It reduces the time of permanence in the bacteria proliferation temperature range, and increases the shelf-life of food. the quick drop in temperature also blocks water evaporation.

It makes months long conservation possible. the organoleptic properties, savour, aroma and aspect of food remain unaltered because of the micro-crystallization of water which prevents fibres from breaking apart.

It reduces the time of execution of programs by chilling the inner parts of the appliance before use.
 

It is possible to accelerate the chilling process, down to the required temperature, without waiting for natural acclimatization.

This program quickly chills up to six bottles of beverage to the required temperature.
 

This program is suitable to preserve food such as meat, fish or vegetables for a few hours before their preparation.

Bad conservation of seafood can cause health hazards due to contamination with anisakis, a parasite which can be eliminated with a deep-freezing at -30°c.

The program brings food from deep-freeze temperature to 1÷3°c without losing its liquids and without commencing its cooking, and thus avoiding the transformation of proteins which is brought on by the microwave.

It allows you to defrost foods in a third of the time through the uniform distribution of air at room temperature.

This program warms at proper serving temperature food which was pre-cooked and kept in the refrigerator.

It cooks at a constant temperature for a set time. Thanks to the limited evaporation of water from food, it allows the nutritional qualities and tenderness of the food to be kept intact.

This program creates a micro-climate with controlled temperature and humidity in which fermentation can take place in a perfect environment. by programming the duration, it is possible to reduce the quantity of yeast, and obtain a lighter and easier to digest food.