Special MF functions for Ice cream making
The MultiFresh® heating cycle regenerates ice cream, whilst keeping its texture unchanged. By controlling the time, ventilation and temperature, you can prevent the separation of liquids during defrosting and set the time when the product will be ready to be used.
3 KG OF ICE CREAM
defrosted from -18°C to -12°C in 2/3 hours
Cooking at low temperature
MultiFresh® allows the maximum customisation during the low-temperature cooking cycle, enhancing the flavours of your poached fruit. The cycle finishes automatically with the blast chilling or deep-freezing of your products, as required. With MultiFresh® you can extend the seasonality of fruit, cooking it in convenient vacuum-sealed bags, in a cooking vessel or with traditional methods to serve it all year round.
2 KG OF POACHED FRUIT
cooked at low temperature in 7 hours
With MultiFresh® temperature and ventilation remain constant throughout the whole holding cycle. This way, your ice cream is preserved in the best possible way, without changes in taste and texture.
ICE CREAM CUP
held at -12°C to be ready for sale
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 pasteurise ice cream bases under entirely safe conditions with convenient vacuum-sealed bags and to reduce bacterial contamination. The cycle finishes automatically with the blast chilling or deep-freezing of your products, as required.
2 KG BAGS
pasteurised in 5/6 hours
By monitoring sudden temperature changes during the proofing cycle, MultiFresh® ensures your brioches don’t dry up too much. Program your preferred timing and choose when you want to find your products perfectly leavened.
leavened 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.
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