- Blast chillers quickly reduce the core temperature of the products, whether they are cooked or fresh, conserving their fresh texture, hygiene and quality, whilst reducing
the risk of bacteria generating.
- The traditional method of storing cooked food has always been to leave it to cool naturally until it reaches a suitable temperature to store in the refrigerator.
- During the period when the core temperature falls from +65ºC and +10ºC, the food will lose a lot of its natural characteristics, such as moisture, consistency, aroma and
colour. Furthermore, this is when bacteria begin to develop.
- BLAST CHILLERS are designed to reduce the time period for this critical change in temperature.
EXTERIOR:
- AISI 304 18/10 stainless steel
INTERIOR:
- AISI 304 18/10 stainless steel
- Internal drain
- Sealed interior floors and rounded cabinet corners
- Tray Racks (GN1/1 – 60x40)
- Heated door frame to avoid accumulation of ice
INSULATION:
- Free CFC’s high density (40kg/m3) polyurethane insulation with low GWP & zero ODP effect
DOORS:
- Stamped rear door
- Easy removal triple chamber gasket
- Integrated andel doors
- Self closing doors with stay open feature.
LEGS:
- Stainless steel adjustable legs
REFRIGERATION:
- Forced air refrigeration system
- Evaporator coil coated with anti-corrosion material 100 Polyester
- Manual defrost during cycles and automatic defrost during maintenance
- Temp Maintenance inside when cycle is finished
- Blast Chilling: de +90ºC a +3ºC en menos de 90 min
- Blast freezing: de +90ºC a -18ºC en menos de 270 min
DIGITAL CONTROL:
- Touch control panel with an easy t oread screen and menú
- A control that prevents frost from forming on the product.
- It has the possibility to personalize and memorise 99 programes
- USB connection
BLAST CHILLING:
- Blast chilling allows cooked food to maintain all of its original characteristics by quickly bringing the temperature down from +90ºC to +3ºC in less than 90 minutes
and maintaining the temperature between 0ºC and +5ºC, conserving the quality, aroma, colour and consistency of the food.
BLAST FREEZING:
- The blast freezing cycle quickly freezes cooked food, transforming the liquid within the food to micro-crystals of ice, without damaging the cellular structure of the food.
- The temperature of the interior of the food falls from +90ºC to -18ºC in less than 270 minutes.
