ENVIRONMENTAL MAINTENANCE TEMPERATURES 25 (+/-2 DEGREES)

COOKED AND REFRIGERATED AT TEMPERATURE 5 (+/-2 DEGREES)

REFRIGERATION AT TEMPERATURE 5 (+/-2 DEGREES)

Gastronom basins are available in inox and polycarbonate in the following dimensions:

• 2/1 GN = 53×65 cm – Depth : 40/65/100/150/200 mm
• 1/1 GN = 53×32,5 cm – Depth : 25/65/100/150 mm
• 2/3 GN = 35,4×32,5 cm – Depth : 25/65/100/150 mm
• 2/4 GN = 53×16,3 cm – Depth : 65/100/150 mm
• 1/2 GN = 32,5×26,5 cm – Depth : 25/65/100/150/200 mm
• 1/3 GN = 32,5×17,6 cm – Depth : 65/100/150 mm
• 1/4 GN = 26,5×16,3 cm – Depth : 65/100/150 mm
• 1/6 GN = 17,6×16,2 cm – Depth : 65/100/150 mm
• 1/9 GN = 17,6×10,8 cm – Depth : 65/100 mm

Oven capacity selection, depending on the meals that can be produced, in the following dimensions:

• 6 x GN 1/1 -> 30 to 80 meals
• 10 x GN 1/1 -> 80 to 150 meals
• 6 x GN 2/1 -> 90 to 160 meals
• 10 x GN 2/1 -> 150 to 300 meals
• 20 x GN 1/1 -> 150 to 300 meals
• 20 x GN 2/1 -> 300 to 500 meals

More information about the ovens can be found here

The fridge doesn’t work

1. 1. Check that the power cord is plugged in.
   2. We check that the switch is in the ON position.

The temperature doesn’t drop to the desired level

1. Check that the refrigerator doors are closed.
2. Check if the cooling element inside the refrigerator is blocked by any ice on it.
3. Check if the proper circulation of air inside the refrigerator is prevented by incorrect storage of products.
4. Check that the thermostat is set to the correct operating temperature.
5. Check if the condenser is clogged with dust.

WARNING:

IN CASE OF ANY MALFUNCTION, WE ADVISE YOU TO AVOID ANY INTERVENTION IN THE REFRIGERATOR. IN THIS CASE DISCONNECT THE DEVICE AND CALL A QUALIFIED TECHNICIAN.

IN CASE OF EMERGENCY, PRESS THE REFRIGERATOR ON/OFF SWITCH TO TURN THE APPLIANCE OFF.

Contact numbers for breakdowns: 23210.86205 and 6947.925.155

In recent years, in Greece, dishes have made their appearance in which the main ingredient is meat resulting from the dry curing process. Day by day, these dishes are gaining more and more fans. Every day, in sophisticated restaurants as well as in butchers’ shops for ‘’gourmets’’, we find curing champers that house fresh meat for the purpose of curing it. Maturation must take place in a completely controlled environment with a specific temperature and humidity.

When a piece of meat enters a curing chamber, there are 3 main factors that affect the consistency of the meat:

1. HUMIDITY
2. TENDERIZATION
3. TASTE

A piece of meat entering a curing chamber may lose up to 30% of its original volume due to water loss, thus condensing the taste of the meat. This implies that the larger the piece of meat we place in a curing chamber, the greater the yield. Also, the conditions inside a curing chamber make the meat more tender and softer than a fresh piece of meat, thanks to the enzymes that enter the muscle fibres of the meat. Finally, the piece of meat in which the curing will take place, acquires a deeper taste and a unique smell which are required to cook the most expensive dishes in the market!

More information about the curing chambers can be found here

Sous Vide technique – Cooking in a vacuum

Vacuum cooking is a process in which food is sealed in a vacuum bag and then cooked at a regulated temperature in order to achieve the best result. A vacuum device, a heat treatment device and a blast chiller are required to use this technique. Essentially, the vacuum device removes the air from the bags in which the food is cooked and then follows the heat treatment machine.

The benefits of the Sous Vide technique are enormous:

1. Less waste and faster service
2. Economy on many levels
3. Ideal method for preparing any meat

When a restaurant cooks in a vacuum, it has the possibility to prepare ‘’semi-prepared’’ dishes which, in case it is not able to offer them to its customers, can be stored for a week using a blast chiller. When the need arises, it heats them up and offers them to its customers. In addition, with the Sous Vide method, there is minimal loss in the volume of the food. Since the food is cooked at very low temperatures, the product has an excellent appearance, retaining its nutrients and natural moisture. In conclusion, the use of vacuum is a basic cooking method. In the beginning, it prevailed in haute cuisine kitchens, but the cost of Sous Vide appliances is so low compared to what its offers that it has become accessible in most catering businesses.

For more information about vacuum devices, click here

For more information on chiller devices, click here

Periodic maintenance of a commercial refrigerator

MAINTENANCE

Regular maintenance of your device is necessary both for its long-term smooth operation and for its highest possible performance, without excessive electricity consumption.

Α. DEFROSTING

To avoid ice accumulation in the cooling element, it is necessary to defrost it periodically. Defrosting is automatically done every 4 to 6 hours without any intervention. Any interventions on the defrosting parameters should only be carried out by a qualified technician after approval of the manufacturer.

Β. REFRIGERATOR CLEANING

Before cleaning the refrigerator, make sure, for your own safety, that it is switched off and the plug is unplugged.

• Be sure to keep the refrigerator clean. Clean it regularly using detergent (not bleach or acid solvents) dissolved in water with a cloth or soft sponge.
• Also clean the condenser and the fan using a soft brush or a vacuum cleaner.

How are stainless steel structures – INOX surfaces kept clean?

IMPORTANT:

MAINTENANCE OF THE MACHINE SHOULD ONLY BE CARRIED OUT BY A QUALIFIED TECHNICIAN. CONSULT THE MANUFACTURER IN CASE OF ANY MALFUNCTION.

What works really well with inox is window cleaner, which even smells more delightful than some specialist cleaners. In this way, you can remove the various deposits and residues relatively easily.

Baking soda has very good results, it its an extremely effective and inexpensive cleaner. With baking soda, you can clean tough stains and spots. Just spread it on a cloth and wipe the surfaces.

After getting rid of the stains, to polish and protect stainless steel surfaces from dirt, you can try the following: put baby oil on paper towels and make a gentle pass over the stainless steel surfaces. This will greatly refresh the look. In addition, baby oil provides protection from fingerprints, while the shiny appearance will remain for several days. If you clean frequently in this way, in spite of the removal of grease and stains, the inox will acquire a deep shine.

Finally, keep in mind that it is forbidden to clean stainless steel surfaces with bleach and other harsh cleaning agents. If you leave salt, vinegar, citrus juices or mustard on inox for too long, it may cause corrosion, as inox appliances have increased, but not unlimited resistances.