Everlasting PROFESSIONAL TRAY 05 P User manual

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ENGLISH
BLAST CHILLERS / SHOCK FREEZERS
PROFESSIONAL TRAY
Use and maintenance manual
Rev.11-20 Matricola / Serial number

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Thank you for choosing this product.
Please read the warnings contained in this manual carefully, as they provide important information
regarding safe operation and maintenance.
Make sure to keep this manual for any future reference by the various operators.
In some parts of the manual, the symbol appears, indicating an important warning that must be
observed for safety purposes.
CHAPTER 1 BOUNDARY CHARACTERISTICS OF OPERATION
The blast chiller has been designed and built to operate in optimal conditions at temperatures of
up to +43°C, with adequate air circulation. In places with characteristics that are different from the
requirements, the stated performance cannot be guaranteed.
Standard power voltage for models PROFESSIONAL TRAY 05 - 07 is 230V/50Hz; for models
PROFESSIONAL TRAY 10 - 15 - 20 is 400V/3N-Ph/50 Hz or the one indicated on CE label.
The following table shows the cooling and/or freezing capacity in kg.
Model Blast chilling Kg.
+90°C / +3°C
Rapid freezing Kg.
+90°C / -18°C
PROFESSIONAL TRAY 05 P 20 14
PROFESSIONAL TRAY 07 P 25 18
PROFESSIONAL TRAY 10 P 35 25
PROFESSIONAL TRAY 15 P 55 40
PROFESSIONAL TRAY 20 P 75 55
N.B.: the times and quantities in kg above are valid for products with a maximum thickness of 4 cm.
Maximum time: Positive chilling: 90 min, Freezing: 240 min
The technical features of blast chillers PROFESSIONAL TRAY 05 - 07 - 10 - 15 - 20 are listed on
the CE label placed on the rear side of the body.
AKw
Kg
CL.
Matricola
Ser. Number
Modello
Model
Cod.Art
Code
Tensione
Tension
Assorbimento
Absorption
Gas
Gaz
IP20, CLASS 1
Model
Registration Number
Climate class
Electrical power
Quantity of coolant
Manufacturing Company
Code article
Operating voltage
Power consumption
Type of coolant
Degree of protection
ATTENTION: any request for intervention, technical support and spare part must refer to the
SERIAL NUMBER on the CE label, on the manual cover or on the compressor motor.The producer
declines any responsibility for any improper or not reasonably foreseen usage of the blast chiller and for
any operation carried out by neglecting the indications listed on the manual.The manufacturer declines
any liability for improper use of the blast chiller, as well as use that could not have been reasonably
foreseen, and for all operations performed on it that disregard the instructions in the manual.

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The main general safety standards are listed below:
- Do not use or place electrical devices inside the refrigerated compartments if they are not of the
type recommended by the manufacturer
- Do not touch the blast chiller with damp or wet hands or feet
- Do not use the blast chiller barefoot
- Do not insert screwdrivers or other objects between the guards or moving parts
- Do not pull the power cord to unplug the blast chiller from the electricity network
- The blast chiller is not intended to be used by persons (including children) with physical or mental
problems, or lack of experience and knowledge, unless they are controlled or instructed in using the
unit by a person responsible for their safety. Children must be supervised to ensure that they do not
play with the appliance.
- Before carrying out any cleaning or maintenance, disconnect the blast chiller from the mains power
supply by turning off the main switch and pulling the plug
- In the event of failure and/or malfunction of the blast chiller, turn it off and to refrain from any attempt
to repair or intervene directly. It is necessary to exclusively contact a qualified technician.
Blast chiller model PROFESSIONAL TRAY is composed of a modular single body insulated with
expanded polyurethane with 42 kg/m3 density, internally covered in Stainless Steel AISI 304 and
externally by different materials. In the design and construction, all measures have been adopted to
ensure a blast chiller that complies with safety and hygiene requirements, such as: rounded inte-
rior corners, deep drawing with drain on the outside for the condensate liquids, no rough surfaces,
fixed guards on moving or dangerous parts. The products must be stored in observance of the
load limits given in the table, in order to ensure an efficient circulation of air inside the blast chiller.
Load capacity BLAST CHILLERS PROFESSIONAL TRAY
PROFESSIONAL TRAY Capacity
Mod. GN 1/1
Nr° Nr° Nr°
PROF. TRAY 05
5Passo 70 mm.
6 26 Passo 52,5 mm.
9Passo 35 mm.
PROF. TRAY 07
7Passo 70 mm.
9 39 Passo 52,5 mm.
13 Passo 35 mm.
PROF. TRAY 10
10 Passo 70 mm.
12 413 Passo 52,5 mm.
19 Passo 35 mm.
PROF. TRAY 15
15 Passo 70 mm.
18 620 Passo 52,5 mm.
30 Passo 35 mm.
PROF. TRAY 20
21 Passo 70 mm.
24 827 Passo 52,5 mm.
41 Passo 35 mm.
The installation must be performed exclusively by a qualified technician

