Defrosting Time Guide:
| PRODUCT | TYPICAL PACK | REFRIGERATION |
RUNNING FAUCET |
CNSRV DC:02 SYSTEM |
|---|---|---|---|---|
| Chicken breasts (boneless, skinless) | 5–10 lb, 6–8 oz portions | 12–24 hours | 40–75 minutes | 15–30 minutes |
| Marinated chicken / dark meat | 8–12 lb bulk bag | 18–36 hours | 60–120 minutes | 25–45 minutes |
| Salmon fillets | 5–10 lb, 6–8 oz portions | 12–18 hours | 35–55 minutes | 15–25 minutes |
| Steaks / cut primals | 5–10 lb tray / pan | 12–24 hours | 30–60 minutes | 10–25 minutes |
| Ground beef (chubs) | 5–10 lb units | 24–36 hours | 60–120 minutes | 25–45 minutes |
| Shrimp (IQF) | 2–5 lb bag | 8–12 hours | 12–25 minutes | 5–10 minutes |
| Dumpling filling / stuffing | 8–12 lb bulk | 18–36 hours | 75–150 minutes | 30–60 minutes |
| Whole turkey / large roasts | 12–16 lb | 3–4 days | 5–7 hours | 2–3 hours |
All times are approximate and will vary based on product thickness, starting temperature, load size, packaging, and water temperature. CNSRV times assume proper loading, full water submersion, and operation according to CNSRV instructions and site-specific SOPs. Operators are responsible for verifying time–temperature control in accordance with local health-code requirements.