Meat Common Rates

• Pork Shoulder (20% fat)Block 20 kg From -12°C to -4 / -1°C in 18 minutes

• Beef Trimming (70-85% VL) Block 15 kg From -18°C to -7 / -4°C in 12 minutes

• Chicken Drumsticks Cardboard box 10 kg From -18°C to -2 / +2°C in 30 minutes

• Pork Trim (72% lean) Block 27 kg From -18°C to -2°/ 0°C in 40 minutes From -18°C to -4°/ -2°C in 20 minutes

• Pork Skinless Belly Block 5 kg From -18°C to -5 / -3°C in 15 minutes

• Beef Trimmings (7% fat) Block 20 kg From -18°C to -3 / 0°C in 25 minutes

• Beef Trimming (95% VL) Block 20 kg From -18°C to -4 / -2°C in 30 minutes

• Pork back Vacuumed bag 10 kg From -20°C to -5 / -2°C in 20 minutes

• Beef Block 25 kg From -20°C to -8 / -6°C in 20 minutes From -20°C to -4 / -2°C in 35 minutes

• Pork (20% fat) Block 16 kg in vacuumed bag From -12°C to -4 / 0°C in 18 minutes

• Beef Kidney Block 23 kg From -18°C to -4 / -1°C in 30 minutes

• Whole Chicken Cardboard Box 10 kg From -18°C to -2 / 0°C in 30 minutes

• Beef Trimmings (15% fat) Block 20 kg From -18°C to -4 / 0°C in 25 minutes

• Beef Tongue Vacuumed bag 2.2 kg From -18°C to -3 / 0°C in 20 minutes

• Chicken Breast Fillet Cardboard box 10 kg From -18°C to -3 / 0°C in 30 minutes

• Beef Trimming (90% VL) Block 20 kg From -18°C to -3 / 0°C in 40 minutes

• Pork Shoulder 4D Boneless Block 27 kg From -18°C to -4 / -1°C in 40 minutes

• Pork Loins Block 20 kg From -20°C to -2 / 0°C in 30 minutes