DEEP FREEZING CURED MEATS
A buffet which includes an appetizer with cold cuts takes a long preparation time shortly before serving, keeping staff from more important tasks. Prosciutto, bresaola, smoked ham: with VISION you can slice your cured meats in advance and deep freeze them up to 20 days before the event, letting them thaw at room temperature just before serving. This is made possible by the use of reduced ventilation in the deep freezing process, which prevents oxidation and ensures the same quality as a freshly sliced product, with excellent appearance, smell, texture and taste.

WHY DOES BRESAOLA TEND TO DARKEN?
Sliced dried beef – Italian bresaola - darkens in a matter of minutes, resulting in a visually unappealing product.
If you deep freeze it with VISION, however, the haemoglobin within its fibres will bind to oxygen, making its colour bright and intense for longer. In the summer, during outdoor banquets, you can gain about 3 hours before its colour changes. The same goes for smoked ham and prosciutto.

WHY WASTE ENERGY WHEN IT IS NOT NEEDED?
VISION allows you to reach a temperature of -40°C, but the system will work efficiently on the reduced thickness of cold cured meats even at -30°C. So why waste energy unnecessarily? With a dedicated program, you can get save a substantial amount of resources that would otherwise be lost.