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1.1 It is prohibited to remove the guards and safety devices
t is absolutely forbidden to remove safety guards.
The manufacturer disclaims any liability for accidents due to failure to comply with this obligation.
1.2 Information on emergency operations in the event of fire
- disconnect the Blast chiller from the power source or cut off the power supply
- do not use water jets
- use dry chemical or CO2 extinguishers
CHAPTER 2 CLEANING THE REFRIGERATOR
Since the blast chiller will be used to store food, cleaning is necessary for hygiene and health
protection purposes. The cleaning of the blast chiller has already been carried out at the factory. It
is suggested, however, to carry out an additional cleaning of the internal parts before use, making
sure that the power cord is unplugged.
2.1 Cleaning the interior and exterior cabinet
For this purpose the following are indicated
- the cleaning products: water and mild, non-abrasive detergents. DO NOT USE SOLVENTS AND
THINNERS
- methods for cleaning: wash the interior and exterior parts with warm water and mild soap or with a
cloth or sponge with suitable products
- disinfection: avoid substances that can alter the organoleptic characteristics of the food
- rinsing: cloth or sponge soaked in warm water. DO NOT USE WATER JETS
- frequency: weekly is recommended, the user can set different frequencies depending on the type
of food being stored.
REMARK: Clean frequently the door seals.
Some preserved products could release some enzymes that could damage the seals causing its
quick deterioration. For the cleaning, use only specific products for this purposes, available also on
request on our sales network.
2.2 Cleaning the condenser
The efficiency of Blast chillers is compromised by condenser / remote condensing unit obstruction;
therefore, it is necessary to clean it monthly. Before carrying out this operation, turn off the Blast chiller
/ remote condensing unit, disconnect the power cable and proceed as follows:
Motor at the bottom – open the front control box by unscrewing the specific screws and by turning it
on the lower hinges.
Motor at the top- for models with non-flippable fixed front, use a safe stepladder and directly access
the condenser, placed on the upper part of the Blast chiller.
Remote condensing unit – according to the model, remove the condenser protection as per instructions
on the supplied unit manual.
Remove dust and lint from the wings by vertical movements with the help of an air jet or a dry brush.
In case of oily deposits, use a brush imbibed with specific detergents. For models with flippable fronts,
unscrew the block screw and turn the front by the top hinges; proceed then with cleaning as for models
with fixed front. After completing the operation, restart the Blast chiller. Evaporators installed above
the appliances are cartaphoresis-treated to reduce corrosion problems.

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During this operation, use the following personal protective equipment: goggles, respiratory
protection mask, chemically resistant gloves (gasoline-alcohol).
CHAPTER 3 PERIODIC CHECKS TO BE CARRIED OUT
The following are the points or units of the blast chiller that require periodic checks:
- integrity and efficiency of door seals
- integrity of the grilles in contact with food
- integrity of the fixing hinges of the doors
- integrity of the power cord of the blast chiller
3.1 PRECAUTIONS IN CASE OF LONG PERIODS OF INACTIVITY
A long period of inactivity is defined as a stoppage of more than 15 days.
It is necessary to proceed as follows:
- switch off the blast chiller and disconnect it from the power supply
- carry out a thorough cleaning of the interior cabinet, shelves, trays, guides and supports, paying
special attention to critical points such as the joints and magnetic gaskets, as indicated in Chapter 2.
- leave the door partly open to prevent air stagnation and residual humidity
CHAPTER 4 PREVENTIVE MAINTENANCE
4.1 Restarting after a long period of inactivity
Restarting after long inactivity is an event that requires preventive maintenance.
It is necessary to perform a thorough cleaning as described in chapter 2.
4.2 Control of the warning and control devices
We recommend that you contact your dealer for a service or maintenance contract that includes:
- cleaning of the condenser
- verification of the coolant load
- remote condensing unit condenser cleaning
- verification of the full cycle operation
- electrical safety
CHAPTER 5 EXTRAORDINARY MAINTENANCE AND REPAIR
All maintenance activities that have not been described in previous chapters are considered
“Extraordinary Maintenance.” Extraordinary maintenance and repair are tasks reserved exclusively
to the specialist personnel authorized by the manufacturer.
No liability is accepted for actions carried out by the user, by unauthorized personnel, or with the use
of non-original replacement parts.

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CHAPTER 6 TROUBLESHOOTING
Problems may occur, in the blast chiller, identified as shown in the table:
TROUBLE DESCRIPTION POSSIBLE CAUSES HOW TO REPAIR IT
the blast chiller does not turn on no power supply check the plug, socket, fuses, line
other contact technical support
the refrigeration unit does not start the set temperature has been reached set new temperature
defrosting in progress wait until the end of cycle / turn power off
and on again
control panel failed contact technical support
other contact technical support
the refrigeration unit runs conti-
nuously but does not reach the set
temperature
location is too hot aerate more
condenser is dirty clean the condenser
insufficient coolant contact technical support
stop the condenser fan contact technical support
insufficient sealing of doors check the seals / provision of goods
evaporator completely frosted manual defrosting
other contact technical support
the refrigeration unit does not stop at
the set temperature
command panel failed contact technical support
temperature sensor ceiling failed contact technical support
block of ice on the evaporator
misuse see chapter 1.
defrost heater fault contact technical support
defrost probe damaged contact technical support
accumulation of water or ice in the
drip tray
drain clogged clean the pipette and the drain
blast chiller is not level check levelling
CHAPTER 7 INSTRUCTIONS FOR REQUESTING ASSISTANCE
For any technical problem and for intervention, assistance and spare-part requests it is necessary
to exclusively revert to one’s dealer, providing the code and the serial number indicated on the
specification label attached to the appliance.
CHAPTER 8 SAFETY AND ACCIDENT PREVENTION
The blast chiller has been built with suitable measures to ensure the safety and health of the user.
The following are the measures taken to protect against mechanical risks:
- stability: The blast chiller, even with the grilles removed, has been designed and built in such a way
that under the intended operating conditions, its stability is suitable for use without risk of overturning,
falling or unexpected movement
- surfaces, edges, corners: the accessible parts of the blast chiller are, within the limits allowed by
their functions, free of sharp angles and sharp edges, as well as rough surfaces likely to cause injury
- moving parts: were designed, constructed and arranged to avoid risks. Certain parts are equipped
with fixed guards so as to prevent risks of contact which may result in injury

