a factory of innovation - control inductionchillengl.pdf · a factory of innovation at distform, we...

a factory of innovationAt Distform, we are manufacturers and proud of it. That is why we constantly invest in technology and in ma-nufacturing systems of the latest generation. We have a large production capacity which enables us to offer quality products at competitive prices.This capability is supported by a flexible system of pro-duction management which allows us to offer a cata-logue of more than 2000 items, most of which can be delivered within 24 hours.

quality in seriesThe involvement of the whole Distform team in the tasks of creating our products and innovating, and all the hard work done to achieve continuous improvements are the pillars that have served to reinforce the Distform image, making us a point of reference within the sector that provides equi-pment for professional kitchens.Our Quality Department works hard to provide Distform with certificates that substantiate the excellent quality of our products, services, human resources and working en-vironment. The end result of all this effort has been UNE-EN ISO 9001: 2008 certification, which was awarded to us by TÜV Rheinland Ibérica Inspection, Certification & Testing, S.A.

exporting and international trade fairsDistform is currently immersed in an unprecedented pro-cess of expansion and is constantly looking towards new international markets. Our new technological products have attracted the attention of the major international mar-kets that demand this type of product and, all around the world, leading chefs have helped to introduce these pro-ducts into new markets. Distform is a factory of innovation and, with the collaboration of our international network, can offer a comprehensive range of high-technology so-lutions worldwide.

Engineering solutions in colla-boration with the world’s leading chefsAt Distform, we are passionate about rising to meet cha-llenges and being able to respond to the latest needs of professional kitchens. For this reason, we work with some of the best chefs in the world. They are the equivalent to the Formula 1 specialists of the kitchen world and therefore act as a source of new ideas and challenges that our engi-neers are only too happy to accept.In this catalogue, we present what has been one of the most important innovations of the past within the gastrono-mic world: the TSC (Thermal Stability Control) patent. This has been totally designed and developed by Distform and allows chefs to cook at low temperatures with almost ab-solute precision. The patent was awarded the prestigious Award for Innovation at Madrid Fusion 2012.

general index

indegener

_Cook&Chill

_Static preparation

_Self-service

44

8

152

cook&chill

cook&chill

_Introduction Cook&Chill

_TekTherm+ / TekTherm precision ovens

_TekVac vacuum packers

_TekChill chillers

_Evoline regenerator

_TekTrans temperature-maintaining serving trolleys

_Hot and cold elements

16

8

24

30

32

34

36

cook&chill

8 9

guaranteeing food safety and profitability

the chef’s knowledge,the most important

consideration

with precision tools, we can ensure that we obtain

excellent results

management

+

+

=

technique

technology

profitability

less stress

organolepticquality

What is kitchen planning?

a solutionfor everyprocess

Today, companies must be more and more competitive. They must be more efficiently managed, offer competitive prices and guarantee high-quality products. The restaurant and catering sector is loo-king for management systems and tools that meet its needs and provide added va-lue. The technology that Distform designs and manufactures focuses on providing the qualities that culinary experts want to find planned kitchens. Good management, combined with an expert knowledge of cooking techniques involving the latest Distform technology, offers the restaurant business: profitabili-ty, organoleptic quality and less stress.

TekTherm

TekTherm

TekChill

TekTrans

TekVac

cooking

quick cooling

regenerating

maintainingtransferring

packing

cook

&chi

ll

cook&chill

10 11

Hotel chainsThe quality standard is essential if the client is to appreciate this gourmet product and to iden-tify it with the hotel brand.Today, the gastronomy of a hotel is a very im-portant consideration and must be coherent with its global image and quality.

Central kitchensEven for large-scale product, TekTherm is able to offer high quality and homogeneity. With its chillers, it is possible to cool the product quickly and safely before storing it and then transfe-rring it to clients centres of regeneration or their satellite kitchens.

Catering and banquetsIts precision in all the food preparation proces-ses: packaging, cooking, chilling, regeneration, transportation and service, is a guarantee of unparalleled quality. Wherever it is used, volu-me is never a problem!

Organized cateringWith Tekseries, you can simplify the cooking and regeneration process thanks to its easy and user-friendly handling. Standardize your recipes and ensure repeatable quality, food safety and organoleptic quality to meet all your needs.

CateringIt is important to offer a dynamic, varied and regularly updated cuisine and to impress our clients by offering them succulent meals, com-bining new with traditional recipes, but always pampering to their desires and being as com-petitive as possible.

TakeawayWith the TekSeries, you can offer your clients literally any type of food, achieving excellent re-sults, as if it had been cooked at home. Obtain new flavours, aromas and textures ... we offer you a way to be excitingly different.

seminars on kitchenplanningpresentedby DistformDistform offers you the possibility to invite your clients to seminars where they can learn more about the application of kitchen planning. Chefs specialising in this field will provide live demons-trations of the advantages of our system and explain the best way to achieve your objectives.

Seminars given by Distform.Training sessions in Madrid, Barcelonaand Lleida. Reduce costs.

Improve the organoleptic quality of your food.Obtain standardised results.Streamline and simplify serving and the pass to the table.Provide more flexible and comfortable working times.Improve food safety.

4

4

4

4

4

4

Objectives of the seminars:

cook

&chi

ll

fields of application

cook&chill

12 13

the importanceof precision inan oventhe challenge

Precision is extremely impor-tant in cooking.Not having access to techno-logy that allows us to perfectly control cooking temperatures may make the difference bet-ween offering a great product and a mediocre product.

Let us look at some examples of the impor-tance and impact of cooking food at different temperatures:

Cooking eggs at low temperaturesIn the case of cooking eggs at low tempera-tures, note that a difference in temperature of only 1° may produce completely different tex-tures.

FishExactly the same is true of fish. As well as fish being very sensitive to different tempe-ratures, temperature has a direct impact on its suc-culence and texture and also on the level of waste.

MeatWhen we asked our clients how they would like their meat, can we assure them that we are going to cook it with precision? and, to the de-gree that? they have asked for ¿Can we assure that we will always cook it to the same degree?Meat is also sensitive to different temperatures and every degree Celsius produces different re-sults. As a result, we need to have a technology that is able to accurately control the point of cooking. In this way, we can always offer our clients meat or fish cooked to exactly the de-gree that they desire.

