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Defrosting, ready-to-eat food and slow cooking
Positive blast chill
Perfect proofing
Freezing: from room temperature to -20°C

Features

Colours

Body

White
Antique white
Stainless steel
Graphite matt
Burgundy red

Finish

Brass
Burnished
Chrome

General features

Number of functions
11

Cavity

Muffle
AISI 304 stainless steel muffle
Capacity
40 L

Consumption

Maximum input
300 W

Functions

Proofing
Proofing

This function allows the dough to leaven by choosing three different operating modes: “Immediate”, “Stored”, “Delayed”. In each case, the machine allows the air temperature, the duration and the moist level to be set for perfect proofing control.

Slow cooking
Slow cooking

This function allows food to be cooked slowly at a low temperature. It is the ideal cooking method for sous vide because it preserves the structure of the food, does not subject it to high thermal stress and maintains its nutritional values.

Ready-to-eat foods
Ready-to-eat foods

This function allows you to quickly bring a food to the eating temperature, or to program its availability at the desired temperature, delaying heating of the food for up to 10 hours.

Blast chilling
Blast chilling

This function allows the core temperature of food that’s just been cooked to be reduced rapidly, bringing it to +3°C, a useful level to interrupt the cooking process and prepare the food for subsequent processing.

Microcrystalline freezing
Microcrystalline freezing

The freezing process quickly brings the food to a temperature of -18°C with the microcrystalline technique. This method prevents excessive loss of liquids and the consequent loss in weight in the subsequent defrosting stage.

Pre-cooling
Pre-cooling

By cooling the air inside the cell, the machine is prepared for the blast chilling and freezing functions in an ideal manner, thereby reducing the subsequent cycle times and consumption.

Chilled beverages
Chilled beverages

It is very simple to chill a drink and bring it to the perfect serving temperature: simply indicate the number of bottles and the time. The internal ventilation will prepare them for the best taste.

Cooling
Cooling

This function makes it possible to speed up the acclimatisation process of just baked foods before eating them or to cool them quickly for the preparation of other foods.

Defrosting
Defrosting

The blast chiller controls the defrosting stage of a food according to the “controlled air temperature” method. Food defrosts progressively, retaining texture and structure.

Raw fish
Raw fish

This function allows the machine to perform a storage cycle at -30°C for over 24h, which is useful to prevent Anisakis parasite contamination in raw fish products. At the end of the cycle, it must be kept at -18°C.

Storage at 0°C
Storage at 0°C

This function is useful for blocking and inhibiting bacterial growth in foods.

Measurements

Download

Data sheet
Collection catalogue
Measurements