2Wire 3185550/146127 Manual Cycles, ƒ Negative Freezing Cycle, ƒ Soft Positive Chilling Cycle

- OPERATION MANUAL -

MANUAL CYCLES

ƒNEGATIVE FREEZING CYCLE

WITH CORE PROBE: cycle suitable for freezing foodstuffs using a room temperature of about -22[°F]. The cycle is controlled by the core probe.

WITH TIMER: cycle suitable for freezing foodstuffs using a room temperature of about -22[°F]. The cycle is time-controlled.

ƒSOFT POSITIVE CHILLING CYCLE

WITH CORE PROBE: cycle suitable for cooling foodstuffs with thickness lower than 1.5” using a room temperature of about +32[°F]. The cycle is controlled by the core probe. WITH TIMER: cycle suitable for cooling foodstuffs with thickness lower than 1.5” using a room temperature of about +32[°F]. The cycle is time-controlled.

ƒHARD POSITIVE CHILLING CYCLE

WITH CORE PROBE: cycle suitable for cooling foodstuffs with thickness exceeding 1.5” using a room temperature ranging from -22[°F] to +23[°F]. The cycle is controlled by the core probe. WITH TIMER: cycle suitable for cooling foodstuffs with thickness exceeding 1.5” using a room temperature ranging from -22[°F] to +23[°F]. The cycle is time-controlled.

NOTE: At the end of the chilling or freezing cycle the system will automatically switch to the conservation mode (+36°F at the end of the positive chilling and –8°F at the end of the freezing phase).

During the conservation mode, the condenser fan and compressor remain on and the evaporator fans are set to 50%.

Cooling time

FOODSTUFF	SHEET	MAX. LOAD		PRODUCT	QUICK COOLING		CYCLE
				THICKNESS	TIME
		FIRST COURSES
Bechamel	GN1/1 h60	0.21 cuft		1.5”	70 minutes		HARD POSITIVE
Meat broth	GN1/1 h110	0.28 cuft		2.7”	110 minutes		HARD POSITIVE
Cannelloni	GN1/1 h40	9 lbs		1.5”	40 minutes		HARD POSITIVE
Vegetable soup	GN1/1 h100	0.17 cuft		2”	100 minutes		HARD POSITIVE
Fresh pasta	GN1/1 h40	0.5 lbs		2”	20 minutes		NEGATIVE
Meat and tomato sauce	GN1/1 h60	11 lbs		2”	90 minutes		HARD POSITIVE
Bean soup	GN1/1 h60	11 lbs		2”	100 minutes		HARD POSITIVE
Fish soup	GN1/1 h60	9 lbs		2”	110 minutes		HARD POSITIVE
		MEAT AND	POULTRY
Roast pork	GN1/1 h60	17.7 lbs		4”	110 minutes		HARD POSITIVE
Braised beef	GN1/1 h60	17.7 lbs		6”	110 minutes		HARD POSITIVE
Boiler beef	GN1/1 h60	13.24 lbs		6”	110 minutes		HARD POSITIVE
Chicken breast	GN1/1 h40	11 lbs		2”	30 minutes		SOFT POSITIVE
Roast-beef	GN1/1 h40	9 lbs		4”	80 minutes		HARD POSITIVE
		FISH
Baked grouper	GN1/1 h40	6.5 lbs		2”	110 minutes		HARD POSITIVE
Squill	GN1/1 h40	4.4 lbs		1.2”	25 minutes		HARD POSITIVE
Vacuum-stored mussel	GN1/1 h60	4.4 lbs		max 2.5”	20 minutes		HARD POSITIVE
Fish salad	GN1/1 h40	8.8 lbs		1.5”	30 minutes		NEGATIVE
Boiled polyp	GN1/1 h60	11 lbs	-		60 minutes		HARD POSITIVE
Stewed cuttlefish	GN1/1 h60	8.8 lbs		2”	60 minutes		HARD POSITIVE
		VEGETABLES
Carrots trifolate	GN1/1 h60	8.8 lbs		2”	60 minutes		HARD POSITIVE
Mushrooms trifolati	GN1/1 h60	8.8 lbs		2”	60 minutes		HARD POSITIVE
Zucchinis trifolate	GN1/1 h60	6.6 lbs		2”	90 minutes		HARD POSITIVE
		PASTRY/DESSERT
Vanilla / chocolate pudding	GN1/1 h60	0.21 cuft		2”	90 minutes		SOFT POSITIVE
Creme anglaise	GN1/1 h60	0.1 cuft		2”	100 minutes		SOFT POSITIVE
Custard	GN1/1 h60	0.1 cuft		2”	100 minutes		SOFT POSITIVE
Panna cotta (single portion)	GN1/1 h40	0.1 cuft		2.3”	60 minutes		SOFT POSITIVE
Ice-cream	GN1/1 h40	6.6 lbs		2.3”	50 minutes		SOFT POSITIVE
Tiramisù	GN1/1 h60	11 lbs		2”	45 minutes		SOFT POSITIVE
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