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The following are the measures taken to protect against other risks:
- electricity: The blast chiller has been designed, built and equipped so as to prevent risks from
electricity, in accordance with the specific legislation in force
- noise: The blast chiller has been designed and built in such a way that risks resulting from the
emission of airborne noise are reduced to the minimum level
8.1 safety devices adopted
It is absolutely forbidden (Fig. 2):
- tamper with or remove the condensing unit cover casing
- to tamper with or remove the evaporator housing casing that protects the user against the risk of
being cut by the evaporator fins and the movement of the internal fan
- remove the labels specifiyng the technical features and the warnings for ground connection of the
condensing unit
- remove the labels applied at the inner edge of the engine compartment, showing the technical
specifications (1) and the instructions for grounding (2)
remove the condesing unit label warning to cut off the power supply before operating on the appliance
- remove the label applied on the evaporator guard and near the electrical wiring inside the engine
compartment, which warns the user to turn off the power supply before working on the unit (3)
- to remove the labels applied inside the engine compartment, indicating grounding (4)
- to remove the label applied on the power cord, indicating the type of power supply (5)
The manufacturer declines any responsibility for the safety of the blast chiller if this were to happen.
1
2
3
4
5
423
1
2
3
Fig.2
8.2 Indications for optimal operation
- do not obstruct the motor-compartment air intakes (place at minimum 50 cm from ceiling)
- do not block the air vents of the engine compartment
- place the foodstuffs on the appropriate shelves or containers. Do not place them directly on the
bottom, or leaning against the walls, doors or fixed guards
- close the doors carefully
- always keep uncluttered the defrosting water drain hole placed on the bottom
- always keep the defrost water drain hole clear of obstructions
- limit, to the extent possible, the frequency and duration of door opening. Each opening causes a
change in the internal temperature
- perform periodically current maintenance (see chapter 3)

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CORRECT LOAD THE BLAST CHILLER
AVOID overloading the blast chiller beyond the set limits shown in the table
NO OK
Do not place the trays too close to each other so as to avoid uneven air circulation inside the blast chiller
NO OK
Do not place the trays too far away from the evaporator
NO OK
Do not concentrate the trays in one area of the blast chiller in case the load is not complete; distribute
its height evenly
NO OK
In case of interruption or failure of the power supply circuit, prevent the opening of the doors in order
to maintain a uniform temperature inside the blast chiller.
If the problem persists longer than a few hours it is recommended to move the product to a suitable
place.

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CHAPTER 9 CONTROLS
9.1 Control panel description:
the Blast chiller control panel is a digital thermoregulator with 5-inch capacitive touch-screen graphic
display.
HOME screen
The available operation statuses are:
- OFF control panel is off
- STAND-BY control panel is powered and turned off
- ON control panel is powered, turned on and waits for an operation cycle to start
- RUN control panel is powered, turned on and an operation cycle is running.
In case of power interruption during “STAND-BY” or “ON” status, when power will be restored the
control panel will resume the current status before the interruption.
In case of power interruption during “RUN” status, when power will be restore the Blast chiller will
operate as follows:
- if blast-chilling or shock-freezing was running, the cycle will be restored by taking into consideration
the duration of the power shortage;
- if STORAGE was running, the cycle will continue with the same settings;
- if LEAVENING or SLOW COOKING was running, the cycle will be resumed from the poit where it
was interrupted.

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9.2 INSTRUCTIONS FOR USE
9.2.1 Start-up
Before starting up the Blast chiller, make sure that electrical connections have been carried
out as indicated on chapter 14.
Plug in the Blast chiller; the display will turn
on and will show the status it was in before
unplugging it, i.e.:
On/stand-by screen: push on the central area to
go to HOME screen;
- directly on HOME screen , displaying the
operation menus.
ON/STAND-BY
PRESS TO START
11:38
11:38 11:38
SCROLL TO UNLOCK
13:35
HACCP
15:50 10/04/2019
15:50 10/04/2019
Start
Stop
01 / 20
CYCLE DURATION
25 °C
High temperature
11:38
Alarm list
Needle Probe
HOME
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
If the duration of the power shortage has caused a clock error, it will be necessary to reset real dat
and time (Chapter 10)
- Push the central key on the On/stand-by
screen to turn on the control panel: HOME
screen will be displayed.
- Push the key at the bottom of the HOME
screen to turn off the control panel.
5°C
Slow Cooking
Proofing
Blast Chiller
Thawing
HACCP
Conservation
11:38
HACCP
11:38
Slow Cooking
Proofing
Thawing
Conservation
Cookbook
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
HACCP
PRE-COOLING
5°C
START
-10°C -6°C
STOP
XX
PRE-COOLING PRE-COOLING
PRESS TO START
11:38
11:38 11:38
SCROLL TO UNLOCK
13:35
HACCP
15:50 10/04/2019
15:50 10/04/2019
Start
Stop
01 / 20
CYCLE DURATION
25 °C
High temperature
11:38
Alarm list
Needle Probe
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
9.2.2 Silencing the buzzer
Push any key while the buzzer rings.

