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If cooking with grilles of particularly fatty foods (for example poultry), insert a tray in the bottom of the chamber
to collect the fats that could leak from the food.
Do not use highly flammable foods or liquids (e.g. alcohol) during cooking.
15.6 Using the core probe
For optimal operation, the needle probe should be placed in the centre of the
product.
Make sure the probe tip does not poke through the product or touch the pan
Do not insert the probe if the temperature of the food exceeds 130°C to
prevent damage to the sensor.
Allow the product to cool for a few minutes at room temperature.
During a blast chilling cycle, the core probe measures the temperature in the
"heart" of the food: when it reaches the factory- or user-set value, it means that
the food is blast chilled (Blast chilling function). The core probe must be
inserted deep into the food to be chilled: make sure that its tip reaches the
"heart" of the food, that is, its innermost point, without going out. Be careful
not to stick it in very fatty spots or close to the bones.
If the food is not very thick, insert the probe parallel to the support surface. We
advise you to keep the probe always clean and sanitized.
HANDLE THE PROBE WITH CARE SINCE IT IS SHARP.
15.7 Arrangement of guide pairs for GN or EN trays
Modi and Levtronic are fitted with guide pairs that can accommodate EN60x40
trays. Catering blast chillers have EN-GN guide pairs, some models are equipped
with a fixed stainless steel structure that allows only the insertion of GN1/1 trays.
The special blade design of the racks allows for better air distribution in the cell
and easier cleaning of the walls.
The guide pairs are removable and washable with water and neutral soap or in the
dishwasher.
To remove the guide pairs, simply lift them upwards and remove them from the
profiles with a movement towards the inside of the cell.
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