Tecnodom Attila LISTRABT Notice D'utilisation page 36

EN | Blast chillers | User and maintenance manual
POSITION OF THE PANS
In order to permit a good process:
• The pans must be placed closed to the evaporator.
• Divide in equal spaces the distance between the pans.
CONSERVATION OF THE FOOD COOKED AND BLAST FREEZED
The food cooked and blast freezed can be preserved in the fridge keeping the organoleptic quali-
ties up to 5 days from the date of treatment.
It is important to respect the cold chain, keeping during the consevation a stead temperature between 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.
CONSERVATION OF THE FOOD COOKED AND DEEP FROZEN
The food cooked and deep frozen can be preserved in the fridge keeping the organoleptic quali-
ties up to several months from the date of treatment. It is important to respect the cold chain, maintain-
ing 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 temperature equal or below -20°C.
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 protective film (better if vacuum packed) and provided with ad-
hesive label on which must be indicated:
• The content.
• The day of preparation.
• The assigned expired date.
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