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New chill

Heart and reason

Cooking provokes a feeling, and choosing the best instruments demands rationality. Not only do chefs compete with creativity, aesthetics and the good flavour of every dish on a daily basis, but they necessarily have to devote special attention every day to safeguarding the organoleptic properties of foods and the safety of what they serve at the table.
And that is why the professional, working with passion and reasoning with a “cold heart”, chooses as a partner a reliable, versatile, highly technological blast chiller, made to optimize time and earnings for quality catering in compliance with the latest food safety regulations. And that is why chefs choose Lainox.

You won’t be able to do without it anymore

Technology and performance

New Chill is a technologically advanced tool, destined to change the rhythm of professional catering. An essential aid for modern chefs in helping to optimise daily work times and leaving more space to express their culinary creativity to the full.
A link in the food cooking and preservation chain thanks to its high installed chilling power and adequate ventilation, New Chill blast-chills the product’s temperature and blocks the proliferation of bacteria while preventing loss of humidity, thus keeping its organoleptic properties unaltered.
Blast chilling or fast freezing foods slows down the reproduction of micro-organisms and makes certain enzymes functionally inactive, resulting in increased stability of stored food. Blast chilling also retains the product’s humidity, vital in order to get a soft product with an unaltered flavour the next time it is regenerated. New Chill is the cardinal element of a new kitchen organisation system, where preparation, cooking, chilling, holding and re-heating are consecutive phases of just one work system that frees dish production time from that of service.

Blast chilling

Bacteria and micro-organisms reproduce in favourable temperature conditions between 60°C and 10°C.
New Chill, with its blast chilling or fast free-zing, ensures that the products thwart this danger very quickly so as to guarantee maximum safety for the food and to cancel out the risk of food intoxication.

Blast chilling

Shock freezing

Normal chillers cool foods slowly. This allows large ice crystals to form in the process. They damage the tissue structures of the food and when the food is thawed, they break down the structure of the food, spoiling consistency and quality. New Chill, on the other hand, quickly takes any food product to the temperature of -18°C at the core, and only small ice crystals form, which do not damage the structural characteristics of the product. And so we get a product of absolute quality, consistency, taste and colour after it is thawed, with all of its nutritional characteristics.

Shock freezing

Less waiting. Greater safety. Greater quality.

All the advantages which translate into earnings

More meals more quickly

More meals more quickly

Possibility of serving more meals more quickly thanks to deferred preparation which frees production time from that of service.

Shrewd buying

Shrewd buying

Savings due to the shrewd buying of foodstuffs in bulk when the products are in season or when the price is advantageous, foodstuffs that can be blast chilled and kept frozen over time.

HACCP

HACCP

The safety and hygiene of the dishes served is ensured by the modern technology of Lainox, which has designed a tool in total compliance with the strictest HACCP regulations.

Organisational advantages

Better organisation of daily kitchen activities, optimised in time and methods thanks to the possibility of preparing dishes in advance.

Richer menu

The menu offered is richer and more diversified since it is now possible to purchase seasonal products and in larger quantities, which can always be perfectly preserved and used in preparations all year round.

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New Chill

Heart and reason

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