Reduce the natural deterioration time of foodstuffs, lengthen storage time significantly and minimise any loss of weight. All of this is possible thanks to the most advanced chilling and freezing processes.
Ineffectual freezing damages the structure of food, turning the water it contains into macrocrystals that break down cells and drain away nutrients. With Nuovair food reaches –18°C at its core, even with temperatures as low as –40°C in the chamber: this forms microcrystals which preserve all the characteristics of freshly-prepared food.
But it's not just about food quality. With our blast chillers, life in the kitchen or lab will never be the same again: from production flow to working hours and the end product offered to the client, every aspect of business will benefit.
Save time and money by buying your ingredients in bulk.
IMPROVED SERVICE AND SAFETY.
Ensure high-quality food and hygiene, as well as a faster service to the customer.
REDUCED WORKING HOURS.
Organize you and your employees' workload more efficiently.
Cook once for the whole week and then revive single portions.
Offer consistently fresh ingredients, even out of season.
ALWAYS IN STOCK.
Freeze your bread once made and then revive it as required, as if it had just come out of the oven.
Prepare all your bread-based products when you want, even just once a week.
REDUCE WORKING HOURS.
Manage your working time so as to avoid night shifts.
Only use what you need and you'll never be short of bread.
A WIDER SELECTION.
Freeze pizza, focaccia and other specialities so that they can go in the oven when needed.
Prepare large quantities of bases, semi-frozen desserts and semi-finished products ready for future use.
No need to worry about cream or semi-finished products perishing.
Freeze ingredients when they're in season or cheaper to purchase in bulk.
Select the cycle you need for chocolate, mousses, chilled desserts...
Display a larger selection of produce to satisfy every request.
HIGHER QUALITY ICE CREAM.
Better volume, structure and taste that last for longer.
Choose whether to bring the product to -12°C for sale, or -18/22°C for storage.
Buy large quantities of the primary ingredients when they are cheaply available and freeze them.
Plan production and lower costs, as well as the number and length of shifts.
Offer customers a wide range of consistently available flavours – be it ice cream, tarts and other products.
BETTER PROFIT MARGINS.
Faster chilling means greater productivity, less loss of weight and lower energy consumption.
MADE TO MEASURE.
Thanks to our experts, find the options that suit your needs.
Build flexibility into production thanks to machinery that is powerful and reliable 24/7.
Increase quality while ensuring maximum food safety and hygiene.
STRAIGHT INTO THE CHILLER.
Straight from cooking, including the option to roll in large trolleys.
Connect the blast chiller directly to your centralized refrigeration system.