New chill

Heart and reason

Cooking rouses emotions, and choosing the best equipment requires rationality. Not only must Chefs continuously strive for the creativity, beauty and great flavor of every meal, they must also be able to guarantee the food’s sensory properties, ensuring the utmost safety of everything served at the table.
Hence why it’s so important for professionals who work with passion and “cold blooded” reasoning to choose a reliable, versatile blast chiller as their partner, guaranteed to speed up preparation times and optimize earnings, offering high-level technology for top quality restaurants in line with the latest food safety laws and regulations. That’s why Chefs choose Lainox.

You’ll never look back

Technology and performance

New Chill is a technologically advanced tool designed to change the rhythm of professional cooking. An essential aid for modern Chefs, helpful in optimizing daily preparation times and inspiring the utmost expression of creativity in the kitchen.
The crucial link between cooking and holding thanks to its high cooling power and respective ventilation, New Chill quickly chills products, blocking the spread of bacteria, preventing moisture loss and thus protecting the food’s sensory properties.
Blast chilling or freezing food slows the production of microorganisms and deactivates the functionality of certain enzymes, thus increasing the stability of foods over time. Moreover, blast chilling also helps retain the product’s moisture content, which is essential in ensuring the softness and original flavor of the food when it is subsequently reheated. New Chill is the cornerstone of new approach to kitchen organization, where preparation, cooking, blast chilling, holding and reheating are all consecutive stages of a single working system, which separates meal production times from service times.

Blast chilling

Bacteria and microorganisms most easily reproduce in temperatures between 60°C and 10°C.
New Chill, featuring rapid cooling, ensures products quickly overcome this potentially dangerous time frame, thus guaranteeing maximum food safety and eliminating the risk of food poisoning.

Blast chilling

Shock freezing

Standard freezers perform a slow freezing process, which causes the formation of macrocrystals that consequently damage the tissue structure of food during thawing, thus compromising its consistency and hence quality. New Chill on the other hand rapidly lowers the core temperature of any food to -18°C, forming only microcrystals that do not damage the structural characteristics of the product. This ensures products of the highest quality, consistency, flavor and color even after thawing, with all their nutritional characteristics intact.

Shock freezing

Less waiting. More safety. Better quality.

All advantages that translate into earnings

More meals, more quickly

More meals, more quickly

The ability to serve more meals, more quickly, thanks to the possibility for deferred preparation over time, thus separating production times from service times.

Wise purchases

Wise purchases

Savings thanks to the clever purchase of goods in bulk when they’re in season or reasonably priced, goods that can be blast chilled and then stored frozen over time.

HACCP

HACCP

The food safety of served meals is guaranteed by the advanced technology proposed by Lainox, having designed a tool in complete respect of the strictest HACCP standards.

Organizational advantages

Improved organization of daily work loads in the kitchen, with optimized times and methods thanks to the possibility to prepare meals beforehand.

Broader menu

A broader, more varied menu also thanks to the possibility to purchase seasonal products in larger quantities, which can be perfectly preserved and used in preparations all year round.

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New Chill

Heart and reason

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