EVCO S.p.A.
EVJ800
| Installer manual ver. 1.0 | Code 144J800E104
page 25 of 48
RED MEATS - NEEDLE PROBE
Phase 1
Cabinet setpoint
-25°C
Needle probe setpoint
20°C
Phase 2
Cabinet setpoint
-5°C
Needle probe setpoint
3°C
Conservation
Cabinet setpoint
2°C
WHITE MEATS
Phase 1
Cabinet setpoint
-25°C
Duration setpoint
27 min
Phase 2
Cabinet setpoint
-5°C
Duration setpoint
63 min
Conservation
Cabinet setpoint
2°C
SEAFOOD PRODUCTS
Phase 1
Cabinet setpoint
-25°C
Duration setpoint
27 min
Phase 2
Cabinet setpoint
-5°C
Duration setpoint
63 min
Conservation
Cabinet setpoint
2°C
CREAMS
Phase 1
Cabinet setpoint
-5°C
Duration setpoint
90 min
Conservation
Cabinet setpoint
2°C
LASAGNE
Phase 1
Cabinet setpoint
-5°C
Duration setpoint
90 min
Conservation
Cabinet setpoint
2°C
VEGETABLES
Phase 1
Cabinet setpoint
-5°C
Duration setpoint
90 min
Conservation
Cabinet setpoint
2°C
QUICK NEEDLE PROBE BLAST FREEZING
Phase 1
Cabinet setpoint
0°C
Needle probe setpoint
3°C
Phase 2
Cabinet setpoint
-12°C
Needle probe setpoint
-3°C
Phase 3
Cabinet setpoint
-30°C
Needle probe setpoint
-18°C
Conservation
Cabinet setpoint
-20°C