coldline Levtronic, Руководство по обслуживанию

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6.0 MAIN MENU
6.1 MODI BLAST CHILLER MENU
Blast chilling:
Quickly
c
o
ols the food core to +3°C, stops bacterial
proliferation, increases shelf life by up to 70% while maintaining quality. Blast
chilling programs are programmable on 3 phases with temperature, time
and ventilation management; the storage temperature at the end of the
cycle can also be managed.
Freezing: Rapidly freezes food to -18°C down to its core, favouring
liquid micro-crystallization. Fibres, flavour and structure remain unchanged.
The blast chilling programs are programmable on 3 phases with
temperature, time and ventilation management, and the storage
temperature at the end of the cycle can also be managed.
Leavening and proof-retarding: Perfectly leavens the doughs in immediate
mode or at a scheduled time The program can be set in 4 phases (cooling,
storage, recovery and leavening and a final waiting phase). In the Modi Active
blast chillers there is no humidifier, therefore it is advisable to cover the
leavening food with a damp cloth and use the blast chiller at full load, always
keeping ventilation values low in order to avoid dehydration of the leavened
products.
Defrosting: Safely defrosts the food frozen with MODI.
Careful temperature and moisture management prevents proliferation
of the bacterial load.
Chocolate: Crystallizes pralines, chocolates and chocolate bars in a few
minutes, obtaining perfect clarity and crispness thanks to the ideal
temperature and humidity.
Drying: Dehydrates fruit, vegetables, mushrooms and legumes and makes
them available in every season. The program must be started keeping the
door open with the appropriate support.
Anisakis in-depth cleaning: Clean fish intended for raw consumption in
order to eliminate parasites such as Anisakis with specific programs with
dedicated temperatures and durations. (-20°C for at least 24 hours, or at -
35°C for 15 hours)
Maintenance: Keeps ready meals, desserts, parfaits and ice cream at serving
temperature.
6.2 LEVTRONIC PROOF-RETARDING MENU
Prooving and retarded prooving: Perfectly leavens the doughs in immediate
mode or at a scheduled time; the moisture supply allows you to maintain
ideal hydration, promoting the regular action of yeasts. The program can be
set in 4 phases (cooling, storage, recovery and leavening and a final waiting
phase).
Storage: Starts a storing cycle.