Do you know the most critical moment after cooking?
It’s when food cools down slowly—exactly when bacteria thrive.
Between +65°C and +10°C, microorganisms multiply rapidly.
That’s why every professional kitchen should have a blast chiller like Aladino by Tecnodom.
What does it do?
It brings cooked food from +65°C to +3°C in under 90 minutes.
In doing so, it halts bacterial growth and preserves:
✓ Flavor
✓ Color
✓ Nutritional value
Need to store food for even longer?
With the deep-freezing cycle, you can safely bring it down to -18°C.
A blast chiller helps you comply with food safety regulations, protect your customers, and work with greater peace of mind.
Why does Aladino make your job easier?
Advanced technology, intuitive design.
Aladino lowers the temperature quickly and safely, without complicating your workflow.
No complex settings, everything under control with a single touch.
Summary: 3 things your blast chiller can’t do (and Aladino can!):
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It doesn't take away your concern about how to start the chilling process. With Aladino, you don't have to worry about complicated programming. You just decide whether you want to chill, freeze, or go to very low temperature. Aladino will figure out on its own whether you want to use the core probe or not.
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It doesn't take care of you or your products! Aladino's power allows you to reach glacial temperatures in no time, without worrying that you'll be blocked mid-process.
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It does not protect the compressor from frequent shutdowns! With Aladino, on the other hand, the compressor-saving function ensures that the machine will last, even with heavy use.
