Innovative multifunctional blast chiller from Friulinox can also take on low temperature cooking
Hubbard Systems is now supplying the innovative Submarine range from Friulinox. This is a multifunctional blast freezer which is also capable of low temperature cooking functions, including sous vide, and can be used for refrigerated storage and hot holding, too.
The Submarine allows operators to take advantage of a number of different techniques and is available in a range of models making it ideal for businesses of any size. It features a high-performance refrigeration system that can reduce the temperature of cooked foods from 90°C to 3°C in just 90 minutes, or freeze them to -18°C in four hours. This preserves the quality, texture, and taste of food products, ensuring that they remain fresh and safe to eat for longer periods.
However, in addition to blast chilling and freezing, the Submarine is also capable of cooking products at temperatures up to 85°C. This offers operators a wealth of possibilities, allowing them to undertake a range of cooking processes before automatically switching to chilling or freezing, preparing the products for storage. These range from slow cooking meat to proving and retarding bakery products. It’s also capable of a range of processes that require precise control over temperature, such as sous vide, dehydrating products and melting chocolate and confections.
It can store products, chilled or frozen, and hot hold them, too. Plus, it can safely thaw foods within a carefully controlled environment. Humidity and temperature are carefully modulated by an advanced airflow system that ensures conditions are the same throughout the interior of the cabinet.
Programmed via an intuitive touchscreen control panel, the Submarine can store a range of fully customisable recipes that can be instantly recalled, and even synchronised across multiple units via Friulinox’s cloud feature. Constructed from sturdy, easy to clean stainless steel, the Submarine includes features like front accessible electronics and an evaporator positioned off the floor to make maintenance and repair simple.
The Submarine is available in a range of capacities from compact models that can hold six trays up to the largest reach-in, which can handle 24 trays. For larger volumes there are roll-in units that can accept between one and four trolleys.
“The Submarine is a truly innovative addition to any kitchen,” says David Rees, marketing manager of Hubbard Systems. “The integration of refrigeration and cooking into a single unit gives users access to a range of complex functions that are time consuming and skill reliant in a simple to use yet powerful package.”
