With the crucial link between cooking and holding, thanks to its high cooling power and respective ventilation, Alphachill quickly chills products, blocking the spread of bacteria, preventing moisture loss, and thus protecting the food’s original sensory properties.
Alphachill is fundamental in new kitchen organisation systems, where preparation, cooking, blast chilling, holding and reheating are all consecutive stages of a single working system, which separates meal production times from service times (distribution and consumption).
RAPID COOLING
FROM +90°C TO +3°C AT THE CORE OF THE PRODUCT IN NO MORE THAN 90’.
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.
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’.
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.
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.
