enter the lab in the morning, you can see the temperature right away,” he explains.
Adapting to the pandemic T e project to develop this latest freezer-preserver from CFI started in June 2020, just a few months after the Covid-19 pandemic hit the world. Sébastien Audras, marketing manager at CFI (below) explains that this had an impact on the development of the BLUE CHEF, citing staff absences and the diffi culty of procuring electronic components from the Asian market as an example of the challenges faced. “T e R&D phase lasted six months and a prototype was launched in April 2021,” he says. “T e product was installed with the fi rst customer as a pre-serial test in July 2021 and two other items of equipment were tested in the fi eld with users before it became available commercially in February 2022. So, the project lasted a year and a half, which is not so bad considering what was happening in the world during that time.” T e team is proud of the BLUE
CHEF’s key technical attributes. T ere have been improvements in the touch control and specifi c ventilation system, along with improved construction and better ergonomics. T e evaporator is more effi cient and compact, and the design gives better access to critical parts. T e design of the panels makes the connection better thereby avoiding leakage, which makes the equipment up to 10% more effi cient and reduces energy consumption. T e touchscreen allows access to maintenance or supervision with connectivity benefi ts. And as Hawecker (top right)
has discovered, the BLUE CHEF works well for his sector of
food production, just as it was designed to do. “T e BLUE CHEF is dedicated
to pastry chefs as they know that a good deep-freezing cycle preserves the taste and appearance of their beautiful products,” says Audras. “T ey know the way their pastries look helps to sell them. Keeping the appearance and taste – and being able to anticipate the production – gives them a big advantage in their business." An important aspect of the
BLUE CHEF IS FOR
PASTRY CHEFS – THEY KNOW A GOOD DEEP-FREEZING CYCLE PRESERVES THE TASTE AND APPEARANCE OF THEIR BEAUTIFUL PRODUCTS Sébastien Audras
success of the BLUE CHEF is the balance of form and function in its design. “T e exterior comes directly from the BLUE MOON design, the proofi ng cabinet line of CFI,” says Audras. “We paid attention to the choice of colors and shapes, but we wanted to show the customer the robustness of the equipment by using metallic hinges and strong handles. We know that these components are the most stressed and customers don’t like to see any weakness in parts they touch every day.”
Audras has been delighted
with the reaction of customers to BLUE CHEF. “We have been presenting this equipment during the annual bakery and pastry fair in Paris and our visitors were very keen on the BLUE CHEF,” he says. “It looks good for the future. It will help to make the artisanal food industry healthier, safer and profi table.”
BRAND WATCH
1979 2004
CFI was established in 1979 in Lavaveix-les-Mines, France
The company joined forces with Pavailler and Bertrand Puma in 2004
2007 froid-cfi .fr
That group, S.E.B.P., became part of Ali Group three years later
Aliworld 67
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