Blast Chillers & Blast Freezers - Foodservice Design · Tecnomac Blast Chillers and Freezers are...
Transcript of Blast Chillers & Blast Freezers - Foodservice Design · Tecnomac Blast Chillers and Freezers are...
From the world of Comcater!
Established in 1963
Based in Castelfranco Veneto, Treviso, Italy
Production building of 25,000 m2 on total area of 64,000 m2
150 employees
Certified ISO 9001 since 1995
Exporting in 70 countries
From the world of Comcater!
To be an efficient food service operator you need assistance and the right tools for the job with the correct
equipment specifically designed to handle the daily challenges involved in cooking, chilling and freezing
food. Bacterial and micro-organism multiplication is one challenge which occurs when food is not chilled
properly, and left at unsafe temperatures for periods of time.
Tecnomac Blast Chillers and Freezers are essential pieces of equipment that quickly become part of your
team. Food service professionals rely on Tecnomac in their operation because they assist in eliminating
health risks associated with bacteria due to inadequate temperature control.
Chilling should be carried out in order to reduce pathogenic micro-organisms and spoilage in order to
preserve appearance, texture, flavour, nutritional value and safety of the cooked product.
• No Wastage. Higher Yields: Prepare in larger batches and reduce wastage
• Brand New. When you need it months later your produce is as good as the day you created it
• Preservation. Reduce moisture loss, maintain yields and enjoy all round freshness
• Elimination. Control those bad bacterias and eliminate the risk to your clientele
• Preparation. Perfectly preserved foods adds flexibility to your operation, like high unscheduled demand,
while always keeping an eye on your profits
• All Year Round. Extending seasonality means more choice for your clientele turning availability into profit
Why Blast Chilling?
The Process
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Main Functions
• Blast Chilling +95°C +3°C
+95°C -18°C
*
*
* Temperature at core of the product
• Blast Freezing
The Process
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Blast Freezing
+95°C -18°C*Blast Freezing
We all know what frozen food is, but perhaps we don’t all know that the foods
organoleptic qualities are maintained only if freezing is done quickly (blast
freezing). During the process of freezing, all the water molecules turn into
crystals. The faster the freezing is the smaller the crystals are. It is only with
micro-crystallisation of the water that the food molecules are not destroyed.
Thanks to an air temperature of -40oC, the Tecnomac blast freezer lowers the
temperature at the core of the food to -18oC in under 240 minutes, a sufficient
time to obtain micro-crystallisation, keeping all the qualities of the food whole.
After defrosting, there will be no loss of
liquid, texture, colour, firmness or
flavor. 99% of raw, part finished or
fully cooked food can be frozen in
Tecnomac.
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Blast Chilling
Blast Chilling
All food cooked and left to cool slowly, to be served later on, loses its finest
qualities. The main reason is the extremely high bacterial growth that takes
place while the food is at a temperature of between +65oC and +10oC. The
Tecnomac blast chiller makes it possible to lower the temperature at the core of
foods that have just been cooked, down to +3oC in less than 90 minutes,
reducing bacterial proliferation and dehydration of the food. The final result is
the preservation of the quality, colour and fragrance of the food, extending its
shelf life. All this enables the chef to work with a better organisation and more
calmly, leaving more time for creativity.
+95°C +3°C*
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Blast Chilling +95°C +3°C
Temp. at core
Time
90 min
Without
Blast Chiller
With Blast Chiller
+95°C
+3°C0°C
+10°C
+65°C
The Process
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Temp.
Time
90 min
Temp. at core
of product
Temp. Air
+95°C
+3°C0°C
- 4°C
Automatic conservation
The Process
Blast Chilling +95°C +3°C
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The blast chilling process succeeds
to “cross” very quickly the
dangerous range of temperatures.
• Reduction in bacteria proliferation
• Long duration in conservation
• Less dehydration
• Less loss of weight
• Respect of HACCP guidelines
Da
ng
ero
us
zo
ne
The Process
Blast Chilling +95°C +3°C
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Blast Freezing +95°C -18°C
Blast freezing food must be frozen into microcrystals avoiding damage to structure and yield. It’s
ideal for roasts, cakes, breads, uncooked produce, lasagna, sauces, stocks, wine and even beer.
