Rapid cooling cell controlling method for e.g. commercial catering, involves taking periodic measurement of product`s internal temperature and ambient air temperature in chamber, and finding set value for ambient air temperature in chamber

摘要

The method involves taking a periodic measurement of internal temperature of a product to be cooled and the temperature of ambient air in a chamber, and determining a set value for the air temperature inside the chamber regardless of type, structure, weight, thickness and packaging of the product or capacity of the chamber based on the measurements. The value is used to control a cold production equipment until the end of a cooling cycle to obtain an internal temperature less than a preset final internal temperature using a cycle length less than or equal to a preset maximum cycle length. An independent claim is also included for a device for controlling a cell that is utilized for the rapid cooling of a cooked food product in order to preserve the food product.