Always one
step forward
Offer a greater number of dishes on the menu and reduce customer waiting time at the table by always offering healthy and natural food.
Blast chilling and Blast freezing
In a very short time, it blast chills and freezes fresh or cooked food to the core.
Slow cooking
It cooks food at a low temperature, evenly and in large quantities.
Retarding proofing
Regulates and controls leavening, optimising times and schedules according to your needs.
Thawing
Quickly defrost your dishes only when they are ordered, reducing waste and optimising profits.
Pasteurization
Increases storage time safely by eliminating pathogenic microorganisms.
Dehydration
Gently dehydrates and dries food, extending its shelf life.
Holding +65°C
Warm food, ready to serve for the duration of the service.
Conservation +6°C
Preserves food perfectly, ensuring maximum food safety.
Working 24/7,
linked cycles
also at night.
Set the working cycles with cold and hot functions in automatic linked sequence. This allows you to choose the most suitable cycle for the food to be processed and to start processing even at night so that the preparations are ready in the morning. Time is optimised while respecting the organoleptic qualities of the food.
Solutions for
your success
Plan
the job
Organize the workload of the staff and equipment with a remarkable saving on preparation costs.
Production
times
Quickly cool and freeze the hot freshly baked foods by speeding-up the production times.
Less
waste
Prepare large quantities of food in order to store and regenerate them as just baked, at any time and without waste, depending on customers orders.
A recipe book designed for you.
A rich recipe book at your service, with cycles studied and designed to speed up your work and guarantee high quality standards in the preparation of meat, fish, vegetables, desserts and sauces.
Ensured food
security
Talent blast chiller allows to quickly lower the core temperature of foods up to +3°, in accordance with the estimated times of HACCP standards. Offer fish crudités, sushi or sashimi with the dedicated sanification cycle. The safe solution for quickly freezing fish up to -20°C for 24 hours and block the anisakis danger.
REDUCTION OF BACTERIAL LOAD
- +90°C
No bacterial growth
- +65°C
Starting of bacterial growth
- +40°C
Maximum growth
(duplication of bacteria every 20 mins) - +3°C
Block of bacterial growth
Display touch 7”
Simple and intuitive multilanguage graphic interface.
- Up to 100 storable
programs - Hard and soft cycles
- List of favorite programs
- Haccp alarms
- Preloaded recipes
- Multilingual
IT | EN | FR | DE | ES | PT | RU
The style you were looking for.
An elegant and clean design in the two variants Stainless steel and Black made with high quality materials and excellent finishes to ensure durability and ease of cleaning.
Smart
solutions
Technical details that
make the difference.
-
Easy cleaning
Inspectable cataphoresis-treated evaporator
-
Ergonomic handle
Samaref design for maximum comfort
-
3 points core probe
Perfect temperature and easy extraction from the frozen food