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Hiber Blast Freezers - Shock Chill
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HUGE RANGE - PH: 1800 686 086
HIBER ALI SpA is the company in the Ali Group - the large worldwide holding company with prestige brands of professional catering equipment - that makes state-of-the-art blast chillers.
The equipment, designed and manufactured by this company at its place of business in Vittorio Veneto, combines maximum functionality and sophisticated hi-tech features.
In line with its mission "The Future of Chilling" - HIBER follows a policy of continual improvement, offering a vast range of products for delicatessens and pastry-shops and for large and small catering concerns. These products are suitable for treating all kinds of food, from flaky pastry to roast beef.
HIBER is a company that also fully respects nature: the refrigerant systems use eco-compatible gas of the type R404 A and all the foaming of the panels is carried out with CFC-free material.
Improve the quality of your product, boost your profits and count on a brand with the most in reliability: a Hiber chiller brings an exclusive set of advantages to your work, that add together surely and simply to offer you a solution of unparalleled value for the confectionery and bakery world.
A system that combines excellent functionality with absolute safety, thanks to the use of state-of-the-art technology and exclusively top-quality materials.
And an extraordinarily efficient sales service: before the sale, Hiber illustrates the capabilities of the chiller and, together with its dealers, organises specially tailored training courses all over Europe on how to operate them.Then, after you have made your choice, Hiber continues to look after you with a constantly available, highly skilled after-sales service and a special “Service On Line” help line to answer all your questions.
With Hiber, your work takes on a new dimension and you will surprise your customers with the distinctiveness of your product.
Qualitative, organisational and economical: the 'advantages' that a Hiber chiller brings to your work are countless. But the first real benefit is knowing how to get the best out of them. By dedicating special attention to guiding the user on the use of the chiller, Hiber gives you the special benefit of knowing how to make the best of all the possible applications.
More informed, more efficient.
And calmer, thanks to the sureness of a leading brand, constantly oriented to the use of the most advanced technology - “the future of chilling”.
For ten years, Hiber has been putting its name to equipment of renowned quality, working with a team of highly specialised engineers who manage to combine maximum safety and excellent functionality in every solution.
• The initial qualitative characteristics (colour, smell, taste and weight) remain unaltered for a minimum of 5/6 days.
• Total safety and hygiene in the preparation of the dishes served.
• Wider menu range.
• Better, faster service to customers.
• Elimination of bacterial risks.
• Better organisation of work, spread over 8 hours a day, 5 days a week.
• Maximised use of equipment with consequent increase in productivity.
• Possibility of serving more meals to more places at the same time.
• Less waste.
• More streamlined and flexible staff working times. Lower costs, greater efficiency.
• Possibility of the complete consumption of the food cooked over 5 days.
• Savings from bulk buying of raw materials.
Chilling, an essential element of modern catering.
Chill to preserve. Preserve to prolong. By reducing the temperature of the food (both raw and cooked), the chiller keeps both quality and taste intact over time, thus prolonging the life of all your dishes.
By fitting in between the cooking and consumption stages, Hiber is able to change the potential of both stages in an extraordinary way and for always, becoming the essential element of a new kitchen organization system.
With Hiber, your range of possibilities grows: at long last you'll be able buy in larger quantities of products, no longer having to worry about them perishing in a few days.
You can plan the cooking: you can now decide whether to prepare or cook your dishes beforehand, knowing that the Hiber chilling will keep the freshness and taste of all your recipes unaltered.Create a reserve stock of food: after chilling you just need to regenerate (i.e. bring back to the required temperature) the amount of product you need, and the remaining portions will keep their excellence for subsequent use.
Thanks to the chiller, there is no waste and no excess. And no more embarrassing moments when you suddenly run out of food: now you can satisfy all menu demands at any time.You can improve the service you offer to your customers, by creating precious time to dedicate yourself to them, to listen to their needs and try out new and amazing culinary creations to surprise them with.
The Hiber chiller is the choice of the professionals, who want to get the best out of their work in the most intelligent and profitable way possible.
But above all, it's the system that simply interprets the most recent developments and demands in consumer trends.
