FREE WORKSHOP recommendend to HOSPITALITY PROFESSIONALS, EXPERTS, CHEFS, CATERERS, ecc.
Chef Claudio Tallarico from Margaret River will show you new techniques of Blast Chilling and their huge benefits.
After three years of research, Coldline launched the new generation of multi-function units that uses the most advanced technology available on the market today. With VISION you can adjust temperature from -40°C to +35°C, humidity from 40% to 95% and ventilation intensity from 30% to 100%, an innovation that allows a single unit to perform a surprising number of functions.
4 DAYS OF PREPARATION FOR 7 DAYS OF SERVICE
KEEPING COSTS UNDER CONTROL
THE RIGHT TYPE OF COLD FOR EACH TYPE OF FOOD
NO MORE CONTAMINATION
COOKING FROZEN MEAT WITHOUT DEFROSTING
SEASONAL PRODUCTS ALL YEAR LONG
DEEP FREEZING CURRED MEATS
PROVING WHEN NEEDED - EVEN BY NIGHT
STORING FRESH PASTA & DEEP FREEZING FRESH FRUITS
PASTRY MAKING ART AND BALANCES& CRYSTALLISING CHOCOLATE
THAWING WITH CONTROLLED HUMIDITY
ICE CREAM & PIZZA - HIGH QUALITY BREAKFAST
RSVP: firstname.lastname@example.org or 02 9707 2977 (Elena or Connie)