240 min
Time
+95°C
-18°C
0°C
Without
Blast Freezer
Temp. at core
With Blast Freezer
The Process
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Time
+95°C
-18°C
0°C
Temp. at core
of productTemp. Air
Temp.
- 40°C
240 min
Automatic conservation
The Process
Blast Freezing +95°C -18°C
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TT
T T
T T
T
T
T
T T
T
TT
T
T
T
TT
T
T
T
T
SLOW FREEZING
MACRO-CRYSTALISATION
CELLS DAMAGED
BLAST FREEZING
MICRO-CRYSTALISATION
CELLS NOT DAMAGED
TT
T
T
TT
T
T
T
The Process
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Catering (Cook & Chill)
Cooking Blast Chilling Preservation
at +2°C to +4°C
(3-5 days)
Finish
Applications
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Catering (Cook & Freeze)
Cooking
(or uncooked product)
Blast
Freezing Preservation at
-18°C to -20°C
(4-9 months)
Defrost
then
Finish
Applications
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Bakery
Baking Blast
FreezingDefrosting-
proving (with a
retarder-prover)
Preservation at
-18°C to -20°C
(4-9 months)
Applications
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Ice cream (immediate display)
Applications
Ice-Cream
Machine
Tecnomac
Blast FreezerHorizontal
Display
-7oC / -11oC
-40oC
(7-15 min.)
-12oC / -15oC
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Ice cream (for stock)
Applications
FreezerIce-Cream
Machine
Tecnomac
Blast FreezerHorizontal Display
-7oC / -11oC -40oC
(40-80 min.)
-12oC / -20oC
(7-15 days)
-12oC / -15oC
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Pastry
Blast Freezing
Cooking
(or uncooked
product) Preservation /
Storage
(4-9 months)
Applications
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Increasing profits
• Saving time during preparation, up to 30%
Low bacteria proliferation
Long duration in conservation (up to 4-7 days)
Preparation of large batches for the whole week
Preparation of the same meals once a week instead of 2-3 times per week
• Wastage reduction
Low bacteria proliferation
Long duration in conservation (up to 4-7 days)
More time to use up the stock of meals prepared in advance
Nearly zero wastage
The Benefits
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Increasing profits
• Savings on purchases
Purchase of seasonal ingredients when they are good and cheap
Shock freezing and conservation up to 6-8 months
Seasonal ingredients, bought at low price, available all year long
• Less weight loss
Blast chilling immediately after cooking – weight equals profit
Stop of the evaporation – weight equals profit
7% more weight - profit
More revenue on sale of food - profit
The Benefits
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Time Savings Up To 30%
Thanks to the longer shelf life of blast chilled food, it is possible to plan
production better and prepare larger quantities of dishes and semi-processed
foods in advance, without having to repeat the process every day. All this
keeping the quality of the served foods high.
Savings On Purchases
Thanks to the longer shelf life of shock frozen foods, keeping their original
qualities unchanged, it is possible to purchase seasonal ingredients when they
are less expensive and of better quality.
Waste Reduction
Blast chilling/freezing increases shelf life of foods, leaving all the time to use the
foods prepared in advance and the raw materials, with high reduction of waste.
Advantages
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Less Dehydration
Blast chilling immediately stops the moisture in food from evaporating,
thereby preventing dehydration. The fragrance and flavour of foods is often
linked to the right amount of moisture contained in the food.
Less Weight Loss
After cooking, food releases moisture by evaporation. Blast chilling
immediately after cooking stops evaporation, thereby reducing the loss of
water and therefore weight. If the product is sold by weight, revenue can be
increased by up to 7%.
Wider Menu
The longer shelf life of blast chilled foods and semi-finished items makes
possible to increase the number of courses offered, without complicating
production organisation.
Advantages
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Applications
Pizzeria
Work organisation in a pizza shop can be improved significantly by blast
freezing the product “in bulk”. Pizza dough balls or pizza bases with sauce, all
the time maintaining the perfect quality of products.
Patisserie’s
The use of the blast chiller allows you to create special decorations and speed
up the production process.
