Special MF functions for Catering
MultiFresh® allows you to choose temperature, ventilation and defrost times of your food products before use. This process is carried out in a sanitised chamber which slows down bacterial proliferation and keeps the texture of the products intact.
5 KG OF PEPPERS
defrosted in 1 hour
The MultiFresh® moderate heat system regenerates food while retaining natural moisture, avoiding oxidation. Set the time you need to serve the product, bringing the food from +3°C to the preferred temperature.
1 COOKED MEAT ROLL
regenerated for 1 hour
Cooking at low temperature
MultiFresh® facilitates several phases of a low temperature cooking cycle and can be custom managed. Your meat and fish dishes remain tender, without losing weight and enhancing the flavour. After cooking, passage to blast chilling or shock freezing is automatic.
10 KG OF COOKED OCTOPUS
blast chilled at +3°C for 8/9 hours
MultiFresh® pasteurises with the utmost safety, allowing you to reach and hold high temperatures before blast chilling (+3°C) or shock freezing (-18°C) your products. Reduced bacterial contamination lengthens the shelf life of the food products.
10 KG OF FILLING
pasteurised and blast chilled at +3°C for 3 hours
MultiFresh® simplifies the natural proofing cycles by monitoring sudden temperature changes. It limits excessive drying and always guarantees an ideal moisturisation level. The programming of times allows you to choose when your products will be perfectly leavened.
MOTHER YEAST LOAVES
leavened in 3 hours
The chamber sanitised by MultiFresh® maintains the temperature of your products unchanged, both in positive and negative. The food products do not undergo alterations, being preserved in the best way possible and eliminating any transfer of odours.
1 SLICE OF BAKED SALMON
held at +65°C throughout the entire service
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.