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. Brings your frozen foods
directly to the ideal temperature of +60 ˚C
be served just 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.