Blast chilling and deep-freezing

Cold is the best friend of quality in the kitchen: it optimises organisation,
safeguards the quality of dishes and raw materials, reduces waste

The quality of fresh products, available at all times

Blast chilling food preserves its freshness, quality, nutritional properties, colour, and fragrance. It extends the life of food by up to 4 times compared to standard storage, preventing the formation of ice macro-crystals, reducing waste and making raw materials and ready meals available at the right time and with the quality of express cooking.

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