Webstaurant Store 3299720 Manuel D'utilisation Et D'installation page 20

DOUGH SHEETING
MIXING IN DIE
CREAM
LEAVENED
LEAVENED +50°F
SHORT PASTRY
STUFFED PRODUCTS
TARTS
BRIOCHE
PANNA COTTA
YOGURT BOX
DOUGH SHEETING
MIXING IN DIE
TARTS
MOUSSE
CROISSANT
ICE CREAM
TARTS
BAKED BREAD
CREAM
LEAVENED
COOKED TARTS
RAW TARTS
BAKED BREAD
UNCOOKED BREAD
PANNA COTTA
YOGURT BOX
ICE CREAM -7°F
ICE CREAM
COMPLETE MOUSSE
MOUSSE
FROZEN DESSERT
MULTY
BANQUETING
VACUUM
THAWING
PROVING (PROOFING)
RETARDER PROVING
SMART ON
3299720 /160555_GB
AUTOMATIC PROGRAMS +37°F - PASTRY SHOP
Cycle dedicated to chilling of sheet dough
Cycle dedicated to chilling of moulded dough
Cycle dedicated to chilling of creams
Cycle dedicated to chilling of leavened products
Cycle dedicated to chilling of leavened products +50°F
Cycle dedicated to chilling of shortcrust dough
Cycle dedicated to chilling of filled products
Cycle dedicated to chilling of tarts
Cycle dedicated to chilling of brioche
Cycle dedicated to chilling of panna cotta
Cycle dedicated to preparing of yogurt
AUTOMATIC PROGRAMS 0°F - PASTRY SHOP
Cycle dedicated to freezing of sheet dough
Cycle dedicated to freezing of moulded dough
Cycle dedicated to freezing of tarts
Cycle dedicated to freezing of mousse
Cycle dedicated to freezing of croissants
Cycle dedicated to freezing of ice cream
AUTOMATIC PROGRAMS +37°F - BAKERY
Cycle dedicated to chilling of tarts
Cycle dedicated to chilling of baked bread
Cycle dedicated to chilling of creams
Cycle dedicated to chilling of leavened products
AUTOMATIC PROGRAMS 0°F - BAKERY
Cycle dedicated to freezing of baked tarts
Cycle dedicated to freezing of unbaked tarts
Cycle dedicated to freezing of baked bread
Cycle dedicated to freezing of unbaked bread
AUTOMATIC PROGRAMS +37°F - ICE CREAM PARLOUR
Cycle dedicated to chilling of panna cotta
Cycle dedicated to preparing of yogurt
AUTOMATIC PROGRAMS 0°F - ICE CREAM PARLOUR
Cycle dedicated to freezing of ice cream -7°F
Cycle dedicated to freezing of ice cream
Cycle dedicated to freezing of complete mousse
Cycle dedicated to freezing of mousse
Cycle dedicated to freezing of frozen dessert
MULTY PROGRAM
Time chilling/freezing cycle, organized by load levels, with possibility of needle probe
reading, providing the time for each level
BANQUETING PROGRAM
Cycle dedicated to the catering sector, excellent for preparation of banqueting products
VACUUM PROGRAM
Cycle dedicated to the catering sector for preparation of products before a vacuum-packing
phase
THAWING PROGRAM
Cycle carried out by means of temperature probe or by time, dedicated to controlled food
defrosting
PROVING PROGRAM
Time cycle, dedicated to direct leavening of foods
Time cycle, dedicated to scheduled leavening of foods
SMART ON PROGRAM
Cycle with automatic start.
Once a hot product is inserted if an increase in the chamber temperature is detected, after
5 minutes a Soft +37°F cycle will start, either by probe or time, based on whether or not the
needle is used.
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