Top quality meat with 50% less weight loss

Searingphase COOKING CHAMBER TEMPCORE TEMP Progressivecooling-down phase

Temperature EXCELLENT FOOD QUALITY

Time

? Holding ‘ stand by ’ solves problems causedby a delay in the arrival of guests ? Meat retains most of its juices when sliced ? Limited crust thickness (around 1mm) ? Extended holding phase for ‘ fresh cutservice ? Tenderness is guaranteed throughout thejoint ’ , e.g. Pos, Bake-off station ? Typical roasting aroma and excellentconsistency BENEFITS TECHNOLOGY ? Standardized quality of food increases yourbusiness ? ? LTC intelligent and gentle cookingprocedures are perfect for -> roast beef, tenderloin, rump of beef, big joints, turkey, leg of lamb, venison, veal and pork. LTC ‘ fast maturing ’ process: 1h with LTC isequal to 1 day maturing in the refrigerator; advantage: use of fresh meat! ? Colour of the slices is consistent throughout ? Repeatable top results ? Weight loss is more than halved withrespect to the traditional cooking cycles OPERATION ? Specific for bulk production and banqueting

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