Fulgor Milano FCLBC 4500 TF BK - Инструкция по эксплуатации - Страница 41

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3.8 Programs

BLAST CHILLING

With this program it is possible to store food in the refrigerator for 5-7 days. The 
rapid cooling to +3°C stops the evaporation of water from freshly baked products. By 
reducing the exposure of the food in the temperature range of bacteria proliferation, it 
lengthens the storage time of the food itself.

DEEP FREEZING

The rapid cooling process to -18°C allows foods to be stored for several months. The 

organoleptic qualities of the food: lavour, aroma and appearance are maintained by 

the rapid solidiication of the water, that avoids tearing the ibres.

PRE-COOLING

Pre-cooling optimises preparation times in the kitchen as it takes place during the 
preparation of the recipes. Pre-cooling reduces the execution time of programs that 
include operations such as blast chilling and deep freezing very hot foods by cooling 
the internal parts of the equipment.

COOLING

When freshly cooked food cannot be consumed immediately because it is too hot, 
this program ac-celerates the cooling process without having to wait for natural 
acclimatisation.

BEVERAGES

A wine cellar is used to store beverages at the desired temperature. However, blast 
chillers are very helpful when there is not enough time to cool down a bottle. This 
program reduces the temperature of a drink according to the available time.

0°C PRESERVATION  

This program aims to preserve the organoleptic properties of raw foods and it is 

suitable  for  preserving  foods  such  as  meats,  ish  and  vegetables  for  a  few  hours 

before their preparation.

RAW FISH

Incorrect storage of ishery products may cause health risks in relation to contamination 

by Anisakis, a parasite that can be eliminated by prolonged cooking processes or 
freezing and storage at -30°C (sanitation). This program uses the high performing 
chiller to reproduce the sanitisation process at home.