TekTherm originated from a challenge. It all be-gan when Distform’s engineers sat down with chefs like Joan Roca and started to talk about the needs of professional kitchens, cooking te-chniques, and applying technology to gastro-nomy and the importance of being able to cook at low temperatures in order to obtain excellent results.

Finally, this concept was summarized in few notes that depicted a very graphic idea.

The challenge was how to use high precision technology, such as the immersion thermostat, in a way that would allow chefs to work more comfortably, employing gastronomic formats offering a greater capacity for production, but without having water everywhere. The objecti-ve was to combine the best properties of two products like the mixed conventional oven and the immersion thermostat in one.

The path was not easy. The obsession with precision meant that it was necessary to take on and resolve new thermodynamic challenges that we had to control electronically. It is impor-tant to highlight the work capacity of our engi-neers, who spent days and nights researching and testing, until the early hours of the morning, because they were obsessed by the challenge.

In the end, all this effort was rewarded by the patent for the TSC (Thermal Stability Control):a technological solution with an accuracy of ±0.2°C, which works 24 hours a day for one of the best restaurants in the world: the Celler de Can Roca. It also received the Innovation Award at Madrid Fusion.

The combined efforts of Distform and Celler de Can Roca may mark the start of a new initiative, offering new ways to rise to the challenges po-sed by the new cuisine of the present century.

It will be an exciting adventure, will you join us?

cook

&chi

ll

Engineers of Distform working with Joan Roca.

The marketing director with Joan Roca.

cook&chill

14 15

how it controlsthe temperature

the precisionoven

predictivecooking

Graph showing how a mixed conventional oven worksNote the variations in temperature inside the chamber. How can we ensure perfect cooking results with these variations in temperature?

Graph of the The Thermal Stability Control (TSC) technological solution paten-ted by Distform offers great temperature stability in the cooking chamber, with only minimal variations (0.2°C), combined with ex-cellent homogeneity at all points within the chamber.

Each type of food has an optimum cooking temperature at which its organoleptic and texture properties are maximised. Exceeding this optimum temperature results in a loss of food quality (due to enzyme destruction and the loss of organo-leptic qualities). In traditional cooking, food which has usually been refrigerated or tempered is introduced into the cooking chamber which has previously been heated to a high temperature. The temperature of the food is then gradually increased, by convection, until it reaches the desired cooking point, with this process being controlled by a temperature probe inserted into the product being cooked. The large differences in temperature between the chamber and the food product being cooked results in the (often extreme) degradation of the outer layer of the product and a consequent loss of properties. Furthermore, due to the thermal inertia of the system, once the product has been cooked, its temperature continues to rise, exceeding its ideal cooking point.

The figure below shows a thermal image of food cooked using this method.

As a solution to this problem, Distform has developed predictive cooking. In this type of cooking, the oven regulates the temperature of the chamber in accordance with the temperature of the food, which is measured using a probe, and the desired cooking temperature. When the cooking process comes to an end, the temperatures of the chamber and the heart of the food are identical. The cooking point is therefore maintained until the chef deems necessary. Combining Predictive Cooking with certain algorithms, such as Delta T and TSC temperature control, it is possible to take cooking point control to the nth degree for every food product: cooking: with a minimal temperature gradient in the food product and precision cooking. This results in a degree of homogeneity that was previously unimaginable.

In the thermal image, it is possible to observe the high degree of homogeneity throughout the food sample.

There is a temperature difference of only 1°C between the outer part of the food and its centre.

Graph showing how an immersion thermostat worksThe immersion thermostat is more precise, but there is a loss of homogeneity when it works with a load or when it must work with a water container with more than one 1/1 Gastronorm.

After a long and arduous period of research, Distform has succeeded in developing a piece of technology that is unique within the mar-ket and that offers high thermal stability in the chamber. This new development allows us to obtain better results than other precision, labo-ratory-standard alternatives such as immersion thermostats. This is, therefore, a patented de-vice that offers chefs an unprecedented level of control over everything that they cook.

THERMAL STABILITY CONTROL

THERMAL STABILITY CONTROL

There can be differences in temperature of up to 8° C between the outer part and the centre of the food being cooked.

Sp4Sp3

Sp1

Sp2

TekTherm+

TekTherm+PAT

ENT

PENDIN

G

PATENT

ED

Predictive Cooking

cook

&chi

ll

Image: Traditional Cooking.

There is a temperature difference of only 1° C between the outer part of the food and its centre.

Sp2

Sp3

Sp5

Sp4

Graph:Delta T Cooking + Predictive Cooking.

Chamber T.

T(ºC)

T(ºC)

T(ºC)

T(ºC)

T(ºC)

t

t

t

t

t

Chamber T.

Heart T.

Heart T.

p Delta T.

cook&chill

16 17

precision ovens

With the TekTherm+, you can carry out any type of cooking at temperatures ranging from 30°C to 260°C. The difference that it offers with respect to other ovens is its high preci-sion when cooking at low temperatures. This comes thanks to the Distform’s patented TSC (Thermal Stability Control) which is operative at temperatures below 100°C and offers an accu-racy of ± 0.2°C.You are working with much more than a normal oven!This is a precision oven with an immersion ther-mostat: two things in one!

TekTherm+ 6 GN 936 x 798 x 842 1,21 150 400/3L+N/50 9,65 kW 6 GN 72 TSC TTHT0613 5.460

TekTherm+ 10 GN 936 x 798 x 1130 1,58 170 400/3L+N/50 15,3 kW 10 GN 72 TSC TTHT1013 7.350

TekTherm+ 20 GN 956 x 815 x 1757 2,26 290 400/3L+N/50 19,3 kW 20 GN 63* TSC TTHT2013 15.247

precision ovens

model dimensions powervoltageV/N/Hz

weightkg

volumem3 codecapacity

precisioncontrol

distancebetween slots

A. Temperature status bar

B. Temperature / Delta T (Predictive Cooking)

C. Humidity

D. Time / Probe

E. Programme / Phases

F. Chimney

G. Start / Stop

H. Light inside chamber

I. Regulation ± On / Off

A

B

C

E

FG

H

I

D

Extractable guides Sous-vide probe Easy-to-clean glass door

TekTherm+ 6 GN TekTherm+ 10 GN TekTherm+ 20 GN*Trolley included TTHA0001.

