Blast chilling in the core of the food creates a thermal shock which prevents the proliferation of bacteria causing food to age, so food keeps better for longer.

A standard freezer freezes food slowly with the formation of macro crystals in liquids which damage the tissue structure and subsequently cause the consistency of the product and therefore,  the quality to deteriorate during thawing. NEO, however, rapidly lowers the core temperature of any food to -18°C with the formation of micro crystals which do not damage the structure of the product. This means that a top quality product is obtained after thawing as well.

Being able to check and decide on the thawing of a product with a specific function means retaining the organoleptic properties and optimising stores avoiding unnecessary waste.

Controlled proofing is used for bread and baking mixes by managing the temperature, moisture and timing.

Neo can be used without a problem even after hours. This is a kitchen tool that can work 24 hours a day without a break.

Another exclusive function of NEO.
In addition to cooking at low temperatures, it can be used
to hold food at serving temperature throughout serving hours.