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Blast Chillers PROFESSIONAL TRAY

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Models

    05P            10            15            20P
    PROF ABF 05   PROF ABF 10   PROF ABF 15   PROF ABF 20
  
       
Carico/Load   5xGN 1/1                   10xGN 1/1                  15xGN 1/1                  20xGN 1/1
   5xEN 60x40    10xEN 60x40     15xEN 60x40    20xEN 60x40
         6Vaschetta    12Vaschetta    18Vaschetta   24Vaschetta

Resa/Output*

+90°C/+3°C

Kg 22   35   55   75

Resa/Output*

+90°C/-18°C      

Kg 14   25   35   55

 Vaschetta165 x 360 x 120h        

Blast chilling: +3°C less than 90 minutes

Shock freezing: -18°C to the heart less than 240 minutes

*For products of 5/6 cm of thickness at -18°C to the heart

Characteristics

• construction completely in stainless steel AISI 304

• inside with rounded corners and moulded bottom with drain hole

• 60 mm insulation by environment-friendly polyurethane

• slideway supports easily removable without using tools

• easily openable evaporator cover for cleaning and maintenance

• internal equipment for GN1/1 and EN 60x40 containers and pans

• electronic control panel with HACCP data collection

• blast chilling from +90° to +3°C by temperature-based core probe or by time

• shock freezing from +90° to -18°C by temperature-based core probe or by time

• HARD and SOFT cycle management, both during blast chilling and shock freezing

• automatic activation of positive or negative storage phase at cycle end

• possibility of storing up to 99 cycles

• automatic hot gas defrosting

• SANIFISH function

• THAWING function (optional)

• signalling alarm buzzer

• serial port for connection to supervision systems

• printer for HACCP reports to be integrated on the control front plate (optional)

• working ambient temperature max +43°C

• R404a - (R452a) refrigerating gas

• voltage 230V/1Ph/50Hz (mod. 05), 400V/3Ph/50Hz (mod. 10/15/20)

• sterilization with UV lamp (optional)

• self-closing doors with easily replaceable magnetic gaskets

• adjustable in height stainless steel feet

Standard equipment:

PROFESSIONAL 05 : 5 pairs of stainless steel slideways

PROFESSIONAL 10 : 10 pairs of stainless steel slideways

PROFESSIONAL 15 : 15 pairs of stainless steel slideways

PROFESSIONAL 20 : 20 pairs of stainless steel slideways

Package with pallet and cardboard included

Comparative table

 Tabella comparativa Abf

Catalogues

catering

User Instructions

Video instruction

Videoyoutube

 

Cold under control

Range consisting in 4 models up to 20 GN 1/1 or EN 60x40 pans, completely built in AISI 304 stainless steel both internally and externally, with handle integrated in the door. Suitable for chilling / freezing and ice cream hardening for up to 24 five-litres containers.

“SANIFISH” :  Specific program “SANIFISH”  for raw fish sanification, with freezing at -20°C and storage at -30°C for 24h, to serve raw fish in complete safety. 

“THAWING”: Prearrangement for “ THAWING” option, to manage controlled thawing of frozen products.

ABF TRAY

What is a blast chiller / shock freezer?

A blast chiller is a device quickly lowering the temperature of the introduced foodstuff, either fresh or pre-cooked, maintaining its peculiarities throughout storage. The speed at which the chilling or freezing takes place is fundamental, as it will determine the quality of your dishes at the time of serving.

 

Abbattimento

 

Chilling or freezing with a standard refrigerator: Standard refrigerators do not have the necessary power and ventilation to quickly absorb the product’s heat. The time required would be 18/20 times higher, and the results would be inadequate in terms of product quality. For example, a slow freezing would turn the water inside the products into macro-crystals that, while expanding, would tear the food’s structure and worsen its quality features.

 

Vantaggi Abbattimento

 

"Quickly lowering the temperature of your fresh or just cooked products, maintains their original characteristics unaltered over time, allowing you to safely manage your menu."

 

 

Browse the Catalog



 

 

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