{"id":13394,"date":"2017-04-04T00:00:00","date_gmt":"2017-04-03T22:00:00","guid":{"rendered":"http:\/\/zanolli.mck.lcl\/blog\/golpes-liquidos-y-alimentos-frios-en-los-hornos-las-reglas-principales\/"},"modified":"2023-02-02T17:14:57","modified_gmt":"2023-02-02T16:14:57","slug":"golpes-liquidos-y-alimentos-frios-en-los-hornos-las-reglas-principales","status":"publish","type":"blog","link":"https:\/\/www.zanolli.it\/es\/blog\/golpes-liquidos-y-alimentos-frios-en-los-hornos-las-reglas-principales\/","title":{"rendered":"\u00a1Golpes, l\u00edquidos y alimentos fr\u00edos en los hornos, las reglas principales."},"content":{"rendered":"<p>Cristales y refactarios <strong>son materiales expuestos desgaste.<\/strong><\/p>\n<p>Las puertas de los hornos Zanolli <span style=\"color: #000000;\">tienen cristales dobles<\/span>, los cuales han sido \u00a0sometidos a <strong>una elaboraci\u00f3n especial para hacerlos aun m\u00e1s resistentes.<\/strong> En todo caso, es necesario recordarse que a altas temperaturas <strong>mozzarella y agua fr\u00eda <\/strong>pueden producir rupturas.<\/p>\n<p>\u00a1Atenci\u00f3n a no dejar caer l\u00edquidos o productos fr\u00edos <strong>sobre los cristales o refractarios durante las fases de cocci\u00f3n!<\/strong><\/p>\n<p>\u00a1La ruptura de los cristales puede ser provocada tambi\u00e9n por los <strong>repetidos golpes o por el pa\u00f1o usado para la limpieza!\u00a0 \u00a0<\/strong><\/p>\n<p>No es que necesariamente el cristal se rompe en el momento que se golpea (ej.: con la pala o con la bandeja); <strong>es posible que con el tiempo<\/strong> se acumulen diversas microfracturas, no visibiles, que pueden comportar la ruptura aun cuando el horno no est\u00e1 funzionando.<\/p>\n<p>A horno fr\u00edo <span style=\"color: #000000;\">se efect\u00faan las simples y b\u00e1sicas \u00a0operaciones de control de estas piezas para trabajar siempre en situaciones de seguridad.\u00a0<\/span><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Cristales y refactarios son materiales expuestos desgaste. Las puertas de los hornos Zanolli tienen cristales dobles, los cuales han sido \u00a0sometidos a una elaboraci\u00f3n especial para hacerlos aun m\u00e1s resistentes. En todo caso, es necesario recordarse que a altas temperaturas mozzarella y agua fr\u00eda pueden producir rupturas. \u00a1Atenci\u00f3n a no dejar caer l\u00edquidos o productos [&hellip;]<\/p>\n","protected":false},"author":849,"featured_media":12511,"template":"","cat_blog":[231],"class_list":["post-13394","blog","type-blog","status-publish","has-post-thumbnail","hentry","cat_blog-discovery-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00a1Golpes, l\u00edquidos y alimentos fr\u00edos en los hornos, las reglas principales. - Zanolli<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00a1Golpes, l\u00edquidos y alimentos fr\u00edos en los hornos, las reglas principales. - Zanolli\" \/>\n<meta property=\"og:description\" content=\"Cristales y refactarios son materiales expuestos desgaste. Las puertas de los hornos Zanolli tienen cristales dobles, los cuales han sido \u00a0sometidos a una elaboraci\u00f3n especial para hacerlos aun m\u00e1s resistentes. En todo caso, es necesario recordarse que a altas temperaturas mozzarella y agua fr\u00eda pueden producir rupturas. \u00a1Atenci\u00f3n a no dejar caer l\u00edquidos o productos [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/\" \/>\n<meta property=\"og:site_name\" content=\"Zanolli\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-02T16:14:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2023\/02\/COL_1833.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1490\" \/>\n\t<meta property=\"og:image:height\" content=\"992\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/\",\"url\":\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/\",\"name\":\"\u00a1Golpes, l\u00edquidos y alimentos fr\u00edos en los hornos, las reglas principales. - Zanolli\",\"isPartOf\":{\"@id\":\"https:\/\/www.zanolli.it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2023\/02\/COL_1833.jpg\",\"datePublished\":\"2017-04-03T22:00:00+00:00\",\"dateModified\":\"2023-02-02T16:14:57+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/#primaryimage\",\"url\":\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2023\/02\/COL_1833.jpg\",\"contentUrl\":\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2023\/02\/COL_1833.jpg\",\"width\":1490,\"height\":992},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/prodzanolli.it\/es\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"\u00a1Golpes, l\u00edquidos y alimentos fr\u00edos en los hornos, las reglas principales.\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.zanolli.it\/#website\",\"url\":\"https:\/\/www.zanolli.it\/\",\"name\":\"Zanolli\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.zanolli.it\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.zanolli.it\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.zanolli.it\/#organization\",\"name\":\"Zanolli\",\"url\":\"https:\/\/www.zanolli.it\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.zanolli.it\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2022\/03\/Logo-web.png\",\"contentUrl\":\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2022\/03\/Logo-web.png\",\"width\":130,\"height\":39,\"caption\":\"Zanolli\"},\"image\":{\"@id\":\"https:\/\/www.zanolli.it\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\u00a1Golpes, l\u00edquidos y alimentos fr\u00edos en los hornos, las reglas principales. - Zanolli","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.zanolli.it\/blog\/urti-liquidi-e-cibi-freddi-nei-forni-le-regole-principali\/","og_locale":"es_ES","og_type":"article","og_title":"\u00a1Golpes, l\u00edquidos y alimentos fr\u00edos en los hornos, las reglas principales. - Zanolli","og_description":"Cristales y refactarios son materiales expuestos desgaste. 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