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Chicken legs
15 per rack
6 4 10 8 2016 4032
Food item
Pitch - mm 60
6
GN 1/1 trays
air-o-steam
®
10 20 40
80 60 80 60 80 60 80
Pre-heating
temperature
Cooking air-o-steam
®
123456
Chilling
air-o-chill
®
Regeneration
air-o-steam
®
Automatic
200 °C
60
10’
% H
With probe
Hamburger
100 gr each
15 per tray
GN 20 mm
6 4 10 8 2016 4032
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
195 °C
20
8’
% H
Check after 20’
140 °C
65 °C
60
% H
135 °C
40
8’
% H
1’
% H
190 °C
82 °C
20
% H
2’
% H
200 °C
3’
% H
% H humidity level
Stuffed chicken
breast
12 per tray
GN 20 mm
6 4 10 8 2016 4032
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
165 °C
60
6’
% H
160 °C
72 °C
20
% H
With probe
Chicken breast
(fresh)
12 per tray
GN 20 mm
6 4 10 8 2016 4032
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
160 °C
40
6’
% H
160 °C
72 °C
20
% H
135 °C
65 °C
60
% H
135 °C
65 °C
60
% H
With probe
66 °C
with LTC
6410820164032
66 °C
with LTC
6410820164032
175 °C
70 °C
60
% H
Veal shoulder
roast
1 joint per rack
11 22 44 88
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
100 °C
40’
% H
Not suitable
in one piece.
Cut into 2-3 kg
size, hard with
probe
Normally sliced
and served cold
with LTC
11 22 44 88
67 °C
104