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 |
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| 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