Tecnomac

Tecnomac stands out for its transition from mechanical engineering to advanced thermal electronics, resulting in equipment that is exceptionally robust and "smart."

• Multifunctionality: Unlike standard blast chillers that only cool, Tecnomac’s top-tier units are multi-functional workstations. They can chill, freeze, thaw, prove dough, slow-cook at low temperatures, and even pasteurize, all in a single footprint.
• Bakery Focused Products: Optimal temperature and humidity managements, efficient time organization, better products quality and increased food safety are only some benefits samples that cold technologies led to bakery sector. 
• Pastry Specialized Equipment:Thanks to the excellent performance guaranteed by Tecnomac blast chillers, the chilling cycles are quick and delicate, assuring a perfect result for any pastry product, raw or cooked, finished or semi-finished. Tecnomac refrigerated cabinets are characterized by a high-quality construction and a high insulation thickness, to grant an excellent conservation of all products and raw materials.

Their most advanced, all-in-one unit that goes far beyond simple blast chilling. Capable of handling multifunction features in one equipment: blaschilling, shockfreezing, retarder proving, holding, low temperature cooking and much more.

Professional-grade blast chillers available in reach-in (Cinammon/Pepper models) or large roll-in (CT models) versions. Greate for large volume productions that require consistency and simplicity in the operation.

Cabinets specifically designed for bakers and pastry chefs to manage the dough fermentation process. Offers absolute control over temperature (-10C° to +40C°) and humidity (65% to 95%). It allows for "controlled proving," where you can set the exact time you want the dough to be ready for baking, and the machine will automatically handle the chilling, waking, and proving phases.

High-capacity storage refrigerators and freezers built with modularity in mind. The TecnoCEL line is modular, allowing users to join multiple units together (up to 8 doors) to create a single, continuous refrigerated cell. They feature the aforementioned indirect aeration to prevent drying out semi-finished products.

A combination of a heavy-duty stainless steel work surface and a specialized refrigeration cabinet. Designed for small footprints, these units offer adjustable tray racks (compatible with GN 1/1 or EN 60x40 trays) and high-efficiency cooling, making them ideal for prep stations in busy kitchens.

Specialized machines that produce chilled water for dough mixing. Essential for high-quality bread and pizza production. These units provide water at a perfectly controlled temperature to ensure the dough remains stable during the kneading process, regardless of the ambient room temperature.