Publicidad
Idiomas disponibles
Idiomas disponibles
EN
RED MEATS - NEEDLE PROBE
Phase 1
Phase 2
Conservation
WHITE MEATS
Phase 1
Phase 2
Conservation
SEAFOOD PRODUCTS
Phase 1
Phase 2
Conservation
CREAMS
Phase 1
Conservation
LASAGNE
Phase 1
Conservation
VEGETABLES
Phase 1
Conservation
QUICK NEEDLE PROBE BLAST FREEZING
Phase 1
Phase 2
Phase 3
Conservation
Cabinet setpoint
Needle probe setpoint
Cabinet setpoint
Needle probe setpoint
Cabinet setpoint
Cabinet setpoint
Duration setpoint
Cabinet setpoint
Duration setpoint
Cabinet setpoint
Cabinet setpoint
Duration setpoint
Cabinet setpoint
Duration setpoint
Cabinet setpoint
Cabinet setpoint
Duration setpoint
Cabinet setpoint
Cabinet setpoint
Duration setpoint
Cabinet setpoint
Cabinet setpoint
Duration setpoint
Cabinet setpoint
Cabinet setpoint
Needle probe setpoint
Cabinet setpoint
Needle probe setpoint
Cabinet setpoint
Needle probe setpoint
Cabinet setpoint
17
-25ºC
20ºC
-5ºC
3ºC
2ºC
-25ºC
27 min
-5ºC
63 min
2ºC
-25ºC
27 min
-5ºC
63 min
2ºC
-5ºC
90 min
2ºC
-5ºC
90 min
2ºC
-5ºC
90 min
2ºC
0ºC
3ºC
-12ºC
-3ºC
-30ºC
-18ºC
-20ºC
Publicidad
