Are the yields given valid for all foodstuffs?The yields given in the documentation must be considered average: foodstuffs with a medium fat content, distributed evenly on the tray and with the weight distributed evenly on all the trays.
If used in different conditions performance could differ and no longer be in line with what is declared.
A "precise" distribution of the load is not, of course, required: some unevenness when actually being used has already been taken into account.
What is better, time or temperature blast chilling?There are no exact rules, although with temperature blast chilling, where the heart probe is used, you'll have the certainty that the cycle has been carried out correctly.
With the ILSA blast chillers you can store timed programmes. However, ILSA suggests first carrying out a temperature cycle before storing a timed cycle in virtue of the above considerations and then to use the programme only for products of identical type and quantity.
Temperature blast chilling is not recommended for products that are already vacuum packed or food where the hole made by the probe is anti-aesthetic.
Is defrosting necessary also with temperature blast chillers?ILSA temperature blast chillers have a key to press for manual defrosting.
Defrost only when needed, preferably when you've just loaded hot food and with the door open for a quicker and more effective defrost.
If the blast chiller is used in the preservation function, defrosting must be done at the set frequencies.
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