Special MF functions for Breadmaking
MultiFresh® optimises the organisation of work and reduces waste, allowing you to meet sudden requests with greater flexibility. A better management of work shifts – also with overnight proofing –allows you to cope with sales peaks quickly, ensuring a consistently broad offer and reducing weekly working hours. The MultiFresh® ultrarapid shock freezing cycle prevents macro-crystals from forming, thus keeping the texture of the products unchanged. During defrosting, instead, it prevents bread crust from coming off as a result of the igloo effect.
MultiFresh® allows you to shock freeze:
- the unleavened raw dough strong> giving the possibility to preserve it and, then, defrost it and leaven it in MultiFresh®, finding it ready to be cooked;
- the pre-made raw dough strong> so, when needed, the preserved dough can be cooked;
- the precooked bread strong> with the possibility to store it and then be regenerated at any time, finishing baking it in the oven.
With MultiFresh® you can control sudden temperature changes during proofing cycles and preserve the natural moisture of your products. Program your time and choose when you want to find your products perfectly leavened, before blast chilling or shock freezing them.
leavened in a pan for 3 hours
The MultiFresh® heating cycle regenerates your blast frozen products and brings them to service temperature without changing their texture. By controlling the time, ventilation and temperature, you can decide when your products will be ready to be used.
from frozen, regenerated in 1 hour and a half up to the desired temperature
MyA: Freshness at your fingertips
Create your favourites
Gather your favourite cycles in a dedicated area to quickly start and manage the production processes you use more often.
After the start of each cycle, the parameters can be modified and new settings recorded to re-create your ideal cycle each time
For perfect customisation of each process, for all the phases of each cycle you can vary the air temperature, core temperature, time and ventilation.
The MultiFresh® continuous cycle allows you to work non-stop, blast chilling or shock freezing different types of food, even boiling hot.
HACCP (Hazard-Analysis and Control of Critical Points) is the protocol which regulates and prevents possible food contamination. It is based on monitoring the processing points of food subject to the risk of contamination and identifies the most suitable systems for prevention.
The first relevant European standard was in 1993 (Directive 43/93/EEC), later replaced by EC Regulation 178/2002 and by EC Regulation 852/2004. In compliance with standards in force, MultiFresh® allows you to record the work carried out in each process, indicating the progress parameters of each individual cycle. All the data can be downloaded via WiFi or USB.
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