irinox ICY L, Инструкция по эксплуатации и обслуживанию

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3.6.5. Temperature
Avoiding having the cooked food to be blast chilled
and/or shock frozen remain for long at room tempera-
ture. The more moisture is lost, the less food softness
will be preserved.
Start the blast chilling and/or shock freezing cycle as
soon as preparation and/or cooking has ended. Make
sure to put the food inside the blast chiller at a tempera-
ture that is not below +70°C. Cooked food can enter
into the blast chiller even at very high temperatures
( > 1 0 0 ° C ) , a s l o n g a s t h e c h a m b e r i s p r e - c o o l e d .
Remember however that reference times for the cycles
start at +90°C (from +90°C to +3°C or the blast chilling
cycle; from +90°C to -18°C for the shock freezing cycle).
3.6.6. Preservation
Blast chilled and/or shock frozen food must be properly
covered and protected (with plastic wrap, a hermetic lid
or, even better, vacuum-packed) and marked with an
adhesive label upon which the content, day of prepara-
tion and the assigned expiration date are carried, with
indelible writing.
The blast chilled food must be preserved in
a refrigerated cabinet at a constant tempera-
ture of +2°C.
The shock frozen food must be preserved in
a freezer cabinet at a constant temperature
of -20°C.
Do not use the blast chiller as a normal
refrigerator!
CONTENT
Preparation data
Expiration date
90
•
OK!!
NO!!
10
20
30
40
50
60