Manual Cycles - Norlake BCF44244 Manuel D'utilisation Et D'installation

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NEGATIVE 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.
SOFT 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.
HARD 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
Bechamel
Meat broth
Cannelloni
Vegetable soup
Fresh pasta
Meat and tomato sauce
Bean soup
Fish soup
Roast pork
Braised beef
Boiler beef
Chicken breast
Roast-beef
Baked grouper
Squill
Vacuum-stored mussel
Fish salad
Boiled polyp
Stewed cuttlefish
Carrots trifolate
Mushrooms trifolati
Zucchinis trifolate
Vanilla / chocolate pudding
Creme anglaise
Custard
Panna cotta (single portion)
Ice-cream
Tiramisù
O P E R A T I
O P E R A T I
O P E R A T I

MANUAL CYCLES

SHEET MAX. LOAD
FIRST COURSES
GN1/1 h60 0.21 cuft
GN1/1 h110 0.28 cuft
GN1/1 h40 9 lbs
GN1/1 h100 0.17 cuft
GN1/1 h40 0.5 lbs
GN1/1 h60 11 lbs
GN1/1 h60 11 lbs
GN1/1 h60 9 lbs
MEAT AND POULTRY
GN1/1 h60 17.7 lbs
GN1/1 h60 17.7 lbs
GN1/1 h60 13.24 lbs
GN1/1 h40 11 lbs
GN1/1 h40 9 lbs
GN1/1 h40 6.5 lbs
GN1/1 h40 4.4 lbs
GN1/1 h60 4.4 lbs
GN1/1 h40 8.8 lbs
GN1/1 h60 11 lbs
GN1/1 h60 8.8 lbs
VEGETABLES
GN1/1 h60 8.8 lbs
GN1/1 h60 8.8 lbs
GN1/1 h60 6.6 lbs
PASTRY/DESSERT
GN1/1 h60 0.21 cuft
GN1/1 h60 0.1 cuft
GN1/1 h60 0.1 cuft
GN1/1 h40 0.1 cuft
GN1/1 h40 6.6 lbs
GN1/1 h60 11 lbs
O N M A N U
O N M A N U
O N M A N U
PRODUCT
THICKNESS
1.5"
2.7"
1.5"
2"
2"
2"
2"
2"
4"
6"
6"
2"
4"
FISH
2"
1.2"
max 2.5"
1.5"
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2"
2"
2"
2"
2"
2"
2"
2.3"
2.3"
2"
A L -
A L -
A L -
QUICK COOLING
CYCLE
TIME
70 minutes HARD POSITIVE
110 minutes HARD POSITIVE
40 minutes HARD POSITIVE
100 minutes HARD POSITIVE
20 minutes NEGATIVE
90 minutes HARD POSITIVE
100 minutes HARD POSITIVE
110 minutes HARD POSITIVE
110 minutes HARD POSITIVE
110 minutes HARD POSITIVE
110 minutes HARD POSITIVE
30 minutes SOFT POSITIVE
80 minutes HARD POSITIVE
110 minutes HARD POSITIVE
25 minutes HARD POSITIVE
20 minutes HARD POSITIVE
30 minutes NEGATIVE
60 minutes HARD POSITIVE
60 minutes HARD POSITIVE
60 minutes HARD POSITIVE
60 minutes HARD POSITIVE
90 minutes HARD POSITIVE
90 minutes SOFT POSITIVE
100 minutes SOFT POSITIVE
100 minutes SOFT POSITIVE
60 minutes SOFT POSITIVE
50 minutes SOFT POSITIVE
45 minutes SOFT POSITIVE
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