*Distance between TTHA0001.

cook

&chi

ll

TekTherm+generalfeaturesl Convection cooking at 30° C to 260º Cl Mixed convection and steam cooking from 30°C to 260ºCl Humidity control humidity from 0% to 100%l Tempered glass control panell Heart probe (multipoint)l End of cycle control: -by time -by probe -continuousl TSC precision technology (from 30°C to 100ºC)l Predictive Technology Cooking (thermal inertia calculation for the food)l Delta T

l 5 Stages of cookingl Memory that can store 100 programmesl Stop the fan to open the doorl Change the rotation of the fan at high temperatures (above 100ºC)l Rapid chamber-cooling system l Steam evacuation system (chimney)l Double glass door for high temperaturesl USB connector for TekManager HACCP software l Semi-automatic wash system l Chamber Lightl Shower wash (optional)l Pastry guides (optional)

*Table not included. *Table not included.

Distform offers you exceptional service and is always willing to demonstrate the tremendous functionality of the TekTherm+. In order to fully satisfy our customers, we offer our TESTING SERVICE. This allows you to use a TekTherm+ free of charge for two weeks and to see for yourself the advantages of this product. Please remember, however, that we can only make this offer with a limited number of units.We want our clients to be fully convinced and satisfied with the products that they purchase from Distform, because your success is our suc-cess.

morethan justan oven!

€

18 19

260ºC

250ºC

240ºC

230ºC

220ºC

210ºC

200ºC

190ºC

180ºC

170ºC

160ºC

150ºC

140ºC

130ºC

120ºC

110ºC

100ºC

90ºC

80ºC

70ºC

60ºC

50ºC

40ºC

30ºC

cook&chill

cook

&chi

ll

precision ovenTekTherm+

accessoriesTekTherm table 956 x 755 x 600 TTHA0006 685

Ø 270 plate trolleyØ 320 plate trolley

775 x 665 x 1555775 x 665 x 1555

TTHA0015TTHA0014

2.0132.013

Thermal cover for trolleys 20 GN 1/1 and plates

- TTHA0016 995

20 GN 1/1 trolley 775 x 665 x 1555 TTHA0001 1.843

Brita Filter (6 y 10 GN) - TTHA0003 481,01

model

model

model

model

model

dimensions

dimensions

dimensions

code

code

code

code

code

€

GN 1/1 grill - RPARGN11 21

model code €

6 GN Confectionery guides - TTHA0011 224

10 GN Confectionery guides TTHA0012 260

model code €

€

€

€

Remplacement filter cartridge(6 Y 10 GN)

TTHA0004 87,55

model code €

Shower - TTHA0008 110

model code €

Remplacement filter cartridge (20GN)

- TTHA0022 118,09

model code €

Brita Filter (20 GN) - TTHA0021 629,33

model code €

€

Brita connection kit - TTHA0005 76

model code €

USB with Tekmanager software - TTHA0020 412

model code €

Keep all your machines controlled.Manage graphics in a HACCPeasy and quick.

dry heat humid heat and vacuum packing

Cooking for quick service

salted fish

fish

gratinate

grill

roasts Precooking, pastries, bread

paellapizza

braising

roastingbones

ZON

A D

E P

REC

ISIÓ

NTH

ER

MA

L S

TA

BIL

ITY

CO

NTR

OL

With the TekTherm+ you can cook any type of food at temperatures from 30°C to 260°C. However, what really differentiates our oven from others is the tremendous precision when it is used to cook at low temperatures.

dehydration

regeneration

sous-videcuisine

fish cookedat lowtemperatures

vegetablesflans,cakes

steaming,poaching

meat cookedat lowtemperatures

seafood,squid,cookedeggs

pasteurisation

fermentation

cook&chill

20 21

100ºC

90ºC

80ºC

70ºC

60ºC

50ºC

40ºC

30ºC

cook

&chi

ll

sous videTekTherm

Tektherm offers a compact precision unit for cooking at low temperatures.

With its reduced size, the TSC patent is ideal for sous-vide cuisine and for cooking at low temperatures and also offers the possibility of controlling the level of humidity inside the chamber.

Tektherm is the professional alternative to the immersion thermostat, offering us many more features and a wide range of applications.

Its small size makes the Tektherm very versati-le. It can be quickly and easily installed in any corner of the kitchen, according to the client’s needs.

This is a perfect solution for banquets or cate-ring services. Its small size and easy installation means that you can take it wherever it is re-quired. With the Tektherm, you always have a technological partner by your side that will give you the fullest guarantees and peace of mind when you need to cook high quality products with the maximum precision. Tektherm is a product of the close collabora-tion between Distform and Joan Roca, in which the latter has contributed all his gastronomic knowledge and technical expertise.

The TekTherm is available in two models: with and without the sous-vide probe.

TekTherm Immersionthermostat

sousvide!1- Cooking at low temperatures with or without vacuum bags

2- Increased production capacity

3- Rapid temperature changes

4- Humidity control

5- Dehydration

6- Fermentation

7- Steaming (vegetables, seafood ...)

8- Stackable, optimising the use of space

9- Different cooking time controls

10- Total homogeneity at full load

11- No problems when bags burst

12- Predictive Cooking

4

4

4

4

4

4

4

4

4

4

4

4

X

X

X

X

X

X

X

X

X

X

X

X

AR

EA O

F P

REC

ISO

NTH

ER

MA

L S

TA

BIL

ITY

CO

NTR

OL

dry heat humit heat and vacuum packing

applications, temperature range from 30°C to 100ºC

deshydration

regenerationsous-videcooking

cooking fishat lowtemperatures

vegetablesflan,cakes

cooking meat at low temperatures

Shellfish, octopus, boiled eggs, steaming, braising pasteurization

pasteurization

fermentation

12 reasons for using theTekTherm

Table for comparing performance

cook&chill

22 23

Flexibility

Take it where you want; it is compact and comes in a single unit.You can therefore take it and install it wherever you like. You can change its position within your own kitchen, as required, and take it to banquets.

