qualitaly

DIC.-JAN. 2016

XII

them and make better their work.

Technology is sometimes viewed with

mistrust, because you do not know

or just laziness. Use the best available

technology in the kitchen means

starting a new route, but without putting

aside their knowledge and experience.”

In many kitchens there is certain

inertia to abandon traditional practices,

even dangerous. “At Cosmofood, in

Vicenza - says Stefano Facco, sales and

marketing manager of Afinox - I had the

opportunity to meet with several chefs.

I believe that a good half of kitchens

has already supplied a blast but in the

others there’s still the dangerous habits

of cooling food at the air, regardless

of the potential food safety risks. But

just trying this machine is possible to

understand how improves the quality of

the product and the work organization.”

“Using the blast-freezer rapid - says

Giacomo Spampinato, Marketing

Manager of Angelo Po - guarantees

the product safety and its quality:

impossible to distinguish a fresh shot

down by a product and/or frozen!

The rapidity of the process, until

240 minutes, avoids, compared to

conventional freezing methods, the

transformation of the liquids in macro-

crystals in the product causing damages

in the structure, ensuring the formation

of microcrystals that preserve the food

structure: during the Defrosting phase

will not leak and consistency, weight or

fragrance.”

ADVANCED MACHINES. Today evolved

machines are available, capable of

passing, by simply selecting a program,

from hot to cold, in order to transform

the blast in a machine by multiple uses.

“The introduction of multi-functional

equipment in the laboratory - says

Gennai - improves the management

of production flows and helps reduce

costs. Our blast MultiFresh can be

programmed to work at night, in the

kitchen closed, no need anyone to assist

him. Moreover performs more than one

function without need to manipulate

the food back passing autonomously by

firing cycle at a low temperature to the

cooling cycle or freezing.”

An example of how they work? “To cook

a roast beef at one of our blast Infinity

- says Facco - just set the right program:

temperature of the blast at 85 °, probe

to 50-52 ° C, cooking time, chilling

process. After about 3 hours of cooking

the roast beef it is at the correct storage

temperature and can be maintained

until the time of tempering. Everything

without any manipulation needs and not

even the kitchen staff presence.”

Surely everything has a cost, offset by

the benefits generated. “The use of the

blast - concludes Spampinato - ensures

the highest quality of food, respect for

the pace of work and a lot more: meet

the increasing need to reduce costs and

offer more and more customers.”

10 good reasons to adopt a blast

chiler:

- Nutritional and organoleptic qualities:

- Food safety

- Increase shelf-life of food already

prepared

- Reduced weight loss

- Better organization of purchases

- Waste reduction

- Ability to serve raw fish

- Improved ability to respond to

fluctuations in demand

- Multi-functionality

THE OPINION OF THE CHEF / 1

Ca ‘Matilda: 35 seats, 2 blast

It’s not necessary to prepare a large

number of seats to depreciate the

investment of a scrubber. This is

demonstrated by the fact that Andrea

Incerti Vezzani - the chef at Ca’ Matilde

in Quattro Castella (RE), a Michelin star

- in spite of the 35 seats, has two.

“My menu - says - includes 4 starters,

4/1, 4/2 and 4 desserts declined in

the meat types, fish, vegetarian and

traditional. Customers who trust us

more opt for the surprise menu: choose

which type they want, tell us if they

have any particular desire and the

number of courses and we build the

menu. Having two blast allows me to

organize my job better: use a scrubber

for keeping positive to + 3 ° C and the

high temperature processing (cooking,

rising...), one for the below zero. The

latest models allow you to switch

directly from the low-temperature

cooking, slaughter (positive or negative),

the discovery, simply by setting the

program. So they can also work in the

hours or days of closure. Of course I

could also do this in a conventional

oven, but then I’d have a person who

moves the dish from the oven to the

blast and couldn’t take advantage from

the times when the kitchen is empty.

Many facilities are cooking but not

cooling, others are cooling but not

cooking; with MultiFresh Irinox you can

do both in complete autonomy with a

few simple steps. Then it is crucial to

set the temperature abatement optimal

for each food: in order to serve raw fish

needs to be brought to -40 ° C, while the

bread should be brought to a maximum

of -15 / -16 ° C, otherwise tempering in

the crust detaches ».

THE OPINION OF THE CHEF / 2

An investment that pays for itself

Michael Cocchi is a entrepreneur chef:

his company -Ideas in the Kitchen-

deals with catering and banqueting,

he has another company that provides

equipment and materials for catering,

teaches cooking classes and, thanks

to his passion for technology, is a

consultant for many companies in the

development of new solutions in the

service of the chef.

If this were not enough, it is also advisor

of APCI, Professional Association of

Italian Chefs and a strong supporter

of the use of the blast. “It is a machine

increasingly complex - says - that not

only does the cold and freezing, but

also thawing, leavening and baking at a

low temperature. The idea of bringing

the heat in the machine, allows using

it all day and night, to recover even

more time and improve organization

and product. Obviously, the evolution

of technology has led to a rise in prices

due to the need to adapt the materials

used, which must withstand the cold

MAGAZINE