BAKERY

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 GN1/1 - EN600×400

MP12

12 trays GN2/1

M15

15 trays GN1/1 - EN600×400

M20

20 trays GN1/1 - EN600×400

MCR20

1 trolley 20 trays GN1/1
Rational/Convotherm/Giorik

MB40

1 trolley 20 trays GN1/1
GN2/1 EN600x400 - EN600x800

MBF230 BIG

1 trolley GN1/1
GN2/1 EN600x400 - EN600x800

MBF420

1 trolley 20 trays GN1/1 - EN600x400
2 trolleys 20 trays GN1/1 - EN600x400

MBF520

2 trolleys 20 trays GN2/1
EN600x800

MBF620

3 trolleys 20 trays GN2/1
EN600x800

MBF720

4 trolleys 20 trays
GN2/1 - EN600x800

MBF820

5 carrelli 20 teglie GN2/1
EN600x800

MBF920

6 trolleys 20 trays
GN2/1 - EN600x800

JOF 923

3 teglie GN2/3

JOF ONE

3 trays GN1/1 - EN 600×400

E3

3 trays GN1/1

E5

5 trays GN1/1 - EN 600x400

E8

8 trays
GN1/1 - EN 600×400

E10

10 trays
GN1/1 - EN 600×400

E15

15 trays
GN1/1 - EN 600×400

E20

20 trays
GN1/1 - EN 600×400

EB40

1 trolley 20 trays
GN1/1 - EN 600x400
GN2/1 - EN 600x800

E200

1 trolley 20 trays
GN1/1 - EN 600x400

E400

1 trolley 20 trays
GN2/1 - EN 600x800

2 trolley 20 trays
GN1/1 - EN 600x400

Dimensions expressed in: Width x Depth x Height

VIEW MASTER LINE RANGE

VIEW ENTRY LINE RANGE

BAKERY 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.
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.

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.
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.

HACCP

To store data and alarms according to the HACCP regulations

STORAGE CABINETS AND RETARDER PROVERS

Connectivity Line

Essential Line

Floury Line

CG30

20 trays GN 2/1

CG32

20 trays GN 2/1

CG68

20 trays EN 600X400

CG70

20 trays EN 600X400
30 ice cream tubs

CG78

20 trays EN 600x800

CG80

20 trays EN 600x800
59 ice cream tubs

EG30 PLUS

20 trays GN 2/1

EG32 PLUS

20 trays GN 2/1

EG68 PLUS

20 trays EN 600X400

EG70 PLUS

20 trays EN 600X400
30 ice cream tubs

EG54 PLUS

54 ice cream tubs

EG78 PLUS

20 trays EN 600X800

EG80 PLUS

20 trays EN 600X800
59 ice cream tubs

FL700

20 trays EN 600x400

FL700B

20 trays EN 600x400

FL900

20 trays EN 600x800

FL900B

20 trays EN 600x800

FL40

1 trolley 20 trays
EN 600x400 - EN 600x800

FL220

1 trolley 20 trays
EN 600x400

FL410

1 trolley 20 trays
EN 600x800

Dimensions expressed in: Width x Depth x Height

VIEW CONNECTIVITY LINE RANGE

VIEW ESSENTIAL LINE RANGE

VIEW FLOURY LINE RANGE

BAKERY 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

PROOFING COOKING

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

Temperature and low humidity mix is the ideal for chocolate
COOKBOOK

Possibility to store up to 100 recipes
INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
FANS REGULATION

Possibility to adjust the speed of the ventilation
HACCP

To store data and alarms according to the HACCP regulations

PROOFING COOKING

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

LOW HUMIDITY

Temperature and low humidity mix is the ideal for chocolate

COOKBOOK

Possibility to store up to 100 recipes

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.

FANS REGULATION

Possibility to adjust the speed of the ventilation

HACCP

To store data and alarms according to the HACCP regulations