Blast chiller, Professional Series, 60 cm

BLAST CHILLING AT +3°C
Quickly lowers the core temperature of just cooked hot food to +3°C. By quickly dropping through the 40°C to 10°C temperature range Freddy blocks evaporation and prevents bacterial proliferation. Ideal for preserving the quality, fragrance, colours and aromas of food, tripling its shelf life. Any cooked food can be blast chilled and kept in the fridge for up to 7 days.
SHOCK FREEZING AT -18°C
As the blast chiller quickly reaches a temperature of -35°C inside the cabinet, the shock freezing cycle rapidly takes food to -18°C at the core. In this way preservation is perfect and when thawed food will be exactly as it was when fresh. Shock frozen food can be kept in the freezer for up to 6-8 months.
GENTLE FREEZING AT -18°C
Ideal for hot and/or delicate food, this cycle lowers the temperature to +3°C, which gradually drops to -18°C at the core: the result is rapid but non-aggressive freezing, essential for delicate food that must be kept in the freezer.
CONTROLLED THAWING
The blast chiller thaws food rapidly with gentle ventilation that preserves the food’s liquid frozen to micro-crystals. Food that has undergone controlled thawing maintains its quality and fragrance perfectly, just as if it were fresh and had never been frozen. Ideal for all food, even the most delicate.
BOTTLE COOLING
It takes just a few minutes to chill wine, cool soft drinks and offer guests fresh aperitifs.Bottles are cooled at a speed of approximately + 1° C per minute, ensuring the pleasure of enjoying drinks at their ideal temperature. You’re always ready when unexpected guests turn up.
HOLDING
This is the function that adapts to the most modern needs and meets all requirements because it allows you to choose the ideal temperature, from -20°C to +80°C, to hold your food, even the most delicate, such as gelato (-12°C), fresh fish (+2°C), and to melt chocolate in a bain-marie (+40°).
LOW-TEMPERATURE COOKING
Low-temperature cooking gently cooks meat and fish, never exceeding a core temperature of +70°C. It enhances flavours, maintains a tender consistency and ensures uniform cooking. For cooking meat and fish, exalting tenderness and flavour.
NATURAL PROOFING
Controlled proofing at constant temperature allows the yeast in bread, pizza and brioches to develop perfectly. All proofed items will have intense flavour, a light structure, just the right crumbliness and are easy to digest. Makes bread, pizza and brioche dough easier to digest.
READY-MADE DISHES
Your food is piping hot just when you want it. By simply programming your coming home time, dishes are first held as if in the fridge, and then taken to the pre-set heating temperature. Enjoy the convenience of coming home to find your meal freshly oven heated.