Samaref – Talent roll-in TA 20T 3N EP (Multifunction blast chiller)

Multifunction blast chillers and shock freezers —

Talent
One tool, as many functions as you need. Unleash your creativity. With Talent, power and flexibility are at your service.
Choose innovation and design.on and design.

From -40°C to +85°C, your work has never been easier.
The functions, designed and tested specifically for pastry, provide a series of specific cycles for each product.

Reduce time, speed up your work
Quickly freeze large quantities of food that can be used according to the real customer requests.
So why should you prepare food every day? The time it takes to prepare eg 50 kg of product is slightly higher than the one it takes to prepare 10 kg
(weighing ingredients, kneading, washing, etc.). By cutting the cost of personnel, the cost per produced unit is reduced and time is saved.

More weight, more profits
By quickly chilling to +3° the evaporation process is stopped and food weight loss is avoided.
A cake just removed from the oven and chilled using Talent will keep moisture intact and therefore it will be more tender and of higher quality.
By chilling the bread, the phenomenon of osmosis that pushes the moisture of the crumb towards the crust and leads to a general loss of crunchiness is stopped.

Reduce time
speed up your work
Quickly freeze large quantities of food that can be used according to the real customer requests. So why should you prepare food every day? The time it takes to prepare eg 50 kg of product is slightly higher than the one it takes to prepare 10 kg (weighing ingredients, kneading, washing, etc.). By cutting the cost of personnel, the cost per produced unit is reduced and time is saved.

More weight
more profits
By quickly chilling to +3° the evaporation process is stopped and food weight loss is avoided. A cake just removed from the oven and chilled using Talent will keep moisture intact and therefore it will be more tender and of higher quality. By chilling the bread, the phenomenon of osmosis that pushes the moisture of the crumb towards the crust and leads to a general loss of crunchiness is stopped.

Chilling
Talent blast chillers quickly pass through the range of higher bacterial proliferation between +65° +10° in order to lower the core temperature of food up to +3°.

SOFT
Suitable for the most delicate and reduced thickness products such as creams, mousses, puff pastry and biscuits.

HARD
Ideal for dense, rich and high volume products such as doughs.

Freezing
Talent’s ultra-fast freezing turns the water contained in food into micro ice crystals. The structure and the organoleptic properties remain unchanged for long periods.

SOFT
Prevents thermal shock to delicate products like leavened pastry or bread.

HARD
Ideal for confectionery products, either cooked or raw, of medium or large size.