03.24.2020
Life hacking of brand chief Sergey Maresto Shepherd - basic functions of shock cooling
The shock-cooling apparatus is the equipment that should be in every kitchen!
The basic tasks for the device are rapid cooling and freezing of products. The product can be loaded into the camera at a temperature of 80 to 95 C.
Consider cooling. In most shockers, cooling is presented in two cycles: soft and hard.
Soft mode operates at a constant, not too low temperature and with the help of convection quickly cools the product of small size and delicate structure, without creating a frosty crust on it. The maximum time for such a cycle is 90 minutes. Or use a probe to know exactly when the temperature has reached the set point. When the time or temperature is reached, the cycle ends and the unit beeps. At the end of the cycle, the machine enters storage mode and the temperature in the chamber will be maintained at +3. And the convection will work in a more economical mode.
Why is it important to cool the product quickly?
1. First, to stop the cooking process.
2. Secondly, from the point of view of food security, products should not be in the temperature from 5 to 60 C for longer than 4 hours, as harmful microflora develops on the surface.
A rigid cooling cycle is provided for the rapid cooling of smaller, smaller sized products. During the cycle, the air flow in the chamber is lowered to low temperatures, then rises to 0 C and so throughout the cycle. Such a cycle is best used for thick, fatty foods more than 3 cm thick. The maximum cycle time is also 90 minutes. But for this method it is better to use a dipstick to be sure of the temperature inside the product. When finished, the temperature in the chamber will be maintained at +3.
Rapid freezing is a constant flow of air at a temperature of -35 to -45C. At this temperature, the liquid freezes in the product relatively quickly, forming small ice crystals that do not destroy the structure of the product. After proper defrosting (defrosting), the product will lose the minimum amount of moisture while maintaining its structure.
The maximum freezing cycle time is 240 minutes. But you can also use a probe to know exactly that the temperature inside the product has reached -18. At the end of the storage cycle, the temperature in the chamber will be maintained at -18.
In the process of cooling the products in the chamber, the humidity reaches a maximum, while condensing on the evaporator, spreading a thick layer of ice, which impedes the proper operation of the apparatus. On this basis, one of the important processes in using the machine is defrosting it. It is automatic or manual (static). It is advisable to defrost after each freeze cycle so that the performance of the unit does not fall. In order to properly use all the functions of the device, you must first read the instructions, and for the long-term operation of your device you must follow the manufacturer's recommendations.
The basic tasks for the device are rapid cooling and freezing of products. The product can be loaded into the camera at a temperature of 80 to 95 C.
Consider cooling. In most shockers, cooling is presented in two cycles: soft and hard.
Soft mode operates at a constant, not too low temperature and with the help of convection quickly cools the product of small size and delicate structure, without creating a frosty crust on it. The maximum time for such a cycle is 90 minutes. Or use a probe to know exactly when the temperature has reached the set point. When the time or temperature is reached, the cycle ends and the unit beeps. At the end of the cycle, the machine enters storage mode and the temperature in the chamber will be maintained at +3. And the convection will work in a more economical mode.
Why is it important to cool the product quickly?
1. First, to stop the cooking process.
2. Secondly, from the point of view of food security, products should not be in the temperature from 5 to 60 C for longer than 4 hours, as harmful microflora develops on the surface.
A rigid cooling cycle is provided for the rapid cooling of smaller, smaller sized products. During the cycle, the air flow in the chamber is lowered to low temperatures, then rises to 0 C and so throughout the cycle. Such a cycle is best used for thick, fatty foods more than 3 cm thick. The maximum cycle time is also 90 minutes. But for this method it is better to use a dipstick to be sure of the temperature inside the product. When finished, the temperature in the chamber will be maintained at +3.
Rapid freezing is a constant flow of air at a temperature of -35 to -45C. At this temperature, the liquid freezes in the product relatively quickly, forming small ice crystals that do not destroy the structure of the product. After proper defrosting (defrosting), the product will lose the minimum amount of moisture while maintaining its structure.
The maximum freezing cycle time is 240 minutes. But you can also use a probe to know exactly that the temperature inside the product has reached -18. At the end of the storage cycle, the temperature in the chamber will be maintained at -18.
In the process of cooling the products in the chamber, the humidity reaches a maximum, while condensing on the evaporator, spreading a thick layer of ice, which impedes the proper operation of the apparatus. On this basis, one of the important processes in using the machine is defrosting it. It is automatic or manual (static). It is advisable to defrost after each freeze cycle so that the performance of the unit does not fall. In order to properly use all the functions of the device, you must first read the instructions, and for the long-term operation of your device you must follow the manufacturer's recommendations.
