low temperature cooking hot holding regeneration

Transcription

1 low temperature cooking hot holding regeneration

2 :15 EXTRA PRERISCALDO MANUALE Regeneration An ally in the kitchen MODULINE S REGENERATION OVENS Moduline, thanks to a commitment of more than 15 years in research and technology now offers a complete range of ventilated ovens for regeneration. On a regeneration oven everything must be calibrated, starting from the ventilation, which must guarantee uniformed temperatures within the chamber and regenerates the food by the time stated by the standards in force, avoiding damaging or drying out the food. These are products that have already been processed (cooked) and - especially the more delicate, such as vegetables or fish, - it is only possible to regenerate them in a regeneration oven, therefore not risking cooking them again. In addition, the humidity must be measured perfectly, because low humidity dries out the final product and too much humidity makes the dish watery, rendering the food inedible and unpresentable. The Moduline products guarantee regeneration with a good quality final product and a cavity temperature measured perfectly for the type of product you wish to regenerate. Products Bench or stand regeneration ovens Electromechanical control without humidifier, electromechanical control with manual humidifier or electronic control with automatic humidifier. Capacities from 5 GN2/3 to 14 GN2/1. Floor regeneration ovens for pans and plates carts Electronic control with automatic humidifier. Capacities 20 GN1/1 or 40 GN1/1 80 or 126 plates. Regeneration trolleys with water storage tank Electromechanical control with manual humidifier or electronic control with automatic humidifier. Capacities from 6 GN1/1 to 32 GN1/1. Refrigerated and regeneration ovens (combined) Electronic control with automatic humidifier. Capacities from 6 GN1/1 to 40 GN1/1. Savings Less electrical consumption: the power is calibrated for the regeneration. Less water consumption: the humidifier is precise and calibrated for the regeneration. Less installation costs: fast power supply and water supply connection; extraction hood not required. Less work: labour cost savings thanks to a better organisation. Less waste: only the necessary product is used, keeping the rest in the fridge. Less purchasing: purchasing higher quantities of food when prices are advantageous. Less qualifi ed personnel: the equipment is easy to use and completely automatic. Ventilation, temperature and humidity are perfectly measured. 2

3 Advantages Plus Sectors Greater fi nal quality food: minimisation of microbiological risk, nutritional values intact, optimisation of organoleptic and proposed unlimited dietary benefits Cleaner: decreasing the cooking frequency, the hours usually devoted to cleaning the kitchen are drastically reduced Faster: fast service and without causing difficulties in the kitchen; the service is optimised and time wasting is eliminated More fl exibility: the equipment can be used with trays/pans and plates easily available on the market Climachef: precise and automatic cavity climate control Core probe: controls and monitors that the desired temperature has been reached at the core of the product USB port: allows the saving of HACCP data (up to 13 days 24/24) Delayed start: a timer allows the regeneration oven to be preheated and ready for use Core temperature registration: it is possible to register 30 different temperatures with the core probe which will then be saved in the HACCP report HOSPITALSS SCHOOLS HOTELS STADIUMS CONFERENCE CENTRES SUPERMARKETS 3

4 New frontiers in food service Bench or stand regeneration ovens Trays capacity Plates capacity Distance guides regeneration Dimensions mm Power V/50Hz RB 023E RB 056E 4

5 :15 EXTRA PRERISCALDO MANUALE A B Version H Electromechanical control without humidifier A Regenerating time setting knob, with warning light indicating operation B On/off switch A B C Version S Basic model with electromechanical control A On/off switch B Regeneration time setting knob, with warning light indicating operation C Regeneration temperature setting switch 140 /160 C. It is advisable to set to 140 C for normal regenerating and 160 C for regenerating fried foods. A B C D E Version M Electromechanical control with humidifier A Regeneration temperature setting switch 140 /160 C. It is advisable to set to 140 C for normal regenerating and 160 C for regenerating fried foods. B Regeneration time setting knob, with warming light indicating operation C Humidity setting knob, with warming light indicating operation. D Regeneration or keeping warm mode selector switch E On/off switch A B C D E Version E Electronic control with humidifier A On/off switch B Touch screen display C Setting knob and select ENTER D Push-button START/STOP E Push-button cooking chamber lighting RE 106H RE 110H RB023 S/M/E RB056 S/M/E 6 GN 1/1 10 GN 1/1 5 GN 2/ x mm (h) 70 mm (h) 90 mm (h) 90 mm (h) 825x625x655 h 825x625x950 h 595x555x630 h 870x555x630 h kw 6,2 3N AC 400V kw 12,5 3N AC 400V kw 3,20 AC 230V kw 3,20 AC 230V RE 106H RE 110H 5

