bakery, pastry and
food industry in general
Cabinets and chambers for small, medium and large productions
Industrial tunnels with automatic handling
- Deep freezing is a special freezing process consisting in lowering the food temperature quickly, with the formation of ice micro-crystals that do not damage its biological structure.
- The freezing allows to preserve all the nutritional and organoleptic characteristics: the structure and taste of the products indeed remain intact and are comparable to the fresh ones.
- It is a natural process, with the absolute absence of preservatives and maximum safety from contamination, in full compliance with health and hygiene standards.