Fast cooling gives the possibility to separate the production phase and the consumption phase; so uncoupled cooking. The kitchen can use the available equipment throughout the day. Result: less peak stress and more economical use of machines and ingredients.

- Increased food quality
- Reduces the workload in the kitchen
- Optimal use of ingredients

Increased quality:
- Retention of taste and appearance
- Preservation of vitamins and nutrients
- Inhibits bacterial growth

• Standard: right-hung self-closing door, equipped with 5 plate support sets (1/1 GN, 60 x 40), core thermometer with 3 measuring points, HACCP alarms, digital display + simple menu control via scroll button
• Climate class: 4
• Cooling capacity at -10 ° C: 711 watts
• Fast cooling capacity: 22 Kg. from + 70 ° C to + 3 ° C in 90 minutes.
• Noise level: 58.2 dB (A)