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EN
7. Blast-chilling/shock freezing time
Food Pan
Maximum
loading capacity
Product
thickness
Blast-freezing
time
Cycle used
First course
White sauce GN1/1 (H)60 6 L 4 cm 70 minutes POSTIVE
Meat Stock GN1/1 (H)110 7 L 6-7 cm 90 minutes POSTIVE
Cannelloni GN1/1 (H)40 4 Kg 3-4 cm 40 minutes POSTIVE
Veagatble soup GN1/1 (H)100 5 L 5 cm 90 minutes POSTIVE
Fresh pasta GN1/1 (H)40 1 Kg 5 cm 30 minutes NEAGTIVE
Meat and tomato sauce GN1/1 (H)60 5 Kg 5 cm 90 minutes POSTIVE
Bean soup GN1/1 (H)60 5 Kg 5 cm 90 minutes POSTIVE
Fish soup GN1/1 (H)60 4 Kg 5 cm 90 minutes POSTIVE
Poultry and meat
Roast GN1/1 (H)60 7 Kg 10 cm 90 minutes POSTIVE
braised beef GN1/1 (H)60 7 Kg 15 cm 90 minutes POSTIVE
Boiled beef GN1/1 (H)60 6 Kg 12-18 cm 90 minutes POSTIVE
Chicken breast GN1/1 (H)40 7 Kg 4-5 cm 30 minutes POSTIVE
Roast beef GN1/1 (H)40 4 Kg 10-15 cm 80 minutes POSTIVE
Fish
Grouper GN1/1 (H)40 3 Kg 5-10 cm 90 minutes POSTIVE
Sea cicada GN1/1 (H)40 2 Kg 3 cm 25 minutes POSTIVE
Vacuum-packed moules GN1/1 (H)60 2 Kg max. 3-4 cm 20 minutes POSTIVE
Fish salad GN1/1 (H)40 4 Kg 3-4 cm 30 minutes NEAGTIVE
Boiled polyp GN1/1 (H)60 5 Kg - 60 minutes POSTIVE
Humid cuttle fish GN1/1 (H)60 4 Kg 4-5 cm 60 minutes POSTIVE
Veagetables and fruits
Carrot GN1/1 (H)60 4 Kg 4-5 cm 60 minutes POSTIVE
Mushroom GN1/1 (H)60 4 Kg 4-5 cm 60 minutes POSTIVE
Courgettes GN1/1 (H)60 3 Kg 4-5 cm 90 minutes POSTIVE
Pastry
Vanila and chocolate pudding GN1/1 (H)60 6 L 4-5 cm 90 minutes POSTIVE
English cream GN1/1 (H)60 3 L 4-5 cm 90 minutes POSTIVE
Custard cream GN1/1 (H)60 3 L 4-5 cm 90 minutes POSTIVE
Creamy sugary pudding GN1/1 (H)40 3 L 6 cm 60 minutes POSTIVE
Semifreddo GN1/1 (H)40 3 Kg 4-6 cm 50 minutes POSTIVE
Tiramisù GN1/1 (H)60 5 Kg 4-5 cm 45 minutes POSTIVE
THE MANIFACTURE HAS THE RIGHT TO MAKE TECNICAL CHANGES WITHOUT WARNING.
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