MBF920

Included

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

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

It brings the chamber at the ideal temperature for chilling or freezing cycles, before inserting the hot product

Opt for HARD or SOFT cycle for delicate products

To quickly switch loads of products without having to manually set the cycle for each load

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

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

Specially programmed for the treatment of raw fish

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

Heated core probe equipped as standard

Possibility to store up to 99 recipes

Air circulation with an indirect airflow on the product.

Possibility to adjust the speed of the ventilation

It allows you to customize parameters and download data for HACCP purposes (cycles, temperatures and alarms)

To store data and alarms according to the HACCP regulations

Fully built in high quality AISI 304 stainless steel

Designed for easy cleaning: rounded corners, hinged frontal panel, easy to reach technical rooms

Evaporators with cataphoresis treatment

Self-closing door

On request

Possibility to configure the machine with an alternative voltage

It manages a produt’s proofing process. It’s possible to change temperature, duration, percentage of humidity and ventilation speed

The food remains soft, juicy and rich in nutritives

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

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

As an alternative to the heated core probe, on request

As an alternative to the heated core probe, on request

Cycle of ozone sanitization

To enable the monitoring of the cycles and the status remotely