A perfect balance of factors
The secret of Fhiaba's soft storage is enclosed in a refined technology capable of properly balance four “key factors”: temperature, humidity, ventilation, time. It is not enough to cool or heat. You have to create a climatic condition that, instant after an instant, continuously ensure the delicate balance between the four variables at play: only like this the raw material will maintain the properties unchanged organoleptic and nutritional, giving back to good table the healthy and profound experience of flavor.
From oven to blast chiller, without changing the pan
The Fhiaba blast chiller responds to an intelligent system logic: not only does it integrate perfectly with Fhiaba's refrigerators and cellar columns, but it is also designed to become an ideal complement to your home kitchen, adapting to the characteristics and size of your cooking systems. The Fhiaba blast chiller offers you, for example, the unique advantage of being able to transfer food directly from the oven to the blast chiller, without changing pan. More speed. Less waste. Fewer washes. Above all maximum respect for the integrity of your recipes, subjected to soft processes in a single container.
Smart combinations for excellent results
To a creative cook, the Fhiaba blast chiller offers the opportunity to expertly combine its eleven functions. With little tricks of the trade you will achieve, without effort, excellent results! Freezing + storage at -20°c + de-freezing.
Sushi with friends is just a few days away and you want to make a good impression (as always). Run to the fish market. Choose the freshest fish. Freeze it with the Fhiaba blast chiller at -40°C. Store it at -20°C with the Fhiaba blast chiller, for at least 24 hours. Defrost it. Just three small steps are enough to bring the freshness of the Mediterranean to the table, eliminating any risk of contamination by the Anikasis parasite, without the need for cooking. Does that seem like little to you? Thanks to the combination of the three functions of the Fhiaba blast chiller, the product maintains its liquids, does not oxidize, preserves color, flavor, texture. Frozen, preserved fish, molluscs, and crustaceans, thawed with the Fhiaba blast chiller and served raw, cannot be distinguished from fresh catches. And they don't threaten your health and that of your friends.
Do you remember Grandma's gnocchi, ravioli, cappellacci, lasagna, cannelloni? The ones with homemade pasta, hand-rolled, with infinite patience? If, when necessary, you lack your own time, anticipate your moves. For example: prepare a large quantity of gnocchi first. You can cook part of it immediately and blast chill it down with the Fhiaba blast chiller at +3°c: you can consume it in the space of a few days, sprinkling it with your favorite sauce. You can freeze another one raw at -40°c, to cook it directly even after many weeks, perhaps for that special lunch, with the guest of honor… Grandma herself. She, of course, won't stop praising the fresh gnocchi of the day, like the ones of the past… Great craftsmanship and restaurant-like organization!
A large dessert contains delicate nuances, which you can enhance with the expert use of the Fhiaba blast chiller. Here are some secrets, which give wings to the pastry shop.
How many times have you thought: “this cake is tasty, but too dry!”? Moisture loss in a sponge cake or other baked cakes occurs particularly during the cooling phase at room temperature. With the 3°c blast chiller function of the Fhiaba blast chiller you eliminate this inconvenience and maintain that special softness that gives your sweets… notes of fine pastry.
Who said creams should be eaten freshly made? Make your favorite custard or caramel cream (the plain one, with milk, cream, and whole sugar). Blast chill it at 3°C, to preserve it from bacterial aggression, maintain its freshness and preserve it longer. If you like, you can enjoy it right away, otherwise freeze it in portions ready for your future sweet tooth.
Do you like homemade ice cream made with your ice cream maker? Remember that right after churning, about 30% of the ice cream is still in a liquid state. Freezing it in a regular freezer can form large ice crystals, which affect both quality and preservation. Want a tip? Blast chill the product with the Fhiaba blast chiller as soon as it comes out of the ice cream maker.
Only natural elements, carefully selected to offer you an authentic, refined, and perfectly balanced experience.
The safe method for cooling freshly cooked food
Rapidly cools cooked food down to a core temperature of 3°C, preserving its organoleptic properties and extending shelf life by up to 70%.
Micro-crystallized cold that respects your products
Rapidly brings food down to -40°C, creating micro crystallization that preserves its nutritional properties and product structure intact.
You set the times of your kitchen
Cools the inside of the blast chiller before hot food is placed inside, optimizing and reducing the duration of blast chilling or freezing cycles.
Serve yourself the cold you need
Speeds up the reduction of temperature in cooked food, preventing oxidation and the loss of nutrients such as vitamins and mineral salts.
Delicate and brilliant
Quick ice cream blast chilling to -18/-20°C: maintains creaminess, structure and quality thanks to quick freezing.
At each dish its right cold
It offers an ideal environment for storing specific foods at 0°C, maintaining their organoleptic characteristics unchanged.
At each dish its right cold
Provides an ideal environment for preserving specific foods at -10/-22°C, keeping their organoleptic characteristics unchanged.
Speed, quality, and safety in one single process
It allows food to be defrosted quickly and safely, preserving the freshness and quality of the product as if it had just been caught or prepared.
100% safe
It lowers the temperature of fish intended for raw consumption to -30°C, eliminating any bacteria and ensuring food that is 100% safe.
The welcoming smell of homemade bread and pizza
It creates an optimal microclimate for leavening doughs, such as bread, focaccia, and pastries, by regulating temperature, humidity, and ventilation for perfect results.
That soft heat that meats love
It allows low-temperature cooking up to 75°C, ideal for obtaining tender and juicy meats and fish while preserving flavors and nutrients.
Quick Drying
Drying blast chilling cycle: Quickly removes surface moisture via cold, ventilated air, eliminating condensation and frost and keeping the product dry.