Special MF functions for Confectionery
The MultiFresh® heating cycle regenerates your products and brings them to the temperature you want without changing their texture. By controlling the time, ventilation and temperature, you can decide when the product will be ready to be used.
regenerated in 2 hours
Cooking at low temperature
MultiFresh® allows you to cook at a low temperature even food with a more delicate texture, like meringues. Offer your customers only home made confectionery, without needing to recur to ready-made products.
20 KG OF MERINGUES
cooked at low temperature for 6/8 hours
By using the appropriate MultiFresh® cycle, you can melt chocolate at +40°C without needing to use other equipment. Optimise your production by concentrating your activities on one machine only capable of managing the different processes on its own.
3 KG OF CHOCOLATE
melted in 4 hours
With MultiFresh® you can control sudden temperature changes during proofing cycles and preserve the natural moisture of your products. Customise every parameter and program the processing time, choosing when you want to find your products perfectly leavened.
leavened in 3 hours
MultiFresh® guarantees maximum safety during pasteurisation in hermetically-sealed containers. By reaching and holding high temperatures before the blast chilling or shock freezing cycles, you reduce bacterial contamination and increase the shelf-life of the products.
500 g JARS
pasteurised in 3 hours
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.