Abbattitore

Blast chilling lowers the temperature of cooked food to +3C allowing you to store food for longer and serve it at a later date, tasting as fresh as if it had just been cooked. Traditionally once hot food cools, steam is released, evaporating and dispersing the nutrients. Food is then depleted of vitamins, proteins, minerals and flavour. 

Rapid freezing is a very fast process that lowers the core temperature of the food to -18°C. Unlike freezing, rapid freezing produces microscopic crystals that do not damage the food fibres, allowing taste, look and smells of foods to remain unaltered.

At the end of each cooling cycle, the blast chiller goes automatically into temperature conservation mode, keeping food at the correct temperature. This function can be used to keep desserts and ice cream at an optimal temperature ready to serve, allowing taste and consistency to be enhanced.

This type of defrosting allows food to be defrosted quickly and evenly, without partially cooking the food and compromising on the quality. The process keeps the food hydrated, prevents oxidization and changes in colour and consistency. 

This function creates the perfect proving conditions by keeping the dough at the right temperature for the right time, without sudden changes in humidity levels. The proving cycle has up to 3 steps which can be selected to allow you to obtain extremely light and digestible doughs using a minimum amount of yeast.

The drinks cooling function allows you to quickly chill bottles (1° per minute) in order to enjoy wine and other drinks at the optimal temperature, within a few minutes. The shelf inside the appliance is double-sided with a straight side for foods and a undulated side specially designed for inserting bottles (up to 9 standard sizes or 4 magnums)

This function allows dishes to be cooked at a constantly low temperature (75°C), far lower than traditional cooking temperatures available, resulting in tender, juicy meats with enhanced flavours and preserved aroma and consistency.