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9.2.3 Open door warning
- The following warning is displayed when the door is opened
- Push any area on the display to remove the visualization.
PRESS TO START
11:38
11:38
11:38
SCROLL TO UNLOCK
13:35
HACCP
15:50 10/04/2019
15:50 10/04/2019
Start
Stop
01 / 20
CYCLE DURATION
25 °C
High temperature
11:38
Alarm list
Needle Probe
9.3 OPERATION
The appliance can manage the following operation cycles:
- Temperature-based blast chilling and storage
- Temperature-based hard blast chilling and storage
- Time-based blast chilling and storage
- Time-based hard blast chilling and storage
- Temperature-based shock freezing and storage
- Temperature-based soft shock freezing and storage
- Time-based shock freezing and storage
- Time-based soft shock freezing and storage
- Multitimer continuous cycle
- Precooling
- Sanification
- Thawing (optional)
- Defrosting
- Ice-cream hardening
- Chocolate
- Drying
- Sterilisation (optional)
The following additional functions are available on models MULTIFUNCTIONAL PROFESSIONALTRAY:
- Retarding-Proofing
- Slow cooking

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9.3.1 OPERATION MODE selection
Choose the operation mode by selecting the corresponding key on the HOME screen.
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
5°C
Slow Cooking
Proofing
Blast Chiller
Thawing
HACCP
Conservation
11:38
HACCP
11:38
Slow Cooking
Proofing
Thawing
Conservation
Cookbook
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
HACCP
PRE-COOLING
5°C
START
-10°C -6°C
STOP
XX
PRE-COOLING PRE-COOLING
Allows selecting a chamber precooling cycle
5°C
Slow Cooking
Proofing
Blast Chiller
Thawing
HACCP
Conservation
11:38
HACCP
11:38
Slow Cooking
Proofing
Thawing
Conservation
Cookbook
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
HACCP
PRE-COOLING
5°C
START
-10°C -6°C
STOP
XX
PRE-COOLING PRE-COOLING
Allows activating Blast chiller mode
5°C
Slow Cooking
Proofing
Blast Chiller
Thawing
HACCP
Conservation
11:38
HACCP
11:38
Slow Cooking
Proofing
Thawing
Conservation
Cookbook
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
HACCP
PRE-COOLING
5°C
START
-10°C -6°C
STOP
XX
PRE-COOLING PRE-COOLING
Allows activating special cycle mode
5°C
Slow Cooking
Proofing
Blast Chiller
Thawing
HACCP
Conservation
11:38
HACCP
11:38
Slow Cooking
Proofing
Thawing
Conservation
Cookbook
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
HACCP
PRE-COOLING
5°C
START
-10°C -6°C
STOP
XX
PRE-COOLING PRE-COOLING
Allows selecting recipe model, where prestored recipes are available
The icon appears in case of running alarms.
HACCP Push to visualize the archive of alarms detected during operation;

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9.3.2 BLAST-CHILLING / SHOCK-FREEZING cycle selection
- Push the key on the HOME screen to select a
BLAST-CHILLING or SHOCK-FREEZING cycle
5°C
Slow Cooking
Proofing
Blast Chiller
Thawing
HACCP
Conservation
11:38
HACCP
11:38
Slow Cooking
Proofing
Thawing
Conservation
Cookbook
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
HACCP
PRE-COOLING
5°C
START
-10°C -6°C
STOP
XX
PRE-COOLING PRE-COOLING
5°C
Slow Cooking
Proofing
Blast Chiller
Thawing
HACCP
Conservation
11:38
HACCP
11:38
Slow Cooking
Proofing
Thawing
Conservation
Cookbook
SPECIAL CYCLES
11:38
BLAST CHILLER
PRE-COOLING
COOKBOOK
PRE-COOLING
5°C
START
-10°C -6°C
STOP
XX
PRE-COOLING PRE-COOLING
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Holding
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOK
CONTINUOUS
FREEZING
CHILLING
MANUAL
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOK SLOW COOKING
AND HOLD
Red Meat
It will be possible to select one of the following functions:
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
BLAST CHILLING: allows selecting a standard blast chilling cycle
with its specic presets. It is possible to select the HARD mode on the
same screen: in this case, blast chilling is composed of two phases with
different setpoints.
At the end of blast chilling, the corresponding storage phase is carried
out with specic septoints according to the selected blast-chilling type.
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
SHOCK FREEZING: allows selecting a standard shock freezing cycle
with its specic presets. It is possible to select the SOFT mode on the
same screen: in this case, shock freezing is composed of two phases
with different setpoints.
At the end of shock freezing, the corresponding storage phase is carried
out with specic septoints according to the selected shock-freezing type.
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
CONTINUOUS CYCLE: allows selecting and endless blasti-chilling/
shock-freezing cycle with the possibility of inserting various operation
timers.
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
MANUAL CYCLE (CUSTOMIZED): Push the key to start the procedure
to set a customized cycle. It is possible to create up to 4 phases in
this cycle. Once all phases are set, the cycle can be started or the set
program can be saved inside the recipe list.

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- BLAST CHILLING/SHOCK FREEZING AND STORAGE
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
Push on these areas to respectively go to a BLAST-CHILLING or
SHOCK-FREEZING cycle: the following screen with active “core probe”
key is displayed.
NOTE: if the core probe is present and not in error, the default cycle is
always TEMPERATURE-BASED.
- Push the key to go to a TIME-BASED CYCLE: the core probe
key will deactivate and the TIME key will activate.
13:35
CHILLING
0 °C
3 °C
--- min
HARD
-20 °C
15 °C
HARD
2 °C
60 min
HARD
13:35
CHILLING
HARD
HARD
HARD
HARD
CONS
CONS
HARD
The selected cycle will propose the preset settings for that cycle
- Push the
13:35
FREEZING
-45 °C
-18 °C
--- min
SOFT
-40 °C
15 °C
5
SOFT
2 °C
SOFT SOFT
SOFT
CONS
CONS
SOFT
SOFT
key to asdjust the preset settings within the allowed
ranges.
- Push the
13:35
FREEZING
-45 °C
-18 °C
--- min
SOFT
-40 °C
15 °C
5
SOFT
2 °C
SOFT SOFT
SOFT
CONS
CONS
SOFT
SOFT
key to activate the EXPERT MODE and adjust all
setpoints of the various non-visible phases foreseen for the selected
cycle.
13:35
FREEZING
-45 °C
-18 °C
--- min
SOFT
-40 °C
15 °C
5
SOFT
2 °C
SOFT SOFT
SOFT
CONS
CONS
SOFT
SOFT
- Once all settings are completed, push to end the phase: a
summary screen with data regarding the set cycle will be displayed, as
shown here below.
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
Push the
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
key to save the set program, or
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
to start the cycle.

