Nordcap NUOVAIR C5.1 Compact Bedienungsanweisung Seite 157

DESCRIPTION OF THE FREEZING CYCLES
1 - DELICATE FREEZING
Suitable for all delicate raw and hot delicate products. Gently freeze the product with positive
temperatures in the first phase and negative in the second phase. Avoid the igloo effect. The cycle is
finished either when the product has reached -18 ° C at the core or at the end of the set time.
2 - FAST FREEZING
Suitable for raw or cold fatty or thick products such as meats, soups, quiches. Quickly freezes the
product with always negative temperatures. The cycle is finished either when the product has
reached -18 ° C at the core or at the end of the set time.
3 - BREAD
Suitable for all raw or cooked bread-making products, the product is frozen at -15 ° C with various
temperature steps, avoiding the igloo effect and maintaining the humidity of the product. The cycle is
finished either when the product has reached -18 ° C at the core or at the end of the set time.
4 - PIZZA
Suitable for all types of raw or cooked pizza. Gently freeze the product with positive temperatures in the first
phase and negative in the second phase. It avoids the igloo effect and keeps the yeasts intact. The cycle is
finished either when the product has reached -18 ° C at the core or at the end of the set time.
5 - RAW BREAD
Suitable for all types of raw bread and focaccia. Gently freeze the product with positive temperatures in
the first phase and negative in the second phase. Keeps yeasts intact. The cycle is finished either when
the product has reached -18 ° C at the core or at the end of the set time.
6 - FRESH PASTA
Suitable for all types of fresh pasta. Gently freeze the product with positive temperatures in the first
phase and negative in the second phase. It keeps the structure intact and avoids oxidation. The cycle
is finished either when the product has reached -18 ° C at the core or at the end of the set time.
7 - MEAT / FISH
Suitable for cooked or raw meat and fish, the product is frozen at -18 ° C with various temperature steps,
avoiding the igloo effect and maintaining the humidity of the product. The cycle is finished either when the
product has reached -18 ° C at the core or at the end of the set time.
8 - SOUPS / SAUCES
Suitable for soups, sauces, hot sauces, the product is frozen at -18 ° C with various temperature steps,
avoiding the igloo effect and maintaining the humidity of the product. The cycle is finished either when the
product has reached -18 ° C at the core or at the end of the set time.
9 - KEBAB
Suitable for raw or cooked thick meat, the product is frozen at -18 ° C with various temperature
steps, avoiding the igloo effect and maintaining the humidity of the product. The cycle is finished
either when the product has reached -18 ° C at the core or at the end of the set time.
10 - SEAFOOD
Suitable for all types of cooked fish or shellfish. Gently freeze the product with various temperature
steps. The cycle is finished either when the product has reached -18 ° C at the core or at the end of the
set time.
11 - TUNA
Suitable for raw tuna. Freezes the product at temperatures around -40 ° C, this allows the
color to fix while avoiding oxidation. The cycle is finished or when the product has reached
- 18 ° C in the core or at the end of the set time.
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