6 One for all and all for one Bench or stand regeneration ovens Trays capacity Plates capacity Distance guides regeneration Dimensions mm Power V/50Hz RB 051S RB 061S RB081E RB 101E RB 111E RB 141E ACCESSORIES Models Boards ST - GN 1/1 (00 mm) space between RB051 RB061 SP - 600x400 (00 mm) space between 5 ST 051 (85) SP 051 (85) 6 ST 061 (65) SP 061 (65) RB081 RB101 8 ST 081 (85) SP 081 (85) 10 ST 101 (65) SP 101 (65) BA x645x840 h BA x795x840 h CS x520x1060 h CS x650x1060 h RB111 RB ST 111 (85) SP 111 (85) 14 ST 141 (65) SP 141 (65) 6

7 RB 051S/M/E RB 061S/M/E RB 081S/M/E RB 101S/M/E RB 111S/M/E RB 141S/M/E RB 062S/M/E RB 072S/M/E RB 082S/M/E RB 102S/M/E RB 112S/M/E RB 142S/M/E 5/6 x (GN 1/1 o 600x400) 8/10 x (GN 1/1 o 600x400) 11/14 x (GN1/1 o 600x400) 6/7 x GN 2/1 8/10 x GN 2/1 11/14 x GN 2/1 10 o o o o o o 56 90/70 mm (h) 90/70 mm (h) 90/70 mm (h) 90/70 mm (h) 90/70 mm (h) 90/70 mm (h) 800x700x815 h 800x700x1115 h 800x700x1610 h 860x850x895 h 860x850x1115 h 860x850x1610 h kw 6,2 3N AC 400V kw 12,50 3N AC 400V 50hz kw 16,00 3N AC 400V 50hz kw 12,50 3N AC 400V 50hz kw 16,00 3N AC 400V 50hz kw 23,00 3N AC 400V 50hz RB 082M RB 102M RB 062M RB 072M RB 112S RB 142S Models Boards ST - GN 2/1 (00 mm) space between RB 062 RB ST 062 (85) 7 ST 072 (65) RB 082 RB ST 082 (85) 10 ST 102 (65) 7 CR x520x1060 h CR x650x1060 h CS x610x1290 h CS x820x1290 h RB 112 RB ST 112 (85) 14 ST 142 (65)

8 A portable regeneration oven, with you anywhere Regeneration trolleys Trays capacity Plates capacity Distance guides regeneration Dimensions mm Power V/50Hz RC 061E 8

9 :15 EXTRA PRERISCALDO MANUALE A A Version M Electromechanical control Version E Electronic control B C D A Regeneration temperature setting switch 140 /160 C. It is advisable to set to 140 C for normal regenerating and 160 C for regenerating fried foods. B Regeneration time setting knob, with warming light indicating operation C Humidity setting knob, with warming light indicating operation D Regeneration or keeping warm mode selector switch E On/off switch B C D E A On/off switch B Touch screen display C Setting knob and select ENTER D Push-button START/STOP E Push-button cooking chamber lighting E RC 061 M/E RC 101 M/E 6 x (GN1/1 or 600x400) 10 x (GN1/1 or 600x400) mm (h) 70 mm (h) 880x785x970 h kw 3,2 3NAC400V 880x785x12700 h kw 6,5 3NAC400V RC 101M 9

10 Always dynamic and functional Regeneration trolleys Trays capacity Plates capacity Distance guides regeneration Dimensions mm Power V/50Hz RC 153M RC 112M 10

