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Cycle Description Cycles for CATERING - MAINTENANCE MEAT Cycle dedicated to maintenance of meat FISH Cycle dedicated to maintenance of fish VEGETABLES Cycle dedicated to maintenance of vegetables BREAD Cycle dedicated to maintenance of bread SINGLE PORTION Cycle dedicated to maintenance of single portions CONFECTIONERY Cycle dedicated to maintenance of confectionery Cycles for CATERING - PASTEURISATION MEAT Cycle dedicated to pasteurisation of meat FISH Cycle dedicated to pasteurisation of fish VEGETABLES Cycle dedicated to pasteurisation of vegetables CREAMS Cycle dedicated to pasteurisation of creams Cycles for CONFECTIONERY - COOLING 3°C DELICATE See the same cycle for CATERING 3°C STRONG See the same cycle for CATERING MIXES IN MOULDS 10°C Cycle dedicated to cooling mixes poured into moulds MIXES IN LAYERS 10°C Cycle dedicated to cooling mixes in layers, such as: • Sponge cakes • Biscuits CREAMS 25°C Cycle dedicated to cooling hot creams to be taken to a core temperature of 25°C CREAMS 3°C Cycle dedicated to cooling hot creams to be taken to a core temperature of 3°C Cycle dedicated to cooling leavened goods to be taken to LEAVENED GOODS 20°C a core temperature of 20°C LEAVENED GOODS 3°C Cycle dedicated to cooling leavened goods to be taken to a core temperature of 3°C LEAVENED GOODS -7°C Cycle dedicated to cooling leavened goods to be taken to a core temperature of -7°C MIXES 12°C Cycle dedicated to cooling mixes PUFF PASTRY 12°C Cycle dedicated to cooling puff pastry Cycles for CONFECTIONERY - FREEZING -18°C DELICATE See the same cycle for CATERING -18°C STRONG See the same cycle for CATERING MIXES IN MOULDS Cycle dedicated to freezing mixes poured into moulds TARTS -18°C Cycle dedicated to freezing tarts to be taken to a core temperature of -18°C MIXES IN LAYERS -18°C Cycle dedicated to freezing mixes in layers LEAVENED GOODS -18°C Cycle dedicated to freezing leavened goods to be taken to a core temperature of -18°C MOUSSES -18°C Cycle dedicated to freezing mousses COMPLETE MOUSSES Cycle dedicated to freezing complete mousses MACAROONS -18°C Cycle dedicated to freezing macaroons PRE-LEAVENED GOODS -18°C Cycle dedicated to freezing pre-leavened goods 21