15
ENGLISH
If the cycle is TEMPERATURE-BASED, a test to check the correct insertion of core probe inside
the product will be carried out. If the test is not passed, the cycle automatically becomes TIMED-
BASED: the buzzer rings and the running alarm symbol will be displayed.
- During the execution of the cycle, the main
setpoints will be displayed.
Push the key to visualize the temperature
trend chart with 5-minute sampling, except
when cycle is resumend after a power shortage
and after the start of a storage phase.
it is possible to stop the cycle at any one time
by pushing the STOP key.
-15 °C
8 °C
13:35
3/3 248 minCONSERVATION
HARD
-40°C
-18°C
13:35
1/3115 minIN PROGRESS...
HARD
set cella
T cella
Set spillone
Set cella
40
-45
60
30
-30
-15
15
45
80 120 160 200 240
set spillone
T spillone
-15 °C
8 °C
13:35
1/3 115 minIN PROGRESS...
HARD
-40°C
-18°C
SOFT
HARD
SOFT
HARD
-15 °C
8 °C
HARD
-40°C
-18°C
13:35
1/3 115 minIN PROGRESS...
STOP
STOP STOP
-15 °C
8 °C
13:35
3/3 248 minCONSERVATION
HARD
-40°C
-18°C
13:35
1/
31
15 minIN PROGRESS...
HARD
set cella
T cella
Set spillone
Set cella
40
-45
60
30
-30
-15
15
45
80 120 160 200 240
set spillone
T spillone
-15 °C
8 °C
13:35
1/3 115 minIN PROGRESS...
HARD
-40°C
-18°C
SOFT
HARD
SOFT
HARD
-15 °C
8 °C
HARD
-40°C
-18°C
13:35
1/3 115 minIN PROGRESS...
SKIP
STOP STOP
STOP
- Once the BLAST CHILLING/SHOCK
FREEZING cycle has ended (either the core
probe temperature has been reached or the
time has ended), the buzzer rings and the
STORAGE phase begins, after carrying out the
DEFROSTING phase
- The STORAGE phase is endless and only
ends if the STOP key is pushed
-15 °C
8 °C
13:35
3/3 248 minCONSERVATION
HARD
-40°C
-18°C
13:35
1/3115 minIN PROGRESS...
HARD
set cella
T cella
Set spillone
Set cella
40
-45
60
30
-30
-15
15
45
80 120 160 200 240
set spillone
T spillone
-15 °C
8 °C
13:35
1/3 115 minIN PROGRESS...
HARD
-40°C
-18°C
SOFT
HARD
SOFT
HARD
-15 °C
8 °C
HARD
-40°C
-18°C
13:35
1/3 115 minIN PROGRESS...
SKIP
STOP
STOP
STOP
- COMBINED cycle with SLOW COOKING (MULTIFUNCTIONAL models)
- If available on the appliance, it is possible to add a a SLOW
COOKING or SLOW COOKING + CONSERVATION phase after blast
chilling or shock freezing during the setting of a MANUAL BLAST
CHILLING/SHOCK FREEZING CYCLE
- In the lower part of the screen, two specic areas allow you to add a
possible SLOW COOKING
13:35
CHILLING
0 °C
3 °C
--- min
HARD
SLOW COOKING
SLOW COOKING
AND HOLD
phase or a SLOW COOKING AND
HOLD phase
13:35
CHILLING
0 °C
3 °C
--- min
HARD
SLOW COOKING
SLOW COOKING
AND HOLD
If SLOW COOING is selected at the end of the phase, the
appliance will stop and remain in STAND-BY; if SLOW COOKING +
CONSERVATION is selected at the end of the cycle, the appliance will
continue operating with CONSERVATION phase and its adjustment
preset. CONSERVATION phase is endless and only ends after pushing
the STOP key for 5 seconds.
13:35
CHILLING
0 °C
3 °C
--- min
HARD
SLOW COOKING SLOW COOKING
AND HOLD

16
ENGLISH
Presets for SLOW COOKING or slow COOKING + CONSERVATION
are as per standard cycles.
SLOW COOKING = 80°C Chamber 60°C Core Probe
CONSERVATION: 60°C Chamber
It will be possible to adjust the value of each phase also during the
setting of a manual cycle.
- Here below a setting as example:
HARD BLAST CHILLING + SLOW COOKING + CONSERVATION
Push the SKIP
START
Fase 1
-20 °C
12 °C
--- min
Fase 2
-2 °C
3 °C
--- min
Fase 3
3 °C
--- °C
--- min
Mantenimento
50 °C
45 %
--- min
Lenta Cottura
80 °C
80 %
230 min
-15 °C
8 °C
--- min
FASE 1
-15 °C
8 °C
--- min
LENTA COTTURA
CONTINUO
SURGELAZIONE
ABBATTIMENTO
MANUALE
HACCP
13:35
LENTA COTTURA
E MANTENIMENTO
FASE 1
LENTA COTTURA LENTA COTTURA
E MANTENIMENTO
Carni Rosse
SKIP
key to end the running phase and go to the next
one START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
SKIP
- HARD BLAST CHILLING/SHOCK FREEZING - SOFT BLAST CHILLING and STORAGE CYCLE
It is possible to select a hard blast chilling/ soft shock freezing by pushing
13:35
CHILLING
0 °C
3 °C
--- min
HARD
-20 °C
15 °C
HARD
2 °C
60 min
HARD
13:35
CHILLING
HARD
HARD
HARD
HARD
CONS
CONS
HARD
or
13:35
FREEZING
-45 °C
-18 °C
--- min
SOFT
-40 °C
15 °C
5
SOFT
2 °C
SOFT
SOFT
SOFT
CONS
CONS
SOFT
SOFT
. on
the blast chilling /shock freezing setting screen. Before selecting this mode, make sure to set the
type of desired cycle (TIME-BASED or TEMPERATURE-BASED).
This cycle is composed of two chilling phases with different setpoints and of a subsequent
STORAGE phase.
- a first “hard” phase for blast chilling and “soft” for shock freezing, with unmodifiable setpoints
defined by relative parameters;
- a second chilling phase BLAST-CHILLING/SHOCK-FREEZING
- a third STORAGE phase with adjustable setpoints.
At the end of a phase, the controller automatically starts next phase.
The end of the first two phases is signalled by the buzzer ringing.
Also for this cycle it is possible to select the TIME-BASED mode: in this case, the passage to the
next phases is determined by the elapsing of the set time.

