An ad-hoc recipe book for
each version.
A simple and intuitive 5’ touch display with a rich recipe book at your service designed to speed up your work, guarantee high quality standards, so as to give space to your fantasy and creativity.
One single device, many advantages
Optimize your laboratory spaces according to seasonality and your production needs:
-25 +10 °C
50 / 90% RH
Spring | Summer
- 18 °C
Spring
Summer
- 18 °C
Autumn | Winter
+ 3 °C
Autumn
Winter
+ 3 °C
-5 +30 °C
40 / 90% RH
Spring | Summer
+ 3 °C
Spring
Summer
+ 3 °C
Autumn | Winter
+ 14 °C
Autumn
Winter
+ 14 °C
Advanced humidity system
-25 +10 °C
50 / 90% RH
Thanks to its advanced fan management algorithm, the BNT Model controls passive humidity through progressive steps from 50% to 90%, ensuring consistently excellent results.
-5 +30 °C
40 / 90% RH
Thanks to the advanced subtractive humidity management through a hygrometer probe, the TN model adjusts humidity levels from 40% to 90% to deliver outstanding results, even for chocolate preservation.
Prolong preservation
Reduce
fruit
oxidation
Keep pastry layers
crisp
Fragrant
profiteroles
Preserve the
glaze’s
shine
Keep
creams
looking vibrant
Power and flexibility at your service.
Available in two versions with different specific functions for pastry. Elite is the cutting-edge
technical solution to meet the specific needs of master pastry chefs.
-25 +10 °C
50 / 90% RH
-25 +10 °C
50 / 90% RH
Frozen pastry
It guarantees the optimal preservation of cooked or raw pastry products of all thicknesses.
Ice cream
Store the showcase’s ice cream in a creamy and easily spoonable way or for a long duration keeping its structure unaltered.
Fresh pastry
It guarantees perfect humidity for preserving stuffed and leavened cream puffs, puff pastry and shortbread and sponge bases.
Macarons
Prolongs the shelf life of macarons with and without filling.
Dough
Simplify the processes with cycles dedicated to dough, such as the one for puff pastry or brioche dough at +12°C for laminating the butter, fermenting the dough at +18°C, refreshing the sourdough.
Chocolate
Designed to obtain the perfect result for storing pralines, chocolates, tempering cremini, ganache and keeping in tempering.