A guide to Professional Cookware - page 20-21

19
18
aluminum
merits
• is a recyclable material;
• very good thermal conductivity;
• energy saving (from heating sources);
• safe in relation to hygiene as per current food contact
regulations;
• if the material thickness is adeguate very resistant to
bumps, termal shocks, abrasions and corrosion. No
maintenance needed;
• Suitable for induction cooking if a ferritic steel disk is
applied to the base;
• light weight;
• safe in relation to HACCP norms.
useful advice
• make sure that the container is in 99% pure aluminum.
• do not keep food in it longer than 24 hours if not refrigerated.
• on first use wash the container with water and “precondition” it, that is to say,
lightly grease the inside with oil or butter and then rinse carefully.;
• Do not wash pots made of Aluminum with a purity of over 99%
in the dishwasher;
• it is dangerous to come into contact with the pot when it is hot;
• highly acidic and salty foods (for example marinades or brine)
can be perfectly cooked in Aluminum containers with a purity of
over 99%;
• do not use for preserving foods "outside refrigerated
environment more than 24 hours";
• add salt only during boiling in order to help in the dissolution
and preventing that it attacks the metals;
• The dark patina that forms inside Aluminum pots with a purity
of over 99% is due to the oxidation of the metal: a proper protective inert barrier
that should not be removed. In order to keep the cookware shining use specific
products.
appearance
shiny silver, can become brown
inside due to the spontaneous oxidation
of the metal (Al2O3), an inert protective
barrier that should not be removed.
There are however commercially available
products able to remove this colouring.
handle
in tubular stainless steel 18/10, not heat
conducive. Is applied to the body with AG5
alloy rivets.
material thickness
from 1/8” to 13/64”
heat conductivity
225W/m°K
specific weight
168.48 lb/ft
3
heat Distribuzion
The images with thermo-camera refear to the aluminum 1/8" line.
0 sec. - 21.2°C
5 sec. - 40.8°C
1.00 min. - 50.5°C
1.45 min. - 61.6°C
2.50 min. - 70.3°C
defects
• Limitations on use concerning
food preservation. art.5 of DM
76 of 18/4/2007:
a) short contact: less than
24 hours in every kind of
temperature condition;
b) extended contact: more
than 24 hours in cold
temperature;
c) extended contact: more
than 24 hours at room
temperature only for food
listed in the attached IV of
the regulation.
materials
A guide to professional cookware
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