BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
BLAST CHILLERS / SHOCK FREEZERS - ISO LINE Inside and outside made of Stainless Steel , except for external bottom made of Galvanized Steel. Internal rounded corners. Insulation in CFC free polyurethane high pressure injected. Insulation thickness 60 mm.Removable upper top.Self-closing door with magnetic gasket.Electronic front control panel with room PTC probe and temperature core probe. Ventilated cooling with air shaker. Tropicalized and easy extractable condensing unit (ambient temperature +43°C and relative humidity of 65%) with gas R404A/R507. Blast chillers designed also for remote condensing unit. Opening back side and extractable unit for an easy cleaning. Time evaporator defrosting (made at the end of the cycle) and lower condense water tray. Cycles set with the core probes at +3°C and -18°C or at proper time. Adjustable Stainless Steel feet(60/90 H mm).Suitable for GN 1/1 grids and 600x400 pans. Personalization options available. Standard set up: Room PTC probe and temperature core probe, Stainless Steel Runners (6 for AT03ISO – 10 for AT05ISO – 14 for AT07ISO – 20 for AT10ISO)
Blast Chillers TEFCOLD blast chillers are perfect for a fast and hygienic cooling of food in professional kitchens. They are available in different sizes.
Blast Chillers TEFCOLD blast chillers are perfect for a fast and hygienic cooling of food in professional kitchens. They are available in different sizes.
Blast Chillers TEFCOLD blast chillers are perfect for a fast and hygienic cooling of food in professional kitchens. They are available in different sizes.
Blast Chillers TEFCOLD blast chillers are perfect for a fast and hygienic cooling of food in professional kitchens. They are available in different sizes.
Blast Chillers TEFCOLD blast chillers are perfect for a fast and hygienic cooling of food in professional kitchens. They are available in different sizes.
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.
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 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.
