EQUIPMENT SELECTION

CHILLING DATA

The Stock Chiller has been used in the industry for many different types of liquid food products. The chilling performance will vary based on the type of food product being chilled. Thicker foods with higher viscosities, gelatinous stocks, ingredients that solidify at temperatures above 45F, will all perform differently. The following table should be used to understand the performance of the equipment used and tested at various locations.

The chill times listed in the table are in MINUTES and  reflect a starting temperature of 190°F (88°C) to a final temperature of 40°F (5°C).
Floor Unit
Model SC01
Countertop
Model SC02
Countertop
Model SC03
Food Product 2 Gallon 5 Gallon 5 Gallon 2 Gallon
STOCKS
Chicken 4 6 8 / 10  (1) 6
Beef 4 6 8 / 10  (1) 6
Vegtable 4 6 8 / 10  (1) 6
Fish 4 6 8 / 10  (1) 6
STOCKS
Veal (Gelatinous) 6 8 8 / 10  (1) 8
SOUPS
Chicken
Onion
Split Pea
COFFEE
TEA
MILK
Fresh Milk 4
Pasteurized 6
SAUCES
Red 12  /  15 (1)
Brown
Cheese
GUMBO
CHOWDER
POT PIE FILLING
PICKLES
In 45% Brine 9
KETCHUP 10 12
SALSA
Tomato salsa 7
Green chili 12
CHILI
Thin 12
Thick 20
(1) – Times given are for High RPM and Low RPM units, respectively
(2) – Heavy gelatinous stocks take 2 minutes longer
Updated 9/10/2018

ENSURING  CONSISTANT PERFORMANCE

ICE REQUIREMENTS