Lasagna

by Mauro Secondi

Food family: Pasta and Rice

Irinox model: MF 30.2

Weight: 1000 gr

Thickness: 28x 20 cm

Cycle used: Lasagna

Temperature: +65°C

Initial temperature of the food: 80°C

Time: 60 min.

Ventilation level: 5

Ingredients

Fresh pasta sheets, Bolognese sauce, mozzarella, cooked ham, béchamel sauce, salt, grated parmesan, knobs of butter

Procedure To minimise the blast chilling time, I recommend using the probe, or the +3°C lasagna pre-set cycle.

Benefits

With Multifresh Mya I can optimise production, reduce waste, and always be guaranteed a perfect product.

By being able to better manage production this enables me to eliminate "lost sales" on products.

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