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 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

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 TEMPERATURE LIGHTING

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

Specially programmed for the treatment of raw fish
OPTIONAL 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
3 PROBES

Up to 3 probes can be used at the same time
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