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6.1 MODI BLAST CHILLER MENU
Blast chilling: Quickly cools the food core to +3°C, stops bacterial
proliferation, increases shelf life by up to 70% while maintaining quality.
Blast
chilling programs are programmable on 3 phases with temperature, time
and ventilation management
; the storage temperature at the end of the
cycle can also be managed.
Rapidly freezes food to -18°C down to its core, favouring
liquid micro-crystallization. Fibres, flavour and structure remain unchanged.
The blast chilling programs are programmable on 3 phases with
temperature, time and ventilation management
, and the storage
temperature at the end of the cycle can also be managed.
and
Perfectly leavens the doughs in immediate
mode or at a scheduled time The program can be set in 4 phases (cooling,
storage, recovery and leavening and a final waiting phase). In the Modi Active
blast chillers there is no humidifier, therefore it is advisable to cover the
leavening food with a damp cloth and use the blast chiller at full load, always
keeping ventilation values low in order to avoid dehydration of the leavened
products.
Safely defrosts the food frozen with MODI.
Careful temperature and moisture management prevents proliferation
of the bacterial load.
Crystallizes pralines, chocolates and chocolate bars in a few
minutes, obtaining perfect clarity and crispness thanks to the ideal
temperature and humidity.
Dehydrates fruit, vegetables, mushrooms and legumes and makes
them available in every season. The program must be started keeping the
door open with the appropriate support.
Anisakis in-depth cleaning:
Clean fish intended for raw consumption in
order to eliminate parasites such as Anisakis with specific programs with
dedicated temperatures and durations. (-20°C for at least 24 hours, or at -
35°C for 15 hours)
: Keeps ready meals, desserts, parfaits and ice cream at serving
temperature.
6.2 LEVTRONIC PROOF-RETARDING MENU
Prooving and retarded prooving: Perfectly leavens the doughs in immediate
mode or at a scheduled time; the moisture supply allows you to maintain
ideal hydration, promoting the regular action of yeasts. The program can be
set in 4 phases (cooling, storage, recovery and leavening and a final waiting
phase).
: Starts a storing cycle.
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