Optimizing desserts preparation time  
thanks to the cold cycle

Optimizing time, safeguarding quality

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
that reach the freezing temperature without the formation of ice crystals.
Compared to traditional tools, our technology allows you to quickly cool finished
or processing pastry products, dramatically reducing preparation times.

Our series of pastry:

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