A modern confectionery shop cannot avoid taking advantage of blast freezing
techniques. Not only blast freezing at -18oC, but also blast chilling at +3oC,
enables you to work more efficiently, reduce preparation times, diminish
storage space and increase food quality and safety - thanks to the excellent
performance of EasyChill blast chillers/freezers. Chilling cycles are quick but
gentle and guarantee perfect results for every confectionery product, raw or
cooked, finished or semifinished. For preservation of frozen or chilled pastry we
suggest the use of our special TecnoControl holding cabinets with active
humidity control.
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Applications
Ice-Cream
The creaminess of ice-cream mainly depends on the presence of micro air
bubbles and micro ice crystals. In order to maintain these special features, ice-
cream must be blast frozen as soon as it leaves the churn. This operation,
besides contributing to the formation of micro ice crystals, permits the formation
of a thin surface barrier that prevents both product flattening and air emission.
The outcome is a creamy, soft ice-cream, ready to be served or stored.
Tecnomac blast freezers have a special blast freezing function for ice-cream.
Catering/Restaurants/Cafes
Blast chillers are indispensable tools for chefs. They give restauranteurs the
opportunity of planning and organising their activities in advance, offering
customers a full and varied menu, fast and efficient service, while maintaining
the fragrance, freshness and integrity of the food. The main advantage, besides
the increased food safety (HACCP), is the re-organisation of the kitchen by
eliminating work peaks and the useless everyday repetition of making the same
preparations daily, for a more efficient and effective working environment.
From the world of Comcater!
Applications
Bakeries
With a blast chiller, the working time during the night will decrease, as will the
overtime and labour. In the meantime, a wider product range could be offered
to the clients. For this reason the blast chiller is becoming an important tool in
modern bakeries. Apart from the chilling of raw, precooked and cooked
products, the power and the quality of Tecnomac blast chillers allows the
freezing of pre-leavened (ready for the oven) products such as special bread,
pizza and focaccia.
Pasta
Through the blast freezing process, the production yield will increase and the
production process will be simplified.
Nursing Homes/Hospitals
Eliminates requirement for skilled weekend staff. Means that you can produce
during the week for the weekend. Therefore no cooking during the weekend.
Special needs meals can be done in bulk less frequently.
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• Blast Freezing function standard on all models
• High cooling power, higher than any competitor
• 99 programs standard on all models (T3 excluded)
• HACCP alarms memory standard on all models (T3, E5-14 excluded)
• Integrated printer available on all models (option, T3 excluded)
• Easy extraction condensor filter available on E5, E10, T14 and T14-2
• Internal evaporator with coated coils to prevent corrosion
• First class compressor (DWM Copeland®)
• Automatic check “core probe not inserted” (on probe controlled cycles)
• Hot gas defrosting (very quick and efficient)
• Automatic defrosting during holding mode
• Reversible door available on E5, E10, T14 and T14-2
General Highlights
The Technical Solutions
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Main Functions
• Soft Chilling, Hard Chilling,
Blast Freezing
• End of cycle by probe or by timer
• Start / Stop
Main functions
Status display
Special functions
Status Display
• Shows Chilling/Freezing phase
and Holding phase
Special Functions
• HACCP memory
• Ultra violet sterilizing lamp (optional)
• 99 programs
• Defrosting
• Special short cycle for ice-cream
• Printer (optional)
The Technical Solutions
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Special Functions
Short Blast Freezing (for ice-cream hardening)
• Suitable to run very short repetitive freezing cycles, with timer control
• Easy activation: press 5 sec. button “START”
• Compressor always running and timer activated by door opening
• No need of stops or re-programming between cycles
• Extremely user friendly and time saving
HACCP Alarms Memory
• 3 types of alarms are automatically stored:
1) Too long cycle (> 90 min for Chilling, >240 min for Freezing)
2) Black out
3) Over-temperature during holding phase
For Alarm 1: date, time & exceeding number of minutes will be recorded
For Alarm 2 & 3: date, time and maximum temperature reached will be recorded
• Standard in all the range (except T3 and E5/14)
The Technical Solutions
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Special Functions
Probe inserted automatic check
• During a cycle by core probe, we check if the probe is really into the
product
• If the probe is not inserted, there is an automatic change to cycle by
timer (90 min for Chilling, 240 min for Freezing) and an alarm is
highlighted
• Very useful in presence of un-skilled staff
• More food safety
Preset cycle at switch on
• Useful when only one type of cycle is used
• Just press start and go after switch on of the machine
The Technical Solutions
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Conic end
Strong shaft
Easy extraction due to the
“L” shape and conic end
No heating needed for
extraction after freezing:
more food safety !
