![Lainox RCMC82T [7/20] Hard shock freezing](/img/pdf.png)
Lainox RCMC82T [7/20] Hard shock freezing
![Lainox RCMC82T [7/20] Hard shock freezing](/views2/1338753/page7/bg7.png)
6
Soft Shock freezing
from + 90°C to - 18°C
at the product core in less than 240’.
The temperature is lowered in two phases: in the first, the
product is blast chilled up to + 3°C at the core and then, in
the second phase, it is frozen up to - 18°C.
Shock freezing is ideal for freezing raw
and semi-prepared food (like meat, fish, fresh pasta,
sponge cake, etc.) that can thus be preserved
for several months (at –18 °C) while keeping their
organoleptic properties intact.
Hard Shock freezing
from + 90°C to - 18°C
at the product core in maximum 240’.
The air temperature in the cavity stays
constantly at - 40°C
Ideal when it is necessary to grapple with
demanding situations in terms of product quantity,
its thickness, or if quickness is needed.
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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