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Defrosting : blocks of halibuts,
sardines, mackerels, hake fillets, grenadiers, lamb legs,
hind haunches, billets of goat curds, blocks of vegetables,
etc.
Cooking / Pasteurizing : hams, shoulders,
pâtés, terrines, chickens, ready-made meals under
vacuum, etc.
Drying / Smoking : breasts, sausages,
magrets, herrings, mackerels, salmons, trouts, cheese, etc.
The
range of cookers
that meets all your requirements,
for cooking, drying, smoking and defrosting.
Their common points ?
A design oriented towards ergonomics, accuracy and safety.
A
modular construction which allows you to upgrade your equipment.
Be
it dry-cooking, steam-cooking, drying, steaming, smoking or
defrosting, there is a cell which suits your production requirements.
Do you want to have the key to performance and quality ?
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