Инструкция по эксплуатации Saturn ST-FP8501 — страница 4

Slow

Drying

Trays overfilled

Fan jammed or running too slowly

Air leaks due to warped or improperly slacked trays

1.Air must flow freely a round food for proper drying Reduce quantity in trays or rearrange food.

2 Check for foreign objects jamming fan (see "Heat OK.

No Fan above)

3 Fan motor running slow:

Return to service warp the drying trays

5 Re-stack trays property

Uneven drying

Variation in food thickness and ripeness

Trays not rotated

Too much material in drying trays

1 Verify that foods are uniform in thickness:

2 Verily that food on the trays does not block air flow through the tray stack.

Overheatin g

or insufficient heat

Temperature control not functioning at proper range

Temperature in lowest tray should be or functioning at proper approximately

C with empty trays in

Insufficient range place If temperature varies significantly adjustor return for service.

Foreign

1 Check for

Noisy

Fan/Motor matter in fan

Motor bearing worn foreign objects jamming fan (see 'HeatOK

No Fan' above).

2 Return to service

Vegetable Preparation Table

VEGETABLE PREPARATI

DRYNES

S TEST

HOURS

Artichokes Cut into 3-

4 mm strips Boil about 10

minutes brittle

6 to 14

Asparagus Cut into 1-

inch pieces.

Tips yield better product brittle

6 to 14

Beans

Cut and steam blanch until translucent brittle

8 to 26

Beets

Blanch,

Cool remove tops and roots.

Slice brittle

8 to 26

Brussels

Cut sprouts from stalk.

Cut in hall lengthwise crispy

8 to 30

Broccoli

Trim and cut Steam tender about 3 to

5 min.

brittle

6 to 20

Cabbage

Trim and cut into

1/8-inch strips cut core into

4mm strips leathery 6 to 14

Carrots

Steam until tender.

Shred or cut into slices leathery 6 to 12

Cauliflower Steam blanch until leathery 6 to 16

tender.

Trim and cut

Celery

Cut stalks into 4 mm slices brittle

6 to 14

Chives

Chop brittle

6 to 10

Cucumber Pare and cut into

12mm leathery 6 to 18

Eggplant/

Squash

Trim and slice 4 mm inch to 12

mm thick brittle

6 to 18

Garlic

Remove skin from clove and slice brittle

6 to 16

Peppers

Dry whole leathery 6 to 14

Mushrooms

Slice chop or dry whole leathery 6 to 14

Onions

Slice thirty brittle

8 to 14

Peas

Shell arid blanch tor

3 to 5

minutes brittle

8 to 14

Peppers

Cut into 4

mm strips or rings.

Remove seeds brittle

4 to 14

Potatoes

Slice dice or cut.

Steam blanch 8 to

10 min.

brittle

6 to 18

Rhubarb

Remove outer skin and cut into 3 mm lengths no moisture

6 to 38

Spinach

Steam blanch until wilted but not soggy kale etc brittle

6 to 16

Tomatoes Remove skin Cut in halves or slices leathery 8 to 24

Zucchini

Slice into 4

mm inch pieces brittle

6 to 18

Food Preparation Table

Fruits

PREPARATI

DRYNES

S TEST

APPRO

TIME

HOURS

Apples

Pare core and cut slices or rings pliable

5 to 6

Apricots

Clean cut in halves or in slices pliable

12 to

Bananas

Peel and cut into 3

mm slices crisp

8 to 36

Berries

Cut strawberri es into 1

cm slices other berries whole no moisture

8 to 26

Cherries

Pitting is optional or pit when

50% dry leathery 8 to 34

Cranberries Chop or leave whole pliable

6 to 26

Dates

Pit and sloe leathery 6 to 26

Figs

Slice leathery 6 to 26

Grapes

Leave whole pliable

8 to 38

Nectarines Cut in half dry with skin side down Pit when 50%

dry pliable

8 to 26

Orange

Rind

Peel in long strips brittle

8 to 16

Peaches

Pit when

50% dry.

Halve or quarter with cut side up pliable

10 to

Pears

Peel and slice pliable

8 to 30

NOTICE: Time and ways of preliminary processing of the vegetables which are described in the table only fact-finding.

personal preferences of customers can differ of the described in the table.

PRELIMINARY PREPARING OF THE

MEAT FISH POULTRY AND GAME

ANIMALS.

Preliminary preparing of the meat is indispensable and necessary for saving health of customer Use meat without bones for effective drying It is recommended to pickle it helps to remove the water out of the meat and save it better.

Standard pickle:

1/2 glass of soybean sauce

1 denticle of garlic cut to a small pieces

2 big spoons of ketchup

1 and 1/4 dessert spoon of salt