Compact 3-tray units for pâtisseries up to two-trolley industrial blast freezers. Probe-controlled cycles, stainless steel cabinets, and service-friendly refrigeration in the sizes European kitchens actually use.
Sanyo low-temperature condensing unit, pulls down to −35 °C within 1–2 hours, stainless steel cabinet, hinged door, digital controller.
Every machine runs probe-controlled cycles and exports a log — chill, freeze, gelato, hold, defrost — with time and core temperature recorded.
| Cycle | Core target | Typical time | Used for | Recording |
|---|---|---|---|---|
| Hard chill | +90 °C → +3 °C | 90 min up to 10 kg | Cooked dishes, sauces, plated meals | Probe + USB HACCP log |
| Hard freeze | +90 °C → −18 °C | 240 min up to 7 kg | Pastry, pasta, fish portions, dough | Probe + USB HACCP log |
| Soft chill / delicate | +90 °C → +3 °C | 120 min, gentle air | Seafood, dairy desserts, plated fine dining | Probe + USB HACCP log |
| Gelato & pastry | −12…−18 °C | Recipe cycles | Artisan gelato, viennoiserie, chocolate | Recipe memory, 99 programs |
| Conservation hold | −18 °C | Automatic | End of cycle until unloading | Alarm on door open, probe fault |