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Model BCF-24/65/110, BCM-110
3-3. BASIC OPERATION The Henny Penny blast chiller/freezer chills food products with a
core temperature of 149ºF (65ºC), down to 39ºF (4ºC) within 4
hours. They also freeze food products with a core temperature of
149ºF (65ºC), down to 0ºF (-18ºC) within 4 hours and 30 minutes,
(room ambient temperature may impact time it takes to reach the
desired temperature). For the best performance, see conditions
below:
a. The food product must not be thicker than 1-1/2 to 1-3/4
inches (40 to 45 mm).
b. Meats should be placed directly onto the racks, but products in
pans should be covered if possible. The steam from the prod-
uct can form ice on the evaporator, which increases the chilling
or freezing time.
c. A minimum clearance of 1 inch (25 mm) between pans.
d. The best dishes or pans to use are stainless steel or aluminum.
Do not use polycarbonate (plastic) pans. The polycarbonate
acts as an insulator around the food product and makes it hard
to chill.
e. Do not exceed the product weight capacity specified by the
particular model of blast chiller.
MODEL Chill Capacity Freeze Capacity
BCF-24 24 lb. (10.8 kg) 16 lb. (7 kg)
BCF-65 65 lb. (29.5 kg) 32 lb. (15 kg)
BCF/BCM-110 110 lb. (50.0 kg) 55 lb. (25 kg)
Start-up
1. For the same batch of product (same type of product), load all
the product at one time, so the door does not need to be
opened while in operation.
For a mixed batch (different types of product), load each type
as ready, and place the Frigiprobe (located on the left side,
middle of the unit) into the product which will chill the quickest.
2. If using the Frigiprobe for same batch of product, place probe
into product at this time.
3. Press to turn unit on. and should come on
after 25 seconds.
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