Blast chiller/freezer reduces the temperature of cooked food from +90°C to +3°C in less than 90 minutes and down to -18°C in less than 4 hours, which does not allow bacterial growth.
- Soft Chilling (Air temperature –2°C).
- Hard Chilling (Air temperature –20°C).
- Holding at +3°C
- Turbo cooling
- Automatic recognition of the insertion of the food probe
- The control unit provides several operating settings.
Single sensor core probe as standard. The control unit provides two large displays. Two customizable cycles (P1 & P2) for each operating mode, allowing to set the time and air temperature. All information related to the different operating models is recorded. An audible alarm starts when the cycle ends or terminates abnormally.
The blast chiller/freeze requires no water connections. Wastewater can be plumbed into the drain, or collected in a waste container. The model has internal and external finishing in 304 AISI stainless steel and back panel in galvanized steel.
From product temp. +90°C to +3°C in less than 90 minutes.
High-density polyurethane insulation, 60 mm thickness, HCFC free.
Environmentally friendly: R404a refrigerant.
An inner cell with fully rounded corners.
Door equipped with removable magnetic gasket.
Motors and fan waterproof protected.
Evaporator with anti-rust protection.
Ventilator (fan) swinging hinged panel for access to the evaporator for cleaning.
Thermostatic expansion valve to optimise the cooling unit efficiency.
ADAPTED FOR CONTAINER SIZES