valutazioni - 4, GPA: 3.8
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Facilità d'uso
This is why Delfield, utilizing its experience in refrigeration, created the ConvoChill range of blast chillers/freezers. These machines are designed to improve the quality and organization of the work in restaurants, confectioneries, bakeries and ice-cream shops. Great power, versatility and reliability are the most evident features of ConvoChill blast chillers/freezers. Thousands of operators all over the world are already successfully using Delfield blast chillers/freezers, thus improving their work, leaving more time for creativity. By Shock freezing We all know what frozen food is, but perhaps we don't all know that the food's organoleptic qualities are maintained only if the freezing is done quickly (shock freezing). During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed. Thanks to an air temperature of -40....C, the Tecnomac blast freezer lowers the temperature at the core of the food to -18....C in under 240 min, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavour. +194....F -0....F +194....F -0....F 32....F WITHOUT BLAST FREEZER: MACRO-CRYSTALS WITH BLAST FREEZER: MICRO-CRYSTALS 0The Functions ByShock freezing We all know what frozen food is, but perhaps we don’t all know that the food’s organoliptic qualities are maintained only if the freezing is done quickly (shock freezing). During the process of freezing, all the water molecules turn into crystals, the faster the freezing, the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed. Thanks to an air temperature of -40.F, the ConvoChill blast freezer lowers the temperature at the core of the food to 0.F in approximately 240 minutes, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavor. Shock freezing We all know what frozen food is, but perhaps we don't all know that the food's organoleptic qualities are maintained only if the freezing is done quickly (shock freezing). During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed. Thanks to an air temperature of -40....C, the Tecnomac blast freezer lowers the temperature at the core of the food to -18....C in under 240 min, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavour. +194....F -0....F +194....F 32....F WITHOUT BLAST FREEZER: MACRO-CRYSTALS WITH BLAST FREEZER: 0Shock freezing We all know what frozen food is, but perhaps we don't all know that the food's organoleptic qualities are maintained only if the freezing is done quickly (shock freezing). During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed. Thanks to an air temperature of -40....C, the Tecnomac blast freezer lowers the temperature at the core of the food to -18....C in under 240 min, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavour. +194....F -0....F +194....F -0....F 32....F WITHOUT BLAST FREEZER: MACRO-CRYSTALS WITH BLAST FREEZER: MICRO-CRYSTALS 0The Functions ByShock freezing We all know what frozen food is, but perhaps we don’t all know that the food’s organoliptic qualities are maintained only if the freezing is done quickly (shock freezing). During the process of freezing, all the water molecules turn into crystals, the faster the freezing, the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed. Thanks to an air temperature of -40.F, the ConvoChill blast freezer lowers the temperature at the core of the food to 0.F in approximately 240 minutes, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavor. Shock freezing We all know what frozen food is, but perhaps we don't all know that the food's organoleptic qualities are maintained only if the freezing is done quickly (shock freezing). During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed. Thanks to an air temperature of -40....C, the Tecnomac ...