Zanussi Convection Oven - Manual (Page 21)

21
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.
Searing
phase
Temperatur
e
COOKING CHAMBER TEMP
CORE TEMP
Progressive
cooling-down
phase
Time
200 °C
160 °C
120 °C
65 °C
0 °C
0 h 0,5 h Up to 24 hrs.
Pulse Ventilation
Finishing phase
(actual core temperature=
target core temperature)
Preheating
phase
Low Temperature
Cooking
€ 1.867
€ 4.667
€ 12.167
€ 24.337
€ 56.000
small
restaurant
100 meals/
day
3
employees
280 working
days a year
large
restaurant
250 meals/
day
8 employees
280 working
days a year
hotel
500 meals/
day
16
employees
365 working
days a year
hotel
1000 meals/
day
32
employees
365
working
days a year
central
production
kitchen
3000 meals/
day
100
employees
280 working
days a year
Annual savings with LTC
Calculation factors:
Meals - 150g of meat
Cost of meat: 10euro/kg
LTC used for 20% of processed
meat per year
LTC best results