Pastry

The blast chilling and blast freezing allow to obtain a new work system, faster and ideal for treating all the products from the raw and semi-cooked like croissant, bases for cakes, etc.) to the ones already cooked, also the most delicate, maintaining them fresh, exactly as just prepared. The blast chiller-blast freezers TECHFROST became a new workforce for your laboratory, increasing considerably profits and quality with rhythms of work definitely less stressful .