AG G

A. Temperature control

B. Humidity control

C. Multi-Time Control / Sous-vide probe *TTHCS323

D. On / Off

E. Start / Stop cooking

F. Chamber light

G. Multifunction indicators

D

B

F

C

E

TTHC0323 577 x 550 x 667 0,34 50 3,1 3 GN 2/3 230/1/50 30-100ºC ±0,2ºC 0,55ºC 72 mm - 2.067

TTHCS323* 577 x 550 x 667 0,34 50 3,1 3 GN 2/3 230/1/50 30-100ºC ±0,2ºC 0,55ºC 72 mm SI 2.196

TekTherm

code dimensionspower

kWsous vide

probeweight

kgvoltageV/N/Hz

volumem3 capacity homog.

distancebetweenguides

chamberstability

workingtemperature €

Stacking kit TTHCA001 92,00

Gastronorm stainless steel bowl.GN 2/3 depth 65 mm

RGN23065 23,70


RGN23040 21,80


RGN23020 21,10


RGN2306F 44,70

Gastronorm perforated stainless steel bowl.GN 2/3 depth 40 mm

RGN2304F 41,10

Gastronorm perforated stainless steel bowl.GN 2/3 depth 20 mm

RGN2302F 41,10

Gastronorm stainless steel grill GN 2/3 RPARGN23 29,00

accessories

codedescription €

Multi-Time control (MTC)

The MTC is a function which enables you to control each level using di-fferent timers. This provides greater cooking flexibility for many different types of food during peak hours (which is serving á la carte menus).

Humidity control

With the humidity control, you will be able to cook at low temperatures without a vacuum bag. You will obtain extraordinary textures with minimum wastage.

TSC precision

With the TekTherm, you can carry out any type of low temperature cooking, from 30°C to 100°C, with the maxi-mum precision, thanks to the TSC patent that guarantees temperature stability (with a maximum variation of 0.2°C).

Modular and stackable

When stacking ovens in confined spaces, it is important to optimize the use of kitchen space. You can therefore have a number of different chambers with different cooking pa-rameters: cooking, maintaining, re-generating and steaming seafood; it is particularly useful for the pass to table.

TSC

cook

&chi

ll

sous videTekTherm

±

cook&chill

24

packers

A full range of vacuum packers that includes the most advanced technology on the market.Conceived and designed in collaboration with leading chefs involved in the application of coo-king techniques and management systems.With the TekVac you can achieve perfect va-cuum packing, with the maximum sealing gua-rantees.

This ensures good cooking and food conser-vation inside the bag due to the absence of oxygen. This prevents the propagation of ae-robic bacteria and ensures greater food safety.

TekVac

A B C D E

JIHGF

A. Percentage of vacuum.

B. Extra vaccuum time.

C. Injection of inert gas.

D. Sealing time.

E. Memory for 99 programmes.

F. Stop the current cycle.

G. Increase the value.

G+H. Calibrate the packer.

H. Reduce the value.H+I. Self-clean oil wash the oil.

I. Progressive air intake.

J. On/Off Packer/Cancel cycle.

A. Stop the current cycle.

B. Vacuum time.

C. Sealing time.

D. On/Off Packer/Cancel cycle.

E. Vacuum gauge.

F. Increase/reduce values.

G. Progressive air intake.

G.+F(-). Self-clean oil wash the oil.

H. Increasing / Decreasing values.

cook

&chi

ll

Hidden lid opening system

After self-cleaningBefore self-cleaning

Seal without connections

High quality transparent methacrylic lid

generalspecifications• Removable sealing bar without connections• Desktop machines made from AISI 304 stainless steel.• Chamber with rounded edges for easy cleaning.• Polyethylene plates inside the chamber that increase the speed of the vacuum and adjust the working height.

for sensor-controlled packing• Self-cleaning oil, self-cleaning oil system. • All steps of the process are visually monitored.• 2 x 4 mm double seal. • Progressive air intake so that the bag perfectly adapts to the product. • Extra vacuum to force the air out of porous foods.• External vacuum accessory.• Inert gas entry.• Memory for 99 programmes.• Self-calibrating system.

auto-clean oil

Machine with a self-calibrating system to ensure a perfect vacuum * models withsensors

BUSCH high quality vacuum pump, creating up to a 99% vacuum.

A new system that has been developed by our engineers and that offers the possibility of re-moving the liquid that accumulates inside the packer. In this way, it is possible to: 1 - prolong the life of the oil with a considerable cost sa-ving, 2 – extend the working life of the vacuum pump because dirty oil causes a loss of effi-ciency and puts more strain on the engine.

25

panel packerby sensorTekVac

panel packerby timeTekVac

Polyethylene plate to optimize the time

A B C

FG HE

D

cook&chill

26 27

vacuum packerswith sensorsTekVac

vacuum packersby timeTekVac

vacuum packers with sensors

412 B3 double bar seal 780 x 565 x 1050 0,47 400/3L+N/50 1,5 410+410 BUSCH 40 700 x 430 x 180 TVA412B3 6.385

vacuum packers with sensors

model descriptionpower

kwvolume

m3external

dimensions codedouble bar

sealchamber

dimensionspump €

TI310 D2 - 410 x 450 x 330 0,06 230/1/50 0,25 310 DVP 6 330 x 330 x 90 TVT310D2 2.080

TI411 D2 - 540 x 565 x 445 0,13 230/1/50 0,37 410 DVP12 430 x 430 x 180 TVT411D2 2.765

TI410 D2 - 540 x 565 x 445 0,13 230/1/50 0,75 410 DVP 20 430 x 430 x 180 TVT410D2 2.890

TI410 B2 - 540 x 565 x 445 0,13 230/1/50 0,75 410 BUSCH 20 430 x 430 x 180 TVT410B2 3.158

TI430 D2 - 650 x 585 x 445 0,17 230/1/50 0,75 430 DVP 20 570 x 450 x 180 TVT430D2 3.265

