Positive or Negative Chilling
The SOFT and HARD functions give you the possibility of setting the required chilling mode, positive or negative, with excellent results in food management.
When a cooked food is left to cool naturally, between +65°C and +10°C, you can observe an increase of the bacterial load that causes quality deterioration and especially affects food safety, with the risk of intoxication for the consumer. For this reason, the chiller is essential for the chefs, if they want to preserve what they cook for a later use. Lowering the temperature to +3°C in less than 90 minutes, the chiller blocks bacterial proliferation and food dehydration. Taste, fragrance, colour do not change while security and duration of storage increase. Chill, thanks to its range of 9 models and different capacities, allows the chef to work in total safety, organizing his activities and providing customers with an extensive menu, with a quick and efficient service.
The food freezing process is just as important for Moduline. In fact, all the chillers and freezers of the Chill range are manufactured in order to ensure positive chilling, but at the same time are equipped with power and technology to achieve freezing temperatures, at -18°C at the core, in less than 240 minutes. The power of the compressor unit, in fact, ensures the temperature of -40°C in the cooling cavity and the productivity declared in the correct times, while preserving the quality of the final result. The close relationship between the short time and the low temperature allows the formation of micro-crystals of the water molecules to be found in food and accordingly the same molecular structure remains unchanged. Thanks to the selection of the type of chilling, or the specific saved program (function available in the D version), Chill allows you to cool and store cooked or raw food, thus ensuring the consumer savings of raw materials, quality of presentation and food safety, also after thawing.