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15
MANUAL CYCLES
NEGATIVE FREEZING CYCLE
WITH CORE PROBE: cycle suitable for freezing foodstuffs using a room temperature of
about -22[°F]. The cycle is controlled by the core probe.
WITH TIMER: cycle suitable for freezing foodstuffs using a room temperature of about -22[°F].
The cycle is time-controlled.
SOFT POSITIVE CHILLING CYCLE
WITH CORE PROBE: cycle suitable for cooling foodstuffs with thickness lower than 1.5”
using a room temperature of about +32[°F]. The cycle is controlled by the core probe.
WITH TIMER: cycle suitable for cooling foodstuffs with thickness lower than 1.5” using a
room temperature of about +32[°F]. The cycle is time-controlled.
HARD POSITIVE CHILLING CYCLE
WITH CORE PROBE: cycle suitable for cooling foodstuffs with thickness exceeding 1.5” using a
room temperature ranging from -22[°F] to +23[°F]. The cycle is controlled by the core probe.
WITH TIMER: cycle suitable for cooling foodstuffs with thickness exceeding 1.5” using a
room temperature ranging from -22[°F] to +23[°F]. The cycle is time-controlled.
NOTE: At the end of the chilling or freezing cycle the system will automatically switch to the conservation
mode (+36°F at the end of the positive chilling and –8°F at the end of the freezing phase).
During the conservation mode, the condenser fan and compressor remain on and the evaporator fans are
set to 50%.
Cooling time
FOODSTUFF SHEET MAX. LOAD
PRODUCT
THICKNESS
QUICK COOLING
TIME
CYCLE
FIRST COURSES
Bechamel GN1/1 h60 0.21 cuft 1.5” 70 minutes HARD POSITIVE
Meat broth GN1/1 h110 0.28 cuft 2.7” 110 minutes HARD POSITIVE
Cannelloni GN1/1 h40 9 lbs 1.5” 40 minutes HARD POSITIVE
Vegetable soup GN1/1 h100 0.17 cuft 2” 100 minutes HARD POSITIVE
Fresh pasta GN1/1 h40 0.5 lbs 2” 20 minutes NEGATIVE
Meat and tomato sauce GN1/1 h60 11 lbs 2” 90 minutes HARD POSITIVE
Bean soup GN1/1 h60 11 lbs 2” 100 minutes HARD POSITIVE
Fish soup GN1/1 h60 9 lbs 2” 110 minutes HARD POSITIVE
MEAT AND POULTRY
Roast pork GN1/1 h60 17.7 lbs 4” 110 minutes HARD POSITIVE
Braised beef GN1/1 h60 17.7 lbs 6” 110 minutes HARD POSITIVE
Boiler beef GN1/1 h60 13.24 lbs 6” 110 minutes HARD POSITIVE
Chicken breast GN1/1 h40 11 lbs 2” 30 minutes SOFT POSITIVE
Roast-beef GN1/1 h40 9 lbs 4” 80 minutes HARD POSITIVE
FISH
Baked grouper GN1/1 h40 6.5 lbs 2” 110 minutes HARD POSITIVE
Squill GN1/1 h40 4.4 lbs 1.2” 25 minutes HARD POSITIVE
Vacuum-stored mussel GN1/1 h60 4.4 lbs max 2.5” 20 minutes HARD POSITIVE
Fish salad GN1/1 h40 8.8 lbs 1.5” 30 minutes NEGATIVE
Boiled polyp GN1/1 h60 11 lbs - 60 minutes HARD POSITIVE
Stewed cuttlefish GN1/1 h60 8.8 lbs 2” 60 minutes HARD POSITIVE
VEGETABLES
Carrots trifolate GN1/1 h60 8.8 lbs 2” 60 minutes HARD POSITIVE
Mushrooms trifolati GN1/1 h60 8.8 lbs 2” 60 minutes HARD POSITIVE
Zucchinis trifolate GN1/1 h60 6.6 lbs 2” 90 minutes HARD POSITIVE
PASTRY/DESSERT
Vanilla / chocolate pudding GN1/1 h60 0.21 cuft 2” 90 minutes SOFT POSITIVE
Creme anglaise GN1/1 h60 0.1 cuft 2” 100 minutes SOFT POSITIVE
Custard GN1/1 h60 0.1 cuft 2” 100 minutes SOFT POSITIVE
Panna cotta (single portion) GN1/1 h40 0.1 cuft 2.3” 60 minutes SOFT POSITIVE
Ice-cream GN1/1 h40 6.6 lbs 2.3” 50 minutes SOFT POSITIVE
Tiramisù GN1/1 h60 11 lbs 2” 45 minutes SOFT POSITIVE