TI432 D2 double bar seal 650 x 585 x 445 0,17 230/1/50 0,75 430+430 DVP 20 570 x 450 x 180 TVT432D2 3.685TI412 B2 double bar seal 780 x 565 x 445 0,20 230/1/50 0,75 410+410 BUSCH 20 700 x 430 x 180 TVT412B2 5.120

TI412 B3 double bar seal 780 x 565 x 1050 0,47 400/3L+N/50 1,5 410+410 BUSCH 40 700 x 430 x 180 TVT412B3 5.968

310 D2 - 410 x 450 x 330 0,06 230/1/50 0,25 310 DVP 6 330 x 330 x 90 TVA310D2 2.280

411 B2 - 510 x 565 x 445 0,13 230/1/50 0,45 410 BUSCH 10 430 x 430 x 180 TVA411B2 2.950

410 D2 - 510 x 565 x 445 0,13 230/1/50 0,75 410 DVP 20 430 x 430 x 180 TVA410D2 3.285

410 B2 - 510 x 565 x 445 0,13 230/1/50 0,75 410 BUSCH 20 430 x 430 x 180 TVA410B2 3.550

430 D2 - 650 x 585 x 445 0,17 230/1/50 0,75 430 DVP 20 570 x 450 x 180 TVA430D2 3.763

430 B2 - 650 x 585 x 445 0,17 230/1/50 0,75 430 BUSCH 20 570 x 450 x 180 TVA430B2 3.998

432 D2 double bar seal 650 x 585 x 445 0,17 230/1/50 0,75 430+430 DVP 20 570 x 450 x 180 TVA432D2 4.205

432 B2 double bar seal 650 x 585 x 445 0,17 230/1/50 0,75 430+430 BUSCH 20 570 x 450 x 180 TVA432B2 4.499

vacuum packers by time

model

model

model

description

description

description

powerkW

powerkW

powerkW

volumem3

volumem3

volumem3

externaldimensions

externaldimensions

external dimensions

code

code

code

double barseal

double barseal

double barseal

chamberdimensions

chamberdimensions

chamberdimensions

pump

pump

pump

€

€

€

TekVac 310 D2 TekVac 411 B2 TekVac 410 D2TekVac 410 B2

TekVac 430 D2TekVac 430 B2

TekVac 432 D2TekVac 432 B2

TekVac 412 B3

TekVac TI412 B3

cook

&chi

ll

vacuum packers by time

with a sensorthe

ensures a

packer

perfect vacuum!

voltageV/N/Hz

TekVac TI412 B2

voltageV/N/Hz

voltageV/N/Hz

voltageV/N/Hz

TekVac TI310 D2 TekVac TI411 D2TekVac TI410 D2TekVac TI410 B2

TekVac TI432 D2TekVac TI430 D2

cook&chill

28 29

packersTekVac

External vacuum accessory TVAA0001 - - 56,00

Gastronorm vacuum tray TVAA0006 100 1/1 62,20



GN 1/1 tray lid TVAA0009 - 1/1 75,60



GN 1/2 tray lid TVAA0012 - 1/2 56,50



GN 1/3 tray lid TVAA0015 - 1/3 50,10

Table with castors for packing TVAA0016 - - 425,00

accessories

description codedepthmm size (GN) €

cook

&chi

ll

* Table with castors for TekVac

Ingredients- 400 gr. watermelon- 50 cl. sangría- 40 gr. iberian ham- 5 gr. fennelpreparationCut open the watermelon, remove seeds and then cut the watermelon into cubes. Put the cubes into a vacuum bag with the sangria li-quid. Then pack at 100% vacuum in the Te-kVac. Once all the air has been removed, the liquid will be incorporated into the watermelon, modifying its flavour and colour.

finishPut the watermelon cubes impregnated with sangria in the middle of a plate. Crown with a few thin slices of Iberian ham and some fennel leaves.Impregnation is a technique that allows us to maintain the original texture of the fruit but to modify its flavour and colour with the added liquid.

types of packing

100% vacuumThis is a case of packaging food by removing all of the air from the bag. This produces a me-dium in which most bacteria cannot multiply due to the absence of oxygen.

Packing with a liquid baseThis consists of packing food in a vacuum with a liquid base. The liquid base may, for example, be a scented oil. This is an effective way to get the food product imbued with these aromas in a very effective and consistent way without the need for any cooking or heat input. It is impor-tant to bear in mind the fact that the low tempe-rature (60-70°C) treatment helps to speed up this process.

ImpregnationIt is possible to achieve impregnation because the air extracted from porous food products is replaced by the base liquid and its colour and aromas. One very representative example of this is the packing of pears in wine: they acquire the reddish colour of the wine and also its taste and aroma, while maintaining the crisp texture of a semi-ripe pear.

modified atmosphereThis type of food packing implies completely removing the air from the bag and injecting suitable gases, such as nitrogen, which do not alter the composition of the food. A mixture in-cluding CO2 is often used as this impairs the growth of microorganisms. In most cases nitro-gen is used to protect delicate food.

Gastronorm tray for vacuum packingPackers external vacuum accessory

watermelon with sangría

cook&chill

30 31

The complete range of TekChill chillers has been designed to meet the needs of deman-ding professionals.Tekchill rapidly cools fresh or cooked food and conserves its once it is at the desired tempe-rature.This process is carried out without altering the properties of the food.

High quality finish Heart probe Removable guides

generalspecifications

positive chilling

negativechilling

• AISI 304 stainless steel single block structure.• Quality finishes.• Easy-to-clean interior with rounded edges.• 60 mm high-density, CFC and HCFC-free, polyurethane foam insulation.• Digital control panel.• Heart probe included.• Change of hand on door (option that must be specified when ordering).• Removable guides for easy cleaning.• Diamond-shaped drain in the lower part.• GN 1/1 tray included.• Electric defrosting system.• Automatic cold conservation at the end of the cycle.• UV lamp (optional) for disinfection.

In this cooling process, the internal temperature of the food falls from 90°C to 3°C in 90 minutes.

