Description
- Reduce food costs by buying raw materials in season and blast chilling to preserve quality
- Dramatically reduce food waste by preserving the freshness of semi-finished and finished products
- Lower staff costs – food produced in half the time, optimising staff work, managing market demand and peak periods in advance
- Optimise production by blast chilling larger quanitities of food straight from the oven or cooker
- Preserve the quality, freshness and safety of food, managing the cold chain according to HACCP standards
- Adjustable multi-rack system makes it easy to reconfigure to fit your needs
- Optional patented Sanigen® system sanitizes hard to access areas
- R452A refrigerant – a 45% reduction in GWP (global warming potential) over previous R404A
- Best suited to: Restaurants / Cafes, Clubs / Pubs / Bars, Food Production, Hospitality / Venues, Accommodation, Schools, Medical / Aged Care, Bakery / Pastry
EF45.1 Specification Sheet
