Special MF features for Pastries
The MultiFresh® heating cycle regenerates your products and brings them to your desired temperature without changing their texture. With control over the time, ventilation and temperature, you can decide when the product will be ready for use.
Heated in 2 hours
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 having to resort to ready-made products.
44 lb OF MERINGUES
baked at low temperature for 6/8 hours
By using the appropriate MultiFresh® cycle, you can melt chocolate at 104°F 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.
6.61 lb OF CHOCOLATE
melted in 4 hours
With MultiFresh® you can control temperature changes during leavening cycles and preserve the natural moisture content of your products. Customize all the settings and program the processing time by deciding when to find your products perfectly leavened.
leavened in 3 hours
MultiFresh® guarantees maximum safety during pasteurization 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
pasteurized in 3 hours
MyA: Freshness at your fingertips
Create your own list
Bring together your favorite cycles in a dedicated area to quickly start and manage the production processes you use more often.
After starting each cycle, you can change the settings and save the new ones, recreating your ideal cycle every time.
For a perfect customization of each process, you can edit the air temperature, core temperature, time and ventilation for all the phases of each cycle.
The continuous cycle of MultiFresh® allows you to work without interruptions by cooling or freezing different types of food, even very hot food.
HACCP (Hazard-Analysis and Control of Critical Points) is the protocol that regulates and prevents potential food contamination. It is based on monitoring the processing points of food subject to the risk of contamination and identifies the most suitable prevention systems.
The first relevant European standard was issued 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 settings of each individual cycle. All the data can be downloaded via WiFi or USB.