Core Probe
The Technical Solutions
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• Dual suitability internal
fitting for both GN 1/1 and
600 x 400 mm trays or grills
• Pitch 68 mm
• Made in stainless steel wire
to increase air flow
efficiency
• Easy to remove for cleaning
Internal Fitting
The Technical Solutions
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• Pastry racks (on request, without supplement – version “P”)
• Only for trays 600 x 400
• Fixed spacing of 68 mm
• Space of 68 mm available on all the surface of the pastry tray, included on left and right sides
• Standard racks
• Both for trays GN and
600 x 400
• Fixed spacing of
68 mm
• Special pastry racks (on request and with supplement)
• Only for trays 600 x 400
• Variable pitch with a minimum of 10 mm
• Setting a pitch of 50 mm, the capacity increases to:E5: 7 traysE10: 14 traysT14: 20 trays
The Technical Solutions
Internal Racks Solutions (E5, E10, T14)
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• Reduce bacteria proliferation
after cleaning
• Very useful for tools
sterilisation
(knives, ladles, etc)
Sterilising UV-C
Lamps (option)
The Technical Solutions
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• Easy and quick periodical
cleaning of condenser
• Efficiency of the machine
always at 100%
• Low power consumption
• Cheap maintenance
• Save cost on refrigeration
mechanic
Extractable Condensor Filter
(Available on E5, E10, T14 and T14-2)
The Technical Solutions
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Capacity
• 3 trays GN 2/3 (354 x 325 mm)
• 2 ice cream bins 5 lt
Pitch
• 70 mm
Yield
+95° C > +3°C 7 kg
+95° C > -18°C 5 kg
Dimensions
• mm 600 (W) x 600 (D) x 400 (H)
Left hinged door
Integrated condensing unit
Options
• Stainless steel wire shelf GN2/3 (354 x 325 mm)
NOTE !!!
The control panel is different from the rest of the range.
Core probe is not present because the control panel
have 10 internal programs which calculate the duration
of the cycle according to the type of food and the
quantity selected by the user
The Range – T3
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Capacity
• 5 trays GN 1/1
• 5 trays 600 x 400 mm
• 6 ice cream bins 5 lt
Pitch
• 68 mm
Yield E5-14 E5-20
+95° C > +3°C 14 kg 20 kg
+95° C > -18°C 8 kg 12 kg
Dimensions
• mm 800 (W) x 700 (D) x 960 (H) on legs
• mm 800 (W) x 700 (D) x 875 (H) on rollers
• mm 800 (W) x 700 (D) x 902 (H) on castors
Reversible door
Integrated condensing unit
Extractable condenser filter
Options
• Internal fittings with variable pitch 10 mm
• Castors
• Locating pins to secure Rational SCC61 on top
The Range – E5-14 and E5-20
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Capacity
• 10 trays GN 1/1
• 10 trays 600 x 400 mm
• 12 ice cream bins 5 lt
Pitch
• 68 mm
Yield E10 / 35
+95° C > +3°C 35 kg
+95° C > -18°C 25 kg
Dimensions
• mm 800 (W) x 700 (D) x 1430 (H)
Reversible door
Integrated condensing unit
Extractable condenser filter
Options
• Water cooled condenser
• Internal fittings with variable pitch 10 mm
• Remote condensing unit
• Single phase or three phase version available
• Castors
The Range – E10/35
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Capacity
• 14 trays GN 1/1
• 14 trays 600 x 400 mm
• 18 ice cream bins 5 lt
Pitch
• 68 mm
Yield T14 / 40 T14 / 65
+95° C > +3°C 40 kg 65 kg
+95° C > -18°C 30 kg 50 kg
Dimensions
• mm 800 (W) x 800 (D) x 1820 (H)
Reversible door
Integrated condensing unit
Extractable condenser filter
Options
