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Lainox PCMC40T [8/20] Powerful with bacteria gentle with food
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TEMPERATURA
AD ALTO RISCHIO
i batteri
si riproducono
velocemente
+90°
+0°
-5°
ABBATTIMENTO NEGATIVO
TEMPERATURA AD ALTO RISCHIO
-18°
MACROCRISTALLI E MICROCRISTALLI
+90°
+40°
-18°
+3°
MICROCRISTALLI
senza danneggiamento
della struttura
MACROCRISTALLI
con danneggiamento
della struttura
MICROCRISTALLI
con abbattitore LAINOX
MACROCRISTALLI
senza abbattitore
ZONA CRITICA
PROLIFERAZIONE
CARICA BATTERICA
+90°
+65°
+3°
°C
+90°
+0°
-18°
°C
MICROCRISTALLI
senza danneggiamento
della struttura
MACROCRISTALLI
con danneggiamento
della struttura
MICROCRISTALLI
senza danneggiamento
della struttura
MACROCRISTALLI
con danneggiamento
della struttura
Blast chilling
Bacteria and micro-organisms reproduce in
favourable temperature conditions between
60 °C and 10°C. New Chill, with its blast
chilling or fast freezing, ensures that the pro-
ducts thwart this danger very quickly so as to
guarantee maximum safety for the food and to
cancel out the risk of food intoxication.
The process of blast chilling at the product’s
core creates an actual thermal shock
that prohibits the proliferation of those
bacteria responsible for the natural aging
of products, so preservation is improved and
can last longer.
Powerful with bacteria, gentle with food.
With New Chill, catering takes another step forward in bringing increasingly guaranteed food safety to
the table. A powerful action takes place in the product core in order to safeguard its quality and flavour
over time, which is the expression of a technology born to take care of the chef’s job.
Shock freezing
Normal chillers cool foods slowly.
This allows large ice crystals to form in the
process. They damage the tissue structures
of the food and when the food is thawed, they
break down the structure of the food, spoiling
consistency and quality. New Chill, on the
other hand, quickly takes any food product
to the temperature of - 18°C at the core,
and only small ice crystals form, which do
not damage the structural characteristics of the
product. And so we get a product of absolute
quality, consistency, taste and colour after it is
thawed, with all of its nutritional characteristics.
Blast chilling Shock freezing
TEMPERATURA
AD ALTO RISCHIO
i batteri
si riproducono
velocemente
+90°
+0°
-5°
ABBATTIMENTO NEGATIVO
TEMPERATURA AD ALTO RISCHIO
-18°
MACROCRISTALLI E MICROCRISTALLI
+90°
+40°
-18°
+3°
MICROCRISTALLI
senza danneggiamento
della struttura
MACROCRISTALLI
con danneggiamento
della struttura
MICROCRISTALLI
con abbattitore LAINOX
MACROCRISTALLI
senza abbattitore
ZONA CRITICA
PROLIFERAZIONE
CARICA BATTERICA
With LAINOX blast chiller
low bacterial proliferation
Without blast chiller
higher bacterial proliferation
Critical temp. range
Micro ice crystals
with LAINOX New Chill
Macro ice crystals
without shock freezing
ICE MICRO-CRYSTALS
do not damage the
structure of the product
ICE MACRO-CRYSTALS
damage the product
structure
ICE MICRO-CRYSTALS
do not damage the
structure of the product
ICE MACRO-CRYSTALS
damage the product
structure
Содержание
- Heart and reason 2
- 2 c 20 c 4
- 3 c 18 c 4
- Blast chilling cooking 4
- Holding re heating 4
- More rhythm to the passion of cooking 4
- Hard blast chilling 6
- Soft blast chilling 6
- Various modes of fast chilling 6
- At the product core in maximum 240 7
- From 90 c to 18 c 7
- From 90 c to 18 c at the product core in less than 240 7
- Hard shock freezing 7
- Soft shock freezing 7
- Blast chilling 8
- Powerful with bacteria gentle with food 8
- Shock freezing 8
- A choice made with heart and reason 10
- All advantages that turn into 10
- Better earnings 10
- Conomic 10
- Rganisational 10
- Ualitative 10
- Less work 11
- More meals quicker 11
- Richer menu 11
- Shrewd buying 11
- Unchanged quality 11
- More than 20 years of experience and creativity in the kitchen 12
- Diamond pattern floor 14
- Every single detail of new chill has been studied with a fine tooth comb in order to make the daily cleaning operations as easy as possible thus ensuring outstanding hygiene and ever perfect maintenance of the tool 14
- Grille holders 14
- Heated core probe 14
- Practicality and easy cleaning are features of primary importance in lainox s manufacturing policy lainox always keeps chefs their work paces and their requirements in mind that is because only a tool kept in perfect shape ensures always successful results that measure up to whoever is using it 14
- Simple to keep clean and in shining form 14
- Alarm memorisation haccp 15
- Chilling 15
- Core needle probe heating 15
- Core probe temperature control 15
- Cycle saving system 15
- Freezing 15
- Its cable attachment means that it can be placed anywhere thus guaranteeing the maximisation of its use 15
- Manual time setting and chamber temperature control 15
- Opening baffle plate 15
- Pre chilling cycle 15
- Removable sterilization device handy and easy to move about inside the chiller or on other equipment acts on the whole of the inside of the chamber and on the aluminium evaporator 15
- Soft function delicate chilling setting 15
- Sterilizer enabling system 15
- Sterilox 15
- The easy to open evaporator is completely covered with stainless steel sheet panels that are perfectly washable with water and alkaline detergents 15
- The grille protecting the condenser can be removed without tools and the controls are protected by a separate panel 15
- The passage of cables and pipes between the cavity and motor compartment is perfectly protected and easy to clean 15
- Time setting and time statistics control 15
- Timed manual defrosting 15
- Up to 4 needle probes can be installed 15
- Versions 15
- Professional catering 16
- Confectionery and bakery 17
- Oven and blast chiller stacking example 17
- Professional catering 18
- Confectionery and bakery 19
- Lainox ali s p a 20
- Www lainox it 20
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