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INDUSTRY
5.2.2 Description of the FREEZING cycles
Section 5
Instructions for use
Suitable for all hot and raw delicate products. It gently freezes the product with positive temperatures in
the first phase and negative in the second phase. It prevents the igloo effect. The cycle is finished when
the product has reached -18°C at the core or at the end of the set time.
1 - SOFT FREEZING
Suitable for fatty or thick raw or cold products such as meats, soups, and pies. It quickly freezes the
product with temperatures always below zero. The cycle is finished when the product has reached
-18°C at the core or at the end of the set time.
2 - HARD FREEZING
Suitable for all raw or cooked bakery products, the product is frozen at -15°C with various temperature
steps, avoiding the igloo effect and retaining the moisture of the product. The cycle is finished when the
product has reached -18°C at the core or at the end of the set time.
3 - BREAD
Suitable for all types of raw or cooked pizza. It gently freezes the product with positive temperatures in
the first phase and negative in the second phase. It prevents the igloo effect and keeps the yeasts intact.
The cycle is finished when the product has reached -18°C at the core or at the end of the set time.
4 - PIZZA
Suitable for all types of raw bread and focaccia. It gently freezes the product with positive temperatures
in the first phase and negative in the second phase. It keeps the yeasts intact. The cycle is finished
when the product has reached -18°C at the core or at the end of the set time.
5 - RAW BREAD
Suitable for all types of fresh pasta. It gently freezes the product with positive temperatures in the first
phase and negative in the second phase. It keeps the structure intact and avoids oxidation. The cycle is
finished when the product has reached -18°C at the core or at the end of the set time.
6 - FRESH PASTA
Suitable for cooked or raw meat and fish, the product is frozen at -18°C with various temperature steps,
avoiding the igloo effect and retaining the moisture of the product. The cycle is finished when the
product has reached -18°C at the core or at the end of the set time.
7 - MEAT / FISH
Suitable for very hot soups and sauces, the product is frozen at -18°C with various temperature steps,
avoiding the igloo effect and retaining the moisture of the product. The cycle is finished when the
product has reached -18°C at the core or at the end of the set time.
8 - SOAPS / SAUCES
Suitable for thick, raw or cooked meat, the product is frozen at -18°C with various temperature steps,
avoiding the igloo effect and retaining the moisture of the product. The cycle is finished when the product
has reached -18°C at the core or at the end of the set time.
9 - KEBAB
Suitable for all types of cooked fish or shellfish. The product is gently frozen with various temperature
steps. The cycle is finished when the product has reached -18°C at the core or at the end of the set time.
10 - SEAFOOD
Suitable for raw tuna. The product is frozen with temperatures around -40°C, this allows the fixing of the
colour and avoiding oxidation. The cycle is finished when the product has reached -18°C at the core or
at the end of the set time.
11 - TUNA
