Brochure

// PROGRAMS
BC...U
FAVORITES,
for those seeking the ultimate in customization:
programming made easy!
AUTOMATIC,
withselectionoftheload-minimum,medium,
maximum-,createdbymasterChefsforanytype
offood(fish,meat,pasta,cakes,icecream....)via
time and/or detection probe mode.
LEAVENINGAND
LEAVENINGCONTROL,
cycles devoted to leavened products, allowing
manual or programmed leavening.
BANQUETING,
cycle dedicated to the world of catering, ideal for
thepreparationofbanquetproducts,withthe
possibility of load selection: minimum, medium,
maximum.
THAWING,
ycle dedicated to the controlled defrosting of
foods, via time and/or probe mode.
VACUUM,
cycle dedicated to the world of catering, for
the preparation of products before a vacuum
stage and with the possibility of load selection:
minimum, medium, maximum.
STORAGE
positive and/or negative food storage cycle,
independently or automatically after a cooling –
freezing cycle.
SAVEDPROGRAMS,
to make the machine fully customized:
10 cooling cycles and 10 freezing cycles that can be
configured according to the needs of every Chef.
ANISAKIS24h and ANISAKIS15h,
automatic freezing cycles for preventive and
comprehensive fish product abatement. For
ANISAKIS24h,theprobedetectswhenthecore
temperaturereaches-20°C/-4°Fandgivesthe
inputtostartthe“24-hourdevitalization”phase.
ForANISAKIS15h,theprobedetectswhenthecore
temperaturereaches-35°C/-31°Fandgivesthe
inputtostartthe“15-hourdevitalization”phase.
OPISTORKIS24H,
an automatic freezing cycle for preventive and
comprehensive abatement of fresh water fish
products. The probe detects when food core
temperaturehasreached-20°C/-4°F,giving
themachinetheinputtostartthe“24-hour
devitalization” phase.
YOGURTBOX,
automatic cycle developed for yogurt preparation,
to meet the latest market trends.