Restaurace českého pavilonu na EXPO 2015
It makes food last longer
It is also known as rapid cooling and lets you lower the temperature of the foodstuffs from +95°C to +3°C in less than 90 minutes causing a true thermal shock which prevents the proliferation of bacteria.
It guarantees the texture, appearance, flavour and aroma of food
Also known as rapid freezing, it allows you to lower the temperature of food to -18°C in less than 240 minutes, thus obtaining small water crystals and preserving the food molecules.
It guarantees the elimination of the Anisakis parasite
The parasite dies at temperatures exceeding 60°C or if frozen for prolonged periods of time. To safeguard consumers, the Ministry of Health has brought in a law that requires restaurants to freeze food to -20°C for at least 24 hours before serving it.
You can program the thawing foods
This is a programme that allows the chef to choose the time when the food will be ready. Combichill will switch automatically on bringing the food back to a positive temperature in a reasonable time without damaging the structure and texture, appearance, flavour and aroma of the food.
The cycle that lets you produce even at night
One of the most important ingredients in the kitchen is time. Slow cooking is a special cycle, also known as cooking at a low temperature, which brings out the goodness in the product. The slow cooking cycle is indicated for certain types of meat and fish. Using this cooking technique allows you to enhance the flavours and colours of the food, to cut down on weight loss and dissolve the connective tissues that make the meat hard. After the slow cooking cycle, Combichill activates a negative or positive chill cycle or maintains the temperature at +65°C.
|Model||BC 1411 Combi|
|Capacity||14 x GN1/1|
|Chilling capacity +90°C>+3 °C||55 kg|
|Freezing capacity +90°C>-18 °C||35 kg|
|Dimensions (W x H x D)||800 x 2025 x 825 mm|
|Total power||3 kW|
|Heating power||1,5 kW|
|Fuse protection||16 A|
|Coolant||R 404 A|