Soft ChillingThis is a form of rapid cooling that respects the external surfaces of the food. It is suitable for de-licate, small and thin food products.

Hard ChillingThis respects food surfaces and organoleptic qualities in the same way.It is suitable for fatty and dense products and large pieces.

This makes the temperature at the heart of the food fall from 90°C to -18°C in 270 minutes. This type of chilling is recommended for all types of products that are intended to be stored for se-veral monthss.

TekChill 5GN 1/1 Transv. TekChill 10GN 1/1 Transv. TekChill 10GN 1/1 Long. TekChill 20GN 1/1 Long. TekChill 20GN 2/1 Long.

cook

&chi

ll

USB TCHA0006 379

mini printer TCHA0007 875

HACCP control

code €Trolley TekChill 20 GN 1/1 460 x 640 x 1620 0,5 19 TCHA0001 1.368

Trolley TekChill 20 GN 2/1 660 x 720 x 1620 0,8 20 TCHA0003 1.465

Central worktop for the 5GN chiller with support for the TekTherm.

- - - TCHA0005 345

accessories

external dimensions codevolume

m3weight

kgmodel €

A. Temperature gauge.B. Freezing.C. On / Off .D. Hard cycle.E. Soft cycle.

A. On / Off B. Defrost.C. Start/Stop.D. Probe.E. Time.

F. Freezing.G. Hard cycle.H. Soft cycle. I. Time indicator. J. Temperature gauge

B+C. UV lamp.

“C” glass panel“M” membrane panel

C

BA

H G F

CAA

B

DJ

IED

E

TekChill 3GN 1/1 Long. M 620 x 650 x 650 0,35 75 230/1/50 12/8 kg 3GN 1/1 H TCHA03L1 3.430

TekChill 5GN 1/1 Transv. M 820 x 785 x 810 0,8 111 230/1/50 14/9 kg 5GN 1/1 H TCHA05T1 4.115

TekChill 5GN 1/1 Transv. C 820 x 785 x 810 0,8 111 230/1/50 20/13 kg 5GN 1/1 H TCHA05T2 4.656

TekChill 10GN 1/1 Transv. M 820 x 825 x 1680 1,6 270 230/1/50 28/18 kg 10GN 1/1 S-H TCHA11T1 6.678

TekChill10GN 1/1 Long. C 820 x 825 x 1680 1,6 270 400/3L+N/50 40/25 kg 10GN 1/1 S-H TCHA10L3 8.178

TekChill10GN 1/1 Transv. C 820 x 825 x 1680 1,6 270 400/3L+N/50 40/25 kg 10GN 1/1 S-H TCHA10T3 8.178

TekChill 20GN 1/1 Long.WHIT GROUP

C 1100 x 1100 x 2240 870 x 1180 x 710*

3,10,7

320188

400/3L+N/50 80/50 kg 20GN 1/1 S-H TCHA20L3 22.275

TekChill 20GN 1/1 Long.WHITOUT GROUP

C 1100 x 1100 x 2240 3,1 320 - - 20GN 1/1 - TCHA21L3 14.946

TekChill 20GN 1/1 Long.PASSER WITH GROUP

C 1100 x 1100 x 2240 870 x 1180 x 710*

3,10,7

320188

400/3L+N/50 80/50 kg 20GN 1/1 S-H TCHA20P3 24.135

TekChill 20GN 1/1 Long.PASSER WITHOUT GROUP

C 1100 x 1100 x 2240 3,1 320 - - 20GN 1/1 - TCHA21P3 16.807

TekChill 20GN 2/1 Long.WHIT GROUP

C 1500 x 1300 x 2240 970 x 1380 x 910*

4,51,2

420230

400/3L+N/50 160/100 kg 20GN 2/1 S-H TCHA40L3 27.450

TekChill 20GN 2/1 Long.WHITOUT GROUP

C 1500 x 1300 x 2240 4,5 420 - - 20GN 2/1 - TCHA41L3 18.203

TekChill 20GN 2/1 Long.PASSER WITH GROUP

C 1500 x 1300 x 2240 970 x 1380 x 910*

4,51,2

420230

400/3L+N/50 160/100 kg 20GN 2/1 S-H TCHA40P3 29.545

TekChill 20GN 2/1 Long.PASSER WITHOUT GROUP

C 1500 x 1300 x 2240 4,5 420 - 20GN 2/1 - TCHA41P3 20.997

chillers

modelvolume

m3weight

kgexternal dimensionstype ofpanel code

yield+3/-18

type ofcompressorcapacity €

voltageV/N/Hz

*Dimensions of the group

H HermeticS-H Semi-hermetic

chillers TekChill

cook&chill

32 33

regenerators

F0460523 573 x 650 x 816 0,45 75 5 GN 2/3 5 50 72 3,1 230V:50 65-140-160 - 1.965

F0470523 573 x 650 x 816 0,45 75 5 GN 2/3 5 50 72 3,1 230V:50 65-140-160 SI 2.433

F0460511 743 x 650 x 837 0,92 85 5 GN 1/1 10 100 72 3,6 230V:50 65-140-160 - 2.449

F0460611 773 x 716 x 888 0,92 118 6 12 120 72 7,8 400V/3L+N/50 65-140-160 - 2.650

F0470611 773 x 716 x 888 0,92 118 6 12 120 72 7,8 400V/3L+N/50 65-140-160 SI 2.850

F0461011 773 x 716 x 1200 1,18 133 10 20 200 72 10,5 400V/3L+N/50 65-140-160 - 3.556

F0471011 773 x 716 x 1200 1,18 133 10 20 200 72 10,5 400V/3L+N/50 65-140-160 SI 3.689

regenerators

code dimensionspower(kW)

capacityweightkg

volumem3

humidity controlwork time

cap.EN 4

cap.GN 1/1 €

evoline

Cod. F0460523Cod. F0470523

Cod. F0460611Cod. F0470611

Cod. F0461011Cod. F0471011

Cod. F0460511

cook

&chi

ll

A

B

C

D E F

A. Maintenance phase.

B. Regeneration at 140°C*

C. Regeneration at 160°C*

D. Control humidity 0 to 99%.

E. Regeneration time.

F. On/Off

* The temperature must be modified by the authorized technical service.

panel model with humidity

A

B

C

D. Regeneration time.

E. On/Off.

D E

A. Maintenance phase.

B. Regeneration at 140°C*

C. Regeneración a 160ºC* * The temperature must be modified by the authorized technical service.

panel model sin humedad

A reliable and robust technology that can be used at any time, 365 days a year. It has been designed for intense work and can be used to regenerate food from -18°C or +3°C at the heart of the product to 65°C in very little time.