17
ENGLISH
- CONTINUOUS cycle
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
Push the key to select a CONTINUOUS CYCLE, to be started only by
mode:
- TIME-BASED
After selecting the cycle, a screen on which to set chamber
temperature, fan speed, end-cycle storage duration and temperature
values appears.
MULTITIMER
CONSERVATION
1
3
2
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-15 °C
12 °C
8 °C
2 °C
1
2
3
13:35
95 minIN PROGRESS...
STOP
13:35
CONTINUOUS
-15 °C
--- °C
--- min
-15 °C
1
13:35
32 minIN PROGRESS...
68 min
20 min
332 min
412 min
-15 °C
168 min
20 min
332 min
412 min
13:35
32 minIN PROGRESS...
-15 °C
13:35
248 minCONSERVATION
-40°C -15 °C
STOP
13:35
248 min
-40°C
8 °C
SELECT YOUR OPTION
Save recipe
START
START
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-10 °C
CONS
-10 °C
CONS
STOP STOP STOP
CONSERVATION
13:35
Cycle is started by pushing the START key; it ends only when all timers are elapsed; after this,
the STORAGE phase begins
TIME-BASED cycle allows setting up to four MULTITIMER timers.
Cycle starts by activating only the first timer with its presets, while the
other timers are activated by pushing teh key
CONSERVAZIONE
1
3
2
13:35
CONTINUO
-15 °C
3 °C
--- min
-15 °C
12 °C
8 °C
2 °C
1
2
3
13:35
95 minIN CORSO...
STOP
13:35
CONTINUO
-15 °C
--- °C
--- min
-15 °C
1
13:35
32 minIN CORSO...
68 min
20 min
332 min
412 min
-15 °C
168 min
20 min
332 min
412 min
13:35
32 minIN CORSO...
-15 °C
13:35
248 minCONSERVAZIONE
-40°C -15 °C
STOP
13:35
248 min
-40°C
8 °C
SELEZIONA LA TUA OPZIONE
Salva ricetta
START START
13:35
CONTINUO
-15 °C
3 °C
--- min
-10 °C
CONS
-10 °C
CONS
STOP STOP STOP
CONSERVAZIONE
13:35
CONSERVAZIONE
1
3
2
13:35
CONTINUO
-15 °C
3 °C
--- min
-15 °C
12 °C
8 °C
2 °C
1
2
3
13:35
95 minIN CORSO...
STOP
13:35
CONTINUO
-15 °C
--- °C
--- min
-15 °C
1
13:35
32 minIN CORSO...
68 min
20 min
332 min
412 min
-15 °C
168 min
20 min
332 min
412 min
13:35
32 minIN CORSO...
-15 °C
13:35
248 minCONSERVAZIONE
-40°C -15 °C
STOP
13:35
248 min
-40°C
8 °C
SELEZIONA LA TUA OPZIONE
Salva ricetta
START START
13:35
CONTINUO
-15 °C
3 °C
--- min
-10 °C
CONS
-10 °C
CONS
STOP STOP STOP
CONSERVAZIONE
13:35
CONSERVAZIONE
1
3
2
13:35
CONTINUO
-15 °C
3 °C
--- min
-15 °C
12 °C
8 °C
2 °C
1
2
3
13:35
95 minIN CORSO...
STOP
13:35
CONTINUO
-15 °C
--- °C
--- min
-15 °C
1
13:35
32 minIN CORSO...
68 min
20 min
332 min
412 min
-15 °C
168 min
20 min
332 min
412 min
13:35
32 minIN CORSO...
-15 °C
13:35
248 minCONSERVAZIONE
-40°C -15 °C
STOP
13:35
248 min
-40°C
8 °C
SELEZIONA LA TUA OPZIONE
Salva ricetta
START START
13:35
CONTINUO
-15 °C
3 °C
--- min
-10 °C
CONS
-10 °C
CONS
STOP STOP STOP
CONSERVAZIONE
13:35
and
setting a time while the cycle is already running.
When the timer is confirmed with time setting, the conutdown starts
directly.
Each timer is independent and, when elapsed, it ca be reset and
restarted.
Cycle ends only when all set timers are elapsed.
At the end of a timer countdown, the buzzer rings; a notification
appears and the value “0 min” for the respective timer is visualized in
green colour.
CONSERVATION
1
3
2
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-15 °C
12 °C
8 °C
2 °C
1
2
3
13:35
95 minIN PROGRESS...
STOP
13:35
CONTINUOUS
-15 °C
--- °C
--- min
-15 °C
1
13:35
32 minIN PROGRESS...
68 min
20 min
332 min
412 min
-15 °C
168 min
20 min
332 min
412 min
13:35
32 minIN PROGRESS...
-15 °C
13:35
248 minCONSERVATION
-40°C -15 °C
STOP
13:35
248 min
-40°C
8 °C
SELECT YOUR OPTION
Save recipe
START START
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-10 °C
CONS
-10 °C
CONS
STOP
STOP STOP
CONSERVATION
13:35

