116
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| Cooking |
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| Chilling |
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Food item |
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| GN 1/1 trays |
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| temperature |
| 1 | 2 | 3 | 4 | 5 | 6 |
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| 6 |
| 10 |
| 20 |
| 40 |
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Pitch - mm | 60 | 80 | 60 | 80 | 60 | 80 | 60 | 80 |
Fish kebab |
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| 180 °C |
| 180 °C |
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| 120 °C |
20 mm tray |
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with grid | 6 | 4 | 10 | 8 | 20 | 16 | 40 | 32 | Automatic | 60 |
| 20 | % H | Check after 10’ | 30 |
Approximately |
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| % H | % H | % H | ||||
2 kg per tray |
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| 8’ |
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Pitch - mm | 60 | 80 | 60 | 80 | 60 | 80 | 60 | 80 |
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Whole fish |
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| 170 °C |
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approximately |
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| 66 °C |
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6 | 4 | 10 | 8 | 20 | 16 | 40 | 32 | Automatic |
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40 |
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40 mm GN pans, |
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9 per pan |
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| 2’ |
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Pitch - mm | 60 | 80 | 60 | 80 | 60 | 80 | 60 | 80 |
Salmon filets |
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| 100 °C |
| 120 °C |
poached |
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| 58 °C |
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40 mm pans, | 6 | 4 | 10 | 8 | 20 | 16 | 40 | 32 |
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Automatic | Check after 10’ | 30 | |||||||||
15 fillets per pan, |
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| % H | % H | |
depends on size |
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Pitch - mm | 60 | 80 | 60 | 80 | 60 | 80 | 60 | 80 |
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Lobster |
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| 100 °C |
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20 mm |
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| Plunge into |
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perforated | 3 | 4 | 5 | 8 | 10 | 16 | 20 | 32 | Automatic |
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cold water |
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kg per pan |
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| 18’ |
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Pitch - mm | 60 | 80 | 60 | 80 | 60 | 80 | 60 | 80 |
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Crab |
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| 100 °C |
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65 mm |
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| Plunge into |
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perforated pan, | 3 | 4 | 5 | 8 | 10 | 16 | 20 | 32 | Automatic |
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cold water |
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pan |
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| 9’ |
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Pitch - mm | 60 | 80 | 60 | 80 | 60 | 80 | 60 | 80 |
Seafood terrine |
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| 80 °C |
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on wire grids, |
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| 72 °C | ||
3 per grid | 3 | 4 | 5 | 8 | 10 16 | 20 32 |
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Automatic |
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% H |
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%H humidity level