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PASTRY

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

M15

15 trays GN 1/1 - EN 600×400

M20

20 trays GN 1/1 - EN 600×400

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 ONE

3 trays GN 1/1 - EN 600×400

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

PASTRY DEDICATED FEATURES

PASTRY 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
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.
FANS REGULATION

Possibility to adjust the speed of the ventilation
DRYING CYCLE

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

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.

FANS REGULATION

Possibility to adjust the speed of the ventilation

DRYING CYCLE

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

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
CONTINUOUS CYCLE

To work non-stop while maintaining the overrun for a creamy and spatulable gelato
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

CONTINUOUS CYCLE

To work non-stop while maintaining the overrun for a creamy and spatulable gelato

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

Velvety Line

CG68

20 trays EN 600×400
Operating temperature: -2°C / +8°C

CG70

20 trays EN 600×400
Operating temperature: -10°C / -25°C
30 ice cream tubs

CG78

20 trays EN 600×800
Operating temperature: -2°C / +8°C

CG80

20 trays EN 600×800
Operating temperature: -10°C / -25°C
59 ice cream tubs

EG68 PLUS

20 trays EN 600×400
Operating temperature: -2°C / +8°C

EG70 PLUS

20 trays EN 600×400
Operating temperature: -10°C / -25°C
30 ice cream tubs

EG78 PLUS

20 trays EN 600×800
Operating temperature: -2°C / +8°C

EG80 PLUS

20 trays EN 600×800
Operating temperature: -10°C / -25°C
59 ice cream tubs

VC68

20 trays EN 600X400

VC78

20 trays EN 600x800

Dimensions expressed in: Width x Depth x Height

VIEW CONNECTIVITY LINE RANGE

VIEW ESSENTIAL LINE RANGE

VIEW VELVETY LINE RANGE

PASTRY DEDICATED FEATURES

PASTRY 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

LOW HUMIDITY

Temperature and low humidity mix is the ideal for chocolate
INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
HACCP

To store data and alarms according to the HACCP regulations

LOW HUMIDITY

Temperature and low humidity mix is the ideal for chocolate

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.

HACCP

To store data and alarms according to the HACCP regulations

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