coldline VISION W5S Bedienungs- Und Wartungsanleitungen Seite 60

10.0 PROGRAMS
60
BLAST CHILLING, BLAST-FREEZING, CHOCOLATE, THAWING
AND DRYING
To create a new program, select the desired function (blast chilling, deep
freezing, defrosting, chocolate and drying), the category and the NEW button.
You can choose between creating a probe, time or vacuum-packed program.
Once the type has been selected, the program editor will appear with 3 phases:
the first one cannot be deactivated (blue switch), the other two can be
deactivated and the cell temperature, ventilation and phase duration or target
core temperature can be set, after which the program will move on to the next
phase.
Whenever a change is made to the program it is possible to save it by
overwriting the program in progress; refusing to save it, the changes will be valid
only for the program in progress and will be lost at the end of the cycle.
It is possible to activate end of cycle storage, in the absence of which the
program ends and the appliance goes into standby, it will therefore be
necessary to promptly remove the food from the appliance.
PROOVING AND RETARDED PROOVING:
In the proof-retarding program, the date and time of the cycle end must be set
first. It is possible to disable the cold phases, in this way you can use the saved
parameters for retarder prover and perform an immediate manual leavening.
The phases of a proof-retarding program are 5 and can be modified through the
editor (the leavening phase cannot be disabled):
- 1. Cooling: allows you to block the action of the yeasts in order to delay their
action. For temperatures below 4 degrees it is not possible to manage
humidity. If the humidity is set to OFF the parameter is not managed, if you
want to have a low degree of humidity set 50%, if you want maximum
humidification set 95%. The duration of the program depends on the mass of
the product to be cooled, the larger the size the longer the cooling phase
must be.
- 2. Maintenance: maintains the mass of product to be leavened for an
automatic time managed by the program according to the time set as the
leavening end. Warning: the lower the storage temperatures, the lower the
yeast activity will be, with temperatures that are too low, you risk
dehydrating the dough and slowing down the subsequent recovery and
leavening phases. Temperatures above 6 degrees, on the other hand, will
trigger the leavening and ripening process before the desired time. The
correct holding temperature depends on the type of dough.
- 3. Recovery: in this phase the product is gradually brought closer to the
rising temperature. The recovery phase must be longer the larger the size of
the product used.
- 4. Leavening: the food is brought to the correct temperature and humidity to
promote leavening. Temperature, humidity, ventilation and phase duration
can be controlled.