11 RC 112 M/E RC 153 M/E RC156 M/E RC161 M/E RC162 M/E 10 GN 2/1-20 GN 1/1 16 GN 2/1-32 GN 1/1 16 GN 2/1-32 GN 1/1 16 GN 1/1 16 GN 2/ mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 980x825x1130 h 980x855x1650 h 980x840x1650 h 880x755x1750 h 990x965x1850 h kw 6,5 3NAC400V kw 9,6 3NAC400V kw 9,6 3NAC400V kw 6,5 3NAC400V kw 9,6 3NAC400V RC 156E 11 RC 162M

12 The leaders of regeneration Floor regeneration and holding cabinets 20 GN 1/1 20 GN 2/1 20 GN 1/1 MFP 20E RFP 20E MFP 40E RFP 40E MTP 20E RTP 20E MFP 22E RFP 22E MFP 42E RFP 42E MTP 22E RTP 22E regeneration Code 20 E MFP 20 E RFP 20 E MTP 20 E RTP 20 E MFP 22 E RFP 22 E MTP 22 E RTP 22 E MFP 40 E RFP 40 E MTP 42 E RTP 42 E MFP 20E MFP 22 MTP 20E MTP 22E MFP 40E MFP 42E RFP 20E RFP 22E RTP 20E RTP 22E RFP 40E RFP 42E 12

13 :15 EXTRA PRERISCALDO MANUALE A Version E Electronic control B C A On/off switch B Touch screen display C Setting knob and select ENTER D Push-button START/STOP E Push-button cooking chamber lighting D E Chamber dimensions (mm) Dimensions (mm) Trays capacity Plates capacity Power V/50Hz 740x675x1860 h 1110x810x1950 h 20 GN 1/1 80 kw 6,2 3N AC 400V 740x675x1860 h 1110x810x1950 h 20 GN 1/1 80 kw 12,5 3N AC 400V 540x785x1860 h 940x920x1950 h 20 GN 1/1 80 kw 6,2 3N AC 400V 740x675x1860 h 940x920x1950 h 20 GN 1/1 80 kw 12,5 3N AC 400V 740x685x1860 h 1110x810x1950 h 20 GN 1/1 80 kw 6,2 3N AC 400V 740x685x1860 h 1110x810x1950 h 20 GN 1/1 80 kw 12,5 3N AC 400V 570x795x1860 h 940x920x1950 h 20 GN 1/1 80 kw 6,2 3N AC 400V 570x795x1860 h 940x920x1950 h 20 GN 1/1 80 kw 12,5 3N AC 400V 740x945x1860 h 1110x1080x1950 h 20 GN 2/1-40 GN 1/1 126 kw 7,5 3N AC 400V 740x945x1860 h 1110x1080x1950 h 20 GN 2/1-40 GN 1/1 126 kw 23 3N AC 400V 740x955x1860 h 1110x1080x1950 h 20 GN 2/1-40 GN 1/1 126 kw 7,5 3N AC 400V 740x955x1860 h 1110x1080x1950 h 20 GN 2/1-40 GN 1/1 126 kw 23 3N AC 400V models CPT 020 CPT 040 CPP 080 CPP 120 Versions Pans cart Pans cart Plates cart Plates cart For Models MFP-RFP MFP-RFP MFP-RFP MFP-RFP MTP-RTP Capacity 20 Trays 40 Trays 80 Plates 126 Plates Dimensions mm 452x605x1810 h 657x725x1810 h 630x630x1800 h 890x590x1800 h 13

14 Two machines in one! DOUBLE THE SAFETY, DOUBLE THE SAVINGS! Refrigerated cabinets that automatically transform into regeneration ovens, using the same cavity. refrigerated and regeneration ovens (combined) Trays capacity Plates capacity Distance guides Dimensions mm Power V/50Hz FRP 20E 14

15 :15 EXTRA PRERISCALDO MANUALE A Version E Electronic control B C D E A On/off switch B Touch screen display C Setting knob and select ENTER D Push-button START/STOP E Push-button cooking chamber lighting FR 061 E FR 101 E CR 061 E CR 101 E FRP 20 E FRP 40 E 6 x (GN1/1 or 600x400) 10 x (GN1/1 or 600x400) 6 x (GN1/1 or 600x400) 0x400) + 5 GN1/1 refriger. compartment 10 x (GN1/1 or 600x400) + 5 GN1/1 refriger. compartment 20 pans GN 1/1 40 pans GN 1/ mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 880x785x1300 h 880x785x1600 h 1410x785x1200 h 1410x785x1200 h 1110x810x2270 h 1110x1080x2270 h kw 4 3N AC 400V kw 7 3N AC 400V kw 4,5 3N AC 400V kw 7,5 3N AC 400V kw 13,6 3N AC 400V kw 24,1 3N AC 400V CR 101E FR 101E 15

