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1. List of processing times of
all possible processes in the Pollux: |
| Process |
Duration (in minutes)* |
| Pasteurization |
44 |
| Fast pasteurization |
18 |
| Soft: |
15 |
| 2 min. |
" |
| 2.5 min. |
" |
| 3 min. |
" |
| 3.5 min. |
" |
| 4 min. |
" |
| Medium: |
15 |
| 4.5 min. |
" |
| 5 min. |
" |
| 5.5 min. |
" |
| 6 min. |
" |
| 6.5 min. |
" |
| Medium hard |
18
|
| Extra hard |
" |
| Asian |
50 |
| Asian extra |
55 |
*process duration may differ slightly due to load,
the number of eggs, the egg’s and water’s temperature, power
consumption, etc. |
|
| 2. What is the difference between PASTEURIZING
and RAPID PASTEURIZING? |
| Pasteurizing eggs in the Pollux kills off any Salmonella
bacteria present without affecting the white of the egg or the yolk. Pasteurized
eggs are completely safe and perfect for all dishes. The process preserves
the nutritional properties of the egg (vitamins, proteins, etc.) and the
whites can still be beaten. There is practically no difference between a
pasteurized egg and a raw egg |
| With fast pasteurizing all the Salmonella germs are killed
too. This type of pasteurization is much quicker than “normal”
pasteurization, and so saves a considerable amount of time. |
| However, you should bear in mind that fast pasteurization
does affect the egg white (opal appearance); therefore, these eggs are not
suited to all dishes. Rapidly pasteurized eggs are however suited for a
number of applications including eggs sunny-side up, scrambled eggs,
omelet's
and poached eggs. |
|
| 3. What should I do with any SOFT or MEDIUM BOILED
eggs left over from the buffet? |
| These eggs can be cooked through until they are medium
or extra hard, for use in cold dishes or sandwiches. They must be kept in
a cool place (2 - 4°C). |
|
| 4. What should I do with left-over PASTEURIZED
eggs? |
| Immediately after pasteurizing, pasteurized eggs should
be cooled to 2 - 4°C. They should be kept in the refrigerator (2 - 4°C)
until used. Leda recommends that pasteurized eggs should never be kept for
longer than 3 weeks. |
| We also recommend that you only ever pasteurize the eggs
you require for one day: in so doing you will have no leftovers, or only
a bare minimum, and the eggs will be freshly pasteurized every day, thereby
reducing the risk of cross-contamination even further. |
|
| 5. How does the weight of the eggs affect the processes?
|
| The Pollux is set for eggs of Medium weight (53 - 63 g)
because this type of egg is the most frequently used in large kitchens.
If you wish to prepare Large (63 - 73 g) or Small (43 - 53 g) eggs, there
is a chance that the yolks will not solidify as the process intends them
to. For example: |
| • a 5-minute soft boiling process for an egg in the
Large weight category will be more like a 3-minute boiling process. |
| • the white of a pasteurized egg in the Small weight
category will be a little more opal. |
| If you use eggs of a size other than Medium from time to
time, you can use the scroll keys to select a shorter process for smaller
eggs (e.g. 3 minutes instead of 5 minutes) and a longer process for larger
eggs (e.g. 6.5 minutes instead of 5 minutes). You can pre-program these
settings as the defaults using the pre-selection keys. |
| The pasteurization process will ALWAYS take place, no matter
what size of eggs you use (S, M or L). SGS Agrilab's microbiological validation
of the pasteurization process was based on eggs of the Large weight category,
from which the lower weight classes (M and S) were extrapolated. Therefore
the eggs are always safely pasteurized, irrespective of their weight category!
|
|
| 6. How are the yolks prevented from solidifying
in soft and medium boiled eggs? |
| Thanks to an intelligent combination of several technologies
- mild heat treatment using water vapor turbo ventilation - perfectly controlled by the hi-tech software, the transfer
of heat through the egg is optimized in such a way that the yolk of a soft
boiled egg can be heated without it solidifying. |
| The thickness of the solidified egg white varies, depending
on which process you choose, and indicates the different gradations in the
spectrum from soft to medium-boiled (2 minutes to 6.5 minutes). |
| Leda Technologies has covered this combination of technologies
in a world patent, published in January 2002. |
7. Can I use eggs other than hens' eggs in the Pollux? |
| For the time being you can only use hens' eggs in the Pollux.
