Compact digital blast chiller with 5 GN 1/1 and E/N trays, which in professional catering offers the safety and hygiene of meals that should be considered a priority.

1. It is important to know that incorrect conservation or misuse of food is the main cause of food poisoning.
2. In recent times there have been many cases reported in the food industry and collective catering sector.
3. Faced with these problems, the use of blast chillers has become an essential element in kitchens.
4. Our Chilling / Freezing system complies with the most recent standards based on the HACCP system (Risk Analysis and Control of Critical Points) and can be controlled and certified through additional systems.
5. The blast chillers quickly reduce the temperature of fresh and cooked foods, preserving them while maintaining their freshness, hygiene and quality characteristics.

TYPES OF CYCLES

Rapid demolition

The rapid blast chilling cycle of the product allows a food to be brought from a temperature of +90°C to a temperature of +3°C in the heart of the product, in less than 90 minutes, and then keep the product at a temperature between 0°C and + 5° C according to the value established for its conservation. With this simple, fully automatic operation, food spoilage caused by bacteria and moisture loss is prevented.

Quick freeze

The fast food freezing cycle allows a food to be brought from a temperature of +90°C to a temperature of -18°C in the heart of the product, in less than 4 hours and then keep the product at a temperature between -18°C. C and -25° C according to the value established for its conservation.

E-FEEL PANEL

• The e-feel control panel is very easy to use and intuitive and allows the product to be chilled or frozen on a time basis (90' in positive chilling or 240' in negative chilling, dictated by HACCP standards, controlling the temperature of the core of the product through the probe).
• In the case of use with a probe, the user does not need to worry about choosing the correct cycle to achieve the optimum refrigeration or freezing cycle, since the probe and the blast chiller software will work to achieve the temperature in the product at the required level, maintaining its original aromatic and flavor characteristics.
• Once the cycle has finished, it can be stored in one of its 99 memory locations, so you can retrieve the program used as many times as you need to repeat the process.
• In addition, the blast chillers have a heated probe for easy extraction from the core of the product after completing the negative blast chilling process.
• When the cycle ends, the blast chiller automatically switches to preservation mode, keeping the product at the appropriate temperature until the product is transferred to the appropriate refrigerators for storage and preservation.

GENERAL CHARACTERISTICS

• Electronically controlled blast chillers-freezers.
• Chilling cycle: +90° to +3° C.
• Freeze cycle: +90° to -18°C.
• Interior made of stainless steel.
• Fully injected compact structure.
• Interior with curved joints for easy cleaning.
• Doors equipped with hinges with automatic return system and 180° opening fixation.
• Ergonomic handle integrated throughout the height of the door.
• Entry of GN containers on the 530 mm side.
• 60 mm injected polyurethane insulation, CFC free, with a density of 42 Kg/m3.
• Ecological refrigerant gas R404 A CFC free.
• Automatic device for defrosting and automatic evaporation of condensation water without the supply of electrical energy.
• Hermetic condensing unit with ventilated condenser.
• Feet (Ø 2”) adjustable in height, in stainless steel.
• It incorporates support-guides in stainless steel, removable without the need for tools, to facilitate cleaning.
• Manufactured in accordance with CE standards.
• Built according to the HACCP directive.
• Built-in motor group.
• Capacity of 5 GN 1/1 and EN (600 x 400). Separation between guides 65 mm.
• Exterior entirely in AISI 304 18/10 stainless steel with satin finish.
• It incorporates a new control panel with easy-to-use sensitive keys on the blast chiller door.
• Probe with heating system to facilitate its removal at the end of the process.
• Includes drainage in the tank.
• Accepts gastronomy and pastry trays (600 x 400 mm).
• Ambient temperature: +42°C.
• Supply voltage: 230 V 1+N – 50 Hz.
• They can incorporate a USB connection as an accessory for data extraction and also a printer.

TECHNICAL CHARACTERISTICS

• Tray capacity: 5 GN 1/1 and E/N
• Refrigeration cycle production +90+3° C (Kg/ cycle): 23
• Freezing cycle production +90-18° C (Kg/cycle): 13
• Electrical power (W): 1200
• Weight (Kg): 105
• Total dimensions (mm): 790 x 700 x 850