Delfield Blast Chiller DBC-10 Uživatelský manuál stáhnout pdf (Strana 13)

Critical Issue: Temperature Maintenance

• The operator assumes performance is equal

among brands, but its not!

• So what does quality system design, air-flow

and controls mean for them?

 Food Cost: product shelf life negatively

effected by improper temps. ex. Milk: Below

41°F up to 7-days, over 45°F, 3-4 days at

best

 No good method to track loss due to improper

holding temps (as premature & over shelf life

waste typically grouped together), but both are

costing the operator

 Think of how much food is stored in the avg.

reach-in refrigerator? $100’s? $1,000’s?

 If as little as $25 of food a week is prematurely

wasted, the operator is losing approx. $1,300 a

year. Imagine if its more than $25?

 Quality performance provides for both safer

food & maximized shelf life, reducing food cost

Approx. Deterioration Rate

of Fresh Produce

Storage Temp Rate of Det.

68°F 8 to 10

50°F 4 to 5

41°F 3

37°F 2

32°F 1.25

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 47 48

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Delfield Blast Chiller DBC-10 Uživatelský manuál Strana 13