Function:
 
Positive chilling
In this cooling process, the internal temperature of the food falls from 90°C to 3°C in 90 minutes. Soft Chilling is a form of fast cooling that respects the external surfaces of the food. It is suitable for delicate, small and thin food products. Hard Chilling respects food surfaces and organoleptic qualities in the same way. It is suitable for fatty and dense products and large pieces.
 
Negative chilling
This makes the temperature at the heart of the food fall from 90°C to -18°C in 270 minutes. This type of chilling is recommended for all types of products that are intended to be stored for several months.