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The main innovations of the refrigeration sector for professional kitchens. What events we attend and where you can find us.
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Refrigerated cabinets for meat aging
A complete range of refrigerated cabinets for meat aging, created to reproduce the optimal conditions for aging of artisan products through the control of humidity, temperature and ventilations parameters, in a safe and natural way, to ensure the success of those food processes aimed at transforming a product raw in a triumph of flavors and health. The new ILSA EVOLUTION MEAT AGEING refrigerated cabinet guarantees perfect meat ageing, making it tenderer and tastier. Developed and tested by a team of experts in the field, this equipment incorporates all the technology and reliability required to guarantee a perfect ageing process. The use of the new ageing cabinet is recommended for all catering businesses and meat processing professionals. Constructed entirely of stainless steel AISI 304 or black painted steel, it is managed by a state-of-the-art capacitive electronic board for optimal temperature and humidity regulation inside the cabinet. The black painted steel version with glass door is ideal for public display in restaurants or butcher shops. Discover all the Ilsa professional refrigeration line Retarder prover counters, refrigerated tables, refrigerated cabinets, roll in, retarder prover cabinets, seasoning cabinets, blast chillers and shock freezers and pizza counters. -
Retarder prover counters
Our retarder prover counters allow the baker to rationalize the activity by avoiding inconvenient working hours and ensuring aromas and fragrances superior to those obtained through traditional leavening. In fact, the equipment precisely controls and optimizes the leavening process in the most absolute guarantee of hygiene and quality. All functions are presided over by a microprocessor which can slow down, block or restart the process by controlling all phases and ensuring that the dough is ready to be placed in the oven at the desired time. Ilsa Bakery System technology to optimize the leavening process We all know that a good proving process is an essential step in the production of baked goods, to obtain bread, pizza and other baked goods that are easier to digest and offer a tasty flavour. It is a process known since ancient times, perfected by the Egyptians in 3000 B.C., whose essential factor is the action of yeast. The leavening process Yeasts are living micro-organisms belonging to the fungus kingdom. There are over a thousand species and once activated, i.e. brought to the right temperature, they have the ability to feed on the sugars contained in the dough and transform them into carbon dioxide.… -
Refrigerated tables
Professional refrigerated tables for food storage are the functional and aesthetic solution for professional kitchens, pastry shops, bakeries, gastronomies and pizzerias. They offer a double advantage: a high quality preservation system and the great versatility of an element that you can use as a work table, which can be aligned with the laboratory furniture. You can choose between different ventilated models from 1 to 4 compartments with positive or negative temperature range, in motorised version or ready for remote unit. The positive and negative temperature models are available with 1/2, 1/3 or 2/3 doors or drawers. In the motorised version, the technical compartment can be positioned either on the right or on left. Discover the new line of professional refrigerated tables Neos The new Neos refrigerated tables are built with a monocoque structure in stainless steel AISI 304 and a scotch-brite satin exterior finish. They have an insulation thickness of 60mm for the frame and 50mm for the doors with high-density foam. The upper and lower door hinges are fixed to the front of the frame (interchangeable without having to remove the worktop) and mount reversible doors. They are available with a height of 670 or 710 mm. Discover all… -
Refrigerated cabinets
Professional refrigerated cabinets make it possible to store food and preparations in the best possible way. You can choose from a complete range of solutions to meet every need in the professional kitchen, gastronomy, pastry shop and pizzeria. The 700 and 1400 litre refrigerated cabinet models, tropicalised up to 43° C, are available in ventilated, static and combined versions. They have insulation thicknesses of 85 mm and are equipped with high-efficiency monobloc refrigeration units and ‘intelligent’ electronic defrosting control to ensure energy savings and the maintenance of HACCP standards. It is also possible to request refrigerated cabinets in the PPS version: steel covered with several layers of plastic material certified for food contact. Discover all the Ilsa professional refrigeration line Meat agers, retarder prover counters, refrigerated tables, roll in, retarder prover cabinets, seasoning cabinets, blast chillers and shock freezers and pizza counters. -
Refrigerated cabinets roll in
The refrigerated cabinets roll in have a monocoque structure in AISI 304 stainless steel with an external scotch-brite satin finish and a stainless steel floor supplied as standard. They are available with solid or glass doors in both the one and two-door versions, also available through doors. All models including those with glass doors have internal light as standard and allow the insertion of trolleys with a maximum height of 183cm. The one-door model allows the insertion of a 2/1 GN trolley or a 60×80 trolley, while the two-door model allows the insertion of two 2/1 GN trolleys or two 60×80 trolleys. The roll in refrigerated cabinets are the ideal solution to preserve the preparations for professional kitchens, pastry shops, gastronomy and pizzerias that require professional and advanced equipment. Discover all the Ilsa professional refrigeration line Meat agers, retarder prover counters, refrigerated tables, refrigerated cabinets, retarder prover cabinets, seasoning cabinets, blast chillers and shock freezers and pizza counters. -
