11 April 2023
Hubbard Systems is now supplying the Submarine blast freezer range from Friulinox. The multifunctional unit is capable of low temperature cooking functions, including sous vide, and can also be used for refrigerated storage and hot holding.
The Submarine features a high-performance refrigeration system that can reduce the temperature of cooked foods from 90°C to 3°C in just 90 minutes, or freeze them to -18°C in four hours. This preserves the quality, texture, and taste of food products, ensuring that they remain fresh and safe to eat for longer periods.
In addition to blast chilling and freezing, the Submarine is also capable of cooking products at temperatures up to 85°C. It can store products, chilled or frozen, and hot hold them, plus, it can safely thaw foods within a carefully controlled environment. Humidity and temperature are carefully modulated by an advanced airflow system that ensures conditions are the same throughout the interior of the cabinet.
Programmed via an intuitive touchscreen control panel, the Submarine can store a range of fully customisable recipes that can be instantly recalled, and even synchronised across multiple units via Friulinox’s cloud feature. Constructed from sturdy, easy to clean stainless steel, the Submarine includes features like front accessible electronics and an evaporator positioned off the floor to make maintenance and repair simple.
The Submarine is available in a range of capacities from compact models that can hold six trays up to the largest reach-in, which can handle 24 trays. For larger volumes there are roll-in units that can accept between one and four trolleys.
“The Submarine is a truly innovative addition to any kitchen,” says David Rees, marketing manager of Hubbard Systems. “The integration of refrigeration and cooking into a single unit gives users access to a range of complex functions that are time consuming and skill reliant in a simple to use yet powerful package.”