Hoshizaki Snowflake SBU 15 H, Instruction Manual

 16 

765042226 Rev.000

PROGRAMME 



  CORE PROBE POSITIVE SOFT QUICK COOLING CYCLE: cycle suitable for cooling foodstuffs with 

thickness lower than  4[cm] using a room temperature of about   0[°C]. The cycle is controlled by the 
core probe. 



  CORE PROBE POSITIVE HARD QUICK COOLING CYCLE: cycle suitable for cooling foodstuffs 

with thickness exceeding  4[cm] using a room temperature ranging from  -30[°C] to -5[°C]. The cycle 
is controlled by the core probe. 



  CORE PROBE NEGATIVE SOFT QUICK COOLING CYCLE: cycle for blast freezing delicate food 

using an initial chamber temperature around 0[°C]. The cycle is controlled by the core probe. 



  CORE PROBE NEGATIVE HARD QUICK COOLING CYCLE: cycle suitable for freezing foodstuffs 

using a room temperature of about  -30[°C]. The cycle is controlled by the core probe. 



  TIME-CONTROLLED POSITIVE SOFT QUICK COOLING CYCLE: cycle suitable for cooling 

foodstuffs with thickness lower than  4[cm] using a room temperature of about 0[°C]. The cycle is 
time-controlled. 



  TIME-CONTROLLED POSITIVE HARD QUICK COOLING CYCLE: cycle suitable for cooling 

foodstuffs with thickness exceeding  4[cm] using a room temperature ranging from  -30[°C] to -5[°C].  
The cycle is time-controlled. 



  TIME-CONTROLLED NEGATIVE SOFT QUICK COOLING CYCLE: cycle for blast freezing delicate food 

using an initial chamber temperature around 0[°C]. The cycle is time-controlled. 



  TIME-CONTROLLED NEGATIVE HARD QUICK COOLING CYCLE: cycle suitable for freezing 

foodstuffs using a room temperature of about  -30[°C]. The cycle is time-controlled. 

NOTE

: At the end of the quick cooling phase, the device starts the storing phase  (+2[°C] at the end of the   

positive quick cooling; -22[°C] at the end of the  negative quick cooling).  
  
 

Cooling time

FOODSTUFF 

SHEET 

MAX. 

LOAD

PRODUCT 

THICKNESS

QUICK 

COOLING TIME

ROOM 

TEMPERATURE 

CORE 

TEMPERATURE

FIRST COURSES

Bechamel 

GN1/1 h60 

6 lt

4 cm

70 minutes

-20 °C 

3°C

Meat broth 

GN1/1 h110 

8 lt

6-7 cm

110 minutes

-20 °C 

3°C

Cannelloni 

GN1/1 h40 

4 Kg

3-4 cm

40 minutes

-20 °C 

3°C

Vegetable soup 

GN1/1 h100 

5 lt

5 cm

100 minutes

-20 °C 

3°C

Fresh pasta 

GN1/1 h40 

1 Kg

5 cm

20 minutes

-20 °C 

3°C

Meat and tomato sauce 

GN1/1 h60 

5 Kg

5 cm

90 minutes

-20 °C 

3°C

Bean soup 

GN1/1 h60 

5 Kg

5 cm

100 minutes

-20 °C 

3°C

Fish soup 

GN1/1 h60 

4 Kg

5 cm

110 minutes

-20 °C 

3°C

MEAT AND POULTRY

Roast pork 

GN1/1 h60 

8 Kg

10 cm

110 minutes

-20 °C 

3°C

Braised beef 

GN1/1 h60 

8 Kg

15 cm

110 minutes

-20 °C 

3°C

Boiler beef 

GN1/1 h60 

6 Kg

12-18 cm

110 minutes

-20 °C 

3°C

Chicken breast 

GN1/1 h40 

5 Kg

4-5 cm

30 minutes

0 °C 

3°C

Roast-beef 

GN1/1 h40 

4 Kg

10-15 cm

80 minutes

-20 °C 

3°C

FISH

Baked grouper 

GN1/1 h40 

3 Kg

5-10 cm

110 minutes

-20 °C 

3°C

Squill 

GN1/1 h40 

2 Kg

3 cm

25 minutes

-20 °C 

3°C

Vacuum-stored mussel 

grid  GN1/1 

2 Kg

max 3-4 cm

20 minutes

-20 °C 

3°C

Fish salad 

GN1/1 h40 

4 Kg

3-4 cm

30 minutes

0 °C 

3°C

Boiled polyp 

GN1/1 h60 

5 Kg

-

60 minutes

-20 °C 

3°C

Stewed cuttlefish 

GN1/1 h60 

4 Kg

4-5 cm

60 minutes

-20 °C 

3°C

VEGETABLES

Carrots trifolate 

GN1/1 h60 

4 Kg

4-5 cm

60 minutes

-20 °C 

3°C

Mushrooms trifolati 

GN1/1 h60 

4 Kg

4-5 cm

60 minutes

-20 °C 

3°C

Zucchinis trifolate 

GN1/1 h60 

3 Kg

4-5 cm

90 minutes

-20 °C 

3°C

PASTRY/DESSERT

Vanilla / chocolate 
pudding 

GN1/1 h60 

6 lt 

4-5 cm 

90 minutes 

0 °C 

3°C 

Creme anglaise 

GN1/1 h60 

3 lt

4-5 cm

100 minutes

0 °C 

3°C

Custard  a 

GN1/1 h60 

3 lt

4-5 cm

100 minutes

0 °C 

3°C

Panna cotta 
 (single portion) 

grid 

3 lt 

6 cm 

60 minutes 

0 °C 

3°C 

Ice-cream cake 

grid 

3 Kg

4-6 cm

50 minutes

0 °C 

3°C

Tiramisù 

GN1/1 h60 

5 Kg

4-5 cm

45 minutes

0 °C 

3°C