{"id":17472,"date":"2022-03-03T11:50:58","date_gmt":"2022-03-03T10:50:58","guid":{"rendered":"https:\/\/www.iceshop.fr\/guide\/?p=17472"},"modified":"2022-02-25T15:21:17","modified_gmt":"2022-02-25T14:21:17","slug":"comment-regler-un-regulateur-de-temperature-dune-vitrine-a-chocolat","status":"publish","type":"post","link":"https:\/\/www.iceshop.fr\/guide\/comment-regler-un-regulateur-de-temperature-dune-vitrine-a-chocolat\/","title":{"rendered":"Comment r\u00e9gler un r\u00e9gulateur de temp\u00e9rature d’une vitrine \u00e0 chocolat ?"},"content":{"rendered":"

Le chocolat, et les produits \u00e0 base de chocolat, comme les ganaches, truffes et pralines n\u00e9cessitent une condition de pr\u00e9sentation plus rigoureuse. La possession d’une <\/span>vitrine r\u00e9frig\u00e9r\u00e9e<\/b><\/a> ne suffit pas. Des conditions d’hygrom\u00e9trie et de bonne temp\u00e9rature de la vitrine \u00e0 chocolat sont n\u00e9cessaires pour que <\/span>les produits \u00e0 base de chocolat ne perdent pas leur forme et leur go\u00fbt<\/b>. Or, toutes les vitrines r\u00e9frig\u00e9r\u00e9es n\u2019assurent pas les m\u00eames conditions requises.\u00a0<\/span><\/p>\n

Le chocolat exige une certaine temp\u00e9rature, autour de<\/span> 14 \u00e0 18 \u00b0C<\/b>. Alors, comment r\u00e9gler le r\u00e9gulateur de temp\u00e9rature de la <\/span>vitrine<\/a> \u00e0 chocolat<\/b> pour obtenir cette temp\u00e9rature? Suivez ce guide pour conna\u00eetre plus de d\u00e9tails.<\/span><\/p>\n

Comment fonctionne une vitrine r\u00e9frig\u00e9r\u00e9e \u00e0 chocolat ?<\/span><\/h2>\n

\"vitrine<\/a><\/p>\n

Avant tout, il est bon de pr\u00e9ciser que la vitrine \u00e0 chocolat est <\/span>class\u00e9e dans la cat\u00e9gorie des vitrines \u00e0 patisseries.<\/b> C\u2019est le type de froid (statique ou ventil\u00e9) qui d\u00e9termine en g\u00e9n\u00e9ral la fonction d\u2019une vitrine r\u00e9frig\u00e9r\u00e9e \u00e0 patisserie.<\/span> Con\u00e7u en inox et accompagn\u00e9 d\u2019un \u00e9vaporateur \u00e0 usage commercial,<\/b> la temp\u00e9rature de l\u2019appareil r\u00e9frig\u00e9r\u00e9 \u00e0 p\u00e2tisserie repose sur la convection pour transmettre la chaleur et garder au froid les produits comme les produits de chocolaterie fait maison, les ganaches, les truffes et autres.<\/span><\/p>\n

Contrairement aux vitrines r\u00e9frig\u00e9r\u00e9es pour poisson utilisant la r\u00e9frig\u00e9ration par contact indirect, la r\u00e9gulation de la temp\u00e9rature d<\/span>\u2019une vitrine r\u00e9frig\u00e9r\u00e9e \u00e0 patisserie utilise la r\u00e9frig\u00e9ration par contact direct<\/b>. L\u2019usage de l\u2019armoire r\u00e9frig\u00e9r\u00e9e varie selon le froid s\u00e9lectionn\u00e9, cela peut \u00eatre du froid positif ou n\u00e9gatif.<\/span><\/p>\n

Le froid positif<\/span><\/h3>\n

Les parois doivent <\/span>maintenir la temp\u00e9rature de l\u2019appareil \u00e0 0 \u00b0C<\/b>. Le respect de la bonne temp\u00e9rature est important pour \u00e9viter que des restes de chocolat et d\u2019autres produits ne collent \u00e0 la paroi de la vitrine \u00e0 p\u00e2tisserie.<\/span><\/p>\n

