- Possibility to insert foods with a temperature up to 90° C.
- NNC version: 3 customizable cycles (soft +3°C, hard +3°C, hard +3°C, hold), BCC version: 5 customizable cycles (soft +3 or -18°C, hard +3 or -18°C, hold), specific cycles for ice cream, yogurt, chocolate, sushi/sashimi, etc....
- CRUISE function.
- CCRT function that estimates the residual time remaining before the end of the cycle.
- TURBO CCTC function specially designed for continuous production. - 3-sensor core probe with CCAC function, which checks its correct insertion into the product.
Equipped with an audible and visual alarm as well as a data archiving system. Possibility to recover the data directly on a computer (serial port). The cooling or freezing cycles comply with NF standards. They can also be customized according to local standards.
U.K. standards (temperature in heart)
of +70°C with +3°C in 90 minutes
of +70°C with -18°C in 240 minutes.