The blast chiller/freezer reduces cooked food temperature from +90°C to +3°C in less than 90 minutes to -18°C in less than 4 hours, preventing bacterial growth.

The turbo cooling system ensures the chiller maintains a consistent temperature, making it ideal for continuous production.

Food can be safely thawed in a controlled environment with an air temperature of 7°C. The cavity temperature can be adjusted during turbo cooling and thawing cycles. Additionally, artificial intelligence techniques (ARTE) are used to estimate the remaining time for probe-driven processes, making it easier to plan activities.

No water connections are required, and wastewater can be plumbed into the drain or collected in an optional container.

A swinging hinged panel is provided in the ventilator to access the evaporator for cleaning. The door features a hygienic, removable magnetic gasket, and the cavity has rounded corners and a drain for easy cleaning.