QUICK FROST chilles temperature of just-cooked products to below 8°C so quick that it avoids the bacteria proliferation, which develops between 65°C and 8°C. This is QUICK FROST basic hygienic function, which, together with many other pratical advantages, makes QUICK FROST necessary in all large kitchens. First of all, it enables production times to be separated from distribution ones. In this way work can be organized with maximum efficiency, by exploiting equipment to the utmost and by saving labour. Also, QUICK FROST solves production problems by enabling foodstuffs to be stored, thus reducing losses and wastage. Last but not least, the cold-food portioning grants a higher degree of hygiene, less wastage and a better presentation of dishes. The advantage of having improved food hygiene, nutritional and operational benefits, makes QUICK FROST a most important item of kitchen equipment to answer the caterer's needs for quality, efficiency and savings.