Friulinox - HiChef - HC17

Price on request

The Future In Five:

  1. Blast Chilling - With blast chilling it is possible to plan preparations in advance, increasing productivity while maintaining the flavour, appearance and weight and eliminating the risk of intoxication.
  2. Shock Freezing - Blast freezing allows the purchasing of products at their best in terms of freshness, maturation and availability on the market and to preserve intact all the peculiarities.
  3. Thawing at controlled temperature and humidity - Being able to control and determine thawing of a product means keeping intact the organoleptic characteristics and optimizing stock, avoiding unnecessary waste.
  4. Proofing retarder - Flexibility in "just in time" production is the best way to optimise resources, manage time and to respond to the variability of demands.
  5. Low temperature cooking - The control of temperature and its maintenance within the predefined values allow preparations which safeguard not only taste and flavour but also succulence and tenderness ensuring truly exciting results.


  • Chilling yield within 90': 36 Kg (+90 > +3°C)
  • Freezing yield within 240': 24 Kg (+90 > -18°C)
  • Dimensions: 790 x 850 x 1800 mm (LxPxA)
  • Trays - Grid type: GN1/1 600X400
  • Capacity trays: Pitch 10 - 12 - 17 mm
  • 7’’ touch capacitive IPS HD display



Warranty: 1 year parts and labour



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