Sagi 101L Series, Инструкция по использованию и установке

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TEMPERATURES
Avoid leaving cooked products at room temperature.
It is advisable to start the blast-chilling/blast-freezing program as soon as the preparation
or cooking phase has ended, taking care to place the product in the unit at a temperature
no lower than +70°C. You can place the cooked product in the unit even at very high
temperatures, above +100°C, as long as the cabinet has been pre-cooled.
LENGTH
Cooled or frozen processed foodstuffs may be stored in a refrigerator for 5 days of processing
with no quality alterations.
For best results we recommend keeping temperature constant throughout the storing (0°C to
4°C), according to the various commodities.
Storing time may be increased to approx. two weeks by using vacuum processing.
After a negative quick cooling cycle, foodstuffs may be stored safely for 3 to 18 months,
according to the type of foodstuff processed.
We strongly recommend keeping storing temperature at -20°C or below.
The cooled product should be wrapped in a specific film for foodstuffs (better still, vacuum
stored) and provided with a sticker reporting the content [A], date of processing [B] and expiry
date [C] written in permanent type ink.