Milano 4-6 march in the Coldline Living space visitors can discover LIFE, the multifunction blast chiller for the home. In the three days of the event you will be able to participate in demonstration workshops and discover the 8 functions and the more than 100 programs available.
From 20th to 24th of February in Valencia takes place Espacio Cocina 2017 in the exhibition space of Antalya, we present the multifunction blast chiller LIFE!
From the 16th ot the 22nd of January in Cologne takes place Living Kitchen, the exhibition dedicated to the best technologies for the kitchen.
Booth 041, stand C037 – visitors can attend several demonstrations on the use of the domestic blast chiller LIFE
Presso il padiglione B1, stand 074 è protagonista l’abbattitore domestico LIFE, il device che abbatte a +3°C, surgela a -40°C, lievita, decongela, conserva da -40 a +45°C , prepara yogurt e cioccolato e raffredda rapidamente le bottiglie.
Trofie with pesto, potatoes and beans is first course from the Italian kitchen.
With the LIFE domestic blast chiller you prepare it in just a few minutes.
Chocolate mousse is a dessert than can be prepared very quickly, but takes a long time to cool in a traditional refrigerator before it can be served. Thanks to the LIFE blast chiller it is possible to significantly reduce the waiting time, while keeping the mousse soft and creamy.
Spelt salad is an ideal dish for summer picnics and outdoor lunches
Blastchilling the just-cooked ingredients instantly stops the cooking processs, maintaining the taste and nutrients of the ingredients as well as the crispness of the beans.
Thanks to the deep freezing function of the LIFE blast chiller you are able to prepare high quality sautéed vegetables in a vegetable stock
Baked vegetables are a colourful and tasty side dish for accompanying a main course of meat, fish, rice or cous cous. Chill with the LIFE blast chiller immediately after cooking to preserve their crunchy taste and their original nutritious properties
Thanks to the LIFE blast chiller you will also be able to deep freeze them, and because of the process of micro-crystalisation they will remain edible, even at the very low temperatures.