Blast chiller-Shock Freezer Cells
Model Submarine Cells

Maximum cells adaptability

A range of cells with top technologies and performance, designed to meet every work need and every type of production: from cooking centres, to ice cream, pastry, and fresh pasta workshops. The thickness of the steel, sturdiness of floors and hinges, ease of cleaning, are just some of the features that make them perfect for dealing with the largest workloads.

Maximum cells adaptability

Blast chiller-Shock Freezer Cells
Model Submarine Cells

Maximum cells adaptability

Temperatures and functions ideal for every objective

Submarine cells, thanks to the standard multipoint probe, allow you to work with two core temperature ranges, regardless of the initial temperature of the dish: from +85°C to -40°C, from +45°C to -40°C. Choose the solution that is most in tune with your business for blast
chilling, thawing, storing, preparing and serving specialities in large quantities, with a great advantage in terms of control and personalization, thanks to its standard connectivity.

Excellence is a question of details

Professionals know that every detail is of paramount importance. That's why Friulinox has not neglected any detail, to make the Submarine cells even more functional, versatile, safe, and practical, both in terms of use and maintenance.

Maximized airflow

Developed with fluid dynamic simulations and laboratory tests, the airflow exiting the evaporator ensures optimal distribution on the product and maximizes cell performance and efficiency.

LED lighting

The LED lighting system, with low consumption and long-lasting,
makes the interior perfectly visible.

Ease of cleaning

Made according to NFS and UNI EN 14159 hygiene standards, with evaporator raised from the ground to facilitate the cleaning and the discharging of the washing water.