20
3270360_GB
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
