CK N

The rapid temperature reduction gives the freshly made gelato a harder structure on the surface, guaranteeing better preservation and vertical stabilization of the product for excellent display in the shop window.By blas...

The rapid temperature reduction gives the freshly made gelato a harder structure on the surface, guaranteeing better preservation and vertical stabilization of the product for excellent display in the shop window.

By blast chilling for hours, freezing at -18°C and total hardening of gelato are achieved; an ideal system for storage.

Once reconditioned at -14°C, the gelato will then become soft, creamy and spreadable again.

To prepare gelato cakes, bavarois, mousses, single portions, hard pieces and all cold pastries, the blast chiller is essential for speeding up times and for safety and compliance with hygiene standards.
Defrosting is perfectly homogeneous.


With positive rapid blast chilling at +3°C, cooked products such as desserts, pastries, cake bases, focaccias, pretzels etc... retain their freshness for 5-6 days. In just a few minutes they are ready for consumption, with unaltered flavour, colour, smell and weight.

With rapid negative blast chilling at -18°C, raw products such as sponge cake, shortcrust pastry, cream puffs, etc... keep their cellular structure intact, guaranteeing perfect preservation for a few months. Convenient baked goods always ready.

With rapid negative blast chilling at -18°C, cooked products such as cream puffs or croissants are preserved fragrant. They can be brought back to temperature in the room in 15-20 minutes or in the microwave in 30 seconds, maintaining perfect shape and consistency.