Low Temperature Cooking - Zanussi Convection Oven User Manual

Low Temperature
Cooking
T
he LTC procedures work at low temperatures guaranteeing
high food quality, and repeatable top results with reduced
weight loss by 50% (compared to traditional cooking cycles).
You can program the Low Temperature Cooking during the
night and in the morning you will have perfectly cooked
meals with less weight loss and an oven cavity that is easier
to clean.
The excellence of food is characterized by:
• Meat retains most of its juices when sliced
• Limited crust thickness (around 1 mm)
• Tenderness guaranteed throughout the joint
• Typical roasting aroma and excellent consistency
• Consistent colour of the slices throughout
The Low Temperature Cooking is ideal for bulk production
and banqueting, thanks to the "Hold" function you can
always have fresh food, also when preparing meals before
the arrival of guests.
Your business can be increased thanks to the standardized
quality of food and the reduced weight loss. For example in
an hotel with about 500 meals per day, you can save around
€12.000 per year.
The LTC program is ideal for: roast beef, tenderloin, rump of
beef, big joints, turkey, leg of lamb, venison, veal and pork.
LTC best results
Annual savings with LTC
Calculation factors:
Meals - 150g of meat
Cost of meat: 10euro/kg
LTC used for 20% of processed
meat per year
€ 12.167
€ 4.667
€ 1.867
small large hotel
restaurant restaurant 500 meals/
100 meals/ 250 meals/ day
day day 16
3 8 employees employees
employees 280 working 365 working
280 working days a year
days a year
days a year
Preheating
phase
Progressive
200 °C
cooling-down
phase
160 °C
Finishing phase
(actual core temperature=
target core temperature)
Searing
120 °C
phase
65 °C
0 °C
0 h 0,5 h
€ 56.000
€ 24.337
hotel central
1000 meals/ production
day kitchen
32 3000 meals/
employees day
365 100
working employees
days a year 280 working
days a year
Pulse Ventilation
COOKING CHAMBER TEMP
CORE TEMP
Up to 24 hrs.
Time
21