Equipment designed to lower the temperature quickly without the product losing its properties
The aim of SALVA's chillers is to reduce the temperature of the food to between 65°C and 10°C, in order to minimise the proliferation of bacteria and prevent the food from losing its organoleptic properties. The chillers allow two types of operation: Chilling: Go from +90°C to +3°C (in a maximum of 90 min.) and Deep-freezing: Go from +90°C to -18°C (in a maximum of 240 min.
80 mm high-density polyurethane insulation. Automatic switch to the conservation stage when the deep-freeze temperature is reached.
Maximum temperature uniformity
Thanks to its rounded design, the internal chamber allows the air flow to quickly reach the temperatures required at all points.