This is why it is not an alternative to the traditional system, but the natural consequence of it.
A total revolution.
Repeated, frequent preparations because of the perishability of cake creams?
Gruelling nighttime work schedules for bread production? By chilling the products (both raw and cooked) and keeping both quality and taste intact over time, Hiber is destined to change the organisation of your confectionery/bakery for ever, becoming the key element in a new working system.
With Hiber you plan your production: you can now decide whether to prepare or cook your sweets, creams, bread or pizzas beforehand, knowing that the chiller will keep their fragrance, form, taste and consistency unaltered. And so, in a single session, you can calmly prepare the quantity of product required for the entire week, dividing up the work between your employees in as flexible a way as possible.
More organisation, more serenity, less stress.
But that's not all.Thanks to Hiber, you've got more possibilities: now, finally, you can prepare large quantities of semi-finished products (bases for oven-baked cakes, semi-finished for bake-off or mousses and frozen puddings ready for decoration), because by deep- freezing them you can preserve them excellently, no longer having to worry about them perishing in a few days.
Create an “exact” reserve: no more wasteful excesses; after deep-freezing you can use just the amount you need.
Improve your service: by being able to meet any order at any time, thus creating precious time for trying out new combinations and perfecting the decorative quality of your creations.
A profitable choice.
The reduction in product preparation work times that you can obtain with Hiber leads to considerable savings in your bakery operating costs: with the logical planning of the different chilling times, you will be able to use not just the chiller but also all the other units in a more efficient way, which will also allow you to cut down your staff work schedules to 8 hours a day, entirely avoiding overtime and grueling nighttime workloads.
Parties, anniversaries, small shops or big hypermarkets: the limitless stock of chilled product will enable you to meet a considerably higher number of orders, including simultaneous orders for different establishments or sales points.
More services, more profits and more economies.
The fact that you can buy in all the food materials beforehand means that you can acquire products when they are in season or when prices are particularly low.
Being able to use the exact amount of materials required (deep-frozen dough, bread or semi-finished products) cuts out costly waste.
Your product will look even more appetising in the display unit thanks to the exceptional decorative features made possible by this system: little masterpieces of coloured, geometrical or floral cake sculpture, making your products particularly classy and competitive.
Your ice cream comes out of the whipping machine soft, dense and excellent quality, but does it lose volume and softness after just a few hours in the display unit?
Hiber blast chilling (surface hardening in just a few minutes) causes the formation of microcrystals, which stabilise all the properties of the product for many hours and increase the possible height of the decorations.
With the total deep freezing of tubs (down to - 18°C core temperature in just a few hours; total hardening for storage) and harder items (cakes for the display unit, mousses, creambased pastries, frozen puddings, individual portions, ice cream cakes, etc.), he preservation can even be extended to several days.
Soft, creamy and tender for serving: after reconditioning in the display unit, you will be able to serve your customers a product with all the look and flavour of freshly made ice cream.
Planning, streamlining and improving.
The possibility of planning your cooking over time gives you the exclusive advantage of being able to set up all the production levels you require, thus reducing the preparation times for the meals: now, in a single session, you can prepare the menu you decide on for the whole week.
In this way, you can optimise the work in your kitchen: with the logical planning of the different chilling times, you will be able to use not just the chiller but all the other equipment in a more efficient way; by planning the work, you will be able to spread it in a more efficient way, making your own and your employees' work schedules more streamlined and flexible.
More organisation, less stress: choosing a Hiber chiller means acquiring a new kind of serenity in the running of your business, which will reflect positively on your output and the quality of your results.
A choice that makes economic sense.
Now they're a thing of the past, thanks to Hiber.
By giving you the chance to tailor your production exactly to demand, Hiber helps you to eliminate the possibility of creating unwanted surpluses.
Parties, meetings, anniversaries, wedding banquets: the limitless stock of refrigerated food will enable you to meet a considerably higher number of orders, including simultaneous orders for different places. More services, more cover charges, more profits.And more economic sense.
The fact that you can buy in all the food materials beforehand means that you an acquire products when they are in season or when prices are particularly low.
