Blast chilling performance: +3°C for 15 kg of food. Freezing performance: -18°C for 9 kg of food. Dimensions: 75 x 75 x 77.5/79.5 cm. Professional blast chiller freezer 3 GN 1/1 and 60x40 cm trays
Built in stainless steel both inside and outside, with the exception of the external base in galvanized steel. Rounded internal corners. Insulation in CFC-free polyurethane, injected at high pressure. Insulation thickness: 60 mm. Door with automatic closing, hinges on the left and magnetic seal. Front panel with electronic control board with PTC chamber probe and core needle probe. Ventilated refrigeration with air agitator. Refrigerating unit with opening front grille for easy access for maintenance, operating with R290 gas.Electrical compartment on the right that can be inspected. Defrost with open door, without the use of heating elements or hot gas. Lower tray to contain condensation water. Cycles can be set with core probe + 3 °C and -18 °C, or by time. Height-adjustable stainless steel feet (6/9 H cm). Suitable for holding both GN 1/1 grills and 60x40 cm trays.
Standard equipment : PTC chamber probe and core needle probe. 3 pairs of universal stainless steel guides. DIMENSIONS : mm 750 x 750 x 775/795 hNET WEIGHT : 82 KgCHAMBER DIMENSIONS : mm 610x410x280 hNET CAPACITY : 3x GN 1/1 trays - 3x 600x400 traysSPACE BETWEEN TRAYS : 70 mmBLAST CHILLING YIELD : +3°C - 15 KgFREEZING YIELD : -18°C - 9 KgREFRIGERANT GAS : R290TESTING : +30°C / RH 60%STARTING ABSORPTION : 1000 WRUNNING ABSORPTION : 650 WELECTRICAL POWER SUPPLY : 230 V - 50 Hz - Single phase
RAPID BLAST CHILLING +70°C > +3°C.Thanks to the rapid blast chilling cycle, the product temperature drops from +70°C to +3°C in 90 minutes. The transition between +65°C and +10°C (ideal climate for the proliferation of bacteria) is so fast as to prevent any generation. The chilled food therefore remains safe and storable for approximately 8 days. RAPID FREEZING +70°C > -18°C.Maximum preservation is achieved thanks to the rapid production of cold which allows the production of microcrystals which optimally preserve the cells of the product. Rapid freezing drops the temperature from +70°C to -18°C in a maximum time of 240 minutes. Quickly frozen food remains storable for months.
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