The One the new Hiber blast chiller

Always at the top of aesthetics and functions!

Centro Servizi del Gelatiere is pleased to present the new pentavalent blast chiller, result of Hiber research and innovation. The fundamentals that have driven this project are reliability, high performance, flexibility and ease of use.

One of the main features that strikes the observer is the 7 "touchscreen display that makes each operation simple, intuitive and self-explanatory. The 5 functions are immediately displayed and recognizable on the display: at each selection a process start without the need for further adjustments or interventions: everything you really need at your fingertips.

Working with The One is easy thanks to 300 pre-set modes and programmes, it is possible to fully exploit the potential of The One. The procedures can be modified or customized, or create new ones according to your needs. To each his own THE ONE.

Let's briefly see the 5 functions of The One:

1 BLAST CHILLING

Blast chilling allows one to plan in advance the preparations, to increase the productivity, to wholesome preserve flavour, colour, fragrance and weight and to avoid the risks of food poisoning and waste.It allows to quickly bring the temperature to + 3 ° C in the heart of the product, reducing the natural evaporation, maintaining the moisture and preventing the proliferation of bacteria after cooking.By the perfect control of the air and the temperature inside THE ONE, all the organoleptic characteristics of the product are kept intact.

2 BLAST FREEZING

The blast freezing ensures the products a longer shelf life, maintaining consistency, structure and density all year round. This allows you to program more efficient purchases in complete safety, from a hygiene point of view too. It allows to quickly bring the temperature to - 18 ° C in the heart of the product, keeping structure and consistency of the product intact. Thanks to a -40 ° C controlled air flow, it is possible to block over time the quality of a fresh product.

3 THAWING

The thawing function, made in a controlled ambient and with a suitable method, keeps food appearance unchanged preserving its organoleptic properties. It is made with the maximum food safety, by the slow micro-crystallized water reabsorption inside the food. Thawing is the perfect procedure for hot or cold server products, as fishes or pastries, because it not damage the product molecular structure.

4 PROOFING RETARDER

The flexibility given by the proofing retarding action permits to have a higher organization of the processes, a higher flexibility during the production operation, an improvement of the preparation and consequently improvement of working hours and finally reducing operation costs. You can decide for a direct or a programmed proofing retarding action: start to prepare, let rise, blocking the proofing rerader and decide the programming of the cooking procedure. All this actions are made with an accurate humidity monitoring to obtain the perfect result.

5 LOW TEMPERATURE COOKING

The low temperature cooking guarantees a greater softness and juiciness to the product and allows to optimize the cooking activities through a complete use of appliances, obtaining a faster and more efficient service, reducing the waste. This function is very simple to use and it’s perfect for keeping food warm during the service time, helping to improve preparation and organization. This procedure can also be used in pastry to melt chocolate or to candy the fruits.