The shorter dish preparation times you can obtain with Hiber lead to considerable savings in your kitchen operating costs: lower energy consumption in the operation of the equipment and more streamlined staff work schedules - 8 hours a day, with no need for overtime.
The time saved will affect your output, not as a “downtime” cost, but as precious hours gained to be used at will.
Excellent in every way.
Consistent and compact, with a fresh, persistent aroma and a full, intense flavour.
Thanks to Hiber, the quality that distinguishes your dishes is the total quality that you see, smell and taste and that stays perfectly intact over time.
Blast chilling (from +90°C to +3°C in less than 90 minutes) - used for cooked dishes - prevents the proliferation of bacteria, which are the main cause of changes in colour, smell and taste. In this way, the properties of your creations are preserved excellently for 5-7 days.
Blast chilling also holds in the moisture, which otherwise, with the evaporation of the hot product, would be lost into the environment: with the moisture kept in, the softness and taste are preserved intact.
Blast freezing (from +90°C to -18°C in less than 270 minutes) - ideal for uncooked and traditionally prepared foods or semifinished products, allows the formation of microcrystals, which maintain the cell structure of the food intact and guarantee the preservation of the components for several months.
After regeneration or defrosting with the correct equipment, you will find all the food as fragrant and appetising as when it was just cooked or bought.
You will astonish your customers not only with the high quality of your menu, but also with the excellence of the service: in just a few minutes the chosen dish can be heated to the required temperature and brought to the table.
And as the food is already prepared, instead of always having to rush back to the cooker you can spend more time in the dining room with your guests.
You'll win them over with a special kind of affability, born from the new era of calm brought to your work by Hiber: you'll understand how a chiller can improve not only your range of products but also your quality of life.
Maximum, certified hygiene.
Hiber is an essential choice for if you want to guarantee your customers the utmost safety in the products they consume.
The Hiber system actually anticipates and minimises the risk of food poisoning intoxication, which can cause irreversible damage to the health.
In fact, the ideal conditions for the development and proliferation of bacteria, yeasts, and mould are at a temperature of between 10 and 65°C (the temperature at which a cooked dish of food is left to cool down naturally with traditional methods): Hiber, by rapidly reducing the temperature of the product, crosses this “danger interval” in a very short time, thus effectively inhibiting the enzymes needed for the reproduction of the microorganisms.
The result? Tasty - but definitely safe - dishes.
Rigorous hygiene standards are strictly observed right from the manufacturing stage and adhered to and certified during use by compliance to the most recent European Standards (Hiber conforms to the HACCP - Hazard Analysis and Critical Control Points - safety system).
Type of menu, quantities of product to be stored daily, working style (express or deferred), service sizes, etc.: these are some of the requirements on which the choice of the version, power and size of a model is based.
The available range of HIBER chillers and blast freezers makes it easy to pick the model most suited to your actual needs: from the little 3x2/3 GN to the 12x2/1 GN, from the "positive" blast chilling model (i.e. from +90 to +3 °C) to the mixed models that can both blast chill and blast freeze (from +90 to -18 °C).
To facilitate the entry of the trolleys, all the cell models have been fitted with tough internal guard panels.This system protects the inner walls against damage with the movement of any kind of trolley.
The C42 through-door models allow the entry and exit of trolleys from either side, thus increasing the use possibilities.
The C82 and C83 have a large through chamber for 40 GN 1/1 or 20 GN 2/1 trolleys.
Opening baffle plate
Evaporator completely enclosed in stainless steel casing with hinged baffle plate.
The swing opening allows the inspection and thorough washing of the evaporator.
Removable sterilisation device, handy and easy to move about inside the chiller or on other equipment. Acts on the whole of the inside of the chamber and on the aluminium evaporator.The Sterilox produces ozone (O3) and can be used for sterilising other equipment as well: its cable attachment means that it can be placed anywhere, thus guaranteeing the maximisation of its use.
Heated core probe
All models have a key for heating the core probe needle.
This is needed when you have to extract the core from a frozen product.
The timed heating device gives instant and perfect extraction each time after freezing.
Possibility of installing up to 4 needle probes for reading the product temperature at 4 different points in the chamber.
