Angelo Po DS31, Use And Installation Manual

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15
MANUAL CYCLES
ƒ
NEGATIVE SLAUGHTER CYCLE
WITH CORE PROBE : cycle suitable for freezing foodstuffs using a room temperature of
about -25[°C]. The cycle is controlled by the core probe.
WITH TIMER : cycle suitable for freezing foodstuffs using a room temperature of about -
25[°C]. The cycle is time-controlled.
ƒ
SOFT POSITIVE SLAUGHTER CYCLE
WITH CORE PROBE : 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.
WITH TIMER : cycle suitable for cooling foodstuffs with thickness lower than 4[cm] using a
room temperature of about 0[°C]. The cycle is time-controlled.
ƒ
HARD POSITIVE SLAUGHTER CYCLE
WITH CORE PROBE : cycle suitable for cooling foodstuffs with thickness exceeding 4[cm] using
a room temperature ranging from -25[°C] to -5[°C]. The cycle is controlled by the core probe.
WITH TIMER : cycle suitable for cooling foodstuffs with thickness exceeding 4[cm] using a
room temperature ranging from -25[°C] to -5[°C]. The cycle is time-controlled.
NOTE: At the end of the slaughter or freezing cycle the system will automatically switch to the conservation
mode (+2° C at the end of the positive slaughter and –22° C at the end of the freezing phase)
.
Cooling time
FOODSTUFF SHEET MAX. LOAD
PRODUCT
THICKNESS
QUICK COOLING
TIME
CYCLE
FIRST COURSES
Bechamel GN1/1 h60 6 lt 4 cm 70 minutes HARD POSITIVE
Meat broth GN1/1 h110 8 lt 6-7 cm 110 minutes HARD POSITIVE
Cannelloni GN1/1 h40 4 Kg 3-4 cm 40 minutes HARD POSITIVE
Vegetable soup GN1/1 h100 5 lt 5 cm 100 minutes HARD POSITIVE
Fresh pasta GN1/1 h40 1 Kg 5 cm 20 minutes NEGATIVE
Meat and tomato sauce GN1/1 h60 5 Kg 5 cm 90 minutes HARD POSITIVE
Bean soup GN1/1 h60 5 Kg 5 cm 100 minutes HARD POSITIVE
Fish soup GN1/1 h60 4 Kg 5 cm 110 minutes HARD POSITIVE
MEAT AND POULTRY
Roast pork GN1/1 h60 8 Kg 10 cm 110 minutes HARD POSITIVE
Braised beef GN1/1 h60 8 Kg 15 cm 110 minutes HARD POSITIVE
Boiler beef GN1/1 h60 6 Kg 12-18 cm 110 minutes HARD POSITIVE
Chicken breast GN1/1 h40 5 Kg 4-5 cm 30 minutes SOFT POSITIVE
Roast-beef GN1/1 h40 4 Kg 10-15 cm 80 minutes HARD POSITIVE
FISH
Baked grouper GN1/1 h40 3 Kg 5-10 cm 110 minutes HARD POSITIVE
Squill GN1/1 h40 2 Kg 3 cm 25 minutes HARD POSITIVE
Vacuum-stored mussel GN1/1 h60 2 Kg max 3-4 cm 20 minutes HARD POSITIVE
Fish salad GN1/1 h40 4 Kg 3-4 cm 30 minutes NEGATIVE
Boiled polyp GN1/1 h60 5 Kg - 60 minutes HARD POSITIVE
Stewed cuttlefish GN1/1 h60 4 Kg 4-5 cm 60 minutes HARD POSITIVE
VEGETABLES
Carrots trifolate GN1/1 h60 4 Kg 4-5 cm 60 minutes HARD POSITIVE
Mushrooms trifolati GN1/1 h60 4 Kg 4-5 cm 60 minutes HARD POSITIVE
Zucchinis trifolate GN1/1 h60 3 Kg 4-5 cm 90 minutes HARD POSITIVE
PASTRY/DESSERT
Vanilla / chocolate pudding GN1/1 h60 6 lt 4-5 cm 90 minutes SOFT POSITIVE
Creme anglaise GN1/1 h60 3 lt 4-5 cm 100 minutes SOFT POSITIVE
Custard a GN1/1 h60 3 lt 4-5 cm 100 minutes SOFT POSITIVE
Panna cotta (single portion) GN1/1 h40 3 lt 6 cm 60 minutes SOFT POSITIVE
Ice-cream cake GN1/1 h40 3 Kg 4-6 cm 50 minutes SOFT POSITIVE
Tiramisù GN1/1 h60 5 Kg 4-5 cm 45 minutes SOFT POSITIVE