User guide

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-
O
O
P
P
E
E
R
R
A
A
T
T
I
I
O
O
N
N
M
M
A
A
N
N
U
U
A
A
L
L
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09/12 Rev. B 143573
6
S O N D
A
A
SING OL O
RIL E VA M EN T O
SOND
A
A
M ULTIPL O
RIL E VAM E NTO
C U O
R
E P R O D OT T O
S
U P E R F IC IE PR O D OTT O
Table 3 shows the storing time rates for a few examples of frozen food.
Do not leave cooked products at room temperature before quick cooling, as
this may allow the loss of moisture, which will affect food freshness.
The cooled product should be wrapped in a specific film for foodstuffs (better
still, vacuum stored) and provided with a sticker reporting the content [A], date
of processing [B] and expiration date [C] written in permanent type ink (pict.6).
Tab.3
Foodstuff Storage temperature
[°F]
Storage time
months
Pork
Beef
Poultry
Fat fish Lean
fish Peas
Strawberries
Spinach
0
0
0
0
0
0
0
0
6
9
10
2
4
12
12
6
Note: the above storage times and temperatures are recommendations. Consult food and drug
administration (FDA) documentation for current agency approved storage temperatures and times.
CORE PROBE
For proper position of the probe, refer to the following pictures.
SINGLE-DETECTOR
PROBE
PRODUCT CORE
MULTI-DETECTOR
PROBE
PRODUCT SURFACE
OVER SURFACE PROBE
UNDER SURFACE PROBE
CORE PROBE