With Evoline, it is possible to regenerate the product to 140°C (the temperature recom-mended for the vast majority of food products) or 160°C (the best temperature for fried pro-ducts). Once the product has been regene-rated, Evoline automatically starts to maintain the temperature and thereby guarantee food safety by preventing the temperature from fa-lling to less than 65°C.

For Evoline support6 GN 1/1

F0467003 385

model code €


F0467004 365

model code €

accessoriesFor Evoline support5 GN 2/3

F0467001 291

model code €


F0467002 380

model code €

*See our range of trays and grills on pag. 144

voltageV/N/Hz

distancebetweenguides

(mm)

cook&chill

34 35

Once the food has been regenerated or cooked, you may want to keep it warm before serving or transferring it.

This process is very frequent on the hot line or for immediate service, but it is also often used on the cold line.

The trolleys allow food to be served at the ideal temperature, with all its succulence, following the TekTherm and TSC Technology philosophy. The temperature maintaining trolleys are equip-ped with a thermal stability control for tempera-tures of up to 90°C and an adjustable humidity control.

temperature maintainingtrolleys

TekTrans

Tektrans 10 GN 795 x 915 x 1120 1,61 140 230/1/50 3,8 10GN 2/1 72 mm TSC TTRC1002 3.470

Tektrans 20 GN 795 x 915 x 1820 2,4 180 230/1/50 3,8 20GN 2/1 72 mm TSC TTRC2002 4.186

temperature maintaining trolleys

modelpower

kWvoltageV/N/Hz

volumem3

weightkgexternal dimensions codecapacity

precisioncontrol

distance between slots €

general specifications• Maintaining the temperature up to 90°C.• Maintaining the temperature up to 90°C. by mixed convection.• Control humidity from 0% to 100% (adjustable in 25% steps).• Digital temperature and vapour indicators. • Digital display of current programme.• Memory for storing 10 programmes.

• Automatic preheating system.• Control panel in highly-resistant, easy- to-clean, backlit glass unit. • Possibility of limiting access to the panel to authorized staff. • Door opens 270°.• Rubber bumpers all around the unit.

With this system developed by Distform, you can control the amount of steam that you want to have in the chamber, to ensure that your food is not dry and remains succulent; this is a steam injection system that uses a boiler. With this sys-tem, you will always have steam available but without having to be connected to the water network, because the reserve tank has an au-tonomy of 1.5 hours*. When the TekTrans runs out of water for making steam, it warns you a few minutes in advance so that you can fill it up again, through the standard inlet (A). Another option is to directly connect the machine to the water network directly (B).

* For the 20 GN model at 100% humidity at 90°C.

A

B

C

E

F

D

B

A

Led indicating the water level

Connection to the water mains

Inlet for manual water filling

A. Temperature status bar

B. Temperature

C. Humidity

D. Programme

E. Start/Stop

F. Regulation +/- On/Off

TekTrans 10 GN TekTrans 20 GN

Back of the TekTrans

cook

&chi

ll

always steam PATENT

ED

cook&chill

36 37

ACR hot trolleysACR 90ºChot trolleys

With this wide range of hot trolleys, you can make sure that your clients receive the highest possible quality with the guarantee that the dishes will reach their tables at temperatures above the recommended 65°C. The excellent rock wool insulation saves energy and prolongs the working life of the motor. Furthermore, the humidity provided will prevent food from losing its succulence.

The trolleys have a perfectly neutral appearan-ce, which is perfect for travelling and for also use in the presence of clients.

Their heat block and all their gui-des are easily removable for easy cleaning.

Central grill of the ACR-2 model.

The flow and temperature of the hot air is uniform throughout the unit thanks to the unique posi-tioning of the trays and grills; it is impossible for them to touch the bottom of the internal structu-re and thereby block the air flow.

generalspecifications• Made of AISI 304 stainless steel 18/10 with double wall insulated with rock wool.• Equipped with one/two sets of guides, depending on the model, made in one piece (single block), in stainless steel to adapt to GN containers or grills.• Totally removable heat block, ventilated resistance and container to supply humidity. • Control panel with illuminated starting switch, pilot light showing when the resistance is working and digital thermostat• Tray with humidity control for serving under condit ions of optimal temperature and succulence..

• Single phase spiral connection lead with earth. • Stainless steel doors with silicon frame gasket, 180º hinges and handle closure.• The handles have locks with keys.• Corner protectors and vertical handles for better ergonomics. • Heavy-duty Ø150 mm casters (Ø80 on mini trolley), with 2 lockable wheels.• The ACR-2 model incorporates a central grill to optimize the usable space. • Double door to prevent excessive heat dissipation in the ACR-121 model.

cook

&chi

ll

ACR 120ºChot trolleys

ACR-121 700 x 805 x 1740 18 GN 2/1 ó 36 GN 1/1 60 mm 3000 W 230/1/50 F0400101 3.593

ACR-120B 700 X 805 X 1150 10 GN 2/1 ó 20 GN 1/1 60 mm 3000 W 230/1/50 F0400102 2.861

carros calientes ACR120ºC

model powervoltageV/N/Hzdimensions codecapacity €

*Dimensions on table.

