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- 3. Recovery: in this phase the product is gradually brought closer to the
rising temperature. The recovery phase must be longer the larger the size of
the product used.
- 4. Leavening: the food is brought to the correct temperature and humidity
to promote leavening. Temperature, humidity (Levtronic), ventilation and
phase duration can be controlled.
- It is advisable to leaven at temperatures below 28-30°C to limit the
formation of acetic acid which compromises the flavour and structure of the
leavened products.
- 5. Storing at the end of the cycle: the last phase allows you to partially lower
the temperature of a leavened product in order to limit the excessive rise of
the product. Activate this phase if it is not possible to cook or freeze all the
product immediately after the leavening phase. Attention: after the
leavening phase, the dough has reached the end of the leavening process,
therefore it will not be possible to completely stop the yeast action, but
only slow it down for a short time.
WARM HOLDING (MODI ACTIVE)
The WARM HOLDING mode allows you to start a dedicated cycle by setting:
- the temperature up to +65°C
- the desired ventilation (from 25%)
The inserted product will be kept at the desired temperature for an infinite
time.
The
program cleans 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)
This program runs the blast chiller for the set time.
To proceed with more consecutive cycles, we advise you to do the following:
Start a deep-freezing customised program with a final temperature of
-20°C in the core. At the end of the cycle, remove the product and place it in a
storing unit with a guaranteed temperature of at least -20°C for at least 24
hours and then serve after defrosting.
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