Restaurants

Professional blast chillers for restaurants

In restaurants, the quality of the product and the speed of the service make the difference between a client who’ll return and one who won’t. Nuovair rapid blast chillers transform the way in which kitchens work: they allow preparation work to be planned, work times to be reduced by up to 30%, and consistent standards of excellence to be maintained, even at peak times, whilst simultaneously allowing you to expand the variety of dishes and reduce costs.

Stress-free weekly planning

Risotto dishes, sauces, main courses, bases: with a Nuovair blast chiller you can prepare everything you need in advance and store it safely. Less improvisation, more control: the kitchen stops chasing the service and starts to drive it.

A wider menu with less waste

Thanks to rapid blast chilling, you can broaden your menu and unleash your creativity without the constraints of freshly-prepared dishes. And you can also offer fresh items even when they’re not in season, thereby minimising the risk of food waste.

Cost optimisation and reduction

A planned kitchen helps you reduce your operating hours by up to 30%. Less stress whilst cooking means greater attention to the details and streamlined management of the operating costs: refrigeration technology thus becomes an investment in greater profitability.

Your ally at every stage

Regeneration and slow cooking

Thanks to the hot cycles, you can manage delicate regeneration, keep food warm, cook at low temperatures, and blast chill automatically once the food is cooked – all with a single system. The temperature remains stable throughout every process, without fluctuations which can affect the dish. The result is constant quality, faster service times, and reliable performance, even during peak periods.

Our choice for you

Do you need more information?

If you’d like to discover how our blast chillers can increase your productivity, or if you’d just like more information, complete the form below. Our team will respond as quickly as possible.