Food Industry

Meat - Fish - Vegetable - Fruit - Gastronomy

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
Positive fast cooling from +37°C to +10°C
Aging at +4°C from 1 day to 120 days
Conservation at +2 +4°C

Deep-frozen meats
Deep-freezing at -30 -40°C and conservation at -18°C

CURED MEATS
Impianti refrigerati per il settore alimentare dei salumi

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
Conservation at 0 +4°C

Deep-frozen fish
Deep-freezing at -30 -40°C and conservation at -18°C

VEGETABLE

FRESH VEGETABLES
Positive fast cooling from +25°C to +4°C
Conservation at +4 +7°C

Deep-frozen vegetables
Deep-freezing at -30 -40°C and conservation at -18°C

FRUIT

FRESH FRUITS
Conservation at 0 +4°C

Deep-frozen fruits
Deep-freezing at -30 -40°C and conservation at -18°C

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

    Refrigeration systems for both artisanal and industrial productions: cabinets and chambers

    • Operating temperature: Positive / Negative
    • Control panel: ELECTRONIC
    • Option: PRO-10 TS touch screen
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  • Sursystem

    Deep-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
    Read more