RIPENERS, BLAST CHILLERS,
SNACK TABLES AND SALADETTES FORDelicatessen
THE RIGHT TEMPERATURE FOR EVERY PROCESS
Cooking has always been an art that evolves, is perfected and matures over time. For a chef, cooking is a superior form of art, the essence of a person’s ability to extract the miracle of taste from the ingredients provided by nature. Every preparation process may require short, medium or long term storage, may require blast chilling at positive (cooling) or negative (deep freezing) temperatures or accurate humidity control.
For over 30 years, Polaris has been designing solutions for deli professionals with an extremely exhaustive range of professional cooling equipment that meets the specific needs of this sector.
LOW TEMPERATURE COOKING
With the Genius multipurpose blast chillers, Polaris provides you with the low-temperature function (LTC). LTC is based on cooking cycles at low temperatures, reaching up to 85°C in the chamber. This process avoid product dehydration and tissue degeneration, as well as better preserving the organoleptic properties of food.
For delis, LTC is ideal to cook meat and fish. Meat such as roast beef, shins, beef fillet, roasts in general, chicken or turkey breast will have an even colour, as well being very tender and juicy. Excellent results can be achieved with fish as well: salmon, cuttlefish, octopus, gilthead and sea bass are no longer dry. This gentle cooking method will allow you to serve fish whilst retaining all its organoleptic properties. Moreover, low-temperature cooking can also be used to prepare great sauces and broths.
Defrosting is an extremely delicate stage when processing food, as it often causes quality to deteriorate if it is not done correctly. The Genius professional blast chiller has controlled defrosting cycles, with the option of choosing at what time you want to find the food read to be sold, processed or cooked. The defrosting cycle combines temperature and ventilation to safely bring the defrosted product at the desired temperature without managing its structure.
For instance, you can program the meat defrosting the night before, deciding at what time you want to find the product at the desired temperature the morning after. This process ensures you can keep meat’s organoleptic properties unaltered without contaminations or temperature changes.
REFRIGERATED CABINETS FOR DELIS
For delis, Polaris offers four types of professional refrigerated cabinets that flexibly and efficiently meet the specific needs of this sector: Advance, a newly-designed cabinet with software already set by food categories; Handy, a sturdy and convenient cabinet, ideal for intensive use in the kitchen; Roll-In, a through trolley cabinet ideal for canteens and restaurants for receptions; our Ripener, to cure cheese and cold cuts and age meat.
PROFESSIONAL BLAST CHILLERS FOR DELIS
The Genius multipurpose blast chillers by Polaris let you safely program low-temperature cycles without having to use the oven and, subsequently, keep the product’s characteristics unaltered, thanks to the blast chilling or maintenance function. Products can be cooked overnight as, if programmed, Genius can automatically ensure blast chilling down to a core temperature +3°C or -18°C for any type of cooked food.
REFRIGERATED TABLES FOR DELIS
There are four lines also for the refrigerated tables that Polaris offers to deli professionals: Treco 18, ventilated table with foamed evaporator; Supreme 18, with ventilated cooling system; Snack, designed to be placed under the worktop; Saladette, ensuring organisation and hygiene when managing food.