Lainox RCR121T (встр. агрегат) [4/20] Blast chilling cooking

+90°C

>+70°C

+3°C/-18°C

+2°C/-20°C

More rhythm to the passion of cooking!

New Chill is a technologically advanced tool destined to change the rhythm of professional catering. It

is a crucial support for modern chefs as it optimises their daily work time and helps them to the utmost in

expressing their creativity in the kitchen.

A link in the food cooking and preservation chain thanks to its high installed chilling power and adequate

ventilation, New Chill blast-chills the product’s temperature and blocks the proliferation of bacteria while

preventing wasting its humidity, thus keeping its organoleptic properties unaltered.

Blast chilling or fast freezing foods slows down the reproduction of micro-organisms and makes certain

enzymes functionally inactive, resulting in increased stability of stored food. Blast chilling also retains

the product’s humidity, vital in order to get a soft product with an unaltered ﬂavour the next time it is

regenerated.

New Chill is the cardinal element of a new kitchen organisation system, where

preparation, cooking, chilling, holding and re-heating are consecutive phases of just one

work system that disengages dish production time from that of service (distribution and

consumption).

Blast chilling

Cooking

Holding

Re-heating