BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS VISION The VISION blast chiller can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see quality and economic benefits.
BLAST CHILLERS/FREEZERS GN1/1 - GN2/1 The best partner of a chef. Rationalise your work, enrich your menu, reduce waste and increase profits. The Coldline blast chiller will change the way you work forever. The quick cold technology protects the food from bacterial attack, extends storage times and reduces the weight loss due to evaporation, maintaining the hallmark quality of your cooking. The traditional cooling of a cooked food product at room temperature or in a refrigerator causes a rapid deterioration. With the Coldline blast chiller storage times are extended, while keeping the shape, aroma and flavour of your dishes unaltered. You can chill blast a food product at +3°C, even on a pre-prepared portion, and regenerate it in the oven just before serving. Alternatively, deep-freeze at -18°C and store dishes to be used even several months later, with an absolute guarantee of quality. You can effectively combine the use of the blast chiller with the direct purchase of raw materials from local producers, according to the most recent initiatives in this field. By doing so you will always have fresh, affordable and traceable products.
BLAST CHILLERS/FREEZERS GN1/1 - GN2/1 The best partner of a chef. Rationalise your work, enrich your menu, reduce waste and increase profits. The Coldline blast chiller will change the way you work forever. The quick cold technology protects the food from bacterial attack, extends storage times and reduces the weight loss due to evaporation, maintaining the hallmark quality of your cooking. The traditional cooling of a cooked food product at room temperature or in a refrigerator causes a rapid deterioration. With the Coldline blast chiller storage times are extended, while keeping the shape, aroma and flavour of your dishes unaltered. You can chill blast a food product at +3°C, even on a pre-prepared portion, and regenerate it in the oven just before serving. Alternatively, deep-freeze at -18°C and store dishes to be used even several months later, with an absolute guarantee of quality. You can effectively combine the use of the blast chiller with the direct purchase of raw materials from local producers, according to the most recent initiatives in this field. By doing so you will always have fresh, affordable and traceable products.
BLAST CHILLERS/FREEZERS GN1/1 - GN2/1 The best partner of a chef. Rationalise your work, enrich your menu, reduce waste and increase profits. The Coldline blast chiller will change the way you work forever. The quick cold technology protects the food from bacterial attack, extends storage times and reduces the weight loss due to evaporation, maintaining the hallmark quality of your cooking. The traditional cooling of a cooked food product at room temperature or in a refrigerator causes a rapid deterioration. With the Coldline blast chiller storage times are extended, while keeping the shape, aroma and flavour of your dishes unaltered. You can chill blast a food product at +3°C, even on a pre-prepared portion, and regenerate it in the oven just before serving. Alternatively, deep-freeze at -18°C and store dishes to be used even several months later, with an absolute guarantee of quality. You can effectively combine the use of the blast chiller with the direct purchase of raw materials from local producers, according to the most recent initiatives in this field. By doing so you will always have fresh, affordable and traceable products.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
BLAST CHILLERS/FREEZERS GELATO The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods. The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work. When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy. Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.
