Operating the product
Meat and Fish
Steak
Roast
Veal
Cubes
Schnitzel,
chops
Chops
Roast
Mutton
Cubes
M e a t
products
Roast
Steak
Beef
Cubes
B o i l e d
meat
Mince
Offal (piece)
Fermented
sausage
Salami
Jambon
Chicken and Turkey
Poultry
Goose
a
n
d
Duck
h u n t i n g
animals
Deer, Rabbit, Roe Deer
Freshwater fish (Trout,
Carp, Crane, Catfish)
Lean
fish
(Sea
Turbot, Sole)
F i s h
a
n
d
Fatty
fish
seafood
Mackerel,
Bluefish,
Mullet, Anchovy)
Shellfish
Caviar
Preparation
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
In small pieces
By placing foil between cut slices or wrapping individually with
stretch
By placing foil between meat pieces or wrapping individually with
stretch
By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
By packing the shredded meats in a refrigerator bag or wrapping
them tightly with stretch
By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
In small pieces
By packaging in small pieces in a refrigerator bag
Without seasoning, in flat bags
In pieces
-
It should be packaged even if it has casing.
By placing foil between cut slices
By wrapping in foil
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg, and their
bones should be separated)
bass,
After thoroughly cleaning the inside and scales, it should be washed
and dried, and the tail and head parts should be cut when necessary.
(Bonito,
Red
Cleaned and in bags
In its packaging, in an aluminum or plastic container
18 / 28 EN
Longest
storage
time
(month)
6 – 8
6 – 8
6 – 8
6 – 8
4 - 8
4 - 8
4 - 8
8 - 12
8 - 12
8 - 12
8 - 12
1 - 3
1 - 3
1 - 2
2 - 3
4 – 6
4 – 6
4 – 6
6 – 8
2
4-6
2 - 4
4 - 6
2 - 3
Refrigerator/User Manual