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Carpigiani Pastochef RTX
4
3.5.12
JAM
24
3.5.13
FRUITGELEI (VRUCHTENGELEI)
24
3.5.14
BAVAROIS
24
3.5.15
GEKOOKTE ROOM
25
3.5.16
BOTER ROOM
25
3.5.17
TIRAMISU (CAKE MET “ MASCARPONE”, ITALIAANSE SOFTIJS
25
3.5.18
ROOMSOES
25
3.5.19
YOGHURT
25
3.5.20
PASTEURISATIE
26
3.6
GASTRONIMIE PROGRAMMA’S
26
3.6.1
GASTRONIMISCHE CUSTARD
26
3.6.2
BECHAMEL
26
3.6.3
ZOUTE DEEG
26
3.6.4
POLENTA (MAÏSPAP)
27
3.6.5
ITALIAANSE RAGOUT
27
3.7
VRIJE PROGRAMMA’S
28
3.7.1
VRIJE PROGRAMMA‟S MAKEN
28
3.7.2
VOORBEELD VAN EEN VRIJ PROGRAMMA PROGRAMMEREN
29
3.7.3
AANDACHTSPUNTEN VOOR HET LEZEN VAN HET VRIJE PROGRAMMA SCHEMA
29
3.7.4
WISSEN VAN VRIJE PROGRAMMA
30
3.8
VRIJE PROGRAMMA’S
30
3.8.1
AUTOMATISCHE WERKING
30
3.8.2
HANDMATIGE WERKING
30
31
4.1
MACHINE BEVEILIGINGEN
31
33
5.1.
EERSTE SCHOONMAAK
33
5.2.
HET DEMONTEREN VAN DE TAPKRAAN
33
5.3.
DEMONTEREN VAN DEKSEL/DEUR
34
5.4.
DEMONTEREN VAN ROERWERK
34
5.5.
MONTEREN VAN HET ROERWERK
35
5.6.
HYGIENE
36
5.7
DESINFECTEREN
36
37
6.1.
TYPOLOGI VAN SERVICE
37
6.2.
WATERGEKOELD
37
6.3.
LUCHTGEKOELD
37
6.4.
BESTELLEN VAN ONDERDELEN
38
6.5.
ONDERDELEN EN ACCESSOIRES
38
39
4


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