Defrosting, ready-to-eat foods
and slow cooking
Brings the food to the desired temperature in a slow
and progressive way, maintaining its texture, crispness
and appearance. It is also possible to program the
temperature of ready-to-eat foods.
Freezing: from room temperature
to -20°C
Brings the food to -20°C by freezing it with microcrystalline
technology. When it is heated again, there isn’t any water,
there is no drop in weight and it can be cooked without
defrosting.
ILVE
068 — 069
Technologies of ovens, cooking and storage systems.