18
ENGLISH
- CUSTOMIZED cycle
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat
- “MANUAL CUSTOMIZED” cycle allows setting a cycle composed of
maximum 4 phases (3 CHILLING phases and 1 STORAGE phase),
and can be composed of TEMPERATURE-BASED, TIMED-BASED or
MIXED phases
On MULTIFUNCTIONAL models it is possible to set a SLOW
COOKING or SLOW COOKING + CONSERVATION phase at the end
of the cycle
PHASE 1
-15 °C
8 °C
--- min
- The “CUSTOMIZED” cycle is started by activating the first phase,
which is a core-probe phase by default.
It is possible to change the phase to TIME-BASED and set the relative
setpoints.
Push
PHASE 1
-15 °C
8 °C
--- min
to add any extra phase; push
PHASE 1
-15 °C
8 °C
--- min
to remove a phase from
the program.
Use the arrows on top to move among the various phases.
Once the desired phases are entered and the various settings are
carried out, push to confirm: a summary screen will be then
visualized.
65 °C
80 °C
SOFT
79 °C 80 °C
13:35
Fase 1/2115 minIN PROGRESS...
80 % 80 %
8 m 230 m
SKIP
13:35
Fase 2/2 248 minHOLDING
46 °C 50 °C
45 % 45 %
--- m
50 °C
--- min
45 %
START
Slow cooking
80 °C
80 %
230 min
Holding
50 °C
45 %
--- min 0 °C
3 °C
--- min
HARD
HARD
HARD
HARD -20 °C
15 °C
HARD
2 °C
CONSERVATION
60 min
SLOW COOKING AND CHILLING
Slow cooking
80 °C
80 %
230 min
Hard blast chilling
-20 °C
15 °C
--- min
Soft blast chilling
0 °C
3 %
--- min
Conservation
2 °C
--- °C
--- min
79 °C 80 °C
13:35
Fase1/4115 minIN PROGRESS...
80 % 80 %
8 m 230 m
-15 °C
8 °C
13:35
Fase 4/4 248 minCONSERVATION
HARD
-40°C
-18°C
13:35
Fase 2/4115 minIN PROGRESS...
HARD
set cella
T cella
Set spillone
Set cella
40
-45
60
30
-30
-15
15
45
80 120160 200 240
set spillone
T spillone
-15 °C
8 °C
13:35
Fase 2/4115 minIN PROGRESS...
HARD
-40°C
-18°C
13:35
Fase 4/4248 minCONSERVATION
-15 °C
8 °C
HARD
-40°C
-18°C
13:35
Fase2/4115 minIN PROGRESS...
13:35
SLOW COOKING
80 °C
230 min
80 % 60 °C
CHILLING HOLDING
CHILLING HOLDING
HOLDING SLOW COOKING AND HOLD CHILLING CHILLING
HARD
HARD
HARD
START
CONSERVATION
STOP STOP SKIP STOP STOP STOP STOP
13:35
SPECIAL CYCLES
DEFROST
UV
SANITATION
HARDENING DRYING
CHOCOLATE STERILIZATION
THAWING RETARDER PROOFERS SLOW COOKING
Push START to start the cycle or
65 °C
80 °C
SOFT
79 °C 80 °C
13:35
Fase 1/2115 minIN PROGRESS...
80 % 80 %
8 m 230 m
SKIP
13:35
Fase 2/2 248 minHOLDING
46 °C 50 °C
45 % 45 %
--- m
50 °C
--- min
45 %
START
Slow cooking
80 °C
80 %
230 min
Holding
50 °C
45 %
--- min 0 °C
3 °C
--- min
HARD
HARD
HARD
HARD -20 °C
15 °C
HARD
2 °C
CONSERVATION
60 min
SLOW COOKING AND CHILLING
Slow cooking
80 °C
80 %
230 min
Hard blast chilling
-20 °C
15 °C
--- min
Soft blast chilling
0 °C
3 %
--- min
Conservation
2 °C
--- °C
--- min
79 °C 80 °C
13:35
Fase1/4115 minIN PROGRESS...
80 % 80 %
8 m 230 m
-15 °C
8 °C
13:35
Fase 4/4 248 minCONSERVATION
HARD
-40°C
-18°C
13:35
Fase 2/4115 minIN PROGRESS...
HARD
set cella
T cella
Set spillone
Set cella
40
-45
60
30
-30
-15
15
45
80 120160 200 240
set spillone
T spillone
-15 °C
8 °C
13:35
Fase 2/4115 minIN PROGRESS...
HARD
-40°C
-18°C
13:35
Fase 4/4248 minCONSERVATION
-15 °C
8 °C
HARD
-40°C
-18°C
13:35
Fase2/4115 minIN PROGRESS...
13:35
SLOW COOKING
80 °C
230 min
80 % 60 °C
CHILLING HOLDING
CHILLING HOLDING
HOLDING SLOW COOKING AND HOLD CHILLING CHILLING
HARD
HARD
HARD
START
CONSERVATION
STOP STOP SKIP STOP STOP STOP STOP
13:35
SPECIAL CYCLES
DEFROST
UV
SANITATION
HARDENING DRYING
CHOCOLATE STERILIZATION
THAWING RETARDER PROOFERS SLOW COOKING
to save it into the recipe list.

