The blast chilling and freezing system allows you to keep foods in perfect condition much longer and drastically reduces the repetition of the same preparations, thus increasing production efficiency.
Meat, fish, vegetables: the dishes will be enhanced
with low-temperature cooking.
A technique for the preservation of the flavours, colours,
and consistency of the dishes, which, thanks to the slow
and non-aggressive cooking, gives surprising results.
The cold to preserve the quality of the express dishes,
the hot to serve them. Bring your frozen foods
directly to the service temperature,
to serve them as freshly made.
A cycle of sanitation that offers the true guarantee
of safety and health, in full compliance
with the HACCP rigid parameters.
The cold cycle is a fundamental ally
in the preparation of desserts. Indispensable
for cooling semi-finished products such as creams
or sponge cakes, it is also ideal for semifreddi and ice-cream pies.
Safeguards the quality, keeps the volumes,
enhances consistency, improves preservation.
From leavening to blast chilling,
all the quality of bread in the kitchen.