DEVICES
The future is the present at AllinCold; constant development, innovation, discovering and understanding what our clients need and adapting to their professional environment, is what sets us on the path to follow.
KEY BENEFITS:
Labour cost reduction: up to 33% savings in human resources
High energy efficiency: 350% improvement compared to traditional methods
Return on investment (ROI) between 12 and 18 months
Elimination of evaporation losses: 0% waste
Regulatory compliance: in accordance with CE, ISO 22000, and HACCP standards
Space and time optimization: 20% savings in both resources
Maximum food safety guaranteed
TECHNICAL FEATURES:
Low maintenance costs
CIP (Clean-In-Place) system for automated cleaning
High reliability and durability in demanding conditions
Design adaptable to different physical spaces
Scalable system, ready for future growth
Simple operation, without the need for highly specialized personnel
Preserves the product's organoleptic properties: flavour, texture, and colour
Installation, training, and technical support (SAT) performed by the manufacturer
Principles of continuous cooling
The AllinCold continuous cooling represents an innovative and efficient solution for the modern food industry, especially in the heat treatment of liquid or semi-liquid products such as broths, sauces, creams, or stir-fries. Unlike batch blast chilling systems, this equipment allows large volumes of product to be cooled continuously, directly in-line, from cooking temperatures (90–100°C) to safe storage temperatures (4–5°C) in a matter of minutes, without interrupting the production flow.
DA Cooler control panel. Touchscreen HMI, integrated sensors, and emergency button. Allows you to control the product's temperature, pressure, level, and agitation.
The freshly prepared ingredients are gently transferred from the cooking vessel. Ideal for broths, sautéed dishes, and sauces of varying viscosities.
Once cooled, the product is transferred by gravity to the holding tank or directly to the packaging line. Without losses and maintaining all organoleptic properties intact.
Motor adapted to the needs of each product, with low energy consumption.