Blast chiller / Shock freezer

Professional Tray

The PROFESSIONAL – PLUS – MULTI blast chillers are the result of advanced technology designed to bring a higher level of control, efficiency, and versatility into the kitchen.

Engineered with a strong focus on energy savings and performance, they ensure maximum results with optimized consumption and intelligent management of every working phase.

Their real strength lies in their multifunctional nature: they go far beyond simple blast chilling and freezing, becoming a true operational ally in professional kitchens. A single unit is capable of handling multiple processes such as fish sanitization, dough proofing control, low-temperature slow cooking, ice cream hardening, and many other professional applications.

An advanced solution that simplifies workflow, expands production possibilities, and consistently delivers high-level, reliable results.

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Features

Stainless steel AISI 304.

Technical compartment, external base in hotdip galvanized metal sheet. External back in Aisi 304 stainless steel
Climate Class 5
Refrigerant R290
Automatic hot gas defrost at the end of the cycle and manual defrost when required

Ventilated refrigeration
High efficiency fans.
Evaporator treated with anti-corrosion paint
60 mm insulation thickness with environmentfriendly high-density polyurethane
Remote version (REM) with thermostatic valve included, without condensing unit
Steam humidifier (MULTI version)
Remote connection system via wi-fi

(Opt.)
Serial port RS-485

Control panel

HACCP alarm log
Quick blast chilling from +90°C to +3°C by time or by core probe
Quick freezing from +90°C to -18°C by time or by core probe
Automatic storage phase at the end of the cycle
Choice between HARD and SOFT cycles in chilling and freezing mode
RS485 serial port for connection to supervision systems
Insertion of customized cycles
Easy and intuitive touch screen
WI-FI connection module for remote management (optional)
Humidity adjustable from 40% to 95%

Advantages

High efficiency and low energy consumption thanks to high density polyurethane insulation thickness and to the optimization of working cycle.
Food that is processed with a blast chiller is healthy and keeps its nutritional content and organoleptic properties.
Blast chilling and shock freezing allow a longer product shelf life, reducing wastage and giving the opportunity to organize the kitchen job in the best way.
The color touch screen has a user-friendly graphical interface, and it is a powerful tool for the full control of the appliance.
Optimizing the kitchen organization means less pressure on the kitchen staff and flawless services, with both results: good workplace atmosphere and higher economic return and profit.

KEY FEATURES

Features:

Core Probe: conveniently positioned on the inner side of the self-closing door for quick and practical access.
Control Unit: 7” flush-mounted touchscreen control panel on the door.
R290 Refrigerant Gas: compliant with the latest environmental regulations. Propane ensures faster blast chilling with an almost zero environmental impact — more power, less pollution.
Ergonomic Aluminum Handle: seamlessly integrated without screws or drilling to preserve optimal insulation.
Wide Tray Spacing: effective pitch of at least 70 mm, depending on the model.
High-Temperature Resistant Gaskets: built to withstand demanding working conditions.
Hot Gas Defrost: rapid defrosting technology using a hot gas cycle.

PROFESSIONAL models features

Pre-cooling
Hard/soft chilling by temperature with core probe and automatic storage

(from +90°C to +3°C).
Hard/soft chilling by time and automatic storage

(from +90°C to +3°C).
Hard/soft freezing by temperature with core probe and automatic storage

(from +90°C to -18°C).
Hard/Soft freezing by time and automatic storage

(from +90°C to -18°C).
Fish sanitization: process of freezing previously untreated fresh fish, keeping it at low temperature for a certain period of time in order to kill all potentially dangerous parasites for consumers’ health (e.g. Anisakis).
Ice-cream: timed freezing cycle for ice cream hardening.
Internal chamber drying: forced ventilation cycle that can be activated with closed door.
Chocolate: safe and delicate chocolate cooling avoiding the crystallization of sugars or fat
on the surface.

PROFESSIONAL PLUS models features

In addition to those already found in the PROFESSIONAL models

Thawing: By selecting one of three possible load levels (kg), safely defrosts food while avoiding thermal shock.
Drying: Dehydrates vegetables, fruit, mushrooms, herbs, as well as meat and fish, extending their shelf life.
Yogurt: Produces creamy, natural yogurt by controlling the fermentation process and chilling to +3°C.

PROFESSIONAL MULTI models features

In addition to those already found in the PROFESSIONAL and PROFESSIONAL PLUS models

Proofing and Retarder-Proofing: With 5 available phases, manages doughs and the start time of proofing, with active humidity control.
Pasteurization: Eliminates pathogenic microorganisms and reduces microbial load, extending product shelf life.
Low-Temperature Cooking: Gently cooks food at low temperatures; the addition of humidity enhances flavor and texture.
Hot Holding: At the end of the slow cooking cycle, keeps food at the desired temperature (max +65°C).
Cook and chill: At the end of the slow cooking cycle, blast chilling or shock freezing can be programmed.
Chamber Sterilization*: Sterilizes and disinfects the chamber interior using a UVC lamp, eliminating viruses and bacteria.

*Opt. available for all models PROFESSIONAL - PROFESSIONAL PLUS - PROFESSIONAL MULTI