Retailing – Gastronomy
Today it is fundamental to guarantee fresh foodstuff, always preserved from alteration and conserved at the right temperatures.
At a temperature between +10 ai +65°C microorganisms can easily grow and spread. As faster we pass by this critical gap, the lower is the chance for microorganisms to spread.
The cold chain begins with the production of different foodstuff, include transport and the subsequent exposition at supermarket or at the shop at the corner and end with their preservation at the restaurant or at home.
Trough refrigeration systems, refrigeration cells and refrigerating showcases for supermarkets we guarantee the absolute freshness of foodstuff in alimentary sector.