54
INDUSTRY
Section 5
Instructions for use
Suitable for meat and fish in puff pastry, cooked lasagna, the product is chilled to + 3°C with various
temperature steps, avoiding the igloo effect and retaining the moisture of the product. The cycle is
finished when the product has r3°C at the core or at the end of the set time.
12 - LASAGNE
Suitable for all types of cooked vegetables. It gently cools the product with chamber temperatures around
0°C and with variable ventilation. This prevents oxidation of the product and maintains its freshness. The
cycle is finished when the product has r3°C at the core or at the end of the set time.
13 - VEGETABLE
Suitable for all types of cakes or tarts. It gently cools the product with chamber temperatures around
0°C and with variable ventilation. This prevents oxidation of the product and maintains its freshness.
The cycle is finished when the product has r3°C at the core or at the end of the set time.
14 - CAKES
Suitable for all types of creams. It gently cools the product with chamber temperatures around 0°C and
with variable ventilation. This prevents oxidation of the product and maintains its freshness. The cycle is
finished when the product has r3°C at the core or at the end of the set time.
15 - CREME +3
Suitable for all types of hot creams to be cooled for immediate use. It gently cools the product with
chamber temperatures around 0°C and with variable ventilation. The cycle is finished when the product
has r25°C at the core or at the end of the set time.
16 - CREME +25
Suitable for all types of hot cream puffs. It gently cools the product with chamber temperatures around
0°C and with variable ventilation. It retains the moisture of the product. The cycle is finished when the
product has r3°C at the core or at the end of the set time.
17 - BIGNE'
Suitable for all types of brioches, croissants or warm leavened products. It gently cools the product with
chamber temperatures around 0°C and with variable ventilation. It retains the moisture of the product.
The cycle is finished when the product has r3°C at the core or at the end of the set time.
18 - CRO3
Suitable for all types of brioches, croissants or warm leavened products for immediate consumption. It
gently cools the product with chamber temperatures around 0°C and with variable ventilation. It retains the
moisture of the product. The cycle is finished when the product has r3°C at the core or at the end
of the set time.
19 - CRO16
Suitable for all types of cooked pasta and rice. It gently cools the product with chamber temperatures
around 0°C. The cycle is finished when the product has r3°C at the core or at the end of the set
time.
21 - PASTA/RICE
Suitable for lettuce. It cools and dries the product correctly avoiding bacterial proliferation, extending its
freshness. Temperatures above 0°C and with reduced ventilation. The cycle is finished when the
product has r10°C at the core or at the end of the set time.
20 - DRY LETTUCE
Customisable cycles: product temperatures, chamber temperatures, phases, times and ventilation can
be set.
22 - 23 - 24 - MY CYCLE 1-2-3
