in walk-ins and reach-ins
• Most cases will not meet above guidelines
• Difficult to document practices
• Avoid putting other products in walk-in or reach-in back into the “danger-zone” (danger zone: 140°F to 40°F)
Simple turn on, probe and start operation
• Once product reaches 38°F the unit goes into hold mode (indefinitely) for unsupervised hours
Laminar airflow design provides superior cooling
• Left to right airflow provides more air over more pan surface
• More even cooling
With laminar cooling:
• Cool 2” deep pans with lids on:
- Less moisture loss
- Less flavor transfer
- Minimizes edge freezing of products
High impact ABS door jams and door/drawer liners
• Superior thermal-break (less sweating in humid conditions)
• Extra insulation value in doors (with deeper profile).
- Stepped profile provides improved seal (minimizes air gaps)
Exclusive press-fit door/drawer gaskets
• Easy install, no more screws or rubber mallets
Available in upright and undercounter versions
• Models designed to fit existing spaces
• Upright units: 36” 5-pan; 36” 10-pan; 44” 20-pan
• Undercounter units: 27” 3-pan; 56” 5-pan; 70” 10-pan
BC-10 Shown
888-994-7636 randell.com
BC042606