-
-
-
I
I
I
N
N
N
S
S
S
T
T
T
R
R
R
U
U
U
C
C
C
T
T
T
I
I
I
O
O
O
N
N
N
M
M
M
A
A
A
N
N
N
U
U
U
A
A
A
L
L
L
-
-
-
6
Table 3
shows the storing time rates for a few examples of frozen food.
Do not leave cooked products at room temperature before quick cooling.
Avoid any loss of moisture, which will affect food freshness.
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 (
pict.6
).
Tab.3
CORE PROBE
For proper position of the probe, refer to the following pictures.
S O N D A A S IN G O L O
R IL E VA M E N T O
C U O R E P R O D O T TO
S O N D A A M U LTIP L O
R IL E VA M E N TO
S U P ER FI C I E P R O D O T TO
Foodstuff
Storing tmperature
[°C]
Recommended storing time
Pork -18
6
Beef -18
9
Poultry -18
10
Fat fish
-18
2
Lean fish
-18
4
Peas -18
12
Strawberries -18
12
Spinach -18
6
SINGLE-DETECTOR
PROBE
MULTI-DETECTOR
PROBE
PRODUCT CORE
PRODUCT SURFACE
