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TEMPERATURES
Do not leave the cooked products that are to be chilled/frozen at room temperature.
Avoid humidity losses, which will be detrimental to the conserved fragrance of the product.
We recommend beginning the chilling/freezing program as soon as the preparation or cooking phase has
ended, being careful to insert the product into the equipment at a temperature no lower than +160°F. The
cooked product can enter the equipment even at very high temperatures, greater than +212°F, as long as
the chamber has been pre-chilled.
In any case it should be taken into consideration that the program reference times always start from a
temperature of +194°F, in positive chilling from +194°F to +37°F and in negative chilling from +194°F to 0°F.
LENGTH
Cooled or frozen processed foodstuffs may be stored in a refrigerator for 5
days of processing with no quality alterations.
For best results we recommend keeping temperature constant throughout the
storing (32°F to 39°F), according to the various commodities.
Storing time may be increased to approx. two weeks by using vacuum
processing.
After a negative quick cooling cycle, foodstuffs may be stored safely for 3 to 18
months, according to the type of foodstuff processed.
We strongly recommend keeping storing temperature at -4°F or below.
The cooled product should be wrapped in a specific film for foodstuffs (better still, vacuum stored) and
provided with a sticker reporting the content [A], date of processing [B] and expiry date [C] written in
permanent type ink
.
A
B
C
Содержание BC101LU
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