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New systems for refrigeration in pastry industry
The introduction of new refrigerating systems in pastry industry has improved the work organization in production units, the product quantity and quality and, last but not least, the profits. The most significant innovation is the increased use of blast chillers and shock freezers with both positive and negative temperature
Refrigerated cabinets and tables
The logical consequence of a perfect blast chilling and shock freezing process is an accurate storage.
EVERLASTING refrigerated storage equipment, available in Cabinet and Table versions, are the perfect devices for a correct temperature and humidity check of pastry products. Thanks to specific canalizations, the distribution of cold air inside the rooms is homogeneously and indirectly guaranteed on the product, so as to avoid differences in temperature, de-hydration and surface spoiling.
Models are available with positive (-2°/+10°C) and negative (-10°/-25°C) temperature for 60 x 40 and 60 x 80 trays insertion.
Refrigerated cabinets
•Stainless steel AISI 304 18/10 •inside with rounded corners •60 mm insulation thickness •capacity: 60 x 40 trays for model BN1 and 60 x 80 trays for model BN2 •supports for slide-ways with 35 mm pace easily removable without using tools •air-cooled refrigerating unit •electronic control panel •key for choice between two humidity levels •automatic defrosting and evaporation of condensate water •self-closing doors •internal light • key lock
Refrigerated tables
•Stainless Steel AISI 304 18/10 •Inside with rounded corners •50 mm insulation thickness •capacity: 60 x 40 trays •Slide-way and wire-shelf supports easily removable without using tools •Air-cooled refrigerating unit •Prearranged models with remote condensing unit •Electronic control panel •Automatic defrost and evaporation of condensate water •Self-closing doors