16 Even the cold plays its part EVEN THE COLD PLAYS ITS PART Banqueting and delayed service? Yes thank you, even when concerning cold dishes. The Moduline food refrigerated trolleys benefit from excellent insulation, quiet and easy transportation, managing the operating temperatures from 0 C to 5 C and from -12 C to +5 C. Ergonomic handles, large wheels and all-around bumpers complete the Moduline s refrigerated trolleys, making them indispensable allies in the catering world. refrigerated trolleys Trays capacity Plates capacity Distance guides Dimensions mm WORKING TEMPERATURE MD models 0 C +5 C Power V/50Hz MR models +5 C -12 C 16

17 MD 122 E MR 122 E MD 123 E MR 123 E 13 GN2/1-26 GN1/1 13 GN2/1-26 GN1/1 10 GN2/1-20 GN1/1 10 GN2/1-20 GN1/ mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 820x875x1765 h 820x875x1765 h 820x875x1765 h 820x875x1765 h kw 0,9 AC 230V kw 0,9 AC 230V kw 0,9 AC 230V kw 0,9 AC 230V 17 MD 122E MR 122E MD 123E MR 123E

18 HOT HOLDING Hot holding is a critical step in the restaurant industry today, without timetables, with needs that can no longer be satisfied with fast cooking and the need to have a ready supply of food, to keep warm in the right way, respecting the sanitation regulations and without losing flavour, taste, appearance and palatability. MODULINE S FOOD WARMERS Moduline s food warmers are static food warmers that adopt a system of electronically controlled heating, given by a resistance that surrounds the outside of the cavity to ensure uniform and stable temperatures without damaging the product. Hot holding Never again without it Products Bench hot holding cabinets with door or drawers Electronic controls without humidifier. Capacities from 1 GN1/1 to 5 GN1/1 Hot holding trolleys Electronic controls without humidifier. Capacities from 8 GN1/1 to 32 GN1/1 Banquet carts Electronic controls without humidifier. Capacities from 48 to 192 plates Savings Less energy: low power installed (max. 3kw) with maximum consumption of 4kw/h per hour at 70 C No water: with the static heating system without ventilation, adding water to keep the product moist is not necessary Less work: thanks to the hot reserve it is possible to organise the kitchen in a more efficient manner Less weight loss: static and non-ventilated heating does not dry out the food and therefore does not dramatically reduce the weight Less installation costs: single-phase electrical connection that can be carried out anywhere and by anyone The temperature is uniform, stable and gentle. 18

19 Advantages More quality: the food is kept as if it was just cooked Longer holding times: the non aggressive gr heat allows the exposure of food for many hours (in some cases up to 24h) Cleaner: the static heating does not dirty the internal cavity More fl exibility: the equipment can be used with trays/pans and plates easily available on the market Sectors HOSPITALS SCHOOLS HOTELS STADIUMS CONFERENCE CENTRES SUPERMARKETS RESTAURANTS 19

20 An excellent food reserve always ready Hot holding cabinets with door or drawers Trays capacity Distance guides Dimensions mm Hot holding Power V/50Hz MSC 12E MSC 13E MSC 11E 20

21 Version E Electronic control D C B E A A On/off switch B Temperature increase key C Temperature decrease key D Display E START/STOP key MS 031 E MS 051 E MSC 11 E MSC 12 E MSC 13 E 3 GN 1/1 5 GN 1/1 1 drawer x pan GN 1/1 2 drawers x pan GN 1/1 3 drawers x pan GN 1/1 70 mm (h) 70 mm (h) h max = 150 mm h max = 150 mm h max = 150 mm 450x630x410 h 450x630x560 h 660x620x290 h 660x620x500 h 660x620x710 h kw 0,7 AC230V kw 1 AC230V kw 0,7 AC230V kw 1 AC230V kw 1 AC230V MS 031E MS 051E HX CM 01 ERA models EVC 08X HX CM 01 ERA... Capacity 2 x GN 1/1 1 x GN 1/1 from 1 x 5 GN 1/1 Dimensions mm 810x700x505 h 410x650x390 h from 570 to 1690x240x75 h Power V/50 Hz 0,80 AC 230V 50Hz 0,55 AC 230V 50Hz from 0,25 to 1,25 AC 230V 50Hz EVC 08X 21

