20 Freddy
Cycle description
Hot functions
LOW TEMPERATURE COOKING
It allows, by programming also a time
delay, a low temperature slow cooking (air
temperatures between +40 °C and +85 °C up to
a maximum of 12 hours). This delicate cooking,
prolonged by few hours, exalts the quality and
avours of the food.
RISING
It allows rising to be carried out with controlled
humidity and temperature, regardless of the
external conditions and season. This cycle
guarantees an excellent result for all types
of risen food. The air temperature can be set
between +10 °C and +40 °C up to a maximum
of 48 hours.
READY MEAL
It brings the already cooked food to an ideal
temperature in order to be eaten at a pre-set
time, ensuring it is properly stored, like in a
fridge, before starting to heat it. The initial
storage phase is +2 °C, while the heating phase
ranges from +40 °C to +85 °C. Once heating
is completed the food is kept at a constant
temperature of 60 °C until the next command.
MAINTENANCE
It allows storing the product at a temperature
within +20 °C and +85 °C for up to 48 h.
CELL CLEANING
It allows removing the frost accumulated on
the evaporator and to clean the chamber using
a neutral detergent. It must be carried out
always with open door and preferably after
every cycle and compulsorily after switching
from a cold to a hot cycle.
At the end of the cleaning cycle the chamber
must be dried completely.
Cold functions
BLAST CHILLING +3 °C
The food core temperature is quickly lowered
to +3 °C in a very short amount of time.
It is possible to quickly cool very hot food as
soon as it comes out of the oven or is removed
from the re. This cycle allows to perfectly store
the food in the fridge for up to 5/7 (+3-4 °C).
SOFT FREEZING -18 °C
This cycle has two phases: a blast chilling phase
and a freezing phase. In the rst phase the food
core temperature is brought to +2 °C, with an
operating temperature in the chamber that
ranges around -2 °C.
In the second phase the food core temperature
is brought to -18 °C, with an operating
temperature in the chamber that ranges
around -35 °C.
It is possible to insert very hot food as soon as
it comes out of the oven or is removed from the
re. This cycle is indicated for freezing types of
food that are particularly delicate, such as risen
products and bakery products.
FREEZING -18 °C
Food core temperature is quickly reduced to
-18 °C in a very short amount of time, with an
operating temperature inside the chamber up
to -35 °C. It is possible to insert very hot food as
soon as it comes out of the oven or is removed
from the re. Quickly frozen food retains all its
qualities for months (minimum 6 months) if
stored in the freezer at -20 °C.
MAINTENANCE
It allows storing the product at a temperature
within -20 °C and +20 °C for up to 48 h.
DRINKS CHILLING
It allows chilling bottle or can drinks in a few
minutes.
DEFROSTING
It allows, by programming also a time delay, for
a controlled and delicate frozen food defrosting
without liquid leaks and the beginning of
cooking signs.
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