Radial corners and drain
Chamber with radial corners, both internal and external, which prevent the accumulation of dirt and bacteria.
Washing water run-off on diamond pattern floor with central drain and bayonet plug.
High-gloss rod structure, completely removable and washable.
GN 1/1 – 2/1 gastro trays, and/or 600x400 confectionery & gelato.
The system of conservation matters
Better quality, longer.
The delicacy of the cake, the fragrance of the pies, the creaminess of ice cream.
To maintain the excellence of these results need to rely even after killing them in good condition.
Conservatives Hiber professional modular - can be combined as needed - have an innovative system of ventilation "intelligent" that evenly distributes the air inside of each pan thereby preserving food by drying, oxidation or aesthetic alterations.
The technology uses a unique Hiber humidity control on in the room (from 40% to 90% for the Conservatives fresh artisan pastries, up to 40-45% in the conservative chocolate) ensures that smell, taste and softness of the product keep it down perfectly unchanged over time.
So you can delight in your creation of any advance preparation. Sweets, chocolates, semi, bread and ice cream ready when you want, as good as freshly made.
More organization, more profit
Conservatives modular Hiber allow more high load capacity (up to 60 trays for confectionery and bakery, up to 80 containers of 5 liters for ice cream). In this way, not only can you plan your production , but also realize in large quantities : the need for the entire week of work or one that can fulfill a significant number of jobs.
Parties, dinners, clubs, shops: Can you meet at any time orders of any size.
You can buy all the materials you want, when they are in season, or when the price is particularly advantageous . Once cleared, exceptionally preserved without fear and without worry that they can decline to incur waste : whenever you need, use only the required amount.
With Hiber , the service that you offer to your customers will be more competitive , the use of your equipment more efficient and more secure : the maximum health of all conservatives is guaranteed by an ergonomic design with rounded corners and no joints to make it easier to clean, certified by the appropriate use during the most recent European legislation (Hiber security system conforms to HACCP , Hazard Analysis and Critical Control Points).
The reduction of working hours allowed by the conservation organization optimize your lab: leaner times for your employees, no need for overtime.
Reduce costs, increase profit, increase the time you devote to yourself.
The Registrar, your new size.
Due to the large cooling capacity refrigerated Hiber are ideal for maintaining the ice in all its authenticity.
Available in a range SUPERIOR , have a cell with large storage capacity, with overflow valve, block group , and an automatic hot gas defrost with dissipation of the condensation water without any electricity.
Equipped with ergonomic handles for all door grills are built with supports, and / or shelves, and stainless steel uprights.
HACCP CONTROL SYSTEM.
Refrigerators Hiber have electronic control HACCP .
The electronic control exempt from writing the daily temperature anomalies indicate only the operation and battery life. There is the possibility of intervention on an alarm in progress or assessing the magnitude of the anomaly occurred, for corrective action to be taken on preserved food.
The wardrobe, your greatest ally.
The refrigerated cabinets Hiber are built monocoque , are able to ensure the temperature and humidity are ideal for storage of any specialty baker.
Made entirely of stainless steel with ergonomic handles for all door, have a cell with large storage capacity with evaporation of moisture without any electricity , and an electronic automatic defrost .
Available in BASIC , with normal thermostat, and SUPERIOR , with electronic control and HACCP enhanced by special trim on the doors and dashboard.
Thanks to the great cooling capacity refrigerated cabinets Hiber are ideal for maintaining the ice in all its authenticity.
Available in a range SUPERIOR , have a cell with large storage capacity thanks to the group block and provided with rounded corners and an electronic automatic defrost .
Equipped with ergonomic handles for all door are constructed entirely of stainless steel, with grid supports and chrome plated steel uprights.
Cabinets Hiber are built entirely in AISI 304 18/10 stainless steel exterior with satin SCOTCH-BRITE.
The insulation thickness is 80 mm in high-density polyurethane (40 kg / m 3 ) completely free of CFCs and HCFCs.
• Change Set Point;
• Cold continuous;
• Humidity in percent;
A removable version required for passage doors, space and transport.
Air circulating system with indirect flow conveyor.