Hendi 232163 Mode D'emploi page 13

7. Blast-chilling/shock freezing time
Food
White sauce
Meat Stock
Cannelloni
Veagatble soup
Fresh pasta
Meat and tomato sauce
Bean soup
Fish soup
Roast
braised beef
Boiled beef
Chicken breast
Roast beef
Grouper
Sea cicada
Vacuum-packed moules
Fish salad
Boiled polyp
Humid cuttle fish
Carrot
Mushroom
Courgettes
Vanila and chocolate pudding
English cream
Custard cream
Creamy sugary pudding
Semifreddo
Tiramisù
THE MANIFACTURE HAS THE RIGHT TO MAKE TECNICAL CHANGES WITHOUT WARNING.
Maximum
Pan
loading capacity
First course
GN1/1 (H)60 6 L
GN1/1 (H)110 7 L
GN1/1 (H)40 4 Kg
GN1/1 (H)100 5 L
GN1/1 (H)40 1 Kg
GN1/1 (H)60 5 Kg
GN1/1 (H)60 5 Kg
GN1/1 (H)60 4 Kg
Poultry and meat
GN1/1 (H)60 7 Kg
GN1/1 (H)60 7 Kg
GN1/1 (H)60 6 Kg
GN1/1 (H)40 7 Kg
GN1/1 (H)40 4 Kg
Fish
GN1/1 (H)40 3 Kg
GN1/1 (H)40 2 Kg
GN1/1 (H)60 2 Kg
GN1/1 (H)40 4 Kg
GN1/1 (H)60 5 Kg
GN1/1 (H)60 4 Kg
Veagetables and fruits
GN1/1 (H)60 4 Kg
GN1/1 (H)60 4 Kg
GN1/1 (H)60 3 Kg
Pastry
GN1/1 (H)60 6 L
GN1/1 (H)60 3 L
GN1/1 (H)60 3 L
GN1/1 (H)40 3 L
GN1/1 (H)40 3 Kg
GN1/1 (H)60 5 Kg
Product Blast-freezing
thickness time
4 cm 70 minutes
6-7 cm 90 minutes
3-4 cm 40 minutes
5 cm 90 minutes
5 cm 30 minutes
5 cm 90 minutes
5 cm 90 minutes
5 cm 90 minutes
10 cm 90 minutes
15 cm 90 minutes
12-18 cm 90 minutes
4-5 cm 30 minutes
10-15 cm 80 minutes
5-10 cm 90 minutes
3 cm 25 minutes
max. 3-4 cm 20 minutes
3-4 cm 30 minutes
- 60 minutes
4-5 cm 60 minutes
4-5 cm 60 minutes
4-5 cm 60 minutes
4-5 cm 90 minutes
4-5 cm 90 minutes
4-5 cm 90 minutes
4-5 cm 90 minutes
6 cm 60 minutes
4-6 cm 50 minutes
4-5 cm 45 minutes
Cycle used
POSTIVE
POSTIVE
POSTIVE
POSTIVE
NEAGTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
EN
POSTIVE
POSTIVE
POSTIVE
NEAGTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
POSTIVE
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