Blast chiller / Shock freezer

Professional Tray

The professional Tray range is designed with particular attention to energy saving and is developed to offer a single product to perform various functions: not only chilling and freezing, but also fish sanitization, leavening, slow cooking, ice-cream hardening and much more.

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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
Tropicalized condensing unit
Gas R452A
Hot gas defrost.
Forced-ventilation manual defrosting for REM versions
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.

Standard cycles

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.

Multifunction version cycles

(optional)

Slow cooking: gently cooks products at controlled temperature and, if needed, with steam.
This process enhances the flavor of foods and guarantees exceptional tenderness.
Leavening: creation of the ideal climate for rising by controlling temperature and humidity
(water supply needed).
A specific program for sweet or savory bakery product proofing, which occurs naturally with
an homogeneous result.
Thawing: food defrost, bringing it back to 3°C in total safety in the shortest possible time while
keeping taste, quality and organoleptic properties of products (also available as single optional).
Water supply needed Multifunction version