19
3222180_GB
PROGRAMME
PROGRAMME DESCRIPTIONS
PROGRAMME
DESCRIPTION
STANDARD PROGRAMMES
SOFT +3°C
Cycle carried out through probe at the core or time, suitable for chilling foods up to +3°C,
using a chamber temperature of about 1°C.
Cycle suitable for delicate products such as mousse, creams, desserts, vegetables or
foods that are not very thick
HARD +3°C
Cycle carried out through probe at the core or time, suitable for chilling foods up to +3°C,
using a chamber temperature varying from -15°C to 1°C.
Cycle suitable for very dense products, with high grease content or large sized products
IFR
I.F.R. is the patented positive blast chilling system that automatically optimises the process
for any type of food, no matter the size and quantity, chilling its surface thanks to the use of
a multipoint, three sensor needle probe
SOFT -18°C
Cycle carried out through probe at the core or time, suitable for freezing foods up to -18°C,
using a chamber temperature varying from 1°C to -40°C.
Cycle suitable for leavened products, baked or cooked foods that are not very thick
HARD -18°C
Cycle carried out through probe at the core or time, suitable for freezing foods up to -18°C,
using a chamber temperature that can reach -40°C.
Cycle suitable for raw or cooked, large size foods
INFINITY
Time chilling/freezing cycle with infinite duration, suitable for cooling various type food
pans. The temperature at the core can be checked
AUTOMATIC PROG3°C - CATERING
LASAGNE
Cycle dedicated to chilling of lasagne
SOUPS AND SAUCES
Cycle dedicated to chilling of soups and sauces
RICE AND PASTA
Cycle dedicated to chilling of rice and pasta
MEAT
Cycle dedicated to chilling of meat
FISH
Cycle dedicated to chilling of fish
COOKED VEGETABLES
Cycle dedicated to chilling of cooked vegetables
HOT PASTRY
Cycle dedicated to chilling of hot pastry products
DRY PASTRY
Cycle dedicated to chilling of dry pastry products
WALNUTS VEAL
Cycle dedicated to chilling of walnuts veal
AUTOMATIC PROGRAMMES -18°C - CATERING
LASAGNE
Cycle dedicated to freezing of lasagne
SOUPS AND SAUCES
Cycle dedicated to freezing of soups and sauces
RICE AND PASTA
Cycle dedicated to freezing of rice and pasta
MEAT
Cycle dedicated to freezing of meat
FISH
Cycle dedicated to freezing of fish
COOKED VEGETABLES
Cycle dedicated to freezing of cooked vegetables
RAW VEGETABLES
Cycle dedicated to freezing of raw vegetables
PASTRY
Cycle dedicated to freezing of pastry products
RAW FISH
Cycle dedicated to freezing of raw fish
SUSHI
Cycle dedicated to freezing of Sushi
ANISAKIS 24h*
It is a special blast freezing cycle that enables preventive and total food preservation and
restoration. Once the probe reads -20°C at the food core, the appliance will automatically
start the "
devitalization phase for 24 hours
”
ANISAKIS 15h*
it is a special blast freezing cycle that enables preventive and total food preservation and
restoration. Once the probe reads -35°C at the food core, the appliance will automatically
start the "
devitalization phase for 15 hours
”
OPISTORKIS 24h
It is a special blast freezing cycle that enables preventive and total food preservation and
restoration. Once the probe reads -20°C at the food core, the appliance will automatically
start the "
devitalization phase for 24 hours
”
* Tested and validated in cooperation with:
University of Naples Federico II
-
Department of Zootechnical Sciences and Food
inspection and the University Research laboratory at the wholesale fish market of Pozzuoli, Naples
