coldline Levtronic, Руководство по обслуживанию

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9.0 PROGRAMS
Modi and LEVTRONIC have numerous automatic programs.
Programs can be modified. Changing one of the parameters will allow you to save a new program with a
name, which will be automatically inserted in the same category as the starting program.
The blast chilling, deep freezing, defrosting programs consist of 3 phases which can be enabled or disabled.
The first phase is always active, the phases that can be disabled are characterized by a green switch.
The last phase is storage at the end of the cycle that can be disabled, in this case, once the program has
ended, the appliance will return to the main screen, it will therefore be necessary to promptly remove the
food.
BLAST CHILLING, DEEP-FREEZING (MODI UP and ACTIVE),
DEFROSTING, CHOCOLATE AND DRYING (MODI ACTIVE)
To create a new program, select the desired function (blast chilling, deep
freezing, defrosting, chocolate and drying), the category and, keeping the
button of the recipe pressed, select modification. You can choose between
creating a probe or time program.
Once the type has been selected, the program editor will appear with the
various phases in which it is possible to set the cell temperature, ventilation and
core temperature. To modify the following phases, press the right arrow.
Whenever a modification is made to the program, this can be saved with a new
name, thus creating a new recipe or overwriting the previously modified recipe.
PROOVING AND RETARDED PROOVING (LEVTRONIC)
In the retarded prooving program it is possible to disable the cold phases, in
this way you can use the saved parameters for proof-retarding and perform an
immediate manual leavening. The phases of a proof-retarding program are 5
and can be modified through the editor (the leavening phase and the
storing phase at the end of the cycle cannot be disabled):
- 1. Cooling: allows you to block the action of the yeasts in order to delay
their action. It is possible to manage humidity (Levtronic) only with
temperatures exceeding 4 degrees. If the humidity is set to OFF the
parameter is not managed, if you want to have a low degree of humidity set
50%, if you want maximum humidification set 95%. The duration of the
program depends on the mass of the product to be cooled, the larger the
size the longer the cooling phase must be.
- 2. Holding: maintains the mass of product to be leavened for an automatic
time managed by the program according to the time set as the leavening
end. Warning: the lower the storage temperatures, the lower the yeast
activity will be, with temperatures that are too low, you risk dehydrating the
dough and slowing down the subsequent recovery and leavening phases.
Temperatures above 6 degrees, on the other hand, will trigger the
leavening and ripening process before the desired time. The correct
holding temperature depends on the type of dough.