Food Freezing And Storage Capacity Of Your Product; Tips On Freezing The Foodstuff - Ugur UDF 3 SL Guia Del Usuario

D- USING YOUR DEEP FREEZER

Food Freezing and Storage Capacity of Your Product

Tips on Freezing the Foodstuff

Freezing Fresh Food
For protecting the nutrition value, aroma and colour in the best way possible, vegetables must be shocked with boi-
ling water before freezing. This operation is not necessary for eggplant, pepper, cabbage and asparagus
Foodstuff Suitable For Freezing
Bakery products, fish and sea products, meat, hunting meat, poultry, vegetable, fruit, herbs, unshelled egg, dairy pro-
ducts such as cheese, butter and cottage cheese, ready to cook foods and soups, stew, cooked meat and fish, potato
dishes, soufflé and desserts
Foodstuff Suitable For Freezing
Vegetables such as lettuce and turnip that are consumed raw, shelled egg or well done eggs, grapes, whole apple,
pear, peach and water melon, eggplant, yoghurt, raw stuffed grape leaves, curdled milk, sour cream, mayonnaise
Tips on Packaging Foodstuff
Packaging the Foodstuff
Follow the following order when placing your products into the freezer
1- Place your foods into the package
2- Remove the air by pressing on it
3- Tightly close the package
4- Check leak tightness of your package
5- Write package content and date of placing into your freezer on the package
Suitable Packages
Plastic folio, polyethylene tube film, ice-cream boxes
Not Conforming Packages
Wrapping paper, newspaper, cellophane, garbage bags, shopping bags, glass and mater containers, metal cases with
sharp features, wooden pallets
Auxiliary Materials To Be Used For Packaging
You can use following materials for ensuring air permeability and leak tightness of the package
1- Plastic tapes
2 -Plastic clips
3- Rope
4- Cold resistant adhesive tapes
LOADING TABLE
Product Freezing Capacity
Name EN ISO 15502 kg/24
hours
UDF 3 SL
UDF 5 SL 10
UDF 7 SL 15
49
Product Maintenance
Period In Blackout EN
ISO 15502 hours
4 15
15
10
EN