CATERING

BLAST CHILLERS / BLAST FREEZERS

Master Line

Entry Line

M5

5 trays GN 1/1 - EN 600×400

M8

8 trays GN 1/1 - EN 600×400

M10

10 trays GN 1/1 - EN 600×400

MP12

12 trays GN 2/1

M15

15 trays GN 1/1 - EN 600×400

M20

20 trays GN 1/1 - EN 600×400

MCR20

1 trolley 20 trays GN 1/1
Rational / Convotherm / Giorik

MB40

1 trolley 20 trays
GN 1/1 - EN 600x400
GN 2/1 - EN 600x800

MBF230 BIG

1 carrello 20 teglie
GN 1/1 - EN 600x400

MBF420

1 trolley 20 trays
GN 2/1 - EN 600x800

2 trolleys 20 trays
GN 1/1 - EN 600x400

MBF520

2 trolleys 20 trays
GN 2/1 - EN 600x800

MBF620

3 trolleys 20 trays
GN 2/1 - EN 600x800

MBF720

4 trolleys 20 trays
GN 2/1 - EN 600x800

MBF820

5 trolleys 20 trays
GN 2/1 - EN 600x800

MBF920

6 trolleys 20 trays
GN 2/1 - EN 600x800

JOF 923

3 trays GN 2/3

JOF ONE

3 trays GN 1/1 - EN 600×400

E3

3 trays GN 1/1

E5

5 trays GN 1/1 - EN 600x400

E8

8 trays GN 1/1 - EN 600×400

E10

10 trays GN 1/1 - EN 600×400

E15

15 trays GN 1/1 - EN 600×400

E20

20 trays GN 1/1 - EN 600×400

EB40

1 trolley 20 trays
GN 1/1 - EN 600x400
GN 2/1 - EN 600x800

E200

1 trolley 20 trays
GN 1/1 - EN 600x400

E400

1 trolley 20 trays
GN 2/1 - EN 600x800

2 trolleys 20 trays
GN 1/1 - EN 600x400

Dimensions expressed in: Width x Depth x Height

VIEW MASTER LINE RANGE

VIEW ENTRY LINE RANGE

CATERING DEDICATED FEATURES

BLAST CHILLING

Blast chilling from +90°C to +3°C with needle probe or timed
BLAST FREEZING

Blast freezing from +90°C to -18°C with needle probe or timed
CUSTOM CYCLE

The user can configure up to 3 different blast chilling / blast freezing phases and 1 storage phase by customizing temperature, time and ventilation for each phase
LOW TEMERATURE COOKING

The food remains soft, juicy and rich in nutritives
RAW FISH CYCLE

Specially programmed for the treatment of raw fish
THAWING CYCLE

It awakens the food safely and slowly through set durations depending on the load of product inserted
DRYING CYCLE

To prevent the formation of mold and bad smell inside the chamber
COOKBOOK

Possibility to store up to 99 recipes
HEATED PROBE

Heated core probe equipped as standard
3 PROBES

Up to 3 probes can be used at the same time. As an alternative to the heated core probe, on request
HARD OR SOFT CYCLES

Opt for HARD or SOFT cycle for delicate products
INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
HACCP

To store data and alarms according to the HACCP regulations

BLAST CHILLING

Blast chilling from +90°C to +3°C with needle probe or timed

BLAST FREEZING

Blast freezing from +90°C to -18°C with needle probe or timed

CUSTOM CYCLE

The user can configure up to 3 different blast chilling / blast freezing phases and 1 storage phase by customizing temperature, time and ventilation for each phase

LOW TEMERATURE COOKING

The food remains soft, juicy and rich in nutritives

RAW FISH CYCLE

Specially programmed for the treatment of raw fish

THAWING CYCLE

It awakens the food safely and slowly through set durations depending on the load of product inserted

DRYING CYCLE

To prevent the formation of mold and bad smell inside the chamber

COOKBOOK

Possibility to store up to 99 recipes

HEATED PROBE

Heated core probe equipped as standard

3 PROBES

Up to 3 probes can be used at the same time. As an alternative to the heated core probe, on request

HARD OR SOFT CYCLES

Opt for HARD or SOFT cycle for delicate products

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.

HACCP

To store data and alarms according to the HACCP regulations

BLAST CHILLING

Blast chilling from +90°C to +3°C with needle probe or timed
BLAST FREEZING

Blast freezing from +90°C to -18°C with needle probe or timed
CORE PROBE

Core probe included
HARD OR SOFT CYCLES

Opt for HARD or SOFT cycle for delicate products
INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
HACCP

To store data and alarms according to the HACCP regulations

BLAST CHILLING

Blast chilling from +90°C to +3°C with needle probe or timed

BLAST FREEZING

Blast freezing from +90°C to -18°C with needle probe or timed

CORE PROBE

Core probe included

HARD OR SOFT CYCLES

Opt for HARD or SOFT cycle for delicate products

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.

HACCP

To store data and alarms according to the HACCP regulations

STORAGE CABINETS

Connectivity Line

Essential Line

CG30

20 trays GN 2/1
Operating temperature: -2°C / +8°C

CG32

20 trays GN 2/1
Operating temperature: -10°C / -25°C

EG30 PLUS

20 trays GN 2/1
Operating temperature: -2°C / +8°C

EG32 PLUS

20 trays GN 2/1
Operating temperature: -10°C / -25°C

Dimensions expressed in: Width x Depth x Height

VIEW CONNECTIVITY LINE RANGE

VIEW ESSENTIAL LINE RANGE

CATERING DEDICATED FEATURES

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
WI-FI

To enable the monitoring of the cycles and the status remotely
HACCP

To store data and alarms according to the HACCP regulations

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.

WI-FI

To enable the monitoring of the cycles and the status remotely

HACCP

To store data and alarms according to the HACCP regulations

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
HACCP

To store data and alarms according to the HACCP regulations

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.

HACCP

To store data and alarms according to the HACCP regulations