Blast Freezer

The scientific application of refrigeration techniques of refrigeration is a great help for bakers and pastry makers because it allows them to organize their work in a more rational way as well as increase the variety of products and reduce waste.

Advantages:

- Blast chilling to +3°C: When products cool down at room temperature, the bacteria naturally present in them can multiply quickly. Rapid cooling prevents this phenomenon from happening and increases the freshness of products;

- Freezing at -18°C: the freezing prevents the formation of macrocrystals, which are responsible for the cellular breaking and for the consequent degradation of the organoleptic properties of products;

- Blast chilling can take place in two ways:

• through the setting of a time defined by the user;
• through the use of a probe which measures the temperature in the centre of the product.

- The multilanguage touch screen control panel allows the facilitated use of a wide range of functions created to simplify the work of bakers and pastry makers: 99 customizable cycles, up to 4 phases in each cycle;

- Long lasting AISI 304 stainless steel, ensuring stability and easy cleaning;

- Rounded inside corners and angles to facilitate cleaning for better hygiene;

- Indirect air circulation to maximise the homogeneity of the temperature.