CONFECTIONERY CABINETS MAÎTRE

We revolutionize the sense of conservation

MORE SPACE FOR CREATIVITY

The internal compartment, with increased height loading mouth, has been designed to optimally insert 24 shelves spaced 60 apart. Thanks to their new design, the new MAÎTRE chilling cabinets guarantee an extra 11 litres of space, storing up to 691 lt. To ensure maximum comfort of use, the door locks at 90° thus facilitating the insertion and removal of large quantities of product.

Plus of the range

SCOTCH BRITE AISI 304 STAINLESS STEEL

HYGROMETER TO CONTROL 40-90% RELATIVE HUMIDITY

PRALINE FUNCTION FOR PRESERVING CHOCOLATE

COMES WITH 24 PAIRS OF REMOVABLE GUIDES

ECOLOGICAL R290 REFRIGERANTS

CLASS 5 TROPICALISED MONOBLOC MOTOR (43°)

85 MM THICK HCFC FREE INSULATION

AUTOMATIC HOT GAS DEFROSTING WITH CARTRIDGE SYSTEM FOR WATER EVAPORATION

180° OPENING DOOR + OPENING BLOCK

COMPENSATION VALVE

ROUND AIR SYSTEM

New & easy

From in-depth studies of production cycles through to improving the user experience, the new Hiber models are even more intuitive and easier to use.

CONNECTIVITY

Native IOT 4.0 connection: we have set up our appliances for connection to the Internet for monitoring, servicing and remote downloading of data.

REMOTE CONTROL

Using the CLOUD portal, you can easily download operational diagrams and alarms or monitor the performance of appliances directly online. (optional)

FULL TOUCH CAPACITIVE DISPAY

The new 5” multi-function full touch display (available in 16 languages) is easy to use. The self-protection system featuring screen lock prevents any accidental alteration of parameters.

IOT and Industry 4.0

EFFICIENCY 24 HOURS A DAY

Connectivity enables machines to be controlled remotely, which is essential to providing in real time all the diagnostic information and data necessary to analyse the conditions of the appliances as well as to record the history of their operation.
You can consult, save, download or print out setting reports and view any abnormalities (eg. blackouts), temperature and compliance with HACCP protocols, thereby guaranteeing maximum food safety.
Clear and easily understandable graphs and diagrams provide you with information that enables you to intervene immediately and in a timely manner.

JUST ONE TOUCH

Everything is within easy reach thanks to the new digital display, which ensures direct, fast and intuitive interaction with controls. It is possible at a glance to check the set temperature and programme selected. The use of icons also makes altering settings and creating customised sets very simple.

REAL TIME VALUES

Real-time data concerning machine operation (programme, temperature, humidity) can be consulted immediately online at any time.

OPERATING STATISTICS

You can consult functional statistics and consumption graphs online so you have a complete overview of the machine’s use and performance.

MULTI-DEVICE

Information can be accessed via a desktop computer or tablet.

Maître APX 48 one does it all

YOUR ALLY ALL YEAR ROUND

The new APX 48 preserver ensures maximum flexibility by adapting perfectly to all your production requirements, and allowing you to take advantage of the seasonality of produce. Designed to maintain the selected temperature constant in all conditions, it controls humidity inside the cell, creating the ideal environment for preserving countless types of product (cake bases, semi-finished products, creams, icings, mousses, semifreddos and ice cream).

UNIQUE AND UNIVERSAL

The possibility to manage humidity and positive and negative temperatures (from -30 to +18 °C) makes it in fact an indispensable partner in every laboratory and a great ally in preserving chocolate, thanks to the specific praline function. The system in fact allows temperature and humidity to be regulated thus preserving taste, aroma and appearance.

CHOCOLATE FUNCTION +10 +18 °C

APPEARANCE, AROMA AND TASTE

Temperature and humidity are in fact chocolate’s worst enemies. If not correctly set, these can make it appear opaque and unattractive, or worse, cause the cocoa butter to melt and a fine whitish film to appear. The ideal storage temperature is 10°/18°C with a maximum humidity of around 40-45%.

PRALINE FUNCTION

All our MAÎTRE positive models feature the active hygrometer (humidity probe) and heating elements as standard, enabling chocolate to be preserved at its best and preventing the development of sugars and fats on the surface.

CONTROLLED CRYSTALISATION

Simply cooling cannot produce a glossy, crisp product due to poor crystallisation of the cocoa butter. A normal refrigerator therefore not only has no humidity control, nor does it provide a suitable temperature for maintaining product quality.

PLUS

IOT, Industry 4.0: we are very attentive to new technology, which is why we have designed our equipment for Wi-Fi and Bluetooth connection.

Savings all round

The preserver that helps you save money day in
day out.

INCREASED INSULATION THICKNESS

Insulation thickness has been increased from 60 to 85 mm. Made of high-density polyurethane foam (42kg/ m3) and HCFC free.

REMOVABLE MAGNETIC GASKETS

Our appliances are fitted with removable high-efficiency gaskets, which are 15% wider than conventional ones and feature 5 chambers.

LED LIGHTS

We have fitted the Cabinets with a LED lighting system that guarantees reduced consumptions.

ELECTRONIC FANS

Optimised fan management allows you to monitor performance by avoiding cold stratification and significant differences in temperature within the cold room.

INTELLIGENT DOOR RESISTOR

The door resistor ensures low energy consumption by activating only when necessary to prevent the formation of condensation around the gasket.

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