ACR-1 700 x 805 x 1740 20 GN 2/1 ó 40 GN 1/1 60 mm 3000 W 230/1/50 F0400001 2.886

ACR-2 1350 x 805 x 1740 40 GN 2/1 ó 80 GN 1/1 60 mm 4000 W 230/1/50 F0400002 4.465

ACR-B 700 x 805 x 1150 10 GN 2/1 ó 20 GN 1/1 60 mm 3000 W 230/1/50 F0400003 2.390

ACR-Mini* 700 x 805 x 765 5 GN 2/1 ó 10 GN 1/1 60 mm 3000 W 230/1/50 F0400007 1.977

model powervoltageV/N/Hzdimensions codecapacity €

ACR 90ºC hot trolleys

Cod.F0400002Cod.F0400001Cod.F0400003Cod.F0400007

Cod.F0400102 Cod.F0400101



cook&chill

38 39

bain marie trolleyMade of AISI 304 18/10 stainless steel .Tray with rounded edges for safety; 200 mm deep GN tray. Sink with ball valve.Hidden, silicon resistors with luminous switch and 0/90° C digital thermostat. Safety thermostat.4 ø 125mm swivel castors (2 with brakes loca-ted next to the handles) and bumpers.The hygiene radius and hidden resistors facilitate cleaning.Ergonomically positioned handles to facilitate transport

bain-marie trolley with reserve tank

Made of AISI 304 18/10 stainless steel.Tray with rounded edges for safety; 200 mm deep GN tray. Sink with ball valve.Hidden, silicon resistors with luminous switch and 0/90° C digital thermostat. Double thermostat to independently control the temperature of the reserve deposit and the bain marie. 4 ø 125mm swivelling casters (2 with brakes lo-cated next to the handles).Protective bumpers on the corners.The hygiene radius and hidden resistors facilitate cleaning.

F0420211 830 x 675 x 850 GN 2/1 2350 W 230 V 2.667

F0420212 1160 x 675 x 850 GN 3/1 3150 W 230 V 2.937

bain-marie trolley with reserve tank

power tensiondimensionscode €

F0420201 770 x 670 x 880 GN 2/1 1600 W 230 V 1.583

F0420202 1095 x 670 x 880 GN 3/1 2400 W 230 V 1.864

F0420203 1425 x 670 x 880 GN 4/1 3200 W 230 V 2.293

F0420204 1755 x 670 x 880 GN 5/1 3200 W 230 V 2.780

bain marie trolley


cook

&chi

ll

bain-marie tableMade of AISI 304 18/10 stainless steel.Tray with rounded edges for safety; 200 mm deep GN tray. Sink with ball valve.Resistors with hidden, luminous switch and 0/90° digital thermostat.Safety thermostat.

compact, tabletopbain-marie

Made of AISI 304 18/10 stainless steel.GN 1/1 tray for GN tub with a maximum depth of 150 mm.Tray with rounded edges for safety Connection via a 1 m cable and safety ther-mostat.Includes tap.

F0420401 620 x 370 x 235 1200 W 230 V 396

compact, tabletop bain-marie


F0430203 1055 x 605 x 850 3 GN 1/1 2400 W 230 V 1.582

F0430204 1385 x 605 x 850 4 GN 1/1 3200 W 230 V 1.741

bain-marie table


tabletop bain-marie

Made of AISI 304 18/10 stainless steel .Tray with rounded edges for safety for GN tub with a maximum depth of 200 mm.Sink with ball valve.Hidden silicon resistors with luminous indicator and 0/90°C thermostat.Safety thermostat.

F0420002 730 x 610 x 300 GN 2/1 1600 W 230 V 821

F0420003 1060 x 610 x 300 GN 3/1 2400 W 230 V 1.039

tabletop bain-marie


cook&chill

40 41

cook

&chi

ll

hot plate cabinet

hot food trolleyMade of AISI 304 18/10 stainless steel .Code F1100711 stainless steel lid.Light switch and adjustable 0/90° C thermostat.There is a plug hole in the bottom of the unit to remove dirt and waste water. 2 casters with brakes.System for adapting to plates with diameters ranging from 200 mm to 310 mm.Corner protectors and vertical handle.Spring system to keep the plates at a constant level.

F0420311 990 x 540 x 900 1600 W 230 V 130 Ø 200-310 1.973

F1100711 Ø 368 x 140 - - - - 58

hot food trolley

power tension plate cap. diameterdimensionscode €

F0420301 395 x 465 x 850 700 W 230 V 60 948

F0420302 790 x 465 x 850 1400 W 230 V 120 1.216

F0420303 395 x 465 x 940* 700 W 230 V 60 1.013

F0420304 790 x 468 x 940* 1400 W 230 V 120 1.282

F0420306 395 x 445 x 590 700 W 230 V 40 832

hot plate cabinet

power tensiondimensionscode €plate cap.

Mod. F0420301 Mod. F0420304

Mod. F0420306

Cod. F1100711 Stainless lids

*Lids not included.

Made of AISI 304 18/10 stainless steel.Light switch and adjustable 0/90°C analogue thermostat .1 adjustable internal F0420301, F0420303 and F0420306 shelf.2 adjustable internal F0420302 and F0420304 shelves.Easy to install F0420306 model on the bottom shelf of standard Distform tables.

*Whith castors.

cook

&chi

ll

GN cold trolleyMade of AISI 304 18/10 stainless steel.Tray with rounded edges for safety for GN tub with a maximum depth of 150 mm.Sink with ball valve.With built in light switch and digital thermostat.Cold trolley specially designed to transport food requiring low temperatures under perfectly hy-gienic conditions. The hygiene radius facilitates cleaning.4 swivelling ø 125mm castors (2 with brakes lo-cated next to the handles) and bumpers.

F0420501 840 x 676 x 850 2 GN 1/1 380 W 230 V 2.354

F0420502 1060 x 676 x 850 3 GN 1/1 380 W 230 V 2.737

GN cold trolley

power voltagedimensionscode €

Distform offers a wide range of hot tables and bain marie tables. See pag. 72.

Range 600Code F0440110 - 1.733 €Code F0440111 - 2.108 €

Range 700Code F0430110 - 1.806 €Code F0430111 - 2.198 €Code F0430112 - 2.397 €


Range 700Code F0432003 - 2.865 €



central hot table

cental passing hot table

wall hot table with GN 1/1 guidesguides bain-marie table with reserve hot water deposit

central hot table


Range 700Code F0432002 - 2.896 €

central hot table with GN 1/1

a factory of innovation - control inductionchillengl.pdf · a factory of innovation at distform, we...

Documents