22 As just cooked, wherever you are Hot holding trolleys Capacity Distance guides hot holding Dimensions mm Power V/50Hz MS 082E MS 081E MS 052E 22

23 hot holding Trays MS 052 E MS 081 E MS 082 E MS 162 E MS 282 E 5 GN 2/1 10 GN 1/1 8 GN 1/1 8 GN 2/1 16 GN 1/1 16 GN 2/1 32 GN 1/1 8+8 GN 2/ GN 1/1 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 755x870x780 h 550x740x1000 h 755x870x1000 h 770x855x1740 h 770x855x1740 h kw 1,5 AC230V kw 1 AC230V kw 1,5 AC230V kw 3 AC230V kw 1,5+1,5 AC230V 23 MS 162E MS 282E

24 The plate is served Serving plate rack configuration. Hot holding banquet carts Plates capacity Distance guides hot holding Dimensions mm Power V/50Hz MS 192E MS 048E 24

25 hot holding Plates Version E Electronic control D C B E A A On/off switch B Temperature increase key C Temperature decrease key D Display E START/STOP key MS 048 E MS 096 E MS 128 E MS 192 E 48 (ø 260) 32 (ø 320) 96 (ø 260) 64 (ø 320) 128 (ø 260) 96 (ø 320) 192 (ø 260) 128 (ø 320) 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 910x870x1040 h 925x855x1820 h 1175x855x1820 h 1775x855x1820 h kw 0,75 AC 230V kw 1,5 AC 230V kw 2,25 AC 230V kw 3 AC 230V MS 128E MS 096E 25

26 LOW TEMPERATURE COOKING Cooking at low temperatures or overnight cooking is one of the oldest methods of cooking, discovered more than two hundred years ago. It s a method that lends itself especially to cook the meat, which are fundamental in terms of proteins, vitamins, fats, carbohydrates, minerals, enzymes and water in a healthy menu. But it is not enough that the meat is present on the table. It s important that it has been cooked keeping the right contents and the natural contents of nutrients. The static oven doesn t damage the product with the forced air as in a convention oven, but cooks it naturally with a warmth that surrounds the food like a blanket, resulting in lower weight loss and a more tender product. MODULINE S COOK & HOLD OVENS Moduline s cook & hold ovens use a static and electronically controlled heating system, as by a low density cable that surrounds the outside of the cavity allowing uniform and stable temperatures without damaging the product. A primary characteristic of Moduline s ovens is the DeltaT cooking system, in combination with the core probe, it sets the temperature difference you want to be kept constant between the cavity and the core of the product to cook. According to the settled DeltaT, the oven controls the cavity temperature depending on the temperature at the core of the product. The smaller this difference, the greater the delicacy of the cooking process, with excellent results in terms of homogeneity, smoothness and weight loss. Low temperature cooking Products Word of chefs Bench cook & hold ovens Electronic control with core probe. Capacities from 3 GN1/1 to 5 GN1/1 Cook & hold ovens on wheels Electronic control with core probe. Capacities from 5 GN2/1 to 8+8 GN1/1 The temperature is uniform, stable and gentle. Savings Less energy: low power installed (max. 3kw) No water: with the static heating system without ventilation, adding water to keep the product moist is not necessary Less weight loss: static and non-ventilated heating does not dry out the food and therefore does not dramatically reduce the weight (between 8% and 15% shrinkage) Lower purchase costs: freshly butchered meat cuts and less expensive cuts can be transformed into high quality food Less installation costs: single-phase electrical connection that can be carried out anywhere and by anyone 26

