Shock freezing down to -18°C at the core of the product, without damaging the structure and respecting the characteristics of the food.
Positive temperature +3°C and negative temperature -18°C at the core of the product, without time limits and without cycle interruptions by continuous insertion of food.
Three products: all in less than 1 square meter
Chilling, vacuum packing and preservation, three functions in less than one square meter. A solution that optimises the layout of the commercial kitchen.