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Les langues disponibles
3.8 Programs
BLAST CHILLING
With this program it is possible to store food in the refrigerator for 5-7 days. The
GB
rapid cooling to +3°C stops the evaporation of water from freshly baked products. By
reducing the exposure of the food in the temperature range of bacteria proliferation, it
lengthens the storage time of the food itself.
DEEP FREEZING
The rapid cooling process to -18°C allows foods to be stored for several months. The
organoleptic qualities of the food: flavour, aroma and appearance are maintained by
the rapid solidification of the water, that avoids tearing the fibres.
PRE-COOLING
Pre-cooling optimises preparation times in the kitchen as it takes place during the
preparation of the recipes. Pre-cooling reduces the execution time of programs that
include operations such as blast chilling and deep freezing very hot foods by cooling
the internal parts of the equipment.
COOLING
When freshly cooked food cannot be consumed immediately because it is too hot,
this program ac-celerates the cooling process without having to wait for natural
acclimatisation.
BEVERAGES
A wine cellar is used to store beverages at the desired temperature. However, blast
chillers are very helpful when there is not enough time to cool down a bottle. This
program reduces the temperature of a drink according to the available time.
0°C PRESERVATION
This program aims to preserve the organoleptic properties of raw foods and it is
suitable for preserving foods such as meats, fish and vegetables for a few hours
before their preparation.
RAW FISH
Incorrect storage of fishery products may cause health risks in relation to contamination
by Anisakis, a parasite that can be eliminated by prolonged cooking processes or
freezing and storage at -30°C (sanitation). This program uses the high performing
chiller to reproduce the sanitisation process at home.
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