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Allows the core temperature of the product to quickly reach +3°C, reduces the natural evaporation of the food,
retains humidity and prevents bacterial growth after cooking. The blast-chilling function lets you plan
preparations in advance, increase productivity, preserve the taste, colour, aroma and weight and eliminate the risk of
poisoning and waste.
All organoleptic characteristics are maintained thanks to perfect air and temperature control.
Low temperature cooking allows food
to be cooked at up to 85°C while
respecting its nutritional properties
and keeping it juicier thanks to a
gentle cooking process.
Allows leavening while controlling
temperatures. Limits over-drying
and guarantees an optimal level of
hydration at all times. It is possible
to choose between direct and
scheduled leavening: the phases of
scheduled leavening are cooling –
preserving – reactivation –
leavening – holding. Always with
careful humidity control.
It offers several possibilities to use predefined automatic cycles, to use the patented IFR cycle and other functions that facilitate
CONTROL PANEL
daily tasks in food processing.
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During normal freezing, the
liquids in food solidify, forming
macro-crystals that damage the
structure. ARIO blast-freezing
brings the core of the food to -
18°C very quickly but with the
formation of microcrystals that
preserve the organoleptic
characteristics.
It lets you choose the
temperature, ventilation and
thawing time of food before
use. This process takes place in
such a way that microcrystalline
water is slowly reabsorbed into
the food. This is the ideal cycle
for raw and cold products such
as fish or pastry products as it
does not damage the molecular
structure.
3410330_GB
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