BLAST CHILLER ABT10-2S

- 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 o 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.