EN
it
es
de
Refrigeration systems for both artisanal and industrial productions: cabinets and chambers
- Operating temperature: Positive / Negative
- Control panel: ELECTRONIC
- Option: PRO-10 TS touch screen
The food safety future is in the innovative cold, applied to the production and conservation techniques of fresh and deep-frozen products.
The refrigeration systems for small, medium and large productions guarantee the care and control of food, avoiding bacterial proliferation and improving product quality.
The cold is designed by process and foodstuffs, in compliance with HACCP regulations and EU directives, to meet all hygiene and safety requirements for the necessary warranties of the consumers.
MEAT
|
FRESH MEATS Deep-frozen meats |
CURED MEATS
|
Aging with humidity control > very important factor for the whole process, including the drying phase Parameters for cured meats of medium size Temperature +18 +20°C for the first 24 h +18 +16°C for the following 24 h +12 +15°C for the following days of drying with a variable duration between 7-8 days +10 +12°C for the aging |
FISH
|
FRESH FISH Deep-frozen fish |
VEGETABLE
|
FRESH VEGETABLES Deep-frozen vegetables |
FRUIT
|
FRESH FRUITS Deep-frozen fruits |
GASTRONOMY
|
GASTRONOMY PREPARATIONS Blast chilling from +90°C to +3°C within 90 minutes Deep-freezing from +90°C to -18°C with cycles from 120 to 240 minutes, according to the type of products. |
-
Modularsystem
Read more -
Sursystem
Read moreDeep-freezing cabinets and chambers for bread, pastry and food in general
- Operating temperature: -30 / -40°C
- Control panel: ELECTRONIC
- Option: PRO-10 TS touch screen