Other eggs (duck eggs, quails' eggs, etc.) are not covered by the SGS certificate.
|
8. Why do some eggs crack during the Pollux process? |
| Eggs may sometimes crack in the Pollux if the shell already
shows signs of cracks or hairline fractures prior to processing. The more
brittle the shell, the more likely it is to crack. The brittleness of the
shell tends to be linked with its age (the older the more brittle) and the
poultry feed. |
| Seasonal variations may also come into play: more moisture
and less calcium are absorbed in hotter temperatures, making the shell more
brittle. |
| Do not use cracked eggs in the Pollux: from a legal point
of view (cf. Hygiene Act of 7 February 1997), eggs with clearly visible
cracks are not fit for human consumption because the risks of contamination
and decay are obviously much higher. |
| However, some cracks are so fine that they are virtually
invisible (hairline fractures). There is a strong chance that eggs of this
type will crack further during processing. It is therefore inevitable that
eggs will crack now and then in the Pollux. |
| Nonetheless, tests have shown that cracks occur three times
less frequently than in the traditional water boiling process. |
9. Why doesn't the Pollux have an on/off switch? |
| The Pollux has been designed to switch to "stand-by
mode" automatically when not running through a process. The power it
consumes in this mode is negligible. In this state, the appliance does not
need to run through the entire test programme every time you want to use
it: it is ready for use immediately at any time. |
10. What is the temperature of the outlet water? |
| The outlet water from the Pollux has a maximum temperature
of 75°C. |
11. What are the differences and advantages of the Pollux compared
with a combi-steamer? |
| The Pollux cannot be compared to a combi-steamer because
of the precision and accuracy with which its temperature is regulated and
controlled. |
| The temperature in the Pollux is regulated to an accuracy
of up to 0.06°C. Temperature measurements in a combi-steamer have an
average hysteresis of 20°C, and so a combi-steamer can never achieve
such an optimum level of temperature control. |
|
Furthermore, it is not possible to keep the
eggs free of Bacteria (certified) in a
combi-steamer, or to keep them warm without allowing the yolks to solidify. |
| To increase its user-friendliness and avoid wastage the
Pollux is fully automatic and its programmes cannot be changed or adjusted.
Nor is it possible to open the door while the Pollux is processing. |
12. Why does the Pollux have an internal memory?
| The Pollux has an internal memory in which it stores
all data on the processes it uses. The Leda technicians can retrieve
this stored information by means of infra-red communication. In this
way we can always tell which processes were run and when. All error
reports or process faults are carefully recorded, for later analysis
and resolution if necessary. |
| Therefore, the internal memory of the Pollux provides
a watertight guarantee that the appliance will operate as it should.
It offers protection in terms of product liability - firstly for
the owner/user of the appliance, and secondly for the manufacturer,
Leda Technologies. |
13. Why doesn't the Pollux require a water softener? |
| The Pollux comes with an internal, automatic descaling
process making it unnecessary to provide a water softener especially
for this appliance. However, if you do provide softened water the
appliance will run through the descaling procedure less often.
|
14. How does the automatic descaling in the Pollux work? |
| The descaling process is fully automatic. The appliance
itself checks whether or not it needs descaling. When the message
"descale now?" appears in the display, the appliance gives
you the opportunity to start or cancel the descaling process. |
| You can only cancel this message 9 times; the descaling
procedure will start automatically on the 10th. The reservoir contains
sufficient descaling fluid for 20 descaling processes. The Pollux
indicates when the reservoir is empty and needs replenishing. |
15. Are the accessories and accessible parts of the Pollux
washable? |
| Yes. The drip spout and metal and plastic trays supplied
with the Pollux are dishwasher-safe. The oven chamber can be cleaned
with water or a mild detergent. |
16. How should the Castor be installed and when should it
be switched on? |
| The Castor is suitable for every type of buffet and
is very simple to install. The appliance requires nothing other than
a standard electrical socket. The on/off switch is at the back of
the appliance, beside the electrical cord. |
| The Castor takes about 20 minutes to come up to temperature.
We recommend switching the Castor on at about the same time as the
Pollux: this will enable you to place the eggs in the Castor on the
buffet as soon as they are cooked. |
17. What eggs can I keep in the Castor and for how long? |
| The Castor is exclusively used for keeping soft,
medium and medium-hard boiled eggs safe and warm. Soft and medium-boiled
eggs can be kept in the Pollux and Castor together for a maximum of
5 hours. |
| Medium-hard boiled eggs and Asian eggs can be kept
in the Pollux and Castor for a maximum of 3 hours. If these eggs are
kept in the Castor for longer periods, there is a risk that the yolks
will discolor. |
| Extra hard-boiled eggs are NOT kept in the Castor
but should be immediately cooled (2 - 4°C). |
18. What are Asian eggs? |
| With Asian eggs the yolk solidifies in a similar
manner as with medium-hard boiled eggs; in other words, the yolk is
still "creamy". The egg white is however cooked (white in
appearance) but not solid in texture. |
| Asian eggs, like medium to hard-boiled eggs, can
be kept in the Castor and/or at 60°C in the Pollux for 3 hours.
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19. Why can't I regulate the storage temperature in the Castor? |
| The Castor is automatically regulated so that soft
and medium-boiled eggs can be kept safe and warm with no influence
on the amount of solidification of the yolks. |
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