14
F06
OK
OK
SAFETY
BASIC PRINCIPLES
USE
MAINTENANCE
How to properly load the
equipment
For best results we recommend loading GN1/1 trays with a
maximum thickness of 5cm | 2” for both cooling and freezing
The dishes must be placed in containers:
• suitable for food use;
• resistant to the temperatures reached by the cooling and
low temperature cooking cycles (if any);
• uncovered or with low edges (maximum 6.5 cm | 2 9/16”):
the greater the surface of the food exposed to contact
with cold air, the shorter the cooling times.
For best results we recommend loading containers with a
maximum of 3.5 kg | 7.7 lb of product and with a maximum
thickness of 8 cm | 3 1/8” for rapid cooling, or 5 cm | 2” for
quick freezing, for difficult and/or fatty products reduce the
thickness further. The maximum capacity for each tray is
17 kg | 37 lb.
If the machine is not fully loaded, concentrate the trays in the
central part of the blast chiller by placing an empty tray on
top of the last tray.
Place the trays in the innermost part of the tray holder,
making sure they are as close as possible to the evaporator.
The containers must be placed homogeneously and evenly
inside the cell to allow free circulation of air. Avoid obstructing
the ventilation fans and overloading the appliance beyond the
permitted limits (see tables below).
Cycle descriptions
DELICATE Cycle +3°C | 37°F
With this cycle, the temperature of the food is reduced
rapidly to +3°C | 37°F at the core, with a working
temperature that varies between 0°C | 32°F and 2°C | 36°F.
This cycle is particularly suitable for delicate products such
as:
• Mousses,
• Spoon desserts,
• Creams,
• Desserts,
• Vegetables,
• Foods of reduced thickness
STRONG Cycle +3°C | 37°F
With this cycle, the temperature of the food is reduced rapidly
to +3°C | 37°F at the core, with a working temperature that
varies between -15°C | 5°F and 2°C | 36°F.
This cycle allows to significantly reduce working times and is
particularly suitable for products:
• High in fat,
• Very dense,
• In large pieces,
• Packaged
DELICATE Cycle -18°C | 0°F
This cycle has two freezing phases.
In the first phase, the core temperature of the product is
brought to +6°C | 43°F, with a working temperature of
0°C | 32°F. In the second phase, the core temperature
of the product is brought to -18°C | 0°F, with a working
temperature that can reach -35°C | -31°F.
This cycle is particularly suitable for freezing baked products.
STRONG Cycle -18°C | 0°F
With this cycle, the temperature of the food is reduced
rapidly to -18°C | 0°F at the core, with a working
temperature that can reach -35°C | -31°F.
This cycle is particularly suitable for freezing food quickly.
