9
In all cases, the applicable environmental laws of the user's
country must be complied with
Functional specifications
Rapid cooling process
This program can quickly reduce the temperature of cooked
food (from +90°C to +3°C in 90 minutes) to avoid being in the
critical range of +8
°
C to +68
°
C, thus preventing spoilage.
Quick-cooled cooked food can be stored in refrigerator at
+3°C for up to five days
Quick-frozen program
Quick-free
ze (reduced from +90°C to
-
18°C in
240 minutes)
prevents the formation of ice crystals in foods, thereby
reducing loss of juice and vitamin.
