Angelo Po B151HU Manuel D'utilisation page 12

TEMPERATURES
Do not leave the cooked products that are to be chilled/frozen at room temperature.
Avoid humidity losses, which will be detrimental to the conserved fragrance of the
product.
We recommend beginning the chilling/freezing program as soon as the preparation or
cooking phase has ended, being careful to insert the product into the equipment at a
temperature no lower than +160°F. The cooked product can enter the equipment even
at very high temperatures, greater than +212°F, as long as the chamber has been pre-
chilled.
In any case it should be taken into consideration that the programme reference times
always start from a temperature of +194°F, in positive chilling from +194°F to +37°F
and in negative chilling from +194°F to 0°F.
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
(32°F to 39°F), according to the various commodities.
Storing time may be increased to approx. two weeks by using vac-
uum 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 -4°F or be-
low.
The cooled product should be wrapped in a specific film for food-
stuffs (better still, vacuum stored) and provided with a sticker report-
ing the content [A], date of processing [B] and expiry date [C] written
in permanent type ink.
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English - 10 - Use and installation manual