INSTRUCTION MANUAL CODE 80301 REV A
Sep/2016 (It can be modi
fi
ed without notice) Page: 10
J
.P. SELECTA s.a.u.
Autovía A-2 Km 585.1 Abrera 08630 (Barcelona) España
Tel 34 937 700 877 Fax 34 937 702 362
e-mail: [email protected] - website: http://www.jpselecta.es
2. GENERAL INFORMATION
• Handle the parcel with care.
• Check that contents coincide with the packing-list. If any part is damaged
or missing, please advise the distributors immediately.
• Do not install or use the equipment without reading this handbook
fi
rst.
This instruction manual must be attached to the equipment and must be
available for all users.
• If you have any doubts or enquiries, contact with ICC’s technical service.
• Do not use the equipment in explosive,
fl
ammable or corrosive atmospheres.
ATTENTION!
Burning risk
Take proper precautions
(use of thermal gloves, clamps, ...)
to extract samples from inside the equipment.
It can be at a high temperature.
2.1 Risks the operator is subjected to
• Risk of burns
• Electrical risk
2.2 Staff quali
fi
cation
This equipment may only be used by properly trained personnel who have read
and understood these instructions or have been properly trained in this equip-
ment operation.
2.3 Use with hazardous substances
Do not treat
fl
ammable or explosive materials or those which chemically react
with violence.
Hazard
risk
Electric
risk
Risk of high
temperature contact
3. EQUIPMENT DESCRIPTION
Immersion thermostats are wide used on professional kitchen in cocking va-
cuum packed food.
The unit includes a water circulation pump to improve temperature distribution
into the bath.
Unit could work in a continuous or timed operation. After the running time expires,
the machine stops.
The equipment has a temperature log in an USB memory stick, color touch screen,
updated
fi
rmware, process parameters programs (10).
Culinary level applications:
- Cooking products previously vacuum packed (meat,
fi
sh, poultry, vegetables,
terrines, pates, jams, preserves, aromatic oils, etc ...) at a controlled temperature
with maximum precision and set time.
- Direct and indirect cookings are performed.
- Pasteurization (85°C) of food products cooked with traditional techniques.
- Thermal regeneration of
fi
nished food products cooked and vacuum packed.
- Ideal as a bath for heating ready food products with absolute control or those
that cannot exceed a certain temperature, for example, hot siphon mayonnaise.
- When cooking under vacuum one works at a low temperature and with high
precision, 58C, 62,5ºC, etc ... thus achieving tenderness and juiciness.
