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Blast Chillers PROFESSIONAL TRAY

blast chillers, shock freezers, refrigerators, blast chillers production, blast chillers manufacturer, blast chillers food conservation, refrigerated counter, blast chiller, blast chilling, shock freezer catering system, blast chillers catering system, blast chillers foodstuff conservation, blast chillers cooked food, shock freezing

 

Models

    05P            10            15            20P
                 
    PROF ABF 05   PROF ABF 10   PROF ABF 1   PROF ABF 20P

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

 Vaschetta165 x 360 x 120h        

Blast chilling: +3°C less than 90 minutes

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

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 ABF

Catalogues

pasticceria

User Instruction

Video instruction

Videoyoutube

 

PROFESSIONAL Series for high performances

Range made up of 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.

ABF TRAY
 
 
Shock freezing:

The temperature of ice-cream coming out from the ice-cream machine is about -7°/-9°C degrees, with a water content of approximately 30%. When placing the ice-cream containers inside a normal conserver or in a showcase, water slowly freezes, producing macro-crystals that quickly cause a loss in the product’s quality. On the other hand, using a shock freezer quickly reducing temperature to -18°C at the core of the product will result in the formation of undamaging very small crystals inside the ice-cream, consequently preserving all its original qualities. It will then be possible to store the product via a controlled storage at -20°/-25°C for several days. Ice-cream will always be fresh as it had just been prepared.

 

Schema Abbattimento

 

Storage:

Everlasting proposes its clients various solutions designed for a perfect storage of ice-cream, thanks to models with different capacities and to the possibility of choosing between static or air-cooled refrigerating systems. The static system with recirculating air-cooler comes with a serpentine evaporator completely inserted in the cabinet walls. These models feature a lot more internal space compared to traditional devices; moreover, they do not de-hydrate the stored products. They are particularly suitable for ice-cream in containers and for semifreddo. The air-cooled system is made up of a copper-aluminum exchange with forced air-cooling, which can quickly reach the desired temperature. These models are particularly suitable for ice-cream in closed containers and for packed frozen products in general.

 

Vantaggi conservazione ING

 

"The Blast Chiller at the core of your workshop, models for both small and big output"

 

Browse the Catalog



 

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