A modern confectionery shop cannot avoid taking advantage of blast freezing techniques.

The need of reducing night-shifts, manpower, overtime hours and most of all of offering end users a wider and wider choice of products, are among the main reasons why cooling technologies have become an essential tool in all modern pastry laboratories. The retarder provers, blast chillers and refrigerated cabinets, allow to organize and rationalize the production in the laboratories, using the most modern technologies.


The range of Tecnomac machinery covers all sectors of catering,
from the production of bread to the world of catering.