• Water cooled condenser
• Internal fittings with special pitch 80 mm (12 trays)
• Internal fittings with variable pitch 10 mm
• Remote condensing unit
• Castors
The Range – T14/40 & T14/65
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Capacity
• 14 trays GN 2/1 or 28 trays GN 1/1
• 14 trays 600 x 400 mm
• 36 ice cream bins 5 lt
Pitch
• 68 mm
Yield
+95° C > +3°C 70 kg
+95° C > -18°C 55 kg
Dimensions
• mm 800 (W) x 1100 (D) x 1856 (H)
Reversible door
Integrated condensing unit
Extractable condenser filter
Options
• Water cooled condenser
• Internal fittings with variable pitch 15 mm (only GN)
• Remote condensing unit
• Kit for Rational or other major brand combi trolleys
• Castors
The Range – T14-2/70
Combination Options:
• Rational 62
• Rational 101
• Rational 102
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Capacity
• 1 trolley GN 1/1 (not combi trolley)
• 1 trolley 600 x 400 mm
Internal useful size
• mm 650 x 550 x 1800 (W D H)
Yield T20-ca/80 T20-ca/110
+95° C > +3°C 80 kg 110 kg
+95° C > -18°C 65 kg 95 kg
Dimensions
• mm 900 (W) x 1190 (D) x 2180 (H)
Insulated floor (60 mm) with external ramp
Right hinged door (left on request)
Remote condensing unit
Options
• Water cooled condenser
• Version without condensing unit
The Range – T20-ca/80 & T20-ca/110
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Capacity
• 1 current model trolley Rational SCC201
Yield T20-R/80 T20-R/110
+95° C > +3°C 80 kg 110 kg
+95° C > -18°C 65 kg 95 kg
Dimensions
• mm 1040 (W) x 1020 (D) x 2275 (H)
Trolley castors outside the chilling chamber
(same as Rational)
Right hinged door
Remote condensing unit
Options
• Water cooled condenser
• Version without condensing unit
The RangeThe Range – T20-R/80 & T20-R/110
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Capacity
• 1 trolley Rational SCC201, SCC202
or other major brand combi trolleys
• 1 trolley GN 2/1
• 1 trolley 600 x 800 mm
Internal useful size
• mm 860 (W) x 920 (D) x 1999 (H)
Yield T30 / 110 T30 / 140
+95° C > +3°C 110 kg 140 kg
+95° C > -18°C 95 kg 125 kg
Dimensions
• mm 1370 (W) x 1210 (D) x 2274 (H)
Insulated floor (70 mm) with external ramp
Machine delivered disassembled
Right hinged door
Remote condensing unit
Options
• Water cooled condenser
• Version without condensing unit
• Thin insulated floor (h. 22 mm) with small integrated ramp
• Sunken floor
The Range – T30/110 & T30/140
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Capacity
• 2 trolleys SCC201, 1 trolley SCC202
or other major brand combi trolleys
• 1 trolley GN 2/1, 2 trolleys GN 1/1
• 1 trolley 800 x 1000 mm
Internal useful size
• mm 900 (W) x 1090 (D) x 1999 (H)
Yield T40 / 150 T40 / 200
+95° C > +3°C 150 kg 200 kg
+95° C > -18°C 135 kg 175 kg
Dimensions
• mm 1550 (W) x 1370 (D) x 2274 (H)
Insulated floor (70 mm) with external ramp
Machine delivered disassembled
Right hinged door
Remote condensing unit
Options
• Pass-through version
• Water cooled condenser
• Version without condensing unit
• Thin insulated floor (h. 22 mm) with small integrated ramp
The Range – T40/150 & T40/200
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Capacity
• 1 current model trolley Rational SCC202
Yield T40-R/150 T40-R/200
+95° C > +3°C 150 kg 200 kg
+95° C > -18°C 135 kg 175 kg
Dimensions
• mm 1550 (W) x 1250 (D) x 2270 (H)
Insulated base (70 mm)
Machine delivered disassembled
Right hinged door only
Remote condensing unit
Options
• Water cooled condenser
• Version without condensing unit
The Range – T40-R/150 & T40-R/200
