Unox EVEREO XAEC-10HS-EPD Manual page 73

TABLE OF OPTIMUM SETTINGS FOR PRESERVATION
Category Temp.
red meat
62°C
white meat
62°C
chicken
62°C
fish
62°C
legumes
70°C
vegetables
62°C
soups
70°C
pasta
62°C
rice
62°C
sauces
62°C
* at least 2 hours of pasteurization are recommended, even when food is put in hot
(with a temperature above 58°C).
** Pasteurization time calculation is based on average considerations. If food below
60°C is placed in EVEREO to cook/regenerate, the temperature of the food must be
monitored to verify that the time/temperature profile is food safe and specifically to
ensure that meets required standards to disable target microorganism.
Regeneration
and pasteurisation time
Chilled temp.
(0-4°C)
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
3h35m + 2h25m 2h30m + 2h25m
Ambient Hot food*
temp. (more than
(20-57°C) 58°C)
Optimal
preserv-
ing
time**
0m 3 days
0m 3 days
0m 3 days
0m 3 days
0m 3 days
0m 3 days
0m 3 days
0m 3 days
0m 3 days
0m 3 days
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