Le froid n\u00e9gatif<\/span><\/h3>\n

La paroi interne contenant le serpentin est l’\u00e9vaporateur de la vitrine r\u00e9frig\u00e9r\u00e9e positive. Ces serpentin forment un r\u00e9cipient r\u00e9frig\u00e9r\u00e9 pour entourer vos chocolats. Pour garantir le bon fonctionnement du r\u00e9frig\u00e9rateur, il est important que les produits \u00e0 base de chocolat soient en contact direct avec la paroi de la vitrine r\u00e9frig\u00e9r\u00e9e de p\u00e2tisserie. Ce proc\u00e9d\u00e9 assure la conservation des produits et<\/span> permet une bonne conduction de la chaleur \u00e0 l’int\u00e9rieur de la vitrine r\u00e9frig\u00e9r\u00e9e.<\/b><\/p>\n

Quelle r\u00e9gulation pour la temp\u00e9rature de la vitrine p\u00e2tissi\u00e8re r\u00e9frig\u00e9r\u00e9e ?<\/span><\/h2>\n

\"vitrine-chocolat\"<\/a><\/p>\n

L\u2019atout d\u2019une vitrine pour dessert r\u00e9frig\u00e9r\u00e9e, avec la majorit\u00e9 de l\u2019appareil, autres les vitres, est con\u00e7u en acier inox, est que cette armoire de r\u00e9frig\u00e9ration dispose d\u2019un <\/span>thermostat pr\u00e9r\u00e9gl\u00e9<\/b> en usine de fabrication.\u00a0<\/span><\/p>\n

Temp\u00e9rature id\u00e9ale<\/span><\/h3>\n\n

Mais en cas de besoin,<\/span> les temp\u00e9ratures des vitrines \u00e0 p\u00e2tisserie sont ajustables via le thermostat<\/b>. La r\u00e9gulation de la temp\u00e9rature de l\u2019armoire r\u00e9frig\u00e9r\u00e9e \u00e0 p\u00e2tisserie est donc tr\u00e8s facile.\u00a0<\/span><\/p>\n

Dans le cas des chocolats, le conditionnement id\u00e9al de conservation se situe entre 12 et 22 \u00b0C, pour conserver sa saveur. Une fois pr\u00e9sent\u00e9 dans une vitrine r\u00e9frig\u00e9r\u00e9e, <\/span>la temp\u00e9rature doit \u00eatre r\u00e9gl\u00e9e autour de 14 \u00e0 18\u00b0C<\/b>. Il est tout aussi important de garder une hygrom\u00e9trie (taux d\u2019humidit\u00e9) de 50 % \u00e0 l’int\u00e9rieur de l\u2019armoire r\u00e9frig\u00e9r\u00e9e pour garder un conditionnement homog\u00e8ne.\u00a0<\/span><\/p>\n

L\u2019ajustement du d\u00e9givrage<\/span><\/h3>\n

\u00c9tant un armoire de r\u00e9frig\u00e9ration utilisant le froid ventil\u00e9, la vitrine r\u00e9frig\u00e9r\u00e9e \u00e0 p\u00e2tisserie est dot\u00e9e d\u2019un <\/span>syst\u00e8me de d\u00e9givrage automatique<\/b> pour minimiser l\u2019entretien et le nettoyage du mat\u00e9riel, et optimiser son utilisation. Cependant, certaines conditions ind\u00e9pendantes favorisent la <\/span>formation de givre<\/b>, comme le fait de laisser les portes de la vitrine ouvertes trop longtemps.\u00a0<\/span><\/p>\n

Une vitrine ou armoire r\u00e9frig\u00e9r\u00e9e \u00e0 p\u00e2tisserie poss\u00e8de un thermostat de r\u00e9gulation de temp\u00e9rature pour bien conditionner les produits de chocolaterie. Cependant, le r\u00e9glage peut se faire manuellement aussi via le panneau de contr\u00f4le sur votre appareil de r\u00e9frig\u00e9ration.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Le chocolat, et les produits \u00e0 base de chocolat, comme les ganaches, truffes et pralines n\u00e9cessitent une condition de pr\u00e9sentation plus rigoureuse. La possession d’une vitrine r\u00e9frig\u00e9r\u00e9e ne suffit pas. Des conditions d’hygrom\u00e9trie et de bonne temp\u00e9rature de la vitrine \u00e0 chocolat sont n\u00e9cessaires pour que les produits \u00e0 base de chocolat ne perdent pas […]<\/p>\n","protected":false},"author":8,"featured_media":17505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[111],"tags":[],"class_list":["post-17472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vitrine-patisserie"],"acf":[],"yoast_head":"\nComment r\u00e9gler un r\u00e9gulateur de temp\u00e9rature d'une vitrine \u00e0 chocolat ?<\/title>\n<meta name=\"description\" content=\"Le r\u00e9glage de la temp\u00e9rature d\u2019une vitrine \u00e0 chocolat se fait par le thermostat de cet appareil. 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