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Capacity
• 2 trolleys SCC202 or other major brand combi trolleys
• 2 trolleys GN 2/1, 4 trolleys GN 1/1
• 2 trolleys 600 x 800 mm
Internal useful size
• mm 900 (W) x 1450 (D) x 1999 (H)
Yield T50 / 270 T50 / 400
+95° C > +3°C 270 kg 390 kg
+95° C > -18°C 250 kg 360 kg
Dimensions
• mm 1780 (W) x 1790 (D) x 2330 (H)
Insulated floor (100 mm) with external ramp
Machine delivered disassembled
Right hinged door
Remote condensing unit
Options
• Pass-through version
• Water cooled condenser
• Version without condensing unit
• Sunken floor
The Range – T50/270 & T50/400
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MODEL CAPACITY IN
90 min (+90°C/+3°C)
CAPACITY IN 240 min
(+90°C/-18°C)
T3 7 kg 5 kg
E5-14 14 kg 8 kg
E5-20 20 kg 12 kg
E10-35 35 kg 25 kg
T14/40 40 kg 30 kg
T14/65 65 kg 50 kg
T14-2/70 70 kg 55 kg
T20-ca/80 80 kg 65 kg
T20-ca/110 110 kg 95 kg
T24/80 80 kg 65 kg
T24/110 110 kg 95 kg
T30/110 110 kg 95 kg
T30/140 140 kg 125 kg
T40/150 150 kg 135 kg
T40/200 200 kg 175 kg
T50/270 270 kg 250 kg
T50/400 390 kg 360 kg
NOTE:
All times quoted are
based on using a 65mm
deep GN pan filled to
height of 50mm.
The chilling or freezing
time will be affected by
the density, water, fat
and sugar content of
the product.
Models and Capacities
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Tunnel Machines
MODEL CAPACITY DIMENSIONS
MT2 2 trolleys
Max dimension of 800 x 850 mm 2200 x 1800 x 2600 mm
MT3 3 trolleys
Max dimension of 800 x 850 mm 2200 x 2600 x 2600 mm
MT4 4 trolleys
Max dimension of 800 x 850 mm 2200 x 3400 x 2600 mm
MT5 5 trolleys
Max dimension of 800 x 850 mm 2200 x 4200 x 2600 mm
MT6 6 trolleys
Max dimension of 800 x 850 mm 2200 x 5000 x 2600 mm
MT4
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Tecnomac Blast Chiller
Warranty …
is covered fully by the dependable two years parts and labour.
Warranty Exclusions
Liability under this warranty is dependant on;
1. The machine being installed following the approved
installation guidelines
2. The machine being REGULARLY (minimum 6 monthly) maintained using
the service and maintenance procedures
3. The standard of electrical supply and adequate ventilation
4. Misuse
Peace of Mind
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• Is it full body internal and external 304 Grade Stainless Steel?
• Is the body CFC Polyurethane high density injected?
• Is it a DWM Copeland Compressor?
• Does it include the condensing unit?
• Does it have a fully insulated floor?
• Are ramps included?
• Is it 95°C rated – fast chill down?
• Does it have sufficient capacity to pull down temperatures quickly and efficiently?
• Is the air temperature below zero in the 1st phase and at zero in the 2nd phase?
• Does it have soft chill, hard chill and blast freeze all inclusive?
• Does the blast freezer air reach -35°C-40°C?
• Does the unit have an automatic preservation system?
• Does the system run a fast and efficient HOT GAS automatic defrost during preservation?
• Does it include a HACCP and alarm function?
• Does the internal evaporator have treated coils?
• Do you need to defrost after every cycle?
• Does it have hot air or hot gas defrost?
• Does the system come with at least 99 programs?
• Does the status display show the phase in progress?
• Is the chilling or freezing cycle controlled by a probe or timer – does it have both?
• Does it include a core probe?
• Does the probe have an auto checking insertion?
Checklist Questions