RAPID COOLING

FROM +90°C TO +3°C AT THE CORE OF THE PRODUCT IN NO MORE THAN 90’.

SOFT

The air temperature in the chamber stays constant at 0°C.

Ideal for blast chilling cooked dishes or delicate products, such as creams, leaf vegetables, escalopes, etc. which can be perfectly preserved at + 3°C for up to 5 - 7 days.

HARD

The air temperature is variable with the smart use of various temperature steps.

Ideal for blast chilling large products, thick products and/or with a full load.

BLAST FREEZING

FROM +90°C TO -18°C AT THE CORE OF THE PRODUCT IN LESS THAN 240’.

SOFT

The lowering of the temperature occurs in two stages: in the first stage, the product is chilled up to + 3°C at the core while in the second stage, it is frozen up to - 18°C.

Negative blast chilling is ideal for freezing raw or semi-processed food (such as meat, fish, fresh pasta, sponge cake, etc.) which can thus be preserved for several months (at – 18°C), whilst keeping the organoleptic properties intact.

HARD

The air temperature in the chamber stays constant at 40°C.

Ideal for effectively tackling challenging situations involving large quantities of product or thicknesses where speed is required.

THE RANGE

A complete range for all requirements

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Do you want to try Alphatech quality?

The range of Alphatech ovens is developed across a broad number of solutions, making it simple to find the one that best satisfies your needs.

Choose your oven and request a quote.