19
ENGLISH
9.4 SETPOINT setting
9.4.1 CHAMBER TEMPERATURE SETPOINT setting
When a blast-chilling, shock-freezing, continuous or customized cycle is selected, the chamber
temperature, product temperature, time and fan speed presets are loaded as per parameter settings.
These values can be adjusted by users withing the defined ranges.
Push the
PHASE 1
-15 °C
8 °C
--- min
key next to the value to adjust to enable the adjustment;
the screen here below will appear and the value to be adjusted will turn
different color.
- Set the desired value using the lower bar
PHASE 1
-15 °C
8 °C
--- min
.
Once the setting is completed, push the
PHASE 1
-15 °C
8 °C
--- min
key next to the adjusted
value and return to the previous screen.
PHASE 1
-15 °C
8 °C
--- min
9.4.2 PRODUCT TEMPERATURE SETPOINT setting
Proceed as described for chamber setpoint, after pushing the
PHASE 1
-15 °C
8 °C
--- min
key regading product temperature
(i.e. the temperature detected by core probe)
PHASE 1
-15 °C
8 °C
--- min
9.4.3 CYCLE DURATION setting
Proceed as described for chamber setpoint, after pushing the
PHASE 1
-15 °C
8 °C
--- min
key regarding cycle duration.
9.4.4 FAN SPEED setting
Proceed as described for chamber setpoint, after pushing the
PHASE 1
-15 °C
8 °C
--- min
key regarding fan speed. Minimum
fan speed can be set for any cycle except SLOW COOKING.
9.5 CYCLE execution
- Push the START key to start a cycle as per setttings.
If the cycle is TEMPERATURE-BASED, blast-chilling/shock-freezing
phases end when the core probe (or core probes) reach the set temperature.
If the cycle is TIME-BASED, blast-chilling/shock freezing phases end
when the set time(s) elapse.
The following sreen is displayed during the execution of the cycle.
Push the key to visualize probe values, input/output status and
possible running alarms.
-15 °C
8 °C
13:35
3/3 248 minCONSERVATION
HARD
-40°C
-18°C
13:35
1/3115 minIN PROGRESS...
HARD
set cella
T cella
Set spillone
Set cella
40
-45
60
30
-30
-15
15
45
80 120 160 200 240
set spillone
T spillone
-15 °C
8 °C
13:35
1/3 115 minIN PROGRESS...
HARD
-40°C
-18°C
SOFT
HARD
SOFT
HARD
-15 °C
8 °C
HARD
-40°C
-18°C
13:35
1/3 115 minIN PROGRESS...
SKIP
STOP
STOP STOP

20
ENGLISH
9.6 CYCLE end
- If the TEMPERATURE-BASED blast-chilling/shock-freezing cycle ends
correctly, i.e. temperature at product core is reached within the allowed
time, STORAGE phase automatically starts and the following screen is
displayed.
if the TEMPERATURE-BASED cycle does not end within the allowed
times, the alarm icon will warn about the anomaly, but the chilling cycle
will continue anyway.
-15 °C
8 °C
13:35
3/3 248 minCONSERVATION
HARD
-40°C
-18°C
13:35
1/3115 minIN PROGRESS...
HARD
set cella
T cella
Set spillone
Set cella
40
-45
60
30
-30
-15
15
45
80 120 160 200 240
set spillone
T spillone
-15 °C
8 °C
13:35
1/3 115 minIN PROGRESS...
HARD
-40°C
-18°C
SOFT
HARD
SOFT
HARD
-15 °C
8 °C
HARD
-40°C
-18°C
13:35
1/3 115 minIN PROGRESS...
SKIP
STOP
STOP
STOP
- For TEMPERATURE-BASED cycles, push the STOP , key to display
the screen allowing the functions of:
CONSERVATION
1
3
2
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-15 °C
12 °C
8 °C
2 °C
1
2
3
13:35
95 minIN PROGRESS...
STOP
13:35
CONTINUOUS
-15 °C
--- °C
--- min
-15 °C
1
13:35
32 minIN PROGRESS...
68 min
20 min
332 min
412 min
-15 °C
168 min
20 min
332 min
412 min
13:35
32 minIN PROGRESS...
-15 °C
13:35
248 minCONSERVATION
-40°C -15 °C
STOP
13:35
248 min
-40°C
8 °C
SELECT YOUR OPTION
Save recipe
START START
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-10 °C
CONS
-10 °C
CONS
STOP STOP STOP
CONSERVATION
13:35
- memorization of the previously carried-out cycle.
- or push the STOP key again to return to main menu
CONSERVATION
1
3
2
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-15 °C
12 °C
8 °C
2 °C
1
2
3
13:35
95 minIN PROGRESS...
STOP
13:35
CONTINUOUS
-15 °C
--- °C
--- min
-15 °C
1
13:35
32 minIN PROGRESS...
68 min
20 min
332 min
412 min
-15 °C
168 min
20 min
332 min
412 min
13:35
32 minIN PROGRESS...
-15 °C
13:35
248 minCONSERVATION
-40°C -15 °C
STOP
13:35
248 min
-40°C
8 °C
SELECT YOUR OPTION
Save recipe
START START
13:35
CONTINUOUS
-15 °C
3 °C
--- min
-10 °C
CONS
-10 °C
CONS
STOP STOP
STOP
CONSERVATION
13:35
- At the end of a TIME-BASED cycle, the blast-chilling/shock-freezing
mode starting screen will be displayed.
START
Phase 1
-20 °C
12 °C
--- min
Phase 2
-2 °C
3 °C
--- min
Phase 3
3 °C
--- °C
--- min
Conservation
50 °C
45 %
--- min
Slow Cooking
80 °C
80 %
230 min
-15 °C
8 °C
--- min
PHASE 1
-15 °C
8 °C
--- min
SLOW COOKING
CONTINUOUS
FREEZING
CHILLING
MANUAL
HACCP
13:35
SLOW COOKING
AND HOLD
PHASE 1
SLOW COOKING SLOW COOKING
AND HOLD
Red Meat