27 Advantages Plus Sectors Greater fi nal quality food: low temperatures cooking gives fantastic final results More profi t: thank to less weight loss and low energy use Cleaner: the watertight cavity and the external drainage system greatly facilitate the cleaning Longer holding times: the non aggressive heat allows the exposure of food for many hours (in some cases up to 24h) C DeltaT: a gentle cooking process with excellent results in terms of homogeneity, smoothness and weight loss Core probe: controls and monitors that the desired temperature has been reached at the core of the product USB port: allows the saving of HACCP data (up to 13 days 24/24) Delayed start: a timer allows the regeneration oven to be preheated and ready for use Core temperature registration: it is possible to register 30 different temperatures with the core probe which will then be saved in the HACCP report Door and control panel with safety lock: cooking process is not inadvertently stopped and the door opened by the staff, only the chef has access cess to the oven Drainage system: juices can be collected into a drip tray directly in the bottom of the tertight cavity and can be discharged at the end wa- of cooking without opening the door RESTAURANTS PUBS SUPERMARKETS CENTRAL KITCHENS 27

28 The Delta that makes the difference Cook & hold ovens bench or on wheels Trays capacity low temperature cooking Product capacity Distance guides Dimensions mm Power V/50Hz FS 082E FS 052E 28

29 :15 PRERISCALDO A Version E Electronic control B C D E F A On/off switch B Touch screen display C Setting knob and select ENTER D Push-button START/STOP E Push-button cooking chamber lighting F USB door Version E Electronic control A On/off switch B Push-button START/STOP C Display D Temperature increase key E Temperature decrease key F Time selection key G Core probe selection key H Temperature selection key I Keeping warm key I H G F E D C B A FS 041 E FS 052 E FS 082 E FS 282 E MC 031 E MC 051 E 4 GN 1/1 5 GN 2/1 10 GN 1/1 8 GN 2/1 16 GN 1/1 8+8 GN 2/ GN 1/1 3 GN 1/1 5 GN 1/1 12 kg 46 kg 55 kg kg 10 kg 15 kg 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 70 mm (h) 800x450x600 h 755x870x900 h 755x870x1120 h 770x855x1930 h 450x630x410 h 450x630x560 h kw 1,2 AC 2 30V kw 3 AC 230V kw 3 AC 230V kw 3+3 AC 230V kw 0,7 AC 230V kw 1 AC 230V MC 031E FS 282E FS 041E 29

30 Smoke An innovative system SMOKE Moduline now offers a new equipment for the smoking process equipped with a system that offers the opportunity to smoke food either hot or cold. An effective system with many values used by chefs to create innovative recipes and a working method that is more and more actual. Trays capacity FA 052 E 5 GN 2/1 10 GN 1/1 FA 082 E 8 GN 2/1 16 GN 1/1 Product capacity 46 kg 55 kg Distance guides 70 mm (h) 70 mm (h) Dimensions mm 755x870x1085 h 755x870x1310 h Power V/50Hz kw 3,2 AC 230V kw 3,2 AC 230V Details: wood container, ash collection tray FA 082E 30

31 NEW DESIGN The new product range by Moduline is equipped with an innovative design interface. Welcomed added value given by the black colour choice, which is characterised by its elegance. TOUCH SCREEN ELEC- TRONIC CONTROL The Moduline user-friendly electronic control changes its look and shows itself in a current and essential style. An innovative approach that focuses on the intuitive relationship with its user without compromising its long standing features. A few gestures and direct logic, for easy technology that is accessible to everyone. ECO LOGICAL, A BRAND THAT MAKES THE DIFFERENCE The Eco-logical logo is the acknowledgement of a productive system by Moduline that operates with dedication and sensibility towards protecting the environment and one of our most valuable assets, energy. A brand applied to their products as an added guarantee that comes from this philosophy: - low consumption - easily recyclable equipment - waste reduction - easily to use equipment. PATENT PENDING It is the symbol that certifies a path taken by Moduline to protect the continued innovation of its products. 31

32 November nerodichina.com europrint.it Mr. Stress has solved many problems. Watch videos on MODULINE SRL Via dell Industria, 11 Z.I. San Giacomo di Veglia Vittorio Veneto (TV) - ITALY tel (4 linee r.a.) fax info@moduline.it -