Simplicity is the
key-word
Bakery
Gastronomy
Ice Cream
Pastry
Cinnamon, a simple and smart solution for chilling/ freezing.
SHOCK FREEZING
Two shock freezing modalities SOFT and HARD, to select depending on the product.
At the end of each working cycle, the automatic conservation of the food is set at -25°C.
BLAST CHILLING
Two blast chilling modalities, SOFT or HARD, to obtain the best result for the product inside the chamber. Simple and performant, Cinnamon fits every customer need and every application sector.
Each cycle will end with automatic conservation phase at +2°C.
NEW HEATED CORE PROBE
USB DRIVE INCLUDED
DEEP-FORMED INTERNAL FLOOR FOR AN EASY CLEANING
NEW CAPACITIVE TOUCH CONTROL PANEL