Hendi 232163 Mode D'emploi page 11

Measuring the temperature at the product core
When the thickness of the products allows it, al-
ways use the core probe to know exactly the reached
temperature at the product core, and do not inter-
rupt the cycle before the temperature of +3°C and
-18°C is reached. For a correct function of the blast
chiller, it is necessary that the products contained
inside are well placed in the middle, in order to al-
low a good circulation of the air in the blast chiller.
Do not obstruct the blast chiller/freezer air inlets
inside the device
For a correct function of the Blast Chiller, it is nec-
essary that the products contained inside are well
placed in the middle, in order to allow a good circu-
lation of the air in the Blast Chiller.
Conservation of the food cooked and blast freezed
The food cooked and blast freezed can be preserved
in the fridge keeping the organoleptic qualities up to
5 days from the date of treatment.
It is important to respect the cold chain, keeping
Conservation of the food cooked and deep frozen
The food cooked and deep frozen can be preserved
in the fridge keeping the organoleptic qualities up
to several months from the date of treatment. It is
important to respect the cold chain, maintaining
during the conservation a stead temperature from
0° to 4°C, according to the kind of the food. Using
the vacuum technique, the conservation time can be
raised until about 15 days.
The food which is subject to negative cycle can be
safely preserved for a period of time from 3 to 18
months, according to the food treated.
• It is important to respect the conservation tem-
perature equal or below -20°C.
Blast chiller starting up procedures
Blasting cycle with core probe
1. Push the green button.
2. Push the button "SET"
ture +3°C or -18°C.
3. Afterwards, push the button "START/STOP"
start the cycle.
to select the tempera-
SET
HEART
OF THE
PRODUCT
ATTENTION!
Children must be kept away from the Blast Chiller.
during the conservation a stead temperature be-
tween 0°C and 4°C, according to the food.
Using the technique of vacuum packing, the time of
conservation can be raised until about 15 days.
ATTENTION!
• Avoid leaving at room temperature the food
cooked and to be blast frozen.
• Avoid humidity loss, at risk of the food fragrance.
The blast frozen food must be protected by a pro-
tective fi lm (better if vacuum packed) and provided
with adhesive label on which must be indicated:
• The content
• The day of preparation
• The assigned expired date
ATTENTION!
Once the food is defrosted, it cannot be frozen
again.
4. At the end of the cycle (when the buzzer starts to
ring), the machine passes automatically into the
conservation phase.
to 5. To stop the cycle, press "START/STOP"
EN
.
11