Retarder prover cabinets
Our roll-in and retarders prover cabinets allow the baker to rationalize the activity by avoiding inconvenient working hours and ensuring aromas and fragrances superior to those obtained through traditional leavening. In fact, the equipment precisely controls and optimizes the leavening process in the most absolute guarantee of hygiene and quality. All functions are presided over by a microprocessor which can slow down, block or restart the process by controlling all phases and ensuring that the dough is ready to be placed in the oven at the desired time. Ilsa Bakery System technology to optimize the leavening process We all know that a good proving process is an essential step in the production of baked goods, to obtain bread, pizza and other baked goods that are easier to digest and offer a tasty flavour. It is a process known since ancient times, perfected by the Egyptians in 3000 B.C., whose essential factor is the action of yeast. The leavening process Yeasts are living micro-organisms belonging to the fungus kingdom. There are over a thousand species and once activated, i.e. brought to the right temperature, they have the ability to feed on the sugars contained in the dough and transform them into… -
Aging seasoning cabinets
A complete range of refrigerated cabinets for aging seasoning. Seasoner are created to reproduce the optimal seasoning conditions of artisanal products like cheeses and cold cuts by controlling humidity, temperature and ventilation parameters, in a safe and natural way, to ensure the success of those food processes aimed at transforming a product raw in a triumph of flavors and health. The aging of cold cuts and cheeses is a very important phase, which allows the product to acquire its distinctive organoleptic characteristics. Originally, this method of conservation served to preserve meat and milk for longer, which would otherwise have to be consumed fresh, but, thanks to the ageing process, it also allows the taste to be improved and enriched, developing scents and flavours that were not present at start. Today, the seasoning of cold cuts and cheeses is not a matter of chance, but rather of precise planning and special temperature and humidity conditions. The Ilsa aging seasoning cabinets We have seen how correct aging of cold cuts and cheeses needs accurate temperature and humidity control at the different stages. It is thanks to the precise management of these parameters that the chemical-physical transformation processes and the bacteria useful for… -
Blast chillers and shock freezers
Professional blast chillers and shock freezers are extremely useful in the kitchen. They maintain food freshness and increase productivity, increasing the number of dishes served and reducing waste. Technological innovation has enabled intelligent machines from 4 to 160 trays. They perform automatic blast chilling and deep-freezing cycles, normal or intensive, and preservation cycles, evaluating the type of food handled and automatically calculating all the parameters in compliance with HACCP standards. The difference between freezing and blast chilling Freezing and blast chilling of food are terms that are sometimes confused and are often mistakenly used with the same meaning. They actually correspond to radically different concepts and procedures and it is useful to know them in detail in order to be able to distinguish between them, because when it comes to food preservation, the quality of prepared food and the health of those who consume it both come into play. Freezing food Freezing means bringing food to a temperature below zero. More precisely, food is frozen at a temperature between -7°C and -12°C (or -18°C in the case of meat and fish). The freezing process takes more than 4 hours and then allows food to be stored at a temperature between… -
Refrigerated pizza counters
Ilsa refrigerated pizza counters are available in depths of 80 cm, and are equipped with neutral drawer units, made of stainless steel AISI 304, in a variety of configurations for housing 60x40x7h cm PVC pizza containers. The refrigerated bases dedicated to 60×40 pizza containers, static or ventilated, guarantee excellent preservation of dough without compromising its integrity and ensure efficient performance with low energy consumption thanks to the use of ecological refrigerant gas R290. How to choose the ideal pizza tables for your pizzeria The refrigerated pizza counter is not just a place to knead, bake and stuff. It is a real workplace where everything needs to be tailored to create each pizza to perfection and to make work easier and faster. The layout and organisation of the workstation allows the pizza chef to work in an orderly and versatile environment, managing timing and preparation in the best possible way. When choosing a pizza counter, several factors must be considered, such as the available space, the characteristics of the environment and the choice of quality materials. The choice of pizza counter materials The pizza counter is fundamental for furnishing and managing the space in your pizzeria and has a dual function:…
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