15
Tip:
in order to improve the effectiveness of the programs, insert the probe into the largest piece of food.
Some programs feature the "Recipe" mode. In this mode the core probe is not necessary: the process is
automatic and depends on the program settings.
Note:
while in "Recipe" mode, the use of the core probe has no effect on the program.
3.10
The containers and lids to be used during the cycles
Trays and shallow containers are preferred as they facilitate internal ventilation.
Tip:
to increase the effectiveness of blast chilling and shock freezing, spread out the food portion in the air
flow as much as possible; avoid covering the trays and containers as this increases the insulation. Make sure
containers are compatible with low-temperature applications (-40°C).
Tip:
metal or ceramic containers and materials suitable for temperatures up to 75°C are recommended for
those programs with hot functions.
3.11
Food arrangement
Whenever possible avoid stacking food in the tray, instead spread out the food as much as possible over a
large area to maximise internal ventilation.
3.12
Effective chilling and freezing cycles
The best results in terms of chilling and freezing are obtained by introducing the food immediately after
cooking, avoiding exposure at room temperature since this will lead to the loss of humidity and deterioration
in the original colour, aroma and flavour.
Tip:
the chilling and freezing programs are shorter and lead to better results if a pre-cooling cycle is run first.
3.13
Storage of blast chilled or shock frozen foods
At the end of blast chilling or shock freezing programs the appliance keeps foods at the setpoint temperature;
however, the food should not be stored for a long time inside the appliance but stored in the refrigerator or
freezer.
Since the shock frozen products can be stored for long periods (6÷12 months), they should be identified with
a label referring to its contents and date of expiry.
The proper place of storage of blast chilled foods is the refrigerator while those of shock frozen food is the
freezer; it is therefore recommended to use such equipment.
Tip:
to further enhance the shelf-life of chilled foods vacuum packaging is recommended, with equipment
suitable for the purpose and observing the regulatory requirements of temperatures and times.
3.14
Programs
BLAST CHILLING
With this program it is possible to store food in the refrigerator for 5÷7 days. The rapid cooling to
+3°C stops the evaporation of water from freshly baked products. By reducing the exposure of the
food in the temperature range of bacteria proliferation, it lengthens the storage time of the food
itself.
SHOCK FREEZING
The rapid cooling process to -18°C allows foods to be stored for several months. The organoleptic
qualities of the food: flavour, aroma and appearance are maintained by the rapid solidification of the
water, that avoids tearing the fibres.
Summary of Contents for 1ABEVEN
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