Blast chiller Multifunction Exploit

From the Friulinox experience and research comes a range of blast chillers at the height of technology, flexibility, and design. Machines created for your daily needs that project directly into the future, to manage any work cycle with absolute ease and a limitless level of customization.

Multifunction cabinet with hot and cold functions (range of control from +85° C to -40° C) or in the blast chilling only version (range of from +45° C to -40° C ). Whatever your choice, you are sure to count on the best performance and many recipes already uploaded, for all your preparations, can be viewed with a touch on the displayand customizable even remotely, thanks to standard connectivity.

Exploit multifunction blast chillers ensure exceptional levels of uniformity, replicability e flexibility of performance, optimizing your most precious values like never before: time, space and the ingredients of each recipe.

Just tap the full touch display to select recipes ready to use, or to create new ones, thanks to an operational interface that adapts to all levels of experience: from the Michelin-star chef, to the non-specialized operator. Web connectivity permits the continuous updating of the recipe book and the remote management of work cy-cles: to optimize, plan and multiply your successes.

A language made of images and symbols guides the user and helps him with already optimized recipes: alternatively, you can directly control all the functions, always with extreme immediacy

The 7” or 5” full touch screen displays all the notifications about ongoing tasks and maintenance operations.

All the functions can also be managed via the web, without any limit in terms of distance and time: always with maximum versatility, simplicity of interface and possibility of customization.

Monitor cycles and alarms, anytime and from anywhere: another advantage of connectivity, to always have everything under control.

Positive and negative blast chilling, thawing, proofing and retarder-proofer, pasteurization, slow cooking, maintaining the temperature, drying...are just some of the functions that can be managed immediately and precisely, individually or by connecting them in a single flow.

Negative and Positive Blast ChillingT

o reach - 18° C (freezing) or + 3° C (refrigeration) at the core, with speed and uni-formity thanks to the airflow designed to optimize the thermal exchange.

Thawing

It reduces the loss of liquids and therefore the weight of the frozen foods, while main-taining the sensory charac-teristics.

Proofing and retarder-proofer

It controls and rationalizes the proofing process, opti-mizing times, schedules, and the use of raw materials.

Slow cooking

Ideal for sous vide and cook-ing in a jar, also for multiple preparations and also without operators.

Maintaining temperature

The ideal temperature to bring hot or cold dishes to the table, or during the process of preparation and serving ice cream.

Pasteurization

Increases the preservation time of the food, to be able to store it safely.

Yogurt

A specific function to make creamy yogurts rich in natural nutrients.

Chocolate

From slow melting to crystal-lization, you always have perfect results thanks to the low level of humidity.

Dehydrated foods

To preserve mushrooms or create garnishes, infusions, freeze-dried products starting from fresh fruit.