We expand our ice and cold business by importing more high quality machines under different brand such as Ice-O-Matic Ice machine (USA), Scotsman (Italy), Tecnomac blast chiller/freezer (Italy), etc.
We provide more food equipments such as Convotherm Combi-oven (Germany), Merrychef Accelerated oven (UK), Turbofan (New Zealand), Panasonic (Japan), etc.
Complete kitchen design service Starting from consulting in design to the installation of kitchen equipment and systems by providing consulting services.
Blast chiller Tecnomac MM15.2 Capacity 15 trays 600×800 or 15 trays GN 2/1
Mint
All the functions you are looking for, one only machine
Much more than an
ordinary blast chiller
MINT is a concentrate of technology and design that combines practicality and simplicity of use with an optimal temperature control. Blast chilling, shock freezing, thawing, conservation, low t° cooking, regeneration and the possibility to combine all cycles as needed. Excellent performances and versatility of use are guaranteed, preserving all food organoleptic qualities.
A customizable machine, with the possibility to create own recipes or to select a pre-set cycle and the language of use.
With MINT, freshness in the kitchen is ensured.
Mint series functions
COLD OR HOT HOLDING
Set temperature, time (or continuous time), ventilation and humidity % (only in hot holding) to conserve products at the desired 1°.
THAWING
Thawing cycle, to launch depending on the product size (small, medium, large). Pre-set cycles, with the possibility to change the parameters of each phase.
REGENERATION
Select by time or core probe, the desired humidity %. Adjustable parameters.
LOW TEMPERATURE COOKING
Meat, Fish or Sous-vide? Portioned or whole product? Product weigh? Set the cooking time, and choose to chill, freeze or conservation at the end. The blast chiller will guide you.
RETARDER PROVING
A retarder prover cycle, manual or by program with more phases, including the final conservation of the product.
CHOCOLATE
Special cycles for chocolate melting and for its crystallization.
PASTEURISATION
Select high or low pasteurisation (+85°C or +65°C) with possibility to adjust parameters of each phase.
