Programmes - Barazza 1ABFY Manual De Instalacion Y Uso

3.8

Programmes

BLAST CHILLING
Allows foods to be stored in the fridge for 5÷7 days thanks to their rapid cooling down to +3°C. This
cooling blocks the evaporation of water from freshly cooked products and reduces the spread of
bacteria, thus extending the preservation time of the food itself.
BLAST FREEZING
Allows foods to be stored in the freezer for several months thanks to their rapid cooling down to -
18°C. The sensory properties of food, its flavour, smell and appearance are all maintained through
the micro-crystallisation of the food's water content, thus preventing the destruction of its internal
molecular structures.
PRE-COOLING
Reduces the run time of programmes such as blast chilling and blast freezing in cases where very
hot foods or foods with a certain weight are pre-cooled. This involves cooling the internal parts of
the device, thus optimising preparation times in the kitchen because this can be done while
preparing other recipes.
COOLING
Accelerates the cooling of freshly cooked and therefore very hot foods down to the desired
temperature, without needing to wait for natural acclimatisation, thus quickly preparing them for
consumption.
BEVERAGES
Reduces the temperature of a beverage in accordance with the available time. The storage of
beverages at their desired temperature is a task for wine cellars, however the blast chiller has
excellent and very useful characteristics in cases where there isn't enough time.
0°C PRESERVATION
Preserves the sensory properties of raw foods and is perfect for foods (e.g. meats, fish and
vegetables) that need to be stored for a few hours before their preparation.
RAW FISH
Reproduces the low temperature sanitation process at home, using the high performance of the
blast chiller. The poor preservation of fish products may be a source of risk to human health due to
contamination by Anisakis, a parasite that can be eliminated by long cooking processes or
preservation at -30°C.
THAWING
Brings the temperature of a blast frozen product up to 4°C without losing any liquids and without
starting the cooking process, thus avoiding the transformation of proteins, which typically occurs
when meat is defrosted in the microwave.
READY TO SERVE
Heats food previously cooked and stored in the fridge, making it ready to serve at the table at the
right temperature.
SLOW COOKING
Cooks food at a constant temperature for a fixed period of time. This technique, thanks to the
limited evaporation of the food's water content, helps to maintain the quality and tenderness of
foods.
PROOFING
Creates a micro-climate with controlled temperature and humidity so that fermentation occurs in
optimal conditions, allowing the dough to rise naturally. By programming the duration of proofing,
it is possible to reduce the amount of yeast, thus obtaining a lighter, more digestible product,
encouraging the development of the desired aroma.
9